Production of Sedum Extract Adding Jelly and Assessment of Its Physicochemical Properties

돌나물 즙을 첨가한 젤라틴 젤리의 제조 및 품질특성

  • Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation) ;
  • Kim, Hyun-Ho (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Seung-Mi (Department of Food Science and Technology, Chungnam National University) ;
  • Jo, Hyun-Ho (Department of Food Science and Technology, Chungnam National University) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University)
  • Published : 2007.12.01


Sedum sarmentosum, also blown as stonecrop (dolnamul), is a widely consumed herb, and is used as an ingredient in salads in Korea. Unfortunately, sedum is perishable and vulnerable to tissue damage during preservation. Therefore, this feasibility study was performed in order to increase the availability of sedum and increase its value. Various concentrations of sedum extract (0.5-3%) were added to gelatin jelly, and their physicochemical properties were determined. The ascorbic acid content of the sedum jelly increased in proportion to the sedum extract concentration. Calcium content of the sedum jelly was 4 to 28 times higher than that of the control. Contrary to the control, iron was detected in the sedum jelly (0.023-1.031 mg/100 g dry weight). Furthermore, magnesium and potassium levels were higher in the sedum extract groups. There were significant differences (p < 0.05) in greenness (a value) and yellowness (b value) between the control and the sedum extract groups. However, significant differences between the 2% and 3% sedum extract groups were not detected. As sedum extract concentration increased, the pH level of soft jellies (solid state) decreased. Therefore, hardness and gumminess were decreased significantly. These results are in agreement with the sensory evaluation. According to sensory tests, the values for palatability, appearance, and color in the 2% sedum extract group were higher than those of the 0.5-1% and 3% sedum extract groups.


  1. Kim MH. The effect of Sedum sarmentosum Bunge on collagen content of connective tissues in ovariectomized rats. J. Korean Soc. Food Sci. Nutr. 32: 1114-1119 (2003)
  2. Kang TH, Pae HO, Yoo JC, Kim NY, Ko GI, Chung HT. Antiproliferative effects of alkaloids from Sedum sarmentosum on murine and human hepatoma cell lines. J. Ethnopharmacol. 70: 177-182 (2000)
  3. Tannen RL. Effects of potassium on blood pressure control. Ann. Int. Med. 98: 773-780 (1983)
  4. Lim HJ. A study on the food intake, sodium and potassium intakes and urinary excretion of preschool children in Pusan. Korean J. Nutr. 33: 647-659 (2000)
  5. Park SH, Joo NM. Optimization of jelly with addition of Morinda citrifolia (Noni) by respose surface methodology. Korean J. Food Cook. Sci. 22: 1-11 (2006)
  6. Kim AJ, Yuh CS, Bang IS, Woo KJ. Study on preparation and quality of jelly using mulberry leaf powder. Korean J. Food Cook. Sci. 22: 56-61 (2006)
  7. Lee KD, Yoon SR, Lee MH. Monitoring of organoleptic and physical properties on preparation of oriental melon jelly. J. Korean Soc. Food Sci. Nutr. 33: 1373-1380 (2004)
  8. Lee CH. Effect of Sedum sarmentosum Bunge on the improvement of liver function and anti-liver cancer. MS thesis, Chungnam National University, Deajon, Korea (2007)
  9. Kim MH. The effects of high concentration of ascorbic acid on the growth of 3T6 fibroblasts. J Korean Soc. Food Sci. Nutr. 30: 651-656 (2001)
  10. Yang SJ, Min YK, Jeong HS, Cho KJ, Park KS. Effects of soaking conditions on the manufacture of calcium enriched rice. Korean J. Food Sci. Technol. 35: 604-609 (2003)
  11. Ekhrd EZ, Filer JR. Salt, water, and extracellular volume regulation. Present knowledge in nutrition. 7th ed. ILSI Press. Washington DC, USA. pp. 220-306 (1996)
  12. Association of Vitamin Chemists. Methods of Vitamin Assays. New York Interscience Publishers. NY, USA. p. 71 (1951)
  13. Park SM, Yu JG, Ahn SH. Effect of smoking on the levels of antioxidant vitamins and enzymes in healthy and young men. J. Korean Diet. Assoc. 4: 168-177 (1998)
  14. Jeong YJ, Kim JN, Seo JH, Kim GE. Effects of liquefied calcium supplement on bone mineral density in middle-aged women. J. Korean Soc. Food Sci. Nutr. 33: 995-999 (2004)
  15. Kim YJ. Iron bioavailability in iron-fortified market milk. J. Korean Soc. Food Sci. Nutr. 28, 705-709 (1999)
  16. Calvo C, Salvador A. Use of natural colorants in food gels. Influence of composition of gels on their colour and study of their stability during storage. Food Hydrocolloid 14: 439-443 (2000)
  17. KHIDI/MHW. 2001 National health and nutrition survey report. Korean Health Industry Development Institute/Ministry of Health and Welfare. Seoul, Korea (2003)
  18. Park WP, Kim ND, Lee SC, Kim SY, Cho SH. Effects of powder and concentrates of Prunus mume on the quality of doenjang during fermentation. Korean J. Food Preserv. 13: 574-580 (2006)
  19. Lee JW, Jeon SJ. Preparation and characterization of liposome for iorn-fortified food additive. J. Korean Soc. Food Sci. Nutr. 33: 864-868 (2004)
  20. Choi YH, Lim ST, Yoo BS. Measurement of dynamic rheology during ageing of gelatine-sugar composites. Intl. J. Food Sci. Technol. 39: 935-945 (2004)
  21. Veis A. The Macromolecular Chemistry of Gelatin. Academic Press. NY, USA. p. 196 (1964)
  22. Royer G, Madieta E, Symoneaux R, Jourjon F. Preliminary study of the production of apple pomace and quince jelly. Lebensm.- Wiss. Technol. 39: 1022-1025 (2006)
  23. Pyun JW, Hwang IK. Preparation of calcium-fortified soymilk and in vitro digestion properties of its protein and calcium. Korean J. Food Sci. Technol. 28: 995-1000 (1996)
  24. Kim HA, Hong CH, Jeong HS. Studies of the components in Sedum sarmentosum Bunge as a materials of vegetable health beverage. Culinary Res. 8: 55-69 (2002)
  25. Kang MH, Yun JS. The effect of exercise on the vitamin C and E intakes and their plasma levels of vitamin C, $\alpha$-tocopherol and $\gamma$-tocopherol in young male adults. Korean J. Nutr. 33: 306-312 (2001)
  26. Nam SG, Lee BS, Park JS, Lee WY. Quality characteristics of naengmyon added with persimmon (Diospyros kaki L. Folium) leaf powder. Korean J. Food Preserv. 12: 337-343 (2006)