• Title, Summary, Keyword: Bokbunja extract

Search Result 15, Processing Time 0.042 seconds

Evaluation of Antioxidant Activity in Pork Patties Containing Bokbunja (Rubus coreanus) Extract (복분자 추출물을 첨가한 돈육패티의 항산화 활성평가)

  • Park, Sun-Young;Chin, Koo-Bok
    • Food Science of Animal Resources
    • /
    • v.27 no.4
    • /
    • pp.432-439
    • /
    • 2007
  • This study was performed to investigate the physicochemical properties and antioxidative activities of water or methanol extracts of Bokbunja (Rubus coreanus), and pork patties containing bokbunja extract at various levels. The total phenolic content of methanol extract (6.76 g/100 g, dry base) was higher than that of water extract (3.38 g/100 g, dry base). In addition, methanol extract had higher 1,1'-diphenyl-2-picrylhdrazyl (DPPH) radical scavenging activity than water extract at low concentrations (0.025-0.1%). However, no significant differences were found at high concentrations (0.2% or higher) (p>0.05). The DPPH radical scavenging activities of methanol and water extracts were 76.97% and 74.87% at 0.2% level, respectively. The lightness and yellowness values of pork patties containing Bokbunja extract decreased with increasing concentrations. The thiobarbituric acid reactive substances (TBARS) in pork patties with Bokbunja extract were lower than that of the control (p<0.05). The antioxidative activities increased with increasing concentrations of Bokbunja extract. In conclusion, Bokbunja extract might be used as a natural antioxidant in meat products, however levels lower than 3% will be required to prevent quality defects in pork patties.

Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jelly (복분자 젤리의 제조특성 및 이화학적 성분분석)

  • Jin, Tie-Yan;Quan, Wu-Rong;Wang, Myeong-Hyoen
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.39 no.4
    • /
    • pp.554-559
    • /
    • 2010
  • The manufacturing characteristics and physicochemical components analysis of Bokbunja jelly made with the addition of different amounts of materials (Bokbunja extract, sugar, gelatin, and pectin) were investigated. There were no significant changes in the pH, total acidity and sugar content of all Bokbunja jelly prepared with different amount of materials. L-value of color in the Bokbunja jelly increased in proportion to additive amount of gelatin. a-value and b-value of color in the Bokbunja jelly increased in proportion to additive amount of pectin. The value of hardness, adhesiveness, and chewiness in the Bokbunja jelly increased in proportion to the additive amount of gelatin. The value of springiness, cohesiveness, and gumminess were increased in proportion to additive amount of petin. The highest of overall acceptability values in the sensory test for color, sweetness, springiness, chewiness, and overall favorite were 5.80, 5.32, 5.27, 5.83, and 6.02, respectively, with the addition of 10% gelatin and 10% pectin.

Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jam (복분자잼의 제조특성 및 이화학적 성분분석)

  • Jin, Tie-Yan;Heo, Seong-Il;Lee, Wan-Gyu;Lee, In-Sook;Wang, Myeong-Hyoen
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.37 no.1
    • /
    • pp.48-52
    • /
    • 2008
  • The manufacturing characteristics and physicochemical component analysis of Bokbunja jam made with different additions of materials (Bokbunja, Bokbunja extract, sugar, and pectin) were investigated. There were no changes in the pH, total acidity, and sugar content of all Bokbunja jams that were prepared with different amounts of materials. L-value of color in the jam from the Bokbunja extract was the highest. a-value increased, but b-value decreased with the addition of pectin in jam. Spreadmeter value decreased while hardness increased in the jam added by pectin. The highest overall acceptability values in the sensory test for color, sweetness, adhesiveness, and overall favorite were 4.07, 5.33, 4.33, and 6.00, respectively, with the addition of 0.5% pectin.

Monitoring on preparation properties of Bokbunja (Rubus coreanus Miquel) granule (복분자 과립차 가공특성 모니터링)

  • Lee, Gee-Dong
    • Korean Journal of Food Preservation
    • /
    • v.20 no.4
    • /
    • pp.532-538
    • /
    • 2013
  • This study was done in order to monitor the quality properties of the granule using Bokbunja (Rubus coreanus Miquel) extracts. In order to prepare the granule depending on operational parameters such as content of Bokbunja extract ($X_1$, 0.4~1.2 g), sugar content ($X_2$, 6~10 g) and citric acid content ($X_3$, 0.1~0.3 g), a response surface methodology was applied to monitor the optimum recipes on the organoleptic properties and Hunter's color. The optimum recipe on the organoleptic color showed extract content of 0.96 g, sugar content of 7.05 g and citric acid content of 0.232 g. The optimum recipe on the organoleptic flavor showed extract content of 0.86 g, sugar content of 6.04 g and citric acid content of 0.215 g. The optimum recipe on the organoleptic taste showed extract content of 0.92 g, sugar content of 6.39 g and citric acid content of 0.251 g. The optimum recipe on the overall palatability showed extract content of 0.86 g, sugar content of 6.65 g and citric acid content of 0.272 g. The response surface of the Hunter's color b value was similar to the response of the overall palatability; therefore, the optimum conditions accepted by the consumers were 0.8 g Bokbunja extract content and 0.6 g sugar content in the Hunter's color a value of 6.0.

Effects of Gamma Irradiation on Color Changes and Biological Activities of Ethanol Extract of a Mechanically Pressed Juice of Bokbunja (Rubus coreanus Miq.) (감마선 조사에 의한 복분자 착즙액 에탄올 추출물의 색상 및 생리활성 변화)

  • Kim, Hee-Jung;Jo, Cheor-Un;Kim, Hyun-Joo;Shin, Dong-Hwa;Son, Jun-Ho;Byun, Myung-Woo
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.35 no.3
    • /
    • pp.271-277
    • /
    • 2006
  • A mechanically pressed juice of Bokbunja (Rubus coreanus Miq.) extract was prepared using 70% ethanol solution. The extract was subjected to gamma-irradiation treatment (20 kGy) and investigated for its change of color and biological activities. Hunter $L^*$ values of the irradiated Bokbunja extract were increased in comparison with the non-irradiated extracts, and the $a^*\;and\;b^*$values decreased by the irradiation treatment. The content of the total phenolic compounds in the non-irradiated and irradiated extracts were 58.4 and 56.5 mg/g, respectively. The 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activities of non-irradiated and irradiated extracts at a 250 ppm level were 80% and 79%, respectively. Lipid oxidation was retarded by addition of Bokbunja powder. Nitrite scavenging activity was the highest in the Bokbunja powder at pH 1.2 and the effect was not changed by irradiation. The Bokbunja powder showed antimicrobial activity against Salmonella Typhimurium and Bacillus cereus. However, irradiation of Bokbunja did not affect any physiological functions (p>0.05). A Salmonella mutagenicity assay indicated that the irradiated Bokbunja extract did not show any mutagenicity. Therefore, Bokbunja extract could be used in various applications as a functional material, such as ingredients of food and cosmetic, compositions with functions.

A Study on the Pharmaceutical & Chemical Characteristics and Analysis of Natural Bokbunja Extract (천연 복분자 추출물의 약리, 화학적 특성 및 분석)

  • Sung, Ki-Chun
    • Journal of the Korean Applied Science and Technology
    • /
    • v.29 no.3
    • /
    • pp.402-411
    • /
    • 2012
  • Natural Bokbunja is used as a material of oriental medicine which it obtains from Rubus or Raspberry. Natural Bokbunja Rubus has natural odor and taste, natural color, and pharmaceutical & chemical characteristics. This experiment tested antimicrobial experiment against microbe and dye experiment against fiber using natural Bokbunja extract. Some conclusions from this characteristics experiment were obtained as follow. The result of antimicrobial experiment could know that ATCC-001(staphylococcus aureus) does not show nearly from 72hrs after cultivation test and ATCC-002(aspergillus niger) shows to propagate continuously according to passage of time. Also, the result of dye experiment could know that cotton and silk using alum mordant($Al_2(SO_4)_3{\cdot}13-14H_2O$) against fiber shows in direction of light beige color. The result of instrument analysis ascertained inorganic components of K(221.100ppm), Mg(17.920ppm), Ca(5.129ppm), Na(2.940ppm), Si(0.638ppm) etc from Bokbunja with ICP/OES, and ascertained organic components of boric acic(1.711), silane(2.142), pyrazole(3.481), propyl isothiocyanate(2.565), furfurole(11.521) etc from Bokbunja with GC/MSD.

Alcoholic Fermentation of Bokbunja (Rubus coreanus Miq.) Wine (복분자 발효주의 양조특성)

  • Choi, Han-Seok;Kim, Myung-Kon;Park, Hyo-Suk;Kim, Yong-Suk;Shin, Dong-Hwa
    • Korean Journal of Food Science and Technology
    • /
    • v.38 no.4
    • /
    • pp.543-547
    • /
    • 2006
  • In order to improve wine quality, the selection of yeast strain and of additives in the manufacture of Bokbunja (Rubus coreanus Miq.) wine was investigated. The chemical composition of the edible portions of Bokbunja fruits was 86.5% moisture, 0.2% crude protein, 0.9% crude fat, 6.6% crude fiber, 0.5% ash and $10^{\circ}Brix$ sugar, and was 2.99% fructose, 2.53% glucose and 0.07% sucrose in fruit extract. The predominant organic acids in the fruit were citric acid (14.57 mg/mL) and malic acid (2.24 mg/mL) with smaller amounts of shikimic, pyroglutamic and oxalic acid. During fermentation, citric and malic acid levels decreased, while formic and acetic acid were released. Saccharomyces cerevisiae KCCM 12224 (Sc-24) was more favorable for alcoholic fermentation of Bokbunja and the addition of 200 ppm of potassium metabisulphite to must was more efficient than other $SO_2$ sources with a higher overall acceptability score. Sc-24 increased alcohol production from 9.8 to 14.8% in a sugar concentration dependent manner $(18-28^{\circ}Brix)$. The color value of early stage Bokbunja must was improved by supplementing with Japanese apricot extract, but this did not influence the color value of Bokbunja wine after primary fermentation. The astringent taste of Bokbunja wine was reduced by removing the seed from the fruit. Sugar solution (50%, w/v) was used instead of sugar power to prevent the possibility of undissolved sugar due to insufficient mixing. This substitution did not influence sensory evaluation.

Comparison of Physiological Activities between Hot-Water and Ethanol Extracts of Bokbunja (Rubus coreanum F.) (복분자(Rubus coreanum F.) 열수 및 에탄올추출물의 생리활성비교)

  • Cho, Young-Je;Chun, Sung-Sook;Kwon, Hyo-Jung;Kim, Jeung-Hoan;Yoon, So-Jung;Lee, Kyoung-Hwan
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.34 no.6
    • /
    • pp.790-796
    • /
    • 2005
  • Physiological activities of hot-water extract and various concentration ethanol extracts from Bokbunja (Rubus coreanum F. ) were examined. Total phenol content of extract showed higher content in hot-water extract (41.4 mg/g) than other extracts, Optimum condition of extraction for phenolic was $60\%$ ethanol extract (41.3 mg/g). The ABTS radical decolorilization and antioxidant protection factor were determined. Results shown inhibition rate on ABTS of $60\%$ ethanol extract $(99.8\%)$ and antioxidant protection factor of water extract (1.2 PF). Electron donation ability on DPPH was higher 60$\%$ ethanol extract than another percent ethanol extracts. Also hydroxyl radical scavenging activity of extracts was higher $60\%$ ethanol extracts $(0.03\times100\mu\;M)$ than another extracts because the value of TBARS was lower than another extracts. But hot-water extract had higher inhibitory activities on xanthine oxidase and pancreatin $\alpha$ -amylase than $60\%$ ethanol extract. ACE (angiotensin converting enzyme) inhibitory activities were equaled to hot water exract and $60\%$ ethanol extract. Protocatecuic acid was the most abundant phenolic compounds as analyzed by HPLC. The results will be useful as natural antioxidants and functional foods for understanding the physiological activities of Bukbunja extracts.

Brand Development for Rural Specialty Products - A Case Study of Bokbunja Drink in MuJu - (지역특산물 브랜드 개발 사례 연구 - 무주군 복분자 음료 생산 농가를 중심으로 -)

  • Jun, Young-Mi;Ahn, Yoon-Soo;An, Ok-Sun;Kim, Mi-Heui
    • The Korean Journal of Community Living Science
    • /
    • v.18 no.4
    • /
    • pp.655-670
    • /
    • 2007
  • The purpose of this study was to develop a brand naming strategy for rural specialty products of Muju. This study was to apply brand development research to the field. The selected investigation subject, a local farming operation producing a specialty product, was chosen from a New Enterprise Support Project of Farm Women ('06). The selected subject was a farming operation producing bokbunja drink in Muju. The data was derived from 137 female consumers. The major results of this study were as follows. First, the process of brand development strategy was advanced by six steps: Step 1, environment analysis; Step 2, brand case study; Step 3, SWOT analysis (Strength Weakness, Opportunity, Threat factor analysis); Step 4, direction design for brand naming development (Targeting, Brand focus concept extraction); Step 5, brand logo and symbol production; and Step6, Evaluation. Second, to extract brand naming development direction, key concepts in association with natural connection, area features, representative resources, and natural friendship were investigated. Namely, the health function concept was selected on the basis of a consumer recognition investigation where results appeared most highly favorable. Also, it was decided that the direction of brand naming should emphasize a green image and the location name of Muju. Finally, the brand name was decided to be "Saenggichan" bokbunja liquid and the slogan went with "guchondon-native thorn bokbunja from jar maturing."

  • PDF

Anti-microbial, Anti-oxidant, and Anti-thrombosis Activities of the Lees of Bokbunja Wine (Rubus coreanus Miquel) (복분자주 주박의 항균, 항산화 및 항혈전 활성)

  • Kim, Mi-Sun;Kang, Dong-Kyoon;Shin, Woo-Chang;Sohn, Ho-Yong
    • Journal of Life Science
    • /
    • v.25 no.7
    • /
    • pp.757-764
    • /
    • 2015
  • The immature fruit of Rubus coreanus Miquel (bokbunja in Korean) is mainly consumed as a fruit wine due to its sour taste and low sugar content. The lees (LBW) remaining after the production of bokbunja wine are discarded as they have no specific usage. The aim of this study was to develop high-value-added biomaterials for functional foods and beauty/health products by investigating the anti-microbial, anti-oxidant, and anti-thrombosis activities of LBW using ethanol and hot water extracts and their subsequent organic solvent fractions. The ethyl acetate (EA) fraction of LBW extracts has a high polyphenol content (413–459 mg/g), and showed strong anti-microbial activity against gram-positive bacteria. The EA fraction also showed excellent radical-scavenging activity against DPPH anion, ABTS cation, and nitrite, with strong reducing power. The polyphenol-enriched EA fraction strongly inhibited thrombin, prothrombin, and blood coagulation factors. The butanol fraction showed a specific inhibition of coagulation factors, as measured in activated partial thromboplastin time assay, which is linked to intrinsic blood coagulation. The butanol fraction also showed strong inhibition of platelet aggregation, at levels comparable to aspirin. The residue of the hot-water extract, which is produced by sequential solvent fractionation of the LBW extract, showed superior inhibition against platelet aggregation when compared to aspirin. Our results suggest that the LBW, which are currently discarded, are a promising source of novel functional foods and beauty/health products.