• Title, Summary, Keyword: blackberry

Search Result 34, Processing Time 0.03 seconds

A Study on Activation of Regional Festival:focused on Gochang Blackberry Festival (방문객 선호도 분석에 따른 지역축제 활성화 방안 : 고창복분자 축제를 중심으로)

  • Song, Kwang-IN;Jeong, Jin-Saeng
    • Journal of Korean Society of Rural Planning
    • /
    • v.15 no.1
    • /
    • pp.101-107
    • /
    • 2009
  • The purposes of this study were to search for the ways to activate the Gochang Blackberry Festival by examining the visitors to the festival and utilizing the results to make efficient use of the local resources and vitalize the area. The results indicate that the visitors were aware of Gochang blackberry's superiority to that of other regions in quality and commercial value but lacked in the recognition of its related products, which suggests that the Gochang government should make diverse efforts to heighten their recognition of the products. There was a great demand for improving and supplementing the local festivals ad experience programs related to Gochang blackberry. It's thus required to reinforce new experience programs and develop various programs by incorporating blackberry into other local resources. The study has its limitations since its subjects were restricted to the visitors of the Gochang Blackberry Festival and it failed to investigate the preference factors of general potential tourists with the small sample. In future study, they need to use a bigger sample of general public to generalize the research findings.

Enhanced Antioxidant Activity of Berry Juice through Acetic Acid Bacteria Fermentation (초산균 발효에 의한 베리 농축액의 항산화 활성 증진 효과)

  • Park, Joong-Hee;Kwon, Hun-Joo;Kwon, Deok-Ho;Park, Jae-Bum;Nam, Hee-Sop;Lee, Do Yup;Kim, Myoung-Dong;Ha, Suk-Jin
    • KSBB Journal
    • /
    • v.32 no.3
    • /
    • pp.238-244
    • /
    • 2017
  • Antioxidant activities of blackberry juice and aronia juice were enhanced when fermentation was performed by acetic acid bacteria. Acetobacter pasteurianus exhibited 19.84% improvement of antioxidant activity (from $198.12{\pm}2.03$ to $237.42{\pm}7.32{\mu}mol\;TE/g$) after 12 h fermentation of blackberry juice among four acetic acid bacteria. And A. pasteurianus sub sp. Pasteurianus exhibited 9.62% improvement of antioxidant activity (from $204.25{\pm}3.98$ to $223.89{\pm}5.52{\mu}mol\;TE/g$) after 12 h fermentation of aronia juice. Metabolites of blackberry juice were analyzed to investigate the enhancement of antioxidant activity before and after fermentation. As results, Quercetin 7-(rhamnosylglucoside), nicotinic acid adenine dinucleotide, and quercetin 3-O-(6"-acetyl-glucoside) were significantly increased after fermentation by A. pasteurianus.

Forage Quality Evaluation of Mutant Lines derived from Gamma-ray Treatments in Rubus fructicosus L. (감마선 조사 유래 블랙베리(Rubus fructicosus L.) 돌연변이 계통의 농업부산물 사료가치 분석)

  • Ryu, Jaihyunk;Kim, Dong sub;Ha, Bo-Keun;Kim, Jin-Baek;Kim, Sang Hoon;Ahn, Joon-Woo;Jeong, Il Yun;Jo, Han-Jik;Kim, Ee-Yup;Kang, Si-Yong
    • Journal of Radiation Industry
    • /
    • v.7 no.1
    • /
    • pp.37-43
    • /
    • 2013
  • We examined the forage quality to provide the basic information for the utilization of blackberry by-products (leaf and stem) among thirty-five mutant lines derived from gamma-ray. The leaves had higher crude protein (CP) contents than stems. In addition, the leaves showed broad ranges of variation in crude fat, crude fiber and crude ash. The overall forage quality of the stems were similar to those of the original variety. The mean of neutral detergent fiber (NDF) content of leaves and stems in mutant lines were 25.88% and 58.98%, respectively. Also, the mean of acid detergent fiber (ADF) content of leaves and stems in mutant lines were 15.43% and 49.27%, respectively. Forage quality grades of all blackberry leaf were special quality class. However, the blackberry stem ranked $1^{st}$ to $5^{th}$ in quality class. The stem diameter was negatively ($P{\leq}0.05$) correlated with the moisture and crude protein. Also, the fruit length was highly negatively ($P{\leq}0.01$) correlated with the RFV (relative feed value) in blackberry leaf. The one hundred fruit weight was highly negatively ($P{\leq}0.01$) correlated with the crude ash. Based on these results, the by-products of blackberry could provide high quality forage for feeding of live stock.

Quality Characteristics of Blackberry Powder obtained by Various Drying Methods (다양한 건조방법에 따른 블랙베리 분말의 품질 특성)

  • Choi, So-Ra;Song, Eun-Ju;Song, Young-Eun;Choi, Min-Kyung;Han, Hyun-Ah;Lee, In-Sok;Shin, So-Hee;Lee, Ki-Kwon;Kim, Eun-Ju
    • The Korean Journal of Food And Nutrition
    • /
    • v.30 no.3
    • /
    • pp.609-617
    • /
    • 2017
  • This experiment was carried out to enhance the availability of blackberry. Since it is difficult to use blackberry as a fresh fruit, we investigated the quality characteristics of blackberry powder obtained by various drying methods (freeze drying and hot-air drying at $40{\sim}80^{\circ}C$). The L- and b-values of freeze-dried powder was higher than hot-air dried powder. The pH (3.2) was lowest and the acidity (14.4%) was highest in freeze-dried powder. In freeze drying, the brix degree was $65.7^{\circ}Bx$, but it increased from $54.7^{\circ}Bx$ to $68.5^{\circ}Bx$ with increasing temperature during hot air drying. The total polyphenol and flavonoids contents were the highest in freeze-dried powder, at 9.3 and 6.2 mg/g, respectively. The levels increased as temperature increased in hot air drying. Anthocyanin content in freeze-dried powder was 8.51 mg/g, while it sharply decreased to 1.17~2.45 mg/g in hot-air drying. Vitamin C content in freeze drying ($979.4{\mu}g/g$) was higher than that in hot-air drying ($48.3{\sim}303.2{\mu}g/g$). The sample concentration required for 50% reduction of DPPH free radical scavenging ($RC_{50}$) was $79.7{\mu}g/mL$ in freeze drying, and showed high antioxidant activity. Also it decreased from $122.4{\mu}g/mL$ to $87.7{\mu}g/mL$ with temperature increase during hot air drying. We therefore conclude from the above results that freeze drying is more suitable for the production of blackberry powder, because this method showed high value of chromaticity, total polyphenol, flavonoid, anthocyanin content, vitamin C and antioxidant activity.

Effect of Fermented Blackberry Drinks Formed from Radiation-induced Mutant on Alcohol Metabolism and Hangover in Rats (방사선 유도 돌연변이체 블랙베리 발효음료의 알코올 대사 및 숙취 억제 효과)

  • Cho, Byoung Ok;So, Yangkang;Lee, Chang Wook;Cho, Jung Keun;Woo, Hyun Sim;Jin, Chang Hyun;Jeong, Il Yun
    • Journal of Radiation Industry
    • /
    • v.7 no.1
    • /
    • pp.75-80
    • /
    • 2013
  • This study was designed to elucidate the effect of fermented blackberry drinks (BD) on alcohol metabolism and hangover in alcohol-treated rats. We showed that the administration of BD increased the activity of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in alcohol-treated rats. Moreover, the administration of BD reduced the serum alcohol and acetaldehyde concentrations in alcohol-treated rats. Furthermore, the administration of BD attenuated the levels of serum aspartate aminotransferase and alanine aminotransferase in alcohol-treated rats. Taken together, these results suggest that BD plays an important role in alcohol metabolism and liver function by reducing blood alcohol and acetaldehyde through the activation of ADH and ALDH in alcohol-treated rats and could be used as a functional anti-hangover drinks.

The Physiochemical Characteristic and Descriptive Sensory Evaluation of the Blackberry Fruit Beverage (복분자 음료의 이화학적 특성 및 묘사적 관능평가)

  • Yang, Hyang-Sook;Rho, Jeong-Ok
    • Korean Journal of Human Ecology
    • /
    • v.21 no.2
    • /
    • pp.363-375
    • /
    • 2012
  • The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.

Protective Effects of Radiation-induced Blackberry Mutant Extract on Carbon Tetrachloride (CCl4)-induced Liver Injury in Sprague-Dawley Rats (방사선 돌연변이 블랙베리 추출물의 사염화탄소(Carbon Tetrachloride, CCl4) 투여에 의한 흰쥐의 간 손상에 대한 보호 효과)

  • Cho, Byoung Ok;Lee, Chang-Wook;So, Yangkang;Jin, Chang-Hyun;Yook, Hong-Sun;Byun, Myung-Woo;Jeong, Yong-Wook;Park, Jong Chun;Jeong, Il-Yun
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.43 no.6
    • /
    • pp.807-813
    • /
    • 2014
  • The objective of the present study was to investigate the protective effects of anthocyanin-enriched extract from radiation-induced blackberry (Rubus fruticosus L.) mutant (${\gamma}$-B201) against carbon tetrachloride ($CCl_4$)-induced liver injury in Spargue-Dawley (SD) rats. The in vivo results show that ${\gamma}$-B201 attenuated the levels of serum aspartate aminotransferase, alanine aminotransferase, and liver lipid peroxidation in $CCl_4$-treated SD rats. Histopathological examination of rat livers showed that ${\gamma}$-B201 reduced the incidence of liver lesions induced by $CCl_4$. Moreover, ${\gamma}$-B201 prevented DNA damage in $CCl_4$-treated SD rats. Furthermore, administration of ${\gamma}$-B201 significantly increased the activity of antioxidant enzymes, such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), and glutathione reductase (GR), in $CCl_4$-treated rat livers. In conclusion, the present study suggests that ${\gamma}$-B201 blackberry extract protects the liver from $CCl_4$-induced hepatic damage through an antioxidant mechanism. Therefore, ${\gamma}$-B201 blackberry may be functional food material for human health.

Effect of Fermented Blackberry Drinks Formed from Radiation-induced Mutant on Liver Repair Capacity in Rats (방사선 유도 돌연변이체 블랙베리로 제조한 발효음료의 간 손상 회복 효과)

  • Cho, Byoung Ok;So, Yangkang;Lee, Chang Wook;Cho, Jung Keun;Woo, Hyun Sim;Jin, Chang Hyun;Jeong, Il Yun
    • Journal of Radiation Industry
    • /
    • v.7 no.1
    • /
    • pp.81-85
    • /
    • 2013
  • This study was conducted to investigate the effect of fermented blackberry drinks (BD) on carbon tetrachloride ($CCl_4$)-induced liver injury in rats. Male Sprague-Dawley rats were randomly divided into four groups with 6 rats per group: control, $CCl_4$, $CCl_4$ plus BD $3ml\;kg^{-1}$, and $CCl_4$ plus BD $6ml\;kg^{-1}$. We found that the levels of serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were significantly increased and the activity of antioxidant enzyme glutathione peroxidase (GPx) in the liver was decreased in rats treated with $CCl_4$ alone when compared with the control group. However, the administration of BD attenuated the levels of serum AST and ALT in $CCl_4$-treated rats. Moreover, the administration of BD significantly increased the activity of GPx in $CCl_4$-treated rat livers. Taken together, these results suggest that BD could protect the liver from $CCl_4$-induced hepatic damage.

A Study on the Consumption Patterns, the Importance of Product Properties, and the Satisfaction Levels of Blackberry and Mulberry Fruit Beverage Products in the Jeonbuk Area (전북지역 복분자와 오디 음료 제품의 구매실태 및 제품 속성의 중요도와 만족도 비교)

  • Yang, Hyang-Sook;Rho, Jeong-Ok
    • Journal of the Korean Home Economics Association
    • /
    • v.49 no.10
    • /
    • pp.29-37
    • /
    • 2011
  • The principal objective of this study was to evaluate the consumption patterns, the importance of product properties, and the satisfaction levels of blackberry and mulberry fruit beverage products(BMBPs) in the Jeonbuk area, Korea. Self-administered questionnaires were collected from 294 customers(male 40.8%, female 59.2%) residing at Jeonju in Jeonbuk area. Descriptive and comparative statistical analyses were completed using SPSS PC program(version 19.0). Approximately, 61.6% of participants consumed BMBPs 1-2times a year. Only 1.7% of participants consumed BMBPs everyday. The main information source about BMBPs was 'families/friends'. About 58.8% of participants responded that the main reason for purchasing BMBPs was 'for health'. The result indicated the overall importance level(3.94) was higher than the satisfaction level(3.41)(p < .001). The importance and satisfaction levels of the older group (50's) were significantly higher than the levels of younger group(20-30's)(p < .01 ; p < .05). According to the IPA(Importance-Performance Anslysis), 'price' and 'credibility' of companies were the most important properties that had to be changed as soon as possible to increase satisfaction with BMBPs. Therefore, to increase BMBPs'-consumption, quality improvements on these products through cooperation between BMBPscompanies, the regional government, and research institutions are necessary.

Antioxidant and Anti-Proliferative Activities of Rubus Fruits in Korea (국내산 나무딸기류 과일의 항산화 및 암세포 항증식 활성)

  • Jung, Hana;Lee, Hee Jae;Cho, Hyunnho;Hwang, Keum Taek
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.41 no.12
    • /
    • pp.1649-1655
    • /
    • 2012
  • This study was conducted to determine the polyphenols, flavonoids and antioxidant activity (FRAP) of the extracts (crushed by hand or a homogenizer) of Rubus fruits (blackberry, Korean raspberry, black raspberry, boysenberry and golden raspberry) produced in Korea. In addition, their nitric oxide (NO) scavenging activity in RAW 264.7 cells and anti-proliferative activity in HT-29 and KATO-3 cells were investigated. Polyphenol and flavonoid contents in the Rubus fruits ranged from 0.6 to 8.9 and from 0.1 to 7.9 mg/g fresh fruit, respectively. Black raspberry had the highest polyphenol and flavonoid contents among the Rubus fruits. The homogenized extracts of blackberry, Korean raspberry and golden raspberry fruits showed significantly higher polyphenol and FRAP values than the hand-crushed extracts. FRAP values of the Rubus fruit extracts were significantly correlated with their polyphenol (R=0.995) and flavonoid (R=0.967) contents. The Rubus fruit extracts suppressed the NO secretions in LPS-treated RAW264.7 cells. There were no significant differences between extracts obtained by crushing by hand and those obtained using a homogenizer. Proliferation rates of HT-29 and KATO-3 cancer cells treated with the Rubus fruit extracts at 0.1, 0.25 and 0.5 mg/mL were reduced by 3~32% and 0~57%, respectively. The homogenized extracts of blackberry and Korean raspberry fruits had significantly higher anti-proliferation activity against HT-29 cancer cells than the hand-crushed extracts. However, extraction method did not show any significant difference on proliferation of KATO-3 cancer cells. The NO scavenging activity of the Rubus fruit extracts were significantly correlated with the anti-proliferation activities of the HT-29 (R=0.602) and KATO-3 cells (R=0.498).