• Journal of the Korean Society of Food Science and Nutrition
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• v.4 no.1
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• pp.31-34
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• 1975

The testing materials which kept perilla frutescens' leaves frezen are divided into four parts, 1. freezing green leaves, 2. glucose added to the leaves dried in the sun, 3. glucose unadded to the leaves dried in the sun and 4. the leaves dried in the immediately after collecting sample. The perilla frutescens' leaves are treated with the artificial digestion test to investigate the effects of the digestibility of ingredients and of protein. The results obtained were as follows ; 1. The digestibility of crude protein of sample using the common leaves dried in the sun immediately after collecting sample was presented highest at 83.15%, the freezing green leaves at 68.35%, glucose added to the leaves dried in the sun at 64.25% and glucose unadded to the leaves dried in the sun at 62.12%. The digestibility of perilla frutescens' by freezing green leaves, glucose added or glucose unadded to the leaves dried in the sun is on the decrease without difference. 2. It was suggested that glucose and reductive sugars to perilla frutescens' leaves is not affected by the decreased digestibility of protein, dince the digestibility of glucose added to the leaves dried in the sun and glucose unadded to the leaves dried in the sun almost never makes a difference. 3. The digestibility of freezing the green leaves for six months was quite different from the leaves that were dried in the sun immediately after collecting sample, in that the leaves that were frozen for six months were decreased 1/5 quantity of the shole crude protein.

• Korean Journal of Human Ecology
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• v.8 no.4
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• pp.23-35
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• 2005

The purpose of this study was to analyze the chemical components of Perilla leaf(frutescens Britton var. scuta Kudo) according to the making process, and to examine Hunter's color value and sensory evaluation of Jasosuksu by extraction time. Perilla leaves were prepared in three types; fresh leaf, dried leaf in the shade and roasted leaf after being dried in the shade in order to make Jasosuksu. The results of the research were as follows: Free sugars(sucrose, glucose, fructose) and organic acids(citric acid, tartaric acid, malic acid, succinic acid) were present in the fresh leaf, dried leaf and roasted leaf. $15{\sim}16$ kinds of amino acid including aspartic acid were determined in the fresh leaf, dried leaf and roasted leaf, and the major free amino acids were serine, aspartic acid, and glutamic acid. The major total amino acids of tile fresh leaf, dried leaf and roasted leaf were glutamic acid, histinine, and glycine. The major fatty acids of Perilla leaves were palmitic acid, linolenic acid, and linolenic acid. The content ratio of linolenic acid in fresh leaves was the highest, but that of palmitic acid was lower than that of dried leaves and roasted leaves. L value, a value, and b value of Perilla leaf were the highest in the roasted leaves followed by the order of dried leaves and fresh leaves. L value and b value of Jasosuksu extracted from roasted leaves were higher than Jasosuksu extracted from dried leaves. The preference of color, flavor, sweetness of Jasosuksu extracted from dried leaves was the highest when extraction time was 10 min. at $70^{\circ}C$, but that of Jasosuksu extracted from roasted leaves was the highest when extraction time was 15 min. at $70^{\circ}C$. The preference of color, flavor, taste of Jasosuksu extracted from roasted leaves was higher than that of Jasosuksu extracted from dried leaves.

• Journal of Nutrition and Health
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• v.30 no.5
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• pp.499-505
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• 1997

This study was conducted to investigate the effect of various types of calcium sources on calcium metabolism. Sprague-Dawley male rate weighing approximately 82g were divided into 6 groups and fed experimental diets containing about 0.2% calcium for 4 weeks. Perilla leaves, dried sea mustard, mulberry leaves, loach, skim milk powder, and CaCO3 were used as calcium sources for this study. Food intake of experimental groups showed no significant difference from that of control group, but food efficiency ratio were higher in group fed loach as a calcium source. Apparent calcium absorption from perilla leaves, and skim milk powder groups as good as that in CaCO group. Femur length showed no significant difference among exjerimental groups with different calcium sources. The breaking force of bone was higher in loach and dried sea mustard groups. Weight, ash weight, and calcium content of the femur were higher in the loach diet group than in the others. Thus, calcium from not only skim milk powder but also perilla leaves, dried sea mustard, mulberry leaves, and loach appears readily available and all of these can be recommended as calcium sources.

• Journal of the Korean Home Economics Association
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• v.17 no.2
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• pp.32-38
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• 1979

The purpose of this experiment was to find out the contained quantity of ascorbic acid form persimmon tea. They were different according to the month when the persimmon leaves were picked, the way of cooking and the length of time spent after cooking. The results of experiment can be summarized as follows : 1. About the same contained quantities of ascorbic acid were obtained among the persimmon leaves picked in September and October, and small contained quatities of it were obtained among the persimmon leaves picked in November. Therefore it can be concluded that the persimmon leaves picked in September and October are better than the leaves picked in November for permision tea. 2. According to the way of cooking the contained quantity of ascorbic acid were different. When green leaves were washed and boiled for 1 monute and dried in the shade for 48 hours, the largest contained quantity of ascorbic acid were obtained. When they were steamed in the steam box for 1 minute and 30 seconds and dried in shade for 48 hours medium contained quantity of ascorbic acid were obtained . The contained quantity of ascorbic acid were decreased when green leaves were dried without boiling when green leaves were dried without boiling or when branches of leaves were taken away by hand and dried. 3. The contained quantity of ascobic acid were also different according to the length of time spent after cooking. After 15 minutes from cooking it began to increase and after 150 minutes it reached the highest degree. After this time it began to decrease. 4. the best fragrance, taste and color of the Persimmn Tea are found out, after steaming in the steaming box for one minute and half second and after drying in the shade for fourty-eight hours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.957-964
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• 2008

Antioxidative, antidiabetes, antibacterial, anticancer and angiotensin-converting enzyme (ACE) inhibitory activities of methanol extracts of dried persimmon, fresh persimmon and persimmon leaves were investigated. Total polyphenol content of dried persimmon, fresh persimmon and persimmon leaves were 147.79, 301.45 and $315.90\;{\mu}g/mg$, respectively, of which fresh persimmon and persimmon leaves had significantly higher total polyphenol than dried persimmon. Activities of DPPH radical scavenging, lipid peroxidation inhibition and salivary $\alpha$-amylase inhibition were increased in persimmon leaves related to total polyphenol contents. Anticancer activities against AGS of fresh persimmon and persimmon leaves were $65{\sim}70%$; however, there were no significant differences between dried persimmon and fresh persimmon on free radical scavenging activity and inhibitory activity of salivary $\alpha$-amylase. Also, extracts of dried persimmon, fresh persimmon and persimmon leaves showed good ACE inhibitory activities. Dried persimmon and fresh persimmon showed antibacterial activities on E.coli O157:H7. Therefore, there are many difference activities by dried and parts of persimmon. From this result, it is suggested that persimmon leaves is believed to have possible antioxidative, antidiabetes and anticancer capacities by polyphenol, but further studies on the identification of the active compound(s) as antioxidant, antidiabetic, antihypertensive and antibacterial materials will be needed to develop a better understanding of its potency on persimmons.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.130-136
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• 1987

The studies were carried out to investigate the occurrence of excessive dried leaves during burley tobacco curing. Six different periods of ventilation during the entire stage of curing were applied. And also 3 different heights of rolling up polyethlene film for side ventilation of the curing house combined with 4 different spaces between garlands were applied from after yellowing. The high air temperature and low relative humidity from end of yellowing to end of browning stage were the most critical to occur excessive dried \eaves. As side ventilation was continued for the entire stage of curing, air temperature in curing house was lower and occurrence of excessive dried leaves were remarkably decreased. The air temperature was not affected on hanging spaces, but relative humidity that resulted significantly in decreasing of the excessive dried leaves was increased by narrowing of hanging spaces. As excessive dried leaves were increased, its price per kg was lower, its physical properties was worse and its total nitrogen and total suger were higher than those of normal cured leaves.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.635-638
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• 1997

Dried raddish leaves were prepared by using three different pre-treatment methods (shady sun-drying, freezing after blanching, and shady sun-drying after blanching). Then, the retention of minerals in dried raddish leaves was determined. It was shown that the retention of most minerals (Na, K, Fe, Ca, Mg) except P was higher when shady sun-drying method was used. The retention of P was shown to be the lowest when freezing after blanching method was used.

• Journal of Environmental Science International
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• v.32 no.1
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• pp.25-35
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• 2023

The purpose of this study was to determine the optimal sound absorption conditions by comparing the sound absorption characteristics of fresh and air-dried leaves of Quercus glauca, the main species of evergreen broadleaf trees (EBLT) in southern Korea. The sound absorption coefficients (SACs) obtained under 18 conditions were comparatively analyzed. The SAC of air-dried leaves improved significantly with increasing leaf layer thickness. The highest average SAC in the fresh leaf group was 0.617, which was observed under the condition of a leaf specimen size of 0.5 × 0.5 cm² and a leaf layer thickness of 1.75 cm. In a group of air-dried leaves, this was 0.615 under the condition of a leaf specimen size of 0.5 × 0.5 cm² and a leaf layer thickness of 2.50 cm. The maximum value of SAC for each wavelength was observed under the condition of a leaf layer thickness of 2.50 cm consisting of 0.5 × 0.5 cm² leaf specimens, ranging from 1,400 Hz to 1,500 Hz.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.209-220
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• 2011

This research intends to research on the optimal cooking techniques by adding perilla leaves to raw noodles, in which it has various effects and functions in sterilization. The water content measured in the dough added with raw perilla leaf juice came out high as more perilla leaves were added. More freeze-dried perilla leaf powder decreased water content. The pH of the dough increased significantly as the added ingredients increased with significant differences among the samples. The chromaticity of the dough deliberately decreased in both a and b as the amount of raw perilla leaves in dough increased. The L value of raw noodles with freeze-dried perilla leaves tended to decrease as more ingredients were added. The result of the RVA analysis on the dough with raw perilla leaves showed that the gluten decreased with more raw perilla leaves added. The result of the RVA analysis on the dough with freeze-dried perilla leaf powder indicated that the initial pasting tempo tended to increase significantly with more powder added except for 5% and 7% of powder added with no significant difference. The values dropped as the freeze-dried powder was added Minimum viscosity tended to decrease definitely as more freeze-dried perilla leaf powder was added. The dough's measurement results of WRC showed that water absorbing power of both dough with raw perilla leaves and that with freeze-dried perilla leaf powder reduced significantly as more perilla leaf powder were added.

• Food Science and Preservation
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• v.9 no.1
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• pp.61-66
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• 2002

Chemical composition of fresh and dried leaves and stems and fresh and cured tubers of bacon (Polymnia sonchifolia) was investigated. The moisture content of fresh leaves, stems, and tubers was 83.38, 92.30 and 89.52%, and there of dried leaves and stems were 18.08 and 27.97% and that of cured tubers was 27.97%. The content of lipid, protein, soluble solid, ascorbic acids chlorophyll and tannin was higher in leaves of yacon than in stems of that. In fresh and cured yacon, the content of protein were 0.04% both of them, of lipid was 0.31 and 0.54%; of ash, 0.40 and 0.42%; of ascorbic acids 2.77 and 2.87 mg/100 g. The major minerals of leaves, stem, and tubers of bacon were P, K, and Mg. The major free sugars of leaves, stems and tubers of bacon were glucose and fructose and after curing all free sugars of tubers of bacon were increased. The most abundant free amino acid was isoleucine in the leaves, stem, and tubers of bacon. The content of beta-carotene was 9.01 $\mu\textrm{g}$/100g in fresh leaves and 107.87 $\mu\textrm{g}$/100 g in dried leaves, and 0.40 $\mu\textrm{g}$/100 g in fresh tubers of bacon and 055 $\mu\textrm{g}$/100 g in cured tubers.