• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.260-265
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• 2013

The purpose of this study was to investigate the dietary effects of persimmon peel (PP) and PP ethanol extract (PPE) on egg production, egg quality, and liver lipids in the late stage of egg production in laying hens. One hundred and twenty 50-wk-old Hy-Line Brown layers (n = 120) were fed different diets. Four replicate groups of 6 hens each were randomly assigned to 5 dietary treatments. The 5 dietary treatments were as follows: i) CON, basal diet; ii) PP 0.15, CON+0.15% PP (0.035% tannin); iii) PP 0.5, CON +0.5% PP (0.117% tannin); iv) PPE 0.075, CON+0.075% PPE (0.03% tannin); and v) PPE 0.25, CON+0.25% PPE (0.11% tannin). The total tannin concentration of PPE was higher (p<0.05) than that of PP. Egg production in the PP 0.5 group was higher than in the other groups. Egg production and mass of hens in the PPE 0.25 group showed a greater decrease than that in the other groups (p<0.05). Eggshell color in the PP 0.15, PP 0.5, and PPE 0.075 groups was lighter than that of the control group (p<0.05). The Haugh unit for the groups that were fed PP and PPE were significantly higher than that in the other groups after 7 d of storage (p<0.05). Therefore, PP seems an effective feed additive for improving the production performance and egg quality in late stage laying hens.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2006.11a
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• pp.28-42
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• 2006

Tannins are phenolic compounds that precipitate proteins and composed of a very diverse group of oligomers and polymers. Tannins are potential biological antioxidants, which are widely believed to be an important line of defense against oxidative damage and may participate in the prevention of cancer and cardiovascular disease. Persimmon(Diospyros kaki L.) has been cultivated in East Asia and is a good source of nutritional antioxidant vitamins, carotenoids and tannins. In general persimmon peel was regarded as a waste matter, although based on recent studies, the peel contains more carotenoids and polyphenols than pulp. Several investigation conducted in experimental animals have reported that dietary persimmon fruit and peel effectively lowered the levels of plasma total cholesterol and LDL-cholesterol. We conducted experiments to investigate in vitro antioxidative activities of persimmon peel powder (PP) and its soluble tannin extract (ST) and their dietary effects on productive performances and physiological responses in poultry. The PP and ST exhibited in vitro antioxidative activity in SOD - like activity model. The yolk color and eggshell color were significantly improved by the addition of PP and ST into layer diets. The contents of total cholesterol, triacylglycerol and phospholipid of liver in the groups fed diets containing PP and ST tended to be reduce as compared with those of control. With adding of PP and ST, Haugh unit was increased after 7 and 14 days of storage. In conclusion, PP and ST can be used as valuable feed additives for reducing hepatic lipid contents without harmful effects on overall productive performances and physiological responses in laying hens.

• Journal of Environmental Science International
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• v.26 no.8
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• pp.903-911
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• 2017

The purpose of this study was to measure the bioactivity and antioxidant activity of peel from Gardenia jasminoides fructus Ellis (GJE) in Namhae, Korea, following some established methods. CM (Chloroform:Methanol, 2:1, v/v), 70% ethanol, and n-butanol extracts were collected. Flavonoid content and value as a functional food ingredient of GJE peel was investigated through assessing antioxidant [DPPH (1,1'-diphenyl-2-picrylhydrazyl), ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid)], and hydroxyl radical scavenging activities; superoxide dismutase like ability; ferrous ion-chelating capacity; and tannin content by solvent extraction. Solvent extract antioxidant activities significantly increased (p<0.05) at increasing concentrations (0.2, 0.4, 0.6 mg/mL). GJE peel extracts were less active than the positive control [ascorbic acid, BHA (butylated hydroxyanisole), and EDTA (ethylenediaminetetraacetic acid disodium salt dihydrate)]. Based on the results of this study, GJE peel could be used as a natural antioxidant source due to its high antioxidant activity and bioactive compound content.

• Food Science and Preservation
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• v.12 no.3
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• pp.299-304
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• 2005

The two major tannins were separated by Sephadex LH-20 and MCI-gel CHP-20 from peel of astringent persimmon fruits. Purified tannins were identified to (+)-catechin and (+)-gallocatechin by NMR, IR spectrum and FAB-mass spectrum. The removal rate of turbidity, T-N, T-P and CODcr in wastewater with lime and (+)-gallocatechin was higher than those of (+)-catechin because (+)-gallocatechin has more hydroxyl groups. As increasing concentration of tannins from peel of astringent persimmon fruits, the removal rate of turbidity, T-N, T-P and CODcr were increased. Synergistic activity by mixed tannins(catechin+gallocatechin) was also observed.

• Elastomers and Composites
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• v.29 no.5
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• pp.419-425
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• 1994

폴리에스테르와 SBR 1502 고무의 접착을 위해 RTFL(resorcinol-tannin-formaldehyde-latex) 접착제를 사용하였다. T-peel geometry를 이용하여 접착력을 평가한 결과 접착제 조성에서 레소시놀과 탄닌이 4대 6의 중량비로 합성된 접착제를 사용한 경우 뛰어난 접착력을 보였다. 폴리에스테르 표면의 소수성과 활성기의 부족에도 불구하고 SBR 고무와 높은 접착력을 보인 이유는 RTFL 접착제 자체의 일정 조성에서 나타나는 toughness 때문이었다. 또한 폴리에스테르와 고무 접착을 위한 single dip 시스템인 N-3형 접착제와 RTFL 접착제를 사용하여 폴리에스테르와 SBR 고무를 접착시킨 후 $-20^{\circ}C{\sim}100^{\circ}C$의 온도 범위와 $0.2cm/min{\sim}50cm/min$의 박리속도 조건아래서 박리 실험하여 얻은 mastercurve들을 비교한 결과 전 범위에서 RTFL 접착제는 기존의 N-3형 접착제와 거의 필적할만한 접착 결과를 나타내었다.

• Food Science and Preservation
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• v.6 no.4
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• pp.380-385
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• 1999

Four cultivar of astringent persimmon(Diospyros kaki L. Cheongdobansi, Sagkoksi, Gojongsi, and Hachiya) were evaluated for quality during 160 days storage in condition of air, 12%CO$_2$+3%CO$_2$, and 16%CO$_2$+ 3%CO$_2$at 0∼2$^{\circ}C$. In the fruits of Cheongdobansi, Sagkoksi, and Gojongsi cultivar, the soluble solids content did not change significantly during storage among treatment, but in the fruits of Hachiya cultivar it decreased during storage in the codition of high CO$_2$concentration. Fruits of Cheongdobansi and Sagkoksi, which were stored in higher CO$_2$concentration, had firmer hardness, less weight loss and decay, showed greater rentention of initial peel color, maintained best qulity than air-stored fruit, but had high tannin contents. And it was necessory to remove astringency for edible fruits.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.144-150
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• 2002

Sweet persimmon were tested in order to identify their use as secondary material which is excellent in function and taste as food. Samples were soaked for 1 and 5 min with NaCl concentration(0, 1 and 3%) at a certain heating temperature(25, 75 and 95$\^{C}$), and then tannin, vitamin C, flavonol, color intensity, sensory test and textural properties were analysed. The results of the analyses were as follows. Tannins were decreased as heating temperature, NaCl concentration and soaking time were increased, especially, that the control was 420 mg% but decreased 228 and 198 mg% at 95$\^{C}$(1 and 3% NaCl concentration) for 5 min. soaked in each. Vitamin C content also decreased more in higher temperature and NaCl concentration than control(122.4 mg%). Color intensity showed higher value in 1. and b than in heating temperature, NaCl concentration and soaked time longer remarkably, but a value decreased. The peel of sweet persimmons was analyzed myricetin(2.0 $\mu$g/g), quercetin(34.5 $\mu$g/g) and kaemperol(1.1$\mu$g/g), but in pre-treatment sample(95$\^{C}$, 1% NaCl concentration and 5 min. soaked) was showed higher myricetin(9.5 $\mu$g/g) and quercetin(5.5 $\mu$g/g). Textural properties were good in pre-treatment sample(95$\^{C}$, 1% NaCl concentration and 5 min. soaked) such as brittleness, cohesiveness, gumminess and chewiness. In sensory analysis, the pre-treatment samples(95$\^{C}$, 1% NaCl concentration and 5 min. soaked and 95$\^{C}$, 3% NaCl concentration and 1 min. soaked) were showed higher point than others.

• Horticultural Science & Technology
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• v.31 no.4
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• pp.407-414
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• 2013

This study was carried out to understand the physiological characteristics of 'Manpungbae' (Pyrus pyrifolia Nakai) pears through the seasonal changes of pericarp structure and anatomical differences between bagging and non-bagging treatment, and also fruit quality and peel coloration characteristics at the harvest time. The pericarp at full bloom was consists of outer epidermis, hypodermis, parenchyma cell, and inner epidermis from the exterior. The cell layers from the outer epidermis to vascular bundle increased rapidly 7-10 layers to 18-26 layers from full bloom (FB) to 77 days after full bloom (DAFB) and did not change significantly until maturity. Thus, the cell division period of 'Manpungbae' pear was until 77 DAFB and during this period, the thickness from hypodermis to vascular bundle increased from $73.1{\mu}m$ to $195{\mu}m$ in this period. Stone cells were formed from seven to 21 DAFB and stone cell clusters were formed around 49 DAFB. The cork cell layer was formed between 49 and 77 DAFB. 'Manpungbae' fruit pericarp was consists of 4.5 layers of the cork cell layers and seven layers of hypodermis which has the tannin at harvest time (161 DAFB). Comparison of the fruit enlargement and fruit structure development by bagging or non-bagging showed that 'Manpungbae' fruits without bagging had more than three cork cell layer than those with bagging at maturity. The size of stone cell clusters were varied in two treatments. Fruit weight was higher in the non-bagging treatment but there was no difference in soluble solid contents (SSC) between two treatments. The weight of the 'Manpunbae' fruit was distributed from 301 g to more 900 g and the average fruit weight was 677.2 g at harvest time, and fruits in the range of 551-800 g accounted for 71.6% of total production. The SSC, acidity and SSC/acidity ratio was $10.2-12.1^{\circ}Brix$, 0.10-1.24% and 9.76-14.31 respectively, and the SSC was higher in bigger fruit which had a very higher positive correlation with a fruit weight. However, the fruit firmness tended to be lower with fruit size which had a very higher negative correlation with the fruit weight and SSC. The cork cell layer numbers between yellowish brown and green pericarp were not different significantly, in 3.8 and 3.5 respectively.