• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.531-538
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• 2008

We researched the physical, chemical, functional, textural, and manufacturing characteristics of yellow layer cake which prepared by adding different amounts of persimmon leaf powder (0, 4, 8, 12, 16%). The color of the crumbs inside the cake appeared dark, demonstrating that the L value decreased as the amount of persimmon leaf powder increased. The value of a, which corresponds to the level of redness, increased and the cake appeared dark red as the amount of persimmon leaf powder added increased; whereas, the yellowness of the cake tended to decrease as the value of b, which corresponds to the level of yellowness, gradually. As the amount of persimmon leaf powder added increased, the specific loaf volume of the cake increased, but the amount of baking loss tended to be similar at all. The textural characteristics of hardness and gumminess tended to increase, but cohesion and elasticity were not influenced by the addition of persimmon leaf powder. In the sensory test, color was rated low, but flavor, taste, and texture showed the highest score in 8% as the amount of persimmon leaf powder added increased. The general preference was highest when the persimmon leaf powder was added in the amount of 8%, and it decreased as the amount of persimmon leaf powder added increased.

• Food Science and Preservation
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• v.13 no.3
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• pp.337-343
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• 2006

This study was conducted to develop naengmyon added with persimmon leaf powder. To find out the proper mixing ratio, physicochemical properties were investigated. There was a little difference in water binding capacity between control and naengmyon added with persimmon leaf powder. Amylogram showed that initial pasting temperature and peak point value were increased as increment of adding amount of persimmon leaf powder. After cooking, the weight of a naengmyon was increased but cooking loss and turbidity were decreased with increment of persimmon leaf powder. At a glance of color difference values, there was a distinctive boundary near at 6%. But similar at over 6% as increasing adding amount of persimon leaf powder texture characteristics such as hardness, adhesiveness, cohesiveness, springness and gumminess were declined. From overall experimental result, the proper mixing ratio of persimmon leaf powder for naengmyon was 4%.

• Journal of Nutrition and Health
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• v.32 no.4
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• pp.337-352
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• 1999

The effects of dried leaf powders and ethanol extract of persimmon, green tea and pine needle on lipid metabolism, lipid peroxidation and antioxidative activity were investigated in rats. Forty-nine male Spargue-Dawley rats weighing 107.8$\pm$1.8g were blocked into seven groups according to body weight. Rats were raised for four weeks with diets containing either 5%(w/w) dried leaf powders of one of three different Korea traditional teas, persimmon(Diospyros kaki Thunb), green tea(Camellia Sinensis O.Ktzc)or pine needle(pinus Koreansis Sieb. Et Zucc), or ethanol from equal amounts of each dried tea powder. Food intake, weight gain, food efficiency ratio, and weights of liver, kidney and epididymal fat were significantly higher in the green-tea-powder group, and significantly lower in the pine-needle-powder and pine-needle-extract groups. Persimmon-leaf powder was found to decrease plasma total lipid, triglyceride and cholesterol concentration by increasing fecal total lipid triglyceride and cholesterol excretions. Liver cholesterol concentration was significantly lower in the green-tea and pine-needle-extract groups. Red-blood-cell superoxide dismutase(SOD) and glutathione peroxidase(GSH-px) activities were significantly increased in rats fed green-tea extract. Liver SOD activity was increased in rats fed pine-needle powder or extract, and liver GSH-px activity was increased in rats fed greentea powder. Plasma and liver thiobarbituric acid reactive substance(TBARS) concentration were both decreased in rats fed dried leaf posers or extracts of persimmon or green tea. It is believed that high vitamin E levels in persimmon leaf, and high flavonoid, beta-carotene and vitamin C levels in green tea effectively inhibited lipid peroxidation. In conclusion, persimmon and green tea leaves were effective in lowering lipid levels and inhibiting lipid peroxidation in animal tissue, while pine needles were effective and lowering body weight gain. From these results, persimmon and green tea leaves can be recommended in the treatment and prevention of chronic discorders such as cardiovascular disease, cancer and aging. As ethanol extracts from these teas were also effecitive in lowering tissue lipid levels and inhibiting lipid peroxidation, we recommend the use of discarded tea grounds for this.

• Journal of Nutrition and Health
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• v.34 no.3
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• pp.285-298
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• 2001

The effects of dried leaf powders and water and ethanol extracts of persimmon and green tea on lipid metabolism, lipid peroxidation and antioxidative enzyme activity were investigated in 12-month-old rats. Forty-nine male Sprague-Dawley rats weighing 520$\pm$19g were blocked into seven groups according to body weight. Rats were raised for four weeks with control(no tea leaf powder or extracts) and experimental diets containing either 5%(w/w) dried leaf powders of persimmon(Diospyros kaki Thunb) or green tea(Camellia sinensis O. Ktze), or water or ethanol extract from equal amounts of each dried tea powder. Food intakes of all tea diet groups were higher than that of control. Weight gains and food efficiency ratios of all tea diet groups were not significantly different from those of control. All tea diets decreased plasma triglyceride level, especially, green tea powder and persimmon ethanol diets were more effective than other diet. All the tea diet groups showed decrease in liver triglyceride level, and persimmon powder and ethanol extract increased fecal triglyceride excretion. Plasma cholesterol levels of all the tea diet groups were not significantly different from the control, but control. Fecal cholesterliver cholesterol concegroups were significantlntrations of all tea y lower than that of ol excretions of persimmon powder, green tea ethanol extract, persommon ethanol extract and green tea ethanol extract groups were significantly higher than that of control. Plasma and liver thiobarbituric acid reactive substance(TBARS) concentrations of all the tea diet groups were lower than that of control. Especially, plasma TBARS concentrations of green tea powder and persimmon ethanol extract groups were sinificantly low. Red blood cell(RBC) superoxide dismutase(SOD) activities of persimmon ethanol extract and green tea water extract groups were increased, and RBC catalase activities of all experimental groups were not significantly different. RBC glutathione peroxidase(GSH-px) activities of persimmon ethanol extract, persimmon water extract and green tea powder groups were increased. Liver SOD activities of all the tea diet groups except green tea ethanol extract group were higher than that of control. Liver catalase activities of all experimental groups were not significantly different, and liver GSH-px activity of green tea powder group was significantly higher than that of control. In conclusion, dried leaf powders, and water and ethanol extracts of persimmon and green tea were effective in lowering lipid level, inhibiting lipid peroxidation and increasing antioxdative enzyme activities in 12-month-old rat. Green tea leaf powder with high contents of flavonoids and water soluble dietar fiber was most effective in lowering plasma triglyceride, cholesterol and TBARS level. (Korean J Nutrition 34(3) : 285~298, 2001)

• Journal of Nutrition and Health
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• v.34 no.5
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• pp.499-512
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• 2001

This study was performed to investigate effects of dried leaf powders, water, 75% and 95% ethanol extracts of persimmon leaf and green tea on lipid metabolism, lipid peroxidation and antioxidative enzyme activity in 12-month-old rats. Fifty-four male Sprague-Dawley rats weighing 542$\pm$4.5g were blocked into groups according to their body weight and were raised for four weeks with the diets containing 5%(w/w) dried leaf powders of persimmon(Diospyros kaki Thunb) and green tea(Camellia Sinensis O. Ktze), water or 75% and 95% ethanol extracts from same amount of each dried tea powder. Food intake was not significantly different among all groups, but weight gain of green tea powder group was significantly lower than that of control group. Plasma and liver lipid levels of all the tea diet groups were lower than those of control group. Especially, 75% ethanol extract of persimmon leaf decreased total lipid and triglyceride concentrations in plasma and 95% ethanol extract of persimmon leaf decreased liver total lipid level. However, there was no difference between 75% ethanol extracts groups and 95% ethanol extracts groups in lipid metabolism. Superoxide dismutase(SOD) and catalase activities in erythrocyte were remarkably increased by all the green tea diets. SOD, catalase and glutathione peroxidase activities in liver were increased by the feeding of ethanol extracts from green tea and persimmon leaf powder. Liver xanthine oxidase activity was not different among all groups. Plasma Thiobarbirutic acid reactive substance(TBARS) concentrations of all the green tea diet groups were significantly low. It was thought that high flavonoids in green tea inhibited plasma lipid peroxidation by promoting SOD, catalase activities in erythrocyte. 95% ethanol extract of persimmon leaf also inhibited plasma lipid peroxidation by high vitamin E and beta-carotene. Persimmon leaf powder decreased liver TBARS concentration by vitamin E, betacarotene and vitamin C and by increasing activities of antioxidative enzymes with flavonoids. In conclusion, dried leaf powders, water, 75% and 95% ethanol extracts of persimmon leaf and green tea were effective in lowering lipid levels and inhibiting lipid peroxidation in 12-month-old rats. Above all, ethanol extracts of persimmon leaf decreased plasma and liver lipid levels and persimmon leaf powder effectively inhibited liver lipid peroxidation. Extracts of green tea leaf inhibited plasma lipid peroxidation. In lowering lipid levels and inhibiting lipid peroxidation, ethanol extracts were more effective than water extracts, but there was no difference between 75% ethanol extracts and 95% ethanol extracts in lipid metabolism. (Korean J Nutrition 34(5) : 499~512, 2001)

• Food Science of Animal Resources
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• v.23 no.1
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• pp.1-8
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• 2003

The purpose of this study was to investigate the effects of the sausage containing mulberry leaf(0.04%, 0.08%) and persimmon leaf powder(0.04%, 0.08%) on lipid oxidation(Thiobarbituric Acid Reactive Substances, TBARS), nitrite, volatile basic nitrogen(VBN) and fatty acid composition. The TBARS values of sausage containing mulberry leaf and persimmon leaf powder were not significantly different(p > 0.05) as compared to control during 45 days of storage, but TBARS values of sausage containing 0.04% mulberry leaf and persimmon leaf powder were significantly lower than those of control at 60 days of storage. The nitrite scavenging ability of sausage containing mulberry leaf and persimmon leaf powder was higher than that of control. The VBN content of all treatments significantly increased(p < 0.05) during the storage periods. In fatty acid compositions, the percentages of PUFA/SFA of sausage containing mulberry leaf and persimmon leaf powder were significantly higher as compared to control. In conclusion, sausage containing mulberry leaf and persimmon leaf powder was a more effective natural resource on the basis of the lipid oxidation and nitrite scavenging ability of sausage.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.330-336
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• 2002

The purpose of this study was to investigate the effects of mulberry and persimmon leaf powder with various contents(0.04%, 0.08%) on physico-chemical and sensory properties of emulsified-sausages. There were no differences(P>0.05) in moisture and crude ash contents(%), but crude fat contents(%) of the sausages containing 0.8% persimmon leaf powder showed the highest, compared to other treatments. pH values of all treatments decreased during storage period. Sausages containing mulberry and persimmon leaf powder had more bright and yellow, but less red color than the control. Hardness values of the sausages containing 0.04% mulberry and persimmon leaf powder were higher than those of a control and other treatments. The addition of mulberry leaf powder had better flavor and overall palatability of sausages than persimmon leaf powder. However, no differences in color, flavor, tenderness and overall palatability were observed on 60 days of storage. These results indicated that the addition of mulberry and persimmon leaf powder for the manufactured of emulsified-sausages partially affected physico-chemical and sensory properties. Further research will be performed why the addition of these powders affect the product quality.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.196-199
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• 2005

Antimicrobial activity of persimmon leaf tea methanol extracts on Klebsiella pneumoniae and Staphylococcus aureus was examined through paper disk diffusion bioassay. K. pneumoniae and S. aureus showed 87.64 and 99.35% growth inhibitions by addition of steamed tea methanol extracts (10 mg/ml), respectively. The number of microorganisms in rice cakes was significantly reduced when leaf tea powder was added during production of rice cakes. Addition of 1% steamed leaf teas to rice cakes decreased the number of microorganisms by over 50%, and over 70% reduction was observed when final 2% (dried weight w/w) steamed leaf tea was added, whereas no significant effect was observed over 2%. These results indicate that different microorganisms were detected from persimmon leaf and rice cake, and persimmon leaf can inhibit normal microbial growth in rice cake.

• Plant Disease and Agriculture
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• v.1 no.2
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• pp.18-21
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• 1995

Mycosphaerella nawae, the causal organism, of spotted leaf casing disease of persimmon, was isolated from infected leaves showing typical symptom. The cultural characteristics of the fungus were compared on artificial media. Among 24 different combinations of culture media and supplements, oatmeal agar+persimmon leaf extract (PLE) and PAD+ PLE+streptomycin showed the highest rate of isolating as 57.1%. The best medium for mycelial growth of the fungus was PDA+persimmon leaf powder (PLP). The colony diameter was reached 47mm for 30 days at 2$0^{\circ}C$. PDA+PLE also supported good mcyelial growth showing 46mm of diameter in same condition. The optimum growth temperature of this fungus in PDA was recognized fairly low. The mycelial growth was higher at 2$0^{\circ}C$ than 15$^{\circ}C$. The variation of pH between pH 4 to pH 8 did not affect to the mycelial growth of the pathogen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.