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KCIFresh, naturally dried, and artificially dried persimmon (Diospyros kaki cv. Fuyu) flower buds (PFBs) were extracted with deionized water (1 g/100 mL) at five temperatures (60, 70, 80, 90, and 100oC) for 4 soaking times (30, 60, 120, and 180 s). DPPH ...
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RISS 인기검색어
https://www.riss.kr/link?id=A104513899
- 저자
- 발행기관
- 학술지명
- 권호사항
-
발행연도
2015
-
작성언어
English
- 주제어
-
등재정보
KCI등재,SCIE,SCOPUS
-
자료형태
학술저널
- 발행기관 URL
-
수록면
281-286(6쪽)
-
KCI 피인용횟수
1
- DOI식별코드
- 제공처
-
0
상세조회 -
0
다운로드
부가정보
다국어 초록 (Multilingual Abstract)
Fresh, naturally dried, and artificially dried persimmon (Diospyros kaki cv. Fuyu) flower buds (PFBs) were extracted with deionized water (1 g/100 mL) at five temperatures (60, 70, 80, 90, and 100oC) for 4 soaking times (30, 60, 120, and 180 s). DPPH and ABTS radical scavenging activities were enhanced with increasing extraction time and temperature. Extraction time and temperature in fresh PFB extract led to little differences in total phenolic contents (TPCs). However, naturally and artificially dried PFB extracts significantly changed TPCs. The extracts of artificially dried PEB for 180 s at 100oC contained the highest TPC: 43.07 μg gallic acid equivalents/g. These results suggest that the drying method and soaking condition are important for the application of PFBs to a functional food material.
참고문헌 (Reference)
1 이미라, "단감(Diospyros Kaki L.)껍질 추출물의 신경세포 보호 효과" 한국식품조리과학회 27 (27): 67-73, 2011
2 Steinmetz KA, "Vegetables, fruit, and cancer prevention:A review" 53 : 536-543, 1996
3 Gorinstein S, "Trakhtenberg S. Dietary persimmon improves lipid metabolism in rats fed diets containing cholesterol" 128 : 2023-2027, 2000
4 Gorinstein S, "The influence of persimmon peel and persimmon pulp on the lipid metabolism and antioxidant activity of rats fed cholesterol" 9 : 223-227, 1998
5 Sikic BI, "The effects of ascorbic acid deficiency and repletion on pulmonary, renal, and hepatic drug metabolism in the guinea pig" 179 : 663-671, 1977
6 Rice-Evans CA, "Structure-antioxidant activity relationships of flavonoids and phenolic acids" 20 : 933-956, 1996
7 Nicoletta P, "Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay" 299 : 379-389, 1999
8 Chen XN, "Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan)" 73 : C24-C28, 2008
9 Sakanaka S, "Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinohacha)" 89 : 569-575, 2005
10 Gutfinger T., "Polyphenols in olive oil" 58 : 966-968, 1981
1 이미라, "단감(Diospyros Kaki L.)껍질 추출물의 신경세포 보호 효과" 한국식품조리과학회 27 (27): 67-73, 2011
2 Steinmetz KA, "Vegetables, fruit, and cancer prevention:A review" 53 : 536-543, 1996
3 Gorinstein S, "Trakhtenberg S. Dietary persimmon improves lipid metabolism in rats fed diets containing cholesterol" 128 : 2023-2027, 2000
4 Gorinstein S, "The influence of persimmon peel and persimmon pulp on the lipid metabolism and antioxidant activity of rats fed cholesterol" 9 : 223-227, 1998
5 Sikic BI, "The effects of ascorbic acid deficiency and repletion on pulmonary, renal, and hepatic drug metabolism in the guinea pig" 179 : 663-671, 1977
6 Rice-Evans CA, "Structure-antioxidant activity relationships of flavonoids and phenolic acids" 20 : 933-956, 1996
7 Nicoletta P, "Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay" 299 : 379-389, 1999
8 Chen XN, "Radical scavenging activity and phenolic compounds in persimmon (Diospyros kaki L. cv. Mopan)" 73 : C24-C28, 2008
9 Sakanaka S, "Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinohacha)" 89 : 569-575, 2005
10 Gutfinger T., "Polyphenols in olive oil" 58 : 966-968, 1981
11 Davey MW, "Plant Lascorbic acid: Chemistry, function, metabolism, bioavailability, and effects of processing" 80 : 825-860, 2000
12 Maeda M, "Physiological study of prevention of hangovers by persimmons" 158 : 136-136, 2010
13 AOAC, "Official methods of analysis of AOAC Int"
14 New Food Composition Table Editing Committee, "New Food Composition Table" Hitotsubashi Press Co 90-91, 2009
15 Kameda K, "Inhibitory effects of various flavonoids isolated from leaves of persimmon on angiotensin-converting enzyme activity" 50 : 680-683, 1987
16 Funayama S, "Hypotensive principles of Diospyros kaki leaves" 27 : 2865-2868, 1979
17 Gorinstein S, "Fluorometric analysis of phenolics in persimmon" 58 : 1087-1092, 1994
18 Lee SC, "Effect of far-infrared radiation on the antioxidant activity of rice hulls" 51 : 4400-4403, 2003
19 Bae MS, "Effect of deep sea water on the antioxidant activity and catechin content of green tea" 4 : 1662-1667, 2010
20 Veberic R, "Comparative study of primary and secondary metabolites in 11cultivars of persimmon fruit (Diospyros kaki L.)" 119 : 477-483, 2010
21 Gorinstein S, "Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon" 10 : 367-371, 1999
22 Mst. Sorifa Akter, "Characterization of Insoluble Fibers Prepared from the Peel of Ripe Soft Persimmon (Diospyros kaki L. cv. Daebong)" 한국식품과학회 18 (18): 1545-1547, 2009
23 Dong-Hyun You, "Antioxidative Properties of Different Solvent Extracts from Persimmon(Diospyros kaki cv. Fuyu) Flower-Buds" 한국식품영양과학회 16 (16): 328-332, 2011
24 Jang IC, "Antioxidant and antigenotoxic activities of different parts of persimmon (Diospyros kaki cv. Fuyu) fruit" 4 : 155-160, 2010
25 Re R, "Antioxidant activity applying improved ABTS radical cation decolorization assay" 26 : 1231-1237, 1999
26 Jo KJ, "Anticancer activity of persimmon (Diospyros kaki L.) calyx extracts on human cancer cells" 5 : 2546-2550, 2011
27 Mishkin M, "A dynamic test for kinetic models of chemical changes during processing: Ascorbic acid degradation in dehydrated potatoes" 49 : 1276-1274, 1984
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분석정보
인용정보 인용지수 설명보기
학술지 이력
| 연월일 | 이력구분 | 이력상세 | 등재구분 |
|---|---|---|---|
| 2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
| 2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) |  |
| 2010-11-23 | 학회명변경 | 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology | |
| 2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
| 2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
| 2006-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
| 2004-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
| 2001-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
| 1999-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |  |
학술지 인용정보
| 기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
|---|---|---|---|
| 2016 | 0.75 | 0.17 | 0.56 |
| KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
| 0.49 | 0.43 | 0.364 | 0.06 |
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