Analysis on Consumer`s Buying Behavior of Prunus Mume using Logistic and Probit Models

( Jong Hi Baek ),( Soon Seok Lee ),( Jeong Im Choi ) 한국축산경영학회,농업정책학회(구 한국축산경영학회) 2013 농업경영정책연구 Vol.40 No.2

In this paper, we analyze consumer`s buying behavior of Prunus mume and processed Prunus mume products. According to an increase of cultivation areas and productivity of Prunus mume, the yield has increased quickly. For income stabilization of Prunus mume farms, it is necessary to prepare a plan for increasing the consuming of Prunus mume. Therefore, we need to analyze the consumers` buying behaviors of Prunus mume and processed Prunus mume products. As a result of the analysis, age, the attitude of health, and income of consumers affected the purchase of Prunus mume and processed Prunus mume products.

오매의 에틸아세테이트 추출물이 Staphylococcus aureus의 증식에 미치는 영향

양미옥,백지현 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.3

The dried Prunus mume, an alkaline food abundant in organic acids (citric acid, malic acid and tartaric acid), has been largely used in both folklore remedies and Chinese herbal medicine for a long time. This study was performed to investigate the antimicrobial activity of the dried Prunus mume. The fractionation of the methanol extracts from Prunus mume was conducted using petroleum ether, chloroform, ethyl acetate and butanol, respectively. The antimicrobial activity of the Prunus mume extracts was then determined against food-borne pathogens using a paper disc method. The ethyl acetate extract showed the strongest antimicrobial activity against the eight food-born pathogens used in this present study. Diaion HP 20 column chromatography was performed to remove some sugars that might inhibit the antimicrobial activity of Prunus mume. The strongest antimicrobial activity of ethyl acetate fraction of Prunus mume was shown against Staphylococcus aureus. The growth inhibition curve was determined using ethyl acetate extracts of Prunus mume against Staphylococcus aureus, which showed the growth inhibition up to 72 hours at 1,000 ppm concentration.

당귀 추출액과 매실 염절임액을 첨가한 불고기 소스의 품질 특성

이세희(Se Hee Lee),박미란(Mi Lan Park),이상화(Sang Hwa Lee),김현룡(Hyen Ryong Kim),최수근(Soo Keum Choi),최석현(Suk Hyun Choi) 한국조리학회 2010 한국조리학회지 Vol.16 No.5

This study was conducted to examine the physicochemical and sensory characteristics of Bulgogi seasoning sauce added with Angelica gigas Nakai extract and salted liquid of Prunus mume. Increasing the amount of salted liquid of Prunus mume in the Bulgogi sauce added with Angelica gigas Nakai extract made its pH and brix decreased. And the lightness(L) value of the samples ranged from 22.50 to 23.43, and the redness(a) and yellowness(b) increased. For the textural characteristics of Bulgogi meat, the addition of salted liquid of Prunus mume decreased its hardness. In the sensory evaluation, Bulgogi added with 10% of salted liquid of Prunus mume made excellent scores in texture, taste and overall preference. Therefore, this results suggest that 10% of salted liquid of Prunus mume and Angelica gigas Nakai extract should be applied to Bulgogi sauce in order to satisfy its preference and functionality. For the changes of total viable cells of Bulgogi seasoning sauce by the storage period, increased amount of salted liquid of Prunus mume showed their number lower than that of the control.

노근, 함초, 매실 추출물의 항산화 활성 및 멜라닌 억제효능

송태임 ( Tae Im Song ),장현정 ( Hyeon Jeong Chang ),임채영 ( Chae Young Lim ),이숙영 ( Sook Young Lee ),이기영 ( And Ki Young Lee ) 대한미용학회(구 대한미용과학회) 2018 대한미용학회지 Vol.14 No.1

The purpose of the study is to investigate the anti-oxidant and anti-melanogenesis activities of Phragmites rhizoma, Salicornia herbacea and Prunus mume extracts to assess their potential utility as functional cosmetics materials. In the SOD-like activity assay, the ethyl acetate fraction of P. rhizoma exhibited the highest activity of all fractions tested. When DPPH radical scavenging activities of the three extracts were tested, the most remarkable activity was observed at all concentrations of the extracts of P. mume. At the concentration of 500㎍/mL, the ethyl acetate fractions of P. rhizoma (89.5%) and P. mume (88.9%) showed the highest scavenging activity. In the case of S. herbacea, the butanol and ethylacetate fractions were more than 40% higher than other solvent extracts. Tyrosinase inhibitory activities of P. rhizoma, S. herbacea and P. mume were 31.8%, 23.3% and 28.8%, respectively. As a result of comparing the three extracts, there was no significant difference among the extracts and showed similar inhibitory activity. The content of melanin was found to be 79.89% for P. mume, 72.90% for S. herbacea and 67.70% for P. rhizoma. The melanin inhibitory effect was lower than that of the positive control arbutin (59.89%), but it was found that the P. rhizoma extract inhibited melanin production most effectively in cells. As a result of this study, P. rhizoma, S. herbacea and P. mume extracts are suggested to be valuable materials for use in functional cosmetics.

금매와 매화 잎 추출물의 프리라디칼 억제 활성 및 항암 효과

노규아(Kyu-A Rho),김경지(Gyeong-Ji Kim),지현아(Hyun-A Ji),임한솔(Han-Sol Lim),정강현(Kang-Hyun Chung),이권재(Kwon-Jai Lee),송병춘(Byeong Chun Song),안정희(Jeung Hee An) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.8

본 연구는 금매와 매화 잎의 열수, 냉수, 아세톤, 에탄올, 에틸아세테이트, 클로르포름, 헥산 추출물의 총 폴리페놀, 플라보노이드, 탄닌 함량을 측정하고 DPPH와 ABTS 라디칼소거활성, 환원력을 측정하였으며 세포보호 효과 및 항암활성을 분석하였다. 총 폴리페놀 함량은 금매와 매화 잎의 에탄올추출물에서 각각 336.41과 523 mg GAE/100 g의 가장 높은 함량을 보였다. 총 플라보노이드와 탄닌 함량은 금매보다 매화 잎이 전체적으로 높은 함량을 나타냈다. DPPH 라디칼과 ABTS 소거능에서는 금매의 농도가 증가함에 따라 활성이 증가하였다. 매화 잎 에탄올추출물은 200 μg/mL 농도에서 DPPH 라디칼 소거능이 65.48%로 가장 높았고 ABTS라디칼 소거능에서는 매화 잎의 전 추출물에서 높은 활성을 보여주었다. 환원력에서는 금매와 매화 잎의 농도가 증가함에 따라 활성이 증가하였다. H₂O₂에 의해 유도된 산화적 손상에 대한 세포의 보호 효과에서 금매는 보호 효과가 나타나지 않았으나 매화 잎의 전 추출물에서 보호 효과를 보였다. 금매와 매화 잎은 에틸아세테이트, 클로르포름, 헥산, 에탄올 추출물에서 A549, HeLa, U87 세포의 높은 종양 억제능을 보였으나 에틸아세테이트, 클로르포름, 헥산 추출물은 간 정상세포(BNLCL2)에서 세포 독성을 보였으나 에탄올추출물만 간 정상세포에서 안정한 세포 생존율을 보였다. 본 연구의 결과, 금매와 매화 잎의 추출물에서 높은 항산화력은 폴리페놀 함량이 밀접하게 관여한 것으로 보인다. 본 연구에서는 금매와 매화 잎의 추출물은 항산화와 항암 기능성식품 소재로서의 개발 가능성이 있다고 보인다. This study investigated the free radical-scavenging and antitumor activities of hot water, water, acetone, ethanol, ethyl acetate, chloroform, and hexane extracts of fruits and leaves from Prunus mume. The various extracts were evaluated for their total polyphenol, flavonoid, and tannin contents, scavenging activities by DPPH and ABTS analyses, reducing power, protective effects against oxidative stress in L-132 cells, and antitumor activities against A549, HeLa, and U87 cancer cells. Ethanol extracts of fruits and leaves showed the highest total polyphenol content (336.41 and 523 mg GAE/100 g, respectively). DPPH and ABTS radical-scavenging activities increased according to concentration of fruit. DPPH radical-scavenging activity of ethanol extracts from leaves was 65.48% at 200 μg/mL. All extract fractions of leaves showed high ABTS radical-scavenging activities. The reducing power activities increased according to increasing concentration of fruits and leaves. All extracts of leaves performed better than extracts of fruits in terms of protective effects against oxidative stress in L-132 cells. Ethyl acetate, chloroform, hexane, ethanol extracts of fruits and leaves showed anticancer activities against A549, HeLa, and U87 cancer cells. However, ethanol extracts of fruits and leaves showed no toxicity in normal cells (BNLCL2). This study suggests that antioxidant activities of fruits and leaves from P. mume depend on polyphenol contents. Thus, fruits and leaves from P. mume can be useful as natural antioxidant compounds.

매실 순차분획물의 용매별 항산화 활성 및 α-glucosidase 억제 효과

김정호(Jeong-Ho Kim),조현동(Hyun-Dong Cho),원영선(Yeong-Seon Won),박울림(Wool-Lim Park),민혜지(Hye-Ji Min),한심희(Sim-Hee Han),문광덕(Kwang-Deog Moon),서권일(Kwon-Il Seo) 한국생명과학회 2019 생명과학회지 Vol.29 No.10

매실은 주로 동아시아에서 재배되는 매실나무의 과실로서 예로부터 한약재나 장아찌 및 청 등으로 가공하여 섭취해왔다. 그러나 매실을 이용한 기존 연구는 대부분 추출물 상태에서 진행하였기에 보다 광범위한 식품학적 이용을 위하여 세부적인 추가 연구가 필요한 실정이다. 본 연구는 이러한 매실을 이용하여 hexane, methanol, ethyl acetate, butanol 및 aqueous 분획물을 제조하고 각각의 생리활성을 평가하였다. 매실 분획물의 항산화 활성은 DPPH 라디칼 소거활성, ABTS 라디칼 소거활성, 환원력 및 H₂O₂ 소거활성을 통하여 확인하였고, 그 중 ethyl acetate 분획물(PMEF)은 양성 대조구와 유사하거나 다소 낮게 나타나 가장 뛰어난 항산화 활성을 보였다. 당 분해효소인 α-glucosidase 활성 억제 활성은 PMEF 및 methanol 분획물의 활성이 양성 대조구인 acarbose와 근접한 활성을 나타냈다. 매실 분획물의 총 폴리페놀 함량은 ethyl acetate 및 methanol 분획물이 각각 88.28 mg/g 및 70.38mg/g으로 나타났으며, 총 플라보노이드 함량은 31.37 mg/g 및 31.51 mg/g으로 나타났다. 결과적으로 매실 분획물은 항산화 및 당 분해효소 활성 억제 효과가 있는 것으로 나타나 본 연구를 통해 얻은 결과는 매실의 기능성 식품 소재화 및 천연 항산화제 개발에 대한 기초 자료로서 활용될 수 있을 것으로 생각된다. Prunus mume, known as maesil in Korea, has been widely cultivated in East Asia and used as medication and food. However, because most of the previous studies concerning P. mume had been investigated its under extract state, detailed studies are still required for its extensive utilization. In this study, we evaluated the antioxidant and α-glucosidase inhibitory activities of solvent fractions of P. mume ethanol extracts. The ethyl acetate fraction showed higher DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power, and hydrogen peroxide scavenging activity than other fractions. The DPPH radical scavenging activities of ethyl acetate fraction was 67.79%; ABTS radical scavenging activity was 60.03%; reducing power (OD670) was 1.26; and hydrogen peroxide scavenging activity was 93.18% at 500 μg/ml. Also, the ethyl acetate and methanol fraction showed effective levels of α-glucosidase inhibition activity (69.25% and 72.29% at 500 μg/ml). Total polyphenol contents and total flavonoid contents of the ethyl acetate fraction were 88.28 mg/g (gallic acid equivalent) and 70.38 mg/g (quercetin equivalent), respectively. These results suggest that the physiological activities of the ethyl acetate fraction are associated with its polyphenol and flavonoid contents. Therefore, this study can be used as basic data for developing natural antioxidants and potential functional material using P. mume.

Antioxidant activity of <i>Prunus mume</i> extract in cooked chicken breast meat

Jo, Seong-Chun,Nam, Ki-Chang,Min, Byoung-Rok,Ahn, Dong-Uk,Cho, Sung-Hwan,Park, Woo-Po,Lee, Seung-Cheol Blackwell Publishing Ltd 2006 International journal of food science & technology Vol.41 No.suppl1

<P>Summary</P><P>The antioxidant properties of methanolic extracts from the fruit of <I>Prunus mume</I> were determined in chicken breast meat systems. When <I>P. mume</I> extract (PM) was added to chicken breast meat, 2-thiobarbituric acid-reactive substances (TBARS) value at day 3 was decreased by about 45% of the control. PM did not affect colour of chicken meat compared with the control. The amounts of volatile aldehydes and hydrocarbons were significantly decreased by the addition of PM. Especially, hexanal was the most predominant volatile compound in the control taking up almost more than 50% of the total volatiles and PM reduced the amount into 26% of the control meat at 3 days.</P>

매실(Prunus mume) 착즙액을 첨가한 생국수의 품질 특성

이현애,남은숙,박신인 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cookimg properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume were was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brighteness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

연구논문 : 매실농축액을 첨가한 설기떡의 품질특성

김재환 ( Jae Hwan Kim ),정순영 ( Soon Young Jeong ),임정희 ( Jeom Hee Lim ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6

The purpose of this study was to determine the most desirable mixture ratio of Maesil (Prunus Mume) concentrate to rice flour for the preparation of Sulgidduk. The five different levels of Maesil (Prunus Mume) concentrate were 0%, 4%, 8%, 12%, and 16% and were stored over 3 days. The results of this study were as follows. First, the water activity of Sulgidduk was significantly increased upon addition of Maesil(Prunus Mume) concentrate to rice flour. However, in terms of mechanical texture characteristics, the hardness of Sulgidduk was decreased, Maesil(Prunus Mume) concentrate was added to Sulgidduk. The control was 764.58±5.3g/cm2. Each amounts of added Maesil(Prunus Mume) concentrate to rice flour (4%, 8%, 12%, and 16%) resulted in hardness levels of 633.44±13.0g/cm2, 617.64±16.2g/cm2, 585.31±27.5g/cm2, and 350.98±10.2g/cm2, respectively. In addition, both gumminess and cohesiveness of Sulgidduk increased with increasing amounts of added Maesil (Prunus Mume) concentrate to rice flour. Regarding the color value of Sulgidduk, with added Maesil(Prunus Mume) concentrate the L-value decreased, while both a-and b-value increased. In the sensory evaluation, surface color, taste, and flavor were improved with increasing amounts of Maesil(Prunus Mume) concentrate, whereas texture decreased. Based on sensory evaluation, Maesil (Prunus Mume) concentrate resulted in intensified color, taste, and flavor of Sulgidduk. Consequently, 4% to 8% Maesil (Prunus Mume) concentrate to rice flour was determined to the best formula for improving Sulgidduk in terms of sensory qualities such as moistness, color, taste, flavor and so on.

매실 추출물을 함유한 음료가 식중독 유발균의 성장에 미치는 영향

배지현,김기진 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.2

Prunus mume has been used for the folk medicine by many old civilizations to treat food-borne diseases or enteric disorders. The purpose of this study was to investigate the antimicrobial activity of beverages containing Prunus mume extracts against Staphylococcus aureus, Shigella dysenteriae, Shigella flexneri, Shigella sonnei, Escherichia coli and Pseudomonas aeruginosa. Seven different types of Prunus mume extracts containing beverages have been prepared for the test in which minimum inhibitory concentration for each microorganism has been determined by serial dilution method using either TSA or TSB medium. Pseudomonas aeruginosa showed least resistance and 0.3g/㎖ concentrations of 5% Prunus mume extracts containing beverage had antimicrobial property against the organism. Beverages containing more than 15% of Prunus mume extracts showed antimicrobial activity against all tested microorganisms at the MIC value of less than 0.25g/㎖. The effect of Prunus mume on the growth of food-borne pathogens has been also studied using a spectrophotometer. In the growth assay, each of the Prunus mume extracts containing beverage was added to the medium at the concentration of 25% (v/v). Beverage containing 20% Prunus mume extracts showed inhibitory effect on the growth of all tested microorganisms.