• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1599-1606
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• 2015

The purpose of this study was to assess the quality characteristics of Moju made with Hovenia dulcis Thunb. and its physiological effects on ICR mice. According to the sensory score, we selected Moju made with 1% Hovenia dulcis Thunb. among Moju made with 0, 0.5, 1, 5, and 10% Hovenia dulcis Thunb. Compared to Moju made without Hovenia dulcis Thunb., Moju made with 1% Hovenia dulcis Thunb. had higher proportions of moisture (86.77 g/100 g) and carbohydrates (11.86 g/100 g). The mean values of the physicochemical analyses were as follows: pH 4.91, acidity 0.28, $^{\circ}Brix$ 12.63, reducing sugar 68.97, alcohol content 0.1, alcohol density 0.998. Moju made with 1% Hovenia dulcis Thunb. did not have effects on DPPH radical scavenging activity; however, superoxide dismutase activity was significantly higher than that of Moju made without Hovenia dulcis Thunb. For assessing physiological activities, 4-week-old male ICR mice were divided into six groups (n=10): normal control group (NC), ethanol-administered group (EC), EC plus low-dose Moju made with 0% Hovenia dulcis Thunb. (MCL), EC plus high-dose Moju made with 0% Hovenia dulcis Thunb. (MCH), EC plus low-dose Moju made with 1% Hovenia dulcis Thunb. (MDL), and EC plus high-dose Moju made with 1% Hovenia dulcis Thunb. (MDH). Serum triglyceride (TG) level was reduced by 11.17% and 19.61% in the MDL and MDH groups, respectively, compared to the EC group. Serum total-cholesterol levels of MDL and MDH groups were significantly lower as compared to the EC group. Serum high-density lipoprotein-cholesterol levels of the MDL and MDH groups were significantly higher than those of the EC group. Liver TG levels were significantly reduced in the MCL and MDL groups. From these results, Moju made with Hovenia dulcis Thunb. demonstrated antioxidant activity and reduction of hyperlipidemia markers. Therefore, Moju made with Hovenia dulcis Thunb. can serve as a non-alcoholic beverage and functional food source.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.520-525
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• 2011

This experiment was conducted to evaluate the quality characteristics of soybean Dasik containing different amounts of Hovenia dulcis Thunb. extract, and the results were as follows. In general components, the contents of moisture and crude protein increased with an increased amount of Hovenia dulcis Thunb. extract, whereas the crude fat content showed a tendency to decrease. The ash content was, however, not significantly different. In chromacity, the value of L, lightness, constantly decreased with an increase in the amount of added extract, whereas the a and b values increased. The hardness and gumminess decreased with an increase in the amount of extract added, whereas the springiness, cohesiveness, and chewiness increased. In sensory evaluation, the Dasik added with 20% of Hovenia dulcis Thunb. extract showed the highest score, and was evaluated as the best formulation for overall acceptability.

• YAKHAK HOEJI
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• v.48 no.3
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• pp.213-217
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• 2004

For the determination of glutathione S-transferase activity, a new method was established by using HPLC system. Moreover, amount of enzyme for a optimum reaction was determined by a comparative study with a variety concentration of enzyme. Using a established method, activity of glutathione S-transferase that is alcohol metabolizing enzyme was investigated on the fruit of Hovenia dulcis Thunb. As the result of experiment, EtOH and $H_2O$ extracts of the fruit of Hovenia dulcis Thunb showed visible a synergistic effect of glutathione S-transferase activity. On a continuous experiment, EtOH and $H_2O$ extracts of the fruit of Hovenia dulcis Thunb showed alcohol decomposition activity on the in vivo test using rat. These results suggest that the fruit of Hovenia dulcis Thunb may be useful in the prevention of hangover.

• The Korea Journal of Herbology
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• v.21 no.3
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• pp.7-19
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• 2006

Objectives : Propolis and Hovenia dulcis Thunb. has been used as treatment of diseases in the Korean medicine. In this study, we investigated that the hepatoprotective effects of Propolis oral administration according to mixture with Hovenia dulcis Thunb. on ${\gamma}-GTP$, GOT, GPT, Total bilirubin, LDH, ALP, Total cholesterol, Triglyceride, SOD, activity of catalase and Glutathione Peroxidase in galactosamine (GalN)-induced liver in rats. Methods : The animals were divided into 5 groups. Control, the liver injury-induced and not treated group. Pro1, liver injury and administrated propolis. Pro2, liver injury and administrated propolis capsule. Pro3, liver injury and administrated mixture of propolis capsule with Hovenia dulcis Thunb. Pro4, liver injury and administrated mixture of Propolis capsule with Hovenia dulcis Thunb. and Artemisia capillaris Thunb.. Animals were treated by Oral administration of Propolis, Hovenia dulcis Thunb., and Artemisia capillaris Thunb. mixture ltime 2 days for 14 days. Results : The Pro1 group was significantly increased on ${\gamma}-GTP$ and activity of Glutathione peroxidase but decreased on GOT in serum as compared with the control group. The Pro2 group was significantly increased on WBC, RBC, Hct, HGB in serum and activity of CuZnSOD as compared with the control group. The Pro 3 group was decreased on Total bilirubin, increased on LDH, WBC, RBC, Hct and HGB in serum as compared with the control group. The Pro 4 group was decreased on GOT in serum as compared with the control group. Conclusion : By evaluating the liver function and lipid metabolism, Pro3 had a hepatoprotective effect on the prevention of hepatotoxity.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.65-70
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• 2005

This study was conducted in order to promote the utilization of Hovenia dulcis Thunb as food. The physicochemical properties and sensory characteristics of the extracts from the leaf, fruit, stalk and stem were examined. The extract of stem was the brightest in L value (p<0.05), but the lowest in b value (p<0.01). By the sensory evaluation, the external appearance was the best in the extract of stem. The extract of leaf was the darkest in color and that of stem the lightest. The bitter and astringent taste was stronger from the leaf compared with other parts. The extract of fruits stalk of Korean Hovenia dulcis was preferred in most of attributes. The total sugar content was the highest from the fruits stalk. Among free amino acids, aspartic acid, glutamic acid and alanine were rich in order. Potassium contents were the highest among minerals from the fruits stalk, leaf and stem. Ca and Mg followed the next. The results were the same both in Korean and in Chinese tree. Among organic acids, malic acid was the most in the fruits stalk, leaf and stem. It was followed by citric acid. In the test of free sugar, glucose was the most and followed by sucrose and fructose in the fruits stalk. Fructose was contained the most in leaf and stem.

• Korean Journal of Oriental Medicine
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• v.12 no.1
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• pp.103-109
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• 2006

We investigated liver protection effect of the Hovenia dulcis Thunb extraction which has treated with carbon tetrachloride ($CCl_4$, 1.0 ML/kg) in SD male rat (20 weeks). We observed the amount of leukocyte, erythrocyte, hemoblobin and hematocrit are increased and the number of plaque is decreased for treatment of $CCl_4$, However, after treatment of Hovenia dulcis Thunb extraction (15 mL/kg), we have same result that of control group which has treated with $CCl_4$ The blood biological data showed that the value of AST (Aspartate aminotransferase), ALT(Alanine aminotransferase) and LDH (Lactate dehydronase) are increased significantly for the negative control group compared to that of control group. For experimental group, respectively, In addition, it was confirmed that the recovery effect of a mysterious death of an interstitial cell of the experimental group is to be compared to that of the negative control group for a sample of pathological tissue.

• Korean Journal of Plant Resources
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• v.23 no.3
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• pp.207-213
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• 2010

Hovenia dulcis Thunb fruits were successively extracted with hot water, water, methanol, ethyl acetate, and chloroform. The crude extracts were investigated for potential antioxidant by measuring scavenging against DPPH free radicals, reducing power, superoxide radicals, and protection of protein damage and cultured cells from a lethal dose of hydrogen peroxide ($H_2O_2$). In all chemical assays used, the hot water extract of H. dulcis fruits, which contained $61.14{\pm}2.57$ (Tannic acid mg/g extract, n=3) of total phenolic compounds contents exhibited highest activity in in vitro models of DPPH free radical scavenging activity, reducing power assay, superoxide radical scavenging activity and protection of protein damage. In addition, the hot water extract protected cultured RAW 264.7 macrophages from a lethal dose of $H_2O_2$ and reduced reactive oxygen species level in RAW 264.7 cells.

• Journal of Korean Society of Forest Science
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• v.112 no.2
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• pp.136-144
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• 2023

This study aimed to determine the optimal fertilization level for the production of Hovenia dulcis Thunb. seedlings. The height, root collar diameter, biomass, seedling quality index, and chlorophyll content of Hovenia dulcis container seedlings (1-0) according to six fertilization treatments (control, 0.5, 1.0, 1.5, 2.0, 2.5 g·L^-1) were investigated. The height, root collar diameter, and biomass of Hovenia dulcis container seedlings increased with increasing fertilization, but there were no significant differences among the ≥1.5 g·L^-1 treatments, and the 2.5 g·L^-1 fertilization treatment was associated with significantly lower height growth. The seedling-quality index showed a high but non-significant difference in the ≥1.5 g·L^-1 treatment range, and the chlorophyll content was highest in the 1.5 g·L^-1 treatment group. Considering the environmental and cost aspects of fertilization, the appropriate level of fertilization required for superior container seedling production of Hovenia dulcis was 1.5 g·L^-1, and a minimum fertilization treatment of ≥0.5 g·L^-1 should be applied to meet the minimum seedling specifications. These results are expected to be used as basic data for establishing an efficient seedling-production system and stable supply of Hovenia dulcis, which is used as a medicinal and honey plant.

• Food Science and Preservation
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• v.7 no.1
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• pp.117-123
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• 2000

In order to promote the utilization of Hovenia dulcis leaf as food, leaf tea was nanufactured and its physicochemical properties were examined. Aong proximate composiotns of Hovenia dulcis leaf tea were found in both fermented tea and roasted tea the higher contents of total sugar and crude protein. In minerals component of fermented tea and roasted tea, potassium (K) was the most high amounts of 11,560.6 ppm and 11,084.6 ppm, respectively. The highest contents of free sugar in both teas were mainly consisted of sucrose, the amounts of sucrose showed 1.47% and 1.94% . In case of organic acids, oxalic acid and citric acid were revealed 631.26mg% and 660.05mg%, respectively. The highest contents of total amino acid in fermented tea and roasted tea were 812.01mg% and 709.72mg% of glutamic acid. the fatty acids of fermented tea and roasted tea were mainly composed of 40.18% of linolenic acid and 26.92% of palmitic acid, respectively. The major volatile compounds of fermented tea and roasted tea were composed of 3, 7, 11, 15-tertramethyl-2-hexadecen-1-ol and methyl palmitate and the amounts of those showed 290.1ppm and 472.97 ppm, respectively. The tannins of fermented tea and roasted tea were 1.02% and 1.26% , as the extraction steps increased the tannin contents decreased. In Hunter's color values of tea extract L and b values decreased , while a value of those increased as the extraction steps were repeated.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.