• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.48
• /
• pp.1-12
• /
• 2003

Vitamin E is a fat-soluble vitamin that exists in eight different forms, which are $\alpha$, $\beta$, $\gamma$, and $\delta$ tocopherol, and $\alpha$, $\beta$, $\gamma$, and $\delta$ tocotrienol. Tocopherols and tocotrienols are important antioxidant in foods, feeds and their raw materials, where they scavenge lipid radicals. Each form has its own biological activity, the measure of potency or functional use in the body. Antioxidants such as vitamin E act to protect cells against the effects of free radicals, which are potentially damaging by-products of the body's metabolism. Free radicals can cause cell dam-age that may contribute to the development of cardiovascular disease and cancer, The content of tocopherols and tocotrienols vary depending on the environmental condition such as growing regions, temperature, crops and varieties. This report deals with chemical and physical properties and extends to their nutritional and health effect on the tocopherols and tocotrienols in cereal grains.

• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1064-1071
• /
• 2003

An investigation of various olive oils available in Korea was carried out to assess their quality properties such as color, oxidative stability, fatty acid composition, tocopherol content, sterol content and benzo(a)pyrene content. In color measurement, by using a Lovibond color scale and Hunter color difference meter, both a and b values of extra virgin olive oil were higher than those of pure olive oil by Tintometer (Lovibond PFX995). However, extra virgin olive oil showed higher a value and lower L value than pure olive oil by the Hunter color difference meter. In the rancimat test, the induction period of extra virgin olive oil $(38.03{\sim}8.47hr)$ was longer than that of pure olive oil $(32.40{\sim}9.94hr)$. In fatty acid composition, C18:1 $(72.01{\sim}78.53wt%)$ was present in the greatest amount, with lesser amounts of C18:2 $(4.88{\sim}10.36wt%)$ and C18:3 $(0.56{\sim}1.09wt%)$. The tocopherol content ranged from ${\alpha}-Toc\;4.09{\sim}13.89mg/100g$, ${\beta}-Toc\;0.57{\sim}1.34mg/100g$, and ${\gamma}-Toc$ $3.41{\sim}8.03mg/100g$, and ${\alpha}-tocopherol$ was found to be the main isomer in all oil samples. Therefore, there was little difference in the fatty acid composition and tocopherol content among the different types of olive oils. In sterol content, ${\beta}-sitosterol$ $(124.52{\sim}19.33mg/100g)$ and campesterol $(1.10{\sim}0.62mg/100g)$ of extra virgin olive oil were higher than that of pure olive oil $({\beta}-sitosterol\;92.68{\sim}17.44mg/100g,\;campesterol\;0.59{\sim}0.35mg/100g)$. Benzo(a)pyrene was found in almost all samples, with $0.287{\sim}0.106{\mu}g/kg$ in extra virgin olive oil and $1.204{\sim}2.130{\mu}g/kg$ in pure olive oil.

• Korean Journal of Food Science and Technology
• /
• v.24 no.6
• /
• pp.535-540
• /
• 1992

The antioxidant activities of Epimedium koreanum N. methanol extract on the oxidation of fats and oils were studied by measuring peroxide values during storage at $75^{\circ}C$. The methanol extract showed high antioxidant activity on the oxidation of lard and corn oil, and the antioxidant effectiveness increased as the concentrations of the extract in lard increased. After heating the extract at $180^{\circ}C$ for 120 min, the heat-treated extract exhibited above 66% of the original antioxidant effectiveness on the oxidation of lard during storage at $75^{\circ}C$. Epimedium koreanum N. extract, however, accelerated the oxidation of soybean oil during storage under irradiation of ultraviolet light. The main antioxidant components in Epimedium koreanum N. extract seemed to be tocopherols and flavonoids. The contents of ${\alpha}$, ${\beta}$, ${\gamma}$ and ${\delta}-tocopherol$ in the extract were 21.61, 1.48, 5.50 and 3.75 mg%, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.56 no.3
• /
• pp.199-204
• /
• 2011

To characterize phytonutrients, the seeds of 12 purple Perilla (Perilla frutescens var. crispa) accessions collected from Korea and Japan were used for quantitative analysis of tocopherols, phytosterols, squalene and fatty acids. The average tocopherol, squalene and phytosterols contents were 12.2 mg $100g^{-1}$, 3.99 mg $100g^{-1}$ and 77.20 mg $100g^{-1}$, respectively. Among 4 tocopherol (T) isomers (${\alpha}$-T, ${\beta}$-T, ${\gamma}$-T, and ${\delta}$-T), ${\gamma}$-T was present in the highest quantity (11.03 mg $100g^{-1}$) with the least variation (CV = 13.7%), while ${\beta}$-T was present in lowest quantity (0.25 mg 1$100g^{-1}$). Compared to campesterol (4.36 mg $100g^{-1}$) and stigmasterol (13.32 mg $100g^{-1}$), ${\beta}$-sitosterol exhibited higher quantity (59.51 mg $100g^{-1}$) with 9.5% of variation. The major fatty acids were unsaturated fatty acids such as linolenic (61.5%), linoleic (17.3%), and oleic (9.9%) acids compared to saturated ones: palmitic (7.6%) and stearic (3.7%) acids. When Korean and Japanese accession were compared, almost no difference in content could be observed, while more variation as evaluated by CV (%) could be observed in Japanese accession in most phytonutrients suggesting wider genetic variation of purple Perilla in Japan. Presence of all above-mentioned phytonutrient compounds strongly suggested health beneficial value of purple Perilla seeds.

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.211-216
• /
• 2004

Mono-and diacylglycerol-enriched oil was produced from corn oil through enzymatic glycerolysis using 1,3-specific immobilized lipase in solvent-free system and stirred-tank batch reactor. HPLC analysis revealed enriched oil was respectively composed of: 45.05, 16.27, 23.05, and 14.98% triacylglycerol, 1,3-diacylglycerol, 1,2-diacylglycerol, and monoacylglycerol; 13.21, 0.15, 2.02, 34.36, 49.12, and 1.14 mol% palmitic, palmitoleic, stearic, oleic, linoleic, and linolenic acids; and 0.014, 0.029, 0.010 and 0.053% ${\alpha},\;{\gamma},\;{\delta}-$, and total tocopherols. Physiochemical and melting properties of enriched oil were evaluated. Oxidative stability study revealed enriched oil showed higher peroxide and p-anisidine values than corn oil. Rosemary extracts (100 to 300 ppm) reduce oxidation.

• Preventive Nutrition and Food Science
• /
• v.9 no.4
• /
• pp.330-335
• /
• 2004

Changes in functional constituents of rice germ prepared using three different heat pretreatments: roasting, steaming and microwave heating, were determined and compared with those of non-treated rice germ. The yield of rice germ oil increased generally and then decreased with increasing time for all three heat pretreatments, although the yields of rice germ oil varied among the three heat pretreatments. There were no major differences in fatty acid compositions among the rice germ oils subjected to the three different heat pretreatments. Levels of $\alpha$-tocopherol in rice germ oil increased up to about 1.5 times at 3 min of roasting and microwave heating, compared to control, and then decreased with increasing treatment time, but $\alpha$­tocopherol concentrations in rice germ oil gradually decreased with increasing steaming time. The contents of three phytosterols ($\beta$-sitosterol, stigmasterol and ergosterol) decreased progressively with increases in roasting and steaming time, while concentrations of the three phytosterols increased up to - 15$\%$ with 3 min of microwave process as compared to control, and then decreased thereafter. Levels of $\gamma$-oryzanol in rice germ oil decreased gradually with increasing time during all three different heat pretreatments. However, levels of $\gamma$ -aminobutyric acid (GABA) in rice germ decreased gradually with increasing roasting time, while those of GABA increased greatly up to about 2 times after 10 min of steaming process, and then decreased slowly thereafter. During microwave heating, the contents of GABA increased at 3 min of treatment time and then decreased. These results suggest that microwave heating may be the most suitable processing method to preserve functional constituents in rice germ.

• Journal of Nutrition and Health
• /
• v.51 no.5
• /
• pp.400-413
• /
• 2018

Purpose: This study examined the association between the antioxidant vitamin intake and obesity in Korean women. Methods: Adult women aged ${\geq}19years$ who completed a health examination and nutrition survey from the Korea National Health and Nutrition Examination Survey between 2007 ~ 2016 were selected for the study (n = 30,425). A BMI ${\geq}25kg/m^2$ and waist circumference ${\geq}85cm$ were defined as obesity and abdominal obesity, respectively. The individual antioxidant vitamin intake was estimated by linking the antioxidant vitamin composition database of commonly consumed foods and the subjects' 24-hour recall food consumption data. Carotenoids, retinol, vitamin A (retinol activity equivalent), vitamin C, tocopherols, and vitamin E (${\alpha}$-tocopherol equivalent) were included in the analysis. Each vitamin intake was converted to the nutrient density per 1,000 kcal. Odds ratio (ORs) and 95% confidence interval (CI) for obesity according to each tertile of the nutrient density was obtained from multiple logistic regression adjusted for age, household income, education level, smoking, alcohol consumption, and physical activity. Results: The mean intake of ${\alpha}$-carotene, retinol, vitamin E, ${\alpha}$-tocopherol, and ${\gamma}$-tocopherol per 1,000 kcal was significantly lower in the obese group than in the normal group. A higher intake of lycopene was inversely associated with obesity (highest vs. lowest; OR = 0.89, 95% CI: 0.83-0.96) and abdominal obesity (highest vs. lowest; OR = 0.88, 95% CI: 0.81-0.95). Higher intakes of ${\alpha}$-carotene, total carotenoids, vitamin A, and ${\gamma}$-tocopherol also had a negative relationship with abdominal obesity. The antioxidant vitamin intakes from eggs, milk and dairy products, seasoning, and grains were significantly lower in the obese group than in the normal group. Conclusion: This study showed that the dietary intake of antioxidant vitamins was inversely associated with obesity and abdominal obesity among Korean women. Further study will be needed to examine the causal relationship between the antioxidant vitamin and obesity.

• Journal of the Korean Applied Science and Technology
• /
• v.34 no.3
• /
• pp.666-672
• /
• 2017

Hemp [Cannabis sativa L.] has been cultivated as a fiber crop for long history, but it was a good oil crop because its seed contain plenty of lipid which is high ratio of unsaturated fatty acid. Hemp seed oil was extracted with a extruding method in many countries including Europe. The color of oil extracted with extruding method is dark green which could be difficult to attract consumer's interest in Korea because of insufficient information about hemp seed oil. This study was conducted to know correct information about hemp seed oils which were extracted with pressuring and extruding methods. In extruding method, seeds were crushed during the extracting process and discharged oil cake in shape of thin ribbon, but maintained seed shape although the seed were slightly flatted in pressuring method. Oil yield were higher in the extruding method in comparison with pressuring method. The oil have lower degree of lightness but higher degree of greenness and yellowness in the extruding method in comparison with pressuring method because of higher content of chlorophyll A, B and carotenoid. In fatty acid composition, the ratio of palmitic acid, stearic acid, oleic acid and ${\gamma}$-linolenic acid were higher but linoleic acid and ${\alpha}$-linolenic acid were lower in the extruding method in comparison with pressuring method. The content of total tocopherol and ${\gamma}$-tocopherol were lower in the extruding method in comparison with pressuring method.

• YAKHAK HOEJI
• /
• v.43 no.2
• /
• pp.278-284
• /
• 1999

This study deals with the biological changes in mice after ${\gamma}-irradiated$. Four weeks old BALA/c mice were irradiated with 6.5Gy of ${\gamma}-ray$ on the fifth day after oral administration of radioprotectants such as ascorbic acid, tocopherol and cysteine. Control group was irradiated with 6.5Gy without pre-administration of radioprotectors. Blood cells and sperm cells were counted and body, testis and spleen were weighed 3 days after irradiation. And also liver antioxidant activity and range of spleen immune cells were measured. Differences in most biological parameters were not clearly distinguished between experimental groups. However, the relative spleen weight, the relative testis weight and the population size of spleen immune cells such as T helper cells, B cells and macrophages measured by means of FACS showed significant difference between irradiated and radioprotectant administered group. It is concluded that the relative spleen weight, the relative testis weight and the population size of spleen immune cells are easy and useful parameters for assessing the effect of radioprotective substances and for quantifying biological damage of radiation, as well.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.3
• /
• pp.439-445
• /
• 2014

This study aimed to determine the quality characteristics of ginseng seed oil as well as evaluate the efficacy of ginseng seed oil as a food resource. Ginseng seed oil was obtained by different extraction methods; from solvent extraction oil, supercritical fluid extraction oil, and screw pressed extraction oil. Total unsaturated fatty acids were present at 97.72~97.92%. Oleic acid (80.13~81.16%) was the highest, followed by linoleic acid (14.98~15.69%). The total phenol content (mg gallic acid equivalent/100 g oil) was higher in screw pressed extraction oil ($56.32{\pm}1.47$) compared to others. ${\gamma}$-Tocopherol was only present in ginseng seed oil and screw pressed extraction oil showed the highest levels of ${\gamma}$-tocopherol ($5.95{\pm}0.25$ mg/100g oil) among the tested samples. Screw pressed extraction oil showed the greatest oxidative stability with an induction time of 16.58 hours. Acid values and peroxide values of ginseng seed oil increased with increasing storage period. The total phenol and ${\gamma}$-tocopherol contents were higher in screw pressed extraction oil than in other ginseng seed oils, which suggests that screw pressed extraction oil has the greatest oxidative stability.