• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.344-349
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• 2009

The principal objective of this study was to assess the effects of various ratios of sesame oil to shortening on the characteristics and stability of lipids in Yackwa. The sesame oil to shortening ratios assessed herein were 100:0, 75:25, 50:50, and 1:100. The lipid contents of Yackwa prepared with various shortening ratios ranged from 25.20 to 29.12%. The lipids in these Yackwa consisted primarily of the frying oil (soybean oil), and the oil contents were measured between 84-90%. The fatty acid compositions of the lipids in the Yackwa were unrelated to the ratio of shortening. The fatty acid compositions were as follows: linoleic acid 49.1-51.27%, oleic acid 26.05-26.77%, palmitic acid 10.07-11.71%, linolenic acid 5.51-5.72% and stearic acid 4.51-4.68%. These compositions were similar to that of soybean oil, which was the frying oil used to prepare the Yackwa. The acid value, peroxide value, and carbonyl value of the lipids in Yackwa did not differ with the various shortening ratios used during the storage time. Stability of lipids in Yackwa were mainly effected by frying oil. Our results suggest that shortening should prove useful as a substitute for sesame oil in the preparation of Yackwa.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.83-94
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• 2024

The proportion of plant-based meat alternative (PBMA) consumers has recently increased in Korea. This is due to several reasons including protecting the environment, satisfying preferences, maintaining health, and improving eating habits. Accordingly, many companies produce and sell alternative meat using various materials. Alternative meats are classified into plant (such as soybeans and wheat), seaweed, insect, and cultured meats, depending on the raw materials used in manufacturing. PBMA is sold after undergoing processes such as grinding, seasoning, and molding. Therefore, monitoring the presence of any hazardous elements during this process is essential. Accordingly, in this study, we analyzed the harmful components of nine domestically distributed PBMA that are most easily accessible to consumers. After extracting fat from the samples and analyzing the rancidity level, samples F, G, and I were highly rancid. Trace amounts of aflatoxin were detected in samples A and B, but confirmed to be within the range. Cd and Pb were not detected in any sample. We hope that this study will help establish methods to ensure the safety of domestically sold PBMA.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2003.05b
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• pp.213-214
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• 2003

도시화에 따른 오존 농도의 증가는 최근 가장 중요하게 부각되고 있는 대기 환경 문제이다. 일반적으로 특정지역의 오존 오염 정도는 광화학 반응으로 인한 대류권 오존의 생성 및 소멸과 기상조건에 따라 결정된다. 이번 연구는 광화학 대기오연 생성 과정 규명 연구를 위한 환경부 5개년 계획 중 2차년도 사업이다. 이 연구과제를 통하여 automation된 측정기기를 완성하고 신뢰도를 검증했으며 서울시 대기 과산화물을 측정했다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.119-120
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• 2003

식품에서 peptide는 영양, 맛 그리고 건강기능성에 영향을 미침으로써 식품에 매우 중요한 역할을 한다. 지질의 산화는 식품에 있어 색깔, 식품의 질, 향취 등을 나쁘게 하며 지질이 산화하게 되면 활성라디칼, 과산화물을 비롯하여 저분자 카르보널화합물 등 각종 활성화합물이 생성되는데 이들 활성화합물과 노화와는 밀접한 상관관계가 있다고 알려지고 있어 관심이 고조되고 있다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.475-482
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• 2015

This study was conducted to examine whether or not oligonol, a low molecular weight polyphenol derived from lychee fruit, has an ameliorative effect on diabetes-induced oxidative stress-related hepatic damage in streptozotocin (STZ)-induced diabetic rats. Oligonol (10 or 20 mg/kg body weight; O10 or O20, respectively) was orally administered every day for 10 days to STZ-induced diabetic rats, and its effects were compared to vehicle-treated diabetic (Veh) and non-diabetic rats. Administration of 20 mg/kg of oligonol significantly decreased liver weight compared with the Veh group (P<0.05). Elevated levels of hepatic glucose, reactive oxygen species, peroxynitrite, and lipid peroxidation were detected in diabetic vehicle rats, whereas oligonol treatment significantly attenuated these levels (P<0.05). In diabetic vehicle rats, hepatic antioxidant enzyme protein levels decreased, whereas oligonol treatment showed significant elevated results. For inflammation-related protein expression, oligonol-treated groups showed insignificant reduction. Oligonol improved expression of proapoptotic protein caspase-3 in the liver of diabetic rats (P<0.05). In conclusion, these results provide important evidence that oligonol exhibits an inhibitory effect on oxidative stress and apoptosis-related protein expression as well as a hepato-protective effect against the development of diabetic complications in STZ-induced type 1 diabetic rats.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.334-339
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• 2000

The antioxidant effect and sensory evaluation of various concentration of dried insam on gangjung was investigated far 6 months. The results were as follows: 1. The antioxidant effect of each sample were in the rank order of 0>0.5>1.0>1.5>2.0>2.5% of dried insam at 2$0^{\circ}C$ by acid and peroxide value but the effect did not increase pro-portionally with increasing concentration.2. In 3 months, acid and peroxide values increased slowly showing, but after 3 months, acid and peroxide values increased remarkably. 3. The acid value(AV) and the peroxide value(POV) of dried insam gangjung increased according to storage term but there was no significant difference with the kinds of adding methods of dried insam. 4. Sensory evaluation of preference for flavor, texture, taste and total quality of six samples by multiple paired comparison test indicated that gangjung with 1.5% dried insam In maltose was the best among samples.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.407-412
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• 2002

The purpose of this study was to investigate the oxidative stability of green tea-added mayonnaise during storage at 5, 15 and 25$\^{C}$. Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and added with 0.1, 0.3 and 0.5% of green tea powder for experiment. Peroxide values (POV) of each mayonnaise were compared during storage for 13 weeks. POVs of control mayonnaise stored at 5, 15 and 25$\^{C}$ for 13 weeks were 28.0, 63.5 and 144.4 meq/kg, respectively. Oxidative stability of green tea-added mayonnaise was increased with increasing concentration of green tea in mayonnaise, but it was decreased with increasing storage temperature. The addition of green tea at 0.5% extended the induction period of mayonnaise significantly (p<0.05) at each temperature. Relative antioxidant effect (RAE) of mayonnaise containing 0.1% of green tea were 226%, 188% and 143% during storage at 5, 15 and 25$\^{C}$, respectively, and it was increased with increasing green tea concentration in mayonnaise. The results suggested that the use of green tea is valuable to inhibit the oxidation of mayonnaise as a natural antioxidant.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.178-182
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• 1997

The effect of various rice bran extracts such as water extracts (RBW), methanol extracts (RBM) and protein-fiber extracts (RPDF) on serum and liver lipid contents were investigated in rats fed with high-fat diet for 4 weeks. The increases of body weights in RPDF group were lower than those of control group. Serum total cholesterol concentrations were significantly decreased in RPDF group compared with control group. The contents of liver lipid in all three experimental groups were decreased compared to control group. Especially, total cholesterol contents of liver in RPDF group were significantly lower than those in control group. Compared to control group, the levels of thiobarbituric acid reactive substance in the livers of rats in all experimental groups were significantly reduced, but there was no significant difference among the three experimental groups.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2004.11a
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• pp.33-34
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• 2004

Effect of dietary 2.0 % brown seaweed(Undaria pinnatifida) with bean extract on anti-oxidant system and TNF-$\alpha$ levels were evaluated in blood of 2 week-old broiler chicks activated innate immune response. Dietary brown seaweed and activation of innate immune response decreased MnSOD activities. while activation of innate immune reponse only increased CuZnSOD activities in erythrocyte cytosol. Activation of innate immune response lowered plasma SOD activity in birds fed seaweed with bean extract, increased peroxide levels, and decreased peroxidase activity in plasma. Brown seaweed with bean extract reduced TNF-$\alpha$ levels and increased ovotransferrins concentrations in plasma. The result indicated that dietary 2.0 % brown seaweed with bean extract affect innate immune response changing anti-oxidant system and TNF-$\alpha$ levels in broiler chicks.

• Journal of the Korean Wood Science and Technology
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• v.45 no.1
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• pp.116-125
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• 2017

In this study, natural extract of Ouercus mongolica by steaming explosion treatment were tested for antioxidant activity and safety. To determine the antioxidative properties of the hot water extracts, experiments were carried out by dividing into four groups (10 mice per group) of four-week-old B6C3F1 male mice from Air Logistics, Japan. As safety test, cell viability test, oral toxicity test were done. The activity of peroxidase was increased by more than 29% in the group treated with hydrothermal extract. From 4 kinds of safety tests, toxicity was not observed. From experimental results, natural extract of Ouercus mongolica by steaming explosion treatment showed superb safety and antioxidant effect.