• Food Science of Animal Resources
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• v.26 no.4
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• pp.454-463
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• 2006

This study was carried out to investigate the effects of addition of green tea extract material with or without nitrite (0.02 g) on the quality characteristics and reduced nitrite content of emulsion-type sausages during 4 weeks of storage at $4^{\circ}C$. The treatments were; non-added nitrite and green tea extract (0, added nitrite and non-added green tea extract (T1), added nitrite and 0.2% green tea extract (T2), added nitrite and 0.5% green tea extract (T3), and added nitrite and 1% green tea extract (T4). The lightness $(L^*)$ of sausage containing nitrite and green tea extract together were significantly lower than control and T1 (p<0.05). The redness $(a^*)$ of sausage containing only nitrite (T1) and, nitrite and green tea extract at 1% (T4) were significantly higher than control (p<0.05). The total expressible fluid (%) of sausage containing nitrite and green tea extract were significantly lower than control (p<0.05). Cohesiveness of sausage containing green tea extract were significantly lower than control (p<0.05) at 2 and 4 weeks storage period. Addition of nitrite and green tea extract decreased the TBARS values (p<0.05). It was also found that natural extract (green tea) treatments decreased TBARS formation more than only added nitrite (Tl) (p<0.05). The changes of total plate count and coliform plate count were increased during storage time. The total plate count of T1 was higher at 4 weeks of storage period, while the coliform plate count was higher in control at 2 and 4 weeks of storage period compare to other treatments. The residual nitrite content was decreased during storage time in all treatment except control and the effectiveness of decreasing ability was higher with increasing green tea extract.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.183-187
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• 2004

본 연구는 최근 위해성의 논란이 되고 있는 육가공 첨가제인 아질산염을 대체할 수 있는 기술을 제시하기 위해 시행되었으며, 이를 위해 천연추출물인 파프리카와 매실 추출물을 육포에 첨가하여 미생물 사멸을 위해 감마선 및 전자선을 처리하였다. 그 결과 아질산염을 첨가하지 않고 상기 기술들로 현재 시판되는 육포와 유사한 지질 산패도, 색도, 조직감을 유지할 수 있었으며, 특히 10 kGy 조사에 의해 곰팡이 및 효모를 비롯한 총 호기성 미생물이 효과적으로 사멸되어 육포의 저장성과 안전성을 확보할 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1458-1469
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• 2015

This study was carried out to investigate the nitrite scavenging activities (NSA) of nine kinds of wild vegetables in a $NaNO_2$ model system and nitrite of Chinese cabbage as well as the inhibitory effect of kimchi containing a mixture of wild vegetables (MWV) with nitrite scavenging activity on brain neuronal cell death. NSA was higher at pH 1.2 than pH 4.2 in all samples. NSA of extracts from sprouts of Oenothera laciniata and Aster scaber (AS) was above 90% at pH 1.2. AS, Codonopsis lanceolate (CL), Adenophora triphylla (AT), Platycodon grandiflorum (PG), and Taraxacum officinale (TO) extracts showed significantly higher levels of NSA than those from other extracts at pH 4.2. CL, AT, PG, and TO extracts showed high NSA on nitrite of Chinese cabbage. In addition, the effects of MWV on antioxidant and brain neuronal cell death induced by oxidative stress were investigated in human brain neuroblastoma SK-N-SH cells. MWV extract attenuated $H_2O_2$-induced cell death and reactive oxygen species (ROS) generation in SK-N-SH cells. MWV extract showed significantly higher DPPH radical scavenger activity when compared to normal kimchi extract. MWV extract showed an inhibitory effect on brain neuronal cell death against oxidative stress by antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.47-52
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• 1981

Changes of nitrate and nitrite contents in various parts (cotyledon, hypocotyl, root) of germinating soybean were studied in relation to activities of nitrate reductase (NR). The optimal pH and temperature of the NR were around pH 6.5 and $30^{\circ}C$, respectively. The stable pH range of the enzyme was between pH 4.0 to 6.5. The enzyme was stable at $40^{\circ}C$. Activities of NR in each part of germinating soybean increased in order of root, hypocotyl and cotyledon. Hypocotyl and root were maximum activity around 10 days after germination, and cotyledon around 9 days. Relationship between nitrate contents and NR activities was observed except the middle period of germination, and that of nitrite contents and NR activities was partially observed.

• Food Science and Preservation
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• v.12 no.6
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• pp.631-636
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• 2005

The purpose of this study was to investigate antioxidative and nitrite scavenging abilities of extracts of medicinal plants. Three kinds of medicinal plants, Angelica acutiloba Kitagawa (AA), Akebia quinate Decaisne (AQ), and Caragana chamlagu (CC), were extracted with water and $70\%$ ethanol. The yields of water extracts were increased in the order of Akebia quinate Decaisne ($35.63\%$, Caragana chamlagu ($31.36\%$ and Angelica acutiloba ($8.98\%$). Those of ethanol extracts were Akebia quinate Decaisne ($31.82\%$, Angelica acutiloba Kitagawa ($14.15\%$, and Caragana chamlagu ($5.20\%$). The highest electron donating ability (EDA) at 300-1,000 ppm of water extract was Angelica acutiloba Kitagawa, ranged from $62\%$ to $88\%$ and that of ethanol extract was Akebia quinate Decaisne, ranged from $72\%$ to $87\%$. Nitrite scavenging ability (NSA) of extracts measured at various pH (1.2, 3.0, 4.2, 6.0) showed highest ability in all extracts at pH 1.2 and decreased with increasing pH. The highest NSA of water extracts of 1,000 ppm at pH 1.2 showed $35-40\%$, in Caragana chamlagu and that of ethanol extract was $33-42\%$, in Akebia quinate Decaisne. From these results, Akebia quinate Decaisne was found as a potential raw material baring functionality in the respects of extract yield, EDA and NSA.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.942-948
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• 2000

Nitrite scavenging activity of Kimchi added with salted-fermented fish products(SFFP), such as low salt-fermented anchovy sauce(LSFAS), salted-fermented anchovy sauce(SFAS), salted-fermented anchovy(SFA), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and Sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. Nitrite contents of Kimchi samples added with SFFP were roughly decreased except Kimchi added with SFS and SFAS, which increased at the 2nd day of fermentation. Fermentation of Kimchi at $4^{\circ}C\;and\;10^{\circ}C$ resulted a decrease in nitrite(<5 ppm). Nitrite contents of Kimchi samples added with SFFP alternatives rapidly decreased in the initial fermentation and then kept a low level (<2 ppm). Nitrite scavenging effects of Kimchi samples added with SFFP and their alternatives were steady during fermentation, showing a little variation in samples added with SFFP. Samples added with LSFAS and OH showed higher nitrite scavenging effects(90%) than others$(70{\sim}80%)$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.463-468
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• 1987

The present paper was investigated to elucidate the nitrite-scavenging ability of vegetable extracts. Vegetable extracts possessed the scavenging ability of nitrite. By fractionatioh of vegetable extracts,nitrite-scavenging ability of garlic (Allitum sativum for. Pekinense), chinese pepper (Zanthexylum schinifolium), onion (Allium cepa), welsh onion (Allium fistulosum) and ginger (Zingiber officinale) extracts were effective in the water-soluble fraction, but carrot (Daucus carota uar. sativa) in the methanol-soluble fraction. Nitrite-scavenging ability of vegetable extracts was also pH-dependent, highest at pH 1.2 and lowest at pH 6.0. Particularly, nitrite-scavenging abilities of water-soluble fractions obtained from garlic and chinese pepper were similar to that of L-ascorbic acid at pH 1.2. After vegetable extracts were treated with sodium borohydride, nitrite-scavenging ability was remarkably decreased at pH 1.2. It is assumed that reducing powers of vegetable extracts participated in their nitritescavenging abilities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.469-475
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• 1987

The present paper was investigated to elucidate the nitrite-scavenging ability of seaweed extracts. Seaweed extracts possessed the scavenging ability of nitrite. By fractionation of seaweed extracts, nitrite-scavenging ability of laver(Porphyra tenera), sea lettuce(Enteromorpha compresa) extracts were effective in the water-soluble fraction, but sea mustard (Undaria pinnatifida), sea staghorn (Codium fragile) extracts in the methanol-soluble fraction. Nitrite scavenging ability of seaweed extracts was also pH-dependent, highest at pH1.2 and lowest at pH6.0. Particularly, nitrite-scavenging abilities of water-soluble fractions obtained from laver and sea lettuce were similar to that of L-ascorbic acid at pHl.2. After seaweed extracts were treated with sodium borohydride, nitrite-scavenging ability was remarkably decreased at pH1.2. It is assumed that reducing powers of seaweed extracts participated in their nitrite-scavenging abilities.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.677-683
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• 2004

The electron donating ability and nitrite scavenging activity were measured in ethanol extracts from the raw, simple cooked and seasoned materials of Bibimbab (mixed rice), a Korean traditional one-dish meal. The ethanol extracts of raw fragrant edible wild aster exhibited the highest electron donating ability $(80.28\%)$, as measured by the DPPH method. When Bibimbab was compared with Kimbab and hamburgers, which are popular food, it showed the highest antioxidative activity by the DPPH method. The nitrite scavenging ability was measured in an environment similar to in human digestive organs, i.e. pH $1.2\~6.0$. Generally, the antioxidative activity decreased in the sequence pH 1.2, 3.0 and then 6.0. The simple cooked materials, with the exception of fragrant edible wild aster, increased the antioxidative potential. The seasoned materials also had a tendency to increase the antioxidative potential. In conclusion, the ethanol extract of Bibimbab showed the highest nitrite scavenging activity. Therefore, the nutritional superiority of Bibimbab was confirmed through its electron donating ability, as measured by the DPPH method, and nitrite scavenging effect.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.647-654
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• 2005

This study was carried out to investigate the effects of addition of 0.1% rosemary, 0.9% citron peel powder and 0.1% rosemary combination with 0.9% citron peel powder on the POV, TBARS, aerobic microorganisms and nitrite scavenging of emulsion-type sausages. The POV values of sausage containing citron peel powder were significantly lower than those of control at 60 days of storage. The TBARS values of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 40 days of storage. The aerobic microorganisms count of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 45 days of storage. The nitrite scavenging of sausage containing rosemary were higher than those of control at 20 and 60 days of storage.