• 대한가정학회지
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• 제33권6호
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• pp.245-253
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• 1995

The purpose of this study was to investigate the fatty acid composition and the rancidity of commercial deep-fat fried foods in Kangreung. the 7 kinds of samples were purchased form snack corners in 3 markets at AM 10 and PM 6 o'clock. The acid value, peroxide value and TBA value of the deep-fat fried foods were determined and the fatty acid composition were analyzed. The range of acid value was 0.45∼1.79, that of peroxide value was 1.24∼8.64meq/㎏,and that of TBA value was 12∼140 in all samples. There was significant difference in most of all samples by purchasing time and kinds of samples. But there was not specific tendency by purchasing times in each sample. Most of the acid value, peroxide value and TBA value of the samples fried with meats or sea foods showed higher value than the that of samples fried with vegetables or seaweeds. The fatty acid composition of the total lipids in the deep-fat fried foods were similar to one another. The major fatty acids were linoleic acid(C18 : 2) , oleic acid(C18 : 1) in order of content. Minor fatty acids were palmitic acid(C16 :0), linolenic acid(C18 : 3), stearic acid (C18 : 0) in order of content. the P/S ratio was the range of 2.12/1∼4.71/1 and the that of the samples fried with meats was the highest among samples. so there was the same tendency in this result between the chemical properties(acid value, peroxide value, TBA Value) and fatty acid composition. As a result of acid value and peroxide value in this study, the commercial deep-fat fried foods in Kangreung was safety.

• 한국축산식품학회지
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• 제34권1호
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• pp.40-48
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• 2014

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

• Asian Pacific Journal of Cancer Prevention
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• 제15권6호
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• pp.2583-2589
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• 2014

Background: Soybean oil may protect against cancer of the breast and prostate. It may also exert beneficial influence in combination with other oils. Here, blends (20%, v/v) of sea buckthorn oil (SEBO), camellia oil (CAO), rice bran oil (RBO), sesame oil (SEO) and peanut oil (PEO) with soybean oil (SBO) were formulated. Materials and Methods: Oxidative stability (OS) and radical scavenging activity (RSA) of SBO and blends stored under oxidative conditions ($60^{\circ}C$) for 24 days were studied. By blending with different kinds oils, levels of polyunsaturated fatty acids (PUFA) decreased, while monounsaturated fatty acid (MUFA) content increased. Progression of oxidation was followed by measuring peroxide value (PV), p-anisidine (PAV), conjugated dienes (CD) and conjugated trienes (CT). Results: Inverse relationships were noted between PV and OS at termination of storage. Levels of CD and CT in SBO, and blends, increased with increase in time. The impact of SEO as additives on SBO oxidation was the strongest followed by RBO, CAO, SEBO and PNO. Conclusions: Oxidative stability of oil blends was better than SBO, most likely as a consequence of changes in fatty acids and tocopherols' profile, and minor bioactive lipids found in selected oils. The results suggest that these oil blends could contribute as sources of important antioxidant related to the prevention of chronic diseases associated to oxidative stress, such as in cancer and coronary artery disease.

• 한국수산과학회지
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• 제18권6호
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• pp.519-528
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• 1985

어류의 저장 중 지질의 변화에 미치는 상대습도의 영향을 밝히기 위하여 적색육어류인 고등어와 백색육어류인 가자미를 동결건조하여 마쇄, 혼합한 것을 일정량씩 각각 $0\%,\;23\%,\;52\%$ 및 $81\%$의 상대습도로 조절된 용기에 넣어 $25^{\circ}C$에 저장하여 두고 경시적으로 지질의 산가, 과산화물가, TBA값 및 지방산조성 등의 변화를 측정하여 저장 습도에 따른 지질산화도를 비교 검토하였다. 1. 저장 중 지질의 과산화물가 및 TBA값의 변화를 볼 때 저습도에 저장하는 경우가 고습도에 저장하는 경우 보다 산화가 촉진되는 경향을 나타내었다. 산가는 고습도에 저장한 경우가 저습도에 저장한 경우보다 크게 증가하는 변화를 보였다. 2. 전지질의 지방산조성은 고등어, 가자미 모두 $C_{16:0}$산, $C_{18:1}$산 및 $C_{22:6}$산의 함량이 높았으며, 비극성지질과 극성지질의 지방산조성은 고등어, 가자미 모두 비극성지질에서는 $C_{18:1}$산의 함량이, 극성지질에서는 $C_{16:0}$산의 함량이, 가장 많았으며, 극성지질은 비극성지질에 비해 $C_{22:6}$산의 함량이 특히 많았다. 3. 고등어 지질은 산가, 과산화물가 및 TBA값등의 변화로 보아 가자미 지질보다 안정성이 떨어지고, 지방산조성의 변화에 있어서는 양자가 거의 비슷한 경향을 나타내었다. 4. 저장 중 지방산조성의 변화는 전지질의 경우에는 상대습도 $0\%$ 및 $23\%$에서는 polyene산이 감소하는 경향을 나타내었으며, 상대습도 $52\%$ 및 $81\%$에서는 큰 변화가 없었다. 비극성지질의 경우에는 상대습도 $0\%$ 및 $23\%$에서 polyene산이 감소하였고, 상대습도 $52\%$ 및 $81\%$에서는 포화산과 monoene산이 증가하였다. 반면에 극성지질의 경우에는 상대습도 $0\%$ 및 $23\%$에서는 polyene산이, $52\%$ 및 $81\%$에서는 포화산과 monoene산이 감소하는 경향을 나타내었다.

• 한국식품영양과학회지
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• 제23권3호
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• pp.402-408
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• 1994

인체의 혈장 저밀도 지단백(LDL)은 관상동맥경화 발병의 주 요인이다. 그러나 최근의 연구들은, 정상적인 LDL은 산소 자류라디칼에 의해 쉽게 산화되며, 결과 LDL 수용채와 결합하지 못한다고 밝히고 있다. 따라서 이 변형된 형태의 산화된 LDL은 macrophage scavernger receptor에 의해 인식되어 foam cell을 형성하여, 동맥혈관이 좁아지는 역할을 수행한다고 알려지고 있다. 지리과 산화에는 지방산이 중요한 작용을 하므로, 한국인의 LDL의 지방산 조성을 분석하여 서양인과 비교하였다. 결과, 한국인의 불포화 지방산의 비율이 총 지방산 함량의 약 30%인 반면 서양인은 약 70%의 분포를 갖고 있는 것으로 발표되었다. 따라서 한국인이 서양인에 비해 LDL의 산화에 대한 영향을 적게 받을 수 있으며, 따라서 동맥경화나 심장병의 발생률이 훨씬 적을 것으로 결론을 내릴 있다. 정상적인 LDL을 황산구리와 함께 배양하여, 지방의 산화를 유도하였으며 이의 정도를 지방산 산화의 생성물인 TBARS를 측정하여, LDL이 산화될 때 생성되는 자유라디칼의 양을 측정하므로서 비교하였다. 이 때, 항상화제인 비타민 C; 비타민 E와 히알우로닉산을 첨가하면 LDL의 산화가 억제되는 효과를 확인하였다. 자유 라디탈이 증가함에 따라 산화의 정도도 증가하였으며, 자유라디칼 형성의 경시적 변화는 TBARS와 유사하였다. 따라서 luminometer에 의한 자유라디칼의 정량은 TBARS에 의한 것보다 훨씬 간편한 것으로 나타났다.

• 한국식품영양학회지
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• 제32권4호
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• pp.294-303
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• 2019

To extend the shelf-life of chicken breast meat, samples were treated with gel-packs containing slow-released $ClO_2$ gas at 7-15 ppm for 8 days at $4^{\circ}C$. And the changes in lipid oxidation and taste compounds of the samples were investigated. TBARS value of the chicken breast was slightly increased during storage. TBARS value of gas treatments was similar to the control during storage. There were 14 fatty acids in the chicken breast. And there was no change in the fatty acid composition during storage, and there was no significant difference between the control and gas treatments. The content of free amino acids was gradually increased during storage. The content of free amino acids were not significantly different between the control and gas treatments during storage. The content of GMP in the control and gas treatments were decreased during storage. However, gas treatments showed slightly higher content than that of control. AMP was not significantly different between the control and gas treatments. IMP gradually decreased during storage and the content of inosine and hypoxanthine was increased. IMP, inosine and hypoxanthine contents of gas treatment were similar to control, but the control tended to change more rapidly than those of gas treatments.

• 한국자원식물학회지
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• 제26권5호
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• pp.628-635
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• 2013

국내에 자생하는 기름생산이 가능한 목본식물의 바이오디젤 원료로서의 이용가능성을 구명하기 위해 기름함량, 지방산 조성 및 전이에스테르화를 통해 생산된 바이오디젤의 특성분석을 실시하였다. 목본 기름식물의 종자 내 기름함량은 15.1 ~ 70.3%로 다양하였으며, 지방산조성은 주로 올레산, 리놀레산, 리놀렌산, 팔미트산 및 스테아르산 등 이였으며 올레산의 함량이 가장 높았고 모든 식물에서 불포화지방산이 포화지방산보다 많았다. 지방산메틸에스테르의 산화안정성은 2.25 ~ 8.62 hours/$110^{\circ}C$로 나타났고, 요오드가는 때죽나무 기름이 가장 높았으며 이는 불포화지방산의 함량이 다른 식물 종보다 높기 때문이다. 저온 필터막힘점은 $0^{\circ}C$ to $-13^{\circ}C$로 다양하게 나타났으며 이팝나무 지방산메틸에스테르가 저온유동성이 가장 우수하였다. 기름함량, 지방산조성, 바이오디젤 특성 등을 종합하였을 때 동백나무, 이팝나무 및 때죽나무의 종자에서 추출한 기름이 바이오디젤로의 이용 가능성이 비교적 높은 것으로 생각된다.

• 한국식품과학회지
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• 제21권5호
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• pp.697-705
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• 1989

생 율무가루와 가공(침지, 증자, 건조)된 율무가루를 $5^{\circ}C$ 및 $35^{\circ}C$에서 6개월 동안 저장하면서 지방질에 있는 지방산 조성의 변화를 조사하였다. 각 획분별 지방질의 주요지방산은 oleic, linoleic, palmitic acid였으며, stearic 및 linolenic acid도 소량으로 함유되어 있었다. $35^{\circ}C$에서 저장하는 동안에 linoleic acid의 조성비는 감소하였으며 상대적으로 oleic 및 palmitic acid의 조성비는 증가하였으나, $5^{\circ}C$에서는 거의 변화가 없었으며, 생 율무가루가 가공된 율무가루보다도 더욱 현저하게 변화하였다. TG에 함유된 지방산 조성의 변화는 중성지방질과 거의 유사하였으며, 유리지방산은 $35^{\circ}C$에서 저장한 것이 $5^{\circ}C$에서 저장한 것보다 oleic acid를 많이 함유한 반면, linoleic acid를 적게 함유하였으며 이러한 현장은 생 시료에서 더 현저하였다.

• Toxicological Research
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• 제27권1호
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• pp.1-6
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• 2011

Lipid peroxidation is a free radical oxidation of polyunsaturated fatty acids such as linoleic acid or arachidonic acid. This process has been related with various pathologies and disease status mainly because of the oxidation products formed during the process. The oxidation products include reactive aldehydes such as malondialdehyde and 4-hydroxynonenal. These reactive aldehydes can form adducts with DNAs and proteins, leading to the alterations in their functions to cause various diseases. This review will provide a short summary on the implication of lipid peroxidation on cancer, atherosclerosis, and neurodegeneration as well as chemical and biochemical mechanisms by which these adducts affect the pathological conditions. In addition, select examples will be presented where antioxidants were used to counteract oxidative damage caused by lipid peroxidation. At the end, isoprostanes are discussed as a gold standard for the assessment of oxidative damages.

• Asian-Australasian Journal of Animal Sciences
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• 제21권7호
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• pp.1003-1010
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• 2008

The objective of the present study was to identify differences in the expression levels of liver proteins between healthy and ketotic cows, establish a liver metabolic interrelationship of ketosis and elucidate the metabolic characteristics of the liver during ketosis. Liver samples from 8 healthy multiparous Hostein cows and 8 ketotic cows were pooled by health status and the proteins were separated by two-dimensional-electrophoresis (2D-E). Statistical analysis of gels was performed using PDQuest software 8.0. The differences in the expression levels of liver proteins (p<0.05) between ketotic and healthy cows were identified by matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF-TOF) tandem mass spectrometry. Five enzymes/proteins were identified as being differentially expressed in the livers of ketotic cows: expression of 3-hydroxyacyl-CoA dehydrogenase type-2 (HCDH), acetyl-coenzyme A acetyltransferase 2 (ACAT) and elongation factor Tu (EF-Tu) were down-regulated, whereas that of alpha-enolase and creatine kinase were up-regulated. On the basis of this evidence, it could be presumed that the decreased expression of HCDH, which is caused by high concentrations of acetyl-CoA in hepatic cells, in the livers of ketotic cows, implies reduced fatty acid ??oxidation. The resultant high concentrations of acetyl-CoA and acetoacetyl CoA would depress the level of ACAT and generate more ??hydroxybutyric acid; high concentrations of acetyl-CoA would also accelerate the Krebs Cycle and produce more ATP, which is stored as phosphocreatine, as a consequence of increased expression of creatine kinase. The low expression level of elongation factor Tu in the livers of ketotic cows indicates decreased levels of protein synthesis due to the limited availability of amino acids, because the most glucogenic amino acids sustain the glyconeogenesis pathway; thus increasing the level of alpha-enolase. Decreased protein synthesis also promotes the conversion of amino acids to oxaloacetate, which drives the Krebs Cycle under conditions of high levels of acetyl-CoA. It is concluded that the livers of ketotic cows possess high concentrations of acetyl-CoA, which through negative feedback inhibited fatty acid oxidation; show decreased fatty acid oxidation, ketogenesis and protein synthesis; and increased gluconeogenesis and energy production.