• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.107-111
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• 2001

This study was carried out to investigate the effect of Meristotheca papulosa on lipid concentration of serum and liver in rats fed high fat diet for 4 weeks. Experimental groups ere divided into normal group (5% corn oil), high fat diet group (5% corn oil+20% lard), high fat diet and 5% or 10% Meristotheca papulosa treated group. The weights of kidney, heart and tests were not significantly different among the group, but weight of liver was significantly decreased by supplement of Meristotheca papulosa (10%). The contents of serum total lipid, trigly-ceride, total cholesterol, free cholesterol, cholesterol ester and atherogenic index were decreased, while HDL-cholesterol was increased by Meristotheca papulosa supplementation compared to high fat diet group. Meristotheca papulosa supplement has obvious effects on lowering hepatic total lipid, triglyceride and total cholesterol. Our findings suggest that Meristotheca papulosa supplement can improve lipid metabolism in high fat fed rats.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.256-262
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• 2008

To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at $65^{\circ}C$ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.266-271
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• 1998

In order to find a novel antioxidant source from nature, the comparison of antioxidative activity was carried out through the CDM(conductometric determination method) with various crude drugs on palm oil, lard and soybean oil. After the preliminary experiment, we concluded that the turmeric (Curcumae Rhizoma) ethanol extract has the strongest antioxidative activity among the ten crude drugs. In case of over 0.05% of concentration turmeric ethanol extract, it has more activity than others athough the turmeric ethanol extract has similar antioxidative activity to tocopherol and rosemary extract up to 0.05% of concentration. The turmeric ethanol extract of 0.01% was more effective in lard (AI=4.59) than in palm oil (AI=1.57) and ineffective in soybean oil. When turmeric ethanol extract was added to various kind of fatty acid methyl esters at 0.05% and 0.1% respectively, the antioxidative index(AI) on oleic acid methyl ester was greatly increased, whereas the antioxidative index on linoleic acid methyl ester was decreased.

• Food Science and Preservation
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• v.17 no.1
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• pp.107-116
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• 2010

We prepared extracts from Ulmus davidiana (root, Korean source; URK) and Ulmus davidiana (bark, Korean source; UBK). URK extracts obtained with all tested solvents showed the highest antioxidant effects on fish oils. Both treatments containing 0.1% (v/v) extract from URK and UBK each showed that peroxide values of 30 meq/kg were maintained for 6 h and levels of 40 meq/kg were apparent for up to 18 h, indicating that antioxidative activity seemed to sustain during all tested time periods. Compared with commercial antioxidants, butanol and methanol extracts diluted to 0.05% (v/v) had similar antioxidative effects. Water and butanol UBK extracts diluted to 0.1% (v/v) both showed the highest antioxidative activities. After addition of metal ions, methanol and butanol URK extracts diluted to 0.1% (v/v) showed enhanced antioxidative activity. UBK ethanol extracts displayed superior antioxidative activity and a constant peroxide value throughout storage. However, in the case of Perilla oil, $\alpha$-tocopherol which is known as a natural antioxidant did not show any antioxidative activity except in the BHT. Methanol and butanol URK extracts diluted to 0.2% (v/v) showed superior antioxidative activities throughout the experiment. A methanolic UBK extract (0.2%, v/v) also had a similarly increased antioxidative effect. In tests involving addition of metal ions to all extracts, the methanolic UBK extract (0.2%, v/v) showed excellent antioxidative activity. When lard was tested, antioxidant levels did not differ significantly among extracts prepared using four different solvents at either 0.05% or 0.1% concentrations (both v/v). Addition of metal ions at levels of 0.05% or 0.1% (w/v) to these extracts had no significant additive effect on oxidation.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.9
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• pp.1348-1354
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• 2003

The feeding value of high-oil corn fed to Taiwan Country (TC) chicken was examined by measuring apparent metabolizable energy (AME), growth performance, sexual maturity, carcass characteristics, and plasma pigmentation. In a completely randomized design, 870 sex-intermingled one-wk-old chicks were assigned to one of 30 floor pens, 29 birds per pen, and each pen randomly assigned to one of five dietary treatments. The experiment was ended when birds were 16 wk of age. The five dietary treatments varied in main fat sources, which were corn oil (CO), high-oil corn (HOC), lard (LRD), whole soybean (WSB) and yellow corn (YC), respectively. All the diets were formulated isonitrogenously, isocalorically, and of equal lysine and methionine contents except YC, in which equal amounts of YC replaced HOC. The results indicated that feed conversion in HOC was 8% higher (p<0.05) than YC whereas the calculated AME of HOC was only 3.5% to 4.0% higher than that of YC. No significant differences were observed in body weight, body weight gain, feed consumption, feed conversion ratio and ME efficiency for body weight gain among CO, HOC, LRD, and WSB. No significant differences existed in both skin and muscle pigmentation of breast among the five dietary treatments. No significance differences existed in plasma carotenoid content measured at various ages among the five dietary treatments except that birds fed with HOC had less (p<0.05) plasma carotenoids at 16 wk-old. The results indicate that if the price of high-oil corn is no more than 1.05 times that of yellow corn, the dietary cost per kg of body weight gain for TC chickens fed diets containing high-oil corn will be less, although their body weight may be lighter compared to chickens fed diets formulated with other fat sources.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.178-187
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• 2009

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.130-137
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• 2008

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.884-889
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• 1989

Weanling male Sprague-Dawley rats were divided into 4 groups according to the level of plasma cholesterol and then fed diets containing 15%(w/w) corn oil, lard or evening primrose oil (EPO) with 0.5% (w/w) of cholesterol. Corn oil without cholesterol was used as a dietary lipid source of control diet. After 4 weeks of feeding, the fatty acid compositions of the red blood cell membrane and aorta phospholipids were analyzed together with the plasma cholesterol level. The rats fed with EPO characterized by its content of gamma-linolenic acid (GLA) showed lower cholesterol concentration in plasma than the other groups . In the corn oil groups, plasma cholesterol level was not affected by the addition of dietary cholesterol. The concentrations of dihomogamma-linolenic acid and arachidonic acid, metabolites of GLA, in the tissue were increased in the EPO group compared with the other groups.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.612-616
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• 2016

This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtained were 5.14 mg KOH/g and 66.03 meq/kg in SB, 4.47 mg KOH/g and 71.04 meq/kg in CA, 2.66 mg KOH/g and 15.48 meq/kg in PA, and 5.37 mg KOH/g and 62.92 meq/kg in LA, respectively. The ranges of the major fatty acid contents were palmitic acid, 8.91-45.84%; oleic acid, 34.74-58.68%; linoleic acid, 10.32-18.65%; and stearic acid, 2.28-10.86%.Used frying oils for food except animal products have a legal limit for the freshness standard, set by the Food Codex regulations (AV<2.5, POV<50). Therefore, this study could help develop a freshness standard for frying oils used for animal products such as chicken nuggets. Based on the quality limits associated with food regulations stated, we suggested that the estimated frying times before acceptable freshness was exceeded were 41 for SB, 38 for LA, 53 for CA, and 109 for PA. This data may be useful in determining food quality regulations for frying oil used for animal products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1339-1348
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• 1999

In present study possible hypolipidemic effects of garlic were investigated in an experimental model which consisted of 4 groups of Wistar rats(three weeks old): CO group received a basal diet(as a standard diet) contained 6.3% of corn oil. LO group was taken the experimental diet in which only 6.3% corn oil in basal diet was substituted by 12.6% of lard oil. So the experimental diet was somewhat high saturated fat diet. LG1 group was treated orally with garlic juice as 1% of raw garlic in the diet together with the same diet as the diet for LO group. LG2 group was taken 2% of garlic under the same dietary condition as that of LG1 group. The rat body weights prior and posterior to the experimental period were measured and the amount of the experimental dietary intake was determined at every 3 day interval. After the experimental dietary period of 30 days the blood obtained from all the sacrificed rats were analyzed for the biochemical parameters. Over the one month period of experiment there was no abnormality or apparent change in appearance and activity or diet consumption in all experimental rat groups. LO group fed a diet rich in lard showed significantly increased body weight gain rate by 30% and also elevated levels of triglyceride, total cholesterol and LDL cholesterol by 29.9%, 27.4% and 62.3% respectively and no significant difference in the levels of HDL cholesterol, GOT, GPT, blood glucose and blood urea nitrogen as compared to those of control group. So it seemed that the high calorie diet in LO group mainly contributed to the significant increase in body weight gain rate and other biochemical parameters. In spite of 1% garlic treatment LG1 group had significantly increased body weight gain rate by 25.2%, levels of triglyceride, total choesterol and LDL cholesterol by 25.2%, 24.6% and 50.5% respectively as compared to control and LO group, and no increase in the levels of HDL cholesterol, blood glucose and blood urea nitrogen. At garlic 1% diet there was no hypolipidemic efficacy in rat serum. Under the treatment with garlic 2% in diet LG2 group showed significantly increased body weight gain rate by 19.7% as compared to control and elevated levels of GOT, GPT and BUN by 85.8~96.4%, 127~148% and 88% respectively as compared to control, but LG2 group had significantly reduced levels of triglyceride, total cholesterol and LDL cholesterol as compared to LOand LG1 group. In present study there were no significant change in HDL cholesterol and blood glucose value. In LG2 group GOT, GPT and blood urea nitrogen values were slightly increased presumably due to the inhibiting effects of garlic on the hepatic or renal function of rats. Nevertheless in this study garlic may have some demonstrable hypolipidemic effects in rat.