• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.139-147
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• 2005

The efficacy of extraction from Inonotus obliquus was examined from the points of antioxidative characteristics and some antioxidative compounds. To enhance the efficient extraction for the effective components from Inonotus obliquus, temperature-stepwise water extraction method was applied. Temperature-stepwise water extracts were prepared for 8 hrs as follows: the first extract at 8$0^{\circ}C$, the second extract from the residue of the first extract at 10$0^{\circ}C$, and the third extract from the residue of the second extract at 12$0^{\circ}C$. Antioxidativeactivities were determined by electron-donating ability of DPPR - free radical, scavenging ability of ABTS$.$$^{+}$radical cation, and by inhibiting ability of linoleic acid autoxidation. In results, the first extract showed the least antioxidant capacity, and the third extract showed the highest antioxidant capacity. The third extract also had the greatest amounts of phenolic compounds and flavonoids. Amounts of phenolic compound from each extract were almost proportional to the radical scavenging activities and linoleic acid autoxidation inhibiting ability (r=0.960∼0.980, regression analysis). Furthermore, the effect of the pooled extract of all three extractions of Inonotus obliquus on the lipid peroxidation reacted with active oxygen species (KO$_2$, $H_2O$$_2$, $.$OH) and metals (Fe$^{2+}$, CU$^{2+}$) was evaluated by measuring the formation of thiobarbituric acid reactive substances (TBARS). The pooled Inonotus obliquus extracts lowered the amounts of TBARS formed by all of the active oxygen species and metals. Especially, these lowering effects were pronounced in the reaction with $.$OH and Fe$^{2+}$. These results suggest that the pooled temperature-stepwise extract from Inonotus obliquus could be potential functional materials to reduce the oxidation of lipids and other compounds induced by free radicals.adicals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.893-898
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• 2002

To examine the antioxidant activity of grape seed ethanol extract, the antioxidative index (AI) by the active oxygen method (AOM) and peroxide value (POV) of linoleic acids containing the extract at levels of 100, 500, 1000 ppm was measured during storage at 6$0^{\circ}C$ for 12 days. When comparing with BHT, the extract at levels of 500 ppm showed similar or better antioxidant activity (AI: 2.25, POV: 57 meq/kg oil) than that (AI: 1.21, POV:58 meq/kg oil ) of BHT at 200 ppm level. The mixture of 500 ppm of the extract and 500 ppm of ascorbic acid showed intense synergistic antioxidant activity (AI: 6.21, POV: 14 meq/kg oil) compared with using 1000 ppm of the extract only (AI: 3.39, POV 43 meq/kg oil). Also to determine the feasibility of using the extract for natural antioxidant, the oxidative stability of roasted peanut and Ramyon was investigated by measuring the POV of crude oils from the samples stored at 60"C for 18 days. The oxidative stability of roasted peanut and Ramyon seemed to be enhanced by treatment with the extract at level of 1000 ppm, especially with the 1 : 1 mixture of extract and ascorbic acid. This study suggested that grape seed ethanol extract could be used as the natural antioxidant for the improvement of overall oxidation stability of fat containing foods.oods.

• Korean Journal of Medicinal Crop Science
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• v.12 no.1
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• pp.79-84
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• 2004

To develop a new functional materials, angiotensin converting enzyme (ACE) inhibitory activity, antioxidant effect and total phenolic content of Hovenia dulcis Thunb. cortex were evaluated. Methanol and water extract of H. dulcis inhibited ACE by 81% and 76%, respectively, at the concentration of $4,000\;{\mu}g\;m{\ell}^{-1}$ which were similar level with that (85%) of commercial peptide-type ACE inhibitor. Superoxide radical scavenging activity of two extracts $(99.5%{\sim}99.9%)$ were stronger than that (69%) of ascorbic acid at the final concentration of $200\;{\mu}g\;m{\ell}^{-1}$. Among the solvent fractions, ether and ethylacetate fraction showed also potent scavenging activities (91% and 85%) for superoxide radical. Inhibitory activities of two extracts on oxidation of human low density lipoprotein (LDL) which were similar with that of ${\alpha}-tocopherol$, were higher than 80% at the concentration of $50\;{\mu}g\;m{\ell}^{-1}$. Total phenol contents of methanol and water extracts were 7.2% and 3.6%, respectively, and that of ethylacetate showed the highest value as 60.8% among the solvent fractions. Therefore, it has been suggested that H. dulcis cortex could be a effective anti-hypertention and antioxidant resource to develope a new functional material.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.288-292
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• 1998

Thermooxidative stabilities of soybean oil, beef tallow and palm oil were studied during frying of steamed noodles. Steamed noodles were fried in $150^{\circ}C$ oils for 70 sec at the interval of 30 min. The frying oil was taken every 8 hrs for the analysis of peroxide value (PV) and free fatty acid (FFA) content, fatty acid composition, and tocopherol and tocotrienol content. A little change was shown in PV and FFA content in soybean oil during frying; on the other hand, rapid increase in beef tallow and palm oil was observed. Unsaturated fatty acid content was the highest in soybean oil, followed by palm oil and beef tallow. While fatty acid composition in soybean oil was not changed during frying, unsaturated fatty acid content decreased and saturated fatty acid increased in beef tallow and palm oil, which showed susceptibility to the oxidation. The ratio of linoleic acid to palmitic acid did not show difference with frying time in soybean oil: however, it decreased in other oils with a high correlation with frying time and higher decreasing rate in palm oil was observed. These suggested that soybean oil was the most stable to thermooxidation and the stability was followed by beef tallow and palm oil. Tocopherol was disappeared during frying and 87.5, 81.1, and 73.1% were remained in soybean oil after 8, 16 and 24 hour frying, respectively. Also the rate decreased in the order of ${\gamma}-,\;{\beta}-\;and\;{\alpha}-tocopherol$. However, 34.2 and 169.0 ppm tocopherol and tocotrienol which were present in control samples of beef tallow and palm oil were completely disappeared by 8 hr frying. Therefore, high thermooxidative stability of soybean oil resulted from higher residual amount of tocopherol during frying, and lower stability of palm oil than beef tallow was partly due to high degree of unsaturation.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.267-273
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• 2018

Horse fat was extracted from fatty horse meat at $70^{\circ}C$ under vacuum conditions. The oxidative stability of horse fat was investigated by the addition of 0, 30, 60, and 150 mg/kg of ${\alpha}$-, ${\gamma}$-, or ${\delta}$-tocopherol during storage of 14 days at $65^{\circ}C$ in the dark. Changes of tocopherol concentration and fatty acid composition, peroxide value, and 2-thiobarbituric acid (TBA) value were analyzed during storage. The levels of the added tocopherols were found to decrease during storage. Unsaturated fatty acids contents of horse fat without tocopherol decreased from 60.87% to 57.22% after 14 days. The peroxide value and TBA value increased as storage time increased. The peroxide values of horse fat after addition of 0, 30, 60, and 150 mg/kg of ${\gamma}$-tocopherol were 43.75, 25.17, 20.87, and 15.41 meq/kg, respectively, and the TBA values were 7.87, 5.64, 4.43, and 4.23 mg malonaldehyde (MA)/kg, respectively, after 14 days. At the concentration of 150 mg/kg, both ${\gamma}$- and ${\delta}$-tocopherol impeded the oxidation of horse fat during storage.

• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.721-732
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• 2008

Pressed ham was manufactured to investigate the effects of grape seed oil on the quality characteristics of pressed ham. Five treatments were divided based on differences in the amount of grape seed oil added into the pressed ham. For control, 10% of back fat was only added without grape seed oil. For the first treatment, 10% of grape seed oil among the lard component added into the pressed ham was replaced. For the 2nd, 3rd and 4rd treatments, 20%, 30% and 40% of grape seed oil was respectively replaced. Pressed ham manufactured using grape seed oil was vacuum packaged and then stored for 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory properties, TBARS and fatty acid composition. In the 1, 21 and 28 days of storage, shear force value of grape seed oil treatment (T4) was significantly lower than that of control (P<0.05). No remarkable differences were found in sensory properties among control and grape seed oil treatment groups. The TBARS value was significantly higher in control than in grape seed oil treatment group(T4) at 28 days of storage (P<0.05). The TBARS of control and grape seed oil treatment groups increased significantly as the storage period increased(P<0.05). The linoleic acid(C18:2) content of grape seed oil treatment groups was significantly higher than that of control(P<0.05). But the contents of C10:0～C20:4 were decreased significantly by grape seed oil additive (P<0.05). Saturated and monounsaturated fatty acid content of control was significantly higher than that of grape seed oil treatment groups(P<0.05). Whereas the increase level of grape seed oil additive resulted in the significantly higher polyunsaturated fatty acid content(P<0.05). Based on these findings, we conclude that the sensory properties and lipid oxidation(TBARS) of manufactured pressed ham were not affected by grape seed oil addition. Also, our results indicate that high-quality pressed ham can be manufactured with strengthen of polyunsaturated fatty acid content.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.581-590
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• 2013

This study investigated the quality characteristics and antioxidant effects of black sesame gruel made with different concentrations of 15 minutes of treatment at $100^{\circ}C$ roasted black sesame. Total lignans showed the highest levels with 15 minutes of treatment at $100^{\circ}C$ roasted black sesame. With regard to lecithin's antioxidant effects, 15 minutes of treatment at $100^{\circ}C$ roasted black sesame showed a higher oxidation restriction rate. Hydroxyl radical scavenging, a similar scavenging activity to tocopherol, and a comparatively higher scavenging activity than sesamol, was shown with 15 minutes of treatment at $100^{\circ}C$ roasted black sesame and showed scavenging abilities of 90% and higher. For black sesame gruels, roasting can be used in a variety of ways in cooking in order to enhance functionality and preference. The most appropriate ratios of $100^{\circ}C$, 15minutes roasted black sesame in black sesame gruels, with regard to the overall quality characteristics, are as follows: The results of the sensory test showed that the overall preference was highest for glutinous rice-black sesame gruel, glutinous brown rice-black sesame gruel, and glutinous black rice-black sesame gruel, which were deemed best with 50% black sesame. From the above results, it could be seen that glutinous rice, glutinous brown rice, and glutinous black rice black sesame gruels, which are made by adding 50% roasted black sesame, contributed to enhancing the function of antioxidant activation and development quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.791-800
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• 2006

This study examined the effects of gromwell (Lithospermum erythrorhizon) extracts on the storage characteristics of Kangjung. At an increase of $0{\sim}0.25%$, there was no significant difference in the moisture content of wild and cultivated gromwell extract added to Kangjung, whereas there was a significant difference when increased to 0.5%. When compared, the occurrence of lipid oxidation among the controlled gromwell extract group stored at $60^{\circ}C$, resulted in peroxide values exceeding 40 meq/kg which is a maximum value for Hankwa within 12 hours of storage. However, at an increase of 0.25%, the cultivated gromwell extract added group reached limits within 16 hours. Furthermore, at a 0.5% increase in cultivated gromwell and 0.25% in wild gromwell, extract added groups exceeded this limit within 20 hours of storage. Gromwell added Kangjung, a fried food, showed efficiency in suppressing oxidation of fat, more so in the wild gromwell than the cultivated gromwell. In addition, efficiency in suppressing oxidation of fat increased at the 0.5% level than the 0.25% level. In conclusion, it is believed that an unused pigment resource called Lithospermum erythrorhizon, normally reserved for medicinal use, can be distributed as a safe food additive. In addition, as Lithospermum erythrorhizon is a natural antioxidant in fried foods, we believe this satisfies the demand for natural food.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.110-116
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• 2017

${\gamma}-Oryzanol-loaded$ calcium-pectin micro- and nanocapsules were prepared by ionic gelation to improve oxidation stability and the effect of particle size on capsule properties was investigated. The physical properties were influenced by preparation conditions such as concentrations of pectin, $CaCl_2$, ${\gamma}-oryzanol$, and hardening time. Particle sizes of micro- and nanocapsules that showed the maximum encapsulation efficiency and sustained release were $2.27{\pm}0.02mm$ and $347.7{\pm}58.1nm$, respectively. Microcapsules showed higher encapsulation efficiency ($50.73{\pm}1.98%$) than nanocapsules ($17.70{\pm}2.04%$), while nanocapsules showed more sustained release and higher stability than microcapsules. Release of ${\gamma}-oryzanol$ from both microand nanocapsules, which was low in gastric environments and promoted in intestinal environments, showed suitable characteristics for oral administration. Furthermore, antioxidant activity of ${\gamma}-oryzanol$ against autoxidation of linoleic acid was prolonged by both micro- and nanoencapsulation in a ferric thiocyanate test. Therefore, micro- and nanoencapsulation using pectin can be effective for improving biodelivery, stability, and antioxidant activity of ${\gamma}-oryzanol$.

• Journal of Ginseng Research
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• v.30 no.1
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• pp.41-48
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• 2006

In the browning reaction of Korean ginseng, it appears that enzymatic and non-enzymatic browning reaction occurred In initial stage of steaming fresh ginseng at low temperature, and then non-enzymatic browning reaction followed in the drying period after steaming. Browning reaction of red ginseng occurred between $60{\sim}90$ min of steaming at $100^{\circ}C$, and browning pigments of red ginseng were mostly water soluble substances. The structural characteristics of water soluble browning reaction products(WS-BRPs) isolated from Korean red ginseng were showed the presence of hydroxyl, amide carbonyl and aliphatic methane groups. From sugar analysis it was identified that L and S-1, melanoidins isolated from red ginseng, contained two kinds of sugars, glucose and xylose, and the other melanoidin S-2 contained the previous and fructose. In order to find out pertinent methods for the acceleration of browning during ginseng processing, various treatment were made on fresh ginseng with sugars, amino acids and inorganic nitrogenous compounds and the extent of browning was measured. Among sugar tested, maltose resulted in the greatest acceleration of browning followed in decreasing order by glucose and lactose, whereas pentoses, fructose, sucrose and raffinose had negligible effect. A marked browning occurred in ginseng treated with basic amino acids, while the extent of browning was not greatly increased when ginseng was treated with aliphatic amino acids, hydroxyl amino acids, or acidic amino acids. The brown color intensity gradually increased with an increase of glucose concentration far up to 0.5M. L, S-1, and S-2 were found to have an ability to donate hydrogen to DPPH, and also they had anti-oxidative activity in the experiments of hydrogen peroxide scavenging, inhibitory activity in the formation of MDA from linoleic acid, auto oxidation of ok-brain homogenates, lipid peroxidation by the enzymatic and non-enzymatic system in liver microsome fraction, and mitochondrial fraction etc. The amounts of acidic polysaccharide(AP) in red ginseng were higher than those of wild and cultured Panax quinquefolius, Panax notoginseng as well as white ginseng (Panax ginseng). In white ginseng, the AP amount is no difference in root ages or sizes, also, the AP amount of ginseng body was similar to that of rhizome, but was higher than that of leaf and epidermis. Addition of red ginseng acidic polysaccharide(RGAP) increased production of nitric oxide(NO) and tumor necrosis factor (TNF)-$\alpha$ in the rodent macrophage cultures, and treatment of RGAP in vivo stimulated tumoricidal activities of natural killer (NK) cells.