• Korean Journal of Food Science and Technology
• /
• v.25 no.4
• /
• pp.307-312
• /
• 1993

Antioxdant effect was studied in model system with linoleic acid methylester and tocochromanols $({\alpha}-,\;{\beta}-,\;{\gamma}-,\;{\delta}-tocopherol\;and \;{\alpha}-,\;{\gamma}-,\;{\delta}-tocotrienol)$ under definite autoxidation condition-temperature $(40,\;60,\;80^{\circ}C),\;O_2\;(0,\;10,\;20%\;O_2\;in\;N_2)$. 13-Hydroperoxy-9-cis-11-trans-, 13-hydroperoxy-9-trans-11-trans-, 9-hydroperoxy-10-trans-12-cis-, 9-hydroperoxy-10-trans-12-trans-octadecadienoic acid methylester as the major oxidation product were produced from linoleic acid methylester by autoxidation, analyzed with HPLC and antioxidant activities were compared by their quantitative changes. Experimental results showed that all added tocochromanols except ${\alpha}-tocotrienol$ had antioxidant effect at $60^{\circ}C$, and also ${\alpha}-tocopherol$, ${\alpha}-tocotrienol$ and ${\delta}-tocotrienol$ had prooxidant effect at $80^{\circ}C$. And cis/trans-hydroperoxide was predominantly produced at $40^{\circ}C$, but trans/trans-hydroperoxide at $80^{\circ}C$. Except no reproductive experimental data in produced hydroperoxides amount, the production ratio of cis/trans-:trans/trans-hydroperoxides in the autoxidation condition of range from $40^{\circ}C/10%,\;O_2\;to\;60^{\circ}C/20%\;O_2$ were as follows: ${\alpha}-T>{\alpha}-T_3>{\gamma}-T>{\beta}-T>{\gamma}-T_3>{\delta}-T>{\delta}-T_3$. This result showed that ${\alpha}-tocopherol$ among tocochromanols had the lowest antioxidant effect.

• Journal of the Korean Applied Science and Technology
• /
• v.37 no.5
• /
• pp.1356-1365
• /
• 2020

In this study, the extracts of Hydrangea macrophylla (H. macrophylla) flowers were investigated for the anti-oxidative and anti-inflammatory activities, and their active constituents were identified. The anti-oxidative effects were tested by DPPH and ABTS⁺ assays. To evaluate anti-inflammatory activities, LPS-induced RAW264.7 cells were examined. Among the extracts, the ethyl acetate fraction showed potent radical scavenging activities and inhibition of nitric oxide (NO) production. Chromatographic purification of the extract led to isolation of the compounds; hydrangenol (1), prunin (2) and astragalin (3). The chemical structures of the constituents were elucidated based on spectroscopic data including NMR spectra, as well as comparison of the data in the literature values. Quantitative analysis by high pressure liquid chromatography (HPLC) determined hydrangenol (1) as the major constituent. Isolated compounds 1-3 decreased the NO level without causing cell toxicities. Based on these results, it was suggested that the extract from H. macrophylla flowers could be potentially applicable as an anti-oxidative and/or anti-inflammatory ingredients.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.6
• /
• pp.529-537
• /
• 1985

The present study was carried out to investigate the effect of the partial freezing as a means of keeping freshness of mullet (Mugil cephlus). Living samples were killed and stored by icing, partial freezing at $-3^{\circ}C$ and freezing at $-30^{\circ}C$, respectively, Changes in the freshness of the mullet muscle and the phys cal properties of its meat paste product were examined during storage. The results obtained are summarized as follows: The period that k value reached to $20\%$ during storage was the longest in the frozen storage, followed by the partial frozen storage and the ice storage, which was 4 days in the mullet muscle stored by partial freezing. In the case of VBN content, it was below 20 mg/100g in the mullet muscle stored by icing and partial freezing. The oxidation of lipids in the mullet muscle was greater in the ice storage than in the partial frozen storage. The myofibrillar protein of the mullet muscle was appeared to decrease during storage, which the decreasing ratios during storage for 9 days were below $3\%$ in the frozen storage, $17\%$ in the ice storage and $10\%$ in the partial frozen storage. While, the alkali-soluble protein showed to increase and in non-protein nitrgenous compounds, sarcoplasmic protein and stroma was not a great change during storage. The decrease of gel strength, folding strength and texture of meat paste products prepared under different storage conditions was the greatest in the ice storage, the next in the partial frozen storage and such changes in the frozen storage were not so much. In gel strength of the product prepared with sample fishes stored for 10 days, the gel strength in the ice storage, partial frozen storage and frozen storage was about $30\%,\;60\%\;and\;97\%$ of the control. respectively. The expressible drip of the products increased with storage time of raw fishes, which that of the products prepared with sample fishes stored for 15 days was about 2.1 times in the ics storage, about 1.5 times in the partial frozen storage and about 1.1 times in frozen storage as much as that of the control, respectively.

• Korean Journal of Food Science and Technology
• /
• v.52 no.5
• /
• pp.560-563
• /
• 2020

Cold plasma has been applied to improve quality of food product; however, studies on its effects on microbial and physicochemical qualities of rice noodles are rarely conducted. In this study, changes in the quality characteristics of rice noodles treated by cold plasma were determined. Cold plasma was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air), and dielectric barrier discharge plasma treatments were applied to rice noodle samples for 0, 10, or 20 min. Rice noodles inoculated with either Bacillus cereus or Escherichia coli O157:H7 were subjected to plasma treatment for 20 min, and the approximate bacterial count reduction were 4.10 and 2.75 log CFU/g, respectively. The Hunter color values of the sample were increased after cold plasma treatment. Peroxide values and thiobarbituric acid reactive substance (TBARS) were increased with an increase in cold plasma treatment time. Futhermore, lipid oxidation was enhanced. Although further studies are warranted to evaluate changes in chemical qualities, such as lipid oxidation of rice noodles, induced by cold plasma, the results suggest that cold plasma can improve the microbial and physical qualities of rice noodles.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.7
• /
• pp.927-933
• /
• 2008

The quality of Gangjung added with detoxified stem bark of Rhus verniciflua (RVSB) extract ($0{\sim}7%$, w/w) during room temperature storage ($25^{\circ}C$, 60 days) was investigated. The moisture content of Gangjung slightly decreased as the storage period increased, especially Gangjung at concentrations between $0{\sim}1%$, $3{\sim}5%$, and 7% decreased after 30, 40 and 50 days of storage, respectively. No significant differences in the hardness were found among the control and experimental samples. However, the peak number of Gangjung containing detoxified RVSB extract at concentrations of $0{\sim}3%$ significantly decreased after 60 days of storage, while that of Gangjung with 5% and 7% addition were not changed during storage. The acid, peroxide and TBA values of Gangjung increased as the storage period increased but the acid value was significantly lower for the Gangjung prepared with 7% (w/w) detoxified RVSB extract after 40 days of storage. Moreover, from 40 to 60 days of room temperature storage, peroxide value significantly decreased as the concentrations of detoxified RVSB extract increased and TBA value significantly decreased when the addition of detoxified RVSB extract was over 3% (w/w). These results suggest that the physical texture of Gangjung improved and lipid oxidation was reduced by the addition of detoxified RVSB extract.

• Journal of Information Display
• /
• v.12 no.3
• /
• pp.145-152
• /
• 2011

Since the discovery of fullerenes as a class of nanostructure compounds, many potential applications have been suggested for their unusual structures and properties. The isolated pentagon rule (IPR) states that all pentagonal carbon rings are isolated in the most stable fullerene. Fullerenes $C_n$ are a class of spherical carbon allotrope group with unique properties. Electron transfer between fullerenes and other molecules is thought to involve the transfer of electrons between the molecules surrounding the fullerene cage. One class of electron transfer molecules is the methanofullerene derivatives ([6,6]-phenyl $C_{61}$-butyric acid methyl ester (PCBM), 4-(2-ethylhexyloxy)-[6,6]-phenyl $C_{61}$-butyric acid methyl ester (p-EHO-PCBM), and 4-(2-ethylhexyloxy)-[6,6]-phenyl $C_{61}$-butyric acid (p-EHO-PCBA), 10-12). It has been determined that $C_{60}$ does not obey IPR. Supramolecular complexes 1-9 and 10-12 are shown to possess a previously unreported host.guest interaction for electron transfer processes. The unsaturated, cis-geometry, thiocrown ethers, (1-9) (described as [X-UT-Y], where X and Y indicate the numbers of carbon and sulfur atoms, respectively), are a group of crown ethers that display interesting physiochemical properties in the light of their conformational restriction compared with a corresponding saturated system, as well as the sizes of their cavities. Topological indices have been successfully used to construct mathematical methods that relate structural data to various chemical and physical properties. To establish a good relationship between the structures of 1-9 with 10-12, a new index is introduced, ${\mu}_{cs}$. This index is the ratio of the sum of the number of carbon atoms ($n_c$) and the number of sulfur atoms ($n_s$) to the product of these two numbers for 1-9. In this study, the relationships between this index and oxidation potential ($^{ox}E_1$) of 1-9, as well as the first to third free energies of electron transfer (${\Delta}G_{et(n)}$, for n = 1-3, which is given by the Rehm-Weller equation) between 1-9 and PCBM, p-EHO-PCBM, and p-EHO-PCBA (10-12) as [X-UT-Y]@R(where R is the adduct PCBM, p-EHO-PCBM, and p-EHO-PCBA group) (13-15) supramolecular complexes are presented and investigated.

• Korean Journal of Food Science and Technology
• /
• v.33 no.6
• /
• pp.784-788
• /
• 2001

Reliable data on the exposure of capsaicin, which evokes hot sensation in hot red pepper, are important prerequisites for studying biological functions of capsaicin in human body since its roles are controversial according to animal and epidemiological studies. To get accurate data, the use of urinary biomarkers was considered as a measure of internal exposure of capsaicin. After 2-day-capsaicin depletion five to six women in their 20's were instructed to eat 60 or 80 g/day hot red pepper soybean paste as a capsaicin source with meal which did not contain capsaicinoid, and to collect their urine separately. HPLC conditions were set to detect capsaicinoid and urinary metabolites at the same time. Most of capsaicinoid were excreted in the form of 4-hydroxy-3-methoxybenzoic acid in three subjects at the highest dose. This result suggests the oxidation of the 4-hydroxy3-methoxybenzaldehyde, the hydrolysis product of capsaicin, is the major metabolic pathway in the human body, whereas the reduction of the aldehyde is the major route in rats. However, neither any metabolite nor the parent compound was ever shown in two of the subjects reflecting large individual differences of capsaicin absorption and/or biotransformation.

• Applied Biological Chemistry
• /
• v.39 no.6
• /
• pp.472-476
• /
• 1996

The major portions of two DNA fragments, one from degradative plasmid, pRA4000 from Pseudomonas putida NCIMB 9866, and the other from degradative plasmid, pRA500 from P. putida NCIMB 9869, which harbor the structural genes for the flavoprotein (pchF) and cytochrome (pchC) subunits of p-cresol methylhydroxylase (PCMH), have been sequenced. The DNA and deduced amino acid sequences for pchC and pchF have been published. In these fragments, a coding region (dhal) for an aldehyde dehydrogenase has been identified. It is proposed that this gene encodes for the aldehyde dehydrogenase which converts p-hydroxybenzyaldehyde to p-hydroxybenzoate. p-Hydroxybezealdehyde is the product of oxidation of p-cresol by PCMH. The fragment from P. putida 9869 also harbors the genes for the ${\alpha}$ (pcaG) and ${\beta}$ (pcaH) subunits of protocatechuate 3,4-dioxigenase. The fragment from 9866 does not have any portion of these genes in the corresponding region A possible open reading frame (ORF) between pchC and pchF is seen for both clones, and a second putative open reading frame (ORF') also exists in the 9866 clone. The gene organizations are dhal-pchC-ORF-pchF-pcaGH for the DNA fragment from 9869, and ORF-dhal-pchC-ORF-pchF for the DNA fragment from 9866.

• Food Science of Animal Resources
• /
• v.27 no.1
• /
• pp.80-86
• /
• 2007

This experiment was conducted to investigate the changes of pork meat quality characteristics exposed to ozone gas for 5, 10, and 15 min and then vacuum packaged during storage for 0, 5, 10, 15, and 20 day at $4^{\circ}C$. The ozone gas exposed groups of pork loin cuts (OZM) had slightly higher pH value compared to the control at day 0 and 5 (p<0.01). The 15 min exposure of ozone gas groups showed significantly (p<0.01) higher TBARS value than that of control at the day 15 and 20. However, there was no significant difference in all groups at day 0,5, and 10. The CIE $L^*$ and $b^*$ values of OZM showed no significant difference between control and ozone gas treated groups during storage. The loin cut color of ozone gas exposure for 15 min had significantly lower CIE $a^*$ values than the other groups at day 0,5, and 15 (p<0.01). The aerobic plate count and coliform bacteria count of pork loin cuts exposed ozone gas significantly (p<0.01) was reduced at day 0 by about $0.45-1.04\;log_{10}CFU/g$ and $0.26-0.30\;log_{10}CFU/g$, respectively. As ozone gas exposure time extended, the aerobic plate count and coliform bacteria count of OZM were increased at day 0, 5, and 10 (p<0.01). However, there were no significant differences observed among groups at day 20 in the counts of aerobic and coliform bacteria. In conclusion, the meat cuts exposed to ozone gas for 5 and 10 min before packing may be a reasonable packing method regarding the effects of ozone level on meat oxidation, color change and microbial reduction.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.25 no.3
• /
• pp.79-87
• /
• 2019

The degree of cosmetic's oxidation depends on the storage conditions and external conditions when using the product. The microbial contamination and oxygen exposure often results in the quality deterioration of cosmetics. In addition, the problem is that consumers often use cream-type cosmetics, which have short expiration period (6-12 months), even after the product is expired. When using the deteriorated cosmetics, it can be fatal to consumers' safety including some symptoms such as folliculitis, rashes, edema, and dermatitis. Therefore, it is necessary to develop sealed smart packaging for cosmetics to prevent the deterioration of cosmetics and improve consumer safety. In this study, we have developed smart packaging design for cosmetics that can measure the surrounding environment and expiration date for the cosmetics in the real time. In addition, the smart packaging includes sensor, which are linked to the mobile application. Users can find out the measurement results through the application. Also, the packaging design and functions were set up based on the survey results by the user and feasible model can be produced based on user choice. The measurement in the three environment has been done after manufactured the sensor, PCB, and mobile application. As a result, it works normally within a certain range under all three environmental conditions. It is believed that the information on expiration dates and storage environment can be efficiently delivered to the consumers through developed cosmetics smart packaging and applications. The development of UI/UX design for consumer is further studied. The UX/UI design of the application plays an essential role in achieving this goal through the commercialization the cosmetic products in the wide range.