• Title/Summary/Keyword: Oxidative stability

Search Result 421, Processing Time 0.024 seconds

Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo

  • Taticchi, A.;Bartocci, S.;Servili, M.;Di Giovanni, S.;Pauselli, M.;Mourvaki, E.;Zilio, D. Meo;Terramoccia, S.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.30 no.11
    • /
    • pp.1605-1611
    • /
    • 2017
  • Objective: Following a previous report, an experiment was conducted to determine the effect of increasing level of dried stoned olives pomaces (DSOP) in the diet of lactating buffaloes on milk and mozzarella cheese yield and characteristics. Methods: Sixteen pluriparous buffaloes distributed into two groups were fed an isoenergetic (0.9 milk forage unit/kg) and isoprotein (149 g/kg dry matter [DM] of crude protein) diet, with or without DSOP. Each animal received 17 kg DM/d. Samples of forages and concentrates were weekly collected and used for duplicate chemical analyses. Individual milk samples from each control were analyzed for chemical and coagulating parameters and daily production of mozzarella cheese was estimated. At the end of the trial, bulk milk of each group was processed to produce mozzarella cheese and chemical (fat, protein, ash, pH) composition, fatty acids composition, carotenoids and tocopherols content were determined. A sensory test was also performed. The oxidative stability was measured on mozzarella cheese and on governing liquid. Results: No significant differences were observed, neither for milk yield and body condition score, nor for milk characteristics. The fat was higher (p<0.05) in mozzarella of DSOP fed group but, saturated fatty acids were lower and unsaturated higher (p<0.01). Furthermore, lower atherogenic (p<0.01), and thrombogenic (p<0.05) indices were found in mozzarella cheese of DSOP fed group. In addition, the administration of DSOP did not affect the mozzarella cheese oxidative stability and no negative effect was found in the sensory properties. Conclusion: No contraindications appeared for the inclusion of DSOP in the diet of lactating buffaloes. Besides, important effects on mozzarella cheese quality were obtained, such as a modification of fat content and attributes with an increment in the mono-unsaturated. Additionally, a lower saturated/unsaturated ratio and atherogenic and thrombogenic indices suggest an improvement of dietetic and nutritional characteristics of mozzarella cheese.

Oxidative Stability of Wheat germ Lipid and Changes in the Concentration of Carotenoid and Tocopherol during Oxidation (밀배아 지방질의 산화 안정성과 카로티노이드 및 토코페롤의 변화)

  • Kim, Hae-Gyoung;Cheigh, Hong-Sik
    • Korean Journal of Food Science and Technology
    • /
    • v.27 no.4
    • /
    • pp.478-482
    • /
    • 1995
  • The changes of the lipid composition and of the contents of carotenoid and tocopherol in wheat germ were studied during the storage at $30^{\circ}C$. The contents of triglyceride and free fatty acid were changed from 66% and 7% to 49% and 24% respectively after 30 days. The predominant free fatty acids were lauric acid (29%), palmitic acid (21%) and linoleic acid (20%), however, linoleic acid increased to 30%, lauric acid reduced to 21% after storage of 30 days. The carotenoids in the wheat germ were ${\beta}-carotene,\;{\alpha}-carotene$, lutein and taraxanthin, and the contents of these were 306, 59, 383 and 356 ng/g wheat germ, respectively. Their contents, however, were reduced to 36, 4, 203 and 149 ng respectively after 20 storage days. Especially, degradation rate of ${\beta}-carotene$ was 22.5 ng/day. The tocopherol isomers in wheat germ were ${\alpha}-,\;{\beta}-\;and\;{\gamma}-tocopherol$, and they reduced from $55,\;48\;and\;38\;{\mu}g/g$ wheat germ to 35, 32 and $32\;{\mu}g$ respectively after 20 storage days. The ${\alpha}-tocopherol$ was degraded by $1.26\;{\mu}g/day$ at this storage condition.

  • PDF

Nutritional Components and Physicochemical Properties of Lipids Extracted from Forest Resources (산림자원에서 추출한 유지자원의 영양성분 및 이화학적 특성 검토)

  • Kim, Mi-So;Park, Joon Hyung;Lim, Ho-Jeong;Kim, Da-Som;Kim, Hoe-Sung;Lee, Kyoung-Tae;Park, Yong Bae;Shin, Eui-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.46 no.4
    • /
    • pp.529-536
    • /
    • 2017
  • Nutritional constituents and physicochemical properties of lipids of forest resources were studied in order to examine their practical utilization in the lipid industry. In this study, Garae, Dongback, Mougwi, and Muwhanja were chosen as sources of fat-soluble components. Fatty acid profiles of forest resources showed more than 80% polyunsaturated fatty acids in total fatty acids. For total tocopherol contents, Garae showed higher content than others; moreover, Dongback was a good source of ${\alpha}$-tocopherol. Phytosterols of forest resources ranged from $55.96{\pm}2.23$ to $194.94{\pm}21.42mg$/100 g, and Muwhanja showed the highest phytosterol contents. Chemical properties such as acid value, peroxide value, and p-anisidine value showed good oxidative stability of lipids of forest resources. For physical properties, browning intensity and color parameters were studied. Induction times, as an indicator of oxidative stability, were measured and ranged from $0.70{\pm}0.01$ to $18.40{\pm}1.02h$ in four forest resources. Taken together, contents of lipid constituents and physicochemical properties can be used as an important preliminary database for utilization of lipids of forest resources.

Stability of Functional Properties and Chemical Components of Gamma-Irradiated Astragali Radix (감마선 조사 황기의 기능성 및 화학적 성분에 대한 안정성 평가)

  • Jeong, Ill-Yun
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.34 no.2
    • /
    • pp.255-260
    • /
    • 2005
  • Stability of functional properties and chemical components of gamma-irradiated Astragali Radix (AR) were investigated to study the application of radiation technology for preservation and hygiene of medicinal herbs. Thus, ethanolic extracts and ethyl acetate fractions were prepared from gamma-irradiated and gamma-nonirradiated AR, respectively. Functional properties were estimated by comparing antioxidant activity (DPPH radical scavenging activity, lipid peroxidation inhibitory activity) and protective effect against oxidative DNA damage in human lymphocytes. Chemical components were compared by HPLC analysis, comparing with calycosin ($_{t}$ R= 15.111 min), which was isolated from ethyl acetate fraction as a standard material. Their antioxidant activities and protective effects against oxidative DNA damage showed no significant difference at the concentrations tested. HPLC analysis also showed almost same pattem. These results suggest that the functional properties and chemical components of AR are not affected largely by gamma irradiation, and radiation technology can be applied to preservation and hygiene of medicinal herbs.s.

Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage

  • Barido, Farouq Heidar;Lee, Sung Ki
    • Journal of Animal Science and Technology
    • /
    • v.64 no.2
    • /
    • pp.380-395
    • /
    • 2022
  • This study investigated the utilization of detoxified Rhus verniciflua (RV) extract as a natural antioxidant to extend the shelf life of chicken breast meat during storage. Pre-heating at (35℃, 100℃, 120℃, and 140℃) was conducted on heartwood of RV prior to extraction to improve its antioxidant activity and remove the allergenic compound urushiol. The antioxidant activity was the highest when RV pre-heated at 120℃ with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity observed at 62.29 EC50 ㎍/mL and 12.11 IC50 mg/mL, respectively. Pre-heating also significantly increased the total phenolic content (TPC), with the highest improvement was seen at 120℃, 100℃, and 140℃ respectively, wherein 35℃ shared no difference with the raw RV (RRV). Urushiol content was vanished following pre-heating at 120℃ and 140℃. With respect to these result, pre-heating treatment at 120℃ was applied before the extraction of the heartwood of RV. Prepared breast meat sample was dipped into distilled water as a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control, and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at 4℃ for 60 min. Treatment group with 0.50% and 1.00% addition increased the redness and yellowness value on day 6 and day 3 of storage respectively (p < 0.05). The pH value of breast meat was also increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until end of storge day compared to control negative (p < 0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity, stronger inhibition of the microbial growth evaluated by total viable count and maintaining a lower total volatile basic nitrogen among treatments (p < 0.05), unless for BHT and 1.00% treatment groups (p > 0.05). It indicates a similar efficacy of detoxified RV extract with that of positive control treated with BHT. The results of this study suggested that dipping chicken breast meat into a solution containing 0.50% of previously pre-heated RV heartwood at 120℃ could be a promising natural antioxidant for extending the shelf life, and at the same time improve its quality during storage.

A Study on the oxidation characteristics of micro-algal bio diesel derived from Dunaliella tertiolecta LB999 (Dunaliella tertiolecta LB999 유래 바이오디젤의 산화특성 연구)

  • Lee, Don-Min;Lee, Mi-Eun;Ha, Jong-Han;Ryu, Jin-Young;Choi, Chang-Yong;Shim, Sang-Hyuk;Lim, Sang-Min;Lee, Choul-Gyun;Lee, Bong-Hee
    • Journal of Marine Bioscience and Biotechnology
    • /
    • v.7 no.1
    • /
    • pp.1-10
    • /
    • 2015
  • Bio diesel has advantages to reduce GHG(Greenhouse Gas) compare with the fossil fuel by using oil comes from plant/animal sources and even waste such as used cook oil. The diversity of energy feeds brings the positive effects to secure the national energy mix. In this circumstance, micro-algae is one of the prospective source, though some technical barriers. We analyzed the bio diesel which was derived from Dunaliella tertiolecta LB999 through the BD100 quality specifications designated by the law. From that result, it is revealed that the oxidation stability is one of the properties to be improved. In order to find the reason for low oxidation stability, we analyzed the oxidation tendency of each FAME components through some methods(EN 14111, EN14112, EN16091). In this study, we could find the higher double bond FAME portion, the more oxidative property(C18:1${\ll}C18:3$) in bio diesel and main unsaturated FAME group is acted as the key component deciding the bio diesel's oxidation stability. It is proved experimentally that C18:3 FAME are oxidized easily under the modified accelerated oxidation test. We also figure out low molecular weight hydrocarbon and FAME were founded as a result of thermal degradation. Some alcohol and aldehydes were also made by FAME oxidation. In conclusion, it is necessary to find the way to improve the micro-algal bio diesel's oxidation stability.

Stability of Lipids in Ramyon (deep fat fried instant noodle) -I. Oxidative Changes in the Ramyon Lipids during Storage- (라면 유지(油脂)의 안전성(安定性)에 관한 연구(硏究) -(I) 시험저장중(試驗貯藏中) 라면유지(油脂)의 산패(酸敗)에 대(對)하여-)

  • Cheigh, Hong-Sik;Kwon, Tai-Wan
    • Korean Journal of Food Science and Technology
    • /
    • v.4 no.4
    • /
    • pp.259-264
    • /
    • 1972
  • Oxidative changes of the Ramyon lipids were studied under three experimental storage conditions. Ramyon was 1) exposed to fluorescent light irradiation at $25^{\circ}C$, 2) incubated in the dark at $40^{\circ}C$ and 3) irradiated with ultra-violet light at $25^{\circ}C$. In the study, changes in acid value, peroxide value, carbonyl value, TBA number, fatty acid composition and iodine value were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, and TBA number of the samples under fluorescent light irradiation and $40^{\circ}C$ incubation increased slightly during storage, while a sharp increase of those values were noticed with the samples of ultra-violet light irradiation. Especially, the TBA number of the Ramyon lipid under ultra-violet light irradiation markedly increased within 10 weeks and then decreased. With this change in TBA number, however, the bound form of malonaldehyde increased gradually. During the storage under $40^{\circ}C$ incubation, and ultra·violet irradiation for 10 weeks, the content of linoleic and linolenic acids decreased, while palmitic and stearic acids increased. However, only small changes were noticed in iodine value of the samples. On the other hand, oxidative rancid odor appeared at the end of 16 weeks storage under fluorescent light irradiation and $40^{\circ}C$ incubation, while it took only 4 weeks with the sample stored under ultra-violet irradiation.

  • PDF

Reaction of the Fe(II) Macrocyclic Complexes with Dioxygen : Preparation of New Unsaturated Ring Systems by Oxidative Dehydrogenation Reactions of Fe(II) Macrocyclic Ligands (이가철 거대고리 리간드의 착화합물과 산소 분자간의 반응 : 이가철 거대고리 리간드 착화합물의 산화성 탈수소 반응에 의한 새로운 불포화 고리계의 합성)

  • Myunghyun Paik;Shin-Geol Kang;Kyu Whan Woo
    • Journal of the Korean Chemical Society
    • /
    • v.28 no.6
    • /
    • pp.384-392
    • /
    • 1984
  • Reaction of the Fe(II) complex of a fully saturated tetradentate macrocyclic ligand [Fe([14]aneN$_4)(CH_3CN)_2]^{2+}$, where [14]ane$N_4$ represents 1,4,8,11-tetraazacyclotetradecane, with $O_2$ has been investigated in acetonitrile solutions. [Fe([14]aneN$_4)(CH_3CN)_2]^{2+}$ reacts with oxygen to yield low spin Fe(III) species, [Fe([14]aneN$_4)(CH_3CN)_2]^{3+}$, which undergoes metal ion assisted oxidative dehydrogenation of the macrocyclic ligand to produce low spin Fe(II) complex, [Fe([14]tetraeneN$_4)(CH_3CN)_2]^{2+}$. The macrocyclic ligand in [Fe([14]tetraeneN$_4)(CH_3CN)_2]^{2+}$ is highly unsaturated and its double bonds are conjugated. [Fe([14]dieneN$_4)(CH_3CN)_2]^{2+}$ and [Fe([14]dieneN$_4)(CH_3CN)_2]^{3+}$ are isolated as the intermediates of the reaction. The Fe(II) complexes involved in this oxidative dehydrogenation reaction react with carbon monoxide to give respective carbon monoxide derivatives, [FeL$(CH_3CN)(CO)]^{2+}$ (where L = macrocyclic ligand). The values of $v_{CO}$ of [FeL$(CH_3CN)(CO)]^{2+}$, and the electrochemical oxidation potentials of Fe(II) ${\to}$ Fe(III) and the qualitative stability toward air-oxidation for [FeL(CH$_3CN_2)^{2+}$ increase as the degree of unsaturation of the macrocyclic ligands increase.

  • PDF

Evaluation on Pharmacological Effects and Compound Contents of Hwangryunhaedok-tang formulation for Tablet (황련해독탕을 함유하는 정제 개발과 성분함량 및 약리효과 평가)

  • Lee, Ji-Beom;Choi, Hye-Min;Kim, Jong-Bum;Kim, Jung-Ok;Moon, Sung-Ok;Lee, Hwa-Dong
    • The Korea Journal of Herbology
    • /
    • v.33 no.2
    • /
    • pp.9-18
    • /
    • 2018
  • Objectives : Hwangryunhaedok-tang (HRHDT) is one of the well-known prescription herbal drugs of Korean herbal medicine, which has been widely used for the treatment of various bacterial and inflammatory diseases. This study was conducted in order to develop the tablet formulations of HRHDT and compare its efficacy with the other commercial formulations. Methods : Corresponding herbal medicines comprising of HRHDT were extracted with water for 3 hr at $95{\sim}100^{\circ}C$ and then vacuum dried. Subsequently, some pharmaceutical excipients such as microcrystalline cellulose, croscarmellose sodium, magnesium stearate, etc were used to prepare the HRHDT tablets. The contents with characterizing components of HRHDT tablet was compared with the HRHDT decoction. The contents of characterizing components were analyzed with HPLC. Furthermore, we investigated the anti-inflammatory and anti-oxidative abilities of two different commercial HRHDT granules (HJP-1 and HJP-2) and were compared with that of the formulated HRHDT tablets. The anti-oxidant properties of HRHDR were studied using the 1,1-diphenyl-2-picryhydrazyl (DPPH) radical, contents of total flavonoid and polyphenol. In addition, based on this result the anti-inflammatory effects have verified by mechanism from LPS- treated Raw264.7 macrophages. Results : The results demonstrated that HRHDT tablets showed more anti-inflammatory and anti-oxidative effects than HJP-1, HJP-2. Moreover, it showed more superior effects in terms of dose, usability and stability than the granules. Conclusion : Hence, we concluded that in order to improve the quality and efficacy of the Korean herbal medicine, it is necessary to develop appropriate methods and establish standardized techniques for the development of good formulations.

Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets

  • Aslam, Sadia;Shukat, Rizwan;Khan, Muhammad Issa;Shahid, Muhammad
    • Food Science of Animal Resources
    • /
    • v.40 no.1
    • /
    • pp.55-73
    • /
    • 2020
  • Poultry meat is generally exposed to quality deterioration due to lipid oxidation during storage. Oxidative stability of meat can be increased by feed supplementation. Aim of the current study was to investigate the effect of dietary supplementation of fish waste derived bioactive peptides on antioxidant potential of broiler breast meat and physico-chemical characteristics and quality parameters of nuggets prepared from breast meat. 180 broiler birds (six groups of 30 birds) were purchased. Each group was given different concentrations of bioactive peptides i.e. 0, 50, 100, 150, 200, and 250 mg/kg feed. After completion of six weeks birds were slaughtered and breast meat was stored at -18℃ for six months. Nuggets were prepared and stored at -18℃ for 45 days. Meat samples were analyzed for antioxidant activity [total phenolic contents (TPC), DPPH· scavenging activity, and ferric reducing antioxidant power] and lipid oxidation assay at regular intervals of 1, 2, 3, 4, 5, and 6 months while nuggets were analyzed for quality (pH, color, texture and water holding capacity) parameters after regular interval of 15 days. A significant (p<0.05) effect of feed supplementation was observed on antioxidant status such as TPC, DPPH· scavenging activity, and FRAP of broiler breast meat. Dietary interventions of bioactive peptides significantly (p<0.05) delayed lipid oxidation of breast meat than control. All the quality parameters were also significantly affected due to dietary bioactive peptides and storage duration. Thus, dietary interventions of bioactive peptides can increase the antioxidant and shelf stability of broiler breast meat and nuggets.