• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1092-1096
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• 2002

Ethyl acetate and butanol fractions among the serial solvent fractions of grape seed ethanol extract contained the catechin at the levels of 35.7 mg/g and 20.2 mg/g, respectively However, the POV increasing patterns of two linoleic acid samples containing each solvent fraction were so similar that the difference in antioxidant activity by the catechin content of each solvent fraction could not be found. Each solvent fraction was fractionated on C18 cartridges into three subfractions which were mono-, dimers fraction (FI), oligomers fraction (FII) and polymers fraction (FIII) to examine the effect by the difference in degree of Polymerization of proanthocyanidin. The catechin contents of ethyl acetate subfractions (E-F) were in the order of E-FI (26.0 mg/g) > E-FII (18.6 mg/g) > E-FIII (13.7 mg/g) but the three subfractions showed nearly similar antioxidant activities, by the POV measurement at 1,000 ppm concentration. Also the catechin contents of butanol subfractions (B-F) were in the order of B-FI (35.3 mg/g) > B-FII (30.8 mg/g) > B-FIII (22.7 mg/g) but similar antioxidant activities were observed in all subfractions. In this study, similar antioxidant activities of each solvent subfraction in spite of different catechin contents inform that the degree of polymerization of proanthocyanidin as well as the total catechin content should be considered in quality control of grape seed extract produced for natural antioxidant.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.266-273
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• 2002

A total of 225 day-old broiler chicks (43.08 g initial body weight) were allotted to three dietary treatments for a 6-week feeding trial. The treatments were 1) Control (defatted rice bran; DFRB), 2) fresh rice bran (FRB) and 3) rancid rice bran (RRB). Rice brans were intentionally spoiled by two degrees of rancidity by the values of free fatty acids (FFA): 7.6% (FRB) and 16.3% (RRB). Diets were prepared on an isonutrient basis, and defatted or rancid rice brans were included 5 and 10% for starter (0-3 week) and finisher (3-6 week), respectively. At the end of the feeding trial, six chicks per treatment were sacrificed, and thigh meats were ground and stored at $1^{\circ}C$ for thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) analyses. For a digestibility, 48 growing chicks (4 weeks old) were employed in cages (3 replicates/treatment, 2 birds/cage) according to the experimental design: FRB, RRB, pelleted and extruded rice bran. Some of the FRB were pelleted ($70^{\circ}C$) or extruded ($110^{\circ}C$). There was no significant difference in growth performance during the starter period, but chicks fed a diet containing DFRB grew faster (p<0.05) with increased feed intake (p<0.05) than those fed diets containing rice brans, FRB or RRB, during the finisher period. Feed conversion ratio in the RRB was inferior (p<0.05) to the DFRB. Between rice bran groups, weight gain was higher (pco.os) in FRB than in RRB during finisher period. There was a similar trend in growth performance of chicks for the overall period (0-6 week) as the finisher period. Dry matter and energy digestibilities were higher (p<0.05) in extruded than in RRB group. Protein digestibility was improved (p<0.05) when rice bran was extruded, but not pelleted. The chicken meats from RRB showed higher (p<0.05) TBARS than those from FRB during storage for 4 weeks at $1^{\circ}C$. In conclusion, it would appear that feeding rancid rice bran gave negative effects on growth performance and lipid stability of meat in broiler chicks.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.186-193
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• 2005

The antioxidative and antimicrobial activities were carried on the leeks (Allium tuberosun R.) ethanol extracts in order to find out new food functional components. Three species of leeks used in this study were Chinese leek(long type, LL), general leek(medium type, LM), and medicinal leek (short type, LS). Total amounts of polyphenol compounds in LS was shown as the highest (436.60mg%) value. All of ethanol extracts of these leeks were shown to be had good electron donating ability(EDA) and nitrite scavenging activity. Specialty, the ethanol extract of LS(LSEx) had the highest EDA 30.47% and nitrite scavenging activity 77.24% and the lowest was LMEx. The antioxidative activities of these ethanol extracts on the corn germ oil were measured by peroxide values(POV) and conjugated diene values (CDV) storaging for 30 days at $60{\pm}2^{\circ}C$. The antioxidative activities of these extracts by POV and CDV were determined as following order as LSEx> LLEx) LMEx. The antioxidative activities of all extract were presented as high tendency by increasing adding amounts (0.02%>0.05%>0.1%). When the antioxldative activities were compared with BHT and ${\alpha}-tocopherol$, the degree of the antioxidative activities of these extracts were certified as lower than BHT and higher than ${\alpha}-tocopherol$. And also LSEx, LMEx, and LLEx had antimicrobial effects on the several micro organisms, especially the effect on the Pseudomonas aeruginasa was remarkable. While LMEx had shown inhibit effect on most of micro organism used in this study.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.215-221
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• 2020

The purpose of this study was to investigate the protective effect on oxidative stress induced PC12 cells, and volatile flavor composition of essential oils derived from medicinal plant seeds- Gossypium hirsutum L. (G. hirsutum), Coix lachryma-jobi (C. lachryma-jobi) and Oenothera biennis (O. biennis). The essential oils were obtained by the solvent (hexane) extraction method from the seeds. The essential oils of the seeds were analyzed by the solid-phase micro-extraction gas chromatography mass spectrometry (SPME-GC/MS). The major compounds of G. hirsutum, C. lachryma-jobi and O. biennis were cyclonexanol (16.65%), β-asarone (14.29%) and ylangene (50.01%). The DPPH radical scavenging activity (IC₅₀) was the highest value of 8.52 mg/mL in the O. biennis. Additionally, IC₅₀ values of G. hirsutum and C. lachryma-jobi were 26.76 mg/mL and 36.81 mg/mL. For the oxidative stress on PC12 cells, we treated with hydrogen peroxide (H₂O₂). The pretreatment of oxidative stress induced PC12 cells with all the essential oils preserved or increased their cell viability and G. hirsutum and O. biennis attenuated the ROS generation (by 68.75% and 56.25% vs. H₂O₂ control). The results of this study suggest that the essential oils derived from medicinal plant seeds could be used as valuable back data as a natural essential oil material to prevent neurodegenerative diseases by protecting neuro-cells.

• Applied Biological Chemistry
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• v.34 no.2
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• pp.149-153
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• 1991

Several commercial soybean oils were stored at $20^{\circ}C,\;40^{\circ}C$ and $60^{\circ}C$ with daily exposure of fluorescent light for 12 hours and evaluated their rancidity by headspace gas chromatographic analysis of pentanal and hexanal. The data of gas chromatographic analysis was compared with organoleptic flavor evaluation. For headspace gas chromatographic analysis, the volatile compounds were recovered by porous polymer trap and flushed into a fused silica capillary column at $250^{\circ}C$, The pentanal and hexanal separated were identified by gas chromatography and gas chromatography-mass spectrometric method. The results showed that the contents of pentanal and hexanal were linearly increased during storage for 100 days. A very simple linear relationship was found between organoleptic flavor scores and amounts of two volatile compounds with very high correlation coefficient. A similar linear relationship was also obtained for acid and peroxide value with sensory data. This results suggested the possible implication of pentanal and hexanal as an quality index for rancidity evaluation of soybean oil.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.189-193
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• 1997

A study was conducted to investigate the effects of deodorizing temperature on physicochemical characteristics, fatty acid and triglyceride (TG) composition, and to estabilish the optimal deodorizing conditions in corn oil. Acid value (AV) of $240^{\circ}C$ treating group was showed 0.065 as the lowest level, the AV range was $0.08{\sim}0.09$ at $250{\sim}270^{\circ}C$. Lovibond total color was 24 as the lowest level, peroxide values (POV) were zero at $240{\sim}270^{\circ}C$ range. But POV was showed 0.42 meg/kg oil at $235^{\circ}C$, according to the optimal deodorizing temperature for the complete removal of peroxides was required more than $240^{\circ}C$. On the other hand, inclose of deodorizing temperature was conducted to the increase of saturated fatty acid content as myristic, palmitic, stearic and arachidic acid etc. Change of TG composition at treated group more than $250^{\circ}C$ was reliable, $S_3$ type TG was appeared. As a result, high temperature deodorizing was induced the undesirable influence at the physicochemical properties in deodorized corn oil.

• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.513-520
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• 2020

Here, we evaluated the functional properties of histidine-containing low-molecular-weight (LMW) peptides obtained from tuna waste meats. As with histidine-related components composed of histidine, 1-methyl histidine and anserine, histidine-containing LMW peptides exhibited high α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging effect in a dose-dependent manner. Among the histidine-related dipeptides, anserine exhibited the highest reducing power followed by carnosine. By comparison with dipeptides, tuna extracts also showed similar reducing power and the activity was in a dose-dependent manner. In addition, the antioxidant activities of tuna extracts such as DPPH radical scavenging effect, reducing power, superoxide dismutase activities, and peroxide value of linoleic acid were affected by the various extraction methods.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.506-515
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• 1985

The inhibitory effects of red-ginseng saponin hydrolyzates (prosapogenin, panaxadiol and panaxatriol) on lipoperoxide formation in vitro and in vivo were investigated and correlated with anti-aging. Saponin hydrolyzates showed the electron-donating ability (EDA) of 12.88 - 19.76% to DPPH in vitro, and the ability was distinctively decreased in order of prosapogenin, panaxatriol and panaxadiol. The induction period of saponin hydrolyzates, which was measured by the method of peroxide value (POV), was much longer than red-ginseng saponin and decreased in order of prosapogenin, panaxatriol and panaxadiol. The inhibitory effect of saponin, hydrolyzates in vivo was remarkably greater than control. In contrast to red-ginseng saponin, almost similar inhibitory effect in rat liver and kidney was observed, whereas they were much more effective than red-ginseng saponin in blood. The superoxide dismutase (SOD) activity of saponin hydrolyzates in vitro was also measured, and the inhibitory effect of saponin hydrolyzates was found to be 24.2-36.4% and 2-3 times greater than that of red-ginseng saponin (12.1%). Saponin hydrolyzates showed the inhibitory effects of 11.2-21.6% and 12.9-22.2% in oral and intraperitioneal administrations, respectively. It was also found from the measurement of peroxidase activity that the inhibitory effects of saponin hydrolyzates were 111.4-139.6% in oral administration and 129.0-188.6% in intraperitoneal administration.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.468-479
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• 1989

The oxidative stability of the ramyon prepared with rapeseed oil fortified with antioxidants or blended with palm oil was studied to explore the possibility of substituting it for Imported frying fats and oils. Natural tocopherols, butylated hydroxyanisole(BHA), tertiarybutyl hydroquinone(TBHQ), and ascorbyl palmitate with citric acid were used at a level of 0.02 percent. Blended oils were prepared by adding a palm oil to the rapeseed oil at ratios of 7:3, 5:5, and 3:7(w/w), respectively. Ramyon samples were stored at $35.0{\pm}0.5^{\circ}C$. for 90 days. The values of parameters, such as peroxide value, unsaturation ratio, and dielectric constant, of the extracted oils were regularly determined. An organoleptic test for the flavor of the samples was also performed. The oxidative stability of the samples was estimated on the basis of the changes of the parameter values. The effectiveness of the antioxidants was in the order of TBHQ ${\gg}$ ascorbyl palmitate with citric acid>BHA>natural tocopherols. The oxidative stability of the ramyon prepared with the rapeseed oil containing 0.02 percent TBHQ was almost as good as that of the ramyon prepared with the palm oil. The stability of the ramyon prepared with the blended oil containing 70 percent palm oil was also as good as that of the ramyon prepared with the palm oil.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.500-505
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• 1985

A method to store concentrated milk in the liquid state at $-15^{\circ}C$ was developed, and quality changes during storage of milk were evaluated. Combined cryoprotectants (CCP) suitable for storing concentrated milk in the liquid state at $-15^{\circ}C$ were consisted of 17.74% sucrose, 8.87% glucose, 8.87% fructose, 2% glycerol, 0.25% sodium hexametaphosphate, 0.25% NaCl and 0.02% ascorbic acid. The amount of CCP to be added to concentrated milk to depress freezing point to $-15^{\circ}C$ was 38% by weight. Gelation due to protein denaturation was the most serious quality change during storage, which adversely affected appearance and utilization of the stored product. Gelation was observed after 3 weeks storage in the control, but it was not in milk with CCP throughout 18 weeks storage. Amount of protein precipitated increased in the control during storage, whereas there was no protein precipitated in milk with CCP. Surface color and peroxide value of the control and treatment did not change significantly during storage, and there were no marked differences between the control and treatment. These results indicated that quality of concentrated milk could be preserved, without gelation, by storing milk with CCP in the -liquid state at the frozen storage temperature. Besides, energy required for freezing preservation of milk could be significantly reduced by elimination of phase changes for freezing and thawing, and the stored product could be continuously processed for the final products without long waiting time for thawing.