• Food Science of Animal Resources
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• v.44 no.1
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• pp.189-203
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• 2024

This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyzed fatty acid composition, peroxide value (PV), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Pork patties were manufactured with the addition of RSO-0.4%, 0.8%, 1.6%, and 2.4%-and measured in terms of proximate composition, pH, water holding capacity (WHC), cooking loss (CL), color, texture profile analysis, and a sensory evaluation. Total microbial count (TMC), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and PV were measured at 1, 3, and 7 days of refrigerated storage. The DPPH radical scavenging activity of RSO was found to be 75.46%. In the cases of WHC and CL, there was no significant differences observed between RSO0.4%, RSO0.8%, and positive control (PC; p>0.05). Meanwhile, RSO2.4% showed significantly lower hardness, springiness, gumminess, and chewiness than PC (p<0.05), and these values tended to decrease with the addition of increasing RSO. In terms of storage characteristics, with an increase in the amount of RSO added, TMC, VBN, TBARS, and PV all decreased; among the treatment groups, RSO2.4% showed the lowest values. In conclusion, RSO exhibits antioxidant activity, but when added in large amounts, it negatively affects the quality characteristics of patties while positively impacting their storage properties, thus necessitating a balanced consideration of both outcomes. Therefore, adding 1.6% RSO is considered to be the most appropriate level for formulations to be used in practice.

• The Korean Journal of Food And Nutrition
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• v.37 no.1
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• pp.30-39
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• 2024

Black chestnut (BC) was obtained through aging of fresh chestnut (FC) at 80℃ for 15 days. Proximate and mineral compositions along with colors of FC and BC were evaluated. With aging, moisture contents decreased by 50%, whereas sugar contents, carbohydrate contents, and calories increased. Contents of minerals (Fe, P, Ca, Na, Mg, K) were significantly higher in FC than in BC, showing an order of Mg < Ca < P < K in both FC and BC. Using a Hunter color system, it was found that lightness (L), redness (a), and yellowness (b) values of FC were higher than those of BC. Antioxidant and cytotoxic activities of hot water and ethanol (50, 80, 100%) extracts prepared from FC and BC were evaluated. Extraction yields were lower with FC than with BC. Among water and ethanol extracts, water extract showed the highest DPPH radical scavenging activity for both FC and BC. IC₅₀ values for ABTS+ radical scavenging activities increased after aging. Cytotoxicities of FC and BC extracts were similar to each other. They were different against various cell lines (3T3, HeLa, and Sarcoma-180). These results suggest that BC could be used as a new processed food using chestnut.

• Journal of Mushroom
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• v.22 no.2
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• pp.53-59
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• 2024

This study analyzed the effects of different nitrogen sources in substrate composition on the growth of Pleurotus ostreatus, as well as the subsequent changes in flavor and antioxidant activity. The T2, composed of poplar sawdust, beet pulp, cotton seed dregs, and cotton seed coat in a ratio of 40:20:20:20, exhibited the highest yield at 156.6 g. The total polyphenol content and ABTS and DPPH radical scavenging activities were 8.25 mg GAE/g, 70%, and 49%, respectively, showing higher radical scavenging activity compared to the Control and T1. Additionally, varying nitrogen content resulted in distinct aroma patterns and is presumed to influence taste profiles such as sourness, umami, and saltiness.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.289-289
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• 2017

The climate change impact has facilitated double cropping system on maize production in Korea. The objectives of this study were to investigate the chemical composition changes according to the sowing dates on double cropping in 8 dent type, 2 intermediate type, and 4 semiflint type of Korean maize (Zea mays L.) hybrids and evaluate its antioxidant characteristics. Fourteen maize hybrids were sown on April 5 and July 5 of 2015. The average crude protein contents in dent and semiflint type maize sown on April 5 were higher than those sown on July 5 (p<0.05). There was no significant difference in average of total amino acid contents in all types of maize according to the sowing dates. Major amino acid in maize hybrids were glutamic acid followed by proline, alanine, and aspartic acid, which has no significant difference according to the sowing dates. The average crude fat contents in semiflint and intermediate type maize sown on April 5 were higher than those sown on July 5 (p<0.05). The average composition of saturated fatty acid in dent type maize sown on April 5 was higher than those sown on July 5. However, the average unsaturated fatty acid composition showed the opposite result (p<0.05). Fatty acids were mainly composed of linoleic acid (C18:2) and oleic acid (C18:1) in maize hybrids. The average oleic acid percentage of dent and semiflint type maize sown on April 5 were higher than those sown on July 5, while the average linoleic acid was lower. The average amylose content of all types of maize sown on April 5 was higher than those sown on July 5. On the other hands, the average carotenoid contents had the opposite result (p<0.05). There were no significant differences in total average of polyphenol contents and DPPH and ABTS radical scavenging activities in all types of maize based on the sowing date. Total polyphenol contents had positive correlation with DPPH (r=0.33, p<0.01) and ABTS (r=0.50, p<0.0001) radical scavenging activities. In conclusion, the kernel composition affects maize quality. These data are useful for maize breeding program and cultivation and food processing industry.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.02a
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• pp.264-264
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• 2011

Poly [(N, N'-oxydiphenylene) pyromellitimide], polyimide (PI) film은 기계적 강도가 매우 우수하고 열적, 화학적 안정성이 뛰어난 재료로서 전자제품의 소형화, 경령화, 고성능화를 위한 차세대 flexible electronic device에 적용하기 위하여 많은 연구가 진행되고 있다. 그러나 PI의 특성상, 매우 낮은 표면에너지로 인해 금속과의 접촉력이 좋지 않은 단점을 가지고 있다. 본 연구에서는, 금속박막과 PI film 과의 접촉력을 증가시키기 위해 remote-type modified dielectric barrier discharge (DBD) module을 이용하여 대기압 플라즈마 표면처리를 하였다. 실험에 사용된 gas composition은 각각 $N_2$/ He/ $SF_6$, $N_2$/ He/ $O_2$, $N_2$/ He/ $SF_6$/ $O_2$, $N_2$/ He/ $SF_6$/ $O_2$ 이다. $N_2$/ He/ $SF_6$/ $O_2$ gas composition을 이용하여 PI 표면을 플라즈마 처리한 경우, C=O 결합이 PI film 위에 생성됨으로써, 접촉각이 매우 낮게 형성됨을 관찰할 수 있었다. 이와는 반대로 $N_2$/ He/ $SF_6$ gas composition 을 사용하였을 경우에는 C-Fx 화학적 결합이 생성되기 때문에 가장 높은 접촉각이 형성됨을 관찰할 수 있었다. 특히, $N_2$ (40 slm)/ He (1 slm)/ $SF_6$ (1.2 slm) gas composition에 $O_2$ gas를 0.2 slm부터 1.0 slm까지 변화시켜가며 PI film 표면을 처리한 결과, $O_2$ gas를 0.9 slm 첨가하였을 때, 가장 낮은 $9.3^{\circ}$의 접촉각을 얻을 수 있었다. 이는 0.9 slm의 $O_2$ gas를 첨가하였을 때, 가장 많은 양의 $O_2$ radical이 생성되기 때문에 많은 양의 C=O 결합이 생성되기 때문이다. 최적화된 $N_2$ (40 slm)/ He (1 slm)/ $SF_6$ (1.2 slm)/ $O_2$ (0.9 slm) gas composition 조건에서 Ag film과 PI film과의 접촉력을 관찰할 결과, 111 gf/mm를 얻을 수 있었다.

• BMB Reports
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• v.28 no.4
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• pp.293-300
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• 1995

The radical centers detected in the reaction of metmyoglobin (MetMb) with hydrogen peroxide ($H_2O_2$) have been studied by using a spin trapping technique. A broad 5-line asymmetric electron spin resonance (ESR) spectrum, with $2A_{max}=4.07\;mT$ and $2A_{min}=2.97\;mT$, obtained after incubation of MetMb with $H_2O_2$ in the presence of a spin trap, 5,5-dimethyl pyrroline-N-oxide (DMPO) was gradually weakened with time and disappeared completely by 6 min after addition of guanidine-HCl (14 M). When a higher concentration (6 M) of the agent was added, the signal disappeared within 40 see and the DMPO/OH signal appeared immediately. Then, a new 8-line signal with similar intensities grew gradually and was fixed by 45 min, coexisting with the DMPO/OH signal. This new signal was found to be composite, consisting of two different radical species. One of the 6-line signals, with $a_N$ 1.49 mT and $a_H$ 0.988 mT, was assigned to the DMPO/phenoxyl radical adduct. The second 6-line signal with $a_N$ 1.55 mT and $a_H$ 2.22 mT was assigned to carbon-centered radical adduct. When 3,3,5,5-tetramethylpyrrolin-N-oxide (TMPO), was employed in the place of DMPO, another broad asymmetric 5-line signal was detected with $2A_{max}=3.99\;mT$ and $2A_{min}=3.04\;mT$, which is virtually identical to that obtained from the DMPO system The shape of the spectrum of the TMPO adduct changed drastically, with lapse of time resulting in a broad singlet after 40 min. The broad singlet was assigned to the porphyrin radical adduct. Incubation of globin with Fenton reagent in the presence of DMPO initially gave a DMPO/OH signal. Then, a new 12-line signal began to grow after one minute and fixed after 15 min. coexisting with the DMPO/OH signal, This 12-line signal was assigned to DMPO/phenoxyl with $a_N$ 1.47 mT, $a_{{\beta}H}$ 0.99 mT and $a_{{\gamma}H}$ 0.13 mT. A minor concentration of carbon-centered radical adduct was also detected. This radical composition is identical to that of guanidine HCl treated MetMb/DMPO/$H_2O_2$ system, indicating that the radical producing conditions are somehow common in both systems. Heme iron can be released by excess $H_2O_2$ in the MetMb/$H_2O_2$ system, providing for Fenton reagent. When MetMb was pretreated with tyrosine blocking agent, $KI_3$ the broad 5.line MetMb-derived signal was not detected in the MetMb/DMPO/$H_2O_2$ system, whereas no such effect was detected on such system of Hb in which the radical center was assigned to cysteine residue not tyrosine, indicating that tyrosine residue is a main radical center produced in the MetMb/$H_2O_2$ system Thus, the present data strongly support the previous indication that the apomyoglobin-derived radical center formed in the reaction of MetMb with $H_2O_2$ is a tyrosine residue.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.343-349
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• 2011

The chemical composition and antioxidative activity of kiwifruit varieties in Jeju, such as Jecy Gold (Actinidia chinensis var. 'Jecy Gold'), Halla Gold (A. chinensis var. 'Halla Gold'), Jecy Sweet (A. deliciosa var. 'Jecy Sweet') and Hwabuk 94 (A. deliciosa var. 'Hwabuk 94') were investigated. The crude protein, crude lipid, and pH showed no differences among variety and maturity whereas the moisture contents showed differences among the variety and maturity. Jecy Sweet in mature stage showed the highest values in soluble solid, crude protein, crude lipid, and crude ash. The changes in chemical components of kiwifruit by maturity stage were as follows: during ripening, the glucose and the fructose contents increased considerably with the decrease of sucrose content. Potassium, phosphorus, sodium, and magnesium were estimated as the major minerals in kiwifruit and Jecy Sweet contained the highest amounts of potassium and magnesium. At maturity stage, ascorbic, malic and lactic acid were increased with the decrease of citric acid content. The polyphenol contents were 26.81~56.10 ${\mu}g/g$ and 8.64~26.45 ${\mu}g/g$, respectively, in immature and mature fruits. During ripening, the polyphenol content was decreased. The DPPH radical scavenging activity of methanol extracts were 84.47~89.37% and 43.94~76.96% at 500 ppm, respectively, in immature and mature fruits. The immature varieties of kiwifruit have a high DPPH radical scavenging activity. Therefore the chemical composition and physiological activity of kiwifruit was affected by variety and maturity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1351-1357
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• 2007

"Hae-Songi" mushroom is a kind of Hypsizigus marmoreus, one of the edible mushrooms. Powder and hot water extracts of the mushroom fruit-body were investigated for their proximate composition, amino acid contents, ${\beta}-glucan$ contents, total phenolic contents and antioxidant activity. The measured antioxidant activity included free radical scavenging activity against DPPH, reducing power $Fe^{2+}$ chelating ability and SOD activity. Mushroom extracts exhibited in vitro antioxidant activity. This mushroom contained high protein (29%, total amino acid contents 204.86 mg/g), free amino acids (46.53 mg/g) and ${\beta}-glucan$(0.11%). At a concentration of 1% extracts solutions (w/v) according to different extraction times, DPPH free radical-scavenging activities were found to exhibit $89%{\sim}92%$ inhibition. Positive correlations $(R^2=0.9901{\sim}0.7424)$ were found between total phenolic content in the mushroom hot water extracts and their antioxidant activity. In this study, it is demonstrated that "Hae-Songi" mushroom may possess potential for use as a health food, due to theirantioxidant capacity.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.3
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• pp.655-661
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• 2018

This study was performed to evaluate the antioxidant activity capacity of extracted seed oils by pressure method using domestic plant resources as a cosmetics material. Four type of oil were extracted from pumpkin seed, camellia seed, red pepper seed, peanut. The extracted seed oils were analyzed for fatty acid composition by GCMS, The antioxidant activity evaluated by DPPH radical scavenging activity, ABTS radical cation decolorization activity. Pumpkin seed oil(PSO), camellia seed oil(CSO), peanut oil(PO) showed higher ratio of unsaturated fatty acid than saturated fatty acid. After heat treatment, the content of unsaturated fatty acids was higher than that of saturated fatty acids except for red pepper seed oil(RSO). In the result of DPPH, ABTS antioxidant activity, RSO were the highest 87.84%, 76.72% at the $200{\mu}{\ell}/m{\ell}$, PSO, PO and CSO were the highest antioxidant activities at the $1000{\mu}{\ell}/m{\ell}$. Compared with the positive control olive oil, DPPH radical scavenging activity of RSO, PSO and PO showed higher than the control. ABTS radical cation decolorization activity of RSO and PSO is stronger than the control. After heat treatment, the antioxidant activity capacity showed a slight difference, four type of oils is expected as having potential to be useful as a cosmetic material.

• Journal of Microbiology and Biotechnology
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• v.6 no.2
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• pp.103-109
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• 1996

Mn(II)+succinate decreased the carotenoid formation of the yeast Phaffia rhodozyma, probably by scavenging $O_2$. When duroquinone (DQ), an internal and external $O_2$ generator, was added to medium, P. rhodozyma produced more amount of carotenoids. The increased carotenoid production was destroyed by oxygen radical (OR) scavengers, ascorbate+Cu(II) and dimethylsulfoxide. When sub-lethal concentrations of $H_2O_2$ , an external OR source, and antimycin, an internal OR inducer, were used, the effect of $H_2O_2$ on carotenoid formation and composition was less significant than that of antimycin. Addition of superoxide dismutase, an external OR remover, rescued cells from death caused by the high concentration of DO. In this condition, the yeast culture showed an increase in carotenoid content. Addition of DQ into P. rhodozyma culture in the stationary phase did not increase carotenoid production. Therefore, carotenoid formation was stimulated by internal ORs in the growing yeast. It was probably due to release of catabolite repression on carotenogenesis in the yeast. Aeration was important for carotenoid production but was not as effective as the internal OR producer, DQ.