• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.541-546
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• 1996

This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T$_1$garlic 2%, T$_2$: ginger l％, T$_3$: red-pepper 2%,T$_4$: garlic 2%+ginger 1 ％) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T$_1$ sample. 3) There was a slowly increase of TBA value during the first 5-7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0％ level tended to lower TBA values.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.27-31
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• 1983

Monolayer moisture contents of white ginseng and white ginseng powder were 6.68g/100g and 7.81g/100g respectively, and the corresponding water activity at that moisture were 0.16 and 0.18 respectively. TBA value increased with an increase in relative humidity and storage period, and the increase of TBA value was the lowest at 23-32% R.H.. The variation of fat soluble and water soluble pigment in white ginseng was similar to that of TBA value.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.6
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• pp.544-553
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• 2006

In order to assess antioxidant capacity in relation to seed traits of rice (Oryza sativa L.), ninety-six varieties were examined for antioxidative activity of brown rice grain using superoxide dismutase (SOD), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and thiobarbituric acid (TBA) assays. Overall, average total activities measured by the three methods were of very wide range between 64% and 13%. Significant differences were noted depending on the variety and evaluation method. Rice varieties with foreign origin, middle maturity, colored hulls, and colorless awn exhibited statistically significant higher total activity. As for the measurements, total activity was significantly correlated with SOD (r=0.29***), DPPH (r=0.80***) and TBA (r=0.76***). Between the three activities, SOD was not positively correlated with DPPH (r=0.15*), while TBA was significantly correlated with DPPH value (r=0.51***). DPPH (55.20%) and TBA (50.36%) were significantly higher in foreign rice, while SOD activity (44.29%) was significantly higher in domestic rice. However, an average total activity was significantly higher in foreign rice (47.31%) than in domestic rice (35.92%). SOD, DPPH and TBA activities of middle maturity in maturity time were the highest total activity (44.96%) and significantly differed from the other two groups. Total activity was significantly higher in rice with a colorless awn (42.18%) than with a colored awn (35.87%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.367-371
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• 1992

In the present study, the effects of onion and garlic on copper and 1, 10-phenanthroline com plex induced DNA degradation were investigated by the decreased level of thiobarbiturin acid (TBA) reactive materials. Phenanthroline is specific for copper and the reaction releases TBA reactive material from DNA which can be measured by absorbance at 535nm. The levels of TBA reactive materials were decreased by adding onion or garlic ghomogenate into reaction mixture but the onion had more strong potency and the effect of onion was not changed by boiliing. Superoxide dismutase (SOD) and catalase have no inhibitory effects on copper induced DNa damage but reduced glutathone was more effective. The activities of antioxidant enzymes and the contents of sulfhydryl groups in onion and garlic were also investigated. The activity of SOD was more higher in garlic, but catalase and glutathione peroxidase activities were higher in onion. The contents of induced DNA damage were not by antioxidant enzymes such as SOD, catalase and glutathione peroxidase or sulfhydryl groups, but a substance which is more stable in high temperature.

• Bulletin of the Korean Chemical Society
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• v.30 no.12
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• pp.3049-3052
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• 2009

Methyl tert-butyl ether (MTBE) is added to gasoline to enhance the octane number of gasoline, tert-butyl alcohol (TBA) is major degradation intermediate of MTBE in environment, and benzene, toluene, ethyl benzene and xylene (BTEX) are also major constituents of gasoline. In this study, a simplified headspace analysis method was adapted for simultaneous determination of MTBE, TBA and BTEX in ground water samples. The sample 5.0 mL and 2 g NaCl were placed in a 10 mL vial and the solution was spiked with fluorobenzene as an internal standard and sealed with a cap. The vial was placed in a heating block at 85 $^{\circ}C$ for 30 min. The detection limits of the assay were 0.01 ${\mu}$g/L for MTBE and BTEX, and 0.02 ${\mu}$g/L for TBA. The method was used to analyze 110 ground water samples from various regions in Korea, and to survey the their background concentration in ground water in Korea. The samples revealed MTBE concentrations in the range of 0.01 - 0.45 ${\mu}$g/L (detection frequency of 57.3%), TBA concentrations in the range of 0.02 - 0.08 ${\mu}$g/L (detection frequency of 5.5%), and total BTEX concentrations in the range of 0.01 - 2.09 ${\mu}$g/L (detection frequency of 87.3%). The developed method may be used when simultaneously determining the amount of MTBE, TBA and BTEX in water.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.150-154
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• 1983

Mushroom, Lentinus edodes which had been dried at $50^{\circ}C$ for 20 hours were extracted with small amount of ethanol, methanol, chloroform and petroleum ether, respectively. The extracts were then dissolved in edible soybean oil, and the resulting substrates and a portion of the soybean oil (control) were placed in an incubator $(37.0{\pm}1.0^{\circ}C)$ for eight weeks. Peroxide values and TBA values of control and the substrates were determined regularly during the storage period. The results of the present study were as follows: 1. The moisture contents of the mushroom which was 84.88% on wet basis at the time of harvest were reduced to 15.12% after drying. 2. Extracts obtained from alcohols were effective in retarding the POV development. 3. There was not much difference among the TBA values after 14 days, but significant difference of the TBA values in control and the substrates extracts were observed in longer storage period TBA values of substrate containing ethanol and methanol in the later stage period were smaller than that of the substrates containing petroleum ether and chloroform. 4. In view of the POV and TBA value development, ethanol and methanol were more effective solvents for the extraction of antioxidant compounds in the dried mushroom than chloroform and petroleum ether.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.121-127
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• 1988

Ramyon(deep fat fried instant noodle with palm oil) preserved in sunlight, room temp. ($20{\pm}5^{\circ}C$), incubator ($30{\pm}2^{\circ}C$) and corrugated fiber board box to investigate the oxidative changes of the Ramyon lipids. In the study, changes in acid value, peroxide value, carbonyl value, TBA value, fatty acid composition, iodine value and panel test were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, carbonyl value and TBA value of the Ramyon lipid were increased slightly during the storage in aluminum foil package in the corrugated fiber board box in the dark room. They did not appear the oxidative rancid odor at the end of 20 weeks storage. Acid value, peroxide value, carbonyl value and TBA value of the samples under room temp., incubator slightly during storage, while a sharp increase of those values were noticed with the samples of sunlight. Especially, the TBA value of the Ramyon lipid under sunlight markedly increased within 14 weeks and then decreased. Oxidative rancid odor appeared at the end of 10 weeks storage under sunlight, while it took 18 weeks with the sample stored under room temp. and incubator. During the storage under incubator and sunlight for 18 weeks, the content of oleic, linoleic acid decreased, while palmitic and stearic acid increased. However, only small changes were noticed in iodine value of the samples.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.395-399
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• 1997

Meat model emulsions ware prepared with salt-soluble protein and soybean oil. Effects of water-soluble protein (WSP) on the meat model emulsion treated with/without BHT during 8 day storage $5^{\circ}C$ under both dark and light illumination were studied by measuring POV and TBA. An emulsion without BHA and WSP was used as a control. Under light storage, there was no significant difference in peroxide values between the control and the sample treated with BHA except the 2nd day of storage. However, TBA values of the sample treated with BHA were significantly (p<0.05) lower than those of control except the 4th day of storage. TBA and POV of the samples treated with WSP and WSP + BHA were higher than control after 4th day of storage under light. That is, water soluble protein, which was composed mainly of myoglobin, increased lipid oxidation under light storage. The similar trends were also shown in the samples stored under dark. These results suggested that acceleration of lipid oxidation of the meat model emulsions by water soluble protein (WSP) under both light and dark might not be due to the singlet oxygen formation, but due to superoxide anion formed.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.283-288
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• 1981

The antioxidant activity of ethanol-extracts of defatted soybean, sesame, and perilla flours was compared with that of 0.02% BHT in a soybean oil-water emulsion system. The emulsion substrates and control were stored at $46.0{\pm}0.5^{\circ}C$ for 25 days. The peroxide and TBA values of the substrates and control were determined regularly. The activity of the oilseed flour extracts and BHT was estimated by comparing the POV development of the substrates with that of the control. The POVs of the substrates containing the soybean, sesame, and perilla flour extracts and BHT and that of the control after 25 day storage were respectively $43.3{\pm}0.1,\;22.6{\pm}0.7,\;21.5{\pm}0.2,\;38.6{\pm}0.4,\;and\;80.1{\pm}0.8$. The TBA values after 20 day storage were $0.91{\pm}0.05,\;0.67{\pm}0.02,\;0.68{\pm}0.01,\;0.38{\pm}0.01,\;and\;0.62{\pm}0.01$ The soybean, sesame, and perilla flour extracts exhibited considerable antioxidant activity in the oil-water emulsion system. The activity of the sesame and perilla flour extracts was far stronger than that of 0.02% BHT in the emulsion system. The abnormally high TBA values of the oilseed flour extracts in the present study might be attributed to the interference of some carbonyl compounds in the extracts in the TBA value determination.