• 한국식품영양과학회지
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• 제25권3호
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• pp.441-452
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• 1996

The effects of chlorophyll, tocopherols($\alpha$-tocopherol, ${\gamma}$-tocopherol and $\delta$-tocopherol), carotenoids ($\beta$-carotene and lutein), light sources, light intensities and strage temperatures on the photooxidative stability of soymilk were studied by measuring TBA value and depleted headspace oxygen(DHO) of soymilk. The samples were stored in the light storage box for 6 days and evaluated for the photooxidative stabilities. As the concentrations of chlorophyll increased, TBA value and DHO of the sample increased significantly(p<0.05), indicating chlorophyll acting as a photosensitizer. However, as the concentrations of tocopherols ($\alpha$-tocopherol, ${\gamma}$-tocopherol and $\delta$-tocopherol) and carotenoids ($\beta$-carotene and lutein) increased, TBA values and DHO of the samples decreased significantly(p<0.05). The light screening effects of carotenoids on DHO in the samples were not significantly different from the control at p>0.05. Therefore, there was no light screening effects of carotenoids on the oxidative stability of soymilk. The results indicate that tocopherols and carotenoids reduce the photooxidative stability of soymilk. $\delta$-Tocopherol was the most effective in photosensitized oxidation followed by ${\gamma}$-and $\alpha$-tocopherols in the order of increasing stability. $\beta$-Carotene was significantly(p<0.05) more effective than lutein in minimizing the chlorophyll-sensitized photooxidation of soymilk. Visible light was more effective than UV light in decreasing the photooxidative stability of soymilk. Therefore, photooxidation of soymilk containing chlorophyll is mainly due to photosensitized oxidation rather than photolysis reaction. As the intensities of fluorescence light increased, TBA values and DHO of the samples increased significantly at P<0.05. However, as the storage temperatures increased, TBA values and DHO of soymilk did not change significantly at p>0.05.

• 한국식품과학회지
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• 제22권1호
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• pp.61-65
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• 1990

최근 유지의 산화안정성 측정방법으로서 이용되기 시작한 Rancimat법의 측정결과를 oven 시험 및 중량법의 결과와 비교하여 세 측정법의 결과가 거의 일치함을 확인하였고, Rancimat 측정에 있어서 들기름의 측정온도와 유도기간 사이에는 다음의 관계가 있음을 알았다. $t_p=e^{-0.0815T+9.183}$ 들기름 항산화제로서 TOC 단독으로는 효과가 없으며, 유기산의 경우에는 AA>ASE>MA>TA>CA 순으로 항산화 효과가 있었다. AA의 경우 500ppm까지는 항산화 효과가 급속히 증대하나 그 이상 첨가시에는 완만하였다. AA 500ppm에 TOC를 함께 첨가한 경우 TOC 200ppm까지는 상승효과가 없었으며, TOC 200ppm 이상 첨가할 경우 상승효과가 나타나 TOC 700ppm의 경우에는 들기름의 산화안정성을 4.6배 향상시킬 수 있었다.

• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.260-264
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• 2009

A high-performance liquid chromatography method was applied to determine the contents of tocopherols in edible oils using a LiChrosorb DIOL HPLC column and hexane fortified with 0.1% acetic acid in an isocratic mode. The validation of the method included tests for linearity, sensitivity, accuracy, precision, and recovery. All calibration curves showed good linear regression ($r^2$>0.9995) within the tested ranges. The established method offered good precision and accuracy with overall intra-day and inter-day variations of 0.94$\sim$4.27 and 1.77$\sim$ 4.88%, respectively. The tocopherol recoveries ranged from 91.44$\sim$108.90%. Subsequently, the method was successfully applied to qualitatively and quantitatively determine the total contents of $\alpha$, $\gamma$, and $\delta$-tocopherols in 12 selected refined edible oils, showing a range of 0.92 to 188.71 mg/100 g.

• 한국식품과학회지
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• 제44권3호
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• pp.287-292
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• 2012

홍화씨기름의 과산화물값과 공액이중산값은 빛의 존재와 상관없이 산화시간과 산화온도가 증가함에 따라 증가했으나, 동일한 온도에서는 빛의 존재 하에서 높은 과산화물값과 공액이중산값을 보여 빛은 홍화씨기름의 산화를 촉진시켰다. 빛은 홍화씨기름 산화 및 토코페롤 분해 속도의 온도의존성을 감소시켰으며, 따라서 산화온도는 광산화에서보다는 자동산화에서 더욱 중요한 인자로 작용했다.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1336-1341
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• 2009

Quantitative changes in functional constituents of waxy corn (Zea mays L.) by 5 different thermal pretreatments, including roasting, steaming, microwave, puffing, and extruding, were determined and compared with those of the raw waxy corn. There were no significant differences in fatty acid compositions among the corn treated with 5 thermal treatments. Levels of $\alpha$- and $\gamma$-tocopherols, soluble amino acids, and phytosterols decreased by thermal treatments, while those of p-coumaric and ferulic acids considerably increased by thermal treatments. In particular, the contents of tocopherols and phytosterols, and souble amino acid decreased significant in the steaming and puffing processes, respectively, whereas those of 2 free cinnamic acids increased significantly in the steaming and puffing processes. The extruding process showed smaller quantitative changes in tocopherols, phytosterols, and hydroxycinnamic acid derivatives compared to other heat pretreatments. These results suggest that the extruding process have a positive effect on valuable phytochemicals in waxy corn.

• 분석과학
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• 제15권3호
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• pp.248-255
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• 2002

The contents of ${\alpha}$-, ${\beta}$-, ${\gamma}$-, and $\delta$-tocopherols in sesame oils were determined by high performance liquid chromatography with UV detection. ${\alpha}$-Tocopherol contents ranged from 10.28 to 19.79 mg/g oil, ${\beta}$-tocopherol contents from 8.22 to 20.10 mg/g. However, both ${\gamma}$- and $\delta$-tocopherol were less than 1.49 mg/g or not detected. ${\gamma}$-Tocopherol was not detected from both unroasted white and black sesame seed oils. Significantly higher level of tocopherol in sesame oil than other oils is an evidence of the reason why it is highly stable and prevents oxidation. The tocopherol composition for twenty sesame oils was classified by using principal component analysis.

• 대한가정학회지
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• 제29권4호
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• pp.37-43
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• 1991

Oxidative stability of crude wheat germ oil (WGO) was determined by the active oxygen method(Rancimat, hrs at 98$^{\circ}C$). The induction time of crude WGO was 7.6hrs as compared to 23.7hrs of crude soybean oil. However, the induction time of WGO could be extended by 2-3 times with 300ppm of mixed tocopherols and 200ppm of organic acids. The antioxidant effect of organic acids increased in the order of L-ascorbic acid > tartaric acid > citric acid > malic acid. Especially, the induction time of WGO could be extended by ca. 38hrs with 500ppm of L-ascorbic acid. This antioxiative effect of 500ppm L-ascorbic acid with mixed tocopherol(100, 200, 300 or 500ppm). It seems that the synergistic effect of L-ascorbic acid was due to the high content of tocopherols(0.4%) in WGO.

• 한국작물학회지
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• 제49권spc1호
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• pp.82-89
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• 2004

• 한국작물학회:학술대회논문집
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• 한국작물학회 2003년도 춘계 학술대회지
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• pp.67-67
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• 2003

• Journal of Plant Biotechnology
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• 제35권4호
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• pp.329-335
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• 2008

Tocopherols are essential lipophilic antioxidant in human cells, while little is known about its function in plant tissues. To study the impact of composition and content of tocopherols on stress tolerance, tobacco (Nicotiana tabacum) was transformed with a construct containing a cDNA insert encoding $\gamma$-tocopherol methyltransferase ($\gamma$-TMT/VTE4) from perilla under the control of the cauliflower mosaic virus (CaMV) 35S promoter. The transgenic tobacco was confirmed by PCR and RT-PCR. The total content and composition of tocopherols in the transgenic lines were similar with wild type controls. However, chlorophyll-a and carotenoid content in the transgenic lines were increased by up to 45% (P<0.01) and 39% (P<0.02), respectively. Also, the over-expression of $\gamma$-TMT increased the salt stress tolerance in tobacco plants. These results demonstrate that over-expression of $\gamma$-TMT gene in tocopherol bio-synthetic pathway can increase salt stress tolerance and contents of chlorophyll-a and carotenoid in transgenic tobacco plants.