• 한국식품영양과학회지
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• 제27권4호
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• pp.603-608
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• 1998

Lipid oxidation in ascidian was studied when fresh, deshelled and sliced meats were fermented for 50 days at 5$\pm$2$^{\circ}C$ with 8%(w/w) salt and 0.1% papain. Antioxidative effects of butylated hydroxytoluene(BHT) and carotenoid extracts from ascidian tunic on lipid oxidation and oxidationrelated discoloration of ascidian meat during fermentation were investigated. Changes in peroxide value, carbonyl value, thiobarbituric acid value, fatty acids composition, the loss of total carotenoid and sensory evaluation were determined to assess the rancidity. Peroxide and carbonyl values in BHT and carotenoid extract treatments increased less than those of the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control but it increased slowly until 40 days in cases of 0.02% BHT or 0.02% BHT with 0.05% carotenoid added. Fatty acids of fresh ascidian composed of polyenoic acid, saturated acid and monoenoic acid of 51.5%, 28.1% and 20.7%, respectively. Saturated fatty acids(C16:0, C14:0, C18:0) and monoenoic acids(C18:1, C16:1) increased while polyenoic acids(C20:5, C22:6) decreased during fermentation. Carotenoid was markedly degraded and discolored in the control during fermentation. But 0.02% BHT and 0.05% carotenoid treatments had bright color like fresh meat during 40 days. The results of sensory evaluation during the fermentation also convinced the retard of discoloration by the addition of BHT and carotenoid.

• 한국식품조리과학회지
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• 제15권6호
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• pp.611-617
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• 1999

자동산화된 유지의 산패도와 돌연변이원성과의 관련성을 알아보고자 대우유를 $60{\pm}2^{\circ}C$에서 자동산화시키면서 과산화물가가 일정한 수치에 도달한 시료를 대상으로 Salmonella typhimurium 변이균주 중 구조이동형(frame shift) 변이균주인 TA98, TA1537과 염기치환형(base-pair substituent) 변이균주인 TA100, TA1535 및 102를 사용하여 Ames test를 수행하였다. TA98은 대사활성화법에서, TA100은 직접법에서, TA1535 및 TA1537은 직접법과 대사활성화법 모두에서 돌연변이 활성이 인정되었으나 TA102는 시료유지의 전자동산화기간에서 돌연변이 활성이 나타나지 않았다. 또한 돌연변이원성이 과산화물가가 높은 시기에 나타나 유지의 과산화물 함량과 돌연변이 활성간에 갚은 관련성이 있는 것으로 생각되었다.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.261-264
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• 2002

The physiologically relevant functional properties of various solvent extracts from Salicornia herbacea leaves were investigated by measuring lipid peroxidation, DPPH radical scavenging, nitrite scavenging, and xanthine oxidase inhibition. Ethyl ether, chloroform, ethyl acetate and n-butanol fractions obtained from the 80% aqueous ethanol extracts of Salicornia herbacea leaves showed strong antioxidative activities in linoleic acid methyl esters. Peroxide values (POV) were not significantly different among the samples treated with the different fractions; the incubation time required to reach a peroxide value of 80 meq/kg was about 40 hrs. However, control linoleic acid methyl esters had POV of more than 480 meq/kg after 40 hrs. The DPPH radical scavenging activity of the ethyl acetate fraction was much more effective than diethyl ether, n-butanol, chloroform and water fractions, with an $IC_{50}$/ of 279 $\mu\textrm{g}$/mL, but less effective than ascorbic acid ($IC_{50}$/ : 67 $\mu\textrm{g}$/mL). The nitrite scavenging activities of all fractions increased as pH decreased. Among the fractions, nitrite scavenging activities of diethyl ether and ethyl acetate fractions at pH 1.2 were highest at 59.0 and 56.2%, respectively. The diethyl ether fraction obtained from the 80% aqueous ethanol extract of Salicornia herbacea loaves was the most effective inhibitor of xanthine oxidase of all the solvent extracts at 84% inhibition for a 1 mg/mL concentration. These results suggest that Salicornia herbacea leaf extracts may be effective antioxidants, not only in food stability, but also in human health.

• 한국식품영양학회지
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• 제11권4호
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• pp.426-430
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• 1998

This study was conducted to investigate electron donating ability, antioxdative activity and nitrite-scavenging effect of solvent extracts from Gyrophora esculenta. The phenolic compounds of diethylether, butanol, petroleum ether and hexane extracts were 194.20$\mu\textrm{g}$/ml, 98.80$\mu\textrm{g}$/ml, 1.60$\mu\textrm{g}$/ml and 0.20$\mu\textrm{g}$/ml, respectively. Electron donating abilities of diethyleter and butanol extracts from Gyrophora esculaenta were 80.79% and 72.81%, respectively. Absorption of DPPH by diethyleter and butanol extracts sharply increaed at initial stage. Antioxidative activities of fiethylether and butanol extracts by peroxide values are rather high as compared to those of control, but low s compared to those of BHA. Nitrite-scavenging abilities of diethylether, butanol and petroleum ether from Gyrophora esculenta were 96.07%, 77.39% and 15.07%, respectively.

• Food Science and Biotechnology
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• 제17권3호
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• pp.501-507
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• 2008

The quantitative structure-activity relationships (QSAR) study of antioxidative anthocyanidins and their glycosides were evaluated using 4 different assays of Trolox equivalent antioxidant capacity (TEAC), superoxide radical ($O_2^{{\cdot}-}$), hydrogen peroxide ($H_2O_2$), and peroxynitrite radical ($ONOO^-$) scavenging with TSAR software. Four models were developed with significant predictive values ($r^2$ and p value), which indicated that the antioxidant activities were mainly governed by the 3-dimensional structural energy (torsional energy), constitutional properties (the number of hydroxyl and methyl groups), and electrostatic properties (heat of formation, and dipole, quadrupole, and octupole components). This QSAR approach could contribute to a better understanding of structural properties of anthocyanidins and their glycosides that are responsible for their antioxidant activities. It might also be useful in predicting the antioxidant activities of other anthocyanins.

• 한국식품영양과학회지
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• 제25권3호
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• pp.453-459
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• 1996

This study was carried out to determine the changes in quality during the drying process and the optimum drying condition for utilizing soybean curd residue. The quality criteria for soybean curd residue were acid value, peroxide value, fatty acid composition and microbial concentration. The acid values of soybean curd residue were 7.5, 4.5 and 5.9 KOH mg/g upon 12 hour drying with open-air sun, ambient-air blast and warm-air blast, respectively. The numbers of total aerobic bacteria and molds increased remarkably during drying with open-air sunlight, ambient-air blast and warm-air blast except for hot air blast. Among different drying methods, the hot air blast drying(1kg of sample) was the most effective methods, which completed in three hours. Also, the drying method demonstrated a typical drying curve ; settling down, constant rate drying and falling rate drying period were shown within one hour, from one and three hours and after three hours, respectively. Moreover, there was significant variation in the constant drying period for the quality of soybean curd residue.

• 한국식품영양학회지
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• 제33권2호
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• pp.210-214
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• 2020

In this study, polyphenol and flavonoid contents were measured, and DPPH, OH, H₂O₂ radical scavenging activity, and the α-amylase inhibitory activity were measured to study the antioxidant activity of 70% ethanol extract from Morinda citrifolia L. The polyphenol and flavonoid contents of noni 70% ethanol extract were 29.52 GAE/g and 12.48 CE/g, respectively. Also, the IC₅₀ values of DPPH, hydroxyl radical, and hydrogen peroxide scavenging activity of 70% ethanol extract from noni were 18.70 mg/mL, 26.45 mg/mL, and 35.67 mg/mL, respectively. Measurement of the α-amylase inhibitory activity of 70% ethanol extract from noni showed 45% inhibitory activity at 10 mg/mL.

• 한국식품조리과학회지
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• 제18권4호
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• pp.407-412
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• 2002

녹차를 첨가한 마요네즈의 신화아정성을 조사하기 위하며 대두유, 난황, 식초, 설탕, 식염과 녹차의 분말을 0~0.5% 첨가하여 마요네즈를 제조한 후, 5$^{\circ}C$, 15$^{\circ}C$, $25^{\circ}C$에 13주간 저장하면서 과산화물가의 변화를 조사한 결과는 다음과 같다. 1. 마요네즈를 5$^{\circ}C$, 15$^{\circ}C$, $25^{\circ}C$에 13주간 저장했을 때, 대조구의 과산화물가는 각각 28, 63.5, 144.4 meq/kg 으로 저장온도가 높을수록 산화가 촉진되었다. 2. 녹차의 마요네즈에 대한 항산화작용은 녹차의 첨가농도에 비례하였으나 저장온도가 높을수록 그 효과는 감소하였다. 3. 녹차의 첨가는 마요네즈 유지 산화에 대한 유도기간을 연장하는 효과가 있었으며 녹차 분말을 0.5% 첨가했을 때 전 저장 온도에서 유의적인 유도기간의 연장효과를 볼 수 있었다(p<0.05). 4. 마요네즈에 0.1%의 녹차를 첨가했을 때의 상대적 항산화효과는 5, 15, $25^{\circ}C$에서 각각 226%, 188%, 143%였으며 마요네즈에 첨가하는 녹차 농도에 비례하여 증가하였다. 이러한 결과는 녹차를 마요네즈의 산화를 방지할수 있는 천연 항산화제로서 이용할 수 있는 충분한 가치가 있는 것으로 판단된다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• 한국식품영양과학회지
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• 제28권3호
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• pp.632-637
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• 1999

The purposes of this study is to investigate the effect of Rhus chinensis gall extract on liver function, plasma lipid composition and antioxidant system in the obese rats with high fat diet for seven weeks. Thirty two male rats of Sprague Dawely strain were divided into four groups. they are normal group (basal diet), control group(high fat diet), III group(high fat diet with Rhus chinensis gall extract 25mg/kg body weight per day) and IV group(high fat diet with Rhus chinensis gall extract 250mg/kg body weight per day). Rats in III group and IV group were administered with Rhus chinensis gall extract accordingly. Weight gains showed a tendency to decrease in rat with Rhus chinensis gall extract group but showed no differences among treatment groups. Food intake and Food efficiency ratio were not significantly different among treatment groups. Plasma total cholesterol showed a tendency to decrease in Rhus chinensis gall extract group. HDL cholesterol showed a tendency to decrease in 25mg/kg of Rhus chinensis gall extract group. However, in the 250mg/kg of Rhus chinensis gall extract group, these values showed no significant difference compared to the control group (p<0.05). GPT activities showed no significant difference among treatment groups. GOT activities showed a tendency to decrease in the groups of Rhus chinensis gall extract groups. Lipid peroxide level was significantly higher in control group than those of normal group. In Rhus chinensis gall extract groups, lipid peroxide level showed a tendency to decrease, but glutathione peroxidase activity was progressively increased. Results of our research in this paper show that Rhus chinensis gall extract might improve liver function, antioxidant system and plasma lipid composition in rats with high fat diet.