• Journal of the East Asian Society of Dietary Life
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• v.3 no.2
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• pp.147-153
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• 1993

Phenolics as antioxidant were added to linoleic acid to prevent lipid oxidation. Antioxidative effectiveness of them was measured by peroxie value at each 24hour interval in order to compare with 0.02% protocatechuic acid(PRL) and phloroglucinol(PHL) in linloleic acid, contrast tube at 37$^{\circ}C$for 96 hours blowing oxygen into specimen. Perocide values of oxidized linoleic acid, PRL, PHL for 96 hours were 78, 42, 30, From that the effect is more clearly demonstrated by NMR rather than UV and that the effect was dependent on the functional group and geometric molecular structure of phenolics.

• Current Research on Agriculture and Life Sciences
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• v.10
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• pp.11-17
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• 1992

In this study, antioxidative effectiveness of BHA, BHT at 0.02%(w/w) was compared with those of separated free phenolic acid, ester form and insoluble bound phenolic acid which were extracted from 50 g of Terminalia chebula Retz by MeOH/aceton solvents. Antioxidative effectiveness was measured by peroxide values and TBA values for 7 days, storaging respective substrates and contrast tube at $45{\pm}1^{\circ}C$ for 35days. Laboratory tubes was added by BHA, BHT, separated free, soluble and insoluble phenolic acid extracts and peroxide value of contrast tube after 21 day storage were 60, 30, 14, 11, 100. On the other hand, at the same conditions, TBA values of each antioxidants were 0.150, 0.108, 0.105, 0.073, 0.078, 0.185. This results remarkably appeared antioxidative effectiveness in meal soybean oil substrates. Phenolic acid separated and identificated were p-coumaric acid, Ferulic acid, Phloroglucinol, Pyrogallol, Vanillic acid and Caffeic acid.

• Applied Biological Chemistry
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• v.36 no.3
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• pp.203-207
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• 1993

Free phenolic acid, soluble ester and insoluble phenolic acid were extracted from defatted Crataegus pinnatifida and Terminalia chebula. Their antioxidative effectiveness was compared with BHA and BHT for soybeen oils by measuring peroxide and thiobarbituric acid values at $45^{\circ}C$ for 25 days. The patterns of these extracts were compared by using high performance liquid chromatography. Ether extracts from Crataegus and Terminalia showed a higher antioxidative effectiveness than BHA and BHT, and the latter was more effective than the former Among phenolic extracts, free phenolic acid and soluble phenolic acid ester were found most effective in Crataegus and Terminalia, respervively, Each phenolic extract was confirmed to be composed of two or three individual compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1316-1320
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• 1999

Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.190-196
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• 2011

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

• Environmental Analysis Health and Toxicology
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• v.25 no.1
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• pp.69-77
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• 2010

The purpose of this study is to evaluate the effectiveness of Scirpi rhizoma ethanol extract (SREE) on skin whitening using in vitro test. In the antioxidative activities, it was found that SREE contains 38.9 mg/g of polyphenol and 74.5 mg/g of flavonoid in total. In the electron donating ability, SREE showed a dose-dependent response, showing a high antioxidative capacity of 86.1% at 1000 ppm. It was found that the maximum permissible level of SREE to Melan-a cells was over 200 ppm, showing a quite low toxicity of SREE against Melan-a cells. Both in the inhibitory measurement for tyrosinase activity and melanogenesis using Melan-a cells, SREE presented a dose-dependent response with excellent efficacy.

• Journal of the Korean Society of Food Culture
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• v.14 no.1
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• pp.43-48
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• 1999

The antioxidative effects of phenolic acids extracts from defatted sesame meal were investigated on the soybean oil. The free, ester and insoluble bound phenolic acids in the extracts from defatted sesame meal were isolated and their antioxidative activities were evaluated with commercial synthetic antioxidants such as BHA, AP and TBHQ. The patterns of these extracts were compared by using gas chromatography. Ether extracts from the defatted sesame meal showed a higher antioxidative effectiveness than BHA and AP. Among phenolic extracts, free phenolic acid and soluble phenolic acid ester were found most effective in the sesame meal. Each phenolic extract was confirmed to be composed of six or three individual compounds.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.173-176
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• 2007

${\gamma}-Oryzanol$ is one of the chain breaking antioxidants. Both sterol (triterpene) and phenolic hydroxyl groups in the structure of ${\gamma}-oryzanol$ may be responsible for its antioxidative function. We hypothesize that ${\gamma}-oryzanol$ is more effective in preventing the autoxidation of polyunsaturated fatty acid (PUFA) than the synthetic phenolic compounds in an oil/water (O/W) emulsion system. The antioxidative effectiveness of different concentrations of ${\gamma}-oryzanol$ and synthetic antioxidants was evaluated at different incubation times (0, 4, 8, 16, and 32 h) by measuring both the formation of hydroperoxides and the decomposition product of hydroperoxides (hexanal) in each emulsion system. Overall, the order of effectiveness of various antioxidants for inhibiting the formation of hydroperoxide in the O/W emulsion was: ${\gamma}-oryzanol$> tert-butylhydroquinone (TBHQ)> butylated hydroxytoluene (BHT)> butylated hydroxyanisole (BHA). O/W emulsion with selective lower concentrations of ${\gamma}-oryzanol$ showed better effectiveness than that with higher concentration of synthetic antioxidants. However, the ability of both ${\gamma}-oryzanol$ and synthetic antioxidants to decompose hydroperoxide was similar. ${\gamma}-Oryzanol$ was more effective antioxidant than the synthetic phenolic compounds in preventing the formation of hydroperoxide in the O/W emulsion system.

• Current Research on Agriculture and Life Sciences
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• v.7
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• pp.165-174
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• 1989

In this study, antioxidative effectiveness of BHA, BHT of 0.02% was compared to that of separated phenolic acid, ester form and insoluble phenolic acid were extracted from 50g mustard seed removed fat antioxidative effectiveness was assumed, measuring Peroxide value, TBA value for 5 days, storaging respective substrate and contrast tube at $45{\pm}1^{\circ}C$ for 25 days. 1. Laboratory tube was added by BHA, BHT separated phenolic acid ester form and insoluble phenolic acid extract and peroxide value of contrast tube after 25 days storage were 31.9, 13.2, 16.6, 11.2, 35.91. On the other hand at the same condition TBA of each antioxidativity matter were 0.24, 0.16, 0.19, 0.17, 027, 0.35 as a result remarkably appeared antioxidative effectiveness in meal soybean oil substrate. 2. Total phenolic contents of free phenolic acid and insoluble phenolic acid in mustard were 13.2mg/10ml, 340.5mg/10ml, 2.1mg/10ml. 3. Phenolic acid separated and identificated were catechol, methylcatechol, salicylic acid, cinnamic acid, p-hydroxybenzoic acid, syringic acid, caffeic acid, sinapic acid.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.379-385
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• 1993

Antioxidative effectiveness and oxidized products in mixture of methyl linoleate(ML) and phenolic compounds were investigated under oxygen blowing at $37^{\circ}C$ for 9 days. Caffeic acid (3,4-dihydroxy cinnamate ; CML) and phloroglucinol(1,3,5-trihydroxy benzene ; PML) showed higher antioxidative effectiveness for methyl linoleate than 0.05% ${\alpha}-tocopherol$ (TML). Oxidized products in ML group were methyl 8-(2-furyl)-octanoate, 9,13-trans, cis hydroperoxide isomer, 9,13-trans, trans hydroperoxide isomer, and 9-TMSO-12,13-epoxy-10-octadecenoate. In CML group the oxidized products were methyl-8-(2-furyl)-octanoate, 9-trans, cis hydroperoxide isomer and 9-trans, trans hydroperoxide isomer, but 13-hydroxy isomer was not identified. It was shown that CML were oxidized more slowly than ML group and at 6th day of oxidation, caffeic quinone was found to be major oxidized product of caffeic acid. Oxidixed Products in PML group were methyl-8-(2-furyl)-octanoate, 9-trans, cis hydroperoxide isomer, and 9-trans, trans hydroperoxide isomer but phloroglucinol was not oxidized even at the 9th day of reaction.