• Korean Journal of Food Science and Technology
• /
• v.22 no.4
• /
• pp.411-414
• /
• 1990

Antithiamin activities of BHA, BHT PG and TBHQ of synthetic phenolic antioxidants at various pH's and temperatures were studied. All antioxidants had little antithiamin activity as is the case with control group at pH 4 and $38^{\circ}C$, but antithiamin activity was stronger at $60^{\circ}C$ than at $38^{\circ}C$ under the same pH. Meanwhile, the destruction of thiamin incubated at $38^{\circ}C$ was more rapid at pH 7 than at pH 4, and the destruction of thiamin at pH 7 was much more rapid at $60^{\circ}C$ than at $38^{\circ}C$. BHA and BHT had little, or extremely slight antithiamin activity. Antithiamin activity of PG was comparatively strong, but TBHQ had the strongest antithiamin activity among synthetic phenolic antioxidants examined.

• Journal of Nutrition and Health
• /
• v.12 no.3
• /
• pp.33-39
• /
• 1979

The antithiamin activity(ATA) and tannin content were determined for 10 kinds of herbal teas popular in Korea, also on the urinary thiamin excretion and growth rate of rats provided with certain of these teas replacing water. The results are summarized as follows: 1) The tea bag and IT-A had higher ATA (mg thiamin destroyed/g tea), while GT-A and Omiza-tea had lower activity. Different brands of the teas refulted in extremelw different ATA ana tannin content. 2) The body meight gain in the feeding groups of GT-B and GE-B were a little lower than that of the feeding groups of water, LT and IT-A, but these differences were not significant. 3) The food consumption, the food efficiency and the drink consumption of all groups for the total feeding term were not significant. 4) The thiamin excretion was higher in the LT, GT-B groups but lower in the If-A group -when compared to the water group, none of these results were significant.