• Journal of Applied Biological Chemistry
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• 제44권2호
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• pp.71-76
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• 2001

Methanol extract and solvent fractions of Aster scaber Thunb. were tested to elucidate antioxidative characteristics in vitro. Methanol extract showed strong inhibition on linoleic acid autoxidation and conjugated diene production. Hexane and diethyl ether fractions showed stronger chelating effect on $10^{-4}M\;FeCl_3$ than the other fractions. Butanol fraction had the strongest capacity on $10^{-3}M\;CuSO_4$ similar to ${\alpha}$-tocopherol. Synergistic effect of butanol fraction with histidine, methionine, and lysine on linoleic acid autoxidation had been observed. Contents of total phenol, vitamin E, vitamin C, and carotenoid were evaluated. From the results, Aster scaber Thunb. could be expected to play a role as an antioxidant in vivo.

• 한국식품영양과학회지
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• 제28권3호
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• pp.520-525
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• 1999

Changes of chemical and oxidative/antioxidative characteristics chlorophylls(CHLs) and their derivatives in the model system of mustard leaf kimchi(MLK) were investigated. During fermentation of MLK(at 15oC, for 25days, 2.3$\pm$ 0.1% salt content) pH and total acidity were decreased/increased from 5.6 and 0.4%(initial day) to 3.6 and 1.07%(final day) resceptively. Activities of lipoxygenase and peroxidase were decreased gradually, however, these of chlorophyllase was increased in the first 10 days of fermentation. CHLs of MLK in the initial stage of fermentation were degraded rapidly and all CHLs and chlorophyllides were converted to pheophytins and pheophorbides in the final stage. Deg radation effects of CHLs(a & b) and their derivatives(pheophytins a & b) fractionated from MLK and carotene on the autoxidation and lipoxygenase oxidation of linoleic acid were observed, and also stronger antioxidative activities of CHLs and pheophytins were shown in their autoxidation/enzymtic oxidation of linoleic acid.

• 한국식품영양과학회지
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• 제19권3호
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• pp.229-233
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• 1990

The compositions of hydroperoxy fatty acid components of lipid in raw adlay powder(RAP) and processed adlay powder(PAP) stored at 35$^{\circ}C$ and PAP lipid and triglyceride(TG) autoxi야-zed 35$^{\circ}C$ were studied. During autoxidation the time taken to reach 100 of peroxide and 13-hydroperoxide isomers were the major hydroperoxy fatty acids found in oxidized adlay lipid. Lower levels of 8-. 10-, 11-, 12- and 16-hydroperoxide isomer were also observed. The composi-tions of hydroperoxy fatty acid componets obtained from sutoxidized RAP lipid and TG were similar to those of hydroperoxy fatty acid components is lipid extracted from stored RAP and PAP.

• Bulletin of the Korean Chemical Society
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• 제21권6호
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• pp.567-570
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• 2000

Bovine liver catalase was exposed to cysteine, as a natural inactivator metabolize, causing autoxidation-generating $H_2O_2$ continuously. The catalase species concentrations and activity measurement were done by spectrophotometry in phosphate buffer 10mM, pH 6.5, and 27 $^{\circ}C$. The activity of catalase decreased continuously due to the conversion of active ferricatalase species, E-Fe (III), to an inactive enzyme species, E-Fe (IV). This conversion is related to the slow production of $H_2O_2generated$ by autoxidation of cysteine. The free SH-group of cysteine has an essential role in production of $H_2O_2$ and hence inactivation of catalase. NADPH can protect catalase against inactivation due to the conversion of inactive form of E-Fe (IV) to ferricatalase species, E-Fe (III).

• Animal Bioscience
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• 제36권9호
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• pp.1305-1313
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• 2023

Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potential for improving shelf-life and human health. Broiler meat loss and waste due to spoilage is more than three million kg annually, thus, extending shelf-life by reducing initial microbial load and autoxidation is essential. Adding various antioxidants would reduce oxidation of protein and fatty acids improving nutritional shelf-life through synergic interactions. Antioxidant synergetic effects also improves reduction in microbiota proliferation leading to the delayed development of off flavours and deterioration of meat colour. To reduce initial microbial load and autoxidation effects, the inclusion of polyphenols and antioxidants from varying sources by mixing various antioxidants would lead to improved synergic effects.

• 한국응용과학기술학회지
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• 제2권1호
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• pp.9-17
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• 1985

• 한국식품과학회지
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• 제41권6호
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• pp.628-635
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• 2009

금강밀 또는 Dark Northern Spring(DNS)밀의 기울과 배아로부터 추출한 유지(WBG유)를 빛을 차단하고 $50^{\circ}C$에서 12일 동안 저장하면서 과산화물값, 지방산조성 변화로 자동산화안정성을 평가하였고 토코페롤과 토코트리엔올, 카로티노이드, 인지질 함량 변화도 함께 측정하였다. 금강밀과 DNS밀에서 추출한 WBG유는 초기 과산화물값에 뚜렷한 차이를 보이지 않았으나 금강밀 WBG유는 DNS밀 WBG유에 비해 높은 유리지방산값을 보였다. 또한 금강밀 WBG유는 DNS밀 WBG유보다 리놀레산이, DNS밀 WBG유는 금강밀 WBG유보다 올레산이 유의하게 더 많았다. 인지질 함량은 DNS밀 WBG유에서 많았으며 토코페롤과 카로티노이드 함량은 반대 경향을 보였다. 금강밀과 DNS밀에서 추출한 WBG유는 산화기간이 증가함에 따라 과산화물값이 유의하게 증가하였으며, 산화속도는 두 기름 사이에 유의한 차이가 없었다. 금강밀과 DNS밀 WBG유의 자동산화 중 카로티노이드와 인지질은 모두 유의한 차이를 보이며 분해되었고, 인지질함량이 WBG유의 자동산화정도와 높은 상관관계를 보여주었다.

• 한국식품조리과학회지
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• 제33권1호
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• pp.113-120
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• 2017

Purpose: Lipid autoxidation of a soybean oil-in-water emulsion with high oil content was studied under after basil extract and/or iron addition. Methods: The emulsion consisted of tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), and/or $FeSO_4$ (0.5 mg) with 75% ethanol extract (200 mg/kg) of basil (Ocimum basilicum). Lipid oxidation was evaluated using headspace oxygen content, hydroperoxide contents, and p-anisidne values of the emulsion. Polyphenol compound retention in the emulsion during oxidation was determined spectrophotometrically. Results: Addition of basil extract significantly (p<0.05) decreased reduced hydroperoxide contents of the emulsion, and iron significantly (p<0.05) increased anisidine values and decreased oxygen contents. Co-addition of basil extract and iron showed significantly (p<0.05) lower reduced hydroperoxide contents in the emulsion than compared to those of the emulsion with added iron and the control emulsion without basil extract nor or iron. During the emulsion oxidation, polyphenol compounds in the emulsion with added basil extract were degraded, but more slowlywhich was slowed degraded in the presence of iron. Conclusion: The iIron increased the lipid oxidation through hydroperoxide decomposition, and basil extract showed antioxidant activity through radical-scavenging and iron-chelation. Polyphenol degradation was decelerated by iron addition, which suggested suggests iron chelation may be more preferred topreferentially activated over radical scavenging in the antioxidant action by of basil extract in the oil-in-water emulsion with high oil content.

• 한국식품영양과학회지
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• 제34권1호
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• pp.93-98
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• 2005

압착 및 혼합 올리브유의 총토코페롤 및 총페놀 함량을 비교 분석하고, 아울러 빛의 존재 유무에 따른 자동산화 및 가열산화에 대한 산화안정성을 대두유와 비교 검토하였다. 압착 올리브유, 혼합 올리브유 및 대두유의 총토코페롤 함량은 각각 15.7, 11.2 및 80.7 mg/100 g이었다. 이들의 총페놀 함량은 각각 10.4, 1.6 및 0.5 mg/100g이었다. 암소하에서 자동산화에 의한 산화안정성은 압착 올리브유>혼합 올리브유^gt;대두유 순이었다. 압착 올리브유, 혼합 올리브유 및 대두유의 평균 온도계수는 45∼$65^{\circ}C$의 온도범위 에서 각각 1.73, 1.83 및 1.64이었으며, 활성화에너지는 각각 26.86,29.49 및 24.07 KJ/moi이었다. 빛의 존재 하에서 자동산화에 대한 산화안정성은 대두유>혼합 올리브유>압착 올리브유의 순이었으며, 이 들의 유도기간은 각각 15.3일, 16.4일 및 18.0일이었다. 가열산화에 대한 산화안정성은 혼합 올리브유>압착 올리브유>대두유의 순이었다.

• 한국식품위생안전성학회지
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• 제23권1호
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• pp.1-5
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• 2008

미강 추출 상업용 유통 감마오리자놀의 콜레스테롤 자동산화에 의한 C-7 산화 콜레스테롤 유도체 생성 저해 효과가 수용성 모델 시스템을 이용하여 검토되었다. C-7 콜레스테롤 산화 유도체 (C-7 oxidized cholesterol derivatives: C-7 OCDs) 생성을 위해 콜레스테롤과 감마오리자놀이 분산된 수용성 모델시스템은 구리이온을 촉매로 pH 5.5와 $80^{\circ}C$의 가혹 조건에서 20시간 동안 반응되었다. 산화 유도 기간에 따른 C-7콜레스테롤 산화 유도체 (7-ketocholesterol, 7{\alpha}$-hydroxy-cholesterol과 7b-hydroxycholesterol)의 생성 정도와 감마오리자놀 및 콜레스테롤 변화 추이 정도가 핵산과 에틸아세테이트를 이용한 용매 추출법과 고속 액체크로마토그래프 (high-performance liquid chromatography) 테크닉을 이용 정량적으로 분석되었다. 분석 결과 콜레스테롤 산화 유도 기간에 따른 7-ketocholesterol 생성비율은 7-hydroxycholesterol 이성체 (${\alpha}$-형:${\beta}$-형) 대비 약 2:1의 비율로 생성되었으며, 7-hyoxycholesterol 이성체에 있어서는 ${\alpha}$-형 대비 ${\beta}$-형의 생성 정도가 약 1:2의 비율로 나타났고, 총 C-7 산화콜레스테롤의 생성은 상대적인 고농도(300 ppm) 감마오리자놀 처리 모델 시스템에서 효과적으로 저해되었다.