• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.241-243
• /
• 1998

The chemical composition of rice germ, a by product of rice milling, was analyzed and its oil stability was evaluated by acid value and Rancimat method during storage. The predominent components of the germ were carbohydrate (36.5%). crude lipid (21.6%) and crude protein (18.7%). The time taken to double the acid value was 2 days for common rice germ, while it took 31 days to increase 1.15 times for rice germ dried at $80^{\circ}C$ for 6 hours. Induction periods of the lipid oxidation from common or dry germ stored at different temperature were not significantly different.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.1
• /
• pp.48-54
• /
• 2000

This experiment was carried out to investigated the changes in proximate composition, pH, thiobarbituric acid value(TBA) and fatty acid composition of pure jemsosojoo added medicinal herbs(JMH) and medicinal herbs (MH) during sotrage perid (30days) at 4$^{\circ}C$. Three black goat with 18-19 kg live weight were slaughtered to obtain samples from extracts. The results were as follows ; moisture, crude protein , crude fat content of PJ were higher than other treatment , but ash content in MH was higher than others. Chemical composition did not affect storage period. the ph of the PJ was ranged from 6.47-6.57 , the JMH was ranged from 5.05-5.09, the MH was ranged from 4.68-4.70. The pH of MH was lower than other treatment . The TBA value of all treatment were gradually increased during storage period. Oleic acid, palmitic acid, stearic acid were major fatty acids of the PK and the JMH, Especially, linolenic acid and linolenic acid content were higher in the JMH than those of the PJ. Lipid oxidation tend to be delayed with the addition medicinal herbs.

• Food Science and Biotechnology
• /
• v.18 no.3
• /
• pp.604-609
• /
• 2009

The antioxidative activities of the water solution of crude extract from edible mushroom enokitake Flammulina velutipes were compared with those of ascorbic acid and ascorbic acid 6-palmitate in oil-in-water (O/W) emulsions of cod liver oil. Oxidation of the emulsions was carried out at 40 and $50^{\circ}C$ in the dark. The antioxidant activities were measured by in vitro assay against oxygen uptake, 2-thiobarbituric acid value, hydroperoxide formation of the oils. Also, residual docosahexaenoic acid content was measured as indices of lipid oxidation. The cod liver oil in O/W emulsions with added enokitake crude extract (ECE) was significantly more stable against lipid oxidation than the control emulsions without the extract in terms of any oxidation indices used. Moreover, ECE provided remarkable antioxidative properties to eicosapentaenoic acid ethyl ester in emulsion system. These observations demonstrate that F. velutipes can be used as a natural antioxidant, which effectively prevents oxidation of polyunsaturated oils in emulsion system.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.1
• /
• pp.41-47
• /
• 1995

This experiments was designed to evaluated the chemical components and nutrition of Aspergillus fumigatus cells. This dried fungal mycellia was consist of crude protein 48.5%, crude lipid 2.9%, carbohydrate 44.7% and total ash 3.4%, respectively. The major fatty acid of total lipid were 27.9% of linoleic acid, 24.6% of oleic acid, 15.4% of palmitic acid and 10.6% of linolenic aicd. Amino acid analysis indicated that the protein was rich in aspartic acid, glutamic acid, leucine, lysine but poor in cystein, methionine, histidine. The fungal cake of Aspergillus fumigatus, when dried and specially processed, has been found to serve as a source of protein in place of soybean meal in the diet of experimental mice. Animal were fed a control diet first, and an incease in weight proved the formulation to be satisfactory. At the end of a 30-day period, the experimental mice showed increases in weight comparable to those of the control animals. The net protein efficiency ratio for the control diet was 3.42$\pm$0.15 and the fungal protein and succinylated fungal protein with DL-methionine they were 3.12$\pm$0.39 and 2.98$\pm$0.06 respectively. This supports the view that dried and succinylated fungal protein can be substituted as a protein source.

• Fisheries and Aquatic Sciences
• /
• v.5 no.3
• /
• pp.165-171
• /
• 2002

This study was conducted to investigate the effects of dietary lipid sources on survival, growth anc body composition of snail (Semisu1cospira gottschei). Three replicate groups of snail (average weighing 152mg) were fed the diets containing different lipid sources such as lauric acid (LA), squid liver oil (SO), linseed oil (LO), corn oil (CO), SO+ LO, SO+CO, LO+CO and SO+LO+CO for 8 weeks. Survival was not affected by dietary lipid sources (p>0.05). Weight gain of snail fed the SO, SO+LO and SO+LO+CO diets was significantly higher than that of snail fed the LA and LO diets (P<0.05), and the lowest weight gain was observed in snail fed the LA diet (P<0.05). No significant difference was found in crude lipid content of edible portion in snail fed the different diets (P>0.005). Contents of 12:0, 18:2n­6, 18:3n-3 and 20:5n-3 from snail fed the LA, CO, LO and SO diets were higher than those from snail fed the other diets, respectively (p<0.05). The highest 22:6n-3 content was observed in snail fed the SO+ LO but was not significantly different from that of snail fed the SO, SO+CO and SO+LO+CO diets (p>0.05). The n-6 highly unsaturated fatty acids such as 20:4n-6 and 22:4n-6 contents of snail were not affected by dietary lipid sources (p>0.05). These results suggested that squid liver oil and mixture of squid liver oil and linseed and/or corn oil are good dietary lipid sources for the normal growth of snail. However lauric acid may not be a good lipid source for snail diet.

• Fisheries and Aquatic Sciences
• /
• v.5 no.3
• /
• pp.229-234
• /
• 2002

Possibility of raising sunshine bass during the winter season in Korea was investigated. Also, the effect of feed on growth and body composition of sunshine bass was compared at the various salinity. Twenty sunshine bass $(Mean\;weight\;\pm S.D.\: :\;53.9 \pm 0.24 g)$ were stocked into the eighteen circular flow-through tanks. A 2 (feed) $\times$ 3 (salinity) factorial design with triplicate was used for this study. Feed was prepared into the 2 groups: the raw fish-based me>ist pellet (MP) containing $59.5\%$ crude protein and $9.4\%$ crude lipid, and commercial sinking red sea bream feed (CF) containing $49.9\%$ crude protein and $9.4\%$ crude lipid, respectively. And salinity was prepared into the 3 groups: freshwater $(0\%)$, brackishwater $(15\%)$, and seawater $(32\%)$. Fish were fed to satiation twice daily for 6 days a week. Fish were all survived at the end of the 8-week feeding trial. Weight gain (WG) and specific growth rate (SGR) of sunshine bass were significantly (P<0.05) affected by both feed and salinity. WG and SGR of sunshine bass fed the MP were significantly (P<0.05) higher than those of fish fed the CF in the same salinity. Amount of dry feed fed was significantly (P<0.05) affected by both feed and salinity. Feed consumption by sunshine bass fed on the MP was significantly (P<0,05) higher than by fish fed on the CF in the same salinity. Feed efficiency ratio (FER) was significantly (P<0,05) affected by salinity, but not by feed. Protein efficiency ratio (PER) was significantly (P<0.05) affected by both feed and salinity. Moisture and protein content of the whole-body of fish was not significantly (P>0.05) affected by either feed or salinity. However, lipid and ash content of the whole-body of fish was significantly (P<0.05) affected by salinity, but not by feed. In conclusion, the MP was superior to CF for growth of sunshine bass during the winter season in Korea and no mortality occurred. And sunshine bass seemed to grow better in freshwater $(0\%)$ and brac-kishwater $(15\%)$ than seawater $(32\%)$ under these experimental conditions, in terms of improvement in FER and PER in freshwater or brackishwater.

• KSBB Journal
• /
• v.18 no.3
• /
• pp.165-169
• /
• 2003

The antioxidative activity of Portulaca oleracea was tested using in vitro experimental models. Antioxidative activities were determined by measuring DPPH radical scavenging activity and lipid peroxide using 2-thiobarbituric and (TBA). The crude extract was sequentially partitioned with n-hexane, 15% aq. MeOH, EtOAc, n-BuOH, $H_2O$. A remarkable antioxidative effect was observed in the EtOAc and n-BuOH fractions. The DPPH radical scavenging effect ($IC_{50}$=17.90 $\mu\textrm{g}$/ml) of the n-BuOH soluble fraction was comparable with that of the natural antioxidant, $\alpha$-tocopherol ($IC_{50}$=6.99 $\mu\textrm{g}$/ml) and the inhibition effect of lipid peroxidation in mouse liver homogenate was similar to that of the natural antioxidant, L-ascorbic acid at a concentration of 1.0 mg/ml to 5 mg/ml.

• Journal of Ginseng Research
• /
• v.17 no.1
• /
• pp.52-60
• /
• 1993

Panax ginseng has been extensively used in the traditional oriental medicine as a restorative, tonic and Prophylactic agent. Recently, several reports regarding to anticancer effects of Panax ginseng has accumulated. These studies emphasized the fact that the anticancer activities might be due to a glycoside group called ginsenoside or pan.u saponin which has a water soluble characteristic. However, the authors and collaborates demonstrated that a highly lipid soluble component in extract of Panax ginseng roots contains a considerable cytotoxic activities against marine leukemic cells (L1210, P388) and human censer cells (HRT-18, HT-29, HCT48). This study was devised to observe the cytotoxic activities of Petroleum-ether extract of Panax giuseng roots (crude GBD and its Partially Purified fraction from silicic acid column chromatography (7 : 3 GX) against sarcoma-180 (5-180) and Walker carcinosar- coma 256 (Walker 256) in vivo, and murine leukemic Lymphocytes (L1210) and human rectal cancer cells (HRT-18) and human colon cancer cells (HT-29 and HCT48) in vitro. Each cell-line was cultured in medium containing serial concentration of the crude GX or 7 : 3 GX in vitro. A highly lipid soluble compound in the extract of Panax ginseng root was cytocidal to murine leukemic cells and human colon and rectal cancer cells in vitro. In the meantime, ginseng saponin derivatives did not have cytotoxic effects at its corresponding concentration. The growth rates of the cancer cells in medium containing ginseng extracts were inhibited gradually to a significant degree roughly in proportion to the increase of the extract concentration. The cytotoxic activity of 7 : 3 GX was about 3 times more potent than that of crude GX, one unit of cytotoxic activity against L1210 cells being equivalent to 2.54 Ug and 058 Ug for the crude GX and 7 : 3 GX, respectively. The Ri value of the active compound on silica- gel thin layer chromatography with petroleum-ether/ethyl ether/acetic acid mixture (90 : 10 : 1, v/v/v) as a developing so lvent was 053. While, the Panaxydol and Panaxynol as active compounds were purified from Petroleum-ether extract of Panax ginseng root by Drs. Ahn and Kim, and author found out that the one unit of cytotoxic activity of the Panaxydol and Panaxynol against L1210 cells being equivalent to 056 Ug and 0.3918 respectively. The survival times of mice inoculated with S-180 cells were extended about 1.5 to 2 times by the 7 : 3 GX treatment compared with their control group. The significantly decreased hemoglobin values of rats after inoculation with Walker 256 were recovered to normal range by oral administration of the crude Gt The synthetic levels of protein, DNA and RNA in human colon and rectal cancer cells were significantly diminished by treatment with the crude GX, which can explain a part of the origin of its anticancer activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.7
• /
• pp.999-1005
• /
• 2011

This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added Cheongyang hot pepper juice (CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the control tofu were 82.98%, 10.26%, 4.86%, and 0.41%, respectively. The moisture content of tofu decreased according to the level of added CPJ, whereas the crude protein, crude lipid, and crude ash contents increased. The yield of tofu prepared with 5% CPJ significantly increased relative to that of control tofu. The turbidity and acidity increased with increasing concentration of CPJ, whereas pH decreased. The Hunter's color values of the tofu were significantly lower in L and a values and significantly higher in b values with increasing concentration of CPJ. The hardness, adhesiveness, and springiness of the tofu samples did not differ significantly according to the level of added CPJ. Capsaicin, dihydrocapsaicin, total polyphenol contents, and antioxidant (DPPH radical and ABTS radical scavenging activity) activities were significantly increased with increasing concentration of CPJ. Sensory evaluation indicated that the tofu prepared with 5% CPJ was not significantly different from the control tofu. Overall, CPJ could be used as an effective ingredient to improve the sensory and antioxidant properties of tofu without affecting the quality properties.

• Journal of agriculture & life science
• /
• v.46 no.5
• /
• pp.101-109
• /
• 2012

To investigate changes of components in salt-fermented anchovy sauce by long fermentation, various chemical properties were examined. The moisture, crude protein, crude lipid, and crude ash contents of the anchovy sauce by fermentation were 67.48~69.35%, 5.47~7.40%, 0.27~0.47% and 23.82~24.12%. The moisture and pH was decreased slightly, but the contents of crude protein, crude lipid, acidity and amino-N degree were increased gradually by long fermentation. And contents of crude ash, VBN and salinity showed almost no change. Total free amino acid contents of 1, 3, 6, 9 and 12 year fermented samples were 8,762.2 mg%, 9,484.6 mg%, 10,085.8 mg%, 10,650.7 mg% and 10,123.7 mg% respectively. Major free amino acid of samples were glutamic acid, leucine, lysine, alanine, valine, isoleucine in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the extracts of anchovy during long fermentation. In Hunter values, fermented samples were generally lower in L, b values whereas higher in a, ${\Delta}E$ values. And absorbance at 453 nm was increased gradually by fermentation. Sensory evaluation result of samples, 6 years sample was the highest than the others in overall acceptance.