• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.257-268
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• 2007

This study was carried out to investigate the quality comparison of M. longissimus from 4 crossbred wild boars(wild boar ♂×Duroc ♀, 113kg, 1 barrow and 3 gilts, CWB) reared outdoor, 5 Korean native black pigs(64kg, 5 barrows, KNP) and 5 modern genotype pigs(Landrace×Yorkshire×Duroc, 114kg, 5 barrows, MGP) reared indoor. The samples were stored at 2±0.2℃ for 12 days and utilized in the quality measurement. The moisture content was significantly higher in CWB than in KNP(p<0.05), however crude fat content was significantly lower in CWB than in KNP(p<0.05). The pH value of CWB was significantly lower than that of MGP during 12 days of storage(p<0.05). Therefore the CWB showed significantly lower water-holding capacity than MGP(p<0.05). The L*, a*, b* and C* values of CWB were significantly lower than those of KNP during 12 days of storage(p<0.05), however those of CWB were significantly higher than those of MGP after 3 and 6 days of storage(p<0.05). In fatty acid composition, the CWB had higher unsaturated fatty acid including linoleic acid, arachidonic acid and lower saturated fatty acid. However, the lipid oxidation of CWB was delayed during storage compared with KNP and MGP. The aroma patterns by principal component analysis(PCA) from electronic nose was discriminately different among 3 different pork at 0 and 12 day of storage.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.148-158
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• 1986

The effects of sodium nitrite on weight loss, pH, color development, color and lipid oxidation for the cooking of longissimus pork muscle were studied. Higher cooking temperature and grinding of sample increased the extent of weight loss, but sodium nitrite lowered it. Cooking decreased pH and sodium nitrite lowered the level of decrease in pH. Sodium nitrite developed color and controlled discoloration with higher lightness. The content of malonaldehyde was generally accelerated by cooking, but was considerably reduced at higher cooking temperature and for longer cooking time. Sodium nitrite acted as an antioxidant but the antioxidant effect decreased with increasing cooking temperature and time. Cooking reduced the extent of each lipid on the whole. Phosphatidyl choline and phosphatidyl ethanolamine were the major phospholipids of pork, and their contents decreased during cooking. The major fatty acids in total lipids were oleic acid and palmitic acid. Those in phospholipids were linoleic acid ana palmitic acid. The high level of polyunsaturated fatty acids and essential fatty acids in phospholipids decreased during cooking. Sodium nitrite had an antioxidant effect on polyunsaturated fatty acids in both total lipids ana phospholipids.

• Journal of the Korea Organic Resources Recycling Association
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• v.17 no.1
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• pp.39-48
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• 2009

Biodiesel is estimated to be the best recycling energy source as an alternative fuel for transportation vehicles which represents the biggest share of greenhouse effect gas exhausts. Thus, in order to widely expand use of biodiesel and to enhancement its reliability, studies on quality improvement of biodiesel is needed. In this study, we have produced biodiesel(BD100, BD20) through esterification reaction using raw material of waste frying oil and analyzed compatibility with 24 items of quality criteria. As waste frying oil has high contents of unsaturated fatty acid such as Oleic acid, Linoleic acid and Linolenic acid, it is confirmed that there is no problem in using the same as a raw material of biodiesel. The result of analyzing the quality criteria items of biodiesel showed that it satisfied all the quality criteria except the oxidation stability of BD100, which was 2 hours, fatty acid methyl ester of BD20, which was 18.6w% and the filter plugging point, which was $-5^{\circ}C$. We believe that it will contribute to improved utilization of waste resources as alternative energy if studies on technology to improve quality of some items are provided.

• Journal of Life Science
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• v.21 no.7
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• pp.1052-1059
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• 2011

The contents of bioactive and antioxidative activities (DPPH (${\alpha},{\alpha}'$-diphenyl-${\beta}$-picrylhydrazyl), free radical scavenging activity, peroxidation of linoleic acid and rat hepatocyte microsome, and Fe/Cu reducing power, tyrosinase inhibition activity) were tested by in vitro experimental models using water, hot water, ethanol and methanol extracts of leaves (ASL), roots (ASR), stems (ASS) and fruits (ASF) from Acanthopanax senticosus. Hot water extract from ASL showed the highest extraction yield (16.04%) as well as highest contents of phenolic compounds (2.67%) and flavonoids (1.43%). Major minerals were K, Ca and Mg. In oxidation in vitro models using DPPH free radical scavenging activity, Fe/Cu reducing power, $Fe^{2+}$/ascorbate-induced linoleic acid peroxidation by ferric thiocyanate and thiobarbituric acid (TBA) methods, tyrosinase inhibition activity and autooxidation of rat hepatic microsomes membrane, and antioxidative activities were strong in Acanthopanax senticosus. From these results, ASL extracts were shown to have the most potent antioxidative properties and contain the highest amounts of antioxidative compounds such as phenolic compounds and flavonoids. These results may provide the basic data to understand the biological activities of bio-active materials derived from leaves of Acanthopanax senticosus.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.257-264
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• 2008

In this study, the antioxidant activities and nitrite scavenging abilities of olive leaf fractions acquired from plants cultivated in Australia (Olea europaea L. var. Picual) and Spain (Olea europaea L. var. Hojiblanca) were evaluated. Oleuropein was found to be the major phenolic compound in the leaves, with the butanol fractions presenting the highest contents. Antioxidant activity was evaluated in terms of superoxide dismutase (SOD)-like activity, 1,1-diphenyl-2-picryl hydroxyl (DPPH) radical scavenging activity, and the inhibitory effect on the auto-oxidation rate of linoleic acid. The SOD-like activities of the olive leaf extracts ranged from 0 to 36.8%. DPPH radical scavenging activity was highest in the ethanol extract of the Australian cultivated olive leaves. Finally, the chloroform fractions of the extracts showed inhibitory effects on the auto-oxidation rate of linoleic acid as well as nitrite scavenging ability.

• Journal of Life Science
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• v.21 no.5
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• pp.746-752
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• 2011

The contents of bioactive materials (e.g. polyphenolics compounds, flavonoids, minerals, and fatty acids) and antioxidative activities (DPPH (${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picrylhydrazyl) free radical scavenging activity, peroxidation of linoleic acid and rat hepatocyte microsome, and Fe/Cu reducing power) were tested by in vitro experimental models using water, ethanol and methanol extracts of leaves (TOL) and fruits (TOF) from Thuja orientalis. Methanol extract from TOL showed the highest extraction yield (12.90%) as well as contents of polyphenolic compounds (16.02%) and flavonoids (0.25%). Major minerals were Ca, K, and Mg. Major fatty acids were palmitic and lauric acids in TOL and palmitic and decanoic acids in TOF. In oxidation of in vitro models using DPPH free radical scavenging activity, Fe/Cu reducing power, $Fe^{2+}$/ascorbate-induced linolenic acid peroxidation by ferric thiocyanate and thiobarbituric acid (TBA) methods, and autooxidation of rat hepatic microsomes membrane, anti-oxidative activities were stronger in all extracts of TOL than in those of TOF in a dose-dependent manner. From these results, methanol extract of TOL was shown to have the most potent anti-oxidative properties and the highes content of antioxidative compounds such as polyphenolic compounds and flavonoids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.792-798
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• 1994

In order to investigate the antioxidant activity of phenolic compounds contained in domestic Meju and Doenjang , the methanolic extract from defatted Meju and Doenjang was fractionated into the phenolic acid and the isoflavone fractions by alumina column and polyamide-6 column chromatography, respectively. Both phenolic acid and isoflavone fractions exhibited an identical antioxidative effect against the oxidation of linoleic acid. GC analysis revealed that the phenolic acid fractio contained vanillic , chlorogenic ,p-coumalic , ferulic, and caffeine acid. The content of caffic acid was greater than 70% in the phenolic acid fraction and the content of vanillic and chlorogenic acids were disappeared during fermentation, and thus, the facts are thought to be reasons for the low antioxidant activity of the phenolic aicd fraction from Doenjang. Similarly, the isoflavone fraction cotained daidzin, glycitin-65-0 glucosider and genistin and their aglycons such as daidzein, glyciten and genistein. The content of daidzin and genistin in Meju dramatically decreased at the early stage of fermentation ,whereas the content of daidzein an dgenistein rather increased ; however, these change in isoflavone contents did not affect the antioxidant activity of isoflavone fractions.

• Korean Journal of Medicinal Crop Science
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• v.16 no.5
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• pp.356-370
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• 2008

This study was conducted for screening on antioxidant activity of 429 plants and selecting new potential antioxidant candidates. In vitro test models such as scavenging activity on DPPH radical and inhibitory activity on linoleic acid oxidation were used in the preliminary study. Flower of Sanguisorba officinalis, flower of Sedum kamtschaticum, flower of Rumex obtusifolius, and root of Sedum kamtschaticum showed very effective antioxidant activity on DPPH radical and linoleic acid oxidation. Those plants showed 8.1, 9.4, 9.9, $11{\mu}g/ml$ in DPPH radical scavenging activity as $SC_{50}$ and did 80.4, 80.1, 84.5, 88.0% in inhibition activity on linoleic acid oxidation, respectively. Root of Sedum middendorfianum M. showed positive effects in superoxide radical scavenging activity ($38.4{\mu}g/ml$) and inhibitory effect on $CuSO_4$-induced LDL oxidation (53.8% at final concentration of $1{\mu}g/ml$). Gleditsia japonica Mig. showed high antioxidant activity on LDL oxidation as 71.6% at final concentration of $1{\mu}g/ml$ and total phenol content of 958.5 mg% as tannic acid equivalent. In conclusion, we think that these plants having potent antioxidant activity might be studied further and could be used as new resources for many purposes including healthy food, functional cosmetics and drug development etc.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.693-699
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• 2001

ChlorophyII destruction by irradiation in linoleic acid in methanol system was studied. ChlorophyII b standard (3 ppm) was added into methanol solution containing 1% of linoleic acid, and the sample was irradiated up to 20 kGy with or without nitrogen gas-bubbling. The content of chlorophyII b was analyzed by HPLC, and Hunter color value and UV-visible spectra were analyzed during 6 hr of photooxidation. The content of chlorophyll was reduced by irradiation and completely destroyed at 2.517 kGy. The model system with nitrogen gas-bubbling did not develop the lipid oxidation after irradiation or photooxidation at 20 kGy UV-visible spectra showed decreasing values of optical density by increase of irradiation doses, supporting the destruction of chlorophyII b. The results indicate that irradiation technology can be applied to reduce or eliminate the residual chlorophyII and to prolong the shelf-life of oil products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.140-149
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• 2002

Sesame (Sesamum indicum L.) is probably the most ancient oilseed crop known in the world. Sesame seed is known for its high nutritional value and for having oil (51%) and protein (20%) content. The fatty acid composition of sesame oil is palmitic acid (7.8%), stearic acid (3.6%), oleic acid (45.3%), and linoleic acid (37.7%). Sesame oil is characterized by a very high oxidative stability compared with other vegetable oils. Two lignan-type compounds, sesamin and sesamolin, are the major constituents of sesame oil unsaponifiables. Sesamol (a sesamolin derivative) can be present in sesame seeds and oils in very small amount. Other lignans and sesamol are also present in sesame seeds and oils in very small amount as aglycones. Lipid oxidation activity was significantly lower in the sesamolin-fed rats, which suggests that sesamolin and its metabolites contribute to the antioxidative properties of sesame seeds and oil and support that sesame lignans reduce susceptibility to oxidative stress. Sesaminols strongly inhibit lipid peroxidation related to their ability to scavenge free radical. The sesame seed lignan act synergistically with vitamin I in rats fed a low $\alpha$-tocopherol diet and cause a marked increase in a u-tocopherol concentration in the blood and tissue of rats fed an $\alpha$-tocopherol containing diet with sesame seed or its lignan. The authors are reviewed and discussed for present status and prospects of quality evaluation and researched in sesame seeds to provide and refers the condensed informations on their quality.