• 한국식품과학회지
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• 제27권2호
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• pp.205-209
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• 1995

국내에서 생산된 정제 대두유의 열, 산화 안정성을 향상시키고 풍미, 물성의 개량과 이용도를 높이기 위하여 수소첨가에 의한 식용경화 대두유 제조시 반응 조건을 달리하여 주요 지방산 조성, 옥소가 및 trans 이성체의 생성에 미치는 영향을 조사하였다. $180^{\circ}C$의 반응조건에서 trans 산의 생성은 압력 $3.0{\;}kg/cm^{2}H_{2}$에서 $0.5{\;}kg/cm^{2}H_{2}$에서 보다 6.2배 증가하였고 linolenic acid는 감소하였다. 그러나 경화온도 $200^{\circ}C$의 경우 압력 $0.5{\;}kg/cm^{2}H_{2}$에서 $3.0{\;}kg/cm^{2}H_{2}$보다 trans 이성체 생성이 4.6%가 많았으며, linolenic acid, linoleic acid함량은 각각 0.51%, 2.5%가 감소하였다. 경화온도 $180^{\circ}C$, 압력 $3.0{\;}kg/cm^{2}H_{2}$와 sulphur 4 ppm을 첨가한 조건에서 옥소가와 linolenic acid가 감소하여 유리하였으나, trans 이성체의 생성이 가장 많아 불량하였다. 그러나 경화온도 $200^{\circ}C$, 압력 $0.5kg/cm^{2}H_{2}$와 $3.0kg/cm^{2}H_{2}$의 조건하에서 trans 이성체의 생성이 비교적 적게 생성되었고, 옥소가와 linolenic acid도 감소되어 최적 조건이라 생각된다.

• 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.

• 한국축산식품학회지
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• 제34권1호
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• pp.40-48
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• 2014

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

• BMB Reports
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• 제28권5호
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• pp.420-426
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• 1995

This study was conducted to compare the effects of n-6 linoleic acid and n-3 linolenic acid on lipid peroxidation and the activities of enzymes defending against oxidation, which are involved in the tumor promotion, and histolOgical changes of hepatocarcinogen treated rat liver. In this study, weanling male Sprague-Dawley rats were fed one of three diets, containing 15% (w/w) of beef fat (BF), com oil (CO) or perilla oil (PO), for 11 weeks. During the 3rd week, experimental groups were injected with 2-AAF (50 mg/kg of BW) intraperitoneally 3 times. Findings show that the com oil diet group has greater liver MDA content than the beef fat and perilla oil diet groups. Also, it is observed that the perilla oil diet group has lower MDA content than beef fat and com oil diet groups, even though perilla oil is more desaturated than beef fat and com oil. In terms of activity, mixed-function oxidase activity is not Significantly affected by the different dietary fats and 2-AAF treatment. GSH-peroxidase, GSH-reductase and GSH-Stransferase activities are significantly higher in the CO+AAF group than those of the other groups. GST and GSH-Px are activated by 2-AAF treatment in the com oil diet group only. The hepatocytes of the BF+AAF group were the most severely degenerated, the second was the CO+AAF group and the least was the PO+AAF group. It was also found that dietary com oil increased lipid peroxidation and activated defense enzymes against oxidation in liver, but dietary perilla oil did not, or supressed defense enzymes. Therefore it is concluded that dietary n-3 linolenic acid in perilla oil inhibits lipid peroxidation and carcinoenesis in rat liver following 2-AAF treatment.

• Journal of Ginseng Research
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• 제43권1호
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• pp.20-26
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• 2019

Background: Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE). Methods: Red ginseng extract (RGE) was fermented using Lactobacillus plantarum KCCM 11613P. This study investigated the ginsenosides and their antioxidant capacity in FRGE using diverse methods. Results: Properties of RGE were changed upon fermentation. Fermentation reduced the pH value, but increased the titratable acidity and viable cell counts of lactic acid bacteria. L. plantarum KCCM 11613P converted ginsenosides $Rb_2$ and $Rb_3$ to ginsenoside Rd in RGE. Fermentation also enhanced the antioxidant effects of RGE. FRGE reduced 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power; however, it improved the inhibition of ${\beta}$-carotene and linoleic acid oxidation and the lipid peroxidation. This suggested that the fermentation of RGE is effective for producing ginsenoside Rd as precursor of ginsenoside compound K and inhibition of lipid oxidation. Conclusion: This study showed that RGE fermented by L. plantarum KCCM 11613P may contribute to the development of functional food materials.

• 한국식품영양과학회지
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• 제26권3호
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• pp.376-382
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• 1997

Antioxidative characteristics of doenjang(fermented soybeans paste) phenolics on the lipid oxidation systems were studied by the determination of the oxidative related activity including lipoxygenase (LOX) inhibition, metal chelating and free radical scavengning of doenjang phenolics. Manlikong variety containing the highest amounts of phenolic compounds among the soybean variety, was used for doenjang processing. Doenjang was prepared by the series of processes including soaking for overnight, cooking for 1hr at 12Lb, first fermentation (3 days at 30$\pm$2$^{\circ}C$) for the preparation of meju(soybean koji) after inoculation of Asp. oryzae, and further fermentation(60 days at 30$\pm$2$^{\circ}C$) for the ripening after addition of salt 13% to meju. In order to investigate the antioxidative activity of phenolics in doenjang, the doenjang phenolics was extracted with methanol form freeze dried defatted doenjang. Antioxidative effects of methanol extract on linoleic acid oxidation system were observed by the significantly decreased levels of peroxide and conjugated diene formation. In addition, methanol extract resulted in the inhibition of LOX activity. and also, metal(FeCl$_3$) chelation and free radical scavengning activities were increased with increasing concentration of methanol extract.

• 한국식품영양과학회지
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• 제32권6호
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• pp.913-920
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• 2003

In vitro와 in vivo에서 양조간장과 glucose-lysine 모델 멜라노이딘의 항산화효과를 조사하여 다음과 같은 결과를 얻었다. In vitro에서 양조간장과 멜라노이딘의 항산화효과를 linoleic acid emulsion계를 이용하여 비교하였을 때 양조간장과 멜라노이딘은 대조군에 비해 우수한 항산화활성을 나타내었고 특히 양조간장의 효과가 더 우수한 것으로 나타났다. DPPH 라디칼 소거활성 역시 멜라노이딘에 비해 양조간장의 효과가 큰 것으로 나타났다. 지방산 조성이 상이한 옥수수기름과 어유를 섭취시킨 흰쥐에 10% 양조간장 및 멜라노이딘을 5주간 섭취시켰을 때 간의 지방산 조성은 섭취 지방산에 따라 차이가 뚜렷하였으나 양조간장과 멜라노이딘의 효과는 대조군과 유사하였다. 지질 과산화물 생성정도를 TBARS로 측정하였을 때 불포화지방산 함량이 높은 어유 섭취군에서 지질과산화가 증가하였으며 간장과 멜라노이딘은 지질과산화를 억제하는 효과를 나타내었다. CL(chemilurninescence)-HPLC 방법을 이용하여 간과 혈장의 막 인지질 PCOOH 함량을 측정한 결과, 어유의 섭취는 옥수수기름 섭취 군에 비해 지질 과산화를 월등히 증가시켰고 양조간장과 멜라노이딘의 섭취는 유의적으로 지질 과산화를 억제한 것으로 나타났다. 특히 양조간장의 효과가 멜라노이딘 보다 우수하여 이는 콩유래 항산화물질인 수용성 펩티드나 저분자 단백질들이 효과적으로 항산화활성을 나타낸 것으로 여겨지며, 불포화지방산이 높은 식품의 섭취시 간장을 소스로 이용하는 것이 지질의 과산화를 억제할 것으로 기대되어진다.

• 한국식품영양과학회지
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• 제24권3호
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• pp.409-414
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• 1995

모델시스템에서 얻어진 tyrosinase의 효소적 산화반응생성물 (enzymatic oxidation products of tyrosine ; EOPTs) 그리고 동 반응의 중간 또는 최종 물질로 알려진 두가지의 표준 물질 즉, dihydroxyphenylalanine (DOPA)과 melanin에 대한 일련의 항산화 특성을 살펴보았다. Tyrosine-tyrosinase 반응시스템(pH 6.5, 온도 $25^{\circ}C$, 시간 0~120분)에서 얻어진 EOPTs는 전반적으로 200~210, 280, 310~320 그리고 450~490mm에서 정점을 갖는 광학적 흡수특성을 보였으며 15분 후에는 450~520nm에서 강한 흡수특성을 나타냈다. EOPTs의 리놀레산에 대한 산화반응 억제 효과는 다 같이 최초 반응 물질인 tyrosine 보다는 현저히 높고 반응초기(1~3분)의 것이 후기의 것들 보다 높았다. 또한 tyrosine, DOPA 및 melanin 등의 표준물질에 있어서는 tyrosine 보다는 다른 두 물질에서 항상화 효과가 더 높았고 그 중 DOPA의 항산화력이 가장 높게 나타났다. 한편 이들의 유리기 소거능은 tyrosine 보다는 다른 두 표준물질에서 높았으며 이러한 산화반응 물질들은 다양한 항산화 특성을 나타내고 있으며 특히 최종 갈변생성물 보다는 중간물질에서 더 높은 효과를 보이고 있다. 그러나 아직은 그 작용 메카니즘이 분명치 않으며 앞으로 더 규명되어야 할 것으로 생각된다.

• Journal of Nutrition and Health
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• 제12권1호
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• pp.51-58
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• 1979

It is a general trend everywhere that the uses of vegetable oils are increasing due to the fact that they are effective in curing and preventing symptoms of high blood pressure and various heart failure conditions. At the same time the concept that oxidative rancidity is caused by the oxidation of unsaturated fatty acid moieties whose subsequent decomposition gives rise to various undesirable, sometimes toxic compounds is now well accepted. Linolenic acid (C, 18:3) is one of highly unsaturated and readily oxidizable fatty acid. The content of this essential polyunsaturated fatty acid in perilla seed oil (PSO) was found to be as high as 48% while only 1.5% in sesame seed oil (SSO). In this experiment the oxidative stability of PSO was compared with that of SSO. The experimental test group were as follows: A) Stored at different temperatures, namely $4^{\circ}C,\;30^{\circ}C,$ and $60^{\circ}C,$ B) Stored at room temperature $(20{\pm}5^{\circ}C)$ ; a. protected from sunlight and air, b. exposed to air without sunlight c. exposed to sunlight but protected front air, d. completely exposed to both air and sunlight. The following results were obtained; 1) It was found to be most stable against oxidation to store both PSO and SSO under the low temperature $(4^{\circ}C)$ condition. According to P.V. measurements it was found to be safe to keep both oils up to $30^{\circ}C$ for at least 8 weeks. When exposed to air, sunlight and high temperature $(60^{\circ}C)$, P.V. of PSO reached there peak values, which were much higher than those of SSO. This explains much of its instability as compared to SSO against oxidation. 2) The effect of high temperature $(60^{\circ}C)$ on A.V. was found to be more striking than those of all the other storage conditions. The condition of refrigeration was most effective in keeping A.V. low for both oils as was the case in P.V. 3) For both oils, I.V. decreased throughout the experimental period (8 weeks). The range of decrement was larger for PSO than SSO. 4) There was no significant change in the compositions of fatty acids of SSO caused by various experimental storage conditions. But for PSO the compositions of stearic, oleic and linoleic acid were decreased, whereas linolenic acid was increased proportionally.

• Preventive Nutrition and Food Science
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• 제14권4호
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• pp.283-289
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• 2009

We evaluated total phenolics and antioxidative activities of water extracts from different parts of Cudrania tricuspidata (specifically, the leaves, stems, roots, and fruits). The antioxidative activities of these samples were determined using five methods, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging, reducing power, ferric reducing ability of plasma (FRAP), and $\beta$-carotene/linoleic acid system. The water extract of leaves exhibited the higher DPPH, ABTS radical scavenging activities, reducing power, and FRAP than water extract of stem, roots, and fruits. Inhibition values on linoleic oxidation of water extracts from leaves, stems, roots, and fruits were calculated as 45.98%, 33.03%, 39.73%, and 25.48% at 10 mg/mL, respectively. The water extract of C. tricuspidata leaves had the highest amount of toal phenolics (73.60$\pm$0.28 mg/g). High-performance liquid chromatography (HPLC) analysis showed that quercetin is the predominant phenolic compound in water extract of leaves. Thus, our study verified that the water extract of leaves has strong antioxidant activities which are correlated with its high level of phenolic compounds, particularly quercetin. This water extract of C. tricuspidata leaves can be used as an effective and safe source of antioxidants.