• Preventive Nutrition and Food Science
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• v.5 no.1
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• pp.7-9
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• 2000

Variouss concentrationss of free malonaldehyde were prepared from 1,1,3,3-tetraethoxy propane (TEP). Spectrophoto-metric determination and HPLC analysis of free malonaldehyde instead of malonaldehyde-thiobaribituric acid (MA-TBA) complex were conducted. Malonaldehyde was well separated on a $\mu$Bondapak C18 column. The absorbances at 254 nm and the HPLC peak areas of free malonaldehyde increased with the increase in its concentration. The correlation coefficient between absorbances and peak areas was 0.998. The total time elapsed to conduct the whole procedure was less than 15 minutes. This method directly measured the amount of free malonaldehyde in a short period of time successfully. This procedure is expected to be used as a rapid, accurate and specific means to de-termine the development of lipid oxidation in food.

• Journal of Ginseng Research
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• v.14 no.3
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• pp.373-378
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• 1990

Free malonaldehyde was determined in nine kinds of ginseng polyacetylene-treated micro- some by HPLC analysis. Antioxidant activities of some phenolic compounds and ginseng saponin were also drtermined both by a new HVLC method and by THA method. A new HPLC system separaterl malonaldehyde at a retention time 5,6 min and showed a linear relationship between the peak are a and malonaldehyde concentration. Panaxnol showed the strongest activity among nine polyacetylenes and the addition of either chlorine or aletyl group reduced polyacetylene's own activity. Since C14-polyacetylenes such as panaxyne and panaxyne-epoxide had little or no antioxidant activities, S17-structure should be preserved to exert a radical-scvenging or trapping activity. The antioxidant activities of chlorogenic acid, ferulic acid and catechol were much weaker than those of C17-polyacetylenes. Ginseng saponin showed no antioxidant activity. Since TBA reactive substances and malonaldehyde contents were almost the same in peroxiedized microsome. TBA value seems a good indicator for lipid peroxidation in this particular Fe+3 ADP/NADPH system.

• Journal of Nutrition and Health
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• v.23 no.6
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• pp.434-442
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• 1990

A new HPLC method for determining malonaldehyde content in lipid peroxidation systems was developed and antioxidant activities of $\alpha$-, $\beta$- carotene, lutein and lycopene were compared by a newly developed HPLC analysis and by TBA value. In addition, malonaldehyde forming ability of rat liver microsome was determined depending on thawing numbers. As results, malonaldehyde was eluted at a retention o f5.60 min and showed a linear relationship between peak area and concentration in standard curve. The MA content of microsome decreased with thawing numbers possible by destruction of cellular membranes. Lycopene, lutein and $\alpha$-carotene showed stronger antioxidant activities than $\beta$-carotene of DL-$\alpha$-tocopherol both in Fe+3-ADP/NADPH and in paraquat/NADPH system. The inhibitory effects of carotenoids and DL-$\alpha$-tocopherol on Fe+3-ADP/NADPH lipid peroxidation system was similar by TBA value and by the HPLC analysis for malonaldehyde.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1493-1501
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• 2012

The antioxidant activities of volatile aroma extracts from Cudrania tricuspidata (Carr.) Bureau were examined using two antioxidant assays. Ten volatile aroma compounds identified in this plant were also tested for antioxidant activity. The volatile aroma extracts of stem and root from C. tricuspidata exhibited antioxidant activities with a clear dose response relationship in both aldehyde/carboxylic acid and lipid/malonaldehyde assays. Antioxidant activities of volatile aroma extracts from C. tricuspidata at $500{\mu}g/mL$ were $77.02{\pm}8.12%$ (stem) and $74.19{\pm}6.82%$ (root) in the aldehyde/carboxylic acid assay. Antioxidant activities of volatile aroma extracts from C. tricuspidata at $160{\mu}g/mL$ were $76.17{\pm}4.25%$ (stem) and $61.43{\pm}2.11%$ (root) in the lipid/malonaldehyde assay. Positively identified volatile aroma components in extracts of stem and root from C. tricuspidata were seven terpenes and terpenoides, 14 alkyl compounds, 11 nitrogen containing heterocyclic compounds, three oxygen containing heterocyclic compounds, 12 aromatic compounds, nine lactones, and seven miscellaneous compounds (possible contaminants). Among the positively identified compounds, eugenol, isoeugenol, and 2,4-bis (1,1-dimethylethyl)phenol exhibited antioxidant activities comparable to those of BHT and ${\alpha}$-tocopherol. Vanillin and 2-acetylpyrrole showed moderate activities in the lipid/malonaldehyde assay. These results suggest that consumption of antioxidant-rich beverages prepared from C. tricuspidata could have beneficial effects on human health by preventing diseases caused by oxidative damage.

• Natural Product Sciences
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• v.1 no.1
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• pp.17-24
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• 1995

The effects of orchildectomy with/without testosterone replacement in wale rats, and ovarectomy with estrogen replacement in female rats on lipid peroxidation were studied in male and female rats fed with diets fortified with 20% w/w, soybean oil or palm oil for 4 months. Serum, liver and heart homogenates were assayed for malonaldehyde and conjugated diene levels. Orchidectomy was found to reduce levels of lipid peroxidation products in the serum, liver and heart. Testosterone replacement did not increase the lipid peroxidation products to levels in the non-orchildectomised rats, while estrogen did not influence lipid peroxidation significantly. Palm oil decreased, but soybean oil increased lipid peroxidation in the liver and heart of both the castrated and sex hormone-replaced male and female rats.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.599-602
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• 2008

Vincamine, one of the major indole alkaloids in vincaminor (Vinca minor L.) is commonly used for treating cerebrovascular diseases. The antioxidant activity of vincaminor extracts and vincamine were measured by 1.1-diphenyl-2-picrylhydrazyl (DPPH) and lipid malonaldehyde (MA) assay. Vincaminor leaves were pulverized and extracted with various solvents such as water, methanol, and ethanol. The antioxidant activities of the extracts varied in accordance with solvents and assays. In DPPH assay, the water extract showed the highest antioxidant activity. In lipid MA assay, However, the ethanol extract inhibited MA formation from cod liver oil by 82% at the level of 5,000 ${\mu}g/mL$. Vincamine in the extract was analyzed by high-performance liquid chromatogram and the concentration of vincamine was 0.419$\pm$0.005 ${\mu}g/mL$.

• 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 Korean Applied Science and Technology
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• v.14 no.1
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• pp.33-43
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• 1997

Objectives of this study were to investigate the lipid oxidation of liver sausages, one of the most favorite meet products and to examine the applicability of pork liver to sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of lipid oxidation. Based on the basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their contents of crude fat, AV, POV, and MA. Sausages manufactured with different methods(sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. In addition, the storage experiments were carried out. The findings from these experiments are summarized as follows : The content of crude fat was 17.12%. As the percentage of the liver increased, fat content of sausages siginificantly decreased. In the storage experiment, it was found that the acid value, peroxide value, and malonaldehyde content significantly increased in all samples regardless of the amount of liver or the storage time. The AV of experimental sausages was significantly increased by adding liver. There were significant differences in proportions of components but little differences were observed in contents among the samples.

• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.167-170
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• 1999

Various concentrations of malonaldehyde (MA) produced upon hydrolysis of 1, 1, 3,3-tetraethoxypropane (TEP) were reacted with 2-thiobarbituric acid (TBA)and th e contents of MA-TBA complex were measured both with spectrophotometer and high performance liquid chromatography (HPLC). As the concentrations of MA-TBA increased, their absorbances and the corresponding HPLC peak areas increased. The correlation coefficient between absorbances and HPLC peak areas of MA-TBA peaks from the other compounds and butanol extraction of the complex increased its recovery its recovery by 29.4% . Measurement of the content of MA-TBA complex for monitoring the development of lipid oxidation was proven to be successful with the use of high performance liquid chromatography.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.261-269
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• 1997

The autoxidation of cholesterol and lipid was investigated in mackerel during its salting for 50 days. Furthermore, the effects of antioxidants such as ascorbic acid and BHA on their autoxidation were studied. The cholesterol of mackerel during salting was continuously decreased. Its content was quantified by 23.3mg/100g in salted control sample after 50 days and that is only about 33% of total cholesterol content in fresh mackerel. The addition of BHA in mackerel during salting inhibited cholesterol oxidation more effectively than ascorbic acid.7-Ketocholesterol, unique cholesterol oxidation products was detected in this experiment and malonaldehyde, one of lipid oxidation products, contineuosly increased in control sample all the salting days by the almost same pattern but in the additive samples of ascorbic acid or BHA by different patterns, respectively. BHA was more effective antioxidant against cholesterol and lipid autoxidation than ascorbic acid.