• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.28-34
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• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• Journal of Pharmacopuncture
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• v.10 no.2 s.23
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• pp.57-65
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• 2007

Objectives : The purpose of this study was to investigate the antioxidative effects of Ephedrae Herba extract. Methods : Total antioxidant status was examined by total antioxidant capacity(TAC), total antioxidant response(TAR) against potent free radical reactions, total phenolic content, DPPH radical scavenging activities, and the inhibitory effect of the extract on lipid peroxidation in rat liver mitochondria. Results : 1. TAC and TAR of Ephedrae Herba extract at the concentration of 5mg/ml were 3.76 and 1.65 mM Trolox equivalents , respectively. 2. Total phenolic content of Ephedrae Herba extract at the concenuation of 5mg/ml was 3.52 mM gallic acid equivalent. 3. Concentration of Ephedrae Herba extract at which DPPH radical scavenging activity was inhibited by 50% was 0.46mg/ml as compared to 100% by pyrogallol solution as a reference. 4. Ephedrae Herba extract at the concentration of 2mg/ml significantly decreased TBARS concentration by 97%, showing that Ephedrae Herba extract prevented lipid peroxidation at the low concentration. Conclusion : Thus antioxidant effects of Ephedrae Herba extract appear to be due to, at least in part, the prevention from free radicalsinduced oxidation, followed by inhibition of lipid peroxidation.

• YAKHAK HOEJI
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• v.45 no.5
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• pp.529-536
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• 2001

The root of Astragalus membranaceus Bunge (Leguminosae), which has been used for the treatment of hypertension, chronic hepatitis, duodenal ulcers, chronic nephritis and promotion of immunity in folk remedies. Several lines of evidence indicate that oxidative modification of low-density lipoprotein (Ox-LDL) may play an important role in atherogenesis. Hence, the role of antioxidants in the prevention of LDL oxidation needs to be determined. To investigate the antioxidant activity. we determined the MeOH ex. and fractions of Astragali Radix on the inhibition of LDL oxidation. The CH$_2$C1$_2$ and EtOAc orations inhibited the oxidative modification of LDL by a decrease in the lipid peroxide content and the electrophoretic mobility of LDL. Calycosin-7-0-$\beta$-D -glucoside which was isolated from EtOAc fraction inhibits the oxidative modification of LDL.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.187-190
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• 1990

Maltol(2-methyl-3-hydroxy-r-pyrone), a component known to be present in Korean Ginseng root showed an antioxidant action but its potency as an antioxidant was low: about 1150th that of other antioxidants such as pphenylenediamine, BHA and BHT. However, maltol was able to protect the oxidation damages in biological systems such as adriamycin-induced membrane damage in isolated cardiomyocytes, paraquat-induced toxicities in isolated hepatocytes and reperfusion injury in isolated hearts. The antioxidant action of maltol was also shown to be effective in vivo. The antioxidant action of this compound was probably due to the removal of hydroxyl radicals. In view of the roles of oxygen radical in various pathological proceises, Korean Ginseng root which contains several antioxidants including maltol is expected to have beneficial effects on the oxygen radical-involved processes.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.220-226
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• 2006

Component having antioxidant activity on lard during heating was separated from hexane extract of spinach, and its characteristic chemical structure was speculated through nuclear magnetic resonance spectroscopy, liquid chromatography-mass spectrometry, and Fourier transform infrared spectrophotometry. Lard was heated with hexane-, ethyl ether-, ethyl acetate-, or ethanol extract of spinach at $180^{\circ}C$ for 20 hr. Hexane extract of spinach, having highest antioxidant activity on lard during heating, was fractionated by silicic acid column chromatography (SACC), and SACC fractions having higher antioxidant activity on lard during heating were further separated by thin layer chromatography (TLC). Isolated compound from SACC fractions of hexane extract of spinach by TLC had sugar moieties and benzene ring along with hydroxy, carbonyl, and alkyl groups in the structure.

• Korean Journal of Human Ecology
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• v.7 no.2
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• pp.31-46
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• 2004

The purpose of this study was to investigate the physiological functionality of Coriolus versicolor Quel (CV) and Ganoderma IUCIdum (Fr.)Karst (GL) by estimate the proximate composition and content of antioxidant components. 1. In the physicochemical property. the content of proximate composition of GL was higher 08.28% of moisture, 10.3% of crude protein, 78.4% of crude fiber) than that of CV, but the content of crude lipid and ashes of GL was higher than that of CV. 2. CV had relatively higher content of antioxidant components such as total phenol, carotenoids and v itamin C. than GL did. Antioxidant mineral components such as magnesium and zinc also had relatively higher in CV than in GL. 3. TBA value, conjugated diene production, LDL oxidation, DPPH of methanol extracts in CV and GL were as high as a-Tocopherol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.378-383
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• 1995

Phospholipid(PL), phosphatidylcholine(PC) and phosphatidylcholine free PL(PCF) were extracted from squid viscera and the antioxidant effects of each fraction on the oxidation of refined fish oil were evaluated. Polyunsaturated fatty acid contents were the highest in PC(46.7%) followed by PL(44.8%) and PCF(40.9%). The effects of each phospholipid fraction on stabilizing fish oil were compared by incubating at 40$^{\circ}C$ for 10 days. At the initial period(2 days), changes in peroxide value did not show any significant difference ; however, as incubation time was extended, PC fraction showed the strongest antioxidant activity. PL and PCF added to fish oils also resulted in increased stability against oxidation. Antioxidative effect of PC at the 5% level was equivalent to 0.05% BHT, 1% catechin and 1% tocopherol.

• Nutritional Sciences
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• v.9 no.4
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• pp.288-294
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• 2006

In this study, the effects of smoking cessation and relative antioxidant activities on the oxidative stress were determined by using in vitro method. Thirty healthy smokers who were free of any disease and smoked more than 1 pack per day for the past 10 years participated in this study. For smoking cessation, smokers were asked to wear nicotine patch (21mg nicotine/ patch) everyday for 30 days and then to replace at the same time of the day. Smoking cessation program in conjunction with nicotine patch replacement was also conducted every week, one hour/each session, for 4 weeks. Canthaxanthin, $\beta-carotene$, and $\alpha-tocopherol$ were added into red blood cells at pre and post smoking cessation. As indicators of oxidative stress, hemoglobin degradation, lipid peroxidation, and percent hemolysis were determined at both pre and post smoking cessation. After 30 days of smoking cessation, the subjects gained an average of 5 pounds, varying 2 to 8 pounds, by suggesting that behavioral problems rather than nicotine itself are more important for gaining weight in ex-smokers. The total hemoglobin concentrations in blood were similar in pre and post smoking cessation, but smoking cessation resulted in a decrease in the percentage of methemoglobin from 0.96% to 0.85% Smoking cessation also caused to decease malondialdehyde (MDA) values ($26.7{\pm}7.8$ vs. $23.6{\pm}4.5$ (without oxidation), $179.3{\pm}21$ vs. $161.2{\pm}28$ nmol/ml (with oxidation) (p<0.05)), not percent hemolysis. Various antioxidants with smoking cessation significantly decreased MDA values(p<0.05), in contrast to marginal decrease of MDA in smoking cessation only. Three antioxidants used in this stu study were similarly effective in inhibiting MDA production, but relative effectiveness of canthaxanthin or $\alpha-tocopherol$ was greater than that of $\beta-carotene$ (p<0.05), in case of oxidation induced. The percent hemolysis was greatly decreased when antioxidants were added into the blood of ex-smokers (p<0.05) but no statistical significance in relative effectiveness of antioxidants was observed.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1132-1140
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• 2014

This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.

• Journal of Ginseng Research
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• v.29 no.1
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• pp.44-48
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• 2005

The purpose of this study was to investigate the biological activities of water soluble browning reaction products(WS-BRPs) isolated from korean red ginseng. Antioxidative activities of WS-BRPs were examined with the various systems. Three different fractions prepared by os moly tic treatment of WS-BRP(fraction L, S-l and S-2) were found to have an ability to donate hydrogen to DPPH and also exhibited the inhibitory activities in lipid peroxidation, consumption of oxygen and protein oxidation of mitochondrial fraction. Especially, L had the strongest activity of these three WS­BRPs in scavenging free radicals. Lipid peroxidation showed the antioxidant effect on linoleic acid oxidation inhibition ratio of $22.5\%,\;31.7\%,\;31.9\%\;and\;33.5\%$, respectivity. And the consumption of oxygen was strongly inhibited by $49.52\%,\;62,44,\;97.54\%$. But three WS-BRPs showed weak inhibitory activity on lipid peroxidation in rat hepatic microsomes.