• Title/Summary/Keyword: malonaldehyde

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Identification and Activity of Antioxidative Compounds from Rubus coreanum Fruit (복분자에 함유된 항산화물질의 동정 및 활성)

  • Yoon, In;Cho, Jeong-Yong;Kuk, Ju-Hee;Wee, Ji-Hyang;Jang, Mi-Young;Ahn, Tae-Hoe;Park, Keun-Hyung
    • Korean Journal of Food Science and Technology
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    • v.34 no.5
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    • pp.898-904
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    • 2002
  • The ehtyl acetate-soluble acidic fractions from juice and cake of Rubrs coreanum fruit showed DPPH radical-scavenging activity. Each fraction was purified through silica gel adsorption column chromatography. The compounds in the ethyl acetate-soluble acidic fraction of juice were identified as 4-hydroxybenzoic acid, 4-hydroxy-3-methoxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,4,5-trihydroxybenzoic acid, and 3,4-dihydroxycinnamic acid by GC-MS. The compounds in the ethyl acetate-soluble acidic fraction of cake were also identified as succinic acid, 3,4-dihydroxybenzoic acid, citric acid, 3,4,5,-trihydroxybenzoic acid, and 3,4-dihydroxycinnamic acid by GC-MS. Antioxidative activity of the identified compounds were evaluated by DPPH radical-scavenging assay and hydroxyl radical-scavenging activity assay.

Antioxidative Characteristics of Dihydroxyphenylalanine, Melanin and Enzymatic Browning Reaction Products of Tyrosine in a Model System (Dihydroxyphenylalanine, Melanin 및 Tyrosine의 효소적 산화반응생성물질의 항산화 특성)

  • Hong-Sik Cheigh;Soo-Hyoun Um;Hae-Gyoung Kim;Chang Y. Lee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.3
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    • pp.409-414
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    • 1995
  • Antioxidative characteristics of dihydroxyphenylalalnine(DOPA), melanin and enzymatic oxidation products of tyrosine(EOPTs) were studied in a model system. EOPTs were prepared by the tyrosine-tyrosinase reaction at pH 6.5 and $25^{\circ}C$ at various time intervals(0~120min). All EOPTs were brown in varied intensities with increased absorption at 200~210, 280, 310~320nm, and 450~490nm. EOPTs obtaiend at the early stage of the reaction(1~3min especially) showed a higher antioxidative activity than those from the later stage on the inhibition of peroxide, conjugated dienoic acid and malonaldehyde formations in linoleic acid autoxidation. Additionally among the substances of tyrosine, DOPA and melanin, DOPA showed the highest antioxidative activity while that of tyrosine was the lowest during the linoleic acid autooxidation. It was observed that DOPA and melanin had the ability of free radical scavenging, which may party contribute to their antioxidative activity.

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Analysis and Antioxidant Activity of Volatile Extracts from Plants Commonly Used in Korean Foods (한국 식품재료로 상용되는 식물로부터 분리한 향기추출물의 항산화능 탐색)

  • Jang, Hae-Won;Lee, Hwa-Jung;Lee, Kwang-Geun
    • Korean Journal of Food Science and Technology
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    • v.37 no.5
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    • pp.723-729
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    • 2005
  • Volatile compounds of dropwort (Oenanthe javanica DC), crown daisy (Chrysanthemum coronarium L. var. spatiosum), and sesame (Sesamum indicum L.) were isolated by steam distillation under reduced pressure (DRP) and liquid-liquid continuous extraction (LLE). Aroma extracts of the plants were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) and their antioxidant activities were evaluated in two different assays. The aroma extracts isolated from dropwort, crown daisy, and sesame inhibited the oxidation of hexanal by 25%, 95%, and 99%, respectively, for one month at the $500{\mu}g/mL$ level. They inhibited malonaldehyde formation from cod liver oil by 48%, 54%, and 29%, respectively, at the $500{\mu}g/mL$ level. Their antioxidant activities were comparable to those of the natural antioxidant, ${\alpha}-tocopherol$.

Quality Characteristics of Retorted Chicken Breast Products Packaged in a Multilayer Barrier Tray During Chilled Storage (차단성 다층 트레이에 포장된 레토르트 닭 가슴살제품의 냉장 중 품질 특성)

  • Jang, Dong-Hyun;Lee, Keun-Taik
    • Food Science of Animal Resources
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    • v.32 no.4
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    • pp.483-490
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    • 2012
  • Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at $10^{\circ}C$. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE $a^*$, $b^*$, and ${\Delta}E$ values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter $b^*$ and ${\Delta}E$ values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at $10^{\circ}C$.

Effect of Extract from Glycyorrhiza uralensis and Curcula longa on Shelf-life and Quality of Bread (감초와 강황 추출물 첨가에 의한 식빵의 저장성 및 품질 증진 효과)

  • Lee, So-Young;Choi, Jung-Soo;Choi, Mee-Ok;Cho, Sun-Hee;Kim, Koth-Bong-Woo-Ri;Lee, Woo-Hun;Park, Sun-Mee;Ahn, Dong-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.7
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    • pp.912-918
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    • 2006
  • This study examined the improvement of bread quality with Curcula longa and Glycyorrhiza uralensis extract (CGE). When counted, the viable cell number in bread with 5% of CGE dramatically was decreased by about 1 log cycle as compared to that of bread without CGE. With regard to oxidation, the content of malonaldehyde diminished in breads with increasing amounts of CGE. Breads with 1 and 5% of CGE were shown to have the highest antioxidative effect. The moisture contents of bread with CGE and bread without CGE were not much different during the early storage period. After six days of storage, however, the moisture contents of bread without CGE and bread with 0.5% of CGE decreased about 16%. On the other hand, the moisture contents of bread with 1% and 5% of CGE did not change dramatically. Their moisture content was decreased by only 4% during the same storage period. Although color, lightness and redness gradually diminished with increasing amounts of CGE in bread, conversely yellowness increased. In the sensory evaluation, bread with 0.5% and 1% of CGE scored the highest: 3.66 and 3.67 out of 5, respectively. Bread with 5% of CGE scored the lowest of the various bread tested. From these results, the addition of 1% CGE in bread had a good effect on improvement of preservation and development of quality.

Effects of Dietary Bee Venom on Serum Characteristic, Antioxidant Activity and Liver Fatty Acid Composition in Broiler Chickens (정제 봉독의 급여가 육계의 혈청성상, 항산화능 그리고 간 내 지방산 조성에 미치는 효과)

  • Kim, Da-hye;Han, Sang-mi;Choi, Yun-Sang;Kang, Hwan-Ku;Lee, Hong-Gu;Lee, Kyung-woo
    • Korean Journal of Poultry Science
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    • v.46 no.1
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    • pp.39-46
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    • 2019
  • This study was conducted to investigate the effect of dietary bee venom on serum characteristics, antioxidant activity, and hepatic fatty acid composition in broiler chickens. A group of 875 one-day-old feather-sexed male broiler chicks were randomly allocated to five treatments with seven replicates (25 birds/replicate) for three weeks. A corn-soybean meal-based diet was used as the basal diet. Five dietary treatments were compared: 1) basal diet, 2) basal diet containing $10{\mu}g/kg$ of bee venom powder, 3) basal diet containing $50{\mu}g/kg$ of bee venom powder, 4) basal diet containing $100{\mu}g/kg$ of bee venom powder, and 5) basal diet containing $500{\mu}g/kg$ of bee venom powder. At 21 days, one bird per pen was slaughtered by asphyxiation in $CO_2$ gas, and blood was collected to measure serum characteristics and antioxidant activity. In addition, the liver was excised to measure the concentration of malondialdehyde and determine fatty acid composition. Increasing dietary bee venom in the diet failed to affect most serum parameters except for triglyceride and non-esterified fatty acids. Dietary bee venom inclusion quadratically increased the concentration of stearic acid (P<0.05), but decreased palmitoleic acid, oleic acid, linoleic acid, mono-unsaturated fatty acids, and poly-unsaturated fatty acids. Finally, dietary bee venom tended to lower hepatic malondialdehyde contents quadratically (P=0.054). In conclusion, our study revealed that dietary bee venom improved antioxidant capacity and affected fatty acid metabolism in broiler chickens.

Efficacy evaluation of novel organic iron complexes in laying hens: effects on laying performance, egg quality, egg iron content, and blood biochemical parameters

  • Jiuai Cao;Jiaming Zhu;Qin Zhou;Luyuan Zhao;Chenhao Zou;Yanshan Guo;Brian Curtin;Fei Ji;Bing Liu;Dongyou Yu
    • Animal Bioscience
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    • v.36 no.3
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    • pp.498-505
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    • 2023
  • Objective: This study was conducted to determine the optimal dose of novel iron amino acid complexes (Fe-Lys-Glu) by measuring laying performance, egg quality, egg iron (Fe) concentrations, and blood biochemical parameters in laying hens. Methods: A total of 1,260 18-week-old healthy Beijing White laying hens were randomly divided into 7 groups with 12 replicates of 15 birds each. After a 2-wk acclimation to the basal diet, hens were fed diets supplemented with 0 (negative control, the analyzed innate iron content was 75.06 mg/kg), 15, 30, 45, 60, and 75 mg Fe/kg as Fe-Lys-Glu or 45 mg Fe/kg from FeSO4 (positive control) for 24 wk. Results: Results showed that compared with the negative and positive control groups, dietary supplementation with 30 to 75 mg Fe/kg from Fe-Lys-Glu significantly (linear and quadratic, p<0.05) increased the laying rate (LR) and average daily egg weight (ADEW); hens administered 45 to 75 mg Fe/kg as Fe-Lys-Glu showed a remarkable (linear, p<0.05) decrease in feed conversion ratio. There were no significant differences among all groups in egg quality. The iron concentrations in egg yolk and serum were elevated by increasing Fe-Lys-Glu levels, and the highest iron content was found in 75 mg Fe/kg group. In addition, hens fed 45 mg Fe/kg from Fe-Lys-Glu had (linear and quadratic, p<0.05) higher yolk Fe contents than that with the same dosage of FeSO4 supplementation. The red blood cell (RBC) count and hemoglobin content (linear and quadratic, p<0.05) increased obviously in the groups fed with 30 to 75 mg Fe/kg as Fe-Lys-Glu in comparison with the control group. Fe-Lys-Glu supplementation also (linear and quadratic, p<0.05) enhanced the activity of copper/zinc-superoxide dismutase (Cu/Zn-SOD) in serum, as a result, the serum malonaldehyde content (linear and quadratic, p<0.05) decreased in hens received 60 to 75 mg Fe/kg as Fe-Lys-Glu. Conclusion: Supplementation Fe-Lys-Glu in laying hens could substitute for FeSO4 and the optimal additive levels of Fe-Lys-Glu are 45 mg Fe/kg in layers diets based on the quadratic regression analysis of LR, ADEW, RBC, and Cu/Zn-SOD.

Effect of temperature and relative humidity in refrigerator on quality traits and storage characteristics of Pre-packed Hanwoo loin (냉장고 내 온도와 상대습도가 포장 한우 등심의 품질 및 저장 특성에 미치는 영향)

  • Seol, Kuk-Hwan;Kim, Ki Hyun;Kim, Young Hwa;Youm, Kyung Eun;Lee, Mooha
    • Korean Journal of Agricultural Science
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    • v.41 no.4
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    • pp.415-424
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    • 2014
  • This study was carried out to determine the effect of storage condition, such as temperature or relative humidity (RH) in home-style refrigerator, on the change of quality traits and storage characteristics of Hanwoo M. longissimus to find out the condition for prolongation of shelf-life with maintaining the meat quality for consumers. Samples were sliced in $1{\pm}0.2cm$ thickness, and packed in foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator ($5^{\circ}C$/17% RH, Control), and chambers of $5^{\circ}C$/55% RH (T1), $5^{\circ}C$/85% RH (T2), and $-1^{\circ}C$/99% RH (T3), respectively. Quality traits (color, pH, water holding capacity, shear force and grilling loss) and storage characteristics (thiobarbituric acid reactive substances, volatile basic nitrogen and total microbes) were measured at 1, 4, 7, 14 and 21 days after storage. Lightness of Hanwoo loin stored in T1, T2 and T3 were higher than that of control until 14 days of storage, however at the end of storage (21 days) control showed significantly higher than other treatments (p<0.05). Redness and Yellowness of Hanwoo loin samples stored in T1 and T3 were significantly higher than others during all storage period (p<0.05). The water holding capacity (WHC) of control was significantly higher than others until 14 days of storage (p<0.05), however, Hanwoo loin stored in T2 was the highest ($63.64{\pm}7.62kg/cm^2$) at 21 days of storage. Hanwoo loin stored in T1 showed significantly lower shear force than others during all storage period (p<0.05). There was no consistent tendency in pH and grilling loss during storage in all treatments. Hanwoo loin stored in T1 showed lower TBARS value than others during storage period, however there was a rapid increase to $0.34{\pm}0.27mg$ malonaldehyde/kg meat at 21 days of storage. And, all the treated samples (from T1 to T3) showed significantly lower VBN values at 21 days of storage (p<0.05). The population of total aerobic microbes were significantly increased in all treatments as storage period increasing, and the population of T3 ($2.28{\pm}0.57logCFU/g$) was the lowest at 21 days of storage (p<0.05). From those results, it could be predicted the better storage condition to maintain the meat quality and prolong the shelf-life of Hanwoo loin by lowering the temperature and adjusting the humidity about 55%.

Effect of Riboflavin Tetrabutylate on the Activity of Drug Metabolizing Enzyme and Lipid Peroxidation in Liver Microsomes of Rats (Riboflavin Tetrabutylate가 약물대사 효소 및 지질 과산화효소에 미치는 영향)

  • Lee, H.W.;Kim, W.J.;Hong, S.S.;Kwack, C.Y.;Hong, S.U.
    • The Korean Journal of Pharmacology
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    • v.16 no.2 s.27
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    • pp.45-53
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    • 1980
  • Lipid peroxidation in vitro has been identified as a basic deteriorative reaction in cellular mechanism of aging processes, such as air pollution oxidant damage to cell and to the lung, chlorinated hydrocarbon hepatotoxicity. Many experimental evidences were reported by several investigators that lipid peroxidation could be one of the principle causes for the hepatotoxicity produced by $CCl_4$. It is now reasonably established that $CCl_4$ is activated to a free radical in vivo, that lipid peroxidation occurs very quickly in microsomes prepared from damaged livers, that the peroxidation is associated with loss of enzyme activity of microsomes, and that various antioxidants can protect animals against the hepatotoxic effect of $CCl_4$. Recent studies have drawn attention to some other feature of microsomal lipid peroxidation. Incubation of liver microsomes in the presence of NADPH has led to a loss of cytochrome $P_{450}$. However, the presence of an antioxidant prevented lipid peroxidation and preserved cytochrome $P_{450}$. Decrease of cytochrome $P_{450}$ in microsomes under in vitro incubation can be enhanced by $CCl_4 and these changes were parallel to a loss of microsomal polyunsaturated fatty acid and formation of malonaldehyde. The primary purpose of this experiment was to study the effect of riboflavin tetrabutylate on lipid peroxidation, specially, the relationship between lipid peroxidation and drug metabolizing enzyme system which is located in smooth endoplasmic recticulum as well as the effect of ritoflavin tetrabutylate on drug metabolizing enzyme system of animal treated with $CCl_4$. Albino rats were used for experimental animal. In order to induce drug metabolizing enzyme system, phenobarbital was injected intraperitoneally. $CCl_$ and riboflavin tetrabutylate were given intraperitoneally as solution in olive oil. Microsomal fraction was isolated from liver of animals and TBA value as well as the activity of drug metabolizing enzyme were measured in the microsomal fractions. The results are summerized as following. 1) The secobarbital induced sleeping time of $CCl_4$ treated rat was about 2 times longer than that of the control group. However, the pretreatment with riboflavin tetrabutylate inhibited completely the lengthened sleeping time due to $CCl_4$ treatment. Furthermore TBA value was significantly increased in $CCl_4$ treated rat in comparison to control group tut the increase of TBA value was prevented by the pretreatment with riboflavin tetrabutylate. On the other hand, the activity of hepatic drug metabolizing enzyme was decreased in $CCl_4$ group, however, the pretreatment with riboflavin tetrabutylate also prevented the decrease of the enzyme activity caused by $CCl_4$. 2) The effect of riboflavin tetrabutylate on TBA value and the activity of drug metabolizing enzyme in vitro was similar to in vivo results. Incubation of liver microsome from rat in the presence of $CCl_4$, $Fe^{++}$, or ascorbic acid has led to the marked increase of TBA value, however, the addition of riboflavin tetrabutylate in incubation mixture prevented significantly the increase of TBA value, suggesting the inhibition of lipid peroxidation. In accordance with TBA value, the activity of drug metabolizing enzyme was inhibited in the presence of $CCl_4$, $Fe^{++}$, ascorbic acid but the addition of riboflavin tetrabutylate protected the loss of the enzyme activity in microsome under in vitro incubation.

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Changes in Available Lysine and Lipid Oxidized Products during the Storage of Dried Sea Eel, Muraesox cinereus (건조(乾燥) 갯장어의 저장중(貯藏中) 지방(脂肪)의 산화(酸化)와 유효성(有效性) Lysine의 변화(變化))

  • Byun, Dae-Seok;Song, Yeong-Ok;Pyeun, Jae-Hyeung
    • Korean Journal of Food Science and Technology
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    • v.10 no.4
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    • pp.387-393
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    • 1978
  • Lipid oxidation is one of the major factors affecting on deterioration of nutritional quality in dried fish products. In this paper, the relationship between oxidized products of lipid and brown pigments, free amino acids and available lysine during the storage of dried sea eel, Muraesox cinereus, was investigated. And the inhibiting effect of antioxidant to lipid oxidation and its role to the protein quality were also discussed. From the results, TBA and carbonyl value rapidly increased while amino-N and available lysine diminished during hot air drying. This suggests that drying conditions greatly affected to the oxidation of lipid and making amino acids 'unavailable'. TBA value increased up to 20 days, and hereafter gradually diminished. Increase in TBA and carbonyl value and formation of fat oxidative brown pigment were closely related to the loss of free amino-N and available lysine. The loss of available lysine seemed to be affected by the formation of unsaturated carbonyl compounds rather than saturated carbonyl compounds. By the treatment of antioxidant, the loss of amino acids and available lysine was somewhat retarded. This may suggests that the oxidation of lipid or oxidative browning reactions are functioning to the loss of available lysine. In antioxidant treated sample, 23% of amino-N to the total amino-N in the fresh sample was lost after 20 days storage at $30^{\circ}C$ while the loss of amino-N to 39% in case of the control, and afterward the value treated to be slightly reduced or remained steady.

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