• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• 대한화장품학회지
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• 제28권1호
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• pp.58-70
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• 2002

Retinol에 대한 합성물질과 천연물질의 항산화력을 비교하였다. 수용성 합성 항산화제 tertiary butylhydroquulone(TBHQ)와 수용성 천연 항산화제 $\alpha$-glycosyl rutin($\alpha$-G rutin), licorice, pycnogenol, 지용성 합성 항산화제 butylated hydroxytoluene(BHT)와 지용성 천연 항산화제 $\alpha$-lipoic acid, ferulic acid, natural concentrated tocopherol(no-tocopherol)를 각각 0.0, 0.0l, 0.02, 0.05, 0.l0wt% 사용하여 리포좀에 봉입하였으며, 4$^{\circ}C$, $25^{\circ}C$, 5$0^{\circ}C$에서 8주 동안 retinol의 잔류량 변화를 HPLC로 측정하였다. 사용된 항산화제는 retinol에 대하여 모두 산화억제효과를 나타내었으며, 수용성 항산화제는 licorice>pycnogenol>TBHQ>$\alpha$-G rutin 순으로, 지용성 항산화제는 $\alpha$-lipoic acid>BHT>no-tocopherol>ferulic acid 순으로 나타났다. 또한 $\alpha$-lipolc acid, BHT, licorice, pycnogenol을 흔합하여 retinol에 대한 항산화력 상승효과를 알아보았다. $\alpha$-lipoic acid와 BHT를 혼합하여 사용하였을 때 retinol에 대한 항산화력이 가장 좋게 나타났다.

• Food Science and Biotechnology
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• 제18권4호
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• pp.904-909
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• 2009

The beneficial effects derived from consuming natural antioxidants may not depend on the action of an individual antioxidant, but rather on the concerted action of several antioxidants naturally present. The aim of this study was to determine the concentrations and combinations of antioxidants that can produce synergistic effects (SyEs). Quantification of the lipoperoxyl radical scavenging capacity of antioxidants was carried out in a homogeneous model system where the free radicals were produced by the oxidation of methyl linoleate, initiated by the 2,2'-azobis (2,4-dimethylvaleronitrile). The greatest SyE (2.21, p<0.05) was seen in mixtures of all 4 antioxidants when used with concentrations of 15 ${\mu}M$ lycopene, 2.5 ${\mu}M$ vitamin E, 0.16 ${\mu}M$ vitamin C, and 10 ${\mu}M$ ${\beta}-carotene$. Doubling the vitamin E concentration from 2.5 to 5.0 ${\mu}M$ in the mixture with all 4 antioxidant reduced the SyE to 1.69 (p<0.05). Other combinations produced synergistic effects that ranged from 1.28 to 1.41.

• Animal Bioscience
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• 제34권5호
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• pp.844-854
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• 2021

Objective: The potential of extra virgin olive oil (EVOO), betaine (BET), and ginger (GIN), as natural antioxidants, in reducing negative effects of heat stress on physiological responses, antioxidant capacity, semen quality and fertility of bucks under heat stress were investigated. Methods: Forty adult Animal Production Research Institute line rabbit bucks were distributed randomly into four experimental treatments of ten rabbits each. The first treatment was fed the commercial pellet diet (CPD) without supplementation and served as a control. The other three treatments were fed CPD supplemented with EVOO (300 mg), BET (1,000 mg), and GIN (200 mg) per kg diet for 3 consecutive months during the summer season. Results: Supplementation of EVOO, BET, or GIN improved (p<0.05) the sexual desire, progressive motility, vitality, intact acrosome and membrane integrity, sperm cell concentration, sperm outputs and fertility. Seminal plasma total proteins, globulin, total antioxidant capacity, glutathione and glutathione S-transferase, and initial fructose increased (p<0.05), while total lipids, aspartate and alanine aminotransferases and malondialdehyde decreased (p<0.05) compared with the control. In comparing the natural antioxidants treatments, GIN evoked the largest improvement. Conclusion: The inclusion of GIN (200 mg/kg diet) appeared to improve the sexual desire, semen quality and oxidative stress of bucks. This may be a beneficial supplement for the management of rabbit bucks used in natural mating or artificial insemination.

• Natural Product Sciences
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• 제11권3호
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• pp.155-159
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• 2005

The aqueous extract of Coscinium fenestratum was studied for its antioxidant status in STZ-nicotinamide induced type 2 diabetic rats at two dose levels of 250 mg/kg and 500 mg/kg. At the end of the experimental period, diabetic rats treated with aqueous extract at both dose levels showed a significant increase in the levels of enzymatic antioxidants such as glutathione peroxidase, glutathione synthetase, peroxidase, superoxide dismutase and catalase as compared to the untreated control. Similarly, a significant increase was also observed in the levels of the non enzymatic antioxidants ceruloplasmin, ascorbic acid and tocopherol. The results suggest that the aqueous stem extract of C. fenestratum prevents type 2 diabetes mellitus induced oxidative stress.

• ALGAE
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• 제25권4호
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• pp.155-171
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• 2010

The underlying physiology of algal antioxidant compounds is reviewed in the context of seaweed biology and utilization. The application of seaweed antioxidants in foods, food supplements, nutraceuticals and medicine is considered from the perspective of benefits to human health. We advocate that direct consumption of seaweed products for their antioxidant composition alone provides a useful alternative to non-natural substances, while simultaneously providing worthwhile nutritional benefits. Economic utilization of seaweeds for their antioxidant properties remains in its infancy. This review provides examples ranging from laboratory studies through to clinical trials where antioxidants derived from seaweeds may provide major health benefits that warrant subsequent investigative studies and possible utilization.

• 한국축산식품학회지
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• 제23권2호
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• pp.186-192
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• 2003

최근 항산화제 연구는 식품, 의약품, 농업분야 등 다방면에서 이용될 수 있기 때문에 많은 산업적 효과를 기대할 수 있다. 특히 지금까지 알려진 항산화제가 약한 활성, 독성 및 사용상의 한계로 인하여 사용하는데 있어서 많은 문제점을 내포하고 있다. 따라서 천연으로부터 보다 안전하고 강한 활성을 지닌 천연항산화제의 개발이 요구된다. 활성산소 제거능력이 향상된 유산균은 식품산업에 중요하며 인간 장내 외인성, 내인성 산화적 스트레스 제거에 중요하다고 생각된다. 따라서 유산균을 이용한 항산화제의 고부가가치 창출을 위해서는 생물학적 기능연구 및 질병모델계에서의 효능평가가 이루어져야 하며 항산화제의 효능검정 및 항산화제 작용 메커니즘 등 다양한 방면의 연구가 병행되어야 할 것으로 생각된다

• 한국식품영양과학회지
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• 제17권1호
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• pp.19-23
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• 1988

합성 항산화제인 BHA와 천연 항산화제인 ${\alpha}-tocopherol$, NDGA, propyl gallate, sesamol등의 항산화력을 비교하기 위하여 식용 대두유에 이들 항산화제를 첨가하여 가열처리한 후 2주간보존할때 일어나는 물리화학적인 변화와 지방산 조성의 변화를 조사하였다. 항산화력은 BHA > ${\alpha}-tocopherol$ > propyl gallate > sesamol의 순으로 BHA에 비하여 천연 항산화제가 다소 떨어졌지만 ${\alpha}-tocopherol$의 경우는 BHA에 크게 뒤지지 않는 우수한 황산화력을 나타내었다. Gas chromatography에 의한 지방산 분석의 결과 산패가 진행될수록 불포화도가 높은 linolenic acid 와 linolenic acid 의 함량은 증가하였으며 BHA와 ${\alpha}-tocopherol$을 첨가한 경우 linolenic acid와 linolenic acid 함량의 감소가 현저하게 억제되었다.

• Journal of Nutrition and Health
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• 제15권1호
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• pp.30-38
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• 1982

Experiments were carried out in order to compare the natural antioxidants in the acetonitril extracts of raw and baked seeds of Korean sesame and perilla by thin layer and gas chromatography. The sample was dissolved in n-pentane and extracted with acetonitril and the acetonitril extract was separated by thin layer chromatography using silica gel. The spots were detected by spraying with 2, 6 -dichloroquinone -4-chlorimide, phosphomolybdic acid and dimethylamine as chromogenic reagents. Natural antioxidant, such as ${\delta}-tocopherol$ detected in raw and baked sesame and perilla seed oil by TLC and sesamol was detected only in raw and baked sesame seed oil by GC.

• 한국염색가공학회지
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• 제19권2호
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• pp.1-6
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• 2007

In order to improve the light fastness of a natural colorant berberine, several natural antioxidants such as gallic acid, L-ascorbic acid, and ${\alpha}-tocopherol$ were applied by aftertreatment method. Even though the increase in light fastness of berberine colorant was not substantial, L-ascorbic acid was the most effective. It was considered that this improvement of the light fastness was due to high antioxidation action of L-ascorbic acid to colorant, which led very highly excited species of the colorant formed by photo-energy to return to the original stable state without being decomposed.