• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.5
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• pp.387-394
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• 1990

The effect of lysine or methionine addition on the lipid oxidation and protein properties in casein-fish oil model system during the storage of 21 days at 37$^{\circ}C$ was studied. The peroxide and TBA values were increased markedly and the amino acids addition to the system caused to reduce the extent of lipid oxidation in comparison with that of casein-fish oil system which was a control group. Significant changes in fatty acid composition of each group were observed. Polyenoic acid contents were drastically decreased during the storage in the groups with and without the amino acids additions, . And also significant losses of several amino acids were occurred with the reduction of solubility and digestibility of casein during the storage. However no different effects were observed in both additionsof lysine and methionine to the system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1009-1015
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• 2000

Fermentative and antioxidative characteristics of red mustard leaf (RML) kimchi, a traditional, fermented Korean vegetable food, were investigated. For the study, RML kimchi was made of RML, with green onion, red pepper, garlic, ginger, and sugar, and fermented at 15$^{\circ}C$. The pH was decreased and total acidity was increased during fermentation. The contents of reducing sugar, total vitamin C, and total Phenol content were 2.36%, 65 mg%, and 59 mg% at the initial stage. Although the content of reducing sugar decreased gradually during fermentation, however, the quantity of ascorbic acid decreased with the tendency of slightly increased at 6 days, and the amount of total phenol was increased. CIE L*, a*, b＊values were increased until 6 days of the fermentation. In order to determine the antioxidative activity of RML kimchi itself, the model systems of RML kimchi were made with cooked beef. TBA values of RML kimchi which was fermented for 6 days showed the lowest level in model systems. Water, n-hexane, methanol extracts of RML kimchi had a considerable antioxidative activity with the inhibition of formation of peroxide during the autoxidation of linoleic acid mixtures in aqueous model systems.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.748-756
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• 2008

This study was conducted to investigate the antioxidant activity of hot water extracts of wa-song (Orostachys japonicus A. Berger) dried using hot air (HWE) and frozen (FWE). Varying levels (0.1, 0.5 and 1.0 g/100 g) of HWE and FWE were added to soybean oil and lard. Chromaticity, anisidine value, acid value, peroxide value (POV) and thiobarbituric acid (TBA) value in oils were measured periodically during their storage for 28 days at $60^{\circ}C$. The chromaticity of edible oils showed a general increas with prolonged storage as well increasing levels of extracts. The anisidine value was not significantly increased during storage for 14 days, but was significantly increased after storage for 21 days in soybean oil and lard. The anisidine value of HWE on soybean oil was $12.60{\pm}0.92{\sim}13.82{\pm}0.68$ after storage for 28 days its value was lower than that of the control and buthylated hydroxy anisol (BHT). The antioxidant activity of HWE was found to be more effective than that of FWE. The acid value of HWE was significantly increased during storage from 14 to 21 days in soybean oil and from 7 to 14 days in lard. The antioxidant activity of FWE was particulary effective at the primary stage of the reaction system of lard storage. POV was highly increased during the storage periods between 7 and 14 days in soybean oil. The antioxidant activity in all the samples tested did not significantly increase after storage for 14 days, except when 0.1 g/ 100 g of FWE added to lard. TBA values of all the samples were lower than that of control and 0.02% BHT during their storage. The antioxidant activities of wa-song within the reaction system of oils were more effective in soybean oil than in lard.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.397-404
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• 2005

Effects of ${\gamma}$-oryzanol (0.0, 0.1, 0.5, 1.0, 2.0%) addition on physical and chemical properties of yackwa were determined during storage for 6 weeks at $30^{\circ}C$. Acid, peroxide, and thiobarbituric acid (TBA) valves, color, texture, fatty acid compositions, hexanal content, and rancid flavor of yackwa were measured. Acid, peroxide, and TBA values. and hexanal contents of ${\gamma}$-oryzanol-treated groups were significantly lower than those of groups without ${\gamma}$-oryzanol treatment after 6 week (p < 0,05) and showed concentration-dependency, while no significant differences were observed in colors (p > 0.05). Effects of ${\gamma}$-oryzanol on textural characteristics were not consistent. As storage time increased, ratio of unsaturated fatty acids to saturated fatty acids or ${\gamma}$-oryzanol-added groups was higher than that of groups without ${\gamma}$-oryzanol addition. Addition of ${\gamma}$-oryzanol was effective in decreasing hexanal formation. Sensory evaluation showed rancid odor decreased with increasing concentration of ${\gamma}$-oryzanol. These results suggested ${\gamma}$y-oryzanol, as a natural antioxidant, delayed quality decrease of yackwa during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.17-22
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• 1992

Water extract, and free-, ester- and insoluble phenolic acids were extracted from wormwoods. The extracts were then dissolved in equal amounts of an edible soybean oil, and the resulting substrates, portion of the soybean oil (control), 0.02% BHA and 0.02% BHT were stored in incubator at $45^{\circ}C{\pm}1.0^{\circ}C$ for 32days. Peroxide values (POV) and thiobarbituric acid (TBA) values of control and the substrates were determined during th9 storage period. The POV of control, BHA, BHT and six substrates which were contained water extracts 0.5%, 1% and 1.5%, and free-, ester- and insoluble phenolic acids after 24days of storage were 77, 43, 17, 38, 26, 34, 45, 28 and 16m mole/kg oil respectively, The TBA values after 32days of storage were 0.278, 0.170, 0.070, 0.200, 0.178, 0.235, 0.167, 0.136, 0.062, respectively, It was found that the antioxidant activity in water extracts was highest in water 1 (the substrates containing water extracts 1%). It was also found that antioxidant activities in the phenolic acids were decreased in the following order ; insoluble phenolic acids>ester form>free phenolic acids. The phenolic acids separated and tentatively identified by Gas chromatography were catechol, vanillin, umbelliferone, p-coumaric acid, ferulic acid caffeic acid, protocatechuic acid, p-hydroxy benzoic acid and syringic acid.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.475-481
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• 2005

This study was conducted to determine the antioxidant activity of paprika in a lard model system. The effect of paprika (ground fresh paprika (FP) $3\%$, $50^{\circ}C$ far-infrared ray dried Paprika Powder (PP) $3\%$ and $5\%$) on the inhibition of lipid oxidation in lard was examined by pH, peroxide value (POV), thiobarbituric acid (TBA) value and fatty acid composition during 8 days of storage at $4^{\circ}C$. With paprika, POV and TBA values in lipid oxidation of lard were significantly lower than those of the control without paprika. Especially, in lard with FP $3\%$, there was hardly any change of lipid oxidation values such as POV, TBA values and destruction of unsaturated fatty acid inhibiting lipid oxidation. Heating of paprika during far-infrared ray drying decreased the inhibition effect on lipid oxidation in the lard model system probably due to loss of antioxidant substances, such as vitamin C, polyphenols and carotenoids including capsanthin, by heating. Therefore, FP containing a hish amount of antioxidant substance could be used as a good antioxidant in Pork Products containing large amounts of lard.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.574-579
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• 2004

Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.463-469
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• 2003

This study was carried out to investigate the antioxidant activities of Dansam (S. miltiorrhiza). The Dansam (S. miltiorrhiza) was extracted with ethanol and methanol, and the extracts were fractionated with hexane, chloroform, ethyl acetate and butanol and water, in that order. The antioxidant activities of Dansam (S. miltiorrhiza) were determined by measuring the radical scavenging effects, using the 1, l-diphenyl-2-picryl-hydrazyl (DPPH) method. The electron donating ability was shown to be about 50% (IC50) at concentration of L-ascorbic acid, Dansam that reflected eliminatory effect by 50% were 9.48$\mu\textrm{g}$/$m\ell$, 8.28$\mu\textrm{g}$/$m\ell$, and l2.59$\mu\textrm{g}$/$m\ell$ respectively. According to the results of the above anti oxidation experiments, those for the group with the added Dansam showed a decreased oxidation, but the antioxidation increased with time. With a storage temperature of 60 C for 5 days, the acid value for the relative antioxidant activities were higher than in the Control group. The peroxide values for the relative antioxidant activities were also higher than in the Control group. The TBA values for the relative antioxidant activities were higher than in the Control group.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.38-44
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• 1986

Effects of the kind and concentration of salt on oxidation of lipids and on formation of flavor components have been studied with four varieties of fermented anchovies prepared with 20％ sun-dried salt(sample B) , 12% refined salt (sample C), 16.5％ refined salt (sample D) and 16. 5% refined salt Plus 25％ brine (sample E). The sample B showed higher peroxide and TBA value and also higher content of TMA thar. those prepared with refined salt. The amounts of amino-N and VBN in sample B appeared larger than in sample D but was in a similar level with those in sample C. On the other hands, much smaller amounts of lactic and succinic acid were observed in sample B compared with in sample C and D. Sample C revealed the highest level of lactic acid among the samples tested. The changes in the amounts of each free amino acid displayed similar tendencies in all samples, except decreasing tendency of tyrosine in sample B and increasing tendency of aspartic acid in sample C. Also observed was lower IMP and inosine level in sample B than in C and D, but hypox-anthine level was higher in B. In general, sample I indicated remarkably lower values of experimental data in all cases mentioned above, but the highest TBA balue.

• Current Research on Agriculture and Life Sciences
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• v.9
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• pp.61-69
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• 1991

Free phenolic acid, esterified and insoluble phenolic acid extract were extracted from Ginkgo nuts and leaves. Antioxidative effectiveness was measured by Peroxide value and TBA value at each extract, control, 0.02%(w/w) BHA and BHT in corn oil, at $45{\pm}1^{\circ}C$ and dark thermo static oven for 45 days. Laboratory tube was added by BHA, BHT, separated free phenolic acids, esterified and insoluble-bound phenolic acid extract of Ginkgo nuts and leaves 127, 95, 140, 121, 280 meq/kg, oil. On the other hand, at the same condition TBA values of each antioxidative matter were 0.430, 0.153, 0.059, 0.175, 0.260, 0.187, 0.160, 0.174, 0.195. This result remarkably appeared antioxidative effectiveness in corn oil substrate, ${\rho}$-Hydroxybenzoic acid, Syringic acid, Gallic acid, Protocatechuic acid, Pyrogallol, Caffeic acid, Coumaric acid, trans-Cinnamic acid, Phloroglucinol.