• Food Science of Animal Resources
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• v.22 no.1
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• pp.13-19
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• 2002

The natural sources extracted from green tea and pine needle were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The degree of lipid oxidation is very sensitive to kinds of oil emulsion reacted with iron sources and oxygen species. The antioxidants of extracts from green tea and pine needle were different depending on concentration of extracts, which were a lower TBARS value in 0.3% extracts concentration, compared to 0.1% extracts concentration. And also, the binding ability on iron sources was superior in hot water extracts, but oxygen scavenging ability was the lowest TBARS values in ethanol extracts. The hydroxyl radical scavenging ability of green tea and pine needle extracts had a little low TBARS value in 0.1% and 0.3% extracts concentration in deoxyribose. The ethanol extracts of pine needle were higher than those of hot water extracts on the basis of Fe$\_$2+/ ion content. The ascorbic acid content of green tea showed 14.3 mg/100g in hot water extracts and 16.7 mg/100 g in ethanol extracts. Electron donating ability of extracts showed difference depending on extracts concentration, which were higher in ethanol extracts than those of hot water extracts. The nitrite scavenging effects were tended to be different depending on pH value, however they were decreased overall as pH value was increased. Especially, the nitrite scavenging ability of 0.3% extracts from green tea and pine needle were the mosts effective in pH 1.2 and pH 3.0, which were showed 95% nitrite scavenging ability.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.299-308
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• 2003

Quality characteristics of sausage added with green tea powder was studied to investigate the substitutive effect of green tea for nitrite. Residual nitrite, thiobarbituric acid reactive substances(TBARS) and volatile basic nitrogen(VBN) contents of 9 different sausages prepared with 3 levels of nitrite(50, 100 or 150 ppm) and 3 levels of green tea(0, 0.5 or 1％) were measured during storage at l0$^{\circ}C$ for 6 weeks or 20$^{\circ}C$ for 14 days. Proximate compositions of the sausage were not affected by the addition level of green tea or nitrite. The lightness(L value) and redness(a value) of sausage decreased, while yellowness(b value) increased, with the addition of green tea powder. Residual nitrite content was lower in sausages containing green tea when prepared with same amount of nitrite, showing the addition of green tea powder has a beneficial effect on reducing the residual nitrite content in sausage. TBARS and VBN contents were lower in sausages with nitrite and green tea than those with nitrite alone. The TBARS and VBN lowering effects of green tea were higher in sausages prepared with low level of nitrite than those prepared with high amount of nitrite. The results suggest that the addition of green tea powder may reduce the residual nitrite content of sausage, and the use of green tea may also cut down the use of nitrite in the production of pork sausage with little deterioration in preservation.

• Journal of Life Science
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• v.11 no.5
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• pp.405-414
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• 2001

Protaetia brevitarsis has been utilized as an ingredient of the description for the treatment of patients with chronic hepatic diseases in oriental medicine. This study was attempted to investigate whether Protaetia brevitarsis extract(PBE) protects or modulates the liver injuries induced by carbon tetrachloride or ethanol in Sprageue-Dawley rate. The liver injuries of rats induced by the treatment of carbon tetrachloride or ethanol were manifested by the observation of the significant changes in liver weight, serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities, serum thiobarbituric acid reactive substances (TBARS), and microsomal detocification enzymes(cytochrome P_450), cytochrome b$_{5}$, and cytochrome b$_{5}$ reductase).The effect of PBF on the liver damage induced by the chemicals was evaluated with the extent modulated in change of biochemical parameters above. Exposure to ethanol alone resulted a significant change in the ration of liver per body weight, ALT activity, and microsomal detoxification enzymes (cytochrome P_450, cytochrome b$_{5}$, and cytochrome b$_{5}$ reductase), but did not significantly changes in the levels of serum AST activity and TBARS. Pretreatment coith PBE did not modulate the alteration of the ratio of liver to body weigth, and the activities of serum aminotransferascs (AST. ALT), TBARS, and micro somal detoxification enzyme (cytochrome p_450, cytochrome b$_{5}$,and cytochrome b$_{5}$ reductase. These result suggested that PBE has not appreciable therapeutic effect on carbon tetrachloride or ethanol induced hepatotoxicity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.420-426
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• 2005

In this study, anchovy were prepared with two different salt concentration of 20% and 10% which added 2, 5, 8 and 10% of grind garlic (LAS 1, 2, 3, 4) and garlic juice (LSB 1, 2, 3, 4), respectively. The experimental samples were fermented during 30, 60, 90, 110 days, which were analyzed pH, peroxide value, TBARS (thiobarbituric acid reactive substances) and fatty acid. pH increased as fermentation-period goes by. 110th day of fermentation, pH was neutralized at pH 6.2-6.7. Peroxide value in the 10% salt added groups reach the highest point at 60 days fermentation, and then decreased during its fermentation. TBARS increased until 90 days fermentation and then decreased remarkably in all groups. At 90 days fermentation, TBARS contents were 13.0 and 14.4 MA (㎎/㎏) in 10% grind garlic added group (LSA4) and 10% garlic juice added group (LSB4), respectively. The major composition of fatty acids were 16:0, 18:1, 16:1,20:5, 20:6 and 14:0, in order. These fatty acids were 80% of total fatty acids. The fatty acid composition ratio was little increased and decreased during fermentation period, and polyunsaturated fatty acid decreased a little at 110 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1215-1219
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• 2001

The present study was conducted to investigate effect of powdered herb of Aster scaber Thunb. (chamchwi) on antioxidant system in ethanol-administrated rats. Four week-old Sprague Dawley male rats which had initial body weights of 97.10$\pm$4.50 g were randomly divided into three groups: control (ethanol treated, vitamin E-deficient group); 5% chamchwi (ethanol-treated, 5% chamchwi powder-supplemented group): 10% chamchwi (ethanol-treated, 10% chamchwi powder-suplemented group). Three groups of rats were suplemented with three experimental diets for 4 weeks and orally administrated 10% ethanol (v/v) daily via drinking water in the last experimental week. Contents of TBARS (thiobarbituric acid reactive substance). glutathione in liver and kidney and serum albumin were determined. The activities of superoxide dismutase (SOD), catalase and glutathione peroxidase (GSH-px) in liver and kidney were also analyzed. Relative weight of liver and spleen to body in chamchwi groups was lower than that in control group (p<0.05). The most remarkable result was that liver TBARS contents in chamchwi groups (5% chamchwi group, 46 $\mu\textrm{g}$ in MDA value; 10% chamchwi group, 35 $\mu\textrm{g}$) were significantly lower (p<0.05) than that in control group (66 $\mu\textrm{g}$). The supplement of chamchwi powder lowered the activity of manganese- superoxide dismutase (Mn-SOD), catalase in liver and GSH-px in kidney. The levels of glutathione in liver and kidney and serum albumin were not significantly different in all experimental groups (p<0.05). These results indicate that powdered herb of Aster scaber decreases lipid peroxidation and acitvity of Mn-SOD increased by alcohol-induced oxidative stress in liver of rats.

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.443-452
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• 2002

The objective of this study was to evaluate the effects of concentration(0, 0.5, 1, 1.5 and 2%)of lactic, citric and acetic acid on chemical and sensory characteristics of fresh pork loins. The pork loins were sprayed with organic acid by a hand sprayer for 15 sec at 30$^{\circ}C$, packaged under air and stored for 14 days at 4$^{\circ}C$ and then during the storage time analyzed for VBN, TBARS, color and sensory property. All treated loins showed lower(p<0.05) VBN and TBARS values than the control's. Two percents of organic acid was the most efficient than the rest of treatments(p<0.05). All of pork loins that were sprayed with organic acids had higher CIE L*value(p<0.05) during storage. However, on 14th day, L* value of meat treated with lactic and acetic acid in 1.5 and 2% concentrations was not different from that of initial fresh loins(0 days). According to the results of sensory test, lactic acid, citric acid and acetic acid did not affected bloody and off-flavor of the meat for one day at 4$^{\circ}C$. While the acetic acid spraying resulted in the strong sour flavor of meat after one day.

• Proceedings of the Korean Nutrition Society Conference
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• 1992.05a
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• pp.38-38
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• 1992

• Food Science of Animal Resources
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• v.20 no.1
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• pp.15-20
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• 2000

The effects of dietary chitosan on lipid oxidation, fatty acid composition and blood profile of porks were investigated. A total 24 pigs(55$\pm$5kg) were fed a control diet (a commercial diet) or chitosan-supplemented diets (T1; 0.2% chitosan, T2; 0.4% chitosan, T3; 0.6% chitosan) for 6 weeks. After six weeks, pigs were slaughtered and bellies were collected from each treatment group. Samples were stored at 0$\pm$1$^{\circ}C$ for 14 days. The thiobarbituric acid reaction substance(TBARS) values of all the treatments increased until 7 days of storage. The fatty acid and crude fat composition of all the treatments were not changed during storage significantly. The total cholesterol and triglyceride in blood chemistry tend to lower chitosan supplemented groups then control group.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.240-247
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• 2015

Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p<0.5) treatment × ripening time interaction for moisture, pH (p<0.05) and 2-thiobarbituric acid reactive substances (TBARS) values (p<0.01). Increasing poppy seed oil level decreased (p<0.05) TBARS values. Addition of poppy seed oil to the sucuks had a significant effect (p<0.01) on hardness, cohesiveness, gumminess, chewiness and springiness values. Cholesterol content of sucuks decreased (p<0.05) with poppy seed oil addition. Using pre-emulsified poppy seed oil as partial fat replacer in Turkish sucuk decreased cholesterol and saturated fatty acid content, but increased polyunsaturated fatty acids. Poppy seed oil as partial animal fat replacer in Turkish sucuk may have significant health benefits.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.177-180
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• 2005

Antioxidant activity of crude extracts from colored sweet potato cultivars by plant parts such as root, stem and leaf was evaluated. The highest TBARS values were obtained from root samples of sweet patato, and followed by stems and leaves, indicating that leaf sample showed the strongest antioxidant activity. Sweet potato cultivars with yellow flesh and leaf part exhibited strong antioxidant activities. Antioxidant activities of leaf and stem extracts were maintained for 21 days and were a little lower than that of BHT. The DPPH radical scavenging activity was the highest in "Sinhwangmi" leaf, and followed by "Jami" root. Chlorogenic acid was detected as the most abundant antioxidant substance among all fractions. These results suggest that the antioxidant activity of sweet potato differs depending on plant part and cultivar.