• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.169-173
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• 2004

본 실험은 비육돈에 대한 옻의 급여가 돈육 품질에 미치는 영향을 알아보고자 실시하였다. 사료내 옻나무 첨가 급여 수준은 비육후기 사료에 옻 분말 2%, 4%를 첨가하여 5주 동안 급여 하여 돈육의 육질 분석에 이용하였다. 옻 사료 급여수준(0%, 2%, 4%)에 따라 5주간 급여한 돈육의 육질특성을 비교분석한 결과, 명도($L^{\ast}$값), 적색도($a^{\ast}$값), 황색도($b^{\ast}$값)값에 있어서 4% 급여구가 높은 값을 나타내었다. 지질의 산패도(TBARS)는 급여수준과 관계없이 모두대조구의 TBARS값이 가장 높게 나타나 다른 처리구에 비해 산패가 빨리 진행됨을 알 수 있었다. 보수력은 4% 급여구가 대조구에 비해 높은 값을 나타내었다. 조직감에서는 경도와 씹힘성에서 옻 급여구들이 대조구보다 낮은 값을 보였다(p<0.05). 융점은 4% 급여구가 대조구와 2% 급여구보다 낮음을 알 수 있었다.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.1-6
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• 2004

Fresh ground beef was mixed with ascorbic acid, basil essential oil, majoram essential oil, or each essential oil combined with ascorbic acid and stored at 1 $\pm$ 1$^{\circ}C$ for 7 days. Color, lipid oxidation (TBARS formation), aerobic bacterial counts and pH were determined. Basil and majoram essential oils were effective in inhibiting color deterioration, lipid oxidation and bacterial growth. The combined addition of basil and ascorbic acid showed the highest protection against color fading, followed by majoram + ascorbic acid, and ascorbic acid alone. Basil and majoram essential oils were most effective in delaying TBARS formation (p < ().01). Ascorbic acid did not exert an antioxidative effect and even exhibited a pro-oxidant effect. The pH values of all samples increased slightly, but no significant differences were observed, either among treatments or throughout the storage time (p > 0.05).

• Food Science of Animal Resources
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• v.36 no.1
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• pp.19-22
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• 2016

This study was conducted to improve sensory quality of Jokbal (Korean Pettitoes) made from frozen pig feet by addition of herbal mixture (glasswort, raspberry and Sansa powders). After adding herbal mixture, lipid oxidation (2-thiobarbituric acid values, TBARS), sensory property, and textural property were determined. Herbs were individually added into cooking soup at concentration of 6% (low concentration treatment, LCT) or 12% (high concentration treatment, HCT) of raw pig feet. Refrigerated pig feet were used as control. Thawed feet without any herbal mixture were used as freezing treatment (FT). TBARS in LCT or HCT were lower than that in FT, and showed the similar to that in Control. Addition of the herbal mixture was effective in improving the flavor and textural property of thawed feet by inhibiting lipid oxidation and protein denaturation in a dose-dependent manner.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.225.2-226
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• 2003

본 연구에서는 현미로부터 tocoles 획분을 분리하여 고콜레스테롤 식이를 섭취한 흰쥐의 체내 지질대사에 미치는 영향을 조사하였다. 실험동물은 SD계 숫컷 5주령을 구입하여 정상군, 대조군 (1% cholesterol), rice oil 첨가군, tocoles 첨가군의 4군으로 나누어 AIN-76 diet 조성에 의거하여 식이를 조제하여 4주 동안 섭취시켰다. 실험기간이 끝난 후 복부 대동맥으로부터 채혈하고 각 조직을 적출하여 간, 신장, 비장 및 부고환지방 조직의 무게를 측정하였다. 또한 혈청 lipid profile과 TBARS 함량 및 ALT, AST 및 ALP 활성을 분석하였고 간장중 중성지방, 콜레스테롤 및 TBARS 함량과 G6PDH 및 malic enzyme을 분석하였다. 그 결과 간장 및 부고환지방의 무게가 대조군에서 유의적으로 증가하였으나, tocoles 첨가군은 정상군의 수준으로 감소하였다. 혈청 내의 중성지방과 총 콜레스테롤은 실험군 간에 유의적인 차이는 나타내지 않았으나 감소하는 경향을 보였다. 간장 조직 내 지질함량은 대조군에서 높게 나타났으며, tocoles 군에서 중성지방과 콜레스테롤 및 총 지방의 함량이 유의하게 감소하였다. 지질 과산화물 함량은 혈청과 간장 조직 모두 유의적으로 감소하였다.

• YAKHAK HOEJI
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• v.46 no.4
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• pp.242-246
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• 2002

The rhizoma of Polygonatum odoratum (Liliaceae) promotes the production of body fluid and relives dryness symptoms and has hypoglycemic effect. In order to evaluate the prevention of lipid peroxidative efficacy of P. odoratum, its extracts (Et$_2$O and MeOH ex.) and its fractions ($H_2O$, 20％ MeOH, 40％ MeOH, 60％ MeOH and 100％ MeOH fr.) were measured by TBARS assay on rat liver S9 and human erythrocyte ghost membrane. The order of anti-lipid peroxidative effect was as follows: Et$_2$O ex. ＞40％ MeOH fr. ＞60％ MeOH fr.＞100％ MeOH fr. Based on these results, we conclude that membrane lipid peroxidation is inhibited in vitro by addition of P. odoratum ether extract and its gradient MeOH fractions excepts $H_2O$ fr., and which have significant hepatoprotective activity in $CCl_4$-treated rats.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.213-217
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• 2003

Antioxidants have been used in cosmetic industry for treatment of aged skin and recently have been also introduced as additives in photoprotection products. In order to determine among the Brazilian botanical species presenting interesting antioxidant activities we have screened several extracts from plants from Rain and Amazonical Tropical Forests, as well as some endemic species, using both TBARs and DPPH methods. Extracts with antioxidant activities were found with Jacaranda caroba, Veloso DL, Spilanthes oleracea (Spilanthes acmella var. oleracea), Orbignya phalerata, Pothomorphe umbellata, Chiococca brachiata and Polypodium lepidopteris. Other extracts such as Camelia sinensis, Sambucus australis, Rosmarinus officinalis L. were also studied, and showed some antioxidant activity.

• Natural Product Sciences
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• v.13 no.4
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• pp.369-372
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• 2007

Oxidative stress induced by reactive oxygen species (ROS) has been suggested to be the cause of various degenerative diseases as well as aging. To evaluate the antioxidant potential of stilbenes, we have investigated the cytoprotective effect of 10 stilbenes derived from plants on the oxidative stress induced by tertiary butyl hydroperoxide (t-BuOOH). Of the stilbenes tested, piceatannol (3) showed the most potent activity, which was further investigated using an animal model. When 3 (30 or 10 mg/kg) was topically administered prior to UVB irradiation, the amount of the thiobarbituric acid reactive substances (TBARS) was significantly reduced compared to that of the control (vehicle). Our findings suggest that piceatannol is capable of protecting cells and tissues from oxidative stress.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.10a
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• pp.165-165
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• 2003

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.10
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• pp.1529-1534
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• 2003

The effects of dietary vitamin E supplementation (control; 200 IU/head/day, 500 IU/head/day and 1,000 IU/head/day) on color stability, lipid oxidation and total reducing ability in M. longissimus and M. semimembranosus from Hanwoo (Korean cattle) steer during retail display ($3{\pm}1^{\circ}C$, 1,200 lux) were investigated. The $L^{*}$, $a^{*}$, $b^{*}$, $C^{*}$, R630-R580 values and TRA (total reducing ability) of 1,000 IU group were significantly (p<0.05) higher than those of the other groups. The $a^{*}$, $C^{*}$, R630-R580 and TBARS values were significantly (p<0.05) higher in M. longissimus than in M. semimembranosus. The $a^{*}$, $C^{*}$, R630-R580 values and TRA for two beef muscles declined gradually during storage and the decline was more rapid in control and 500 IU groups. Hue angle and metmyoglobin (%) for two beef muscles increased (p<0.05) as display time increased, and 1,000 IU group had a lower rate of metmyoglobin accumulation during retail display. The TBARS values for two beef muscle were significantly (p<0.05) lower in 1,000 IU group than in the other groups over time. Consequently, the meat from 1,000 IU vitamin E-supplemented Hanwoo steer extended retail display life compared to the control and 500 IU/head/day.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.752-763
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• 2017

Marine fish skin peptides (FSP) have been widely studied due to their antioxidant and antimicrobial properties. We aimed to use a natural antioxidant, FSP, to replacing synthetic preservatives in a pork patty model, which is safer for human body. Moreover, nano-liposome technology can be applied for masking the fishy smell and improving the stability of this peptide. Therefore, in this study, the effects of FSP and FSP-loaded liposomes (FSPL) on pork patty were evaluated through the tests of thiobarbituric acid reactive substances (TBARS), color, cooking loss, texture, volatile basic nitrogen (VBN), and the pH value, during 14 d of refrigerated ($4^{\circ}C$) storage. The results showed that all FSP-treated patties had lower TBARS values than control patties, which indicated an inhibitory effect of FSP on lipid oxidation. This effect in the patties depended on the FSP concentration. However, FSPL-treated patties showed significantly higher and undesirable TBARS values compared to the control, and this effect depended on the FSPL concentration. None of the physicochemical results showed remarkable changes except the pH and VBN values. Therefore, this study provides evidence that FSP has great potential to inhibit the lipid oxidation of pork patties and is capable of maintaining the quality and extending the shelf life. However, it is necessary to study the application of FSP treatments greater than 3% to improve the antioxidant effect on pork patties and search for other coating materials and technology to reduce the drawbacks of FSP.