• Journal of Nutrition and Health
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• v.29 no.7
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• pp.721-728
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• 1996

The level of oxidative tissue damage caused by free radicals generated from ethanol oxidation was determined in the myocardium of chronic ethanol fed-rats and the protective action of various radical scavenging enzymes was monitored, also. Adult male Sprague-Dawley rats were given ethanol in an amount of 36% of total calories via Lieber-DeCarli liquid diet for 6 weeks. Control group was pair-fed with the diet containing isocaloric amount of dextrin-maltose instead of ethanol. Chronic ethanol administration resulted in the increased amount of myocardial thiobarbituric acid reactive substance(TBARS), th parameter of lipid peroxidation, under our experimental condition. Chronic ethanol ingestion did not cause any change in activities of either glutathione peroxidase or glutathione reductase and glucose-6-phosphate dehydrogenase were decreased after ethanol treatment. Therefore, chronic ethanol administration seemed to cause considerble changes in cellular defense function against oxidative tissue damage in rat myocardium through glutathione utilizing system and radical generation system. However the ultimate net result of chronic ethanol inestion on the myocardium of rat was the oxidative tissue damage revealed by increased TBARS content.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.12
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• pp.1764-1769
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• 2000

The purpose of this experiment was to investigate the antioxidant effect of nitrite on total, neutral, and polar lipids and fatty acid composition in laboratory-cooked ground pork. Muscle samples (Biceps femoris) were analyzed using Iatroscan, gas chromatography, phosphorus content, and TBARS value. The total and neutral lipid contents of muscle were higher in nitrite-untreated meat (0 ppm) than in nitrite-treated meat (100 ppm) but the reverse was observed for polar lipid contents. The results for neutral lipids showed a similar trend when compared with total lipids. Polyunsaturated fatty acids contents of total, neutral and polar lipid in 100 ppm treated meat were higher than that of 0 ppm. The phosphorus content was higher in 100 ppm meat than in 0 ppm but the reverse was observed for TBARS value. These results showed that the addition of 100 ppm nitrite to ground pork resulted in a remarkable antioxidant effect during refrigeration storage.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.484-488
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• 2014

Purpose: This study investigated the question of whether the addition of natural ingredients (pear fermented solution, celery powder, vitamin C) in curing agents may influence antioxidant activities and nutritional characteristics of smoked duck. Methods: Smoked duck samples with general or natural curing agent containing three additive ingredients were examined to determine total polyphenol contents, antioxidant activities, pH, TBARS, and food additives residue (nitrite ion, antioxidant, sodium glutamate). Results: Smoked duck with natural curing agent showed a higher level of total polyphenol content and antioxidant activities than smoked duck using general curing agent (p < 0.05). The pH and TBARS of smoked duck were significantly decreased by the addition of natural curing ingredients compared to those of smoked duck using general curing agent (p < 0.05). The residues of food additives were not detected in smoked duck using natural curing agent. Conclusion: Findings suggest that the addition of pear fermented solution, celery powder, and vitamin C in natural duck curing agent may improve the antioxidant activities and nutritional characteristics of smoked duck and provides health benefits.

• Journal of Nutrition and Health
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• v.29 no.2
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• pp.223-231
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• 1996

To investigate antioxidant status and platelet antioxidative enzyme activity in patients with ischemic heart disease, 36 male patients admitted to Kyungpook National University Hospital from June to December 1994 were compared to 36 healthy male control subjects. The percentages of heavy smoking and nonexercise were significantly higher in the patient group compared to the control, but the drinking status was not significantly different between groups. Food habit and food frequency scores were significantly lower in patients than in control subjects. Plasma retinol levels tended to be lower in the patient group, and plasma $\alpha$-tocopherol and $\beta$-carotene levels were not different between groups. There was no difference in the level of plasma thiobarbituric acid reactive substances(TBARS) and in the activities of platelet glutathione peroxidase and catalase. Our results indicate that oxidative stress, which is reflected by the plasma levels of antioxidants and TBARS, did not increase in the patients with ischemic heart disease, and the long-term effects due to smoking, poor food habit and other life styles could possibly contribute to the onset of the disease.

• Advances in Traditional Medicine
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• v.6 no.1
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• pp.53-57
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• 2006

The plant Indigofera aspalathoides is used by a large number of tribes in India for the treatment of various hepatic disorders and abscesses. The methanol extract of Indigofera aspalathoides (MEIA) was evaluated for its protective effects on gastric mucosal lesion in Wister albino rats against indomethacin, histamine and ethanol induced gastric mucosal damage. The response to MEIA was assessed using the ulcer index, thiobarbituric acid reactive substance (TBARS), and glutahione level. MEIA pretreatment showed protection against chemical induced gastric mucosal damage, a significant reduction in the ulcer index and TBARS activity and increase glutathione level as compared with that of standard drugs.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.88-93
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• 1993

Semi-prepared frozen muscle foods purchased from local industry were tested for lipid oxidation. The effects of various storage conditions, cooking methods, defrosting methods and reheating methods on rancidity were examined using TBA assay and sensory evaluation. TBARS values were increased faster in cooked samples than in uncooked ones during storage periods. During refrigeration of cooked samples, TBARS values were increased significantly for 15 days (p<0.001). In defrosting experiments, refrigerated defrosting was proven to be better compared with room temperature or microwave defrosting (p<0.05). For overall explanation, stepwise regression analysis was done and the results are in this order: storage conditions, cooking methods, moisture content, and lipid content. Using these 4 variables, TBARS values could be explained by 40~53%.

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.61-68
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• 2014

This study were investigated the effects of dietary supplementation of yacon by-products and mugwort powder on performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force and meat color of broiler thigh meat. Broiler chicks were fed diets for five weeks containing 0% yacon by-products and mugwort powder (Control), 0.5% yacon by-products powder (T1), 1.0% yacon by-products powder (T2), 0.5% mugwort powder (T3), and 1.0% mugwort powder (T4). There were no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of yacon by-products and mugwort powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol of control was lower than treatment. The TBARS was significantly decreased by the supplementation of yacon by-products and mugwort powder compared to the control (P<0.05), especially, mugwort powder treatment group was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups showed significantly higher value compared to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In conclusion, a supplementation of yacon by-products and mugwort powder were effective in decreasing TBARS, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration. Mugwort powder supplementation was most effective.

• Korean Journal of Plant Resources
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• v.27 no.5
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• pp.429-438
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• 2014

This study was designed to investigate the effects on anti-oxidative activities and increasing extraction yield of Aralia elata Cortex by gamma irradiation. Electron spin resonance (ESR) analysis as physical techniques for irradiation identification of Aralia elata showed that a pair of peak appeared on a space of 6.0 mT at the left and right of symmetric unspecific central ESR spectrums, confirming that the plant was gamma-irradiated. The optimum extracting conditions for preparing gamma irradiated samples from Aralia elata Cortex were to extract with 50% ethanol for 15 hrs after 10 kGy irradiation. DPPH scavenging activity and ABTS radical cation inhibitory activity of the water and 50% ethanol extracts from non irradiated and irradiated Aralia elata Cortex was very high as over 80% and 98%, respectively, at tested low concentration of $50{\mu}g/mL$. Antioxidant protection factor (PF) as anti-oxidation indicator of lipophilic compounds showed a very high level of activity as 2.18~2.78 PF. As for TBARs, water and ethanol extracts showed high level. Increase of TBARs inhibitory activity of water extracts was not shown by gamma-ray irradiation but ethanol extracts showed slight increasement of TBARs inhibitory activity with 10 kGy gamma-ray irradiation. These results shown confirmed increasement of extraction yield for phenolic compounds and anti-oxidative activity from Aralia elata. Thus, the treatment of gamma-irradiation can be used a way to amplify a solubility for biological active compounds and anti-oxidative activity in plants.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.860-866
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• 2010

This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed for 5 wk with experimental diets of 0% garlic by-product (Control), 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). TBARS and pH were significantly decreased by the supplementation of garlic by-products compared to the control (p<0.05). Compared to the control diet, the total phenol content and DPPH radical scavenging activity were significantly increased by the supplementation of garlic by-products (p<0.05). The total phenol content and DPPH radical scavenging activity of treatment groups were higher than the control; in particular, T3 was significantly (p<0.05) more effective in improving freshness compared to other treatment groups. CIE $a^*$ value of treatment groups (especially T3) showed significantly higher values compared to the control; however, no difference in the CIE $L^*$ and $b^*$ values were observed among treatments. In its fatty acid composition, amounts of linoleic acid and linolenic acid in chicken meat was increased by the supplementation of garlic by-products, but amounts palmitic acid were decreased. In conclusion, supplementation with garlic by-products was effective in decreasing TBARS, pH, and saturated fatty acids, and in increasing total phenol content, DPPH radical scavenging activity, and unsaturated fatty acids.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.647-654
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• 2005

This study was carried out to investigate the effects of addition of 0.1% rosemary, 0.9% citron peel powder and 0.1% rosemary combination with 0.9% citron peel powder on the POV, TBARS, aerobic microorganisms and nitrite scavenging of emulsion-type sausages. The POV values of sausage containing citron peel powder were significantly lower than those of control at 60 days of storage. The TBARS values of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 40 days of storage. The aerobic microorganisms count of sausage containing rosemary, citron peel powder and rosemary combination with citron peel powder were lower than those of control at 20 and 45 days of storage. The nitrite scavenging of sausage containing rosemary were higher than those of control at 20 and 60 days of storage.