• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.517-520
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• 1993

As the pH of ground pork increased from 5.0 to 7.0, the corresponding development of 2-thiobarbituric acid reactive substance (TBARS) during storage at $4^{\circ}C$ decreased significantly (p<.001). At the 4th day of refrigerated storage, with the increase in pH of ground pork from 5.0 to 7.0, the release of free iron decreased significantly (p<.05) from 1.50 to .99 ppm. The decrease in free iron content of pH 7 pork well explains the decrease in TBARS absorbances. The fact that the addition of 2% ethylenediamine tetraacetic acid (EDTA) to pH 5 ground pork decreased the oxidative rancidity development (p<.001) strongly supported the above finding that the increased free iron content of pH 5ground pork catalyze the oxidation during storage. The activity of glutathione peroxidase (GPx) at the 4th day of refrigerated storage decreased significantly (p<.05) when the pH of ground pork decreased from 7.0 to 5.0. Both the lower free iron content and the higher activity of GPx were proved to be important factors in controlling the oxidative rancidity of high pH ground pork.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.1-8
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• 2013

The effects of adding goldenrod leaf powder (GLP) and goldenrod stem powder (GSP) (0.1% and 0.5%) to raw ground pork on antioxidant activity were examined. The following six treatment groups were used: Control (without antioxidant), GLP1 (with 0.1% GLP), GLP2 (with 0.5% GLP), GSP1 (with 0.1% GSP), GSP2 (with 0.5% GSP) and AS (with 0.05% ascorbic acid). The chemical compositions, pH values, instrumental color, conjugated diene (CD), free fatty acids (FFA) and thiobarbituric acid-reactive substance (TBARS) value were measured during 15 d of storage at chilled temperatures. The addition of GLP and GSP showed no effect on moisture, protein and fat contents of the samples. However, adding 0.5% GSP increased the ash contents of ground pork (p<0.05). The pH values of treated samples decreased until day 7, and then increased thereafter. The addition of GLP and GSP decreased the $L^*$ and $a^*$ values and increased the $b^*$ value (p<0.05). The CD, FFA and TBARS value of the control were higher (p<0.05) than samples containing GLP and GSP. The addition of GLP and GSP resulted in a significant decrease in CD, FFA and TBARS values. Overall, this study demonstrated that GL and GS could be used as an antioxidant of raw ground pork.

• Korean Journal of Veterinary Research
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• v.45 no.4
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• pp.527-536
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• 2005

The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).

• Journal of Nutrition and Health
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• v.36 no.7
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• pp.675-683
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• 2003

This study investigated the effect of dietary $\beta$-carotene supplementation on lipid peroxidation and anti oxidative enzyme activity as indices of oxidative stress in diabetic rats. Fifty Sprague-Dawley male rats aging 7 weeks were used as experimental animals, which were divided into the non-diabetic control group and the diabetic group. The diabetic group received an intraperitoneal injection with streptozotocin to induce diabetes. Then the diabetic rats were divided into four dietary groups which contained different amounts of $\beta$-carotene; 0%, 0.002%, 0.02%, or 0.2% of the diet. The diabetic rats were fed the experimental diets and the non-diabetic rats were fed the basal diet without $\beta$-carotene supplementation for 2 weeks and then sacrificed. The diabetic group had a significantly higher blood glucose level than the non-diabetic group. However, blood glucose level were not significantly changed by the level of dietary $\beta$-carotene supplementation. Compared to the non-diabetic control group, the diabetic control group indicated a significant increase of plasma thiobarbituric acid reactive substance (TBARS). Liver TBARS level also tended to be higher in diabetic control group, although it was not significant. The $\beta$-carotene supplementation did not reduce plasma TBARS level. However, Liver TBARS level was significantly decreased when 0.02% or more $\beta$-carotene was supplemented in the diet. The liver lipofuscin level in the diabetic control group was higher than in the non-diabetic control group, but the effect of $\beta$-carotene supplementation did not show any differences. Superoxide dismutase activity was significantly lower in the diabetic group, but it was increased in groups receiving 0.02% or more $\beta$-carotene. Compared to the non-diabetic control group, lower activities of catalase and glutathione peroxidase were observed in the diabetic control group, although it was not significant. Catalase and glutathione peroxidase activities tended to increase as the levels of $\beta$-carotene supplementation increased, although it was not statistically significant. Therefore, it seems that dietary $\beta$-carotene supplementation might reduce diabetic complications by partly decreasing the lipid peroxidation and increasing the activity of antioxidative enzyme in diabetes.

• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.1-6
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• 2006

This study was conducted to investigate the influence of dietary mugwort (0, 1, 2, 4%) and sardline oil(1%) on weight gain, pH, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and meat color in meat-type chickens. Birds were randomly assigned to the four dietary treatments: control (commercial feed), control plus 1% mugwort and sardine oil (T1), 2% mugwort and 1% sardine oil(T2), or 4% mugwort and 1% sardine oil (T3). Birds were sacrificed and meat samples were taken and stored for either 0, 3, 7 or 10 days at $4^{\circ}C$. Weight gain in T3 was lowest than other treatment groups (P<0.05). pH of dietary mugwort and sardine oil treatments increased significantly compared to that of control during storage periods (P<0.05). VBN and TBARS of all treatment groups were significantly increased as storage period extended (P<0.05). Meat color $(L^*,\;b^*)$ significantly increased during storage periods. $L^*\;and\;b^*$ values were higher in treatment groups than in control (P<0.05). These results indicate that the mugwort and fish oil may improve quality and self-life of meat-type chickens during storage.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.155-165
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• 2016

The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on the quality properties of cooked pork patties. Pork patties were prepared as follows: manufactured with pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and 2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modified the fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactive substance(TBARS) values in pork patties, compared to the controls. Furthermore, the pork patties with added PP hydrolysates had higher pH values than the control. All samples containing olive oil and PP hydrolysates had increased levels of DPPH radical scavenging activity. In particular, added PP hydrolysates were more effective in increasing antioxidant activity than were the other treatments. Therefore, PP hydrolysates could be used as a natural antioxidative in cooked pork patties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1337-1342
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• 2004

To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1 $\mu$mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.

• Journal of Nutrition and Health
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• v.37 no.7
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• pp.525-532
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• 2004

This study was performed to investigate the age-related changes of the lipid metabolism and thrombogenic capacity in Sprague-Dawley (SD) rats at the ages of 4, 8, 12, 16, 20 and 24 months old. Total lipid, triglyceride (TG) and total cholesterol in plasma and liver, HDL-cholesterol concentration, and eicosanoid contents in plasma were measured. Lipid peroxides were determined by the levels of thiobarbituric acid reactive substance (TBARS) in LDL fraction. Body weight was increased continuous until 16 months and decreased after 20 months. Epididymal fat pad (EFP) weight was increased continuously until 20 months and decreased at 24 months. Total lipid and TG concentrations in plasma were increased until 20 months and then rapidly decreased at 24 months but plasma cholesterol was increased continuously with aging. HDL-cholesterol level was increased continuously until 12 months, but decreased at 16 months and maintained there after. The TBARS levels in LDL fraction were the highest level at 24 months. Liver total lipid, TG, and total cholesterol concentrations were shown a tendency to increase with aging, and especially TG concentration was increased rapidly from 12 months to 16 months. Plasma thromboxane B$_2$ (TXB$_2$) and 6-keto-prostaglandin F$_1$ (6-keto-PGF$_1$) contents did not change with aging, but the ratio of TXB$_2$/6-keto-PGF$_1$ was increased with aging, especially from 8 to 12 months. These results showed that lipid levels in plasma and liver, TBARS levels in LDL fraction, and TXB$_2$/6-keto-PGF$_1$ ratio were increased with aging.

• The Journal of Pediatrics of Korean Medicine
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• v.19 no.1
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• pp.153-171
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• 2005

Objective : This experiment has been done to evaluate the effects of Gamisogunjung-tang(GST) on antioxidant capability and lipidic concentration in blood which are presumed to be related to aging. Method : In this study, we divided 14 weeks old SD rats into normal group, control group and GST group. Control and GST group were induced aging by D-galactose. At the same time GST group were administered extract of Gamisogunjung-tang for 6 weeks. After then we took blood, and measured the activities of SOD, GSH-px, catalase in erythrocytes and measured TBARS values, concentrations of total lipid, tryglyceride, total cholesterol, HDL-cholesterol in plasma. Results : The activities of SOD, GSH-px, catalase in erythrocytes increased significantly in GST group compared with control group. The value of TBARS and the concentration of total lipid, total cholesterol in plasma decreased significantly in GST group compared with control group. The concentration of HDL-cholesterol increased significantly in GST group compared with control group. The concentration of triglyceride were not noticeable. Conclusion : it is considered that Gamisogunjung-tang has an influence on control aging by activation the antioxidative enzyme systems in erythrocytes and decreasing the concentration of lipid in blood plasma.

• Journal of Society of Preventive Korean Medicine
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• v.9 no.1
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• pp.49-63
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• 2005

Objectives : Ojayeonjonghwan(五子衍宗丸) is composed of Polygonum multiflorum THUNB, and some medical herbs that are known as formula of senescence delay effects. The purpose of this study is to investigate th effect of Ojayeonjonghwan on antioxidant enzyme activities, such as Thiobarbituric acid reactive substance(TBARS), Superoxide dismutase(SOD), Catalase(CAT), Glutathione preoxidase (GSH-px) in rat erythrocytes and blood plasma. Methods : Sprague-Dawley rats were divided into 3 groups, Normal group (supplied enough water and feeds only, Normal Group), D-galatose administered group(injected D-galatose 50mg/kg, 1time/day for 6 weeks, Control Group) and Ojayeonjonghwan administered group (D-galactose 50mg/kg and Ojayeonjonghwan extracts 245.0mg/200g 1time/day for 6 weeks, OJY Group). Rats were sacrificed and TBARS, SOD, CAT, GSH-px, Plasma total lipid, Plasma triglyceride and cholesterol were measured in rat erythrocytes and blood plasma. Results : TBARS in plasma concentration of OJY group was significantly lower than that of control group. Red blood cell(RBC) SOD activity of OJY group was significantly higher than that of control group(F=16.057, p=0.0001, ANOVA test), RBC GSH-px activity of OJY group was increased(F=4.271, p=0.034, ANOVA test). RBC catalase activities of all experimental group were not significantly different. Total lipid and triglyceride concentration in plasma of all experimental groups were not significantly different. Total cholesterol concentrations in plasma of OJY group were significantly lower than those of control group(F=4.387, p=0.032, ANOVA test). Conclusions : According to the above results, it is considered that Ojayeonjonghwan is effective in inhibiting lipid peroxidation and increasing antioxidative enzyme activities in D-galactose induced aging rat.