• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1813-1818
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• 2015

Grape seed extract (GSE) was added to grape seed oil to improve the oxidative stability of the grape seed oil during storage. To measure the oxidative stability of grape seed oil, peroxide value, acid value, and conjugated diene value were measured, and changes in browning, vitamin E, fatty acid composition, and polyphenol content of oil were examined. In the case of grape seed oil with GSE, peroxide value, acid value, and conjugated diene value were lower than those of grape seed oil. The magnitude of increase in absorbance of grape seed oil with GSE was less than that of additive-free grape seed oil, whereas the magnitude of decrease in vitamin E isomers in grape seed oil with GSE was less than that of grape seed oil with no additive. Changes in fatty acid composition were also similar. However, polyphenol contents showed the greatest reduction in grape seed oil containing GSE. GSE contributes to the oxidation stability of grape seed oil, but the antioxidant capacity of GSE was lower than that of butylated hydroxytoluene.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.632-642
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• 2019

The concentrations of functional compounds and micronutrients of chicken breast from native chickens were compared with those from broiler. Totally 200 male chicks from a commercial native chicken (HH) and three newly bred native chicken strains (2A, 2C, and 2D) were reared for about 2 kg of final live weight up to 12 wk. After slaughtered, antioxidant dipeptides, reducing sugar, free amino acids, vitamins, and minerals of the breast muscles were analyzed with those from broilers with similar live weight. Mostly native chicken strains had higher contents of carnosine, anserine, and reducing sugar than the broiler. Especially HH implied the highest values of carnosine and anserine, and 2C did the highest of reducing sugar (p<0.05). Vitamin A contents between native chickens and broiler were not significantly different (p>0.05). The contents of ${\alpha}-tocopherol$ were significantly higher in 2C than those of HH or broiler (p<0.05). Native chicken strains contained lower cholesterol levels than the broiler. Broiler had higher contents of P, Mg, and Na than native chickens (p<0.05), but it had lower content of Cu than HH or 2A. The savory free amino acids including glutamic acid was highest in 2A than the other native chickens and broiler (p<0.05). This study confirms that certain new strains of native chickens be a good source in terms of functional compounds and micronutrients which can be attractive health promoting nutritional quality factors.

• Journal of Life Science
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• v.20 no.11
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• pp.1625-1633
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• 2010

This study was carried out to investigate the physicochemical compositions and antioxidative effects of Eriobotrya japonoca Lindl (Loquat). The proximate compositions of the loquat leaf on a dry matter basis were 8.78% moisture content, 6.74% crude protein, 7.87% crude fat, 6.99% crude ash, 43.61% dietary fiber and 26.01% carbohydrate. In analysis of free amino acids, 16 kinds total amino acid components, 17 kinds of components were isolated from loquat. The essential amino acids contained in loquat leaf accounted for 50.15% of total amino acids, while the non-essential amino acids accounted for 49.85%. In analysis of total fatty acids, only 5 kinds of acid were detected: lauric acid, myristic acid, pentadecanoic acid, stearic acid and oleic acid. The contents of vitamin A, vitamin E and vitamin C were 0.039 mg%, 0.096 mg% and 0.575 mg%, respectively. The mineral contents of loquat leaf were greater in order of Zn

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1715-1718
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• 2010

The oxidative stability of grape seed oils (GSOs) prepared from grape seeds roasted at different temperatures (100, 150 and $200^{\circ}C$ for 1 hr) was evaluated and compared with that of GSO from unroasted grape seed. Stability of the GSOs stored in air at $50^{\circ}C$ up to 40 days was assessed by acid value (AV) and peroxide value (PV). Simultaneously, the cont ents of tocopherols and tocotrienols and color changes were monitored up to 40 days. During the storage period, the PV of the unroasted GSO increased from 1.95 to 90.72 meq/kg. On the other hand, the PV for GSOs roasted at 100, 150 and $200^{\circ}C$ increased from 1.96, 2.03, 1.98 to 76.09, 71.72, 49.38 meq/kg, respectively. AV is in conformity with PV. Color development of GSOs increased as roasting temperature increased. The contents of tocopherols and tocotrienols in GSOs increased as roasting temperature increased from 100 to $200^{\circ}C$. The contents of tocopherols and tocotrienols gradually decreased along with the storage period. These results suggest that roasting treatment prolongs the oxidative stability of GSOs.

• Nutritional Sciences
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• v.4 no.2
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• pp.85-90
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• 2001

The purpose of this study was to evaluate the antioxidative potential of Korean wild leaf vegetables in vivo as well as in vitro. The antloxidative activities of Pleurospemum kamtschaticum, Aderophora remotiflor and Aster gfheni were evaluated as a reference for Spinacia oleracea. Fifty rats were find either a control diet or one of several vegetable diets for 4 weeks. The level of thiobarbituric acid reactive substance (TBARS) and the activity of catalase and superoxide dismutase (SOD) in the liver were compared. The levels of total cholesterol (TC), high density lipoprotein cholesterol (HDL-C) and triglyceride (TG) in plasma were also compared. Also, the contents of $\beta$-carotene, vitamin C, vitamin E and total phenolic compound, including flavonoid and thiobarbituric acid (TBA) value using linoleic acid model system, were measured in Korean wind leaf vegetables. The TBARS values of Aderophora remotiflor and Aster giheni tended to be lower than that of Spinacia olerncea. The SOD activity of Artrr glheffi was significantly higher than that of Spinacia oleracea and reached 265% that of the control animals, whereas there was no difference between the control animals and the vegetable diet animals in terms of catalase activity. Compared to the control animals, TG and TC levels were significantly solver and showed a lower artheriosclerotic index. TBA values of Pleurospemum Kamschaticum and Aderophora remptiflor were only 18% of control value. TBA value of Spinacia olerucra was 41% of control value. These results suggest that Aderophora remotinor and Aster glheni could have antioxidative potency in vivo as well as in vitro and potential value far functional flood to improve the plasma lipid profile. flavonoid and phenolic compounds could be the major contributing factor in the antioxidative potential of Aderophora remotiflor and Aster glheni.

• Korean Journal of Agricultural Science
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• v.13 no.1
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• pp.130-138
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• 1986

In order to obtain the basic data for development of raw pepper homogenates as instant spice, effects of preservatives, packaging materials, storage temperature and period on chemical components of raw pepper homogenates were investigated during storage after sealing up. The results are as follows: 1. Raw pepper homogenates added 15% sodium chloride was effective prominently than raw pepper homogenates on residual contents of acidity, capsanthin and capsaicin. 2. P. V. D. C film was effective than P. E film in sealing of raw pepper homogenates. 3. Decomposition of capsanthin was exceeded at high temperature during the sealed storage of raw pepper homogenates and decomposition of capsaicin was accelerated at initial stage of storage and also it was decreased prominently by adding of sodium chloride. 4. Decomposition of vitamin C during the storage was exceeded at high temperature and it was prominently suppressed by adding of sodium chloride. 5. Increase of total viable cell count and lactic acid bacteia count was prominently suppressed by adding of sodium chloride and its difference for storage temperature was disregarded.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2001.11b
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• pp.25-32
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• 2001

Potatoes have been recognized for a long time as one of the major food crops as well as horticultural crops. Potato production as a table food has been decreased in developed countries, while it has been steadily increased in the third world countries for it importance as food source. It is a new trend to look for the food, not only as a feeding crop but also healthy food. It is also time for the potato producers to look for the potato having high economic value as found in medicinal plants. There are great diversities in potato species, indicating that valuable compounds can be found in different amounts, depending on potato species. We screened the cultivars, breeding clones, and germplasms based on the vitamin C, Vitamin E, antioxidant compounds, diverse sugar types, important amino acids, and other valuable compounds. We could select the breeding clones KC003, 98Wl17, 99j717, and Vally 8 (A group) due to their high levels of antioxidant compounds, and it can be said that most of the red and purple colored potato clones belong to the A group. In the contents of essential amino acids, ‘Taebook Valley’,‘Summer Valley’ and other breeding clones were found to be high in amount. We also made crosses between breeding clones with high biological function and low agronomic traits and low biological function with high quality in agronomic characteristics . The patterns of genetic trends of these offsprings in comparison with their parents will be reported as well. And the potential of using potato as antibody production of anti-cancer will be discussed.

• Korean Journal of Veterinary Service
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• v.22 no.3
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• pp.263-276
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• 1999

This study was evaluated to know the effects of vitamin E(VE) on the lipid peroxidation in blood and sirloin of castrated korean indigenous beef cattle. Experimental groups were divided into VE 500IU(A), 1,500IU additative feeding group(B) and non-VE-treated control group(C). After oral administration to the cattle for 120 and 150 days, body weight gains, VE contents in plasma and sirloin, and thiobarbituric acid(TBA) value were examined according to the exhibition period(1-7 days) in refrigerated showcase between aging and non-aging group. The results obtained from this study were summarized as follows ; 1. Body weight gain per day of control compared with VE additative feeding A and B groups were showed no significantly differences. 2. The concentrations of VE in plasma after oral administration with VE for 120 days were significantly increased(p<0.05) in A and B groups. There were higher(p<0.n) 4.22$\mu\textrm{g}$/$\m\ell$ in A and 6.22$\mu\textrm{g}$/$\m\ell$ in B group than the control(3.0$\mu\textrm{g}$/$\m\ell$). And the concentrations of VE in plasma for 150 days were significantly increased(p<0.05) in VE additative feeding groups. There were higher 4.89$\mu$g/$m\ell$ in A and 7.05$\mu\textrm{g}$/$\m\ell$ in B group than the control(3.15$\mu\textrm{g}$/$\m\ell$). 3. The concentrations of VE in sirloin for 120 days were significantly increased(p<0.05) in A and B groups. There were higher 1.84$\mu\textrm{g}$/g in A group and 2.40$\mu\textrm{g}$/g in B group than the control(0.78$\mu\textrm{g}$/g). And the concentrations of VE in sirloin for 150 days were significantly increased(P<0.05) in A and B groups. There were higher 1.94$\mu\textrm{g}$/g in A group and 2.63$\mu\textrm{g}$/g in B group than the control(1.00$\mu\textrm{g}$/g). 4. TBA values, the indicator of lipid peroxidation, in non-aging sirloin according to the exhibition period(1-7 days) in refrigerated showcase after oral administration with VE additative feed for 120 days were lower 0.73 in A and B groups than 0.82 in control at the third day after exhibition. In the same group, TBA values were significantly(p<().05) tower 0.77 and 0.75 in A and B groups than 1.22 in control at the seventh day after exhibition. Equally, in the aging group, there were significantly(p<0.05) showed lower TBA values 1.05 and 0.99 in A and B groups than 1.87 in control at the seventh day after exhibition. 5. After oral administration with VE additative feed to the cattle for 150 days, TBA values in non-aging sirloin according to the exhibition period(1-7 days) in refrigerated showcase were significantly(p<0.05) decreased to 0.84 and 0.88 in A and B groups than 1.26 in control at the seventh day after exhibition. In the aging group, there were significantly(p<0.05) showed lower TBA values 0.95 and 0.99 in A and B groups than 1.79 in control at the seventh day after exhibition.

• Journal of Life Science
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• v.27 no.10
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• pp.1176-1184
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• 2017

The contents of inorganic and functional components in the organic Cheongyang pepper, tomato, and strawberry were compared with those of the conventional produce. The analyzed functional components were total phenol, total flavonoid, vitamin C, vitamin E, ${\beta}-carotene$, and capsaicin in Cheongyang peppers; lycopene in tomatoes; and anthocyanin in strawberries. The analyzed inorganic components were total N, Zn, Fe, Ca, Mg, Na, K, and P. The total phenol contents of Cheongyang peppers and tomatoes were 14% and 30% higher, respectively, in the organic vegetables than the conventional ones, whereas strawberries had 13% higher components than the conventional ones. The total flavonoid contents of the Cheongyang peppers and tomatoes were 11% and 29% higher, respectively, than in the conventional produce, but those of the strawberries were 100% higher than in conventional strawberries. Vitamins were mostly higher in organic cultivation products, but there was no significant difference. The ${\beta}-carotene$ content was 22% higher in organic tomatoes, but conventional strawberries and peppers had more ${\beta}-carotene$ than the organic types did. The contents of capsaicin and lycopene were no different between the various cultivations, while anthocyanin was higher in the conventional cultivation. Analysis of inorganic components did not differ between cultivation methods for peppers and tomatoes, and the total N, K, and P contents were higher by 20-28% in the conventional cultivation. The contents of K, Ca, Mg, and P were 16-29% higher in the conventional cultivation of strawberries. Depending on the crops, there were many syntheses of functional components in the organic cultivation. This was thought to be due to nutrients and environmental stress.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.52-56
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• 2003

Physicochemical properties of freeze-dried upper and middle parts of Korean raw anther were investigated and analyzed. Moisture contents of upper part and middles part were 51.7 and 63.6%, respectively. Contents of crude protein, crude fat, crude ash, and carbohydrates of upper part of antler were 66.91, 3.52, 22.70, and 6.87%, respectively. Whereas those of middle part were 52.64, 2.50, 34.54, and 6.07, respectively. Phosphorous content was the highest in both upper (2562.0 mg%) and middle (2536.0 mg%) parts. Glycine (7597.9 mg%) and glutamic acid (5769.4 mg%) were major amino acids in upper part, glycine (9612.0 mg%) and proline (5906.3 mg%) in middle part were the major amino acids. Free sugars including fructose, glucose, sucrose, and maltose were not detected. Palmitic acid (upper part 30.83%, middle part 32.23%) was the major fatty acid in crude fat of both upper and middle parts. Vitamin A (retinol) contents of upper and middle parts were 16.40 and 12.32 IU/100 g, respectively. Vitamin C was not detected. Upper part of antler showed the highest redness (8.18), whereas middle part showed the highest lightness (71.72) and yellowness (8.13). The color difference $({\Delta}E\;27.11)$ between upper part and middle part was distinguished remarkably.