• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.421-425
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• 2001

Antioxidative effects of crude chlorophylls and carotenoids extracts from mustard leaf kimchi on the lipid peroxidation in rat liver homogenate, egg phosphatidyl choline (EPC) liposome and superoxide anion radical were examined. The extracts were found to inhibit the increase of the thiobarbituric acid (TBA) value and show the effect of antioxidative activity on the liposomal phospholipid membrane. The oxidation index of EPC liposome was markedly decreased in the prescence of the extracts. The antioxidative activity of the extracts from mustard leaf kimchi was not related with fermentation period of the kimchi. The extracts from mustard leaf showed the similar antioxidative activity of $\alpha$-tocopherol within in the given level of addition. However, the oxidation index. When the effect of the extracts from mustard leaf kimchi on free radical scavenging was observed by the determination of the superoxide anion radical scavenging activity, it had similar value to that of $\alpha$-tocopherol.

• Korean Journal of Plant Resources
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• v.10 no.3
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• pp.227-230
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• 1997

The authors isolated four olefinic catechols, commonly referred to as urushiol, from the sap of Korean lacquer tree(Rhus vernicifera STOKES) with stronger antioxidative activities than $\alpha-tocopherol$. The hexane extract with a free radical scavenging activity was purified by silica and ODS gel column chromatography. The active compounds were identified by MS and $^1H-NMR$ as 3-[8'(Z),11'(Z),14'-pentadecatrienyl]catechol, 3-[8'(Z),11'(Z)-pentadecadienyl]catechol, 3-[8'(Z)-pentadecenyl] catechol, and 3-pentadecylcatechol. All of these compounds showed strong free radical scavenging activities on 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical, in which 3-pentadecylacatechol exhibited the highest activity ($IC_{50}$: $1.2{\mu}g/ml$). They also showed a significant inhibitory activity on lipid peroxidation ($IC_{50}$: 2.1 - 3.5 ${\mu}g/ml$). The antioxidative activity of 3-pentadecylcatechol on DPPH radical and lipid peroxidation is approximately two times greater than that of $\alpha$-tocopherol. The results suggest that the urushiol derivatices may contribute to the preservative characteristics effective against oxidative stress and could be a good source for industrial applications including a coating material.

• Journal of Environmental Health Sciences
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• v.5 no.1
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• pp.21-24
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• 1978

This study was conducted to find out the co-operative effect of antioxidants (butyl hydroxy anisol, dibutyl hydroxy toluene, propyl gallate, dl-$\alpha$-tocopherol) and organic acid (citric acid, tartaric acid, succinic acid) on the stability of soybean oil by active oxygen method. The results obtained were summarized as follows: 1. When antioxidants and organic acid were used together, the antioxidants activity was more strong than antioxidants were used only. 2. The co-operative effect of citric acid for antioxydants was the strongest whereas succinic acid was the weakest. 3. The co-operative effect of phenolic antioxydants for organic acid was more strong than dl-$\alpha$-tocopherol.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.95-96
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• 2001

This study was conducted to investigate the high-value added new products from spent hens. Spent hens were randomly designed to one of the four dietary treatments: 1) Control (commercial feed),2) T1 (commercial feed supplemented with 100 lU ${\alpha}$-tocopherol, 3) T2 (commercial feed with 10% squid liver oil and 4) T3 (commercial feed with 100 IU ${\alpha}$-tocopherol plus 10 % squid liver oil). They were fed one of the experimental diets for 15 days and slaughtered. And, also, somking of spent hens as follows : digestion in sources, boiling and somking.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.599-603
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• 2005

Chemical constituents of fruit peels of Fortunella japonica Swingle were investigated, and ten compounds were purified and isolated through various chromatographic procedures. Through NMR analysis, isolated compounds were identified as ${\alpha}$-tocopherol (1), lupenone (2), ${\beta}$-amyrin (3), ${\alpha}$-amyrin (4), ${\beta}$-sitosterol (5), ${\beta}$-sitosteryl 3-O-glucopyranoside (6), kaempferide 3-O-rhanmopyranoside (7), 3',5'-di-C-${\beta}$-glucopyranosylphloretin (8), acacetin 7-O-neohesperidoside (9), and acacetin 8-C-neohesperidoside (10). Compounds 1-7 were identified for the first time by our group from fruit peels of F. japonica.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.369-377
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• 2004

This study was performed to investigate the change of biologically functional compounds and antioxidant activities in Ecklonia cava with blanching times. As biologically functional compounds, the contents of minerals(K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins($vitamin\;C,\;{\beta}-carotene\;and\;{\alpha}-tocopherol$) and total polyphenol were analyzed. And antioxidant activity was determined through free radicals(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. As the blanching time increased, the contents of minerals, vitamin C, ${\beta}-carotene$ and total polyphenol were decreased however ${\alpha}-tocopherol$ was not affected by blanching time, and antioxidant activities were decreased with blanching time.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.19-24
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• 2007

This study investigated the antioxidant and synergistic effects and nitrite scavenging ability of some phenolic compounds(catechin, rutin, quercetin and naringin), The electron donating abilities of naringin, quercetin, rutin and catechin were 6.7%, 92.8%, 87.6% and 92.21%, respectively, The antioxidant activities in O/W emulsion substrates were in order of rutin > quercetin > catechin > naringin. The antioxidant effect of rutin was stranger than that of BHT or ${\alpha}$-tocopherol. ${\alpha}$-tocopherol showed synergistic effect with catechin and quercetin, but ascorbic acid not showed effect. The nitrite scavenging abilities of catechin, quercetin, rutin and naringin were 99.9%, 98.6%, 25.5% and 0.2%, respectively. The nitrite scavenging abilities of quercetin and actechin were very potent as compared with those of BHT and ascorbic acid.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.93-99
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• 1999

The purpose of this study was to investigate the antioxidant and synergistic effects upon different concentrations(0.02, 0.1, l%) of histidine and alanine in soybean oil during incubation at 6$0^{\circ}C$. Acid value(AV), peroxide value (POV) and thiobarbituric acid(TBA) value of each oil was monitored. Histidine and alanine showed antioxidative effects in all concentrations. In the case of the incubating antioxidative effect of histidine was lower than that of TBHQ. That of alanine was considerably higher than that of $\alpha$-tocopherol, but was lower than that of histidine. Synergistic effects among histidine, alanine and some food antioxidants were shown to exist available in all substrates and the best effect was shown in substrate added compound of histidine and $\alpha$-tocopherol.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.251-254
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• 1999

Astaxanthin is one of many carotenoids present in marine animals, vegetables and fruits. Since carotenoids are known to exert antioxidant actions, we explored to determine if astaxnathin could have such regulatory actions in normal-and $CCl_4$-treated rat liver. Astaxanthin treatment caused a slight increase in $\alpha$-tocopherol levels in the control rat liver. Glucose-6-phosphatase activity was significantly increased by astaxanthin in a dose-dependent manner and its activity decreased in response to $CCl_4$treatment was slightly inhibited by astaxanthin. These results suggest that astaxanthin could protect liver damages induced by $CCl_4$via inhibiting lipid peroxidation and it may have a potential to activate the anti-oxidant system of normal liver by stimulating $\alpha$-tocopherol production.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.431-436
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• 2006

Effects of vacuum packaging and modified atmosphere packaging (MAP) on shelf life of selenium-supplemented chicken meat during refrigerated storage were examined. Body weight and feed efficiency were unaffected by dietary selenium level. Dietary treatments and packaging methods had no significant effects on level of microbial growth, lightness, and metmyoglobin content. MAP decreased purge loss (10.9-34.5%) and lipid oxidation (15.2-15.9%) more efficiently than vacuum packaging. Broiler chicks supplemented with ${\alpha}$-tocopherol or ${\alpha}$-tocopherol + selenium had similar TBA values. Dietary supplementation of 4 and 8 ppm selenium reduced lipid oxidation, and this effect was less significant in MAP breast meat.