• Applied Biological Chemistry
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• v.36 no.5
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• pp.321-325
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• 1993

The anchovy-based powder for instant soup packed in twenty tea bag were repacked with (Product B) or without oxygen absorber (Product A) in laminated film bag $(PVDC/OPP,\;thickness:\;100.5\;{\mu}m,\;size:22{\times}18cm)$, and then stored at ambient temperature $(25{\pm}3^{\circ}C)$. Moisture, crude protein and crude lipid contents in anchovy-based powder for instant soup were 12.1%, 54.7% and 2.9%, respectively. Moisture content showed little changes during storage in both product (A) and (B). pH and saturated fatty acid such as 20 : 5 and 22 : 6 decreased, while volatile basic nitrogen content, carbonyl value, thiobarbituric acid value, monoenoic fatty acid such as 16 : 0, brown pigment formation and Hunter values increased during storage of product (A). But, these values showed a little change during storage of product (B). It is concluded that anchovy-based powder for instant soup can be handily and safely used during storage of 150 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.143-152
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• 1989

Some sugars and proteins were mixed with yellow corvenia lipids, soybean lipids or see yolk lipids to study the influence of the sugars or proteins on lipid oxidation and browning in dry and wet system during kept at $40^{\circ}C$. In the yellow corvenia lipids mixed with various food components, peroxide value(POV), carbonyl value(COV) and brown pigments were much higher than the case that soybean lipids or egg folk lipids were mixed. In terms of the food components, they appealed high in glucose, sucrose and starch but low in albumin and casein. When the soybean lipids were mixed, POV appeared low in all these maxture. COV and brown pigments appeared high in glucose, sucrose and starch but low in albumin and casein. In the case of egg york lipids, POV appeared lower than that of soybean lipids but COV and brown pigments were similar. In the starch mixture of three lipids in wet system, POV and COV in yellow corvenia lipids appealed lower, but appeared higher in soybean lipids and egg yolk lipids than those in dry system. Brown pigments appeared similarly with the case in dry system. And the all mixtures of casein in wet system, POV and COV appealed lower thanthose of the dry system, but brown pigments appeared high.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.53-57
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• 2004

The purpose of this study was to investigate the effects of green tea catechin on mixed function oxidase system (MFO), lipofuscin contents, carbonyl value, oxidative damage and the antioxidative defense system in lung of microwave exposed rats. Experimental groups were divided to normal group and microwave exposed group. The microwave exposed groups were subdivided into three groups: catechin free diet (MW-0C) group, 0.25% catechin (MW-0.25C) group and 0.5 ％ catechin (MW-0.5C) group according to the levels of dietary catechin supplementation. The rats were irradiated with microwave at frequency of 2.45 GHz for 15 min. Experimental animals were sacrificed at 6th day after microwave irradiation. The contents of cytochrome P$_{450}$ contents in MW-0C group was increased to 95% , compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 16% and 31%, respectively, compared with MW-0C group. The activity of NADPH-cytochrome P$_{450}$ reductase in MW-0C group was increased to 44%, compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 12% and 17％, respectively, compared with MW-0C group. The activity of superoxide dismutase (SOD) in MW-0C group was decreased to 21 ％, compared with normal group. MW-0.25C and MW-0.5C group were significantly (p < 0.05) increased, compared with MW-0C group. The activity of glutathione peroxidase (GSHpx) in MW-0C group was significantly decreased, compared with normal group. MW-0.25C and MW-0.5C groups were recovered to the level of normal group. The thiobarbituric acid reactive substances (TBARS) content in MW-0C group was increased to 34 ％, compared with normal group. Catechin supplementation groups were maintained the level of normal group. The levels of caybonyl value in MW-0C group was increased to 21 ％, compared with normal group. MW-0.25C and MW-0.5C groups were reduced to 14% and 12%, respectively, compared with MW-0C group. The lipofuscin contents in MW-0C group were increased to 23.4 ％, compared with normal group. That of MW-0.5C group was significantly reduced, compared with MW-0C group. In conclusion, MFO system was activated and the formation of oxidized protein, lipofuscin was increased and antioxidative defense system was weakened of lung tissue in microwave exposed rats, thus oxidative damage was increased. But it was rapidly recovered to normal level by green tea catechin supplementation.n.

• Food Science and Preservation
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• v.18 no.5
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• pp.643-650
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• 2011

This study was carried out to analyze the quality change of mackerel treated of green tea and lotus leaf boiled water extracts. And investigate the antioxidant effects of them on the lipid peroxidation of mackerel during storage at $4^{\circ}C$ for 28 days. It was estimated periodical measurements of proximate composition, pH, carbonyl, volatile basic nitrogen, trimethylamine-N, acid, peroxide and thiobarbituric acid values. It had no effect on proximate composition compared with non- treated control nearly but, pH of all the samples was increase during 28 days continuously. The contents of volatile basic nitrogen and trimethylamine-N lower than control during storage. Also, acid, peroxide and thiobarbituric acid values of mackerel treated of green tea and lotus leaf boiled water extracts were significantly lower than control throughout storage period. Especially, mackerel treated of 2% green tea and lotus leaf boiled water extracts shows that more effective than 1% of things in antioxidant during storage. Results indicate that the application of green tea and lotus leaf boiled water extract on the surface of mackerel may be useful to lower the rancidity degree and fish odor during storage.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.386-396
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• 2005

The effects of spirulina-added salad dressing on lipid profiles and antioxidant biomarkers such as total glutathionine, TBARS value, carbonyl value, GPx, GR, SOD and paraoxonase activity in plasma or liver of mice were evaluated Sixteen male ICR mice weighing 20$\pm$2 g were divided into two groups and fed low fat ($5\%$ fat) diet (low fat control: LFC) and low fat control plus dressing diet (LFD) for eight weeks. Body weight, tissue weights of liver, heart and kidney, and the distribution of body fat deposition were not significantly different between two groups. Also, the profile of TG, TC, LDL and HDL cholesterol were similar between two groups. The DNA damage was determined using the comet assay (single cell gel assay) with alkaline electrophoresis and quantified by measuring tail length (TL). Spirulina salad dressing consumption resulted in significant decrease in lymphocyte DNA damage expressed by TL (LFC: $28.8{\mu}m$, LFD: $20.3{\mu}m$). Additionally, salad dressing consumption for 8 wks decreased the lipid peroxidation assayed by TBARS to $12.6\%$ compared with the control. The levels of antioxidant vitamins such as $\beta$-carotene were significantly higher in plasma of LFD group than those in LFC group based on HPLC method This study shows that spirulina-added salad dressing exerts degenerative disease-protective effects on oxidative DNA damage and lipid peroxidation possibly via a free radical levels.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.722-729
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• 1997

The study was undertaken to extend the shelf life of filleted and salted fishes such as mackerel and jacopever. These filleted and salted fishes were dehydrated by dewatering sheet containing sodium polyacrylate resin at $5{\pm}1^{\circ}C$, wrapped with low density polyethylene film, and then stored at $-18{\pm}2^{\circ}C$. During the frozen storage, the change of brown pigment formation, peroxide value, carbonyl value, drip formation content in the cold-osmotic dehydrated fishes after salt dipping were much lower than those of non-dehydrated ones. Moreover, the proteins and Ca-ATPase in the cold-osmotic dehydrated fishes after salt dipping were more stable than those of non-dehydrated ones during frozen storage. It was supposed that the cold-osmotic dehydration pretreatment processing for filleted and salted fishes was useful in improvement of the frozen storage stability.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1447-1452
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• 1999

Lipid-related components were comparatively investigated for white ginseng when exposed to both phosphine fumigation and gamma irradiation at 5 kGy or less, which were found effective for improving its biological quality. Fumigation resulted in the increase in pH of the sample, and thereafter it showed a decreasing tendency in all samples during storage for 6 months at ambient $(20^{circ}C/70%\;RH)$ and accelerated $(40^{\circ}C/90%\;RH)$ conditions. The severe conditions led to an apparent browning of the stored samples without significant differences among them, while the sample stored at ambient condition showed negligible changes in its color up to 6 months. The development of browning in the stored sample was in proportional to hydrogen donating ability of the corresponding sample extract. TBA value increased by gamma irradiation gradually decreased with storage time, showing similar values to that of other samples, whereas carbonyl value gradually increased in all samples. Both fumigation and gamma irradiation caused negligible changes in fatty acid composition; however, a partial increase in saturated fatty acid composition and some decrease in polyunsaturated ones were observed with the storage time.

• Korean Journal of Weed Science
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• v.7 no.2
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• pp.165-170
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• 1987

This study was undertaken to elucidate the behavior of herbicide bensulfuron-methyl[methyl-2-[[[[[(4,6-dimethoxy pyrimidine-2yl)amino]carbonyl]amino]sulfonyl]methyl]benzoate]in soils. Adsorption of the herbicide in soils was mainly correlated with content of organic matter and clay, and canon exchange capacity. Adsorption distribution coefficient(Kd value) in clay loam soil was greater than those in loam and sandy loam soils. The Kd value decreased in the order of zeolite, bentonite, halloysite and laziolite clay minerals. Bensulfuron-methyl moved to 3cm deep in clay loam soil and 4cm deep in sandy loam and herbicide treated layer was 0 to 2cm profile in the two soils. The decomposition rate of bensulfuron methyl varied with the soil properties. The rate was slower in sterilized soil than in nonsterilized. Addition of organic matters to the soils accelerated the decomposotion. The degradation was more rapid in 30$^{\circ}C$ soil temperature than in 20$^{\circ}C$.

• Applied Chemistry for Engineering
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• v.25 no.3
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• pp.318-323
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• 2014

In order to analyze the effect of maleic anhydride (MAH) content and styrene monomer (SM)/MAH mole ratio on reactive extrusion of maleic anhydride grafted random polypropylenes (MAH-g-rPP), MAH-g-rPPs were prepared by using a twin screw extruder. MAH contents were 0.5, 1.0, 3.0, and 5.0 phr and SM/initiator mole ratio was 0.0, 1.0, and 2.0. Dicumyl peroxide (DCP) was used as an initiator. The graft degree of MAH was confirmed by the existence of carbonyl group (C = O) stretching peak at $1700cm^{-1}$ from FT-IR spectrum. The degree of graft reaction increased up to 3.0 phr MAH and showed the optimum value at 1.0 SM/MAH mole ratio from the area ratio of C = O and C-H stretching peak. Thermal and crystallization properties of MAH-g-rPP and PP/MAH-g-rPP/pulp composites were investigated by DSC, TGA, XRD, and POM. There was a decrease in non-isothermal crystallization temperature of PP/MAH-g-PP/pulp composites. Based on tensile properties and SEM pictures for the fractured surface of PP/MAH-g-PP/pulp composites, MAH content of 1.0 wt% and SM/MAH mole ratio of 1.0 were the optimum formulation as the compatibilizer. The rheological properties of the composites were measured by dynamic Rheometer to compare the processability of the composites with and without compatibilizer. The power law index showed slightly low value at the composites with compatibilizer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.111-120
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• 1991

In order to investigate the cellular peroxidative damage due to heated oil intake and the preventive effect of vitamin E on it rats were fed heated corn oil with acid value of 4.02 at the level of 10 Cal% and three different levels of vitamin E that were 0, 40 and 200 mg/kg diet. Control group was fed fresh corn oil and 40mg/kg diet of vitamin E. After ech feeding period of 0, 3 and 6 weeks, liver superoxide dismutase (SOD), glutathione peroxidase (GPX) activities and microsomal content of vitamin E and lipid peroxide (LPO) were measured as well as cellular morphology was examined. SOD activities and LPO contents were higher, while GPX activities and vitamin e contents were lower in heated oil groups than control group. Electromicroscopic observation revealed the loss of inner mitochondrial membrane and cristae and irregular arrangement of nuclear membrane and chromatin in heated oil groups. As dietary vitamin e level was increased, SOD activity and LPO content were decreased, but GPX activity and vitamin E content in the liver increased and cellular peroxidative damage reduced progressively. This phenomena was more remarkable in 6 weeks of feeding than 3 weeks.