• Food Science and Biotechnology
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• v.15 no.2
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• pp.220-226
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• 2006

Component having antioxidant activity on lard during heating was separated from hexane extract of spinach, and its characteristic chemical structure was speculated through nuclear magnetic resonance spectroscopy, liquid chromatography-mass spectrometry, and Fourier transform infrared spectrophotometry. Lard was heated with hexane-, ethyl ether-, ethyl acetate-, or ethanol extract of spinach at $180^{\circ}C$ for 20 hr. Hexane extract of spinach, having highest antioxidant activity on lard during heating, was fractionated by silicic acid column chromatography (SACC), and SACC fractions having higher antioxidant activity on lard during heating were further separated by thin layer chromatography (TLC). Isolated compound from SACC fractions of hexane extract of spinach by TLC had sugar moieties and benzene ring along with hydroxy, carbonyl, and alkyl groups in the structure.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.421-425
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• 2007

The inhibitory effect of onion extract on polyphenol oxidase (PPO) and browning of peach juice was investigated. Various reducing agents such as L-ascorbic acid, L-cysteine, dithiothreitol, glutathione, and sodium pyrosulfite strongly inhibited polyphenol oxidase extracted from peach. The enzyme was also inhibited by addition of water extract of onion. Regardless of substrates used, the addition of heated onion extract exhibited stronger inhibitory effect on peach polyphenol oxidase activity than that of the fresh one. The inhibitory effect of onion extract was dependent on heating temperature and time. The onion extract inhibited the peach polyphenol oxidase non-competitively. The heating of onion extract in the presence of glucose, glycine stimulated the inhibitory effect of the onion extract, which suggests non-enzymatic browning products produced during heating might be responsible for the stronger inhibitory action of the heated onion extract. The retardation of peach juice browning by onion extract seems to be caused by inhibition of peach PPO.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1815-1820
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• 2008

The aim of this study was to extract chicken leg bone, which is a by-product of industrial poultry processing, using different heating temperatures (80, 90 and $100^{\circ}C$) and durations (5, 10 and 15 min). The pH value, soluble protein content, peptide content and antioxidative properties, including superoxide anion scavenging ability, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation, were measured. The results showed no significant differences (p>0.05) in pH value among all treatments. Decreased soluble protein content and peptide content were observed in chicken leg bone extract obtained under higher heating temperatures (90 or $100^{\circ}C$) and longer heating durations (10 or 15 min). In antioxidative properties, the extracts which were heated at 90 or $100^{\circ}C$ for 15 min exhibited significantly higher superoxide anion scavenging ability, DPPH free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation (p<0.05).

• International journal of advanced smart convergence
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• v.7 no.2
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• pp.38-46
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• 2018

This study proceeded an experiment that can increase such physiological properties of heated radish extract. During the extraction of radish, including the byproduct, an increase in antioxidant properties of radish according the heating temperature was performed. Upon the extracts of radish bark and radish green extract(mucheong), the physiological functionalities and antioxidant activity were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from $150^{\circ}C$. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at $110^{\circ}C$ and $150^{\circ}C$, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at $110^{\circ}C$ and $150^{\circ}C$, $IC_{50}$ decreased by 1/22 times. $IC_{50}$ of the control was 23times higher than $150^{\circ}C$ heat treated radish (Control $IC_{50}$:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at $150^{\circ}C$, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control.

• Journal of environmental and Sanitary engineering
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• v.6 no.1
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• pp.63-82
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• 1991

This study was carried out to examine the mutagenicity of extracts from grilled pork belly and the effect of garlic on it by using Arnes test. And in order to imitate the in vivo metabolic activation system of the mutagens, the enzymatic activation system was adopted. The results are summarlized as follows: 1. The degree of browning in pork belly extracts increased with the increasing heating intensity of the grilling. 2. When pork belly grilled at "low" heating intensity, no mutagenicity was detected. However with the samples grilled at "medium" and "high" heating intersity, mutagenicity was recognized. 3. The mutagenicity of grilled pork belly extract decreased remarkabley with the addition of S-9 mix. 4. The mutagenicity of grilled pork belly extract decreased with the addition of garlic extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.359-365
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• 1998

This study was carried out to investigate mutagenecity and antimutagenic effects from crude extract, heating extract and alcohol extract of Korean mistletoe(Viscum album L.) on the bacterial short-term tests, such as Ames test, spore rec-assay, SOS spot test and SOS chromotest by using several kinds of mutagens. In the Ames test, each extract did not show any mutagenesis, but each extract showed inhibitory effects of 80∼95% and 70∼94% against mutagenesis induced by 3-amino-1, 4-dimethyl-5H-pyrido[4,3-b] indole(Trp-P-1) and 2-aminofluorene(2-AF) in Salmonella typhimurium TA98, respectively. In th spore rec-assay, mistletoe ectracts showed antimutagenic effect with inhibiton zone in the range of 5∼11mm against mutagenicity induced by mitomycin C(MMC, 18mm) and N-methyl-N'-nitro-N-nitrosoguanidne (MNNG, 24mm), respectively. The heating and alcohol extracts in the SOS chromotest showed 96% and 70% inhibition against benzo-α-pyrene[B(α)P] and Trp-P-1 induced mutagenesis, respectively.

• Fashion & Textile Research Journal
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• v.11 no.6
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• pp.961-967
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• 2009

In order to examine the availability of heat treatment for color developing in persimmon dyeing, the rayon fabrics dyed with persimmon extract from unripe persimmon which was used after stock and fermentation. Dyed fabrics were heated at various temperature and time by contacting press heat and drying heat. Color developing results were influenced by the difference of heating method. Press heating method is more available than drying heat method. Effect of temperature and time on ${\Delta}Ea^*b^*$ and color values of dyed rayon fabrics was considerable. Considering the practical aspect, The temperature around $140{\sim}160^{\circ}C$ and the time no longer 40 minutes can be reach the region of the full color developing by press heating process. It was very shortened than any other method(drying air heat, xenon radiation, sunlight). The dyed rayon fabrics with heat treatment have darker and deeper red-yellow color than which by sunlight and xenon radiation.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.13 no.8
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• pp.739-745
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• 2001

The objective of this research is to analyze the ventilation effectiveness in the non-isothermal air supply using mixing and displacement ventilation systems for indoor air quality control and management. In this study, a ventilation effectiveness is evaluated in a simplified model chamber using a tracer gas technique of $CO^2$ gas injected into a supply duct as a function of ventilation rates, supply/extract sites and cooling/heating air supply. The ventilation effectiveness decreased with increasing ventilation rate on the cooling and heating conditions. And the ventilation effectiveness of case 3 (down supply and upper extract) was better thant that of case 1(upper supply and upper extract) and case 2(upper supply and down extract) with the cooling supply conditions. but for the heating supply air conditions, the ventilation effectiveness of case 2 was better than that of case 3 and case 1.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.138-142
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• 2001

Solid contents, free sugars, phenlic compounds and glycyrrhizin of extracts obtained from by-products of Glycyrrhizia uralensis by three different methods, i.e., shaking, heating, and static methods, were determined. Solid contents of extracts obtained by shaking, heating and static method were 15.6%, 15.0% and 5.3%, respectively. Phenolic compound contents of them were 11.33 mg/100 mL, 11.21 mg/100mL and 10.15 mg/100 mL. Main free sugars in the extracts from the by-products of G. uralensis were fructose, glucose, sucrose, and maltose. Glycyrrhizin content of the extracts from the by-products of G. uralensis were 2.79%, 3.54% and 0.63%, respectively. Extract obtained by the shaking methods had an ability of donating electron to DPPH. The relative antioxidant effects of th extract obtained from the shaking method showed 70% inhibitory effect of peroxidation on egg yolk lecithin.

• Journal of the Korean Professional Engineers Association
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• v.31 no.5
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• pp.110-120
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• 1998

The effect of heat treatment and the order of antioxidants treatment toward the thermally oxidized palm oil which has been stored at 60 $^{\circ}C$ was studied. The summerized results of this study are as follows; 1. In the accelerated autoxidation condition, tocopherol showed no distinct effect on the changes of peroxide of value between added tocopherol samples pre-and post treatment by heating. But, rosemary extract showed opposite result. It was supposed that rosemary extract had lower thermostability then tocopherol, because rosemary extract lost it's antioxidative activity during heating process. 2. The changes of acid value and anisidine value were more affected by heat treatment than the order of antioxidant treatment. 3. The oxidative stability measured by OSI showed same tendency as peroxide value. That is, the antioxidative activity of tocopherol in palm oil was more dependent on addition of antioxidants than heat treatment, but the rosemary extract had opposite character for antioxidative action in palm oil.