• Applied Biological Chemistry
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• v.39 no.2
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• pp.118-122
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• 1996

The main objectives of this study was to characterize physicochemical properties, oxidative stability and sensory property of perilla oil obtained by various roasting temperature and time. Roasting temperature of perilla seed was conducted from $150^{\circ}C\;to\;210^{\circ}C$ at the increment of $20^{\circ}C$, and roasting time was 10, 20 and 30 min. Yield of perilla oil was increased as the roasting temperature and time were increased. The content of linolenic acid, a major fatty acid in perilla oil, was 60%. There was no differences in fatty acid composition upon the roasting conditions. Unsaturated fatty acid was contained more than 88% of the total fatty acids. Contents of phosphorus in perilla oils were decreased as the roasting temperature and time were increased. Phosphorus contents were significantly decreased at $190^{\circ}C$ for 30 min and $210^{\circ}C\;for\;20{\sim}30$ min. Tocopherol contents were unchanged at the roasting conditions of present study and gamma-tocopherol was shown to be the major tocopherol. Sensory evaluation of perilla oil roasted in various conditions showed significant differences in taste, color, flavor and palatability. The perilla oil roasted at $190^{\circ}C$ for 20 min had the best palatability.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.504-508
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• 1996

This study was performed to investigate the browning intensity and electron donating ability of browning material in perilla oils from seeds roasted at 150~21$0^{\circ}C$ for 10~30 min. It was also investigated the oxidative stability of the blended perilla oil on the basis of sensory property and oxidative stability. The browning intensity in perilla oil increased with the roasting temperature and time increased. The browning intensity of perilla oil from seed roasted at 21$0^{\circ}C$ for 30 min indicated 13 times higher than that of perilla oil from seed at 15$0^{\circ}C$ for 10 min. Electron donating ability on DPPH of browning materials presented in perilla oils increased with the roasting temperature and time increased. The electron donating ability of browning materials in perilla oil from seed reasted at 21$0^{\circ}C$ for 30 min indicated 3 times higher than those of perilla oil from seed at 15$0^{\circ}C$ for 10 min. In conclusion, for the improvement of oxidative stability of perilla oil, perilla seed should be roasted at 21$0^{\circ}C$ for 30 min. These results suggest that browning materials formed between sugars and amino acids attribute to improve quality of oil such as sensory properties and oxidative stabilities. For the improvement of sensory property and oxidative stability of oil, perilla oil from seed roasted at 19$0^{\circ}C$ for 20 min was blended with the oil from seed roasted at 21$0^{\circ}C$ for 30 min as ratio of 85 : 15.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1045-1050
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• 1998

This study was carried out to investigate the oxidative stability of oils from peril1a seeds roasted at $190^{\circ}C$ for $0{\sim}50$ min. The oxidative stability of perilla oils increased as the roasting time increased. Oxidative stability of perilla oils extracted methanol extracts significantly decreased. When 1.0%(w/w) methanol and hexane fractions prepared from methanol extracts added to the unroasted perilla oils, methanol fractions showed strong antioxidative effects, but hexane fractions showed weak effects. As the roasting time increased, the browning intensity, fluorescence and electron donating ability of methanol extracts, methanol and hexane fractions increased, and those were closely related with antioxidative effects.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.788-794
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• 2010

Camellia sinensis L. (green tea) seed oils were prepared by roasting at $213^{\circ}C$ and pressing (RP), pressing (P), and nhexane extraction (H). The physico-chemical properties of the RP, P, and H samples, including fatty acid composition, color, and sensory characteristics were analyzed. RP, P and H samples were thermally oxidized at $180^{\circ}C$, and oxidative stability was determined by DPPH, CDA, and p-AV at 0, 20, 40, 60, and 80 min. Compared to the P and H samples, RP resulted in significantly higher thermal oxidative stability according to the DPPH, CDA, and p-AV results (p<0.05). The ratio of unsaturated fatty acids to saturated fatty acids among RP, P, and H samples were significantly different (p<0.05). The oleic acid and linoleic acid contents in green tea seed oils were 58 and 23%, respectively. Hunter's color value of lightness (L) for the RP, P, and H samples was not significant. Redness (a) of RP was $3.47{\pm}0.119$ and yellowness (b) of H was $60.10{\pm}2.483$, which were significantly different. Compared to RP samples, H and P samples had the highest color and off-odor values in the sensory evaluation. RP samples showed the highest taste value and were significant overall (p<0.05). The thermal stability of RP extraction was more stable than any other method. Camellia sinensis L. seed oil extracted by RP had better sensory characteristics than other edible oils, including soybean oil, grape seed oil, and extra virgin olive oil.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.217-223
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• 2014

This study was performed to determine the optimal roasting temperature of mung beans for enhancement of antioxidative activities. Mung beans were roasted various roasting temperatures ($90{\sim}120^{\circ}C$ for 20 minutes), after which physicochemical compositions were determined. Variations in pH from 6.1 to 6.3, and reducing sugar content was highest in raw mung beans. Moisture decreased with increasing roasting temperature, whereas crude fat, crude ash, crude protein and carbohydrate contents showed no significant differences according to roasting temperature. The highest total phenol and flavonoid contents were under roasting conditions of $110^{\circ}C$ for 20 minutes. The highest DPPH radical, ABTS radical, and xanthine oxidase inhibitory activities were under conditions of $110^{\circ}C$ for 20 minutes. From these results, optimal roasting temperature of mung beans as a functional food resource was 110.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.872-886
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• 2010

Six kinds of sunsik containing different contents of brown rice(BR; 20, 30, and 50%) were prepared and subjected to various processing conditions(with or without roasting at $200^{\circ}C$ for 20 min e.g., designated as RBR50 or BR50) to assess their functionality as ready-to-eat foods. They were also assessed for their nutritional and sensory properties and oxidative stability. Dietary fiber contents were proportionate to the levels of added BR. Protein was highest in RBR50 (p<0.001), which also had the highest amounts of free and structural amino acids. The amount of free amino acids tended to increase with roasting, although most amino acids were present in structural form. Oleic acid and linoleic acid were the predominant fatty acids in all prepared sunsik, and RBR50 presented noticeably higher peroxidability index due to its higher amount of linoleic acid(p<0.05). Nevertheless, RBR50 showed good oxidative stability; this phenomenon was observed in all sunsik with roasted BR but not in those with non-roasted BR. It is implied that potential antioxidants might have been newly formed or converted from their precursors while BR was roasted. Roasting process also had an impact on the sensory properties of sunsik, e.g., sunsik with added roasted BR showed lower dissolution and darker color intensity compared to its counterpart sunsik.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.711-718
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• 2011

Effects of heating conditions and seed roasting on the lipid oxidation and antioxidants of perilla seeds were studied. Perilla seeds, that were unroasted or roasted at $180^{\circ}C$ for 20 min, were ground and heated over steam at $100^{\circ}C/1$ atm or at $135^{\circ}C/2$ atm. Lipid oxidation was evaluated by peroxide value, conjugated dienoic acids contents, and fatty acid composition. Tocopherols and polyphenols were also determined. Lipid oxidation of perilla seeds was higher during heating at $135^{\circ}C/2$ atm than at $100^{\circ}C/1$ atm, and the oxidation rate was lower in unroasted seeds than in roasted seeds. Degradation of tocopherols and polyphenols in perilla seeds during heating was faster under high pressure and temperature, and was decreased by seed roasting. Contribution of polyphenols to the oxidative stability of perilla seeds during heating was higher than that of tocopherols, suggesting polyphenols and seed roasting as important factors in lipid oxidation of perilla seeds.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.421-429
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• 2017

In this study, we investigated the effect of roasting temperature on nutrient content, digestive enzyme activities, and antioxidative properties of sesame seed juice. The sesame seeds were either roasted at 160, 200, and $240^{\circ}C$ or not roasted, and the juice was extracted using a low-speed juice extractor. Owing to the short duration of roasting, benzo[a]pyrene were not detected and trans fatty acids were negligible detected in all sesame seed juices. The sesame seed juice contained abundant nutrients such as minerals, vitamins, and fatty acids. The contents of minerals, vitamin B1 and B3, and sesamol increased with increase in roasting temperature; however, the levels of fatty acids, vitamin B2, sesamin, and sesamolin decreased. In addition, the antioxidant content and antioxidative activities of sesame seed juice increased with increase in roasting temperature. Therefore, these results suggest that roasted sesame seed juice possesses high antioxidative activities, which may be beneficial for preventing oxidative damage in the body.

• Korean Journal of Medicinal Crop Science
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• v.27 no.4
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• pp.259-270
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• 2019

Background: Eucommia ulmoides has long been used as an herbal medicine for the treatment of diabetes, hypertension and other diseases in many Asian countries. Methods and Results: This study aimed at evaluating the antioxidant and anti-inflammatory properties of its water (EU-DW, and REU-DW) and ethanol (EU-EtOH, and REU-EtOH) extracts, as well as those of non-roasted E. ulmoides (EU) and roasted EU (REU) cortex. The following were assessed in each extract: total phenolic and flavonoid contents, 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and nitrite radical scavenging activities, reducing power, DNA damage prevention activity, and nitric oxide (NO) inhibition activity. Both EU and REU extracts showed high phenolic and flavonoid content, dose-dependent DPPH radical scavenging capacity, high reducing activity, and considerable DNA damage prevention activity. EU extracts showed remarkable ABTS free radicals scavenging capacity. REU extracts showed a higher radical scavenging capacity and played an important role in inhibiting NO production. Conclusions: The results of this study suggested that aqueous and ethanol extracts of EU and REU possess antioxidant capacities, and prevent oxidative damage to DNA, probably owing to their phenolic and flavonoid content. Therefore, EU and REU could be candidates antioxidant supplements.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1179-1186
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• 2010

The antiradical property of hot water extract from dried radish (DR) or dried radish roasted with pressure (DRRP) was investigated in vitro and in LLC-PK1 cell system. The contents of total free amino acid and reducing sugar in DR were decreased by 72.86% and 3.17%, respectively, after pressurized roasting. In vitro test, $IC_{50}$ for DR and DRRP for DPPH radical scavenging activity were 646.70 and $135.45\;{\mu}g/mL$, 896.10 and $566.98\;{\mu}g/mL$ for superoxide anion radical, and 722.26 and $531.84\;{\mu}g/mL$ for hydroxy radical, respectively. The radical scavenging effects of DRRP was significantly greater than those for DR (p<0.001). These radical scavenging effects of DR and DRRP were confirmed in LLC-$PK_1$ at which oxidative stresses were induced by superoxide, nitric oxide and peroxynitrite generated in the treatment of pyrogallol, SNP, and SIN-1, respectively. Cell viability was increased in the presence of DR or DRRP, dose dependently (p<0.05), and TBARS formation was decreased. The protective effects of DRRP against oxidative damage in LLC-$PK_1$ were greater than those of DR at the same concentration tested (p<0.05). This superior antiradical activity of DRRP might be due to the products produced during the pressurized roasting in addition to the antioxidative compounds originally present in the radish. 5-hydroxyl methyl furfural (5-HMF) known as an intermediate product of the maillard reaction was detected in DRRP (0.57 mg/g), but not from DR. In conclusion, daily consumption of DRRP may prevent oxidative damage by retarding oxidative stress.