• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.130-136
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• 1991

In present paper, we investigated the changes in lipid components of skipjack and Alaska pollack meat by thermal processing at high temperature. TBA values and peroxide values of both fish meats decreased markedly by heat treatment; decreasing range of TBA and peroxide values in skipjack meat was larger than those of Alaska pollack meat. Also carbonyl value of skipjack meat was decreased by thermal processing, contrary, that of Alaska pollack meat was increased. Total lipid(TL) of skipjack and Alaska pollack meat consisted of $61.9\%,\;49.6\%$ non-polar lipid(NL), $38.1\%,\;50.4\%$ polar lipid(PL), respectively. When the samples were heated at the Fo values of 5 or higher, contents of NL were increased, while that of PL were decreased. In fatty acid composition of NL and PL in both fishes, NL revealed higher contents in saturates and monoenes such as 16:0, 18:1, while PL showed higher contents in polyenes such as 20:5, 22:6; percentages of polyenes such as 22:6 especially in both fishes decreased with increasing of Fo values. The remaining ratio of PUFA(20:5+22:6/16:0) of Fo 20 samples in skipjack and Alaska pollack meat were $73\%$ and $65\%$, respectively. However, when the samples were heated at $98^{\circ}C$ for 30 minutes, no appreciable changes occured in fatty acid composition of TL, NL and PL in both fish meats examined.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.178-187
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• 2016

The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.

• Journal of Physiology & Pathology in Korean Medicine
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• v.29 no.6
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• pp.475-484
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• 2015

In this paper, we studied the anti-oxidative capacities and protective effects of water extract of Gagam-Danguieumja(GDE) against Ultraviolet B(UVB)-induced oxidative damage in human keratinocytes(HaCaT). To evaluate the anti-oxidative activities of GDE, we measured scavenging activities on DPPH radical, hydroxyl radical, hydrogen peroxide, superoxide anion, lipid peroxidation and reducing power of GDE. To detect the protective effects of GDE against UVB, we irradiated with 40 mJ/㎠`s UVB to HaCaT cells then we measured reactive oxygen species(ROS) generation, apoptotic bodies and cell viability using DCFH-DA assay, Hoechst 33342 staining and MTT assay. GDE showed the anti-oxidative activities by scavenging DPPH radical, hydroxyl radical, hydrogen peroxide, superoxide anion, lipid peroxidation. Also GDE showed high reducing values. GDE reduced oxidative stress conditions by inhibition of ROS expression. Also the cell apoptosis by UVB-induced oxidative conditions was decreased by GDE treatment. These results could suggest that GDE had anti-oxidative activities and exhibited protective effects against UVB on HaCaT cells. GDE would be useful for the development of cosmetics treating UVB-induced skin aging.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.51-60
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• 2016

This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The highest amount of total phenolic compound was observed in OTP dried at 100℃. Antioxidant activity of three kinds of OTPs was measured by 1,1-diphenyl-2-pycrylhydrazyl (DPPH)-radical scavenging activity, iron chelating ability, reducing power and measurement of lipid peroxide in linoleic acid emulsion system. In all parameters, OTP at 100℃ showed the higher antioxidant activity than other temperatures (p<0.05). Based on the model study, the physicochemical properties, and antioxidant and antimicrobial activities of pork patties containing 1% OTP were measured. Redness of pork patties were increased with the addition of OTPs (p<0.05). Thiobarbituric acid reactive substances (TBARS) values of raw pork patties containing OTPs were lower than those of control (CTL) until 7 d of storage, regardless of drying temperatures (p<0.05). Peroxide values of pork patties made with OTP (1%) were lower than those of CTL until the end of storage time (p<0.05). However, no antimicrobial activities were observed among the treatments (p>0.05). Therefore, OTPs could be used as a natural antioxidant in meat products.

• Journal of Society of Preventive Korean Medicine
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• v.19 no.3
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• pp.141-154
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• 2015

Objective : In this paper, we investigated the anti-oxidative capacities and protective effects of water extract of palmul-tang (PMT) against Ultraviolet B(UVB)-induced oxidative damage in human keratinocytes(HaCaT). Method : To evaluate the anti-oxidative activities of PMT, we measured scavenging activities on 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical, hydroxyl radical, hydrogen peroxide, superoxide anion, lipid peroxidation and reducing power of PMT. To give an oxidative stress to HaCaT cells, UVB was irradiated with $40mJ/cm^2$ to HaCaT cells. To detect the protective effects of PMT against UVB, we measured cell viability, apoptotic bodies and reactive oxygen species(ROS) generation. Results : PMT showed the anti-oxidative activities by scavenging DPPH radical, hydroxyl radical, hydrogen peroxide, superoxide anion, lipid peroxidation. Also PMT showed high reducing values. The UVB-induced oxidative conditions led to the cell apoptosis. However, treatment with PMT reduced oxidative stress conditions, including inhibition of cell apoptosis and expression of ROS. Conclusion : PMT had anti-oxidative activities and exhibited protective effects against UVB on HaCaT cells. PMT would be useful for the development of cosmetics treating UVB-induced skin aging.

• The korean journal of orthodontics
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• v.43 no.3
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• pp.141-146
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• 2013

Objective: Bonding forces of brackets to enamel surfaces may be affected by the procedures used for bleaching and enamel etching. The aim of this study was to investigate the bonding strength of orthodontic brackets to laser-etched surfaces of bleached teeth. Methods: In a nonbleached control group, acid etching (group A) or Er:YAG laser application (group B) was performed prior to bracket bonding (n = 13 in each group). Similar surface treatments were performed at 1 day (groups C and D; n = 13 in each subgroup) or at 3 weeks (groups E and F; n = 13 in each subgroup) after 38% hydrogen peroxide bleaching in another set of teeth. The specimens were debonded after thermocycling. Results: Laser etching of bleached teeth resulted in clinically unacceptable low bonding strength. In the case of acid-etched teeth, waiting for 3 weeks before attachment of brackets to the bleached surfaces resulted in similar, but not identical, bond strength values as those obtained with nonbleached surfaces. However, in the laser-etched groups, the bonding strength after 3 weeks was the same as that for the nonbleached group. Conclusions: When teeth bleached with 38% hydrogen peroxide are meant to be bonded immediately, acid etching is preferable.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.347-352
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• 2003

In order to compare quality characteristics and oxidative stabilities of rice germs prepared under different roasting conditions, sensory evaluation, color value, tocols (tocopherol+tocotrienol) contents, and peroxide value were investigated. Optimum roasting temperatures for the best acceptability were 20, 10, and 6 min at 170, 180 and 190, respectively. Hunter color a values of rice germ increased as roasting temperature and time increased, whereas L value decreased. Peroxide values of unroasted, and roasted rice germs at $170^{\circ}C$ for 20 min, $180^{\circ}C$ for 10 min, and $190^{\circ}C$ for 6 min were 2.0, and 145.6, 169.5, and 182.9 meq/kg, respectively, after 9 days storage at $60^{\circ}C$. Four tocopherol and three tocotrienol isomers were identified, whereas no ${\beta}$-tocotrienol was detected. The major tocopherol and tocotrienol isomers in rice germ were ${\alpha}$-tocopherol and ${\alpha}$-tocotrienol, respectively. ${\alpha}$-Tocopherol content in roasted rice germ decreased significantly during storage, whereas those of ${\beta}$- and ${\gamma}$-tocopherols slowly decreased. ${\delta}$-Tocopherol had the highest stability among tocopherol isomers in roasted rice germ. Similar trends were observed in tocotrienol isomers.

• Journal of the Korean Home Economics Association
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• v.30 no.4
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• pp.77-88
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• 1992

To investigate the oxidative stabilities of the ${\gamma}$-ray irradiated soybean during storage and heating and some physico-chemical characteristics of soybean and the extracted soybean oil (SBO) with/without the ${\gamma}$-ray irradiation were determined. The ${\gamma}$-ray level use in irradiation for soybean were 2.5, 5.0 and 10.0 KGY respectively and Acid Value, Peroxide Value, Conjugated Diene Value, Composed Fatty Acids amounts, and Trans Fatty Acid occurrence were determined for all samples, which were incubated at 45$\pm$1$^{\circ}C$ for 25 days heated at 180$\pm$1$^{\circ}C$ for 30 hours. And these values of the ${\gamma}$-ray treated samples were compared to those of nontreated samples. The results were obtained as follows : 1. According to the increased level of the ${\gamma}$-ray irradiation, there was little difference in Dielectric Constant, Viscosity, and the Induction Period by Rancimat. But, in case of 5.0 KGY, oxidative stability was increased more twice than that of non-irradiation. In the quantity of fatty Acids composition of the extracted soybean oil irradiated with 10.0 KGY, palmitic, oleic and linoleic acids were less increased thanb those of non-irradiation, while stearic, linolenic acids were decreased. In the case of 2.5 KGY irradiation, stearic and oleic acids were increased. 2. The Acid Value of SBO according to the ${\gamma}$-ray irradiation level was almost not change, but was 0.1 lower than that of non-irradiation during incubation (45$\pm$1$^{\circ}C$). The Peroxide Value of SBO with the ${\gamma}$-ray irradiation, was very lower than that of non-irradiation, but its effect on oxidative stability was better of SBO treated with 5.0 KGY and 10.0 KGY. In the Fatty Acids composition of SBO, palmitic, stearic, oleic acids were increased, while linoleic, linolenic acids were decreased during incubation(45$\pm$1$^{\circ}C$). This tendency was more obvious due to the ${\gamma}$-ray level. While heating(180$\pm$1$^{\circ}C$), the Acid Value of SBO treated with the ${\gamma}$-ray irradiation was decreased, the Acid Value of SBO irradiated with 2.5 KGY was the lowest. Also the peroxide Values of SBO treated with 5.0 KGY, 10.0 KGY were very lower than that of non-irradiation. Conjugated Diene Value of SBO was almost unchanged according to the ${\gamma}$-level and heating time. 3. When the methyl linoleate was irradiated with the ${\gamma}$-ray, the Trans Fatty Acid was little produced. In case of SBO with non-irradiation, the trans C18:1 was occured about 6.5~7.9%, but trans C18:2 and C18:3 were not shown, while SBO irradiated with the ${\gamma}$-ray 2.5, 5.0, 10.0 KGY, trans C18:3 and C18:2 amount in SBO were increased according to heating time, but trans C18:3 was little occured. As these results, the effects of the ${\gamma}$-ray irradiation to oil containing food were to cut down the energy for food storage and to increase oxdative stability during storge. And also it was shown to be the best that 10.0 KGY of the ${\gamma}$-ray irradiation would be applied to soybean.

• Advances in Traditional Medicine
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• v.2 no.1
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• pp.36-40
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• 2002

Effects of hydrogen peroxide $(H_2O_2)-induced$ neurotoxicity were investigated in cultured newborn rat spinal dorsal root ganglion (DRG) neurons after DRG neurons were treated in the media containning various concentrations of $H_2O_2$. In addition, the protective effect of Herba Epimedii (HE) extract against $H_2O_2-induced$ neurotoxicity was examined. Cytotoxic values were determined by the cell viability of living cells using 3-(4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide (MTT) assay. In the present study, exposure of neurons to $H_2O_2$ resulted in a significant cell death in a dose- and time-dependent manners in cultured DRG neurons. The decrement of cell viability by $H_2O_2$ was blocked by HE. These results suggest that the neuroprotective effect of HE against $H_2O_2-induced$ cytotoxicity may result from the prevention of injury induced by $H_2O_2$.

• 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.