• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.2
• /
• pp.250-255
• /
• 2003

The effects of dichlorornethane (CH$_2$C$_2$), ethylacetate (EtOAc) or water ($H_2O$) fraction of Korean cabbage kimchi on anti-oxidative enzyme activities of the heart, kidney and lung of rabbit fed 1% cholesterol diet for 16 weeks were studied. The amount of kimchi fraction added to the 100 g of diet was 8.3 mg of CH$_2$C1$_2$,5.6mg of EtOAc, and 221.9 mg of $H_2O$, which are equivalent to 5% of freeze-dried kimchi in the diet. Each group had 6 rabbits and rabbit was housed individually. Lipid peroxide values for the heart was the highest followed by lung and kidney. But the activities of catalase and GSH-px were the lowest in the heart and the highest in the kidney. Activities of anti -oxidative enzymes (catalase, GSH-px, Mn-SOD, Cu, Zn-SOD) of rabbits fed kimhi solvent fractions added diets were lower than those of the control which fed 1% cholesterol diet. Among kimchi groups, CH$_2$Cl$_2$ group showed the lowest (p<0.05) enzymes activities. Lipid accumulation in these organs fed diets with kimchi solvent fractions, especially with CH$_2$C1$_2$fraction, were lower than that of the control. Therefore, production of the lipid free radicals might be suppressed and the activities of anti -oxidative enzymes responsible for removing the free radicals seemed to be lowered in kimch frachoin-fed rabbits.

• Korean Journal of Food Science and Technology
• /
• v.10 no.2
• /
• pp.203-208
• /
• 1978

A study was made on the changes in Acid Value (AV) and Peroxide Value (POV) of the Mackerel ordinary muscle during low temperature storage. Three different samples were used-natural (control), ascorbic acid (As. A)-added and NaCl-added. The samples were stored at the temperature of $-15^{\circ}C$ during 75days immediately after quick freezing at $-23^{\circ}C$ The change in the amount of fatty acids was also measured by means of GLC method. 1. In comparison with the control, the As. A -added showed lower AV and POV, whereas the Nacl-added gave higher values. 2. Among the various fatty acids, which are constituents of the fish lipids, the amount of palmitic acid (16:0), stearic acid (18:0), and oleic acid (18:1) had been increased during the storage, while there had been steady decrease in the amounts of unsaturated fatty acid such as linolenic acid (18:3), arachidonic acid (20:4), clupanodonic acid (22:5), and docosahexaenoic acid (22:6). 3. For the first 30 days after freezing, the decreasing rates of the amounts of docosahexaenoic acid in three samples of the As. A-added, the control, and the NaCl-added-were 7%, 14% and 36% respectively. However, after 45 days these samples showed the same decreasing rates of more than 57 percent.

• Culinary science and hospitality research
• /
• v.17 no.4
• /
• pp.316-325
• /
• 2011

The property of deep frying oil is one of die important factors in fried food quality. The purpose of this study is to identify die quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional and modified fryers. After frying polk cutlets, die flying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for quality analyses of flying oil such as free fatty acid, double bond changes and oxidative rancidity formation. The fried oil by a traditional flyer was significantly increased in die physical values of color and viscosity than that by a modified fryer. In die acid value, the fried oil by a traditional fryer was significantly increased in free fatty acid than that by a modified fryer while die iodine value was significantly decreased in die fried oil by a traditional fryer when compared to control oil and fried oil by a modified fryer. In die peroxide value as an indicator of primary oxidation products, die fried oil by both fryers was significantly increased till die second day but decreased in die value after die third day because of unstable hydroperoxides' decomposition. In die p-anicidine value as an indicator of secondary oxidation products, die fried oil in a traditional fryer was significantly increased in die value than that in a modified fry.

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.226-237
• /
• 2011

This study investigates the effects of chajogi (perilla frutescens) extracts on quality of vinaigrette dressing during storage. Vinaigrette dressing(VD) samples prepared with chajogi(perilla frutescens) extracts were divided into control(0% chajogi extracts) and the groups added chajogi extracts. VD samples prepared with chajogi extracts were divided into $T_1$(VD with 0.4% chajogi extracts), $T_2$(VD with 0.8% chajogi extracts) and $T_1$(VD with 1.2% chajogi extracts). The pH values during storage at 25 and $50^{\circ}C$ for 120 days in all samples ranged from 2.38 to 2.83 and form 3.21 to 3.36, respectively. As for total acidity, it decreased in all samples during storage while there wasn't significant difference in the samples of different storage temperature(25 and $50^{\circ}C$). L(lightness) value scores of all samples added with chajogi extracts during storage went higher and a(redness) and b(yellowness) value scores became lower. Escerichia coli forms were not detected in all samples. Antioxidant capacity by peroxide value of T1, T2 and T3 sample showed higher than that of the control sample. Crude Fat contents of the control sample during storage at $25^{\circ}C$ were the highest as compared to those of the other samples.

• Korean Journal of Food Science and Technology
• /
• v.32 no.2
• /
• pp.373-379
• /
• 2000

Low salt fermented anchovy was stored at $25^{\circ}C$ for a period of 20 days from the time of ultra-high pressure treatment under different operating conditions, such as magnitude of pressure($(200{\sim}500\;MPa)$, temperature$(20{\sim}50^{\circ}C)$ and treatment time$(5{\sim}20\;min)$ with viable cell count(VCC) and quality assessments conducted at regular intervals. VCC decreased logarithmically during storage. Lower values of VCC in the treated samples were observed compared to the untreated. A gradual increase in peroxide value was noticed during storage, compared to those of the untreated which showed a sudden rise. Thiobarbituric acid value decreased initially and remained at that level before rising almost exponentially between 12 and 20 days. Volatile basic nitrogen increased gradually during storage. Amino nitrogen remained almost constant up to 20 days, regardless of any conditions investigated. High pressure treatment maintained better quality during storage at $25^{\circ}C$ by reducing the viable cell count in low salt fermented anchovy.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.10
• /
• pp.3820-3825
• /
• 2010

The purpose of this study was to identify the effects of acute exercise on antioxidative enzymes in noramal and obese men. The written informed consent was obtained from 16 participants of eight normally healthy persons and eight obesity ones. The baseline level of obesity was determined at 25 % of the body fat. Any subjects had no experiences in participating in exercise and did not take vitamin or mineral supplement. Blood was sampled at five minutes before exercise, at exhaustion, and after 30 minutes of recovery. All statistical analyses and description methods were computed by SPSS window 14.0. Analysis of Covariance(ANCOVA) was performed to know the differences in values between pre- and post- exercise in each group. We found that after exhaustion, the normal group showed higher erythrocyte superoxide dismutase (SOD) activity compared to the obesity group. At exhaustion, the normal group had lower HSP activity compared to the obesity group. Based on the results, an acute exercise of normally healthy people induced an up-regulation of superoxide dismutase (SOD) activity. This plays an important role in the protection of extra-cellular fluid components against peroxide-mediated damage.

• Korean Journal of Food Science and Technology
• /
• v.34 no.3
• /
• pp.524-528
• /
• 2002

The study was carried out to evaluate the antioxidant activity of grape seed extracts by measuring acid value, peroxide value (POV), thiobarbituric acid reactive substances (TBARS value) and electron donating ability by 1,1-dipheny1-2-pycryl hydrazil (DPPH) method. Total phenol content of freeze dried crude solvent extracts increased in the order of ethanol>acetone>hot water. Among extracts, the total phenol content of 70% ethanol extract of grape seed (GSE) was the highest, 51%. Besides the total phenol, the other major components of GSE were crude carbohydrate (29.63%), crude protein (3.38%) and crude lipid (2.84%). The acid values of crude rice bran oil containing GSE or several antioxidants at the concetration of 0.01% were 52.3 for the control, 0.5 for GSE, 2.3 for dibutyl hydroxytoluene (BHT), 45.0 for tertiarybutyl hydroxy quinone (TBHQ), 29.9 for tocopherol and 37.7 for ascorbic acid. The POVs for linoleic acid methyl ester in the presence of 0.01% antioxidants were 1220 meq/kg in control, 55 meq/kg in GSE, 104 meq/kg in BHT, 952 meq/kg in tocopherol and 71 meq/kg in GSE, 37% in BHT, 37% in tocopherol and 52% in ascorbic acid. The electron donating abilities by DPPH in the presence of 0.01% antioxidants were 95.3% in GSE, 75.0% in BHT, 96.3% in tocopherol and 98.2% in ascorbic acid. These results indicated that the antioxidants activities of GSE were significantly higher than those of several antioxidants compared.

• Korean Journal of Food Science and Technology
• /
• v.39 no.4
• /
• pp.425-431
• /
• 2007

The quality characteristics of Gangjung added with detoxified Rhus verniciflua stem bark (RVSB) extract, as well as the changes that occurred in the product during accelerated storage ($60^{\circ}C$, 24 hr), were investigated. The expansion rate of Gangjung was not significantly different (p < 0.05). The L-value of the Gangjung with added detoxified RVSB extract was higher than the control, while the a-value decreased as the addition levels of the detoxified RVSB extract increased. The b-value was highest for the Gangjung prepared with 7% (w/w) detoxified RVSB extract. The moisture content of the Gangjung decreased as the storage period increased, but the addition of detoxified RVSB extract (p < 0.05) did not significantly change this effect. We found no significant difference in the hardness of the Gangjung within the concentration range of 0-7% (w/w) detoxified RVSB extract, and the peak number slightly decreased as the storage period increased. After 16 hr of storage, the acid value was significantly lower for the Gangjung containing detoxified RVSB extract at concentration between 5-7%. Furthermore, after 12 hr of accelerated storage, peroxide and TBA values significantly decreased with additions of detoxified RVSB extract that were over 3% (w/w). These results suggest that the physical texture of Gangjung did not improve by the addition of detoxified RVSB extract; however, its rate of lipid oxidation was reduced.

• Korean Journal of Food Science and Technology
• /
• v.21 no.3
• /
• pp.409-418
• /
• 1989

The oxidative stability of the ramyon prepared with ricebran oil fortified with ${\alpha}-tocopherol$, BHA, TBHQ, and ascorbyl palmitate+citric acid or blended with palm oil was studied to assess the suitability of the oil as the frying oil. The antioxidants were added to a ricebran oil at 0.02% level, respectively, while blended oils were prepared by adding a palm oil to the ricebran oil at ratios of 3:7, 5:5, and 7:3. Ramyon samples were prepared by frying steamed noodel with the oils. They were stored in dark at $35.0{\pm}0^{\circ}C$. for 90 days. Peroxide, acid, iodine values, dielectric constant, and fatty acid composition of the oils extracted from the samples were determined regularly. The oxidative stability of the extracted oils and storage stability of the samples were estimated from the results of the determinations. ${\alpha}-tocopherol$ did not exert any appreciable antioxidant effect on the extracted oil while BHA demonstrated some effect. Ascorbyl palmitate with citric acid and especially TBHQ exerted a considerable effect. The storage stability of the samples fried with the oil fortified with TBHQ was as good as that of the samples prepared with the palm oil. The stability of the samples improved as the palm oil content In the frying oil increased. The stability of the samples fried with the blended oil containing 70f) palm oil was comparable to that of the samples prepared with the pure palm oil

• Journal of Life Science
• /
• v.18 no.1
• /
• pp.129-135
• /
• 2008

Paraquat (1,1-dimethyl 4,4' -dipyridium dichloride; PQ) is a kind of herbicide. Terminalia chebulae (TC) has been used as a medicine in China and in Korea for treating illnesses such as diarrhea, collapsed anus, spasmodic, diphtheria, asthma etc.. This study was to examin new physiological activities of methanol extract of TC (TCM) on the toxicity of PQ. It was observed biochemical effects on the toxicity of PQ in kidney and lung tissues after treatment orally administered 100, 200, 300 mg/kg of TCM daily for two weeks. In the experiment related to the toxicity of PQ, we got following results: renal and pulmonary lipid peroxide contents, activities of aminopyrine N-demethylase, aldehyde oxidase and xanthine oxidase were significantly increased in control group as compared with normal group, in the treatment of TCM the values were decreased as compared with control group. Activities of superoxide dismutase, catalase and glutathione peroxidase which are free radical scavenging enzymes were also increased in control group as compared with normal goup, but were decreased in TCM group as compared with control group. Collagen content and glucose-6-phosphatase activity in lung tissue were increased in control group as compared with normal, but was decreased in TCM group as compared with control group. From these results, we concluded that TCM can playa role as an effective agent to decrease toxicity of PQ.