• Food Science of Animal Resources
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• v.34 no.3
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• pp.273-279
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• 2014

The objective of this study was to investigate the effects of the packaging method on the lipid and protein oxidation, and color in aged top round from Hanwoo (Korean native cattle) for 14 d at $4^{\circ}C$. Catalase activity was the highest (p<0.05) in vacuum packaging (VP) treatment during storage, and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+vacuum skin packaging (VSP) treatments than in other treatments at d 14. Superoxide dismutase activity was higher (p<0.05) in VP, 50% Ox-MAP, and 50% Ox-MAP+VSP treatments than in other treatments at d 14. During storage, total antioxidant activity was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP+VSP treatment than in 80% Ox-MAP treatment. TBARS value was the lowest (p<0.05) in VP treatment during storage and was lower (p<0.05) in 50% Ox-MAP and Ox-MAP+VSP treatments than in 80% Ox-MAP and Ox-MAP treatments, respectively. Carbonyl content was the lowest (p<0.05) in VP treatment from 10 d. From 7 d, the $a^*$ value was the highest (p<0.05) in VP treatment and was higher (p<0.05) in 50% Ox-MAP and 50% Ox-MAP+VSP treatments than in other treatments. The $b^*$ value was the highest (p<0.05) in VP treatment from 3 d, and was higher (p<0.05) in 80% Ox-MAP+VSP, 50% Ox-MAP, and 50% Ox-MAP+ VSP treatments than in 80% Ox-MAP treatment at d 14. Therefore, VP improved the oxidation and red color stabilities in stored-aged top round compared with Ox-MAP. In addition, 50% Ox-MAP improved the lipid oxidation and red color stabilities compared with 80% Ox-MAP, and its inhibitory effect on lipid oxidation was enhanced by combination with VSP.

• 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.26 no.5
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• pp.520-525
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• 1994

This study was carried on the garlic-seasoning oil production by autoclaving method and evaporating method in order to research a developed method. The raw, flake, extract states of garlic was added 40%(w/w) of total amounts to corn salad oil. All samples treated with various conditions analyzed the volatile flavor components(VFC) during incubating ($40{\pm}2^{\circ}C$) and heating ($185{\pm}2^{\circ}C$). In the garlicseasoning oils, the contents of propane, pentane, methyl allyl trisulfide and diallyl trisulfide as the major VFC were decreased while the contents of propenal and hexanal increased according to the storage and heat treatment. The order of flavor contents among garlic states were raw>extract>flake, but flavor stability were raw>flake>extract states during storage, while flake>raw>extract states in heat treatment. VFC in garlic-seasoning oil made by evaporating method were about 66.1% level of those made by autoclaving method, but the changing tendency of their content during storage and heat treatment were shown to be similar. According to those results, autoclaving method and evaporating method were thought to the rational method in preparation of garlic-seasoning oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1337-1343
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• 2003

Diabetes mellitus has been known to be a state of increased oxidative stress. Free radical formation and lipid peroxidation are accelerated in this metabolic disorder. Buchu (Allium tuberosum Rottler) contains lots of antioxidative nutrients such as chlorophyll, vitamin C, $\beta$-carotene, phenolic compounds and sulfur compounds. To investigate the protective effects of buchu, 10% lyophilized buchu diet was fed to streptozotocin (STZ)-induced diabetic rats for 14 weeks and lipid peroxidation, protein oxidation, contents of reactive oxygen species, activities of antioxidative enzymes and contents of accumulated lipofuscin were measured as indicators of oxidative stress. Hepatic MDA and carbonyl contents tended to decrease in 10% buchu diet group compared with control group. Dietary buchu significantly suppressed lipid and protein oxidation in the skin of rats (p<0.05). Contents of hepatic hydroxyl radicals, which exert the highest toxicity among the reactive oxygen species, were significantly decreased in rats fed 10% buchu diet (P<0.05). Activities of antioxidative enzyme, such as superoxide dismutase, catalase, and glutathione peroxidase, tended to increase in liver and skin of rats fed 10% buchu diet, while hepatic catalase activity was significantly increased in buchu group compared with control group. Buchu supplementation significantly inhibited the accumulation of lipofuscin, an end-product of lipid peroxidation reactions induced by reactive oxygen radicals, in eye tissues compared with control diet (p<0.001). In conclusion, buchu supplementation diminished the oxidative stress, so dietary buchu could help to attenuate diabetes complications.

• Journal of Ginseng Research
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• v.23 no.4
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• pp.211-216
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• 1999

The red ginseng marc was roasted at various conditions and its organo-leptic properties and flavor components were investigated. Scorched-rice odor and roasted odor and the roasted red ginseng marc powder were much stronger than those from the unroasted red ginseng marc powder while earth odor, old-rice odor, metalic off-odor and woody odor were much weaker than those from the unroasted red ginseng marc. Savory odor and scorched-rice odor as well as savory taste and astringent taste from the water-extract of red ginseng marc roasted at $200^{\circ}C$ were stronger, but smoky odor, woody odor, biner taste and rough taste were weaker than those roasted at $230^{\circ}C$. Seven kinds of pyrazines, two kinds of carbonyl compounds, seven kinds of acids, two kinds of esters, five kinds of phenolic compowlds, maltol and six other compounds were identified as flavor components in distillate from red ginseng marc roasted at $200^{\circ}C$ for twenty minuties. Of them pyrazines and maltol are thought to be compounds which have characteristic odor such as roasted odor and/or scorchedrice odor in the roasted red ginseng marc.

• Archives of Pharmacal Research
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• v.28 no.11
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• pp.1287-1292
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• 2005

KR-33028 (N-[4-cyano-benzo[b]thiophene-2-carbonyl]guanidine) is a new cardioprotective agent for preventing ischemia-reperfusion injury. This study was performed to identify the metabolic pathway of KR-33028 in human liver microsomes and to compare its metabolism with that of cryopreserved human hepatocytes. Human liver microsomal incubation of KR-33028 in the presence of NADPH and UDPGA resulted in the formation of four metabolites, M1, M2, M3, and M4. M1 and M2 were identified as 5-hydroxy-KR-33028 and 7-hydroxy-KR-33028, respectively, on the basis of LC/MS/MS analysis with the synthesized authentic standard. M3 and M4 were suggested to be dihydroxy-KR-33028 and hydroxy-KR-33028-glucuronide, respectively. Metabolism of KR-33028 in cryopreserved human hepatocytes resulted in the formation of M1, M2, and M4. These data show a good correlation between major metabolites formed in human liver microsomes and cryopreserved human hepatocytes. In addition, KR­33028 was found to inhibit moderately the metabolism of CYP1A2 substrates. Based on the results obtained metabolic pathway of KR-33028 is proposed.

• Journal of the Korean Chemical Society
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• v.37 no.1
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• pp.98-104
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• 1993

The paramagnetic organoruthenium(III) complexes $({\eta}^5-C_5Me_5)RuCl_2(PR_3) (PR_3 = PMe_3,\;PEt_3,\;PiPr_3,\;PCy_3,\;PMe_2Ph,\;PMePh_2,\;PPh_3,\;P(p-C_6H_4CH_3)_3$, DPPE, DPPB, Py) (2a∼2k) were synthesized by the reaction of $[({\eta}^5-C_5Me_5)RuCl_2]_2$ (1) with 1 equivalent of the corresponding phosphines $(PR_3)$. The effective magnetic moment ((${\mu}_{eff} = 1.65∼2.07 B.M.$)) derived from the magnetic susceptibility measurements of the complexes (2a∼2k) were consistent with the presence of a "single" unpaired electron in the molecule. Treatment of dichlororuthenium (III) complex ({\eta}^5-C_5Me_5)RuCl_2(PR_3)$ (2) (i) with KBr in acetone afforded the dibromoruthenium (III) complex $({\eta}^5-C_5Me_5)RuBr_2(PR_3) (PR_3 = PPh_3)$, (ii) with sodium amalgam in diethylether led to the bis(phosphine) derivatives $({eta}^5-C_5Me_5)RuCl(PR_3)_2 (PR_3 = PMe_3,\;PMePh_2)$, and (iii) with carbonmonoxide gave to the carbonyl derivatives $({\eta}^5-C_5Me_5)RuCl(PR_3)(CO) (PR_3 = PMe_3,\;PPh_3)$.

• Journal of the Korean Chemical Society
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• v.53 no.6
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• pp.683-692
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• 2009

The synthesis of a novel series of nickel(II) complexes with new ligands derived from hydrazones of isoniazid have been reported in present work. The complexes have general compositions [$Ni(L)_2X_2$] or $[Ni(L)_3](ClO_4)_2$ {L = N-isonicotinamido-furfuraldimine (INH-FFL), N-isonicotinamido-3',4',5'-trimethoxybenzaldimine (INH-TMB) or N-isonicotinamido-cinnamalidene (INH-CIN) and X = $Cl^-$, ${NO_3}^-$, $ NCS^-$ or $CH_3COO^-$}. The ligands hydrazones behave as neutral bidentates (N and O donor) through the carbonyl oxygen and azomethine nitrogen. The new complexes with octahedral geometry have been characterized by elemental analysis, molecular weight determinations, magnetic susceptibility/moment, thermogravimetric, electrochemical and spectroscopic studies viz. infrared and electronic spectra. On the basis of conductivity measurements in nitrobenzene ($PhNO_2$) solution the [$Ni(L)_2X_2$] and $[Ni(L)_3](ClO_4)_2$ complexes have been found to be non-electrolytes and 1:2 electrolytes, respectively. Thermal properties have also been investigated, which support the geometry of the complexes. Antibacterial and antifungal properties of nickel(II) complexes and few standard drugs have also been examined and it has been observed that the complexes have moderate antibacterial activities.

• Food Science and Preservation
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• v.21 no.4
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• pp.491-499
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• 2014

Changes in various physicochemical and sensory characteristics of Samgyetang retorted at the $F_0$ values of 4.0 (F4), 7.0 (F7), and 10.0 (F10) were investigated during storage at $25^{\circ}C$ for 12 months. The pH level tended to decrease in all the treatments with the increase of the storage time, but no significant difference in the extent of the decrease was observed among the treatments. The values of volatile basic nitrogen, thiobarbituric reactive substances, and carbonyl contents increased rapidly over the storage period in the order of F4 > F7 > F10. The viscosity decreased most sharply between month 0 and month 2, after which the rate of increase declined. The oxygen concentration in the headspace of the retort pouch of the Samgyetang was higher for the samples retorted at higher $F_0$ values. In the sensory tests, the scores of the samples retorted at higher $F_0$ values tended to be lower, but all the characteristics of the samples, except for the texture of the T10 samples, were evaluated with scores higher than 5.0, the limit of marketability, over the storage time. In conclusion, the quality of the Samgyetang samples treated at higher $F_0$ values deteriorated more noticeably during storage.

• Journal of the Korean Chemical Society
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• v.55 no.4
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• pp.612-619
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• 2011

Lanthanide(III) complexes of 1,2-diphenyl-4-butyl-3,5-pyrazolidinedione(phenylbutazone, PB) have been synthesized and characterized by elemental analyses, molar conductance measurements, IR, UV-Vis. and NMR spectra. The spectral data reveal that the PB acts as a bidentate and mono-ionic ligand coordinating through both the carbonyl oxygens of the pyrazolidinedione ring. The molar conductance data suggest that the complexes are non-electrolytes. The thermal behaviour of the complexes was studied by TG and DTG in air atmosphere and the results provide information about dehydration, thermal stability and thermal decomposition. The final products are found to be the corresponding metal oxides. The thermodynamic parameters and kinetic parameters were evaluated for the dehydration and decomposition stages. The negative entropy values of the decomposition stages indicate that the activated complexes have a more ordered structure than the reactants and that the reactions are slower than normal. Based on these studies, the complexes have been formulated as $[Ln(PB)_3]{\cdot}5H_2O$(Ln=La and Ce) and $[Ln(PB)_3(H_2O)_2]{\cdot}2H_2O$(Ln=Pr, Nd and Sm).