• Journal of the Korean Home Economics Association
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• v.24 no.1
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• pp.43-51
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• 1986

In order to study antioxidative acton of garlic, alliin, scordinin, garlic oil, ethanol fraction and non-kaolin fraction which have been discovered from garlic until now were extracted and isolated, and each fraction was utilized as the experimental materials. Antioxidative action of each fraction was compared through the in vitro and in vivo experiments. Electron donatingability on $\alpha$, $\alpha$-diphenyl-$\beta$picrylhydra-$\chi$yl, the inhibitory effect of lipoperoxide formation by TBA and peroxide value were measured and analyzed. RESULTS : 1. When observed antioxidative ability by EDA value, ethanol fraction of garlic components showed the strongest reaction as 15.25. 2. In vitro experiment with TBA value, garlic oil, alliin and ethanol fracton showed distinctive effect on inhibitory effect of lipoperoxide formation. 3. Comparing with the inhibitory effect of lipoperoxide formation with TBA value in vivo, the ethanol fraction was the most effective in the blood or liver by intraperitoneal administration, whereas the ethanol fraction in the blood and non-kaolin fraction in the liver was most effective each other by orally administration. 4. In vitro experiment with peroxide value, garlic oil was distinctive effect on the inhivitory effect of lipoperoxide formation, which was a similar to the trend of TBA value in vitro. 5. Examining the induction time for the first period of lipoperoxide formation in vitro, garlix oil, ethanol fraction and alliin were effective, which was a similar to the trend of TBA value and peroxide value in vitro.

• Journal of the Korean Home Economics Association
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• v.33 no.6
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• pp.245-253
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• 1995

The purpose of this study was to investigate the fatty acid composition and the rancidity of commercial deep-fat fried foods in Kangreung. the 7 kinds of samples were purchased form snack corners in 3 markets at AM 10 and PM 6 o'clock. The acid value, peroxide value and TBA value of the deep-fat fried foods were determined and the fatty acid composition were analyzed. The range of acid value was 0.45∼1.79, that of peroxide value was 1.24∼8.64meq/㎏,and that of TBA value was 12∼140 in all samples. There was significant difference in most of all samples by purchasing time and kinds of samples. But there was not specific tendency by purchasing times in each sample. Most of the acid value, peroxide value and TBA value of the samples fried with meats or sea foods showed higher value than the that of samples fried with vegetables or seaweeds. The fatty acid composition of the total lipids in the deep-fat fried foods were similar to one another. The major fatty acids were linoleic acid(C18 : 2) , oleic acid(C18 : 1) in order of content. Minor fatty acids were palmitic acid(C16 :0), linolenic acid(C18 : 3), stearic acid (C18 : 0) in order of content. the P/S ratio was the range of 2.12/1∼4.71/1 and the that of the samples fried with meats was the highest among samples. so there was the same tendency in this result between the chemical properties(acid value, peroxide value, TBA Value) and fatty acid composition. As a result of acid value and peroxide value in this study, the commercial deep-fat fried foods in Kangreung was safety.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.88-95
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• 2022

The antioxidant effects by pre-treatment of Hutgae fruit water and ethanol (30°, Soju) extract on refrigerated eels were analyzed. The antioxidant activities were measured through DPPH and ABTS scavenging effect, values of acidity, peroxide, carbonyl, and TBA. The peroxide prevention effects of linoleic acid and eel oil were also assessed. Regarding DPPH radical scavenging, Hutgae ethanol extract presented higher scavenging effects than vitamin C 5 mM solution (p<0.05). The eel's peroxidation degree was measured through 21 days of refrigeration after cleaning and immersion into the extract solution for one hour. Upon measuring the values of four different peroxide indicators, those of eels pre-treated with Hutgae extracts were lower than those of eels untreated. The POV of Hutgae ethanol extract, vitamin C 5 mM, and the control was 11.1, 11.3, 15.5 meq/kg, respectively. Hutgae ethanol extract showed higher antioxidant activities in TBA value, and carbonyl value than other samples. In linoleic acid or eel oil, Hutgae extract was as superiorly effective in preventing peroxide generation of refrigerated eels as vitamin C 10 mM solution. In conclusion, pre-application of Hutgae water and ethanol (30°, Soju) extract on eels was proved to be competent in stopping peroxidation of eel in refrigeration.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.121-127
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• 1988

Ramyon(deep fat fried instant noodle with palm oil) preserved in sunlight, room temp. ($20{\pm}5^{\circ}C$), incubator ($30{\pm}2^{\circ}C$) and corrugated fiber board box to investigate the oxidative changes of the Ramyon lipids. In the study, changes in acid value, peroxide value, carbonyl value, TBA value, fatty acid composition, iodine value and panel test were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, carbonyl value and TBA value of the Ramyon lipid were increased slightly during the storage in aluminum foil package in the corrugated fiber board box in the dark room. They did not appear the oxidative rancid odor at the end of 20 weeks storage. Acid value, peroxide value, carbonyl value and TBA value of the samples under room temp., incubator slightly during storage, while a sharp increase of those values were noticed with the samples of sunlight. Especially, the TBA value of the Ramyon lipid under sunlight markedly increased within 14 weeks and then decreased. Oxidative rancid odor appeared at the end of 10 weeks storage under sunlight, while it took 18 weeks with the sample stored under room temp. and incubator. During the storage under incubator and sunlight for 18 weeks, the content of oleic, linoleic acid decreased, while palmitic and stearic acid increased. However, only small changes were noticed in iodine value of the samples.

• The Korean Journal of Pharmacology
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• v.18 no.1
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• pp.55-63
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• 1982

Lipid peroxidation is the reaction of oxidative deterioration of polyunsaturated lipids and this peroxidation involves the direct reaction of oxygen and lipid to form free radical intermediates, which can lead to autocatalysis. As results of the extensive studies on the lipid peroxidation by many authors, the relationship between lipid peroxidation and the drug metabolizing system as well as the actions of free radicals on the peroxidation was reasonably well known. For a long time, the mechanism of hepatotoxicity of $CCl_4$ was not clearly understood. However, it is now quite well established that $CCl_4$ is activated in vivo to a free radical which is a highly reactive molecule. Therefore, lipid peroxidation which induces the reduction of cytochrome P-450 and aminopyrine demethylase activity is known as decisive event of $CCl_4$ hepatotoxicity. On the other hand, it was also reported that singlet molecular oxygen produces lipid peroxidation in liver microsomes. In this study the effects of benzoyl peroxide on the lipid peroxidation and drug-metabolizing enzyme were examined. Benzoyl peroxide mixed with starch and phosphates etc. is usually used as a food additive for flour bleaching and maturing purpose because of its oxidative property. Albino rats were used for the experimental animals. Benzoyl peroxide was suspended in soybean oil and sesame oil and administered intraperitoneally or orally. TBA value and aminopyrine demethylase activity were determined in liver microsomal fraction and serum. The results were summerized as following. 1) Body weights of animals administered benzoyl peroxide suspension were decreased while that of oil administered group were increased. 2) The activity of aminopyrine demethylase was generally decreased in animals administered oil suspension of benzoyl peroxide. Furthermore, the marked reduction of the enzyme activity was observed in animals administered benzoyl peroxide intraperitoneally. 3) Generally, microsomal TBA values as well as serum TBA were significantly elevated in benzoyl peroxide group in comparison with the control group. However, the more remarkable increase of serum TBA than microsomal TBA was observed in animals administered orally for 6 days. 4) Specifically, the changing pattern of TBA value was notable in serum rather than in liver microsome by intraperitoneal administration of benzoyl peroxide.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.137-142
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• 1996

To develop antioxidant substances in plant, phenolic compounds in Bangah (Igodon japonicus, Hara) and antioxidative effects of cell extracts were investigated. Defatted samples of Bangah were extracted with acetone/methanol and the extracts were fractionated Into the free and bound types of phenolics. The equal amounts of fractions were dissolved In soybean oil and autoxidized at 45$^{\circ}C$ for 25 days. Peroxide value and TBA values were determined every 5 days during oxidation. Changes of peroxide and TBA values showed antioxidant effects, which were lower than control during the oxidation periods. The effects of cell extracts were evaluated as high as BHT, 0.02 ppm. The antioxidative effect of insoluble-bound phenolic extract was higher than that of free. The contents of phenolic compounds in insoluble-bound fraction were also higher than free fraction.

• Food Science and Preservation
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• v.4 no.3
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• pp.317-321
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• 1997

The mineral components of the Gastrodia elata Blum were determined by inductively coupled plasma-atomic emission spectrophtometry. The mineral component contents of the Gastrodia elata Blum were greater in the order of Fe < Na < Mg < Ca < P < K. The antioxidative effects of the Gastrodia elata Blum extracts on refined perilla oil were investigated by the rancimat method, peroxide value and TBA value. The antioxidative effects of Gastrodia elata Blum added to the refined perilla oil was increased with dose-dependent fashion in concentration of Gastrodia elata Blum extracts. The peroxide value and TBA value for their antioxidation stability were also lower than that of control. Antioxidation stability was increased in a dose-dependent manner.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.147-154
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• 1992

This study was carried out to investigate the rancidity of deep frying foods (cuttlefish and swetpotato) in Incheon city. The samples were collected from 3 snack corners in market, and at 10, 14 and 18 o'clock. The Acid Value, Peroxide Value and TBA value of the fried products were determined and Sensory Evaluation was also performed. The results are as follows: 1. The range of Acid Value was 0.73~1.91 on cuttlefish and 0.33~1.03 on sweetpotato. There was no significant difference in all samples by times and places. 2. The range of Peroxide Value was 3.26~8.23 on cuttlefish and 3.45~11.63 on sweetptato. There was no significant difference in all samples by times and places. 3. the range of TBA Value was 50.03~132.27 on cuttlefish and 30.63~112.83 on sweetpotato. The TBA Value of the products in department store at 18 o'clock more less than mat at 10 o'clock. 4. The Acid Value and TBA Value of sweetpotato was more less than those of cuttlefish. 5. In sensory evaluation, mere was no significant difference by times but significant difference by places on all items. 1) In greasy taste, the first one among cuttlefish products was mat of department store and last one was market product which was much more greasy taste. Among sweetpotato products, the products of department store and near-college were more less greasy man market product. 2) In flavor and overall quality, the product of department store was better than near-college and market products on all samples, 3) In color, the products of department store and near-college were more light man market products on all samples. 4) There was correlation between color and flavor, and overall quality flavor. The flavor and color of products have the effect on the overall quality of products.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.259-264
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• 1972

Oxidative changes of the Ramyon lipids were studied under three experimental storage conditions. Ramyon was 1) exposed to fluorescent light irradiation at $25^{\circ}C$, 2) incubated in the dark at $40^{\circ}C$ and 3) irradiated with ultra-violet light at $25^{\circ}C$. In the study, changes in acid value, peroxide value, carbonyl value, TBA number, fatty acid composition and iodine value were determined with the lipids extracted from the Ramyon samples in intervals for a period of 20 weeks. Acid value, peroxide value, and TBA number of the samples under fluorescent light irradiation and $40^{\circ}C$ incubation increased slightly during storage, while a sharp increase of those values were noticed with the samples of ultra-violet light irradiation. Especially, the TBA number of the Ramyon lipid under ultra-violet light irradiation markedly increased within 10 weeks and then decreased. With this change in TBA number, however, the bound form of malonaldehyde increased gradually. During the storage under $40^{\circ}C$ incubation, and ultra·violet irradiation for 10 weeks, the content of linoleic and linolenic acids decreased, while palmitic and stearic acids increased. However, only small changes were noticed in iodine value of the samples. On the other hand, oxidative rancid odor appeared at the end of 16 weeks storage under fluorescent light irradiation and $40^{\circ}C$ incubation, while it took only 4 weeks with the sample stored under ultra-violet irradiation.

• Journal of Food Hygiene and Safety
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• v.9 no.4
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• pp.213-220
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• 1994

Customary usage of oil at homes and rancidity of edible soybean oil by cooking frequency at homes and mass meal services were investigated. 80% of house wives bought the cooking oil by 1.8ι unit container and 70% of them read either the manufactured date or explanatory note for use. 85% of house wives kept oil in the storage case under sink or in the pantry chest, and 80% of oils were used once or twice and 20% used three times for cooking. Acid value(AV), iodine value(IV), peroxide value(POV), carbonyl value(CoV) and thiobarbituric acid value(TBAV) of fresh soybean oil were lower than standard level. In the rancidity by cooking frequency, the acid value, peroxide value, carbonyl value and thiobarbituric acid value increased significantly when oil was used once and iodine value decreased significantly when used once and twice at both mass meal services and homes. The level of the acid value, iodine value, carbonyl value and thiobarbituric acid value of oil used at mass meal services did not show significant difference from those of oil used at homes. But, the peroxide value of oil used thrice at mass meal services was significantly higher than those of homes.