• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.167-170
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• 1999

Various concentrations of malonaldehyde (MA) produced upon hydrolysis of 1, 1, 3,3-tetraethoxypropane (TEP) were reacted with 2-thiobarbituric acid (TBA)and th e contents of MA-TBA complex were measured both with spectrophotometer and high performance liquid chromatography (HPLC). As the concentrations of MA-TBA increased, their absorbances and the corresponding HPLC peak areas increased. The correlation coefficient between absorbances and HPLC peak areas of MA-TBA peaks from the other compounds and butanol extraction of the complex increased its recovery its recovery by 29.4% . Measurement of the content of MA-TBA complex for monitoring the development of lipid oxidation was proven to be successful with the use of high performance liquid chromatography.

• Journal of Nutrition and Health
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• v.17 no.1
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• pp.31-40
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• 1984

A new microassay was proposed for the determination of serum thiobarbituric acid(TBA) value greatly enhanced by ferric ion under anaerobic condition. One ${\mu}mole$ of $FeCl_{3}$ per $10{\mu}l$ of serum was added to the TBA reaction mixture containing serum protein precipitate. The reaction mixture was heated on boiling water-bath for 50min under $N_{2}$ flushing. The sensitivity of this assay was greatly enhanced by 40 times comparing with that of Yagi's method (1976). In favour of the enhancement, this test could be measured by colorimetry or spectrophotometry with the sample size of $10-20{\mu}l$ serum. The sensitivity and reproducibility were also improved by means of partial dehydration of the butanol extract with $(NH_{4})_{2}SO_{4}$ salting-out. Serum TBA values of healthy human at different age groups were determined by this proposed method.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.59-64
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• 2001

Treating pork loins with lactic acid cultures (Lactococcus lactis subsp. ATCC 11454 grown in 10% milk solids) during storage at 4$^{\circ}C$ were studied. 2-Thiobarbituric acid (TBA), color. and drip loss evaluations of refrigerated pork loins were assessed. Pork loins were immersed in solutions containing 0∼10% individual lactic acid cultures for 0∼5 min. Pork loins treated with 3.96 log units of lactic acid cultures after storage of 1 days as 4$^{\circ}C$ had no significant difference (P > 0.05) TBA values compared to those of controls. Pork loins treated with 3.96 log unitss of lactic acid cultures during storage of 9 days at 4$^{\circ}C$ had no significant difference (P > 0.05). Hunter color L* and b* values compared to those of controls. However, pork loins treated with 4.10 and 4.23 log unitss of lactic acid cultures after storage of 1 and days at 4$^{\circ}C$ had a significant difference (P < 0.05) Hunter color a* values compared to those of controls. Pork loins treated with 4.10 and 4.23 log unitss of lactic acid cultures after storage of 4 days at 4$^{\circ}C$ had a significant difference (P < 0.05) drip loss values compared to those of controls.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.750-756
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• 1994

The effect of onion juice on ethanol -induced lipid peroxidation were studied were studied in rats. The contents of thiobarbituric acid (TBA) -reactants increased significantly in liver thanol(4ml/kg/day) administered -rats. The activities of serum alanine aminotransferase and alkaline phosphatase increased by ethanol administration compared with control group, but alterations of antioxidant enzymes activities in liver of ethanol administered rats were not significant vs control group. The glutathione contents in liver decreased by ethanol , whereas the glutathione level increased in ethanol and onion juice group compared with ethanol group. The contents of hepatic TBA-reactants and serum aminotrasnferase activity in ethanol group were reduced by onion juice administration. In these results, increased hepatic TBA-reactants of liver in ethanol group might be due to decreased glutathione contents in liver. Reduced glutathione (GSH) plays an important roles in the liver in several detoxification and the reduction of lipid peroxides. So the protective effects of onion juice on ethanol-induced increment of TBA-reactants may be due to the increament of lgutathions content. The glutathione depletion by ethanol was an important factor of ethanol-induced cell damage, and the prevention of onion juice to the glutathione depletion reduced by ethanol may be an important factor on the protection from ethanol-induced lipid perpxidation in rats.

• Journal of Haehwa Medicine
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• v.7 no.1
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• pp.741-748
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• 1998

In order to evaluate the effectiveness of KOK(kyungokko) experimentally used for longevity hematology, erythrocyte hemolysis and TBA(thiobarbituric acid) were measured, after LKOK(low concentration KOK) and HKOK(high concentration KOK) were administrated to mice pretreated with AAPH (2,2'-Azobis(2-amidinopropane), hydrocholoride, free radical inducer. In hematology WBC and hemoglobin were reduced significantly, while the number of platelet was significantly incresed as compared with control. Erythrocyte hemolysis by damage of free radical on cell membrane of RBC and TBA(Thiobarbituric acid) were significantly inhibited in both sample groups as compared with control. These results suggest KOK had antioxidant effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.993-997
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• 1997

This study was carried out to investigate the antioxidative effect of different kinds of kimchi on the lipid oxidation of cooked meat in model systems. Model systems of cooked ground meat(CGM), CGM-Chinese cabbage kimchi(CK), CGM-radish kimchi(RK), and CGM-mustard leaf kimchi(MLK) were prepared and their oxidation were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid(TBA) values of CGM significantly increased with the storage time, however, TBA value of CGM-CK, CGM-RK, and CGM-MLK lowered and that of CGM-MLK was lowest. Antioxidative effect of CGM-MLK increased with the addition levels of kimchi in the system. And also in the model systems which were prepared with CGM and MLK in different fermentation periods, the antioxidative effect was highest in the properly fermented-kimchi.

• Korean Journal of Poultry Science
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• v.21 no.4
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• pp.249-256
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• 1994

This study was conducted to investigate the effects of the addition of varied levels of NaCI and phosphates to the breast meat of spent layers(2 \pm 0.2 kg), which were stabilized for over 24 h before slaughter, on the protein extractability, thiobarbituric acid(TBA) and volatile basic nitrogen (VBN). Within 1 h after slaughter, breast meat was removed and treated with NaCI(0, 1, 2, 3%) and phosphates(0.25% and 0.5%) using a hot-salted method. The breast meat samples were stored at 4\pm$1^{\circ}C$ for 3 d. The results obtained were summarized as follows. 1. Soluble protein contents of salt-treated groups were significantly higher than that of control (P<0.05) and showed a positive relationship with the levels of salt. At a constant level of NaCI, the soluble protein content was proportionately elevated by the levels of phosphates (P<0.05). It decreased significantly in both control and salt-treated groups during storage (P<0.05). 2. TBA values of salt-treated groups were significantly higher than that of control(P<0.05) and showed a positive relationship with the levels of salt. At a constant level of NaCI, TBA values in 0.5% phosphates treatment groups were significantly lower than that in 0.25%(P<0.05). It increased significantly in both control and salt-treated groups during storage(P<0.05). 3. VBN values of salt-treated groups were significantly lower than that of control(P<0.05) They increased significantly by the salt treatment for the first day of storage(P<0.05), but not from the second day of storage. VBN values in both control and salt-treated groups were significantly increased during storage(P<0.05). After the first day of storage and at the same level of NaCI, no significant difference in VBN value was observed between the two levels of phosphates.

• The Korean Journal of Food And Nutrition
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• v.8 no.2
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

• Journal of the Korean Home Economics Association
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• v.18 no.3
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• pp.5-11
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• 1980

The study carried out to clarify the effects of lard and corn oil on serum total cholesterol content and liver thiobarbituric acid (TBA) value in ethanol (Et-OH) fed mice. Results obtained from the present study were a follows: 1. serum total cholesterol content was considerably increased by 25% Et-OH administration in mice. In case of 25% Et-OH plus Lard group and Lard group both group were also increased significantly to compare with normal value of mice but 25% Et-OH plus lard group was shown very higher value rather than that of Lard group and Lard group was found similar tendency to compare with the 25% Et-OH plus saline group except to after the 1 day. 2. serum total cholestrol content of 25% Et-OH plus Corn oil group and corn oil group were also increased significantly to compare with normal value, but the 25% Et-Oh plus Corn oil group slightly higher level than that of Corn oil group except to after the 3 days. 3. Lard group was also very similar tendency to compare with the corn oil group except to the 3 days. 4. liver TBA value was increased by 25% Et-OH fed mice. 25% Et-OH plus Lard group and Lard group were also increased significantly to compare with liver TBA value in normal mice, but 25% Et-OH plus Lard group was found higher value rather than that of lard group and 25% Et-OH group (Control). Lard group was similar to that of Control group except to after the 1 day. And 25% Et-OH plus Corn oil group was considerably increased rather than that of Control group, and liver TBA value of the above group was similar to that of 25% Et-OH plus Lard group except to after the 3 days. Corn oil group was shown lower value than that of lard group, but it was no significant.

• Natural Product Sciences
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• v.8 no.2
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• pp.48-51
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• 2002

Antioxidative properties of fifteen anthraquinone derivatives, including eleven atural anthraquinones isolated from the roots of Morinda elliptica and four from synthetic origin were evaluated using thin layer chromatography (TLC), ferric thiocyanate (FTC) and thiobarbituric acid (TBA) methods. Five of the compounds, nordamnacanthal, damnacanthal, 2-formyl-1-hydroxyanthraquinone, morindone and alizarin showed higher antioxidative activity than standard natural antioxidant, ${\alpha}-tocopherol$, on the FTC assay. Morindone and alizarin showed the strongest antioxidant activity. The results from the bioassay using TBA method correlated well with the results of the FTC method.