• Journal of Life Science
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• v.21 no.5
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• pp.746-752
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• 2011

The contents of bioactive materials (e.g. polyphenolics compounds, flavonoids, minerals, and fatty acids) and antioxidative activities (DPPH (${\alpha}$,${\alpha}$'-diphenyl-${\beta}$-picrylhydrazyl) free radical scavenging activity, peroxidation of linoleic acid and rat hepatocyte microsome, and Fe/Cu reducing power) were tested by in vitro experimental models using water, ethanol and methanol extracts of leaves (TOL) and fruits (TOF) from Thuja orientalis. Methanol extract from TOL showed the highest extraction yield (12.90%) as well as contents of polyphenolic compounds (16.02%) and flavonoids (0.25%). Major minerals were Ca, K, and Mg. Major fatty acids were palmitic and lauric acids in TOL and palmitic and decanoic acids in TOF. In oxidation of in vitro models using DPPH free radical scavenging activity, Fe/Cu reducing power, $Fe^{2+}$/ascorbate-induced linolenic acid peroxidation by ferric thiocyanate and thiobarbituric acid (TBA) methods, and autooxidation of rat hepatic microsomes membrane, anti-oxidative activities were stronger in all extracts of TOL than in those of TOF in a dose-dependent manner. From these results, methanol extract of TOL was shown to have the most potent anti-oxidative properties and the highes content of antioxidative compounds such as polyphenolic compounds and flavonoids.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.675-682
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• 2013

One hundred and sixty Taiwan country chickens (d-old chicks) were randomly assigned into four groups with four replicates and equal sex. Basal diets were supplemented with 0, 0.5, 1 and 2% of Bazhen powder, a traditional Chinese herbal medicine complex. The study was conducted for 14 wks. Experimental results indicated that Bazhen supplement did not influence feed intake, body weight gain and feed:gain ratio. Compared with control group, the percentage of serum HDL (high-density lipoprotein) linearly increased (p<0.03) and that of VLDL+LDL (very low-density+low-density lipoprotein) linearly decreased (p<0.03) in Bazhen supplemented groups, that 2% Bazhen was significantly different with control group (p<0.05). Chickens fed diets containing 2% Bazhen displayed reduced (p<0.05) serum GOT (glutamic-oxaloacetic transaminase) levels. The IgG, ${\gamma}$-globulin levels and PHA (phytohemagglutinin) skin challenge results in 1% Bazhan supplemented group were higher (p<0.05) than in the control group, the SRBC (sheep red blood cell) and ND (newcastle disease) titers in Bazhen supplemented groups were linear higher (p<0.05) than in the control group. The liver catalase activity and the capacity of scavenging DPPH (${\alpha}$-${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) radical were linearly increased (p<0.03) in Bazhen supplemented groups, and the 1 and 2% groups were different from the control group (p<0.05). Liver TBARS (thiobarbituric acid-reactive substances) levels in all Bazhen supplemented groups and total glutathione level in the 2% group were reduced (p<0.05) compared to the control group and displayed a linear response (p<0.05). The TBA (thiobarbituric acid) and pH value of the breast muscle after 24 h post-mortem in the Bazhen supplemented groups was linear lower (p<0.05) than in the control group. Results from this study demonstrated that Bazhen supplement in chicken had several beneficial effects, including increased SRBC and ND titers, HDL and IgG, ${\gamma}$-globulin levels, PHA skin challenge result, decreased VLDL+LDL and GOT levels, and displayed antioxidation effects in serum and carcass meat parameters.

• Journal of the Korean Professional Engineers Association
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• v.29 no.2
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• pp.80-90
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• 1996

This research aimed at investigating the changes of volatile basic nitrogen, amino nitrogen and lipids during the fermentation of 6 month Anchovy cured under room temperature with various treatments(20, 30 and 40% salted) and examing the optimum condition of Anchovy sauce. The results are summerized as the V.B.N which increased with the curing period of anchovy from 14 mg% to 90～107mg% in 180 days curing at 20% salt level. Amino nitrogen in minced anchovy was higher than in whole anchovy during fermentation and the content of Extractive Nitrogen in the curing anchovy containing 20% of salt, kept the highest amount in 60 curing days. As a rule, minced anchovy showed more rapidly increased than whole anchovy. The lipid in curing anchovy containing 20% and 30% of salt has already been oxidized in 30 days while the lipid of anchovy cured with 40% salt prolonged the initial stage to 45 days. During fermentation, peroxide value and acid value showed constant increasing, while thiobarbituric acid began to decrease after 120 days curing. Among the non-polar lipids, linolenic acid, linoleic acid and erucic acid was decomposed by 24.5%, 22.2%, and 20.0%, respectively. It was noticed that the decomposition of polar lipid was retarded by higher salt content.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.714-718
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• 1997

The tendency of rancidity in roasted and/or reheated yellowfin sole and yellow croaker was investigated as typical white muscled fish. In fatty acid composition of the total lipid, saturated fatty acid was $27.4\%,\;33.4\%$; monoenoic acid, $36.5\%,\;38.7\%$ and polyenoic acid, $34.5\%,\;26.5\%$ in yellowfin sole and yellow croaker, respectively. The ratio of unsaturated fatty acid (UFA)/saturated fatty acid (SFA) were 2,6, 2.0 and content of total lipid was $1.4\%,\;0.8\%$, respectively. Peroxide content decreased after heating in yellowfin sole while decreased after heating and tended to increase after reheating in yellow croaker. Thiobarbituric acid value increased during roasting and heating in all the samples but decreased after reheating. Acid value increased after roasting, heating and reheating in all samples, particularly higher in yellowfin sole which have a high content of UFA. Conjugated dienes continuously increased during the repeats of heating, showing more increase in the fillet with Skin than the skinless.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.485-491
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• 1986

Gulbi were made by salting fresh Yellow corvenia (Pseudosciaena manchurica) in three ways; the dry salting method with bay-salt, the dry salting method with purified salt or the abdominal brine injection method with purified salt. Half of the sample was dried by controlling temperature and relative humidity and the other part was dried under the natural condition. The moisture content of the samples were decreased more rapidly by the controlled system than by the natural condition. The lipid content and the iodine values of the muscle and skin of the Gulbi were decreased slowly with laps of drying period. The peroxide values of the sample were increased to its peak after 10 days of drying, and were decreased rapidly thereafter. Both acid values and the thiobarbituric acid values were increased. The deterioration of lipids during Gulbi processing was not notable depending on the salting method, but the natural drying condition affected more severely in their deterioration.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.708-713
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• 1997

Various chemical indices were analyzed to clarify the tendency of rancidity during the repeats of heating so called roasting heating and/or reheating in dark muscled fish (mackerel and pacific saury). The total lipid contents of fresh mackerel and pacific saury were $36.7\%\;and\;28.4\%$ in saturated fatty acid, $33.0\%\;and\;20.2\%$ in monoenoic acid, and $29.9\%\;and\;49.7\%$ in polyenoic acid, respectively. The ratios of unsaturated fatty acid (UFA)/Saturated fatty acid (SFA) were 1.7, 2.5 and content of total lipid was $16.5\%\;and\;13.7\%$, respectively. Peroxide content gradually increased after roasting heating and reheating in mackerel while it decreased after reheating in pacific saury. Thiobarbituric acid value also increased during roasting and heating in all the samples but decreased after reheating. Acid value increased after roasting heating and reheating in all samples, particularly it was high in pacific saury which have a high composition of UFA. More conjugated dienes were formed when the meat was roasted at $180^{\circ}C$ than at $200^{\circ}C\;or\;220^{\circ}C$, and in the filet with skin than the skinless.

• Journal of Life Science
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• v.24 no.1
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• pp.26-38
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• 2014

To examine the antioxidant activities of 11n selected miscellaneous cereal grains (proso millet, yellow glutinous proso millet, hwanggeumchal sorghum, glutinous sorghum, white glutinous sorghum, yellow glutinous foxtail millet, nonglutinous foxtail millet, green glutinous foxtail millet, golden foxtail millet, barnyard millet, and adlay), the free radical-scavenging activities of 80% ethanol extracts of the individual grains were investigated using 1,1-diphenyl-2-picryl-hydrazl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) methods. The ethanol extracts of hwanggeumchal sorghum, glutinous sorghum, and barnyard millet grains exhibited more potent free radical-scavenging activities as compared to the other grains. When these three ethanol extracts were sequentially fractionated with n-hexane, methylene chloride, ethyl acetate, and n-butanol, the majority of the antioxidant activities were detected in the ethyl acetate and butanol fractions in which phenolic ingredients were abundant. The ethyl acetate and butanol fractions of hwanggeumchal sorghum and the ethyl acetate fraction of glutinous sorghum showed higher antioxidant activity than that of ${\alpha}$-tocopherol. Both ferric thiocyanate (FTC) and thiobarbituric acid (TBA) methods demonstrated that these organic solvent fractions could inhibit lipid peroxidation. The ethyl acetate fractions from hwanggeumchal sorghum, glutinous sorghum, and barnyard millet grains could suppress tertiary-butyl hydroperoxide (TBHP)-induced apoptotic events, including sub-G1 peaks, ${\Delta}{\Psi}m$ loss, activation of caspase-9 and caspase-3, and cleavage of PARP and lamin B, in human HL-60 cells. These results show that the grains of hwanggeumchal sorghum (Sorghum bicolor L. Moench cv. Hwanggeumchalsusu), glutinous sorghum (Sorghum bicolor L. Moench cv. Chalsusu), and barnyard millet (Echinochloa esculenta) possess efficient antioxidant activity, which could protect cells from oxidative stress-mediated cytotoxicity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.144-151
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• 1991

Quality stability and utilization of sardine protein concentrates were investigated. pH, water activity and amino-nitrogen contents of autoclaved and boiled products were little changed during the storage of 60 days. Available lysine contents of the both products at the initial stage of storage were 5.58g/16g-N and 5.69g/16g-N, respectively. But the available lysine contents and digestibility of the both products decreased slightly with increasing of storage time. Lipophilic and hydrophilic brown pigment formation of the both products increased during storage of 60 days, but peroxide value(POV) and thiobarbituric acid(TBA) value decreased. Total amino acid contents of the both products were in the range of $88.99{\~}89.90g/16g-N$, and the predominant ones were glutamic acid, aspartic acid, leucine and lysine. From the sensory scores of model snack, it is concluded that the sardine protein concentrate can be used as a source material for snack.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1654-1660
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• 1999

The free phenolic acid fraction of the chloroform extract from 75% ethanol extract of Rhus verniciflua STOKES (RCF) showed stronger antioxidative activity than BHT, BHA and ${\delta}-tocopherol$ at the same concentration. RCF components were isolated and identified by silica gel column chromatography, thin layer chromatography, mass spectrometer and $^1H-NMR\;and\;^{13}C-NMR$. The antioxidative activity was confirmed by electron donating activity, Rancimat method and thiobarbituric acid test in liposome system. RCF-11 could be further separated into three fractions. The antioxidative active compounds were purified and identified as gallic acid, butin and butein. The RCF-13 was purified and identified as sulfuretin.

• Journal of Life Science
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• v.25 no.9
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• pp.1014-1020
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• 2015

This study suggests that fermented rice bran extract contains natural antioxidants. The contents of bioactive materials (e.g., polyphenolic compounds and flavonoids), antioxidative properties (DPPH (α,α'- diphenyl-β-picrylhydrazyl) free radical scavenging activity, Fe reducing, Cu reducing power, peroxidation of linoleic acid and rat hepatocyte microsome) were tested by in vitro experimental models using fermented rice bran (FRB) extract. The concentrations of phenolic compound and flavonoid were 19.92 mg/g and 11.56 mg/g, respectively. In oxidation in vitro models using DPPH free radical scavenging activity, (free radical scavenging activity 69.8%) Fe reducing power and Cu reducing power (effect of dose-dependent manner), Fe²⁺/ascorbate induced linolenic acid peroxidation by ferric thiocyanate and thiobarbituric acid (TBA) methods (inhibition activity 81%), and autooxidation of rat hepatic microsomes membrane (lipid peroxidation inhibition activity 38%), antioxidative activities were stronger in FRB extract than FRS (Fermented Rice and Soybean, positive control) extract and, these effects were dose-dependent manner. From these results, FRB extract was shown to have the most potent antioxidative properties and contain the highest amounts of antioxidative compounds such as phenolic compounds and flavonoids. Overall, these results may provide the basic data to understand the antioxidative properties of fermented rice bran for development of functional foods.