• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1642-1647
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• 2011

The free radical scavenging activities of extracts from Ligustrum ovalifolium H. leaves (LOH) as well as various antioxidant activities such as ferric reducing antioxidant power (FRAP), 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, reducing power and lipid peroxidation inhibition were evaluated by electron spin resonance (ESR). The total polyphenol and flavonoid contents of the water and ethanolic extracts from LOH were $105.5{\pm}1.31$ and $102.1{\pm}1.82$ mg gallic acid equivalent/g extract, respectively, and $84{\pm}1.72$ and $82.8{\pm}1.65$ mg catechin equivalent/g extract. In addition, $IC_{50}$ values for the 1,1-diphenyl-2-picryldrazyl (DPPH), alkyl, and hydroxyl radical scavenging activities of the water and ethanolic extracts were $0.021{\pm}0.002$ and $0.010{\pm}0.003$ mg/mL, $0.011{\pm}0.003$ and $0.012{\pm}0.002$ mg/mL, and $0.395{\pm}0.002$ and $0.443{\pm}0.002$ mg/mL, respectively. The ABTS radical scavenging activities of the water and ethanolic extracts from LOH and BHT were $0.073{\pm}0.12$, $0.130{\pm}0.06$ and $1.461{\pm}0.02$ mM Trolox equivalent/mg extract, respectively. The FRAP values of the extracts from LOH were higher than those of BHT, which was used as a positive control. The LOH extracts showed strong inhibitory effects on lipid peroxidation as measured by ferric thiocyanate (FTC) and thiobarbituric acid (TBA) assay compared to that of ${\alpha}$-tocopherol. Using MTT assay on human liver cells (Chang), extracts from LOH showed no toxicity at a concentration of 0.5 mg/mL. These results indicate that the LOH extracts possessed antioxidant activity.

• Food Science and Preservation
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• v.11 no.3
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• pp.358-363
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• 2004

This study was performed to evaluate the antioxidant effect of Prunus salicina Lindl. cv. Soldam at different growth stages (sample 1-8). Previous studies shows that this fruits possess hematopoiesis effect, osteoporosis prevention, and antimutagenic effects. Prunus salicina Lindl. cv. soldam was picked in every 5 days from the 40th day before harvesting date for marketing in Gimcheon, Gyeongbuk. The fruits at different growth stages (sample 1-8) were extracted with 60$\%$ acetone and chlorophyll in the extracts was removed. In proximate compositions, the contents of moisture of sample 1, 5, 8 were 88.52, 87.01, 83.56$\%$ ; crude ash were 7.12, 3.35, 3.57$\%$ ; crude protein were 7.52, 5.55, 3.85$\%$ ; crude fat contents were 3.20, 0.99, 5.15$\%$, respectively. The contents of total polyphenols and condensed tannin in the acetone extracts from sample 1, 5, 8 were 10.67, 4.05, 2.57$\%$, and 8.36, 3.11, 1.88$\%$, respectively. The antioxidantive effect of acetone extracts from immature fruits showed strong scavenging effect on DPPH free radicals. The RC$_{50}$ values of the extracts from sample 1, 2 were 2.23, 9.70 $\mu$g/mL, respectively while those of butylated hydroxyanisole (BRA) was 5.25 $\mu$g/mL. The extracts from immature fruits showed over 85$\%$ inhibition on peroxidation of linoleic acid at 100 $\mu$g/mL as determined by both the ferric thiocyanate (FTC) and the thiobarbituric acid (TBA) method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1525-1531
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• 2011

Antioxidant activity and protective effects of extracts from Helianthus tuberosus L. leaves (HTL) on t-BHP-induced oxidative stress in human liver Chang cells were investigated. The total polyphenol and flavonoid content of the water and ethanolic extracts from HTL were 89.6${\pm}$1.96, 94${\pm}$2.03 mg gallic acid equivalent/g extract, and 65.1${\pm}$2.84, 54.6${\pm}$1.87 mg catechin equivalent/g extract, respectively. In addition, $IC_{50}$ values for 1,1-diphenyl-2-picrydrazyl (DPPH), alkyl, and hydroxyl radical scavenging activity of the water extracts were 0.010${\pm}$0.003 mg/mL, 0.014${\pm}$0.002 mg/mL, and 0.989${\pm}$0.003 mg/mL, respectively. Antioxidant activities of the extracts were also determined by ferric reducing antioxidant power (FRAP), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and reducing power. The HTL extracts showed a strongly inhibitory effect on lipid peroxidation by measuring ferric thiocyanate (FTC) and thiobarbituric acid (TBA) values. In an MTT assay on the Chang cells, the extracts showed a protective effect by increasing cell viability and decreasing ROS on t-BHP-induced oxidative stress in Chang cells. These results indicate that the HTL extracts possess an antioxidant activity.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.69-75
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• 2009

The effects of different packaging methods such as aerobic, vacuum, and wrap packaging, on quality characteristics of fresh chicken breast meat during cold storage were investigated. The results show that crude fat content in aerobic packaging method was significantly (P<0.05) higher compared to the others, whereas moisture, protein and ash contents were not significantly different. pH in wrap packaging was increased with storage time and reached the highest values at 10 days. Both lightness and redness of the meat were increased with storage time, but lightness was significantly (P<0.05) higher in wrap packaging than in the others. Thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values were increased in all treatments at 10 days. VBN at 5 days were over 20 mg%, and TBA values at 10 days were between 0.82~1.05 mg malondialdehyde/kg meat. TBA showed significantly (P<0.05) lower in vacuum packaging compared to the other methods. Therefore, our results suggested that vacuum packaging decreases lipid oxidation of chicken breast meat, thereby enhancing the shelf life, compared to aerobic and wrap packaging methods.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.290-298
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• 2007

The effect of packaging methods on the quality of stick type restructured jerky was investigated in terms of pH, water activity $(A_w)$, TBA (thiobarbituric acid) value, total bacterial counts, and sensory evaluation during storage at room temperature $(25^{\circ}C)$ for 90 days. The jerky was subjected to plastic or vacuum packaging at $(25^{\circ}C)$. The pH decreased slightly as storage time increased (p<0.05), but there were no significant differences between the packaging methods. The water activity of jerky in plastic packaging decreased as storage time increased (p<0.05), however jerky in vacuum packaging showed no significant change. Vacuum packaging resulted in a higher water activity value than plastic packaging. The TBA and hardness values decreased as storage time increased (p<0.05), and there were significant differences between packaging methods during the storage period (p<0.05). The total bacterial counts in vacuum packaged jerky were lower than jerky in plastic packaging. The sensory evaluation of each treatment decreased slightly as storage time increased (p<0.05), however there was no significant difference between packaging methods. Based on our findings, we conclude that vacuum packaging provides more effective storage than common packaging of jerky.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.128-134
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• 2006

Antioxidant activities of methanol extracts from sarcocarp and seed of Zizyphus jujuba var. inermis Rehder were investigated in vitro. Contents of total polyphenols in methanol extracts from sarcocarp and seed were 98.83, $138.99\;{\mu}g/mg$, respectively. Radical-scavenging activities of methanol extracts were examined using ${\alpha},{\alpha}-diphenyl-{\beta}-picrylhydrazyl$ and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radicals, and hydrogen peroxide assay. Inhibition effects of methanol extracts on peroxidation of linoleic acid were examined by ferric thiocyanate and thiobarbituric acid methods. Both sarcocarp and seed of Zizyphus jujuba var. inermis Rehder showed relatively high antioxidant activities in various systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1753-1759
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• 2009

The present study was conducted to investigate the effects of components obtained from Zanthoxylum schinifolium and Zanthoxylum piperitum on rancidity and quality of Kwamegi (semi-dried Pacific saury, Coloabis saira). Ethanol extract (ZS) of Zanthoxylum schinifolium leaves or the essential oil (ZP) obtained from pericarp of Zanthoxylum piperitum in 1 or 20% ethanol solution was sprayed to the Pacific saury before Kwamegi preparation at its final concentrations of 0.125~2 ppm in the Kwamegi. The prepared Kwamegi was vacuum packed with multi-layered film (polyethylene/polyamide/EVOH/polyethylene, thickness 80 μm) and kept at -20${^{\circ}C}$ until use. After opening the package Kwamegi was stored at 4${^{\circ}C}$ for 1, 3 and 7 days during which rancidity tests and sensory evaluation were carried out. Acid, peroxide, and thiobarbituric acid (TBA) values increased with storage time but reduced significantly by the addition of ZS at the concentrations of ≥G0.125 ppm and ZP≥F0.25 ppm. The effects of ZS and ZP were dose-dependent and more pronounced as storage time prolonged. The ZS and ZP also reduced dimethyamine and trimethyamine (TMA) contents which were increased with time, while they prevented the decrease of trimethyamine oxide. The ZS at the concentration of ≥G0.25 ppm and the ZP at >0.5 ppm were needed to maintain TMA less than 4.5 mg/100 g for 3 day storage at 4${^{\circ}C}$. Sensory evaluation of the Kwamegi exhibited a slightly higher preference with the ZS and ZP treated ones at the level of 0.25~0.5 ppm. It is concluded that very low amounts of ZS and ZP are effective in suppression of rancidity of Kwamegi and could be utilized for its quality management.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.443-451
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• 2007

In order to better understand the quality of Korean cactus, Opuntia humifusa, as the functional foodstuffs, it's seeds, stems and fruits were analyzed. In addition, we performed quality evaluation on cookies manufactured with cactus powder added. The results showed the soluble nitrogen-free component levels in the cactus to be very high. The highest component levels were crude fiber(48.75%) and crude fat(7.38%) in the seeds, crude ash(15.39%) in the stems, and moisture(11.26%) and crude protein(8.79%) in the fruits. The antioxidant activities of the cactus were evaluated based on peroxide values(POV), thiobarbituric acid reactive substances(TBARS value), and electron donating ability(EDA) using the DPPH method. The POVs for soybean oil containing a 0.05% concentrated water extract from each part of the cactus revealed a remarkable antioxidant effects on peroxidation as storage time increased. The TBA values were 63.65% in BHT, 60.67% in the stems, 57.31% in the fruits and 49.16% in the seeds. The EDAs were 30.26% in the stems, 25.89% in the fruits, and 25.65% in the seeds. The total polyphenol contents of the water soluble materials from the cactus were 3.14 g/100 g in the fruits, 2.93 g in the stems and 2.11 g in the seeds. For the cookies, as the amounts of fruit and stem powder increased, the spreadness was significantly lowered, but moisture content was increased compared to the control. The color degree of the cookies changed from dim to intense as more fruit powder was added, resulting from a decrease in the L- and b-values and a significantly increased a-value. With the addition of stem powder, the L- and a-values revealed no significant differences, while the b-value was lowered compared to the control as more stem powder added. For texture changes of the fruit cookies, there were significant differences in hardness, gumminess, cohesiveness, springiness and brittleness. The stem cookies, however, showed only differences in hardness, gumminess, and brittleness, and not in cohesiveness and springiness. Finally, an overall sensory preference was found with the 1% fruit powder and 3% stem powder additions.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.195-199
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• 1987

Changes in quality characteristics of boiled-dried anchovy during storage under different packaging conditions for 6 months were studied. For the packaging trials, kraft paper (KP), kraft paper laminated with 0.03 mm polyethylene film (KP/PE) and 0.1 mm polyethylene film with nitrogen gas substitution ($N_2$ gas) were employed. In case of KP, the reaction of thiobarbituric acid, browning rate of lipid oxidation and Hunter color values of L, a and b were remarkably higher than those packaged in KP/PE or $N_2$ gas. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for 6 months at $5^{\circ}C$in all packaging cases and, at room temperature, 3 months in KP and 4 months in KP/PE or $N_2$ gas. From the standpoint of quality stability by packaging methods, it was concluded as good in sequence as $N_2$, gas, KP/PE and KP. The results suggest that the quality of boiled-dried anchovy be well preserved by packaging with inert gas ($N_2$ gas) or impermeable material to vapors and oxygens.

• Journal of Life Science
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• v.17 no.9 s.89
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• pp.1237-1243
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• 2007

This study was investigated on the antioxidant capacity of 80% ethanol extract of lotus root in vitro. The ex-traction yields of 80 % ethanol extract was 9.14%. Lotus root ethanol extract was fractionated by the following: n-hexane, chloroform, ethylacetate and n-butanol. n-Butanol fraction showed the highest ex-traction yield of all fractions. Antioxidative activities of different fractions were examined by l.l-diphenyl-2-picrylhydrazyl(DPPH) radical generation, the Rancimat test, the nitrite scavenging ac-tivity and the thiobarbituric acid(TBA) method, and compared with the properties of the commercial antioxidant butylated hydroxytoluene(BHT). The antioxidative capacity of the ethylacetate fraction was the highest among fractions and its fraction showed higher contents of total polyphenol. Furthermore, the antioxidative capacity of the ethylacetate fraction was similar to that of BHT. In conclusion, these results suggest that lotus root may be a good candidate as a natural antioxidant source.