• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.215-219
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• 1988

This experiment was carried out to investigate the shelf life of fresh pork by spraying 2%(v/vf) acetic acid solution. Both treated with acetic acid and untreated pork were stored at $4^{\circ}C$. The spray of acetic acid solution was effective on growth inhibiton of aerobic and coliform bacteria. The pH, volatile basic nitrogen contents, and thiobarbituric acid value of fresh pork treated with acetic acid were lower than untreated pork during storage. Meat color was more darkened immediately after acetic acid treatment, but untreated pork was more darkened after 2 days storage.

• Archives of Pharmacal Research
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• v.22 no.2
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• pp.213-218
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• 1999

The antioxidant activity of Eriobotrya japonica was determined by measuring the radical scavenging effect on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical and lipid peroxidation produced when mouse liver homogenate was exposed to the air at $37^{\circ}C$, using 2-thiobarbituric acid (TBA). The methanol extract and its factions of Eriobotrya japonica leaves showed strong antioxidant activity. The antioxidant activity of EtOAc and n-BuOH soluble fractions were stronger than the others, and were further purified by repeated silica gel, MCl gel CHP-20P, and Sephadex LH-20 column chromatography. Antioxidant chlorogenic acid, quercetin-3-sambubioside from n-BuOH fraction and methyl chlorogenate, kaempferol- and quercetin-3-rhamnosides, together with the inactive ursolic acid and$ 2{\alpha}$-hydroxyursolic acid from EtOAc fraction were isolated. Antioxidant flavonoids and chlorogenic acid also showed prominent inhibitory activity against free radical generation in dichlorofluorescein (DCF) method.

• Journal of Ginseng Research
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• v.37 no.3
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• pp.355-360
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• 2013

Ginseng cultivated and grown naturally under mountainous forest is formally called "Lin-Xia-Shan-Shen" (LXSS) and grown in manual condition is called garden ginseng (GG) according to Chinese pharmacopoeia (2010 edition). Usually the growing condition of LXSS is similar to wild ginseng and mostly used in Chinese folks in ancient times. The antioxidant properties of LXSS with different growing years were evaluated by their inhibitions of thiobarbituric acid-reactive substance (TBA-RS) formation in liver homogenate and 2, 2-diphenyl-1-picrylhydrazyl (DPPH)-radical scavenging activity comparing with those of GG. The inhibitions of different polar extracts (n-butanol and water) of LXSS and GG on TBA-RS formation were also evaluated. The results showed that the antioxidant effects of LXSS were higher than those of GG and the TBA-RS formation inhibition of LXSS with longer growing years were stronger than those with shorter growing years, while the DPPH-radical scavenging activity of LXSS did not show significant difference with the change of the growing year. The results indicated that the inhibitory effect of TBA-RS formation and the DPPH-radical scavenging of LXSS were correlated with the contents of ginsenosides. In adddition, the starch contents of LXSS and GG were determined by micro-amount method with spectrophotometer. It showed that the starch content in GG was higher than that of LXSS whose starch decreased gradually with the growing year.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.4
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• pp.261-266
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• 2000

This study was to investigate antioxidative activity of rice grain using 1, 1-Diphenyl-2-picrylhydrazyl(DPPH) and thiobarbituric acid (TBA) method and germination ability for screening rice varieties with high antioxidative activities on korean native and foreign rice varieties harvested in 1998 and 1999. The average antioxidative activity of foreign rice varieties (DPPH 63.5% and TBA 55.2%) was significantly higher than that of native rice varieties (DPPH 47.2% and TBA 45.6%) on varieties harvested in 1999. The promptness index (PI) of native rice varieties was higher in stored rices for three months (mean PI=160.7) than that of stored rices for a year (mean PI=141.6). On the other hand, the PI of foreign rice varieties was higher in stored rices stored for a year (mean PI=176.7) than that of stored rices for three months (mean PI=157.5). Varieties with high redness of hulled rice (a-value) showed significant lipid peroxidation inhibitory activity to DPPH in a stored rices for a year (r=${0.5744}^**$) and stored rices for three months (r=${0.5630}^**$) . These results indicate that the pigments of hulled rice varieties may play important antioxidative roles and colored rice varieties with higher antioxidative potentials can be developed and also may provide information with rice breeder to breed rice variety with a high antioxidative activity for a rapid screening of a small amounts of a large number of samples using color value.

• Korean Journal of Medicinal Crop Science
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• v.6 no.4
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• pp.311-322
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• 1998

Sixty medicinal and food plants native to Korea were mainly selected with old traditional habit and antioxidant activity was investigated. The 80% EtOH extracts of sixty medicinal and food plants were screened for antioxidant activity. Antioxidant activity was measured by the TBA (Thiobarbituric acid), DPPH (1, 1-Diphenyl-2-picrylhydrazyl), SOD (superoxide dismutase) which was evaluated by the nitro blue tetrazolium(NBT) reduction method. Among sixty plants, black Glycine max(87. 3%) and Solanum nigrum (80.6%) exhibited the highest antioxidant activity by TBA and DPPH methods, respectively. Also, 10 species extracts including black Glycine max showed the high activity value in these two methods. The SOD characteristics on black Glycine max seed extracts which showed the highest SOD activity (53.5%) exhibited four major SODs; two Cu/ZnSODs and two FeSODs. However, Adenophaora vertidllata which showed lowest SOD value (10.4%) had only Cu/Zn SOD. No varietal differences in the high SOD value were detected in the Cu/Zn SOD isozyme patterns.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.471-490
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• 2023

In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three groups were tested at 0, 7, 14, and 21 and 28 days to determine the effects of LS on the antioxidant activity of treated eggs. In addition, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-Nose) were used to analyze the volatile flavor components of fresh duck eggs, LS, control, and salted duck eggs enriched with 2.5% (v/v) LS after 28 days of salting. The TBA value considerably increased with an increase in salting period, and the treated egg's TBA value significantly associated with LS concentration. The TBA value decreased as the LS concentration increased. The amount of LS present was highly associated with their capacity to scavenge DPPH radicals. The reducing power of the samples was substantially correlated with the LS concentration, and the reducing power increased with increasing LS concentration. The GC-MS data revealed that phenols and ketones were the predominant chemicals present in the LS, and they were also found in the eggs added to the LS even though they were absent in the fresh eggs and control. The flavor of the control group and treated eggs with LS differed significantly, according to the principal component analysis and radar map of the E-nose. The texture study results revealed that the LS significantly impacted the hardness, cohesiveness, and chewiness of eggs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.927-932
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• 1998

The antioxidant activity of Symphyocladia latiuscula was determined by measuring lipid peroxide produced when a mouse liver homogenate was exposed to the air at $37^{\circ}C$, using 2-thiobarbituric acid (TBA) and radical scavenging effect on 1,1 - diphenyl - 2 - picrylhydrazyl (DPPH) radical, and free radical generation inhibition by $ACF_2$(Hepatocyte). The methanol extract of S. latiuscula showed high antioxidant activity. And the methanol extract was fractionated with several solvents. With regard their fractions, the antioxidant activity were in the order of dichloromethane > hexane > butanol > ethyl acetate > water fraction. The dichloromethane fraction showed the strongest radical scavenging activity ($50\%$ inhibitory concentration[$IC_{50}$]=3,14 $\mu$g/ml), and strong inhibitory effect on the lipid peroxidation of the mouse liver homogenate, which was compared with lascorbic acid, inhibition effect was stronger than Lascorbic acid. The methanol extract of S. latiuscula and its dichlromethane soluble fraction also inhibited over $50\%$ at concentration of 0.2 mg/ml and 0.1 mg/ml on free radical generation of hepatocyte ($AC_2F$). While the water fraction was inactive in all the assay for antioxidant activity.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.453-458
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• 2013

This study was conducted to investigate the quality change of pork rectum by addition of maesil. pH of the pork rectum was decreased by the addition of maesil in a dose dependent manner. The changes in the L and a color values of both raw pork rectum and cooked pork rectum by storage were negligable. The b color value of raw pork rectum was certainly increased in the early stage of storage. The b value of cooked pork rectum, which was slightly dropped by addition of maesil, was decreased as storage progressed. In both raw and cooked pork rectum, thiobarbituric acid value (TBA) was significantly decreased in a dose dependent manner up to 5% addition of maesil. The volatile basic nitrogen (VBN) content in the ground pork rectum was conspicuously decreased by the addition of maesil. Consequently, the storage time of both raw and cooked pork rectum was extended more than 4 days by the 5% addition of maesil.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.187-191
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• 2000

This study was performed to examine the effects of salt addition level on the changes in physicochemical properties of the salted and fermented shrimp during fermentation. Amino nitrogen content increased with the fermentation time, and was higher at low salt addition level. Volatile basic nitrogen content in the fermented shrimp with 3 and 8% salt increased rapidly at initial fermentation period, but decreased at 6 week fermentation and remained constant afterward, while that with 18 and 30% salt maintained its initial level through 22 week fermentation. Thiobarbituric acid(TBA) value decreased rapidly in the early stage of the fermentation, but slightly increased after 4-6 week fermentation. The TBA value was higher at lower salt level after 6 week fermentation. Peroxide value of the fermented shrimp with salt content higher than 8% increased rapidly at 2-4 week fermentation and decreased sharply at 6 week, while that with 3% salt showed the maximum value at 10 week fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.603-608
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• 1998

Lipid oxidation in ascidian was studied when fresh, deshelled and sliced meats were fermented for 50 days at 5$\pm$2$^{\circ}C$ with 8%(w/w) salt and 0.1% papain. Antioxidative effects of butylated hydroxytoluene(BHT) and carotenoid extracts from ascidian tunic on lipid oxidation and oxidationrelated discoloration of ascidian meat during fermentation were investigated. Changes in peroxide value, carbonyl value, thiobarbituric acid value, fatty acids composition, the loss of total carotenoid and sensory evaluation were determined to assess the rancidity. Peroxide and carbonyl values in BHT and carotenoid extract treatments increased less than those of the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control but it increased slowly until 40 days in cases of 0.02% BHT or 0.02% BHT with 0.05% carotenoid added. Fatty acids of fresh ascidian composed of polyenoic acid, saturated acid and monoenoic acid of 51.5%, 28.1% and 20.7%, respectively. Saturated fatty acids(C16:0, C14:0, C18:0) and monoenoic acids(C18:1, C16:1) increased while polyenoic acids(C20:5, C22:6) decreased during fermentation. Carotenoid was markedly degraded and discolored in the control during fermentation. But 0.02% BHT and 0.05% carotenoid treatments had bright color like fresh meat during 40 days. The results of sensory evaluation during the fermentation also convinced the retard of discoloration by the addition of BHT and carotenoid.