• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.276-281
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• 2008

Extracts from Rododendron mucronulatum Turcz. flowers were tested for antioxidant and their inhibitory activities of ${\alpha}$-amylase, ${\alpha}$-glucosidase and angiotensin converting enzyme (ACE). Total contents of phenolics were found as $30.6{\pm}0.14mg/g$ (60% EtOH extract) and $23.2{\pm}0.21mg/g$ (water extract). Electron donation ability (EDA), ABTS [2,2azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] radical decolorization, Antioxidant protection factor (PF) and thiobarbituric acid reactive substance (TBARs) were measured for the antioxidative activity of the extracts from Rododendron mucronulatum Turcz. flowers. The water extract were determined as 97.5% at ethanol extract showed 83.2% and 60% EtOH extract were 89.7% in EDA. The water extract showed higher antioxidant activity than 60% EtOH extract when evaluated by ABTS radical decolorization and antioxidant PF. The TBARS of water extracts and 60% EtOH extracts were shown as $0.29{\times}10^2{\mu}M\;and\;0.28{\times}10^2{\mu}M$, respectively, and were lower than control. ACE inhibitory activity in water extract (67.6% inhibition) was higher than that of 60% EtOH extract (46.7% inhibition) at $200{\mu}g/mL$. Water extracts had higher inhibitory activities on ${\alpha}$-amylase and ${\alpha}$-glucosidase than 60% EtOH extracts. The result suggests that the water extract from Rododendron mucronulatum Turcz. flowers will be useful as natural antioxidants and functional foods.

• Food Science and Preservation
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• v.30 no.2
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• pp.347-357
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• 2023

The succulent plant Aeonium sedifolium leaves contain several compounds that are of interest for their cosmetic uses on the skin. This study measured the inhibitory effects of enzyme production and antioxidant, astringent effects and skin wrinkles using Aeonium sedifolium leaves (ASL). The total phenolics compounds (TPC) content of ASL under optimal extraction conditions was 34.49 mg/g for hot water extract (ASLW) and 61.64 mg/g for 50% ethanol extract (ASLE). The ASLW and ASLE extracts were freeze-dried, powdered, and used as solids. TPC content, 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging activity, and 2,2'-azinobis (3-ethylben-zothiazoline 6-sulfonate) (ABTS) radical inhibition of the ASL phenolics were tested. The DPPH radical scavenging activities of ASLW and ASLE were tested at a TPC of 100 ㎍/mL. ABTS radical inhibition showed antioxidant activity of 100.00% in ASLW and ASLE, and the antioxidant protection factor of ASLW and ASLE was 1.07 and 1.22, respectively. The thiobarbituric acid-reactive substance (TBARS) inhibitory activity of ASLW and ASLE was 77.00%. The elastase inhibitory activity of ASLE was 69.03%, and collagenase inhibition activity for ASLW and ASLE was 29.82% and 54.76%, respectively. The astringent effect of ASLE was 89.82% at a TPC of 200 ㎍/mL. Thus, we concluded that ASL has the potential as a functional cosmetic ingredient with anti-aging effects on the skin.

• Korean Journal of Poultry Science
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• v.40 no.1
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• pp.1-9
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• 2013

This study was investigated the effects of dietary supplementation of Yacon by-product powder on performance, pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, and sensory evaluation of chicken thigh meat. Broiler chicks were fed diets for five weeks containing 0% Yacon by-products powder (Control), 0.5% Yacon by-products powder (T1), 1.0% Yacon by-products powder (T2), and 2.0% Yacon by-products powder (T3). There was no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of Yacon by-product powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol and glucose of control was lower than treatment. The pH and TBARS were significantly decreased by the supplementation of Yacon by-product powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Yacon by-product powder compared to those of the control group (P<0.05), and especially, T3 was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC (water holding capacity) and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In conclusion, a supplementation of Yacon by-product powder was effective in decreasing pH and TBARS (thiobarbituric acid reactive substance), and increasing total phenol contents and DPPH radical scavenging activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.230-238
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• 2016

This study examined the effects of freezing and thawing conditions on quality of Hanwoo bottom round. The beef samples were frozen by air blast freezing at $-20^{\circ}C$ or ethanol immersion freezing at $-70^{\circ}C$ and then stored at $-20^{\circ}C$ for 10 days. After 10 days of storage, the frozen samples were thawed with air blast thawing at $4^{\circ}C$ or water immersion thawing at $4^{\circ}C$ and subjected to subsequent analyses of drip loss, water holding capacity, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), total aerobic bacteria, and microstructure. Drip loss significantly increased in samples treated with air blast freezing compared to ethanol immersion freezing, whereas freezing and thawing processes had no significant impact on water holding capacity of the samples. Thawing conditions had a much stronger influence on the TBARS and VBN of the samples than freezing conditions. There was no significant difference in the population of total aerobic bacteria among the four samples subjected to one freeze-thaw cycle. In addition, to analyze the effects of freeze-thaw cycle on the quality of beef, three freeze-thaw cycles were performed during storage. Multiple freeze-thaw cycles increased drip loss, TBARS, and VBN and decreased water holding capacity, accelerating microstructural damage. These data indicate that Hanwoo bottom round can be rapidly frozen and thawed by using ethanol immersion freezing and water immersion thawing methods with minimal impact on meat quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.750-756
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• 2010

This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at $4^{\circ}C$. Lightness and redness of wet noodle were decreased with increasing amounts of MCE added in noodle while yellowness was increased. The viable cell and molds count of wet noodle with MCE was reduced about 1~2 log cycle as compared with control during storage time. Also the TBARS (thiobarbituric acid reactive substance) value of wet noodle with MCE was lower than that of control. Hence the wet noodle with MCE has shown remarkable antioxidation effect. In sensory evaluation, the wet noodle containing the ratio of 2.5:0.02 of M. alba : C. aromatica was preferred than the control. From these results, the addition of 2.5% of M. alba and 0.02% of C. aromatica extracts in wet noodle had a good effect on improvement of preservation and development of quality.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.560-563
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• 2020

Cold plasma has been applied to improve quality of food product; however, studies on its effects on microbial and physicochemical qualities of rice noodles are rarely conducted. In this study, changes in the quality characteristics of rice noodles treated by cold plasma were determined. Cold plasma was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air), and dielectric barrier discharge plasma treatments were applied to rice noodle samples for 0, 10, or 20 min. Rice noodles inoculated with either Bacillus cereus or Escherichia coli O157:H7 were subjected to plasma treatment for 20 min, and the approximate bacterial count reduction were 4.10 and 2.75 log CFU/g, respectively. The Hunter color values of the sample were increased after cold plasma treatment. Peroxide values and thiobarbituric acid reactive substance (TBARS) were increased with an increase in cold plasma treatment time. Futhermore, lipid oxidation was enhanced. Although further studies are warranted to evaluate changes in chemical qualities, such as lipid oxidation of rice noodles, induced by cold plasma, the results suggest that cold plasma can improve the microbial and physical qualities of rice noodles.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.222-227
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• 2007

The effects of chlorine dioxide ($ClO_2$) treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4{\pm}1^{\circ}C$. The $ClO_2$ treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of $ClO_2$. The total aerobic bacterial counts for the pork belly treated at 100 ppm of $ClO_2$ increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a $ClO_2$ treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the $ClO_2-treated$ pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the $ClO_2-treated$ samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that $ClO_2$ treatment could be useful in improving microbial safety and quality of both pork and beef.

• Clinical and Experimental Pediatrics
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• v.46 no.9
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• pp.865-870
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• 2003

Purpose : We measured the umbilical cord arterial concentrations of isoprostane($8-iso-PGF_{2{\alpha}}$) and intended to decide whether the umbilical cord arterial concentrations of isoprostane could be used as a useful parameter for lipid peroxidation in newborn infants. Methods : The isoprostane and malondialdehyde(MDA) concentrations of the umbilical cord were measured by enzyme immunoassay and TBARS(thiobarbituric acid reactive substance) assay in 33 preterm and 28 term infants, respectively. The concentrations of isoprostane and MDA were compared between preterm infants and term infants, and were analysed for association with perinatal risk factors and neonatal complications. Results : Umbilical cord arterial concentrations of isoprostane were $704.7{\pm}635.6pg/mL$ and $421.9{\pm}306.5pg/mL$ in preterm and term infants, respectively. Umbilical cord arterial concentrations of MDA were $44.0{\pm}22.9{\mu}M/L$ and $26.2{\pm}10.7{\mu}M/L$ in preterm and term infants, respectively. Umbilical cord arterial concentrations of isoprostane and MDA in preterm infants were significantly higher than those in term infants(P<0.05). The umbilical cord arterial concentrations of isoprostane were significantly associated with perinatal risk factors such as fetal distress, oligohydramnios, and breech delivery in preterm infants and pregnancy-induced hypertension in term infants(P<0.05). Conclusion : Umbilical cord arterial concentrations of isoprostane in preterm infants were higher than those in term infants, and those are significantly associated with some perinatal risk factors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1441-1447
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• 2012

This study was conducted to examine the effects of gamma irradiation on the shelf-life and sensory scores of squid Sundae under accelerated storage conditions. Squid Sundae was stored at $37^{\circ}C$ for 35 days following gamma irradiation at doses of 0, 10, and 20 kGy. For total viable cell counts, control and gamma-irradiated (GI) (10 kGy) squid Sundae were already spoiled in 4 days, whereas GI (20 kGy) squid Sundae showed complete suppression of bacterial growth during storage. There were no significant changes in pH values compared to the control. The VBN and TBARS (thiobarbituric acid reactive substance) values of GI (20 kGy) squid Sundae were significantly lower than those of the control. In addition, the induction period of GI (20 kGy) squid Sundae as measured by a Rancimat showed a higher level compared to that of the control. In the sensory evaluation, there were no significant changes between the control and GI samples. These results suggest that a dose of 20 kGy is the optimum and effective dose for preservation of squid Sundae.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.796-805
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• 2013

This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and $10^{\circ}C$. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both $10^{\circ}C$ than $0^{\circ}C$. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p<0.01) at higher storage temperature. The correlation coefficient between factors such as VBN, cooking loss, and TVC and palatability were decreased with increased storage temperature. As a statistical analysis result, a multiple regression equation of $Y_1=10.768-0.706X_1$ (Drip loss) with $R^2=0.87$ was obtained for freshness evaluation of Hanwoo beef. Also, multiple regression with drip loss ($X_1$) and TVC ($X_5$) increased the coefficient of determination for sensorial palatability ($Y_2$) to $R^2=0.95$ with a regression equation of $Y_2=9.702-0.438X_1(Drip\;loss)-0.232X_5(TVC)$.