• Nutritional Sciences
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• v.6 no.1
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• pp.20-24
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• 2003

The effect of a-tocopherol on the formation and accumulation of phospholipid hydroperoxides, especially of phosphatidylcholine hydroperoxides, in the tissues of 2, 2 -azobis Hydrochloride (AAPH) - dosed rats was investigated. In a-tocopherol supplemented rats, the activities of glutathione peroxidase, catalase and superoxide dismutase were significantly inhibited, compared with the AAPH group. AAPH treatment led to oxidation of phospholipids in the liver, lungs, brain, plasma and red blood cells (RBC), resulting in a notable increase in phosphatidylcholine hydroperoxide (PCOOH). All tissues of the rats given an $\alpha$-tocopherol supplement showed an attenuation of the stimulating effect of AAPH, leading to low levels of formation of PCOOH. Also, the rats injected with AAPH and a-tocopherol showed relatively normal-appearing hepatocytes, except for a little loss of the granules. With regards to the morphological appearance of the liver, it was observed that oral intakes of a -tocopherol resulted in an antioxidant defense against attacks of peroxyl radicals. Thus, we suggest that a-tocopherol is potentially helpful in protecting membrane phospholipids against oxidative damage in vivo.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.725-731
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• 2012

This study investigated the shelf life of emulsion-type sausages containing garlic powder and/or ${\alpha}$-tocopherol during storage at $4^{\circ}C$ for 0, 10, 20, and 30 d. Six groups of emulsion-type sausages were included: control (no additives), GP1 (1% garlic powder), GP3 (3% garlic powder), AT100 (100 IU of ${\alpha}$-tocopherol/kg of sausage), AT200 (200 IU of ${\alpha}$-tocopherol/kg of sausage), and GP1+AT100 (1% garlic powder+100 IU of ${\alpha}$-tocopherol/kg of sausage). During storage, the pH, thiobarbituric acid reactive substances, and residual nitrite content were reduced by the addition of garlic powder and/or ${\alpha}$-tocopherol relative to the control (p<0.05). In addition, emulsion-type sausages supplemented with garlic powder and/or ${\alpha}$-tocopherol improved color stability (p<0.05). The results suggest that a higher amount of garlic powder and their different combinations could improve the shelf life of emulsion-type sausages and protect against lipid oxidation.

• Korean Journal of Animal Reproduction
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• v.25 no.2
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• pp.113-118
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• 2001

The objective of this study was to investigate the effects of $\alpha$-tocopherol and selenium on the boar semen characteristics. Semen volume and pH values were not different among treatments. However sperm concerntration, total number of sperm and sperm mortility were significantly(P＜0.05) increased comparing to the control group and sperm abnormality was significantly(P＜0.05) decreased comparing to the control group. Also, sperm mortility by storage day was significantly(P＜0.05) increased comparing to the control group. The results from this experiment indicate that dietary $\alpha$-tocopherol and selenium can affect boar semen characteristics.

• Journal of the Korean Applied Science and Technology
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• v.9 no.1
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• pp.47-54
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• 1992

The natural antioxidant such as e-tocopherol and synthetic antioxidant BHT were used to compare antioxidative effects of those antioxidants from the physico-chemical properties and fatty acid composition changes in the soybean oil due to number of frying. The composition of frying oil were consisted of a group(Fresh oil), B gorup(Fresh oil added with 0.05% ${\alpha}$-tocopherol), C group(Fresh oil added with 0.2% ${\alpha}$-tocopherol), D group(Fresh oil added with 0.1% BHT), E group(Tocopherol removed oil from oil by active alumina column chromatography The results obtained were as follws : 1. The color was determined by the Lovibond colorimeter color intensity increased number of frying oil. 2, The acid value, TBA value and Carbonyl value were increased number of frying oil. 3. Natural antioxidants less effective than BHT but effect of ${\alpha}$-tocopherol was very similar to that of BHT. 4. The order of antioxidative effect was 0.1% BHT, 0.2% ${\alpha}$-tocopherol, 0.05% ${\alpha}$-tocopherol, fresh oil, tocopherol remove oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.381-385
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• 1992

The effect of antioxidant activity of soyasaponin on the liposomal phospholipid membrane were investigated by spectrophotometry. The oxidation index and oxidation rate of ${\alpha}-tocopherol$ containing egg phosphatidylcholine (EPC) liposomes were markedly decreased in the presence of soyasaponin relative to those of purephospholipid liposmes. ${\alpha}-tocopherol$ containing liposomes delayed the oxidation of liposomes. Especially soyasaponin stimulated the antioxidant activity of ${\alpha}-tocopheroal$ in liposomes. These results indicates that soyasaponin in liposomes had some additive effect on antioxidant of ${\alpha}-tocopherol$ toward liposomes.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.48-55
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• 1998

An acute ethanol load(50mmol/kg , i.p) resulted in an increase in peroxidation and a decrease in the levels of $\alpha$-tocopherol and ascorbate in rat cerebellum. Pretreatement with allopurinol(146$\mu$mol/kg, i.p) prevented the ethnol-induced increment in lipid peroxidation and decrease in $\alpha$-tocopherol content. However, the decrease of ascorbate was of greater magnitude when allopurinol was associated with ethanol. These results suggested that allopurinol. besides its action as a radical scavenger and xanthine oxidase inhibitor, might favor the regeneration of $\alpha$-tocopherol antioxidant acitviity was studied using ${\gamma}$-radiolysis in aerated ethanolic solutions. Even though allopurinol did not react by itself with $\alpha$-hydroxyethyl-peroxyl radicals [H3C-CH(OH)OO] , it enhance the $\alpha$-hydroxyethyl-peroxyl radical scavenging properties of $\alpha$tocopherol. The regeneration of $\alpha$-tocopherol from the $\alpha$-hydroxyethyl-peroxyl radical scavenging properties of $\alpha$-tocophero. The regeneration of $\alpha$-tocopherol from the $\alpha$-tocopherol radical by ascorbate remained as efficient in the presence of allopurinol as in its absence. The effects of allopurinol on the Vitamin E oxidation-reduction mechanism could be involoved in the beneficial effectof allopurinol on the biological cellular damages linked to free radical reactions.

• Journal of Nutrition and Health
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• v.23 no.1
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• pp.44-51
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• 1990

The effects of dietary intake of sardine oil containing $\alpha-tocopherol(800mg/kg$ oil), $\delta-tocopherol(1, 000mg/kg$ oil) or rosermary extract(1, 000/kg oil) on the tocopherols and lipid peroxide levels in plasma and liver were investigated in rats. Ten % sardine oil with antioxidant was added to the basic diet containing 30 IU of vitamin E per kg diet. The sardine oil groups showed higher liver weight per body weight than that of lard group. Lipid peroxide(LPO) level in liver was significantly higher in the sardine oil groups, therfore the addition of antioxidants had no effect on the LPO values. $\alpha-Tocopherol$ contents in the plasma and liver were greatly lowered by sardine oil ingestion. The addition of $\alpha-tocopherol, $ $\beta-tocopheral$ or rosemary extract increased the tocopherols contents in plasma and liver. However, with the amount of antioxidants used in this experiment, tocopherols levels in tissue fed sardine oil were lower than those of lard group.

• Nutritional Sciences
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• v.9 no.4
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• pp.323-329
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• 2006

To more accurately estimate vitamin A and vitamin E intake of Koreans, food composition databases of the tocopherol and carotenoid contents of Korean foods are needed. In this study, the tocopherol $(\alpha-,\;\gamma-,\;and\;\delta-)$ and carotenoid ($\alpha-carotene,\;\beta-carotene,\;\beta-ctyptoxanthin$, lutein, and zeaxanthin) contents of 12 Korean cooked combination foods commonly consumed by children in Kwangju, Republic of Korea, were determined using reversed-phase HPLC. All samples were obtained from 3 different households in Kwangju during summer, 2005. All cooked foods in this study had detectable quantities of $\alpha-tocopherol,\;\gamma-tocopherol$ except for shoegogimugook, and $\delta-tocopherol$ except for myulchibokkeum Doejigogibokkeum had the highest $\alpha-tocopherol$ content (0.64 mg/l00 g edible portion), and $\gamma-tocopherol\;and\;\delta-tocopherol$ contents of gimbab were the highest among the foods (1.01 and 0.26 mg/l00 g edible portion). $\beta-carotene$ was found in all food samples. Gimbab had the highest contents of $\alpha-carotene,\;\beta-carotene$, and lutein among Korean cooked combination foods (158.3, 266.6, and $375.4{\mu}g/100g$ edible portion). Miyukgook contained only $\beta-carotene$ ($2.5{\mu}g/100g$ edible portion). Considerable sample-to-sample variability in tocopherol and carotenoid compositions were observed in several Korean cooked combination foods included in this study. Some of these carotenoids $(\alpha-carotene,\;\beta-carotene,\;and\;\beta-cryptoxanthin)$ are vitamin A precursors. The findings of this study may be valuable for use in Korean databases as well as nutrient consumption research for vitamin A and vitamin E.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.33-37
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• 1993

Oxidations products of ${\alpha}-tocopherol$, ${\gamma}-tocopherol$ and ${\gamma}-tocotrienol$ in lipophilic reaction media were studied. ${\alpha}-Tocopherylquinone$, ${\gamma}-tocopherylquinone$ and ${\gamma}-tocotrienylquinone$ were fractionated using micro column, isolated and identified by HPLC and MS.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.434-438
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• 1998

The antioxidant effects of 700 ppm ginseng extract, 100ppm caffeic acid, ferulic acid, vanillic acid, or ${\alpha}-topherol$ on the 1% linoleic acid aqueous buffer system was studied by measuring malondialdehyde (MDA) and headspace oxygen. The compounds showed antioxidant activities in the following order: $caffeic\;acid{\geq}ferulic\;acid\;>\;{\alpha}-tocopherol$>ginseng extract>vanillic acid, with the oxidation inhibition ratio of 63.5, 62.9, 52.3, 51.2 and 5.6% of the control according to MDA results. The mixture of 100 ppm caffeic acid, 100 ppm ${\alpha}-tocopherol$ and 700 ppm ginseng extract had a high oxidation inhibition ratio of 91.2%. Headspace oxygen results had a similar trend with the MDA results. Headspace oxygen results showed that the antioxidant activities were in order of ferulic acid>caffeic acid>${\alpha}-tocopherol$>ginseng extract>vanillic acid and headspace oxygen contents were 18.56, 17.78, 17.17, 16.65 and 15.95%, respectively.