• Food Science and Preservation
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• v.11 no.4
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• pp.557-564
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• 2004

This study was conducted to investigate the quality characteristics of functional health sunsik for diabetes mellitus. Nutrient compositions of commercial sunsik was consist of carbohydrate by grains, but sunsik for diabetes mellitus was lower carbohydrate content ratio and higher protein content ratio($19.35\%$), respectively. The sucrose content was highest in free sugars of sunsik, Oganic acids in sunsik were composed of malic acid, tartaric acid, oxalic acid and citric acid. Free amino acids of diabetes mellitus sunsik were predominantly contented 154.32 mg/100g of serine, 151.87 mg/100g of alanine and 100.00 mg/100g of glutamic acid, respectively. Main fatty acid, linoleic acid content was high $39.48\%$ in diabetes mellitus sunsik. Minerals like Ca, Mg, K, Na and Fe were found to contained in sunsik. The minerals contained most in diabetes mellitus sunsik were 332.25 mg/100g of Ca, 246.73 mg/100g of Mg, 219.95 mg/100g of K, 203.26 mg/100g of Na and 9.39 mg/100g of Fe. Total phenolics content of diabetes mellitus sunsik was high contained 436.10 mg/100g. Antioxidant activity(Electron Donating Ability($\%$)) was lower $26.75\%$ in diabetes mellitus sunsik than $70.57\%$ in a-tocopherol(400 ppm). Sensory evaluation score of in diabetes mellitus sunsik was high in cooked taste(3.4) and overall acceptance(3.4).

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.912-918
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• 1999

The chemical compositions of korean and Chinese safflower (Carthamus tinctorious L.) seed were compared in this study. The proximate compositions were 0.73 and 0.05% of moisture, 19.74 and 18.82% of crude protein, 15.47 and 14.61% of crude fat, 3.78 and 3.87% of crude ash, 14.53 and 10.46% of crude fiber, 46.49 and 52.23% of N-free extracts in the non-roasted safflower seed (NRS) and roasted safflower seed (RS), respectively. Crude fat contents in non-roasted chinese safflower seed (NRCS) and roasted chinese safflower seed (RCS) were 33.30 and 31.22%, which were higher than those of NRS and RS. Unsaturated fatty acid in NRS was 83.2% and 90.9% in NRCS. Linoleic acid was the most predominant fatty acid in NRS (74.0%) and NRCS (74.2%). Sucrose (216.5 mg/100 g) and raffinose (117.5 mg/100 g) were major free sugars in NRS, but sucrose, glucose, fructose and raffinose were in NRCS. Glutamic acid, aspatic acid and arginine were major in total amino acids. 24 kinds of free amino acid were detected in NRS and 11 kinds in RS. Total essential amino acid in NRS ($28.0\;{\mu}g/100\;g$) was higher than that in NRCS ($9.2\;{\mu}g/100\;g$). The organic acids in safflower seed were composed of formic acid, succinic acid, malic acid, oxalic acid and fumaric acid. The content of vitamin E $({\alpha}-tocopherol)$ in NRS and NRCS were 10.5 mg/100 g, 6.2 mg/100 g, NRCS and RCS were 12.8 mg/100 g, 9.4 mg/100 g, respectively. Total carotenoid content in NRCS was $452.0\;{\mu}g/100\;g$ and it was higher than in NRS. The major minerals of safflower seed were K, P, Ca, Mg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.338-345
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• 2009

Scaled-up low-trans shortening (LTS) was produced by lipase-catalyzed interesterification. Blend of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) with 1:2:0.9 (w/w/w) ratio was interesterified using immobilized lipase from Thermomyces lanuginosus (TLIM) in the batch type reactor at $65^{\circ}C$ for 24 hr, and physicochemical melting properties of LTS were compared with commercial shortening. Solid fat content (SFC) of commercial shortening (used as control) and LTS was similar at 9.56 and 8.77%, respectively, at $35^{\circ}C$. Major fatty acids in LTS were C16:1 (33.7 wt%), C18:1 (45.7 wt%) and C18:2 (13.4 wt%). Trans fatty acid content in the commercial shortening (4.8 wt%) was higher than that of LTS (0.5 wt%). After reverse-phase HPLC analysis, major triacylglycerol (TAG) species in LTS were POO, POP and PLO. Total tocopherol, ${\gamma}$-oryzanol and phytosterol contents in the LTS were 12.37, 0.43 and 251.38 mg/100 g, respectively. Hardness of LTS was similar to that of commercial shortening. Also, x-ray diffraction analysis showed coexistence of ${\beta}'$ and ${\beta}$ form in the LTS.

• Preventive Nutrition and Food Science
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• v.3 no.4
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• pp.309-314
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• 1998

Vegetables are known to contain high amounts of natural antioxidants such as ascorbate, $\alpha$-tocopherol, $\beta$-carotene, and flavinoids. The antioxidant activities of several vegetables including broccoli, carrot , green pepper, spinach and tomato, and their blends were investigated using various iron-catalyzed lipid peroxidation systems. In linoleic acid micelles, carrot and spinach significantly inhibited lipid peroxidation by 29.0% and 35.8% , respectively (p<0.05).Blends of two, three , or four vegetables indluding spinach increased the inhibitory effect on lipid peroxidation, mainly due to high level of antioxidants in spinach. In beef homogenates, tomato significantly inhibited lipid peroxidation by 19.9%(p<0.05), whereas spinach and broccoli significantly stimulated lipid peroxidation by 67.3% and 11.5%, respectively (p<0.05). In the presence of 100$\mu$M ferrous ions, all vegetables inhibited degradation of deoxy-ribose by 43.6~77.6%(p<0.05). In the presence of 100$\mu$M ferric ions , broccoli and spinach stimulated deoxyribose degradation by 39.8% and 55.8%, respectively. These results indicate that the antioxidant activity of vegetables varied with the different model systems and depended on the provided environment such as iron content and substrates. The activity of the various combinations (blends) of vegetables was strongly related to that of the individual vegetable.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48
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• pp.65-71
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• 2003

Sesame seed are one of the oldest oil-bearing crops known to man. Not only are they nutritious, they are physicologically beneficial. Because of these properties, the promotion of sesame as a crop is set to increase from now on. The lignan component of sesame, which has an antioxidative function, varies considerably. In addition, the seeds remain viable for longer than other crops. At low temperature, it has been reported that the seed remain viable for up to thirty years. This is due to the lignan content of the seeds. In the last twenty years, the mysteries of the natural chemistry of sesame seeds have been unravelled one by one. Up to now, the lignan component has been found to have an $\alpha$-tocopherol synergist effect, an anti-aging effect, a cancer suppressing effect, a hypertension reduction effect, an effect on the promotion of liver function, an effect on the control of the ration of unsaturated fat, and an effect on the synthesis of unsaturated fatty acids. The lignan component of sesame does not simply have an anti-oxidant function, but has diverse recently discovered physiological uses which make the study of lignan highly rewarding.

• Preventive Nutrition and Food Science
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• v.12 no.2
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• pp.89-94
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• 2007

Nutrients and hormone levels of dried pig placenta were studied. Placentas were freeze-dried (FD), oven-dried at 60 (OD-60), and 90$^{\circ}C$ (OD-90) and then crushed by a blender into small pieces. FD and OD-60 pig placenta had a higher moisture content than did OD-90, with no difference between FD and OD-60. There were no large differences in compositions of crude protein, crude fat, and crude ash of dried placenta among the treatments and the contents of K, Fe, and ${\alpha}$-tocopherol were highest in FD (p<0.05). Glutamine and glycine were the most abundant amino acids in all dried placenta and tyrosine was highly retained in FD placenta, compared with OD (p<0.05). Estradiol was the major sex hormone, followed by progesterone and testosterone in all dried placentas. Antibiotics including amoxicillin, sulfamethazine, tylosin, and chlorotetracyclin were not detected from the pig placentas tested. These results demonstrate that placenta is a good biomaterial with high nutritional quality, and that freeze drying is superior to oven drying for processing pig placenta.

• Journal of Physiology & Pathology in Korean Medicine
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• v.22 no.5
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• pp.1309-1314
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• 2008

This study was undertaken to elucidate the antioxidant activity of the ethanol (EEPB) and water (WEPB) extracts of Prunus persica branches. The extracts contained a high phenolic content and revealed a potent hydrogen donating activity in DPPH scavenging assay. Compared to $\alpha$-tocopherol, EEPB (p < 0.001) and WEPB (p < 0.05) significantly inhibited $FeCl_2$-ascorbic acid-induced lipid peroxidation, and also exhibited potent antiradical activities against hydroxyl radical, superoxide anion, nitric oxide and peroxynitrite. In copper- and AAPH-mediated human low-density lipoprotein (LDL) oxidation systems, the extracts demonstrated a strong antioxidant function by metal chelating, rather than direct scavenging, action. Furthermore, EEPB at 5 ${\mu}g/mL$ concentration showed 80.77% inhibition of the electrophoretic mobility of LDL, compared to 77.69% for ascorbic acid and 76.92% for BHT. These results suggest that PB branch extracts may protect against oxidative stress-induced diseases.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.44-50
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• 2006

Contents of phenolic compounds in peel, flesh, and core of three Asian pear cultivars, Hosui, Niitaka, and Chuwhangbae, were determined at different stages of maturity. Antioxidant properties of methanol extracts of peels at various fruit maturity stages were also evaluated. Total phenolic content decreased with maturity. Arbutin, chlorogenic acid, and epicatechin were major phenolic compounds in young fruits. Catechin, 4-hydroxymethyl benzoic acid, and caffeic acid were detected in peel and core of immature and mature pears. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activities of methanol extracts were 16.30 and $15.73\;{\mu}g$ in peel of immature Hosui and Chuwhangbae pears, respectively, and $11.59\;{\mu}g$ in mature Niitaka pears, which was significantly higher than those of other maturity stage in the same cultivar. Inhibitory activities on lipid oxidation of methanol extracts of three cultivars at all maturity stages were similar to that of ${\alpha}$-tocopherol.

• Archives of Pharmacal Research
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• v.27 no.6
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• pp.615-618
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• 2004

In the course of screening for reactive oxygen species scavengers from natural products, an antioxidant was isolated from the mycelial culture broth of Phellinus linteus and identified as hispidin. The hispidin content was reached its maximum level at 12 days after onset of inoculation. About 2.5 mg／mL of hispidin was produced by P linteus in a yeast-malt medium (pH 5.8, $25^{\circ}C$). Hispidin inhibited 22.6 and 56.8% of the super oxide anion radical, 79.4 and 95.3% of the hydroxyl radical, and 28.1 and 85.5% of the DPPH radical at 0.1 and 1.0 mM, respectively. The positive control ${\alpha}-tocopherol$ scavenged 25.6 and 60.3%, 74.6 and 96.3%, and 32.7 and 77.5% of each radical, respectively, at the same concentrations. However, hispidin showed no significant activity on the hydrogen peroxide radical.

• KSBB Journal
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• v.28 no.2
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• pp.92-98
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• 2013

This research was to investigate physicochemical properties and antioxidative activities of rapeseed meal for the development of functional cosmetic material. Seventeen kinds of amino acid at rapeseed meal were found and glutamic acid concentration was significantly the highest (28.4 mg/g), followed by glycine, proline, arginine, isoleucine, and aspartic acid. Among various vitamins, cloline content was the highest (459.1 mg/kg), followed by niacin, tocopherol, and pantothenic acid. Among various fatty acids of rapeseed meal, oleic acid was the highest (36.7%), followed by linoleic acid and linolenic acid. DPPH radical scavenging activities of methanol and acetone extract of rapeseed meal at 2.0 mg/mL were 80.4 and 78.9%, respectively. The methanol and acetone extracts of rapeseed meal were a stable at the range of pH 3-9 on DPPH radical scavenging activity. The maximum reducing powers of methanol and acetone extract of rapeseed meal at 4.0 mg/mL were 0.7 and 0.68 OD 700 nm, respectively. The maximum superoxide inhibition activities of hot water, acetone, and methanol extract of rapeseed meal were 70.2, 75.2, and 81.4%, respectively. These results showed that the methanol and acetone extract of rapeseed meal can be used as a new source of functional cosmetic material.