• Food Science of Animal Resources
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• v.31 no.2
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• pp.191-199
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• 2011

The objective of this study was to develop a method to simultaneously quantify vitamins A and E in infant formula. To determine the vitamin A and E content, vitamin A and four different vitamin E isomers (${\alpha}$-, ${\beta}$-, ${\gamma}$-, and ${\delta}$-tocopherol) were separated by high performance liquid chromatography with a photodiode array detector using a Develosil RPAQUEOUS RP-$C_{30}$ column ($4.6{\times}250$ mm, 5 ${\mu}M$). The vitamin A and E contents in the certified reference material determined using this method were within the certified range of standard values. The limits of detection (LODs) and limits of quantitation (LOQs) for vitamin A were 0.02 and 0.06 ${\mu}g/L$, respectively. LODs and LOQs for the vitamin E isomers ranged from 0.20 to 0.55 and from 0.67 to 1.81 ${\mu}g/L$, respectively. Linear analyses indicated that the square of the correlation coefficient for the vitamin A and E isomers was 0.9997-0.9999. The recovery of vitamins ranged from 96.69 to 97.79%. The results demonstrate that this novel method could be used to reliably analyze vitamin A and E content in infant formula.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.595-600
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• 1997

The antioxidant activity of the solvent fractions extracted from onion skin was examined. The antioxidant activity of methanol extract at the cencentration of 0.02% and 0.03% was stronger than that of mixed tocopherol. The antioxidant activity of the fractions of methanol extract increased in the order of butanol> ethyl acetate> ethyl ether> water fraction. The antioxidant activity of each fractions was strongly related with total phenol content and HDA. Further separation of butanol fraction by TLC yielded 6 fluorescent bands with Rf values of 0.20, 0.33, 0.49, 0.60 and 0.94. The total phenol content and HDA of fluorescent band, Rf 0.96, were remarkable higher than those of the other band and exhibited a strong UV absorption at 255 nm and 317 nm, which would be specifically produced by flavonol. Spectral analyses indicated that the major antioxidant component was quercetin aglycone (3,3',4',5,7-pentahydroxyflavone).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.807-811
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• 2009

In this study, the antioxidant compounds and antioxidant activities of Geumjong brown rice were measured to evaluate functional properties and to compare with white rice and Chuchung brown rice. The content of polyphenolics, flavonoids and $\gamma$-oryzanol were measured by spectrophometric methods and tocopherol and tocotrienol analyses were carried out by HPLC. ABTS and DPPH radical scavenging activity and reducing power were used to measure antioxidant activity. The extraction yield of Chuchung white rice, Chuchung brown rice, and Geumjong brown rice were 1.5, 2.3, and 3.5%, respectively. The high level of antioxidant activity (69.77 mg TEAC/100 g) and total polyphenolic content (69.1 mg gallic acid equivalents/100 g) were found in Geumjong brown rice, whereas the reducing power of Geumjong brown rice was lower than that of Chuchung brown rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.299-299
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• 2022

Whole wheat is rich in dietary fiber and contains various biological activity substances such as arabinoxylan, phytic acid and phenolic compounds. However, excessive fiber contents of whole wheat has a negative effect on dough formation, making it difficult to process. In this study, we tried to improve the usability of whole wheat by suggesting an appropriate degree of purification of whole wheat from 'Saekeumkang', a domestic wheat cultivar containing protein and gluten suitable for noodle production. The contents of arabinoxylan, phytic acid, and vitamin E were measured in the polishing rate range of 5-20% of whole wheat flour. As the milling ratio increased, the flour properties improved. The arabinoxylan and phytic acid content of whole wheat were 67.95 mg/g and 0.87 mg/g, but when milled at 20%, arabinoxylan and phytic acid were 60% and 80% of whole wheat, respectively. And as the milling ratio increased, the vitamin E content tended to decrease (whole wheat: 4.063 mg/100 g, 20% milled: 2.96 mg/100 g), However, the vitamin E composition ratio did not change. On the other hand, α-tocopherol showed the greatest than other vitamin E isomers. Therefore, further studies needed to optimize milling rate to improve the final product while maintaining the approximate nutritional and functional value of the whole wheat.

• The Korean Journal of Community Living Science
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• v.24 no.3
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• pp.277-287
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• 2013

This study was undertaken to evaluate the change of major nutrient components in boiled broth of anchovy, fish paste, sea tangle, and radish subjected to the boiling processing. The crude protein, fat, ash, and carbohydrates in anchovy boiled broth were 0.1%, 0.04%, 0.1%, and 0% respectively as against 0.04%, 0.1%, 0.2%, and 0.4% in fish paste boiled broth. The protein content in the anchovy boiled broth, the fat and carbohydrate in the fish paste boiled broth, and the ash in the sea tangle boiled broth were high. Major components of the minerals were sodium plus potassium and the boiled broth in anchovy and fish paste had the contents of 19.41 plus 16.19 and 76.77 plus 10.41 mg, respectively. Especially, the potassium in boiled broth of the sea tangle was shown the highest content of 85.94 mg. The Vitamin B1 content in all broth samples were below 0.01 mg per 100 g edible portion. In the case of the B2 content, the anchovy boiled broth had 0.03 mg per 100 g edible portion. On the other hand, the niacin content of the boiled broth on a wet weight basis was detected at an average 0.1 mg. Vit. A, C, tocopherol, and cholesterol was not detected in the boiled broth of any of the subjects. As a result of applying the data of boiled broth in the fish paste soup instead of anchovy and sea tangle which are non-edible, the calcium, dietary fiber, and vitamin A were shown to have a difference of less than 50%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1197-1204
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• 2012

As an effort to develop functional food ingredients and to discover the biological activity, the total phenolic content, total flavonoid content, DPPH and ABTS radical scavenging activity, SOD-like activity, ferric reducing antioxidant power (FRAP), and $Fe^{2+}$ chelating of Aster scaber were measured using a 70% ethanol extract and various solvent fractions. As a result, the total phenolic concent was highest in an ethyl acetate fraction of 141.9 mg GAE eq/g and the total flavonoid content was 105.6 mg QUE eq/g. The DPPH radical scavenging activity was highest in an ethyl acetate fraction of 97.1% at a concentration of 1,000 ${\mu}g/mL$ (p<0.05). The ABTS radical scavenging activity showed a 86.9% ethyl acetate fraction and a 57.9% butanol fraction at a concentration of 125 ${\mu}g/mL$, and higher than that of positive control (${\alpha}$-tocopherol and BHT) (p<0.05). The SOD-like activity showed 42.8% in an ethyl acetate at a concentration of 1,000 ${\mu}g/mL$. The ethyl acetate fraction showed the highest value of FRAP at 1051.9 ${\mu}M$ and a concentration of 1,000 ${\mu}g/mL$ (p<0.05). The $Fe^{2+}$chelating was highest in the 70.1% chloroform fraction at a concentration of 500 ${\mu}g/mL$ (p<0.05). There is the highest correlation between DPPH radical scavenging activity and FRAP (r=0.981) as compared to other antioxidant assays (p<0.01). With these results, we confirmed that the ethyl acetate fraction of Aster scaber has great antioxidant potential. So it can be expected to be developed into a specific functional food ingredient.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.441-446
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• 2012

We investigated the chemical properties and antioxidant activities of sword bean (SWB) and compared it to soybean (SB) and black soybean (seoritae, BSB). The value of vitamin C, vitamin A, crude fat, and crude protein in SWB was 25.5, 0.37 mg/kg, 1.2, and 25.6%, respectively. The crude fat content (1.2%) in SWB was very low in comparison with those of SB (16.5%) and BSB (16.1%). In 16 free amino acids investigated, the histidine content (9.2%) was high in SWB, followed by SB (3.0%) and BSB (2.9%). Total flavonoid content of SWB (493.2 mg/100 g) was significantly higher than those of SB (71.8 mg/100 g) and BSB (97.5 mg/100 g). Total polyphenol content of SWB (1,152.0 mg/100 g) was not significantly different from that of SB (1,165.7 mg/100 g) but lower than that of BSB (1,298.6 mg/100 g). DPPH radical scavenging activity ($SC_{50}$, 50% scavenging concentration) of SWB was 13.1 ${\mu}g/mL$, whereas that of positive control (${\alpha}$-tocopherol) was 8.3 ${\mu}g/mL$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.524-529
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• 2006

Chemical compounds, hydrogen peroxide and nitrite-scavenging activities of Phellinus baumii (PB) were investigated to expand the utilization of PB as functional food material. Total mineral contents of PB was 534.3 mg% and potassium was the highest content being 224 mg%. Total and reducing sugars were 56.2% and 9.8%, respectively The contents of free amino acids (FAAs) were in a range of $16.9{\sim}765.5mg%$ with the major FAAs of phenylalanine, aspartic acid, glutamic acid, leucine, serine and valine. The contents of total phenolic compounds in methanol and hot water extracts of PB were 33.3 and 20.7 mg/100 mL, respectively and were higher than those of other solvent extracts. Hydrogen peroxide-scavenging activity (80%) of methanol extract at $10{\mu}g/mL$ for 30 min was similar to tocopherol (83.1%) as control. Nitrite-scavenging activity of extracts of methanol and hot water at 500 mg/mL and pH 1.2 were 57.3% and 51.8%, respectively and then their effects were increased by lowering pH. The present results showed that the methanol and water extracts of Phellinus baumii exhibited strong hydrogen peroxide and nitrite-scavenging activities.

• Korean Journal of Agricultural Science
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• v.17 no.2
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• pp.130-141
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• 1990

In order to investigate possible utilization as a naturall antioxidant, antioxidative fraction from pueraria root powder was obtained by solvent extraction. PO,CO and TBA values were measured at $60^{\circ}C$, $100^{\circ}C$, $145^{\circ}C$, respectively, after adding the pueraria root extract to the final concentration of 0.1% to the lard, beef tallow, pallm and soybean oil. The results of antioxidative effect of pueraria root extract to edible oils and fats were as follows : 1. Antioxidative fractions in pueraria root were extracted by sequential solvent systems using ethanol, methanol : isopropyl alcohol (1: 4) and chloroform : methanol(95 : 5). 2. Antioxidative activity of the extracts to edible oils and fats was more effective than that of adding 100 ppm $\alpha$-tocopherol at $60^{\circ}C$. 3. At $60^{\circ}C$ and $100^{\circ}C$, antioxidative effect was beef tallow>palm oil>lard>soybean oil in its orders. 4. At $145^{\circ}C$, the pueraria root extract showed antioxidative activity in beef tallow, lard and palm oil, but not in soybean oil. 5. The content of saturated fatty acids by the heat treatment was remained smalll change, but that of unsaturated fatty acids was noticeable decreased.

• Journal of Food Hygiene and Safety
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• v.20 no.2
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• pp.89-97
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• 2005

The influence of different storage temperature and packaging methods on the flying cultured eel bone were investigated. The acid values, peroxide values and fatty acid composition were measured during storage 20$^{\circ}C\;and\;40^{\circ}C$ for 60 days. The lipid oxidation was rapidly progressed with the increased temperature. The addition of oxygen absorber remarkably repressed lipid oxidation during storage of the living cultured eel bone at $20^{\circ}C\;and\;40^{\circ}C$, followed by $N_{2},\;BHA,\;\alpha$-tocopherol and control. The monounsaturated fatty acid content was the highest in the frying cultured eel bone, followed by saturated fatty acid and polyunsaturated fatty acid. The major fatty acids were oleic acid, palmitic acid and linoleic acid. The saturated fatty acids increased with the rise of storage temperature and prolonging the storage period, while monounsaturated fatty acid and polyunsaturated fatty acid were decreased. The changes of fatty acid composition were the lowest in sample by packing with oxygen absorber, followed by packing $N_{2},\;BHA,\;\alpha$-tocopherol and control. from the result of sensory evaluation, sample by packing with oxygen absorber were rated as higher quality than the others.