• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1252-1257
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• 2007

This study was conducted to determine the effect of dietary soy isoflavone (ISF, 0 and 20 mg/kg) on performance, meat quality and antioxidative property in male broilers. Six replicates of 45 birds (42 d old) were used for each treatment. The birds were fed soybean meal-free diets containing 3% oxidized fish oil (acid value, 6.76 mg potassium hydroxide/g; and peroxide value, 6.18 meq/kg) for 3 wk. The results showed that average daily gain, feed intake, feed conversion and carcass traits were not affected by soy ISF. Compared with the control group, breast muscle color redness value and water holding capacity were increased (p<0.05) by ISF supplementation. The activity of plasma catalase was increased by supplementing with 20 mg ISF/kg diet. In breast muscle, Broilers fed 20 mg ISF/kg had decreased production of malondialdehyde and lactic acid. The ISF supplementation elevated total antioxidative capacity and activities of total superoxide dismutase and glutathione peroxidase. The results indicated that dietary ISF could increase redness and water holding capacity of meat, and antioxidative property of meat in male broilers fed oxidized fish oil diet.

• Food Engineering Progress
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• v.15 no.3
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• pp.195-202
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• 2011

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices' extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.562-566
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• 2005

Effects of amino acids (Arg, Lys, Gly, Ile, Glu, Asp, and Met) on the color intensity, stability and antioxidative properties of anthocyanins extracted from grape skins were investigated. Intensity of anthocyanins was significantly increased by the addition of Asp. Except for basic amino acids such as Arg and Lys, stabilities of anthocyanins were significantly improved by the addition of other amino acids including neutral, acidic and sulfur containing amino acids during the storage at $30^{\circ}C$ at pH 3.5. In case of control anthocyanins was remained unchanged the intensity of red color decreased significantly during the storage whereas their antioxidative activity were unchanged. Although effects of amino acids addition on electron donating abilities of anthocyanins were not differentiated by DPPH (2,2-diphenyl-1-picrylhydrazyl) method, the addition of Asp or Met resulted in increased ferric reducing ability which measured by FRAP (ferric reducing ability of plasma) assay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.406-413
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• 2010

To enhance the yield and bioactivity of hot-water extract from herbal medicine, Astragalus membranaceus was hydrolyzed with carbohydrases, such as ClariSEB and Fungamyl. After hot-water extracts were prepared from each hydrolysate (HW-C/F), physicochemical property, antioxidant activity and sensory property were evaluated. The solid content ($^{\circ}Brix$) of HW-C/F was higher than hot-water extract from A. membranaceus no treated enzyme (control). Although pH of HW-C/F was lower than that of the control, the acidity was higher. Lightness of Hunter's color values was increased in HW-C/F whereas redness and yellowness were decreased. The contents of reducing sugar, flavonoid and polyphenol of HW-C/F were higher than the control but the content of ascorbic acid was not different from control. The inhibitory activity of HW-C/F against lipid peroxidation was slightly higher than control, but DPPH radical scavenging, ABTS reducing, metal chelating activities were significantly increased by HW-C/F. The sensory evaluation also revealed that the sensory panelists preferred HW-C/F to that of control. Therefore, hydrolysis by carbohydrases for preparation of hot-water extract from A. membranaceus is one of the good methods to improve antioxidative activity and sensory property of hot-water extract.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.332-336
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• 1990

Antioxidative characteristics of freeze dried soybean sauce powder (SSP) on the oxidation reaction of linoleic acid mixture(LA) were evaluated by the determinations of peroxide formation, synergistic property, hydrogen donation and lipoxygenase activity. SSP was found to possess a considerable potentiality of antioxidant activity on the formation of hydroperoxides in the LA oxidation reaction system at $50^{\circ}C$ for 144hrs. This antioxidative effect was increased by the concentration from 0.02% to 0.5% of SSP in the reaction system. Under the condition of presence of ferric chloride (10 ppm) in the reaction system. appreciable effect of SSP on the synergistic antioxidation were observed. On the other hand, hydrogen donation property of SSP onto ${\alpha},\;{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$ was found and inhibitory ability of SSP on LA oxidation was also shown in the reaction system of lipoxygenase-catalized oxidation.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.190-196
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• 2011

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.93-101
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• 1998

In order to improve the functional properties of several fish meat extracts as an alternate protein source, theri basic plastein reactions were evaluated. The UV absorption at 270 and 290 nm indicated that plasteins had higher amount of hydrophobic peptide or amino acid than the fish meat extracts. The water solubilities of the extracts were reduced at acidic pH. Values for the emulsifying capacity of the extracts and plasteins were over 30% although the latter showed the higher ones than the former. The osmolalities of the extracts at 1.0% concentration were 39(loach), 33(bastard halibut), 30(jacopever) and 24(crucan carp) milliosmole. Generally the slightly higher osmolalities were noted in the plasteins to be compared with the extracts. Both the extracts and plasteins exhibited a higher antioxidative effect than tocopherol. The hydrophobic amino acid which had been introduced at plastein reaction attributed the stronger antionxidative effect of its product than the extracts.

• Journal of the Korean Applied Science and Technology
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• v.25 no.2
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• pp.219-225
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• 2008

In order to fine antioxidant and whitening agent source from nature, the comparisons of antioxidative activity and tyrosinase inhibitory activity were carried out for various ethanol extract on Pueraria Radix, Poria Cocos, and Coptidis Rhizoma. Comparing for three ethanol extracts, the highest electron donating ability was found at Poria Cocos (81.2%), but, the highest SOD-like ability, at the Coptidis Rhizoma(58%). Xanthine oxidase experiment exhibited 23.3% of hindrance effect in Pueraria Radix, and 79.3% in Poria Cocos. To evaluate at the whitening effect, tyrosinase inhibitory activity was conducted. Tyrosinase inhibitory activity was detected at 17.9% in the Puerariae Radix, 5.2% in the Poria Cocos and 83.3% in the Coptidis Rhizoma. From these results, we suggest that the ethanol extracts from Pueraria Radix, Poria Cocos, and Coptidis Rhizoma can be used for cosmetic ingredients.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.266-271
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• 1998

In order to find a novel antioxidant source from nature, the comparison of antioxidative activity was carried out through the CDM(conductometric determination method) with various crude drugs on palm oil, lard and soybean oil. After the preliminary experiment, we concluded that the turmeric (Curcumae Rhizoma) ethanol extract has the strongest antioxidative activity among the ten crude drugs. In case of over 0.05% of concentration turmeric ethanol extract, it has more activity than others athough the turmeric ethanol extract has similar antioxidative activity to tocopherol and rosemary extract up to 0.05% of concentration. The turmeric ethanol extract of 0.01% was more effective in lard (AI=4.59) than in palm oil (AI=1.57) and ineffective in soybean oil. When turmeric ethanol extract was added to various kind of fatty acid methyl esters at 0.05% and 0.1% respectively, the antioxidative index(AI) on oleic acid methyl ester was greatly increased, whereas the antioxidative index on linoleic acid methyl ester was decreased.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.996-1002
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• 2008

Pickled hen egg dipped in brewed apple vinegar for 7 and 14 days was prepared and changes of weight, pH, viscosity, calcium content, antioxidative effect, and sensory characteristics were determined. During a pickling, the egg weight was increased from 62.03 g at day 0 to 91.13 and 94.93 g at day 7 and 14, respectively. The pH of the egg white and yolk, initially at pH 10.24 and 6.56, was decreased, while that of the pickling solution was increased by the pickling days. Viscosity of the pickled egg white was significantly decreased with the pickling days (p<0.05). Significant antioxidative effect was found from the pickled egg mixture (egg white:yolk=1:1). Calcium content of the egg white after 7 and 14 days of the pickling was 280-300 times higher than the fresh egg white and 1.9 times higher than fresh egg yolk. Addition of plain yogurt and honey improved the sensory quality of a pickled egg and was able to mask the unpleasant sour taste. Results suggest that, in addition to the use of pickled egg by itself, egg-based foods such as mayonnaise with enforced calcium content can be developed using a pickled egg.