• Journal of Nutrition and Health
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• v.20 no.4
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• pp.237-245
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• 1987

Young male rats were fed for 10 and 20 days on different low-fat experimental diets ; 4% lard + 4% soybean oil, 4% sardine oil + 4% lard, 4% sardine oil with vitamin E+ 4% lard, 4% sardine oil with vitamin E+ 4% soybean oil. Lipid peroxide levels in liver were significantly higher in the sardine oil groups but the addition of vitamin Ehad no effects on the lipid peroxide values. Serum total cholesterol showed no significant difference among the groups but HDL-cholesterol in serum was increased in the sardine oil groups. However, the contents of serum triglyceride and phospholipid were unaffected by the replacement with sardine oil.

• Journal of Nutrition and Health
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• v.25 no.5
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• pp.339-350
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• 1992

This study was performed to investigate the effect on polyunsaturate fatty acid diets and feeding periods on the antithrombosis. the hematological changes in the blood and fatty acid compositions of platelets in rats. Each group of rats was fed a diet containing 20%(W/W) corn oil beef tallow sardine oil and the general stock diet for 10, 20. 40 and 80 days. Rats fed sardine oil diet showed significantly longer bleeding time than any other diet groups after 20 days feeding The whole blood clotting time of sardine oil group fed for 80 days was increased significantly. The number of platelet and the concentration of hemoglobin showed no significant difference among all groups. The number of white blood cell was decreased continously in sardine oil group after 10 days feeding. The level of malondialdehyde generation during thrombin-induced aggregation of platelets was decreased continously in sardine oil grou after 20 days feeding. With regard to the composition of platelet fatty acid the ratio of eicosapentaenoic acid(EPA 20: 5 $\omega$-3) to arachidonic acid(AA 20:4 $\omega$-6) was increased in sardine oil group but decreased in corn oil groups and beef tallow groups with days. In conclusion the rats fed sardine oil diet for more than 20 days showed the fact that EPA induced the antithrombosis. the changes in number of white blood cell and the fatty acid composition of platelets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.274-276
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• 1999

Sardine oil was microencapsulated by spray drying method in wall systems containing corn syrup in combination with sodium casein or wheat protein. Analysis of microencapsulation yield of sardine oil was carried out by a modified soxhlet method which could reduce the extraction time of surface oil. Microencapsulation yield of sardine oil was ranged from 65.3 to 93.5 % depending on the sodium casein content.

• Journal of Nutrition and Health
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• v.22 no.6
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• pp.466-475
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• 1989

This research was to investigate the effects of sardine oil with different antioxidants on tissue lipid peroxidation and the activity of superoxide dismutase in rats. Young male rats were fed for 6 weeks on different experimental diets containing 10% (w/w) sardine oil with $\alpha$-tocopherol (800mg / kg oil), $\delta$-tocopherol(1, 000mg / kg oil) or rosemary extract(1, 000mg /kg oil) as antioxidant and also sardine oil lard without antioxidant as control. In sardine oil group tissue lipid peroxide level and percentage of hemolysis were increased compared to those of lard group. By the addition of antioxidants, percentage of hemolysis reduced significantly but the lipid peroxide level in liver was unaffected. The activities of superoxide dismutase in erythrocyte and liver were not affected by either sardine oil ingestion or different antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.371-377
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• 1995

The effect of ${\alpha}$-tocopherol and ${\beta}$-carotene supplementation on reducing the oxidative damag in the liver of rats were studied. Forth-five male Sprague Dawley aged 4 weeks were randomly assigned to 9 groups of five for the 12 weeks of the study. Nine groups, sardine oil, sardine oil＋Vt E, sardine oil＋${\beta}$-carotene, soybean oil, soybean oil＋Vt E, soybean oil＋${\beta}$-carotene, lard, lard＋Vt E, lard＋${\beta}$-carotene group, were prepared. Sardine oil, soybean oil, or lard was used for dietary fat and 200% of ${\alpha}$ -tocopherol or 150% of ${\beta}$-carotene was supplemented to each diet. Each diet supplied 65% of total energy as carbohydrate, 15% as protein, and 20% as lipid. The MDA value and protein carbonyl contents of sardine oil group were significantly different(p<0.05) to those of other fat groups indicating that the most severe lipid oxidation occurred in the group fed diet containing highly polyunsaturated fatty acid. When ${\alpha}$-tocopherol or ${\beta}$ -carotene was supplemented to the sardine oil diet, MDA value(-35%, -15%, respectively) and protein carbonyl content(-44%, -32%, respectively) decreased significantly(p<0.05). Cu, Zn-superoxide dismutase(SOD) and catalase activities of three different sardine oil groups with or without antioxidants were lower than those of soybean oil or lard group. The reducing effect of ${\alpha}$-tocopherol on oxidative damage in sardine oil group supplemented with ${\alpha}$-tocopherol was noticeable(p<0.05). However the adverse effect of ${\beta}$-carotene was observed. SOD and catalase activities of ${\beta}$-carotene supplemented groups were that the lowest among the same fat groups, but the differences were not statistically significant. The possible cause of decreased enzyme activity seemed to be related to the vitamin A(Vt A) toxicity in the liver where retinol converted from dietary ${\beta}$-carotene in the intestinal mucosa was stored.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.4
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• pp.232-238
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• 1988

As a part of the studies on effective utilization of polyunsaturated lipids in sardine (Sardinops melanosticta), when the refined sardine oil was mixed with soybean and other vegetable oils storage stability and the effect to the quality of the product was investigated. Addition of 1 volume of refined sardine oil to 4 volumes of soybean oil was recommended to yield 3 in P/S ratio and 1.5g of eicosapentaenoic and docosahexaenoic acid per 40g of the mixed oil for a good storage stability and as a dietary source of EPA requirement for atherosclerotic disease. When the unpurified vegetable oils, sesame oil and perilla oil, were mixed with the same volume of refined sardine oil the content of n-3 fatty acids was increased to $13.36\%\;and\;30.65\%\;%\;from\;0.27\%$ in sesame oil and $29.72\%$ in perilla oil. The n-3/n-6 ratios were also raised to 0.476 and 1.433 from 0.006 and 0.876. And these mixed oils were more stabilized than the refined sardine oil during storage at $30^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.95-101
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• 1989

For the utilization of polyunsaturated fatty acids in sardine (Sardinops melanosticta) oil, mainly as a source for dietary supplement of eicosapentaenoic acid(EPA) and docosahe-xaenoic acid(DHA), the effects of refining and storage, conditions, and addition of stabili-zing agents on the storage stability of EPA condensed and refined sardine oil were tested. Refined, sardine oil deacidified, decolored, and deodorized, was more stable to autoxidation than crude or partially purified oils such as deacidified or/and decolored. The refined sardine oil must be kept at $5^{\circ}C$ or lower temperture for longer than two month storage. The addition of $0.018\%\;\alpha-tocopherol$ or BHT could enhance the stability to autoxidation, and EDTA or citric acid was useful as synergist. Especially the addition of $0.02\%$ citric acid to the oil still hot after deodorizing process ($125^{\circ}C$) was of benefit to stabilize the refined oil.

• Korean Journal of Pharmacognosy
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• v.18 no.1
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• pp.5-13
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• 1987

Male rats were fed diets containing perilla oil, sardine oil or corn oil for 15 weeks in order to investigate their antithrombotic effects. Rats given perilla oil and sardine oil diets showed significantly longer bleeding time, and lower level of malondialdehyde generation during thrombin-induced aggregation of platelets than rats given corn oil. With regard to the composition of platelet fatty acid, the ratio of eicosapentaenoic acid(EPA) $(20:5{\omega}3)$ to arachidonic acid $(20:4{\omega}6)$ of perilla oil, sardine oil and corn oil treated rats were 0.54, 0.96 and 0.01, respectively, suggesting that linolenic acid $(18:3{\omega}3)$ of perilla oil was metabolized to EPA which is known to have antithrombotic activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.629-635
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• 1993

Full fat sardine oil is readily extracted with supercritical carbon dioxide($SC-CO_2$) at pressure of 5,000~8,000 psig. and temperature of 50~$80^{\circ}C$. Under these conditions $SC-CO_2$ has the density of fluid and diffusivity of gas. Therefore, equilibrium solubility is readily achieved in a column batch extractor which permits high gas flow rates. The results showed that extraction was higher at the pressure of 6,000 psig. and $60^{\circ}C$. Fish oil extracted with $SC-CO_2$ is lighter in color, smells less and contains less iron and phosphorus than hexane-extracted crude oil from the same sardine oil. Eicosapentaenoic acid($C_{20-5}$) in sardine oil was fractionated at 90.5% by the $SC-CO_2$ extractor with heat exchange.