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Oxidative Stability of the Pine Needle Extracted Oils and Sensory Evaluation of Savored Laver Made by Extracted Oils
Abstract
In order to evaluate the oxidative stability and sensory evaluation for the pine needle extracted oils, we prepared the pine needle extracted oils by the autoclave method with soybean and/or olive oils. The lipid peroxidation was monitored by measuring the formation of 2-thiobarbituric acid reactive substances(TBARS). In addition, the secondary reaction products of lipid oxidation were measured by fluorescence spectroscopy. A weight changing was decreased in oils added pine needle during storage periods. The formation of TBARS was the lowest in olive pine needle oils after 14 days storage, whereas it was the highest in soybean oil. The levels of fluorescent products in extracted oils added pine needle were also decreased in organic layers. According to the sensory evaluation, the scores of fragrance, taste and overall preference in savored laver using an pine needle extracted oils were no significant differences. Overall results suggest that the pine needle extracted oils can be developed to functional oil resources.
... This decreases its nutritive value, which in turn deteriorates quality as well as that of the processed foods, and sometimes, toxic agents that are harmful to humans are also generated. This oil deterioration is called rancidity [5,6]. Oil deterioration is known to occur by various causes, including autooxidation if the oil component absorbs oxygen. ...
... By contrast, overfitting of the regression model, which may reduce its performance, can be induced if a large number of PCs are selected. The performance of the PCR and PLSR models that were developed to estimate the extent of rancidity was assessed with the RMSE (root-mean-square error), as defined in (5). The regression model with a small RMSE and large coefficient of determination was selected as the appropriate model. ...
Near-infrared spectroscopy and multivariate analysis techniques were employed to nondestructively evaluate the rancidity of perilla seed oil by developing prediction models for the acid and peroxide values. The acid, peroxide value, and transmittance spectra of perilla seed oil stored in two different environments for 96 and 144 h were obtained and used to develop prediction models for different storage conditions and time periods. Preprocessing methods were applied to the transmittance spectra of perilla seed oil, and multivariate analysis techniques, such as principal component regression (PCR), partial least squares regression (PLSR), and artificial neural network (ANN) modeling, were employed to develop the models. Titration analysis shows that the free fatty acids in an oil oxidation process were more affected by relative humidity than temperature, whereas peroxides in an oil oxidation process were more significantly affected by temperature than relative humidity for the two different environments in this study. Also, the prediction results of ANN models for both acid and peroxide values were the highest among the developed models. These results suggest that the proposed near-infrared spectroscopy technique with multivariate analysis can be used for the nondestructive evaluation of the rancidity of perilla seed oil, especially the acid and peroxide values.
... . , (Lim et al., 2017), (Seo and Jung, 2007), (Kim et al., 2005), (Jeon et al., 2015), (Jeon et al., 2008) , (Kim and Yoon, 2013;Kang et al., 2015;Hwang et al., 2017), (Chung et al., 2003) . ...
This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results for bonesoftness showed that the optimum independent variables based on the dependent variables (Y1, lipid removal rate; Y2, texture; and Y3, sensory fish odor score) were 431.0% for X1 (water amount), 115.6°C for X2 (retort-operated temperature), and 50.1 min for X3 (retort-operated time). The RSM program results for the CES blend showed that the optimum independent variables (X1, amount of bone-softened conger eel by-products; X2, mixed sauce amount; and X3, starch amount) based on the dependent variables (Y1, amino-N; Y2, Hunter redness; and Y3, drying time) were 44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSM program results for seasoned laver with CES showed that the optimum independent variables based on the dependent variables (Y1, water activity; Y2, Hunter yellowness; and Y3, overall acceptance) were 5.0% for X1, (CES amount), 313.8°C for X2 (roasting temperature), and 6.0 s for X3 (roasting time). The seasoned laver with CES prepared under the optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.
... , (Oh et al., 2007;Yang and Hong, 2012). , (Lim et al., 2017), (Seo and Jung, 2007), (Kim et al., 2005) (Jeon et al., 2015), (Jeon et al., 2008) , (Kim and Yoon, 2013;Kang et al., 2015;Hwang et al., 2017), (Chung et al., 2003) . , 문어 자숙수 농축물 및 이를 활용한 조미김의 제조 (0-3.0%, ...
This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables (X1, squid skin amount; X2, sea tangle amount) based on the dependent variables (Y1, odor intensity; Y2, amino-N content; Y3, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for X1 and 0.48% (w/w) for X2 for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables (X1, roasted temp.; X2, roasted time) based on the dependent variables (Y1, burnt odor intensity; Y2, water activity; Y3, sensory overall acceptance) for high-quality SL-COCE were 344°C for X1 and 8 sec for X2 for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.
This study assessed the antioxidant activity and residue level of phenolic antioxidants in autoxidation of linoleic acid. The antioxidant activity of phenolic antioxidants was measured based on peroxide value of linoleic acid at 50°C for 8 days. We further evaluated the residue level of phenolic antioxidants in the autoxidation period by HPLC-UV. The residue level of antioxidants changed with time starting on day 0 (100%) and was determined by 100-remaining of antioxidants (%). Our results showed that peroxide values ranged from 0.33 to 10.18 meq/kg in propyl gallate, from 0.67 to 11.01 meq/kg in dodecyl gallate, from 0.01 to 10.34 meq/kg in octyl gallate, from 0.01 to 4.17 meq/kg in butylated hydroxytoluene (BHT), from 1.00 to 5.85 meq/kg in butylated hydroxyanisole (BHA), from 0.33 to 4.18 meq/kg in 2,4,5-trihydroxybutyrophenone, and from 1.00 to 11.01 meq/kg in tert-butylhydroquinone (TBHQ). Among the residue levels of antioxidants, on day 8, BHT showed the highest level while TBHQ showed the lowest. BHT showed the highest correlation coefficient, whereas BHA showed the lowest. This study proves that the residual level of phenolic antioxidants has a good correlation with the degree of autoxidation in linoleic acid. © 2016, Korean Society of Food Science and Nutrition. All rights reserved.
The effect of phytoncide solution treatment on the browning and quality of fresh-cut iceberg lettuce during storage was studied. The treatments were applied as four solutions adjusted at 10^{\circ}C: distilled water (DW) as the control; edible ethanol (EE); 1% (v/v) phytoncide essential oil from pine needle diluted with distilled water (DP); and 1% (v/v) phytoncide essential oil diluted with edible ethanol (EP). Fresh-cut lettuce was dipped in each solution for 60 sec, was rinsed with distilled water, was packaged with an OPP film bag, and was then stored at 4^{\circ}C for 12 days. The EP group had a significantly high level of total soluble solids, titratable acidity, and carbon dioxide, and low total bacteria counts, pH, and oxygen. The sensory score of color in the EP group recorded a high value, but the EE and EP groups recorded low scores in aroma and taste during the storage period. Alcohol and phytoncide were vaporized by opening the package for two hours, and the score of the aroma and taste of EP showed no differences from those of the other groups. Based on the above results, it was determined that the phytoncide essential oil diluted in edible alcohol with 1% solution inhibited the browning of and microbial growth in fresh-cut lettuce, and will be a useful natural compound in maintaining the quality of fresh-cut produce.
This study was performed to develop a Korean natural cheese with traditional medical wine, making it different from foreign natural cheese. The effects of cheese with Sasam(Codonopsis lanceolate) wine(CLW) on the quality properties during the ripening period of natural cheese were investigated. The properties investigated were growth of lactic acid bacteria, characteristics of ripening, and sensory characteristics. Four vats of cheese were made on the same day from the same tank of fresh milk. Cheese samples were prepared with CLW at 2.0%, 4.0% and 6.0% of raw milk. Changes in gross composition, viable cell counts, pH, water soluble nitrogen(WSN), non casein nitrogen(NCN), non protein nitrogen(NPN), and proteolysis during maturation were measured. Polyacrylamide gel electrophoresis(PAGE) patterns were determined with control cheese. Viable cell counts of control and CLW cheese were not significantly different. The pH of CLW cheese increased gradually during maturation, and saponin levels and levels of NPN, NCN, and WSN were higher in CLW cheeses than control cheese. For most compositional data, the 4.0% CLW cheese was most similar to the control cheese. The PAGE pattern of cheese caseins indicated that the CLW cheeses degraded more rapidly than the control cheese. Control and 2.0% CLW cheese had good sensory scores, while scores for 4.0% and 6.0% CLW cheese were lower. However, sensory data depreciated with added levels of CLW, especially at a level of 4.0% or more. Further studies on levels of CLW and processing methods are required to improve sensory quality.
To investigate the oxidative stability of the Lithospermum erythrorhizon extracted oil, we prepared extracted oil from the cultivated and wild roots of Lithospermum erythrorhizon by autoclave method with soybean oil. The oil were stored for 30 days at , and the peroxide value (POV), acid value (AV) and carbonyl value(CV) were measured periodically. The weight was highly decreased in the oil added roots of Lithospermum erythrorhizon during the storage period. POV of soybean oil containing wild and cultivated Lithospermum erythrorhizon was generally enhanced with prolonged storage time, with the POV of the samples being lower than 100 meq/kg.oil after 30 days of storage. However, the POV of soybean oil was higher than 100meq/kg.oil after 10 days of storage. The pattern of the changes of AV and CV of soybean oil containing wild and cultivated Lithospermum erythrorhizon, were almost constant during the experimental periods. Nevertheless, the pattern of the changes of AV of soybean oil was rapidly increased during 20 days of storage, and that of CV of soybean oil was rapidly increased duringdays of storage and then slowly increased during the remainder of the experimental period. However, soybein oil was rapidly increased during 20 days of storage and then slowly decreased during the reminder of the experimental period. The overall results suggest that wild and cultivated Lithosyermum erythrorhizon added antioxidant activities to the autooxidation of soybean oil.
The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at . The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between to CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.
Phytoncide essential oil derived from pine leaves was applied for the control of enzymatic browning of fresh-cut lettuce. Changes in the browning characteristics of cut lettuce treated with phytoncide in an water or ethanol solution (1%, v/v) at 10 °C were investigated for 12 days at 4 °C. Other samples dipped in distilled water or 95% ethanol were used as the controls. The samples treated with phytoncide in an ethanol solution showed significantly higher L* values and lower a* values, ΔE values, browning index, phenolic compounds, and enzyme activities (PPO, POD, PAL) related to browning. The samples dipped in distilled water showed the opposite tendency. On the basis of changes in the browning characteristics, anti-browning effects of each treatment, phytoncide in an ethanol solution was the most effective treatment applied. These results suggest that phytoncide treatment could be used as an effective method for controlling enzymatic browning in fresh-cut lettuce.
In order to evaluate the oxidation stability, chemical compounds, and sensory for the garlic-salt laver, we prepared the garlic-salt laver added with different levels of salt and garlic power. The lipid per oxidation of garlic-salt laver was monitored by measuring the formation of 2-thiobarbituric acid reactive substances (TBARS). In addition, the general chemical compounds of laver with garlic-salt were determined by moisture, crude lipid ash, and protein. The major tocopherol compounds of laver with garlic-salt were measured using HPLC system. The contents of a-tocopherol decreased with time, in contrast to γ-tocopherol which increased with time. The lipid profiles of laver with garlic-salt were high in linoleic acid although they did not change with time. Formation of TBARS of laver increased in control but did not increase in laver with garlic-salt. After 12 weeks, laver with 33% garlic-salt showed strong inhibition effect on TBARS formation. The sensory evaluation of laver with garlic-salt were tested. The results seem to indicate that laver with 33% garlic-salt can be used as a good ratio.
Antioxidative activities of ethanol extracts of seed, branch, leaves, and aerial part of Crotalaria sessiflora L. were compared using in vitro experimental model. Solid contents of each extracts were 12.68, 16.28, 13.04, and 18.59 g/ 100 mL, and phenolic acid contents were in branch, aerial part, seed, and leaves, respectively. Extracts prepared from leaves showed highest electron-donating ability toward DPPH. SOD-liked activities were 78.95, 70.85, 74.65, and 87.49% in aerial part, branch, seed, an leaves respectively. Extracts prepared from leaves showed 59.39% inhibitory effect on peroxidation of egg yolk lecithin.
This study was performed to observe cytotoxic effect of the pine needle extracts against cancer cell lines including human gastric carcinoma (KATOIII), human lung carcinoma (A549), human hepatocellular carcinoma (Hep3B) and human breast adenocarcinoma (MCF-7) using MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide) and SRB (sulforhodamine B) method. The extracts were prepared by step-wise fractionation of ethanol extract of pine needles using diethylether, chloroform, ethylacetate, butanol and water. The growth of the cancer cells in medium containing pine needle extracts were significantly inhibited degree in proportion to the increase of the extract concentration. A significant shrinkage of Hep3B cells was observed when the cells were exposed into 0.5, 1 mg/mL of pinus rigida extract.
Deep-fat fried foods possess low levels of mutagenic activity, and severely abusive frying conditions must be employed to
obtain appreciable levels of mutagenic activity. With French fried potatoes, either excessively long frying times (35-40 min)
or abnormally high frying temperatures (above 410 F or 210 C) were necessary to generate appreciable levels of mutagenic activity
(> 2.5 times the spontaneous mutation rate). Repetitive frying of 45 batches of French fried potatoes or onion rings in the
same batch of shortening elicited no increase in mutagen formation. Repetitive frying of fish fillets in the same batch of
shortening resulted in the generation of appreciable levels of mutagen(s) in both the acidic and basic methylene chloride
extracts. Increased mutagenic activity was noted by the 7th batch. Fish fillets obtained from a local restaurant at selected
intervals during a one-week period of use of a particular batch of frying oil contained much lower levels of mutagenic activity.
A simple method for quality assessment of heated oils and fats is described. The proposed method involves precise determination
of molecular weight averages (MWA)viz., the weight average molecular weight (
( [`(M)]w )\left( {\bar {\rm M}w} \right)
), the number average molecular weight (
( [`(M)]n )\left( {\bar {\rm M}n} \right)
) and the Z-average molecular weight (
( [`(M)]z )\left( {\bar {\rm M}z} \right)
) by high performance size exclusion chromatography (HPSEC) and their quantitative correlation to percent polar material obtained
by column chromatography (CC). Change in MWA on heat treatment of fourteen different edible oils and fats at 180° ± 2°C for
eight 8-hr days is studied. Relative standard deviations and regression coefficients of correlation between MWA and their
ratios (
( [`(M)]w )\left( {\bar {\rm M}w} \right)
, {
( [`(M)]n )\left( {\bar {\rm M}n} \right)
}, {
( [`(M)]z )\left( {\bar {\rm M}z} \right)
}, {
[`(M)]z/[`(M)]n\bar {\rm M}z/\bar {\rm M}n
}, {
[`(M)]w/[`(M)]n\bar {\rm M}w/\bar {\rm M}n
} and {
[`(M)]z/[`(M)]w\bar {\rm M}z/\bar {\rm M}w
)vs percent polar material have been reported. Probable discard time was predicted for all the oils based on the above-mentioned
correlations and also from the percent of high molecular weight (H. Mwt) species formed. It was observed that the oils which
are generally recommended for coronary patients deteriorated faster. A possibility of extending this methodology to the frying
oils is suggested.
There are many in vivo components that suppress lipid peroxidation. Vitamin E reacts as a chain breaking antioxidant. Rates and possible mechanisms were determined for the oxidations of α tocopherol and derivatives of coenzyme Q by linoleate peroxy and alkoxy radicals. α Tocopherol undergoes hydrogen abstraction; the apparent quinone methine proceeds by acid catalysis and hydration to form α tocopherol quinone. α Tocopherol and ubichromenols were oxidized at similar rates; their respective hydroquinones oxidized much faster. The peroxidation of membrane lipids appear to be unique in its production of fluorescent damage products. In the peroxidation of mitochondria, microsomes and model systems of membranes, phosphatidyl ethanolamine becomes crosslinked by malonaldehyde, producing the fluorescent product R-N=CH-CH= CH-NH-R. Average molar ratios of O2 absorbed:malonaldehyde produced:fluorescent products produced were 500:20:1. With excitation at 360 nm and fluorescence at 430 nm, these lipofuscinlike pigments can be measured with high sensitivity and fair selectivity.
The biological properties of heated fats are related to their chemical properties. This chapter examines the chemical changes that occur when fats are subjected to abusive conditions and the biological properties of the abused fats. Fats used in cooking are heated in air. Therefore, oxidative changes accompany and precede the thermal changes. Even when fats are heated with exclusion of air under laboratory conditions, it is possible that the observed thermal changes depend upon either the presence of traces of oxygen in the environment or upon the presence of fat components that have suffered oxidation before the heating. For these reasons, heating and oxidation must be considered together. The chapter discusses the fats that have been oxidized at low temperatures, the extreme conditions of heating, and of heating and oxidation.
Malondialdehyde, which is generated by lipid peroxidation, can form DNA-protein and/or interstrand DNA crosslinks. The biological consequences of inaccurate repair of these crosslinks may be severe. The expected levels of crosslinking of DNA in vivo are low, and an extremely sensitive method must be used for their detection and measurement. Because both types of crosslinks may contain cytosine, the cytosine residues of DNA were labeled in vitro with 125I. The iodinated DNA was treated with Penicillium nuclease P1 at pH 6 and with alkaline phosphatase at pH 9, and the nucleosidic compounds were analyzed by high-performance liquid chromatography. The optimum conditions for measurement of the crosslinks on Ultrasphere ODS or Zorbax ODS columns were 50 mM ammonium phosphate buffer, pH 7, that contained 2% methanol and 5 mM tetra-t-butylammonium phosphate. Both DNA-protein and interstrand DNA crosslinks were measurable simultaneously. The method was quantitative, reproducible, and able to detect crosslinked adducts at subpicomole levels, so that as few as two crosslinks per 10(6) base pairs were detectable.
Although the sesame lignans, sesaminol and sesamolinol, have been shown to possess antioxidative activity, less is known about the metabolism and antioxidative properties of sesamolin, a major constituent of sesame oil. To determine the ability of sesamolin to act as an antioxidant in vivo, we fed rats a diet containing 1% sesamolin for 2 wk and studied its metabolism and its effects on oxidative stress. About 75% of the ingested sesamolin was excreted unmetabolized in feces, but it was not detected in urine. Sesamolin and its metabolites, sesamol and sesamolinol, were excreted primarily as sulfates and glucuronides. The amount of sesamolin and its metabolites was lower in the plasma than in the liver or kidneys. When we compared rats fed a diet containing 1% sesamolin for 14 d with those fed a control diet, we found that liver weight was significantly greater in the former group. Lipid peroxidation activity, measured as 2-thiobarbituric acid reactive substances, was significantly lower in the kidneys and liver of the sesamolin-fed rats than in the controls. In addition, the amount of 8-hydroxy-2'-deoxyguanosine excreted in the urine was significantly lower in the sesamolin-fed rats. These results suggest that sesamolin and its metabolites may contribute to the antioxidative properties of sesame seeds and oil and support our hypothesis that sesame lignans reduce susceptibility to oxidative stress.
A study on the formation of trans fatty acids with heating and storage of fats and oils(I)-The change of physicochemical characteristic and total trans fatty acids content
- Ds Kim
- Bs Kim
- Ahn
- Ds Kim
- Bs Kim
- Ahn
Effect of pine needle powder on the duality of frozen yoghunt
- Hh Chung
- Lee
- Hh Chung
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Change of sugars, organic acids and amino acids content during fermentation of pine needle added Kimchi
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- Kim
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- Kim
Short - term Oral Toxicity Test of the Pine Needle Extracts in Rat
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- Kim
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- Kim
Effect of dietary supplementation with pine leaf on lipid parameters in rats
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Isolation of 4 - hydroxy - 5 - methyl - 3 [ 2H ] - furanone from Pine Needles as an Antioxidative Principle
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Inhibitory effect of main pine needle extracts on the chemically induced mutagenicity
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- Kang
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- Kang
Effects of pine needle extracts on enzyme activities of serum and liver, and liver morphology in rats fed high fat diet
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Comparison of oxidative stability in sesame, corn and safflower oils
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The use of antioxidants in foodsAuroma & B. Halliwell. Free radicals and food additivies
- J Loliger
Toxicological aspects of food antioxidants
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- Dk Salunkhe
Cytotoxic Effect of the Pine needle extracts
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- Kp Chio
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