Effect of Far-Infrared Irradiation on Catechins and Nitrite Scavenging Activity of Green Tea

Lee, Seung‐Cheol; Kim, Soyoung; Jeong, Seok-Moon; Park, Ji-Hee

doi:10.1021/jf051866x

Cited by 50 publications

(39 citation statements)

References 28 publications

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“…Exposure to excess nitrite from the diet is implicated as a potential etiological factor in the development of stomach and colorectal cancers (Lee et al, 2006). Nitrite reacts with second and third grade amines to form nitrosamine in proteinrich foods, medicines, and residual pesticides.…”

Section: Nitrite Scavenging Activitymentioning

confidence: 99%

Antioxidant Activity of Several Cabbage (Brassica oleracea L.) Cultivars

Yang¹,

Songzhuzhao²,

Boo³

2015

Korean Journal of Plant Resources

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-Total phenol, flavonoid and antioxidant components of cabbage leaf samples derived from different cultivar were determined. Total phenol compound content showed the highest amount in methanol extracts from 'YR Howol' cultivar (11.72 ㎎/g), followed by 'Harutame' (10.66㎎/g), 'Winstar' (10.34 ㎎/g) and YR Hero (10.20 ㎎/g). The highest amount of total flavonoid content was observed from the methanol extracts of Harutame (5.39 ㎎/g), followed by Winstar (4.28 ㎎/g), Wialhowol (4.10 ㎎/g). The SOD enzyme activity showed a high activity of 'YR Hogeo' cultivar, and the cultivar of 'YR Howol' cultivar showed the lowest activity of SOD. The activity of CAT and APX showed higher values 'Ogane' and 'YR Hogeol' cultivars than the other cultivars. The POD activities showed relatively high values 'Ogane' and 'YR Howol' cultivars compared with other cultivars. The free radical (DPPH) scavenging activity showed lower IC50 values of 'Harutame' (15.71) and 'YR Howol' cultivar (16.88), however methanol extract of 'YR Hero' cultivar (22.49) being the highest. The extracts of all cabbage cultivars in the reaction solution of pH 1.2 could be decomposed nitrite more than 50%. Especially, the cultivar 'YR Hogeol' and 'Ogane' showed a relatively high nitrite scavenging activity for each 60.13% and 57.20% respectively. The IC50 values of antioxidant activity determined by ABTS were lower in 'Harutame' (17.04) and 'YR Howol' cultivar (17.97), and its results observed similar with values obtained from the same extracts by DPPH method. The result of this study suggests that the methanol extract of Brassica oleracea L. contains the high amount of phenolic and higher radical scavenging activities.

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Section: Nitrite Scavenging Activitymentioning

confidence: 99%

Antioxidant Activity of Several Cabbage (Brassica oleracea L.) Cultivars

Yang¹,

Songzhuzhao²,

Boo³

2015

Korean Journal of Plant Resources

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“…TPC of CP extract was determined according to the method of Lee et al (2006). One milliliter of the CP extract was mixed with 1 mL of 2% Na 2 CO 3 , and then centrifuged at 13,400 Â g for 5 min.…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

Effect of electron-beam irradiation on the antioxidant activity of extracts from Citrus unshiu pomaces

Kim

Lee

et al. 2008

Radiation Physics and Chemistry

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“…Adding nitrite to sausages forms N-nitrosamines in meat products, thereby, many studies have shown that nitrosamines can be minimized and/or impeded, as nitrite ions are fully scavenged (Rundlöf et al, 2000; Lee et al, 2006). Many intrinsic and/or extrinsic factors enhance nitrite ion development in sausage, indicating that reducing nitrite is a valuable approach to lower N-nitrosamine formation in meat products.…”

Section: Introductionmentioning

confidence: 99%

Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

Jin

Kim

Park

et al. 2012

Asian Australas. J. Anim. Sci

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This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to 74°C, stored at 4°C for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE a* and b* values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE a* but lower in CIE b* than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP.

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Effect of Far-Infrared Irradiation on Catechins and Nitrite Scavenging Activity of Green Tea

Cited by 50 publications

References 28 publications

Antioxidant Activity of Several Cabbage (Brassica oleracea L.) Cultivars

Antioxidant Activity of Several Cabbage (Brassica oleracea L.) Cultivars

Effect of electron-beam irradiation on the antioxidant activity of extracts from Citrus unshiu pomaces

Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

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