Physiological Activities of Sesame, Black Sesame, Perilla and Olive Oil Extracts

Kim, Eunjoo; Hwang, Seong-Yun; Son, Jong-Youn

doi:10.3746/jkfn.2009.38.3.280

Cited by 9 publications

(5 citation statements)

References 15 publications

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“…When antiradical activity in methanol fraction of sesame and perilla oil is compared, sesame oil showed greater DPPH radical scavenging activity than perilla oil, but for superoxide anion, perilla oil demonstrated higher activity than sesame oil. These results are in good agreement with the results of Kim et al (15). The differences in antiradical capacity against different radicals from identical oil samples might be due to the different types of antioxidants present in the corresponding oils.…”

Section: Discussionsupporting

confidence: 83%

“…The inhibition rate for the perilla oil ME tested at 1 mg/mL was 21.10 ± 2.83% which is 1.6 and 6.7 folds greater than that for sesame (13.25 ± 2.60%) and sunflower oil (3.14 ± 1.21%) MEs, respectively. Superoxide anion scavenging activity of perilla oil ME is higher than that for sesame oil, which is in line with the results reported by Kim et al (15). Also, ME of sunflower oil showed antiradical activity against superoxide anion, which is in line with the result from DPPH radical assay; however, hydroxyl radical scavenging activities of those MEs observed in this study are much higher than for superoxide scavenging activity.…”

Section: Free Radical Scavenging Activity Of Methanol Extracts Of Persupporting

confidence: 79%

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Antiradical Capacities of Perilla, Sesame and Sunflower Oil

Hong¹,

Kim²,

Oh³

et al. 2010

JFN

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The aim of this study is to examine the radical scavenging activity of perilla and sesame oil that Koreans traditionally consume. For DPPH radical scavenging activity, oil and its hexane/70% methanol extracts (ME) are used and for superoxide and hydroxyl radical scavenging activities, ME are used. Unrefined perilla oil, sesame oil, and refined sunflower oil are used. The yields for ME of perilla, sesame and sunflower oil are 0.57, 0.61, and 0.30%, respectively, and the amounts of phenolic compounds in ME of corresponding oil are 18.77, 88.64 and 0.05 μg tannic acid/mg, respectively. IC 50 for DPPH scavenging activity of perilla, sesame and sunflower oil are 2.12, 1.91, and 3.35 mg/mL, respectively and those for ME of corresponding oils are 0.42, 0.07, and 43.11 mg/mL, respectively. In DPPH assay, the solvent used for oil sample is iso-octane and that for ME is methanol. Superoxide anion scavenging activity of ME of perilla, sesame and sunflower oil tested at 1 mg/mL concentration are 21.10, 13.25, and 3.14%, respectively. Hydroxyl radical scavenging activities of those samples tested at 1 mg/mL concentration are 86.08, 93.30, and 93.17%, respectively. In summary, the refining process seems to remove the phenolic compound during oil processing. Antiradical substances in perilla and sesame oils responsible for scavenging DPPH radicals are present in the methanol fraction, while the antiradical substances in the sunflower oil are in the lipid fraction. DPPH scavenging activity of ME of sesame oil is significantly higher than that of perilla oil (p<0.05). However, superoxide anion scavenging capacity of ME of perilla oils was found to be greater than that of both sesame and sunflower oils (p<0.05).

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Section: Discussionsupporting

confidence: 83%

Section: Free Radical Scavenging Activity Of Methanol Extracts Of Persupporting

confidence: 79%

Antiradical Capacities of Perilla, Sesame and Sunflower Oil

Hong¹,

Kim²,

Oh³

et al. 2010

JFN

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“…It has been reported that addition of olive oil into certain food makes them resistant to oxidation due to the presence of antioxidants such as β-carotene and phenolic compounds ( Aparicio et al, 1999 ; Kim et al, 2009 ). Ansorena and Astiasarán (2004) reported that the addition of olive oil to sausages was more effective than using vacuum packaging methods for avoiding lipid oxidation during storage.…”

Section: Resultsmentioning

confidence: 99%

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

Kruk

Kim²,

Kim³

et al. 2014

Asian Australas. J. Anim. Sci

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This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

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“…Perilla ( Perilla frutescens ) is an important crop which produces edible leaves and oil from its seeds which is used as a seasoning in Korean food (Kim et al., 2009). Perilla is cultivated throughout the year in greenhouses in southern Korea.…”

Section: Figurementioning

confidence: 99%