Ho-Jeong Lim

Responsive surface methodology optimizes extraction conditions of industrial by-products, Camellia japonica seed cake

Background: The central nervous system is easily damaged by oxidative stress due to high oxygen consumption and poor defensive capacity. Hence, multiple studies have demonstrated that inhibiting oxidative stress-induced damage, through an antioxidant-rich diet, might be a reasonable approach to prevent neurodegenerative disease. Objective: In the present study, response surface methodology was utilized to optimize the extraction for neuro-protective constituents of Camellia japonica byproducts. Materials and Methods: Rat pheochromocytoma cells were used to evaluate protective potential of Camellia japonica byproducts. Results: Optimum conditions were 33.84 min, 75.24%, and 75.82°C for time, ethanol concentration and temperature. Further, we demonstrated that major organic acid contents were significantly impacted by the extraction conditions, which may explain varying magnitude of protective potential between fractions. Conclusions: Given the paucity of information in regards to defatted C. japonica seed cake and their health promoting potential, our results herein provide interesting preliminary data for utilization of this byproduct from oil processing in both academic and industrial applications. SUMMARY Neuro-protective potential of C. japonica seed cake on cell viability was affected by extraction conditions Extraction conditions effectively influenced on active constituents of C. japonica seed cake Biological activity of C. japonica seed cake was optimized by the responsive surface methodology. Abbreviations used: GC-MS: Gas chromatography-mass spectrometer, MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, PC12 cells: Pheochromocytoma, RSM: Response surface methodology. Eui-Cheol Shin

Thermal oxidative stability of corn oil in ultra-high temperature short-time processed seasoned laver

The thermal oxidative properties of oils under general frying conditions (150–200°C) have been extensively studied; however, there is no information on the thermal oxidation of ultra-high temperature short-time (UHTST) processed oils. Here, we investigated the thermal oxidative properties of corn oil in seasoned laver that was prepared using the UHTST conditions (300°C for 10 s). The oxidation induction times of corn oil (CO), heated corn oil (HCO), and heated corn oil from seasoned laver (HCO-SL) were found to be 5.3, 3.3, and 4.1 h, respectively. The acid value (0.1) and peroxide value (2.2) in CO were increased to 0.2 and 2.5, respectively, in HCO and 0.2 and 5.5, respectively, in HCO-SL. The radical scavenging activities of CO, HCO, and HCO-SL were 72.4, 63.8, and 74.8%, respectively. Although both HCO and HCO-SL were treated using the UHTST conditions, HCO-SL was found to have a better induction time and antioxidant capacity than HCO.

An optimized extraction technique for acetylcholinesterase inhibitors from the Camellia japonica seed cake by using response surface methodology.

The response surface methodology (RSM) was used to optimize the extraction conditions for the acetylcholinesterase (AchE) inhibitory activity and extraction yield from Camellia japonica seed cake. Predicted values for AchE inhibition and extraction yield were 19.41 and 13.35%, respectively, which are in good agreement with the experimental values from validation, suggesting that RSM may provide a useful tool to optimization processes.

Thermal Oxidative Stability of Various Vegetable Oils used for the Preparation of the Seasoned Laver Pyropia spp.

Seasoned laver Pyropia spp. is a traditional Korean seafood that has gained popularity worldwide because of its unique taste, tex- ture, and health benefits. It is prepared by roasting a sheet of dried laver, to which vege table oils have been applied, at an ultra-high temperature (UHT) of 300°C. Therefore, the oxidative stability of the oils is the most important factor in determining the shelf life of seasoned laver products. In this study, we investigated changes in the thermal oxidative stability of six major vegetable oils (ses- ame, perilla, sunflower, rice bran, canola, and olive) during the seasoned laver processing. The oxidation induction time of each oil from the seasoned laver products was decreased compared with the fresh oil. These results indicate that the UHT treatment (300°C, 10 s) induced thermal oxidation of the oils. Among the six seasoned laver oils, the induction times of olive (OL, 8.02 h) and sesame (SE, 5.31 h) oils were significantly higher than the other oils. The acid values (AVs) of OL and SE oils from the seasoned laver were 0.49 and 0.79, respectively. On the other hand, perilla oil had the overall worst thermal oxidative properties (induction time: 0.35 h, AV: 2.82). Our results provide useful information about seasoned laver products for researchers or manufactures.