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The objective of this study was to quantify four polycyclic aromatic hydrocarbons (PAH4) in herbal medicine products in Korea. The PAH4 (benzo[

Benzyl chloride is a harmful chemical that contaminates air, water, and food. A static headspace GC–MS method for determining benzyl chloride in food was developed and validated. Two food matrices (fat/oil and chicken) were used for method validation. Sample preparation involved ultrasonication extraction and purification (syringe filtration). Linearity (R(2)) was > 0.99, accuracy ranged from 86.91% to 110%, the limit of detection was 0.04–0.17 mg/kg, and the limit of quantification was 0.13–0.52 mg/kg. Recovery varied from 88.19% to 111.77%, and precision ranged from 0.10% to 1.17% in intraday and interday analyses. Among 102 food items (oils, fats, meat, marine, and egg products) distributed in Korea, benzyl chloride was only detected in six of the marine products. The validated analytical method can be used for routine monitoring of benzyl chloride residues in food and thereby prevent the human health risks associated with the consumption of food contaminated with this chemical.

This study analyzed four polycyclic aromatic hydrocarbons (PAHs) from frequently consumed home meal replacement (HMR) products in Korea and evaluated their chemical analysis methods. The PAHs investigated were benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene. Chrysene-d12 and benzo[a]pyrene-d12 served as internal standards. The sample was dissolved in dichloromethane before extraction. Liquid–liquid extraction, microwave extraction, alkali digestion and GC–MS were used for analysis. Method validation was conducted on four matrices: fatty solid, fatty liquid, non-fatty liquid, non-fatty solid. Linear correlation coefficients (R(2)) were all above 0.99 and accuracy ranged from 80.03 to 119.65%. The LOD and LOQ were in the range of 0.03–0.15 and 0.09–0.44 μg/kg, respectively. The recoveries varied from 81.09 to 116.42% and precision ranged from 0.07 to 10.73% in both intraday and interday analysis. All concentrations of total PAHs from HMR products were detected at relatively low concentration. This study could provide the PAHs content from HMR products in Korea.

Background The advances in products based on nanotechnology have directed extensive research on low-cost, biologically compatible, and easily degradable materials. Main body Sericin (SER) is a protein mainly composed of glycine, serine, aspartic acid, and threonine amino acids removed from the silkworm cocoon (particularly Bombyx mori and other species). SER is a biocompatible material with economic viability, which can be easily functionalized due to its potential crosslink reactions. Also, SER has inherent biological properties, which makes possible its use as a component of pharmaceutical formulations with several biomedical applications, such as anti-tumor, antimicrobials, antioxidants and as scaffolds for tissue repair as well as participating in molecular mechanisms attributed to the regulation of transcription factors, reduction of inflammatory signaling molecules, stimulation of apoptosis, migration, and proliferation of mesenchymal cells. Conclusion In this review, the recent innovations on SER-based nano-medicines (nanoparticles, micelles, films, hydrogels, and their hybrid systems) and their contributions for non-conventional therapies are discussed considering different molecular mechanisms for promoting their therapeutic applications.

Nitrated polycyclic aromatic hydrocarbons (nitro-PAHs) are organic, carcinogenic and mutagenic compounds that originate from the reaction of PAHs with NO(x) and OH radicals. In this study, an analytical method was developed, for the determination of seven nitro-PAHs and the method was applied to quantify the nitro-PAHs, in coffee model systems, prepared with coffee beans produced from three distinct locations and under various roasting conditions. Also, experiments were performed to study the effect of adding various amino acids on the formation of nitro-PAHs. The free radicals produced, were quantified by electron spin resonance (ESR), to assess their correlation with the formed nitro-PAHs. After extraction and cleanup, the nitro-PAHs in coffee were analyzed by gas chromatography/mass selective detection. In all heated coffee model systems, the addition of the amino acids, significantly increased the nitro-PAHs compared to the control. The ESR results were consistent with previous outcomes on the formation of nitro-PAHs.

Nanotechnology is a rapidly growing scientific field and has attracted a great interest over the last few years because of its abundant applications. Green nanotechnology is a multidisciplinary field that has emerged as a rapidly developing research area, serving as an important technique that emphasize on making the procedure which are clean, non-hazardous, and especially environmentally friendly, in contrast with chemical and physical methods currently employed for nanosynthesis. The biogenic routes could be termed green as these do not involve the use of highly toxic chemicals or elevated energy inputs during the synthesis. Differences in the bio-reducing agents employed for nanosynthesis can lead to the production of nanoparticles (NPs) having distinct shapes, sizes, and bioactivity. The exquitiveness of the green fabricated NPs have capacitated their potential applications in various sectors such as biomedicine, pharmacology, food science, agriculture, and environmental engineering. The present review summarizes current knowledge on various biogenic synthesis methods, relying on plants, waste biomass, and biopolymers and their reducing and stabilizing agents to fabricate nanomaterials. The main emphasis has been given on the current status and future challenges related to the wide-scale fabrication of nanoparticles for environmental remediation, pathogenicity, and agricultural applications.

Process byproducts from the fruit industry may represent a cheap and reliable source of green reducing agents to be used in current bio-nanosynthesis. This study reports the use of orange (Citrus × clementina) peel aqueous extract (OPE) for one-pot green synthesis of silver nanoparticles (AgNPs) with high effectiveness against various microbial pathogens as well as rat glial tumor C6 cells. The effects of various operational parameters on the synthesis of AgNPs were systematically investigated. The morphology, particle size, and properties of synthesized AgNPs were characterized using UV–visible spectroscopy, x-ray diffraction, x-ray photoelectron spectroscopy, field emission scanning electron microscopy, energy-dispersive x-ray spectroscopy, and Fourier transform infrared spectroscopy. High-resolution transmission electron microscopy shows that the nanoparticles are mostly spherical in shape and monodispersed, with an average particle size of 15–20 nm. Notably, the OPE-synthesized AgNPs were stable up to 6 months without change in their properties. Low doses of OPE-AgNPs inhibited the growth of human pathogens Escherichia coli, Bacillus cereus, and Staphylococcus aureus. The minimum inhibitory concentration and minimum bactericidal concentration of AgNPs against selected pathogenic bacteria were determined. OPE-AgNPs exhibited strong antioxidant activity in terms of ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging (IC50 49.6 μg/mL) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging (IC50 63.4 μg/mL). OPE-AgNPs showed dose-dependent response against rat glial tumor C6 cells (LD50 60 μg/mL) showing a promising potential as anticancer agents. Overall, the current investigation highlighted a cheap green technology route to synthesize AgNPs using OPE byproducts and could potentially be utilized in biomedical, cosmetic, and pharmaceutical industry.

The current investigation highlighted a novel cost-effective green synthesis of silver nanoparticles (AgNPs) using Argyreia nervosa leaves extract (ANE) as a potential reducing and capping agent. Surface plasmon resonance confirmed the formation of AgNPs with maximum absorbance at λ max = 435 nm. FTIR revealed the involvement of biological macromolecules of ANE in the synthesis and stabilization of AgNPs. HRTEM images showed that the size of the spherical AgNPs ranged between 5 and 40 nm with average particle size of about 15 nm. The ANE-AgNPs showed inhibition activity against carbohydrate digestive enzymes α-amylase and α-glucosidase, with EC50 of 55.5 and 51.7 µg/mL, respectively, indicating its antidiabetic potential. The in vitro antioxidant activity of ANE-AgNPs was evaluated in terms of ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radicals scavenging assays with IC50 value of 44.3 and 55.9 µg/mL, respectively. The AgNPs displayed strong antibacterial activity against foodborne bacteria with zone of inhibition 16.0 and 12.5 mm for Escherichia coli and Staphylococcus aureus, respectively, and also exhibited strong synergistic antibacterial activity together with standard antibiotics. The biological activity in terms of antioxidant, antidiabetic and antibacterial potential could be useful in various bio-applications such as cosmetics, food, and biomedical industry.

Sesamol is a phenol derivative of sesame oil and a potent anti-oxidant, anti-inflammatory, anti-hepatotoxic, and anti-aging compound. We investigated the effects of sesamol on the molecular mechanisms of adipogenesis in 3T3-L1 preadipocytes. The intracellular lipid accumulation accompanied by increased extracellular release of free glycerol was decreased during differentiation on treating 3T3-L1 with sesamol. Sesamol treatment on 3T3-L1 inhibited adipogenic differentiation by down-regulating adipogenesis-related factors (C/EBPα, PPARγ, and SREBP-1). Lipid accumulation was repressed by decreasing fatty acid synthase and by up-regulating lipolysis-response genes (HSL and LPL). The molecular mechanisms of sesamol-induced inhibition in adipogenesis were mediated by increased levels of phosphorylated adenosine monophosphate-activated protein kinase and its substrate acetyl-CoA carboxylase. Sesamol treatment, in turn, modulated the different members of the mitogenactivated protein kinase family by suppressing phosphorylation of ERK 1/2 and JNK and by increasing the phosphorylation of p38. In summary, sesamol inhibits adipogenic differentiation by reducing phosphorylation levels of ERK 1/2 and JNK while inducing lipolysis by activating p38 and AMPK. Our results demonstrate that the molecular mechanisms of in vitro anti-obesity effects of sesamol are due to the combined effects of preventing both lipid accumulation and adipogenesis.

There is much interest in the fishery industry in developing freshness indicator which can reflect the storage history of products and their quality. Freshness is one of the main considerations for the fishery industry and consumption. In this study, a freshness indicator of fish products, especially skate (Raja kenojei), was developed. The release of amines especially ammonia from decomposing fish is concentrated in headspace and they can be detected by pH-sensitive sensor unit. The sensor unit was organized with polymer matrix solution, which contains bromothymol blue-phenol red as pHsensitive dye to monitor visible color changes from yellow to purple. We investigated the sensor unit formulation, which responds to the ammonia formation in fish products. The color change of the sensor unit was evaluated as well as the selection of the proper weight of fish products and packaging material. Results will be useful to establish a basis for development of a freshness indicator and to determine the suitability of freshness indicator formulations for intelligent food packaging applications.

A gas freshness indicator consisting of the pH-sensitive dye bromothymol blue-phenol red (BTB-PR) was investigated for visible color changes of fish product quality based on the quantity of volatile amines. Chromaticity values of the gas indicator accurately tracked an increase in the ammonia content in the packaging headspace of fish products, especially skate (Raja kenojei). Gradual color changes of the gas indicator response correlated with the quality of fish including pH values during storage. Ammonia content was evaluated during the fish storage using headspace solid-phase microextraction analysis with gas chromatography-flame ionization detection. The validation results suggested that good linearity (R²=0.99) and recovery of 84.00%. The limits of detection and quantification were 8.70 and 26.30 mg/L, respectively. A pH values of skate and chromaticity of gas indicator were measured and the correlation with ammonia content was evaluated. Results of this study could prove the application of gas indicator as intelligent package for improvement of food safety.

This study was carried out to investigate contents of 8 polycyclic aromatic hydrocarbons (PAHs) from frequently consumed seafood and dairy products and to evaluate their chemical analysis methods. Samples were collected from markets of 9 cities in Korea chosen as the population reference and evaluated. The methodology involved saponification, extraction with n-hexane, clean-up on Sep-Pak silica cartridges and gas chromatograph-mass spectrometry analysis. Validation proceeded on 2 matrices. Recoveries for 8 PAHs ranged from 86.87 to 103.57%. The limit of detection (LOD) 8 PAHs was 0.04~0.20 µg/kg, and limit of quantification (LOQ) of 8 PAHs was 0.12~0.60 µg/kg. The mean concentration of benzo[a]pyrene (BaP) was 0.34 µg/kg from seafood and 0.34 µg/kg from dairy products. The total PAHs concentration was 1.06 µg/kg in seafood and 1.52 µg/kg in dairy products.

The antioxidant activity and oxidative stability of spice extract-added mayonnaise during storage were evaluated. Antioxidant activities of spices were evaluated using DPPH (1,1-diphenyl-2-picryl hydrazyl) and ABTS (2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity testing, along with total phenol and total flavonoid contents. Total phenol contents of ethanol extracts from rosemary, oregano, ginger, and black pepper were 19.30, 23.49, 5.97, and 8.85 mg/100 g, respectively. Total flavonoid contents were 12.11, 16.98, 2.19, and 3.58 mg/100 g, respectively. The order of the largest DPPH radical scavenging activities were vitamin C, rosemary, tocopherol, oregano, butylated hydroxytoluene (BHT), black pepper, and ginger. Ethanol spice extracts were effective DPPH and ABTS radical scavengers, with volatile compound formation. Antioxidant activity testing showed a relationship between antioxidant activities, and total phenolic and flavonoid contents.

The effects of sesame oil (SO) on lipogenic gene expression and lipid metabolism were observed. One percent of SO was added into the high-fat diet (HFD) used to feed C57BL/6 male mice for 8 weeks. SO significantly lowered adipose tissue mass than that of the high-fat control group. In addition, serum and hepatic lipid contents were markedly lower than those of the high-fat control group. Especially, the ratio of HDL/LDL was much higher than that of the HFD group. The gene expression of key lipogenic enzymes, Ppar-γ, Srebp-1c, Scd-1, Fas, Acc, Lpl, and malic enzyme, was significantly downregulated in the liver and adipose tissue of mice fed sesame oil. This study suggests that high proportion of oleic acid in SO might be strongly associated with lowering serum and hepatic lipid profile and suppressing lipogenic gene expression.

Chemical properties of perilla oils under a variety of roasting conditions were evaluated. Roasting was performed in a hot-air roaster, with inlet air temperatures of 150–240 °C. The major fatty acid contents in perilla oil were α-linolenic, oleic, and linoleic acid. Trans-fatty acid content was 0.10–0.31 % from perilla oil under different roasting conditions. Maillard reaction products increased significantly from perilla oils exposed to higher temperatures for longer times. In particular, 2-methylpyrazine and 2,5-dimethylpyrazine were highest in the P210/30 (roasting temp. 210 °C, roasting time 30 min) and P210/30 treatments, respectively. Total benzo[a]pyrene of 0.21 µg/kg was detected in perilla oil under different roasting conditions. Evaluation of radical scavenging activity revealed that antioxidant function of perilla oil was promoted by increasing the roasting temperature of perilla seeds. As roasting temperature and time increased, the oxidative stability of perilla oils increased. The average iodine value of perilla oil under different roasting conditions was 154.23. Oxidation stability increased in the P240/20 group.

Gradual accumulation of the fishy-odor compound trimethylamine (TMA) from bacterial reduction of trimethylamine oxide (TMAO) is one of the characteristic chemical changes attributed to fish spoilage. Changes in TMA values were correlated with sensory testing results, storage temperature, storage time, and viable bacteria counts. TMA contents were determined under different storage conditions. Headspace solid-phase micro extraction analysis with gas chromatography using flame ionization detection was used with different storage times and temperatures. Mackerel samples were inoculated with Pseudomonas fragi to monitor changes in the TMA content and pH. The TMA content increased proportionally with time during storage, and pH values and the microbiological quality were evaluated to analyze correlations with the TMA content in fish products. The TMA content increased with an increasing number of P. fragi with good linearity (R2=0.997). Basic data are provided for developing a freshness indicator for fish spoilage.

A freshness indicator consisting of a polymer matrix solution containing the pH-sensitive dye bromocresol green was investigated for monitoring visible color changes of fish spoilage volatile compounds based on the quantity of volatile amines. Mackerel fillets were inoculated with Pseudomonas fragi and stored in incubators at 5, 12, 18, and 25°C. Chromaticity values of the freshness indicator accurately tracked an increase in the trimethylamine content in the packaging headspace. Gradual color changes of the freshness indicator response correlated with the quality of fish, including growth of P. fragi and pH values during storage. Results will be useful to establish a basis for development of a freshness indicator and to determine the suitability of freshness indicator formulations for intelligent food packaging applications.

Contents and human exposure to polycyclic aromatic hydrocarbons (PAHs) in fish and meat products in Korea were analyzed. Liquid-liquid extraction and HPLC with fluorescence detection were used. The average concentrations of total PAHs were 0.21 μg/kg for fish and shellfish, 1.97 μg/kg for meat, and 0.32 μg/kg for smoked products. The benzo[a]pyrene (BaP) content was

The contents of eight polycyclic aromatic hydrocarbons (PAHs), including benzo[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene], and indeno[1,2,3-c,d]pyrene were analyzed in 152 infant formulas in Korea as a risk assessment. To measure the eight PAHs, all infant formulas were randomly acquired from a supermarket or website. The 152 infant formulas were divided into three categories such as infant formula, follow-up formula, and special formula. The contents of eight PAHs were determined in the infant formulas by saponification, liquid-liquid extraction, purification, and high performance liquid chromatography with fluorescent detection. The concentrations of the eight PAHs varied from 0.088 to 0.181 μg/kg. In addition, the benzo[a]pyrene content in all samples was

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is a major heterocyclic amine that belongs to a class of mutagens found in foods. In this study, the inhibitory effect of food constituents on PhIP formation and its kinetics were evaluated in a model system. Adding 6 antioxidants and 4 sugars resulted in a concentrationdependent inhibition effect on PhIP formation. Epigallocatechin gallate (EGCG) (1,000 mg/L) inhibited (99.2%) of PhIP and was selected as an additive in a kinetic study. Inhibition of PhIP formation by EGCG decreased slightly with increased heating time. The rate constants and activation energy of PhIP formation increased when EGCG was added to the model system. This study has provided information for understanding the inhibition mechanisms of PhIP formation in a model system.

The influence of important precursors (amino acids and sugars) and heating conditions on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP), an abundant heterocyclic amine compound, and its formation kinetics were evaluated in a chemical model system. Phenylalanine containing α-amino propenoic acid (NH2CH2CHCOOH) may be involved in PhIP formation whereas glycine is not. Adding different amounts of 4 sugars (glucose, galactose, fructose, and ribose) resulted in significant differences (p

This study was conducted to define the antioxidant properties and cytoprotective mechanisms of sea buckthorn fruit extract (SFE) against cellular oxidative stress in mouse embryonic fibroblast (MEF) cells. Cell viability of MEF cells damaged by H2O2 was significantly increased by addition of SFE in a concentration dependent manner. Cytoprotective effect of SFE against oxidative damage was observed to be co-related with regulation of cell cycle progression. Induction of cell cycle arrest in G2/ M checkpoint was mediated by oxidative stress, but significantly reduced by treatment of MEF cells with SFE. Analysis of key regulatory proteins involved in G2/M arrest showed that SFE treatment leads to down-regulation of both phosphorylated Chk1 and cyclin B, which play important roles in cell cycle arrest of oxidatively damaged cells. Effect of SFE on apoptosis was evaluated by morphological and flow cytometric analysis. Apoptotic cell accumulation occurred by H2O2 treatment was decreased by co-treatment of MEF cells with SFE. Early apoptotic process involved in DNA fragmentation and condensation was also inhibited by additional treatment with SFE. Overall results suggest that cytoprotective effect of SFE is mediated by effective radical scavenging activity as well as altered cell cycle regulation which prevent apoptotic cell death induced by cellular oxidative stress.

The purpose of this study was to evaluate the physicochemical properties of various commercially available vinegar drinks consumed in the Korean market, including their pH, acidity, sugar, total soluble sugar, total acid, total amino acid content, and antioxidant capacity. The pH values ranged from 2.81 to 3.20 and total acidity ranged from 1.95 to 2.34%. Sugar content ranged from 31.63 to 38.75°Bx. The most commonly occurring acid was acetic acid, which can serve as an indication of the taste quality of the vinegars drinks under analysis. The total amino acid content ranged from 781 to 982 mg/L. The highest total anthocyanin content was 13.21 mg% in the blackberry vinegar (BV) and the lowest was 0.06 mg% in the red ginseng vinegar (HV). The antioxidant activities of samples were also evaluated with the BV found to have the highest activity and also showed the highest total polyphenol content.

The antioxidative activity of 6 kinds of extracts including 80% ethanol, hexane, chloroform, ethyl acetate, butanol, and water from seeds and seedpods of lotus (Nelumbo nucifera Gaertner) were evaluated by determining DPPH and ABTS radical scavenging activities as well as ferric reducing ability of plasma (FRAP). DPPH and ABTS scavenging capacities of the ethyl acetate fraction of lotus seed (LS) were 94.6 and 91.9% and those of the water fraction of lotus seedpod (LSP) were 94.5 and 95.2% at 0.8 mg/mL. The ethyl acetate fraction of LS and the water fraction of LSP also showed high FRAP. The high antioxidant capacities of LS and LSP may be due to their flavonoid and proanthocyanidin contents. The evaluation of antioxidant effect in LS and LSP is a valuable purpose, particularly for finding an inexpensive source for natural antioxidants and functional food. The high antioxidant capacity of LSP water fraction could be available as natural additive in food.

The temperature dependence of a polymerbased time temperature indicator (TTI) was investigated to determine the Arrhenius activation energy (Ea). Threshold temperature sensors were created by incorporating small amounts (1.0–2.0, w/w) of photoluminescent 4,4′-bis(2-benzoxazolyl)stilbene chromophores (BBS) into commercial grade copolymers of ethylene and norborene TOPAS 5013. The blends were melted and molded using a twin-screw extruder and a heating press. After the melting process, the blends were quenched in an ice water bath and the resulting films kinetically trapped the dyes in dispersed states. The polymer glass transition temperature (Tg) leads to irreversible phase separation and aggregation of dye, resulting in a permanent and clear change of film color. The temperature-dependent color change of TOPAS 5013 and BBS films were measured using a color difference meter at the TOPAS 5013 Tg (134°C). We investigated Arrhenius type kinetic modeling of the temperature-dependent color change such as activation energies of TTIs.

This study analyzed polycyclic aromatic hydrocarbons (PAHs) reported to be carcinogenic and listed by the International Agency for Research on Cancer (IARC) as group 1 to 3. Liquid-liquid extraction and HPLC-FLD were used to for the analysis and detection of the 7 PAHs. The average concentrations of total PAHs were 0.435 and 0.457 μg/kg in infant formulas and mixed milk powders, respectively. Furthermore, BaP contents were much lower than 1 μg/kg, the maximum tolerable limit reported by the Commission Regulation. PAH contents were converted to BaP to conduct exposure assessment and risk characterization. Dietary exposure was in the range of 0.037 to 0.073 ng-TEQBaP/kg/day. Margin of exposure (MOE) was from 1,370,000 to 2,700,000, which is of negligible concern.

The content of benzo[a]pyrene (BaP) was evaluated from 100 smoked food products commonly consumed in Korean market with HPLC. Analysis method for BaP content on smoked food products was evaluated and validated. For validation, the efficiency of saponification time and solid phase extraction cartridges were evaluated. During 1–4 h of saponification, recovery of BaP was ranged from 90.17 to 98.87%. Among the 5 tested cartridges including florisil, silica gel, and alumina cartridges (acidic, basic, and neutral), the most efficient cartridge was florisil cartridge and the recovery of BaP was 98.87%. Limit of detection and limit of quantification was 0.03 and 0.09, respectively. As a result of BaP content analysis from smoked food products, the average BaP content was 0.45 μg/kg and the highest content of BaP was 2.87 μg/kg detected in smoked salmon product.

This study was conducted to evaluate the cytoprotective activity of roasted coffee residues (RCRs) extract on mouse embryonic fibroblast (MEF) cells. RCRs originated from Colombia and Honduras are relatively nontoxic to cell growth and even stimulate cell proliferation. Colombian RCRs showed most efficient protective effects on MEF cells against oxidative damage induced by H2O2 compared among the extracts prepared under the same roasting time. The most significant radical scavenging activity was measured in RCR with roasting time of 8.5 min. Phenolic and nonphenolic compounds in RCRs were chlorogenic acid, caffeine, caffeic acid, nicotinic acid, trigonelline, and 5-(hydroxymethyl)furfuralolehyde. Effect of Colombian RCRs on apoptosis occurred by oxidative damage was evaluated by morphological and flow cytometric analysis. Apoptotic cell accumulation was decreased by cotreatment of MEF cells with Colombian RCRs. These results suggested that antioxidant potency of RCRs suppresses the cytotoxicity which is induced by H2O2 and has a protective effect on MEF cell against oxidative stress.

This study was conducted to evaluate the cytoprotective activity of lotus (Nelumbo nucifera Gaertner) seed extract (LSE) on mouse embryonic fibroblast (MEF) cells. The DPPH free radical scavenging activities of LSE increased in a concentration dependent manner. The cells, damaged by oxidative stress, decreased their viability following increasing concentration of H2O2, but the cotreatment of ethyl acetate fraction of LSE and H2O2 resulted in an increase in cell growth, by about 25%, compared to the cells treated with H2O2. The ethyl acetate fraction of LSE inhibited the cytotoxicity induced by H2O2 in a concentration dependent manner. The treatment of the n-butanol fraction of LSE on MEF cell was also examined by analyzing the DNA content and apoptotic rate, using flow cytometry. The oxidative damage to the cells, measured by apoptotic and necrotic cell accumulation, was similar with the addition of the ethyl acetate fraction of LSE to H2O2. These results suggest that LSE inhibited the cytotoxicity which is induced by H2O2, and has a protective effect on MEF cell against oxidative stress.

The sensitive and reliable method for determination of 6 pesticides, cyanazine (triazine), uniconazole (azole), diflufenican (nicotinilide), vernolate (thiocarbamate), bromoxynil (hydroxyl benzonitrile), and asulam (sulfanilyl carbamate) were examined and validated. The methods based on solid-phase extraction (SPE) and gas chromatograph (GC) with electron capture detection (ECD). Confirmation analysis of pesticides was carried out by GC-MS in the selected ion monitoring (SIM) mode using 2 target ions. Method validation was performed at 5 fortification levels (0.005, 0.01, 0.05, 0.1, and 0.5 mg/L). The linearity of the calibration curves was excellent in matrix matched standards, and yielded the coefficients of determination (R 2)≥0.9982 for all target analytes. The limit of quantification (LOQ) was 0.05 mg/L for 6 pesticide compounds and the reporting level of the method, defined as lower than the maximum residue levels established by Korea Food & Drug Administration (KFDA). Average recoveries of the pesticides spiked at 0.05, 0.1, and 0.5 mg/L into 3 agricultural products, rice, apple, and soybean were in the range 76.40–120% with relative standard deviation (RSD) values ≤11.07% for all compounds, respectively.

The effect of cooking temperature and time on amino-imidazo-azaarenes (AIAs) and carbolines in fried ground beef patties and chicken breast under different cooking conditions in Korea was evaluated. Beef patties were fried at different temperatures (150, 180, and 230°C) for 4, 8, 12, and 16 min per each side and then the amount of AIAs and carbolines was evaluated by solid-phase extraction and HPLC-MS analysis. In fried ground beef patties, formations of 9H-pyrido [3,4-b]indole (Norharman) and 1-methyl-9H-pyrido [3,4-b]indole (Harman) were dramatically increased at 230°C for 16 min. Concentrations of Norhanrman and Harman formed at 230°C for 16 min/side were 12 and 40 times greater than level those of Norharman formed at same cooking condition. In fried chicken breasts, 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline (7,8-DiMeIQx) and 2-amino-3,4,7,8-tetramethylimidazo[ 4,5-f]quinoxaline (Tri-MeIQx) were not found at 150 and 180°C. Norhanrman formed at 230°C for 16 min was approximately 4 times higher than fried chicken breasts at 180°C. These results suggest that increase of cooking temperature and time was directly affected on AIAs and carbolines formation in Korean cooked meat.

The analysis methods for 3 pesticides (ametryn, cyanophos, and fonofos) were developed and validated. One 1,3,5-triazine herbicide (ametryn), and 2 organophosphorus insecticides (cyanophos and fonofos) were tested. Three kinds of residual pesticides were classified into 2 groups according to the chemical structure and separation method. Solid-phase extraction (SPE) cartridge was used for sample purification and isolation of analytes. Final solution was analyzed with GC with nitrogen-phosphorus detection (NPD). Confirmation analysis of pesticides was carried out by GC-MS in the selected ion monitoring (SIM) mode. Correlation coefficient was ranged from 0.999 to 1.0, depending on sample analytes. Rice, apple, and soybean samples were selected for recovery experiment. Overall recovery rates from blank samples spiked at 3 fortification levels ranged from 76.29 to 107.4% with relative standard deviations lower than 20.2%. The limit of quantification was

The effects of natural food ingredients including Korean bramble, onion, and marinade sauce with water extracts of olive and lotus leaf on the formation of 15 heterocyclic amines (HCAs) were evaluated in fried beef patties and chicken breasts. The patties and chicken breasts containing natural food ingredients were fried at 230 and 200°C for 8 min on each side. Addition of 4 g Korean bramble to beef patties reduced the formation of 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 9H-pyrido [3,4-b]indole (Norharman), and 2-amino-6-methyldipyrido [1,2-a:3′,2′-d]imidazole (Glu-P-1) by 74, 62, and 39%, respectively. Also, when 2 g onion was added to beef patties, the formation of 2-amino-3,4,8-trimethylimidazo [4,5-f]quinoxaline (4,8-DiMeIQx), Glu-P-1, MeIQ, Norharman, and 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine (PhIP) was inhibited by 100, 96, 88, 74, and 79%, respectively. When marinade sauce containing 2% water extracts of olive and lotus leaf was added to chicken breasts, most HCAs formation was inhibited. Especially, the formation of Glu-P-1, 2-aminodipyrido [1,2-a:3′,2′-d]imidazole (Glu-P-2), and MeIQ were reduced by 100%.

In this study, heterocyclic anime (HCA) contents were monitored in commonly consumed pan-fried beefsteak based on the highest level of human exposure. Effect of addition of extra virgin olive oil (EVOO) on HCAs formation in fried beef steaks was evaluated. After EVOO was spread on the meat surface, the raw beef was cooked at 200°C for 5 min on each side. The HCAs were extracted from the meat samples and purified using a solid-phase extraction method and then analyzed by liquid chromatography-mass spectrometry (LC-MS). Among the 15 HCAs, 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2), 9H-pyrido [3,4-b]indole (Norharman), 1-methyl-9H-pyrido [3, 4-b]indole (Harman), 2-amino-9H-pyrido [2,3-b]indole (AαC), 2-amino-3-methyl-9H-pyrido [2,3-b]indole (MeAαC), 2-amino-3,8-dimethylimidazo [4,5-f]-quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b]-pyridine (PhIP) were detected in all of the cooked beefsteaks. HCAs formation was significantly reduced (p

This study was conducted to investigate the presence of 7 polycyclic aromatic hydrocarbons (PAHs) [benzo[a]anthracene (BaA), chrysene (CRY), benzo[b] fluoranthene (BbF), benzo[k]fluoranthene (BkF), benzo[a] pyrene (BaP), dibenzo[a,h]anthracene (DahA), benzo [g,h,i]perylene (BghiP)] in roasted coffee beans from Korean market. In this study, the method for sample preparation involved liquid-liquid extraction after saponification with potassium hydroxide (KOH), followed by solid-phase extraction (SPE). The external standard method was used for measurement, and regression coefficients ranged from 0.9938 to 0.9995. To determine how much of the analyte remained in the samples after sample preparation, 3-methylcholanthrene was spiked into the samples for a recovery study. The limits of detection and quantification of the 7 PAHs ranged from 0.016 to 0.497 and 0.054 to 1.656 μg/kg, respectively. The concentrations of PAHs in the 10 coffee samples ranged from 0.62±0.08 to 53.25±9.38 μg/kg. According to the results, the critically harmful PAH, BaP, was presented at levels harmless to humans.

Levels of toluene and other residual solvents were evaluated in food packaging materials as a preventive action against hazard occurrence in foods via migration and to confirm food safety. Automated headspace sampling and gas chromatography/mass spectrometry (HS-GC/MS) were used to determine residual solvent levels in the food packaging materials. Correlation coefficients as calibration factors were over 0.999 and relative standard deviations (RSD) of repeatability were below 3.6%. Limits of quantification (LOQ) ranged from 0.001 to 0.01 mg/m2. The levels of 7 residual solvents including toluene for potential migration from food packaging materials to food samples were below Korean regulatory limits.

The effects of fructooligosaccharide (FOS) and garlic on the formation of 15 heterocyclic amines (HCAs) were evaluated in fried beef patties. The HCAs were extracted from the fried meat samples and purified using a solid-phase extraction method and then analyzed on a liquid chromatography-mass spectrometry. Among the 15 HCAs, 3-amino-1, 4-dimethyl-5H-pyrido-[4,3-b]indole (Trp-P-1), 3-amino-1-methyl-5H-pyrido [4,3-b]indole (Trp-P-2), 2-amino-6-methyldipyrido [1,2-a:3′,2′-d]imidazole (Glu-P-1), 2-aminodipyrido [1,2-a:3′,2′-d]imidazole (Glu-P-2), 9H-pyrido [3,4-b]indole (norharman), 1-methyl-9H-pyrido [3,4-b]indole (harman), 2-amino-9H-pyrido [2,3-b]indole (AαC), 2-amino-3,8 dimethylimidazo [4,5-f]-quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b]-pyridine (PhIP) were detected in all of the cooked beef patties. Analysis of variance revealed that the addition of 1 or 3 g of FOS significantly reduced the formation of total amino-carboline type HCAs in the cooked beef patties, and adding the 1 or 3 g of FOS to ground beef patties reduced levels of PhIP and MeIQx (amino-imidazo-azaarenes; AIAs) in the patties. When it is compared with the HCA formation in control, additions of minced garlic (5.0, 10.0, and 15.0 g) to the ground beef patties (100 g) reduced HCA formation in the range of 14 to 100%.

This study was conducted to evaluate the cytoprotective activity of lotus (Nelumbo nucifera Gaertner) leaf extract (LLE) on mouse embryonic fibroblast (MEF) cells. The 2-diphenyl-1-picrylhydrazyl hydrate (DPPH) free radical scavenging activities of LLE increased in a concentration dependent manner. The cells, damaged by oxidative stress, decreased their viability following increasing concentration of H2O2, but the co-treatment of n-butanol fraction of LLE and H2O2 resulted in an increase in cell growth, by about 25%, compared to the cells treated with H2O2. The n-butanol fraction of LLE inhibited the cytotoxicity induced by H2O2 in a concentration dependent manner. The oxidative damage to the cells, measured by apoptotic and necrotic cell accumulation, was similar with the addition of the n-butanol fraction of LLE to H2O2. Taken together, these results suggest that LLE inhibited the cytotoxicity which is induced by H2O2, and has a protective effect on MEF cell against oxidative stress.