Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties

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1 1339 Asin Austrls. J. Anim. Si. Vol. 26, No. 9 : Septemer pissn eissn Effiy of Tomto Power s Antioxint in ooke Pork Ptties I. S. Kim, S. K. Jin, M. R. Yng, G. M. hu, J. H. Prk, R. H. I. Rshi, J. Y. Kim, n S. N. Kng* Deprtment of Animl Resoures Tehnology, Gyeongnm Ntionl University of Siene n Tehnology, Gyeongnm, , Kore ABSTRAT: This stuy ws rrie out to etermine the effets of tomto power (TP) on ooke pork ptties uring storge t 10 1 in the rk. The totl phenoli n flvonoi ontents of TP extrt were mg glli i/100 g n 3.52 mg queretin/100 g, respetively. The extrt of TP showe potentil ntioxint tivity in the DPPH ril-svenging ssy (E 50 = g/ml). Pork ptties were mnufture with 0.25% (T1), 0.5% (T2), 0.75% (T3) n 1.0% (T4) TP in si formul (). The ph n voltile si nitrogen (VBN) vlues of T2, T3 n T4 ptties were lower (p<0.05) thn the ptties uring storge. Inrese onentrtion of TP in met ptties erese (p<0.05) the 2-thiorituri i retive sustnes (TBARS) n totl plte ount (TP) vlues t 7 of storge. Tomto trete-ptties h lower (p<0.05) vlues for lightness (L*), ut higher (p<0.05) vlues for reness (*) n yellowness (*) t 3 n 7 of storge ompre with the. In the se of sensory evlution, the sores of olour, flvour n overll eptility of T3 n T4 ptties were higher (p<0.05) thn those of the ptty fter 3 or 7 ys of storge. (Key Wors: Tomto Power, Nturl Antioxint, Pork Ptties, Antioxint Ativity, Sensory Evlution) INTRODUTION The preferene of onsumers for nturlly erive olournts is ssoite with their imge of eing helthy n of goo qulity. Besie this some syntheti olournts re onsiere responsile for llergeni n intolerne retions (Ø sterlie n Lerfll, 2005). Reent stuies hve inite iet rih in tomto n tomto prouts possess potentil helth enefits (Tpiero et l., 2004). Tomto ontins not only the nutritionl ntioxints suh s vitmin A,, n E, ut lso gret quntity of nonnutritionl ntioxints, suh s et-rotene, rotenois, flvonois, flvones, n phenolis ompouns, et. (Hvsteen, 1983; Huson n Lewis, 1983; Vinson et l., 1998; Khhik et l., 2002). Lyopene, mjor rotenoi present in tomtoes, is known to erese risk of hroni iseses, suh s ner n riovsulr iseses (Grie et l., 2009; Zhng et l., 2009). In ft, most of the lyopene ontents of tomto re ssoite with the wter insolule frtion n they n lso e soluilize in hete oil (Hornero-Ménez n Mínguez-Mosquer, 2007). Moreover, it is oserve tht the iovilility of lyopene * orresponing Author: Suk Nm Kng. Tel: , Fx: , E-mil: whitenightt@hnmil.net Sumitte Jn. 31, 2013; Aepte Apr. 22, 2013; Revise My 26, 2013 from tomtoes is sustntilly improve y heting tomtoes in oil (Sthl n Sies, 1992; Grtne et l., 1997; Sies n Sthl, 1998). For tht reson, Herry et l. (1998) pointe out tht the presene of oil is ftor in the isomeriztion retion n the ntioxint in oil protets the trns- n is-lyopene isomers ginst oxition. However, few stuies hve reporte on the use of tomto prouts in met n met prouts (nogn 2002; Yilmz et l., 2002; Sánhez-Eslnte et l., 2003; Ø sterlie n Lerfll, 2005; De et l., 2007). The present stuy resses the utiliztion of ifferent levels of tomto power hete with oil s nturl ingreient in met prouts. The ojetive ws to evlute the ntioxint properties of tomto power (TP) n effets of TP on lipi oxition, olour stility, miroil growth n sensory evlution of proesse pork ptties uring refrigerte storge. MATERIALS AND METHODS Preprtion of tomto power n extrt Fresh tomtoes were otine from the Agriulturl Prouts Wholesle Mrket (Jinju, South Kore). Tomtoes were wshe, ie, n rie for 8 h t 50 in hot-ir rying oven (DM-122SP, Deil Engr. o., Kore). The resulte tomto pste (5 kg) ws mixe with olive oil (140 opyright 2013 y Asin-Austrlsin Journl of Animl Sienes

2 1340 Kim et l. (2013) Asin Austrls. J. Anim. Si. 26: ml), rie t 80 for 2 h n hete t 60 for 72 h in hot-ir rying oven. The ry yiel ws 6.07% of the fresh tomtoes. The rie tomto ws then pulverize using lener (3030, Hsign Feng Enterprise Ftory, Tiwn) n sieve through stinless sieve (40 mesh). The resulte TP ws then sele n kept in -40. This finl TP sore the following olour vlues using spetroolorimeter (R 400, Minolt o., Jpn): lightness (L*) 46.24, reness (*) 8.26, yellowness (*) In orer to evlute ntioxint properties of TP, the TP ws extrte using the metho of Br et l. (2006), repete twie, with solvent (hexne: etone: ethnol = 50:25:25, v/v/v) y mertion t room temperture for 4 h. The extrts were filtere (Whtmn No. 1) n evporte- rie (Heiolph, RW-0524G, Germny) elow 45. DPPH free ril svenging tivity Svenging tivity on DPPH free rils y the TP extrt ws ssesse oring to the metho reporte y Gymfi, Yonmine, n Aniy (1999) with slight moifitions. Briefly, 100 L solution of TP extrt t ifferent onentrtions (5 to 100 g/ml) in ethnol ws mixe with 100 L of 0.1 mm DPPH in ethnol. The mixtures were shken vigorously n llowe to stn t room temperture in the rk for 25 min. Blnk solutions were prepre with eh test smple solution (100 L) n 100 L of ethnol while the negtive ontrol ws 100 L of 0.1 mm DPPH solution plus 100 L of ethnol. L-Asori i ws use s the positive ontrol. Therefter, the sorne of the ssy mixture ws mesure t 518 nm ginst eh lnk in spetrophotometer (Ultrospe 2100 pro; Amershm Phrmi Bioteh o., Pistwy, NJ, USA). Lower sorne of retion mixture inites higher ril svenging tivity. DPPH ril svenging tivity ws lulte using the eqution: % svenging tivity = 100-((A s -A 0 )/As ontrol) 100 Where A 0 is the sorne of the lnk, n A s is the sorne of the teste smple. The E 50 vlue represente the onentrtion of the smple leing to 50% reution in the initil DPPH onentrtion. Totl phenoli ontent Totl phenoli ontents of the TP extrt were etermine spetrophotometrilly oring to the Folin- iolteu olourimetri metho (Singleton n Rossi, 1965). Beuse glli i is one of the polyphenol ompouns, totl phenoli ontent of TP extrt ws expresse s mirogrm glli i equivlents /100 g. Totl flvonoi ontent Totl flvonoi ontent of the TP extrt ws etermine using the metho of Me et l. (2005) with minor moifitions. In rief, 0.25 ml of smple (50 g/ml ws e to tue ontine 1 ml of ouleistille wter. Then, ml of 5% NNO 2, ml of 10% All 3 n 0.5 ml of 1 M NOH were e t 0, 5 n 6 min, sequentilly. Finlly, the volume of solution ws juste to 2.5 ml with oule-istille wter. The sorne of the solution ws etete t wvelength of 410 nm in spetrophotometer (Ultrospe 2100 pro; Amershm Phrmi Bioteh o., Pistwy, NJ, USA). Queretin n uiquitous flvonoi n foun in mny plnt extrts, ws use s stnr to quntify the totl flvonoi ontents. Results were expresse in mirogrm queretin equivlents (QE)/grm. Met ptty mnufture ommeril fresh pork loin n k-ft were otine from lol met mrket, trimme to seprle ft. The len met n the pork k-ft were seprtely groun through 10 mm plte n then through 5 mm plte in hopper (PM-98, MANA, Spin). Groun met n kft were thoroughly mixe with slt, sesoning n ie in mixer (Moel 5K5SS, USA). Sesonings n itives were otine from MS o., Lt. (Seongnm, South Kore). Met ptties were prepre oring to the following formul (%, w/w): groun pork (80), groun ft (10), slt (1.2), pepper (0.3), n istille wter or TP (8.5). Four levels of TP were 0.25% (T1), 0.5% (T2), 0.75% (T3) n 1.0% (T4). All tretments, out 2.0 kg eh, were replite three times from seprte met soures t three ifferent perios. Pork ptties were me with hmurger ptty mker (APAITY HM-10, hin) to e 2 m thik n weight pproximtely 50 g n were ooke in single grill (TG101-E, HOLLAND o., Kore) t 170 for 1 h (until rehing n internl temperture of 75 ). The ooke ptties were hille for 2 h t 4 1, eroilly pke, n store t 10 1 in the rk until susequent nlysis. ph of pork ptties ph mesurements were etermine y lening 10 g of pork ptties with 90 ml istille wter for 30 s (T25B, IKA Sn. Bh., Mlysi). Reings were tken with ph meter (8603, Metrohm, Swiss). Lipi oxition etermintion of pork ptties The lipi oxition ws etermine through 2- thiorituri i retive sustnes (TBARS) in mg mlonilehye (MDA)/kg of met s esrie y Trlgis et l. (1960).

3 Kim et l. (2013) Asin Austrls. J. Anim. Si. 26: Voltile si nitrogen (VBN) vlues of pork ptties A miro-iffusion metho esrie y Person (1968) ws moifie for the etermintion of VBN. The homogenize smple of eh ptty (10 g) ws mixe with 90 ml istille wter, lene for 10 s t low spee (Wring Blenor Moel 34BL97) n filtere through Whtmn No. 2 filter pper. One milliliter of filtrte ws pipette to onwy ish ontine 1 ml sturte K 2 O 3 solution n llowe for retion t 37 for 120 min. Bori i solution ontine n initor (methyl re n romoresol green) ws use to sor voltile nitrogen. The solution ws titrte with 0.01 N Hl n VBN vlue ws expresse s mg VBN/100 g of the smple. olour mesurement of pork ptties olour of pork ptties ws mesure instrumentlly in spetroolourimeter (R 400, Minolt o., Jpn) ( : nm, Δ : 10 nm, D65, 10 ) lirte with white plte n light trp tht ws supplie y the mnufturer. olour of pork ptties ws expresse using the IE L*** olour system (IE, 1976). Miroil nlysis of pork ptties Duplite smples of ptties (25 g) were tken septilly from eh tretment, trnsferre into sterile plsti pouhes n homogenize in 225 ml of sterile 0.1% peptone wter for 3 min t room temperture in stomher L-Blener (ST-Nom, Intersiene, Frne). Approprite ilutions of smples were prepre in sterile Nl solution (0.88%, w/v), plte in uplites onto plte ount gr (PA; Difo Lortory, Detroit, MI, USA) n inute t 35 for 48 h uner eroi onitions so s to ount the totl teri. E. oli were inute on E.oli/oliform ount plte petrifilm (3M Helth re, USA) t 32 for 2 ys uner the sme eroi onitions. Results were expresse s log 10 FU (olony forming units)/g ptties on ys 1, 3 n 7 of storge. Sensory evlution of pork ptties Smples were ssesse y trine pnel of 12 memers. To quint pnelists with prout ttriutes n intensities, six trining sessions, 1 h eh, took ple over week perio prior to smple testing. During this phse, smples from vriety of mnufturers orresponing to mximum n minimum intensities tht might e foun for eh ttriute (1: extremely unesirle, to 9: extremely esirle) were presente to pnelists. To test the pnel reprouiility, one itionl smple ws presente t eh session. It ws the replite of the seon smple of the set n ws serve t the en of the session. Slies (3 mm thik) of rnomly oe smples were otine n serve on pltes to pnelists. The olour, flvor n overll eptility of the smples were evlute using 9-point esriptive sle where (1) refers to extremely unesirle n (9) refers to extremely esirle. Pnelists were require to lense plte etween smples with wter n re. Three smples from ifferent pkges t 1, 3, n 7 of storge were suessively evlute in eh session. The smple orer ws rnomize within sessions t room temperture. Sttistil nlysis An nlysis of vrine ws performe on ll the vriles mesure oring to the generl liner moel proeure of the SAS sttistil pkge (SAS Institute, 1999). The totl numer of smples ws 200 (20 urgers per th 5 ifferent thes 2 replites eh). The Dunn s multiple rnge test (p<0.05) ws pplie to etermine ny ifferenes etween mens of tretments. RESULTS AND DISUSSION Totl phenoli n flvonoi ontents of TP extrt Phenols re very importnt plnt onstituents, euse of their svenging ility on free rils tht s elieve to e n tion of hyroxyl groups (Hemi et l., 2002). Anlysis of totl phenoli n flvonoi ontents in the TP extrts ws shown in Tle 1. The totl phenoli ontent n totl flvonoi ontents of the TP extrts were mg glli i/ 100 g n 3.52 mg queretin/100 g, respetively. A similr oservtion ws reporte efore (Toor n Svge, 2005), who foun tht the totl phenoli ontents (expresse s mg glli i equivlents/100 g) of skin, sees n pulp of tomtoes rnge etween 2.7 n 29.1 mg/100 g, while the flvonoi ontents of tomtoes otine from skin, sees n pulp were 8.7, 2.8 n 1.6 mg lutein equivlents/100 g. Dietry intke of flvonois-rih foo hs een onnete with reue risks of some ners (lung, oloretl, n gstri) n lso with low inienes of oronry hert iseses (Hertog et l., 1993; Hollmn et l., 1996; Knekt et l., 1997; Gri-loss et l., 1999). Free ril svenging tivity of TP extrt 2,2-iphenyl-1-pirylhyrzyl ril (DPPH) is stle free ril, n reserhers hve use this retion Tle 1. Extrtion yiel, totl phenoli n totl flvonoi ontent of tomto power extrt omposition 1 Extrtion yiel (%) Totl phenoli ontent (mg glli i/100 g) Totl flvonoi ontent (mg queretin/100 g) 1 Vlues re men of triplite etermintions. 2 Bse on 100 g ry power wt.

4 1342 Kim et l. (2013) Asin Austrls. J. Anim. Si. 26: system to evlute the effiieny of ntioxints (Brn- Willims et l., 1995; Bonet et l., 1997; Sánhez-Moreno et l., 1998). The ition of the TP extrt to DPPH solution use rpi erese in sorne t 518 nm s n inition to its goo svenging pity. As shown in Tle 2, the TP extrt possesse sustntil oseepenent ntioxint tivity n lmost omplete svenging of DPPH ril ws oserve t 25 g/ml of the extrt (E 50 = g/ml), whih ws omprle to the tivity of the ontrol. i.e., L-sori i (E 50 = g/ml), whih ws use s ontrol ntioxint (Pytty et l., 2003). Phytohemil nlysis showe high totl phenol ontents in the TP extrt suggesting, therefore, tht the phenoli ompouns present in the extrt oul e responsile for the oserve DPPH ril svenging tivity, sine they n reily onte hyrogen toms. Hene, suh TP extrt oul e pplie s nturl ntioxint to limit the mge use y free rils in the humn oy. It is possile to onlue tht the teste TP extrt is goo soure of ntioxints in terms of totl phenoli n flvonoi ontents n their ssoite free ril svenging tivity. ph of pork ptties Figure 1A shows the results for ph vlues of ooke pork ptties mixe with TP uring storge t The Tle 2. Free ril svenging tivity of wter extrt from tomto power onentrtion ( g/ml) Perentge inhiition 1 DPPH ril e E 50 ( g/ml) Vlues re represente s men SD (n = 4). 2 ompre to sori i (E 50 = g/ml). -e Mens stnr evition with ifferent supersripts within the ifferent onentrtion signifintly iffer t p<0.05. pork ptties with over 0.5% tomto power showe lower (p<0.05) ph vlues thn the ontrol smple uring storge. Similr results hve een reporte y Yilmz et l. (2002) for Turkish susges proue with tomto juie. The erese of ph vlues of in met prouts ontine tomto pste hve lso een reporte (nogn, 2002; De et l., 2007). This n e ttriute to the low ph vlue of TP (ph 3.48). But, uring the one week storge time, the erese ph vlues i not hnge (p>0.05) in T2, T3 n T4 of TP trete-ptties. ph A TBARS (mg MDA/kg) B B B B e A A A 5.60 Storge (ys) 0 Storge (ys) VBN (mg %) B BB B B Storge (ys) A A A A A Totl plte ounts (Log FU/g) 4 D T1 T2 3 T3 T BB B B B B B Storge (ys) A A A A A Figure 1. hnge of ph (A), thiorituri i retive sustnes (TBARS, B), voltile si nitrogen (VBN, ) n totl plte ounts (D) vlues of ooke pork ptties with e tomto power (TP) uring storge t Smples re e one of four levels of TP, 0.25% (T1), 0.5% (T2), 0.75% (T3) or 1.0% (T4) in sl formul (). - Mens with ifferent supersripts within the rs t the sme onentrtion signifintly iffer t p<0.05. A- Mens with ifferent supersripts in the sme tretment signifintly iffer t p<0.05.

5 Kim et l. (2013) Asin Austrls. J. Anim. Si. 26: TBARS n VBN vlues of pork ptties Figure 1 shows the results for TBARS (B) vlues of met ptties mixe with TP uring storge t The TBARS vlues of T3 n T4 ptties were not hnge uring storge (p>0.05), ut the TBARS vlues of, T1 n T2 ptties inrese (p<0.05) t the sme storge perio. At 3 n 7 of storge, the TBARS vlues of TP-trete smples were signifintly lower (p<0.05) thn those of ontrol. After 7 ys of storge, the higher the onentrtion of TP in pork ptties, the lower the TBARS vlues in ll teste smples. This result is in greement with previous report (onogn, 2002), who foun tht eef ptties proue without soium nitrite, ut trete with 5%, 10% n 15% tomto pste expresse lower (p<0.05) TBARS vlues thn the ontrol, ue to the ntioxitive tivity of tomto pste. Figure 1 illustrtes tht VBN vlues of the met ptties signifintly (p<0.05) inrese s expete when storge time inrese. This result gree with other stuies (Hn et l., 2006; Kim et l., 2009). Inrese vlue of voltile si nitrogen (VBN), result of protein rekown of uring storge y miroorgnisms, n e n inex of loss of met prout freshness (Jy, 1992). Aition of TP i not signifintly ffet the VBN ontent in the met ptties until 3 of storge. However, the VBN ontent in the met ptties with TP e ove 0.5% ws lower thn tht of ontrol t storge on 7 (5.94 vs 5.21 mg %). This result represents similr tren to the growth of totl eroi teri in the met ptties. The VBN ontent hs een onsiere s spoilge initor, n is inrese y proteolysis rrie out y miroorgnisms n enzymes in met n met prouts (Fiel n hng, 1969; Jo et l., 2004). These results suggest tht the shelflife of the pork ptties my e improve slightly y 0.5% TP extrt. However, ll the smples for eh group in this stuy i not exee 20 mg/100 g, whih is the vlue tht esrie s the level neessry to etet met spoilge (Su n Lin, 1988). Miroil ounts of pork ptties Figure 1D shows the results for the hnges of totl plte ounts (TP) vlues of pork ptties trete with TP uring storge t No signifint ifferene (p> 0.05) ws oserve in TP of ll ptties t 1 of storge. After 3 ys of storge, the TP vlues of, T1, n T2 ptties were signifintly (p<0.05) inrese ompre with initil ounts of TP, however, those of T3 n T4 ptties were not ifferent from the initil ounts of TP. After 7 ys of storge, the TP vlues of ll TP-trete smples showe signifintly lower vlues (p<0.05) thn the ontrol ptties. TP vlue of the ontrol smples inrese steily uring storge n rehe 3.68 log FU/g fter 7. But the TP vlues of TP-trete ptties were erese y 0.42, 0.44, 0.83 n 1.17 log units in T1, T2, T3 n T4 ptties, respetively, when ompre to the ontrol ptties (p<0.05) fter 7. These results were in line with results foun y some reserhers who stuie the ntimiroil effets of tomto (Yilmz et l. 2002; Ø sterlie n Lerfll, 2005; lvo et l., 2008). The low teril ounts of TP-trete ptties seeme to e results of ntimiroil ontents suh s phenolis in TP. Similrly, Shoko et l. (1999) reporte tht phenolis from meiinl plnt were the most importnt ompouns tive ginst teri. Our results suggest tht the use of tomto power my e exploitle s n ntiteril gent to prevent the eteriortion of store met prouts y teri. ounts of E. oli were not etete in ll smples throughout the storge perio (t re not shown) suggesting goo hygieni qulity in proessing lthough the ooking proeures re proly the min reson. Instrumentl olour of pork ptties Figure 2 shows the results of the instrumentl olour vlues of pork ptties trete with TP uring storge t The hnges oserve in prmeters of olour were minly relte to the itionl onentrtion of TP. Pork ptties mixe with TP showe lower vlues (p<0.05) for lightness (L*), ut higher vlues (p<0.05) for reness (*) n yellowness (*) thn the ptties without TP uring storge. The lightness of ontrol, T3 n T4 were not hnge espite week of storge, however, those of T1, T2 were erese (p<0.05) fter 7. Reness of the ontrol ws erese fter 7 in the refrigertor, ut tht of T4 erese, while T1, T2 n T3 ptties showe no hnge in reness even fter 7 ys of storge. This inrese reness resulting from the e TP oul e more ttrtive to onsumers thn the ontrol smple. Applition of lyopene pigment from tomto pste oul improve the pperne of met prouts (onogn, 2002). Furthermore, mine met mixe with lyopeneontining prout oul reue or reple the use of nitrite (Ø sterlie n Lerfll, 2005). Sensory evlution of pork ptties Tle 3 shows the results for sensory evlution of TPtrete pork ptties uring storge t Pork ptties of T3 n T4 smples sore higher (p>0.05) sores in olour thn the ontrol uring storge. The high olour sores in the sensory evlution might e result of high reness n yellowness of TP. T3 n T4 ptties. Also, these ptties sore signifintly higher vlues of flvour thn those of the ontrol t 1 n 7 of storge. This suggests tht the ition of TP is n effetive ntioxint in ooke met ptties n oul lso t ginst the ttriutes of

6 1344 Kim et l. (2013) Asin Austrls. J. Anim. Si. 26: IE L* vlue A A AB B B B IE * vlue A A B A B B 69 Storge (ys) 5 Storge (ys) IE * vlue A A e B A B B e T1 T2 T3 T4 Storge (ys) Figure 2. hnge of met olor of ooke pork met ptties with e tomto power uring storge t Tretments re the sme s esrie in Figure 1. -e Mens with ifferent supersripts in the sme storge signifintly iffer t p<0.05. A,B Mens with ifferent supersripts in the sme tretment signifintly iffer t p<0.05. wrme over flvor (WOF) in pork ptties. The present results isgree with those of Hoe et l. (2006) who foun tht the 0.5% tomto power i not hnge the sensory hrteristis of emulsion susges. After 3 n 7 ys of storge, the sores of T3 n T4 ptties h n overll eptility tht ws higher thn those of other ptties, though, sttistil signifine ws not foun (p>0.05) t 1 of storge. But inresing storge time erese the sensory sores of olour, flvour n overll eptne in ll smples exept for T3 n T4 TP-trete pork ptties. Tle 3. hnges in sensory sores 1 of ooke pork met ptties with e tomto power uring storge t 10 1 Tretments 2 Storge () olor A A B T A A B T A B T T Flvor A A B T A A B T A A B T T Overll eptility A A B T A A B T A A B T T Sensory sores were ssesse on 9 point sle where 1 = extremely unesirle, 9 = extremely esirle. 2 Tretments re the sme s esrie in Figure 2. - Mens with ifferent supersripts in the sme olumn signifintly iffer t p<0.05. A- Mens with ifferent supersripts in the sme row signifintly iffer t p<0.05.

7 Kim et l. (2013) Asin Austrls. J. Anim. Si. 26: ONLUSION Tomto power (TP)-trete pork ptties enrihe in totl flvonoi ontents showe goo sensory qulity in olour, rom n overll eptility fter storge, whih oul e use y signifintly higher reness n yellowness n inhiite lipi oxition. Moern onsumers re inresingly onerne out the sfety of met prouts n unesirle effets of met on their helth. Therefore, the results of this report suggests tht TP, s nturl itive, n e use to exten the shelf-life of pork n possily other met prouts proviing the onsumer with foo tht ontins only nturl itives, whih woul e seen s helthier thn those with syntheti itives. AKNOWLEDGEMENT This reserh ws supporte y the Priority Reserh enters Progrm through the Ntionl Reserh Fountion of Kore (NRF) fune y the Ministry of Eution, Siene n Tehnology ( ) n Export Promotion Tehnology Development Progrm fune y Ministry for Foo, Agriulture, Forestry n Fisheries, Repuli of Kore. REFERENES Bonet, V., W. Brn-Willims, n. Berset Kinetis n mehnisms of ntioxint tivity using the DPPH free ril metho. LWT-Foo Si. Tehnol. 30: Brn-Willims, W., M. E. uvelier, n. Berset Use of free ril metho to evlute ntioxint tivity. LWT-Foo Si. Tehnol. 28: Br, A. I. O., M.. Hurto, M.. S. Mt., V. F. Ruiz, n M. L. S. Tej Applition of UV-vis etetion-hpl metho for rpi etermintion of lyopene n -rotene in vegetles. Foo hem. 95: lvo, M. M., M. L. Grii, n D. M. Selgs Dry fermente susges enrihe with lyopene from tomto peel. Met Si. 80: nogn, K The effet of tomto pste on some qulity hrteristis of eef ptties uring refrigerte storge. Eur. Foo Res. Tehnol. 215: IE (ommission Interntionl e l Elirge) Offiil reommentions on uniform olor spes. olor ifferene equtions n metri olor terms, Suppl. No. 2. IE Pulition No. 15 olorimetry. Pris. De, M. S., J. G. Blouks, n G. A. Fist Effet of tomto pste n nitrite level on proessing n qulity hrteristis of frnkfurters. Met Si. 76: Fiel, R. A. n Y. D. hng Free mino is in ovine musle n their reltionship to tenerness. J. Foo Si. 34: Gri-loss, R.,. Gonzles, A. Agu, n E. Rioli Intke of speifi rotenois n flvonois n the risk of gstri ner in Spin. ner uses ontrol 10: Grtner,., W. Sth, n H. Sies Lyopene is more ioville from tomto pste thn from fresh tomtoes. Am. J. lin. Nutr. 66: Grie, S. M. D., R. P. Theis, D. Burr, D. Benrot, T. Siiqui, n N. R. Asl Foo groups n renl ell rinom: results from se-ontrol stuy. J. Am. Diet. Asso. 109: Gymfi, M. A., M. Yonmine, n Y. Aniy Free-ril svenging tion of meiinl hers from Ghn: Thonningi snguine on experimentlly-inue liver injuries. Gen. Phrmol. 32: Hn, K. H., I. S. hoi, n. H. Lee The physiohemil n storge hrteristis of susge e mugwort power. Koren J. Foo Si. An. 26: Hvsteen, B Flvonois, lss of nturl-prouts of high phrmologil poteny. Biohem. Phrmol. 32: Hemi, K. E., A. R. Tigliferro, n D. J. Boily Flvonois ntioxint hemistry, metolism n struture tivity reltionship. J. Nutr. Biohem. 13: Henry, L. K., G. L. tignni, n S. J. Shwrtz Oxitive egrtion kinetis of lyopene, lutein, n 9-is n ll-trns -rotene. J. Am. Oil hem. So. 75: Hertog, M. G. L., E. J. M. Feskens, P.. H. Hollmn, M. B. Ktn, n D. Kromhout Dietry ntioxint flvonois n risk of oronry hert isese: the Zutphen Elery stuy. Lnet 342: Hoe, S. K., K. H. Prk, M. R. Yng, K. J. Jeong, D. H. Kim, S. K. hoi, n I. S. Kim Qulity hrteristis of low-ft emulsifie susge ontining tomtoes uring ol storge. Koren J. Foo Si. An. 26: Hollmn, P.. H., M. G. Hertog, n M. B. Ktn Anlysis n helth effets of flvonois. Foo hem. 57: Hornero-Ménez, D. n M. I. Mínguez-Mosquer Bioessiility of rotenes from rrots: effet of ooking n ition of oil. Innov. Foo Si. Emerg. Tehnol. 8: Huson, B. J. F. n J. I. Lewis Polyhyroxy flvonoi ntioxint for eile oils-struturl riteri for tivity. Foo hem. 10: Jy, J. M Moern foo miroiology. In: hpmn n Hll 4th e., New York. pp Jo,., D. H. Kim, H. Y. Kim, W. D. Lee, H. K. Lee, n M. W. Byun Stuies on the evelopment of low-slte, fermente, n sesone hngrn Jeotkl using the intestines of Therge hlogrmm. Rit. Phys. hem. 71: Khhik, F., L. rvlho, P. S. Bernstein, G. J. Muir, D. Y. Zho, n N. B. Ktz hemistry, istriution, n metolism of tomto rotenois n their impt on humn helth. Exp. Biol. Me. 227: Kim, I. S., S. K. Jin, S. N. Kng, I.. Hur, n S. Y. hoi Effet of olive-oil prepre tomto power (OPTP) n refining lyopene on the physiohemil n sensory hrteristis of sesone rw pork uring storge. Koren J. Foo Si. An. 29(3): Knekt, P., R. Jrvinen, R. Seppnen, M. Heliovr, L. Teppo, E. Pukkl, n A. Arom Dietry flvonois n the risk of lung ner n other mlignnt neoplsms. Am. J. Epiemiol. 146:

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