• Journal of Life Science
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• v.10 no.3
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• pp.236-240
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• 2000

The purpose of this study was to investigate the antioxidant activity of the water extract from Scutellaria baicalensis Georgi. using linoleic acid as lipids. The extract exhibited antioxidative effect at all concentrations tested. With metal ion(Fe3+) present, the extract showed strong antioxidative effect. These result indicated that the extract can be used for antioxidative agents in oriental medicine.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.334-339
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• 2000

The antioxidant effect and sensory evaluation of various concentration of dried insam on gangjung was investigated far 6 months. The results were as follows: 1. The antioxidant effect of each sample were in the rank order of 0>0.5>1.0>1.5>2.0>2.5% of dried insam at 2$0^{\circ}C$ by acid and peroxide value but the effect did not increase pro-portionally with increasing concentration.2. In 3 months, acid and peroxide values increased slowly showing, but after 3 months, acid and peroxide values increased remarkably. 3. The acid value(AV) and the peroxide value(POV) of dried insam gangjung increased according to storage term but there was no significant difference with the kinds of adding methods of dried insam. 4. Sensory evaluation of preference for flavor, texture, taste and total quality of six samples by multiple paired comparison test indicated that gangjung with 1.5% dried insam In maltose was the best among samples.

• Korean Journal of Materials Research
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• v.2 no.1
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• pp.58-64
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• 1992

TCR modifying oxides which have negative TCR were added to the $\textrm{RuO}_2$ thick film resistors and how they affect the TCR and resistivity of the systems were investigated. Two types of resistor systems whose ratio of $\textrm{RuO}_2$ to glass were 20/80 and 12/88 were used as standard resistors. It was observed that the modifiers did not always lower the TCR of the resistors and the direction of the TCR change were different from system to system. It was confirmed, however, that the feasibility of optimization of TCR of the resistors. When more than two TCR modifiers were added simultaneously there was no interaction between them. The resultant TCR of the resistor wart just sum of the effects from individual modifier. It was found to be desirable that the amount of addition of the TCR modifiers should be less than 2 to 3 percent.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.905-910
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• 2004

Effects of bamboo smoke distillates (BSD) in oxidative stability of oil during storage were investigated. BSD at 0.1, 0.5, and 1.0% was added to palm oil and lard, and peroxide, acid, and TBA values were measured during storage at $60^{\circ}C$ for 25 days. Induction periods and relative antioxidant effectiveness (RAE) for the oils were also investigated. Antioxidative effect increased with increasing concentration of BSD. Oil with 0.1% BSD had higher antioxidative effect than that with 0.02% BHT and much higher than that with 0.02% ${\alpha}-tocopherol$. Induction periods of lipid oxidation were 34.27 and 25.61 days for palm oil and lard, respectively. In oxidation reaction, palm oil was more stable during storage than lard. When 1.0% BSD was added RAEs of palm oil and lard were 233.92 and 2371.62%, respectively. Palm oil with 1.0% BSD showed higher antioxidative effect than that with 0.02% BHT, and lard showed much higher antioxidative effect than palm oil.

• Proceedings of the Korean Ceranic Society Conference
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• 2000.04a
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• pp.48.1-48.1
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• 2000

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2010.06a
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• pp.37-37
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• 2010

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.373-378
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• 2003

This research was conducted to investigate the possibilities of usage of rose (Rosa hybrida L. cv. Mary Devor) by examining th antioxidative and antimicrobial activities of extracts with various levels of ethanol concentrates. Proximate composition, dietary fiber, and flavonoids contents were analyzed, and total antioxidant status and yield ratios of extraction of rose were measured. The rose extracts were extracted in different level of ethanol concentrates (0, 75, 85, 95%), and peroxide value, acid value, and TBA value were investigated in different level of concentrates of extracts added and time duration of storage. The results were as follows; derivation period from measuring peroxide value showed that the rose (Petal & Calyces) extract-added group showed longer derivation period than the control group, tocopherol-added, or BHT-added groups, and it proved to be a highly effective antioxidant as a result. It showed the longest derivation period especially when 85% ethanol extract was added with concentration of 0.05%. For the acid values and TBA values of the extract added oil, the rose extract-added group and BHT-added group showed lower values than the control group and tocopherol-added group as th length of time for storage becomes longer. In fact, the rose extracts suggested the possibility to be used as a natural antioxidants as it showed high antioxidative effect similar to BHT. Overall, the rose extracts from each solvent showed high antimicrobial effects against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus than control group. Especially, 85% ethanol extract showed significantly high antimicrobial effect against Escherichia coli.

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.330-338
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• 2012

During 10 days germination of perilla seeds for sprouts preparation, the changes of proximate composition and antioxidant activities were monitored, and the inhibitory effect of sprouts extracts on perilla oil oxidation was also studied. The moisture content in seeds(2.9%) was increased to 9.2% in sprouts at 10 days while crude ash content wasn't significantly. The crude fat and protein contents were reduced from 46.8% and 20.7% in seeds to 18.2% and 18.3% in sprouts, respectively, but reducing sugar and fiber contents increased from 2.2% and 14.8% to 12.8% and 22.4%, respectively. Compared with perilla leaf, sprouts at 10 days contained more fat, carbohydrate, reducing sugar, and fiber while less moisture, ash, and protein. Antioxidant activities during germination were increased and reached to maximum at 8 days in which Trolox equivalent antioxidant capacity(TEAC) based on DPPH and ABTS radical scavenging were 133.1 and 136.8 Trolox eq. mmol/kg, respectively, and ferric ion reducing power(FRAP) was 399.3 Fe(II) eq. mmol/kg. Polyphenol content(19.2 g/kg) was maximum at this stage, too. Perilla leaf showed similar TEAC but higher FRAP than the sprouts. When methanol extract of sprouts at 8 days was added to perilla oil, the oil oxidation was delayed in dose dependent manner. The induction time for oxidation was extended about 2.8 times by adding 2.5%(w/w) extract, that is, from 1.67 hr(control) to 4.62 hr. This induction time corresponded to 38% level of that of perilla oil containing 2.5% BHT.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1077-1083
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• 1999

This study was aimed to evaluate the effectiveness of hydrophilic, lipophilic antioxidants and emulsifiers by HLB (hydrophilic lipophilic balance) in different oil systems. Lipophilic antioxidant (${\delta}-tocopherol$), hydrophilic antioxidant (gallic acid) and emulsifier(lecithin, tween 20, span 60) were evaluated in relation to oil stability in bulk oil system (soybean oil) and emulsified with Tween 80 at $60^{\circ}C$. In the storage test ($60^{\circ}C$), gallic acid was more effective on the stability of oil oxidation than ${\delta}-tocopherol$ in bulk and emulsion system. Lecithin as a hydrophilic emulsifier was more effective than tween 20 on the stability of oil oxidation in bulk and emulsion system. Also span 60, a lipophilic emulsifier, was more effective than tween 20, a hydrophilic emulsifier, in bulk and emulsion systems.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.997-1006
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• 2008

Four different spices (herbs) including rosemary, oregano, basil & sage and green tea were added individually to the ground pork or ground chicken with different percentages of 0.5, 1.0, and 1.5, respectively. The consumer sensory qualities of the five natural herbs and their antioxidant effects were evaluated using pork- and chicken-Yukwonjeon. In our consumer sensory evaluation, the 0.5% herb addition and control groups had generally better acceptability than the higher addition groups. In particular, pork-Yukwonjeon with the addition of 0.5% of green tea or oregano and chicken-Yukwonjeon with the addition of 0.5% of green tea or rosemary 0.5% were generally preferred more profoundly on the acceptance and ranking tests. However, sensory differences, especially in texture, among the different samples were reduced after storage. With regard to the results of lipid oxidation without storage, the TBARS values of the herb addition groups were slightly lower than those of the control group, but not significantly so (p>0.05). The antioxidant effects of each herb achieved higher values at longer storage times and with higher levels of added herbs. The antioxidant effects differed with different kinds of meat. The addition of the herb samples resulted in TBARS value reductions of $15.0{\sim}45.8%$ and $9.5{\sim}31.0%$, respectively, in the pork and chicken-Yukwonjeon stored at $6^{\circ}C$. Furthermore, the antioxidant effects of herbs during storage at $-20^{\circ}C$ were observed as reducing in the TBARS values of $8.4{\sim}31.7%$ and $19.0{\sim}33.0%$ in the pork-and chicken-Yukwonjeon, respectively. Green tea evidenced the highest levels of antioxidant activity on lipid oxidation, as it was acceptable even at higher concentrations according to our sensory evaluations. These results illustrate the possibility of producing superior Yukwongen with green tea and herbs, according to the different kinds of meat used.