• Bulletin of Food Technology
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• v.18 no.4
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• pp.128-139
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• 2005

식용유지나 지방질을 함유하고 있는 유지식품은 저장 및 가공 중에 산화가 일어나 식품에 바람직하지 않은 결과를 나타낸다. 그러므로 영양학적, 기술적 과정에서 볼 때 저해제 첨가에 의한 산화억제가 바람직하다. 본 논문은 몇가지 지질 시스템과 식품 중에서 차 폴리페놀의 항산화 활성 메카니즘, 항산화제 작용부위 그리고 항산화 물질로서의 가능성에 대해 살펴보았다.

• Bulletin of Food Technology
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• v.14 no.3
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• pp.94-102
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• 2001

대두, 소위 황두는 중국, 아시아는 물론 세계에서 예로부터 광범위하게 식용으로 재배한 두류이다. 대두에는 식물성 유지와 단백질이 풍부하다. 역사 이래 인류는 콩으로부터 착유하거나 두부를 만들거나 동시에 가공하지 않고 직접 식용으로 이용하여 왔다. 근래에 두류에는 식물성 유지와 단백질 등의 영양소가 풍부하다는 것 이외에 새롭게 알려진 특수한 생물학적 작용을 하는 생리 활성 물질이 있다고 밝혀졌다. 그 예로는 대두 oligosaccharide, 대두 사포닌, 대두 이소플라본, 대두 인지질, 비타민 E 등이 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1011-1017
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• 2010

Sunflower oil (SO), canola oil (CO) and frying oil (FO) were used as edible oils in this study. According to the frying number, the extracted oils from French fried potatoes were used as experimental samples. To investigate the relationship between the change of fatty acid composition and the stability of the lipid oxidation during frying, the changes of fatty acid composition and the degree of the lipid oxidation of samples were examined. Acid values and peroxide values were evaluated as the degree of lipid oxidation. The acid values of CO and FO were increased with the frying times. The increased acid values of CO and FO were 0.20 and 0.17 on the basis of initial value at 30 times, respectively, but the acid value of SO was lower than those of CO and FO. The peroxide values of the samples were not increased uniformly with the frying number. As the number of frying times was increased, the fatty acid composition of SO and FO were changed. Namely, the oleic acid composition was decreased, whereas the linoleic acid composition was increased with the number of frying times. The benzo(a)pyrene contents of the extracted oils from French fried potatoes did not change regularly as the frying times was increased.

• Journal of the Korean Applied Science and Technology
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• v.7 no.2
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• pp.91-100
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• 1990

• Journal of the Korean Applied Science and Technology
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• v.2 no.1
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• pp.9-17
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• 1985

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1990.06a
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• pp.51-52
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• 1990

• Food Science of Animal Resources
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• v.23 no.2
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• pp.168-171
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• 2003

The study was conducted to investigate the antioxidative effect of various extracted propolis. After addition of those extracts to soybean oil at the same level, their antioxidative effects were compared by Rancimat test. The control without added antioxidant showed the shortest Antioxidative Index(AI). The AI of the general Water Extracted Propolis(GWEP) and boiling WEP(BWEP) added to soybean oil were 4.51 and 5.02, respectively. The oxidation period in the BWEP was longer than the ascorbic acid and the GWEP. This result indicated that BWEP had more antioxidative effect than GWEP.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.688-691
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• 2004

Concentrations of PAHs [benzo(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenzo(a,h)anthracene, benzo(g,h,i)perylene, indeno(1,2,3-c,d)pyrene] in vegetable oils and fats available in Korean market were estimated. Involved methodology were liquid-liquid partition, purification on Sep-Pak Florisil Cartridges, and high performance liquid chromatography using fluorescence detector. Overall recoveries for eight PAHs spiked into vegetable oils and fats ranged from 68.2 to 101.5%, averaging 85.4%. Mean levels of 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 in vegetable oils and fats were 0.53, 0.82, 0.50, 0.18, 0.35, 0.16, 0.31, and $0.44{\mu}g/kg$, respectively.

• Journal of Food Hygiene and Safety
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• v.38 no.3
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• pp.89-98
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• 2023

Currently, no guidelines exist regarding the maximum residues of pesticides in edible oil which is a processed food commonly consumed in Korea. This lack of guidelines hinders the evaluation of the safety of edible oil in terms of pesticide contamination. In this study, an analysis method based on heat distillation and GC-MS/MS was established by optimizing the extraction and purification procedure for 68 pesticides. Important variables in the thermal distillation procedure included heating temperature and time, and we found the nitrogen flow rate as a mobile phase and the type of dissolving solvent were not considerably affected. The determination coefficient (R²) of the residual pesticide was 0.99 or higher, and the quantitative limit (LOQ) was 0.01-0.02 mg/L. The average recovery rate (n=5) was 66.1-120.0% and the relative standard deviation was lower than ±10% when 68 pesticides were spiked at concentrations of 0.01-0.02, 0.1, and 0.5 mg/L. In addition, the within-laboratory precision was less than ±11%, meeting the Korea Food and Drug Safety Evaluation Institute's Guidelines on Standard Procedures for Preparing Food Testing Methods (2016). Therefore, the test method developed in this study can be used as a test method for managing the safety of the residual pesticide concentration in edible oil.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.565-571
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• 2018

After adding eight different kinds of PAHs to soybean oil and perilla oil samples, changes of PAHs contents after activated carbon treatment with different conditions of activated carbon concentration, temperature, and time were investigated. PAHs contents decreased in both soybean oil and perilla oil with increasing activated carbon concentrations. Neither of the PAHs were detected in the soybean oil samples after the addition of only 0.05% of activated carbon, while the contents of most kinds of PAHs decreased below the limit of quantification in the perilla oil samples after the addition of up to 0.4% of activated carbon. PAHs contents decreased as the temperature of the activated carbon treatment increased, and most PAHs were not detected in the soybean oil samples at temperatures above $80^{\circ}C$. With regards to the activated carbon treatment time, the PAHs contents also decreased as the treatment time increased. In case of soybean oil, four kinds of PAHs were not detected after treatment with 0.05% of activated carbon at $70^{\circ}C$ for 10 min.