• Korean journal of food and cookery science
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• v.30 no.5
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• pp.509-516
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• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.165-170
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• 2008

In this study, the physicochemical, microbial, and sensory properties of law-fat hamburger patties during storage for 25 days at $7{\pm}1^{\circ}C$ were investigated. The law-fat hamburger patties were manufactured by three different packing methods (control: added with 10% lard regular-fat patty, T1: added with 10% lard and organic vegetable of regular-fat patty, T2: added with 3% olive oil of vegetability low-fat patty, T3: added with 3% lard of low-fat patty). The pH of all treated samples increased as the storage time increased, and then decreased after 15 days of storage. The low-fat hamburger patty added with organic olive oil (T2) showed significantly higher pH (p<0.05) compared with other treatments (T1 and T3). The TBARS values of the all treated samples tended to increase after 5 days of storage, and then significant quality loss was observed after 15 days of storage period for the control (T1). However, the samples of the vegitability low-fat patty added organic olive oil had longer shelf-life than the control. The total bacterial counts were 7 log CFU/g after 15 days and 20 days of storage for the control and treatments, respectively. The results of this study showed that the storage period of the treatments was slightly extended compared with the control. Low-fat hamburger patties showed no differences for overall acceptability between control and other patties.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.89-95
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• 2003

In order to evaluate the oxidative stability and sensory evaluation for the pine needle extracted oils, we prepared the pine needle extracted oils by the autoclave method with soybean and/or olive oils. The lipid peroxidation was monitored by measuring the formation of 2-thiobarbituric acid reactive substances(TBARS). In addition, the secondary reaction products of lipid oxidation were measured by fluorescence spectroscopy. A weight changing was decreased in oils added pine needle during storage periods. The formation of TBARS was the lowest in olive pine needle oils after 14 days storage, whereas it was the highest in soybean oil. The levels of fluorescent products in extracted oils added pine needle were also decreased in organic layers. According to the sensory evaluation, the scores of fragrance, taste and overall preference in savored laver using an pine needle extracted oils were no significant differences. Overall results suggest that the pine needle extracted oils can be developed to functional oil resources.

• Tribology and Lubricants
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• v.26 no.5
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• pp.272-276
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• 2010

Aminated oilve oil derivative as the new organic disperse phases of the water soluble metal working fluid has been synthesized and tribological properties of the aqueous solutions composed of aminated olive oil derivative investigated using Four Ball Wear Tester and Falex EP Tester. The formulated aqueous solutions showed higher antiwear and extreme pressure properties and also lower friction coefficient. On the basis of the the results, water soluble aminated oilve oil derivative showed excellent tribological properties due to the polarizability of oleic acid derivative composed of majority part in oilve oil.

• 베이커리
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• no.8 s.445
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• pp.74-75
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• 2005

웰빙 시장의 대표주자로 떠오른 올리브유의 폭발적인 인기와 슬로우 푸드에 대한 높은 관심을 반영하듯 이탈리아 요리가 화두에 올랐다. 우리나라의 음식문화를 논하지 않고 김티나 장을 이야기할 수 없듯이 이탈리아 빵을 집중 조명하기 전에 고대 로마시대까지 거슬러 올라가는 이탈리아 음식문화의 역사와 전통, 다양성에 대해 알아본다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.284-290
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• 2007

Effects of green tea seed oil intake on the serum cholesterol, the thiobarbituric reactive substances (TBARS) formation of liver and inflammatory markers of plasma and macrophage in cholesterol fed mice were investigated, comparing to the intakes of corn oil and olive oil. C57BL/6 mice were divided into three groups and fed the experimental diets: supplemented corn oil, green tea seed oil and olive oil to cholesterol diet, respectively, at the level of 10% for 9 weeks. The increased levels of serum cholesterol of green tea seed oil group were significantly (p<0.05) lower than that of corn oil group until 6 weeks. The TBARS formation in liver of green tea seed oil and olive oil groups were significantly (p<0.05) reduced than those of corn oil group. The contents of inflammatory markers ($LTB4,\;TNF-{\alpha},\;PGE2,\;NO$) in plasma and macrophage did not show significant differences among the experimental groups. These results showed that green tea seed oil could exert the activity of decreasing serum cholesterol and the antioxidative activity in cholesterol fed mice liver. Therefore, we suggest that green tea seed oil might be developed as a high quality edible oil.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.805-809
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• 2006

Ozonized olive oil was tested for its mutagenic potential in a Salmonella/microsome assay. Additionally, antimicrobial activity was tested against Propionibacterium acnes, Staphylococcus epidermidis, Staphylococcus aureus and Pseudomonas aeruginosa, pathogenic strains related to acne, using the paper disk and agar dilution method. Ozonized olive oil showed antimicrobial activities against all the strains tested, with minimal inhibitory concentrations (MICs) values in a range of 2${\sim}$10 mg/mL. Mutagenicity of ozonized olive oil was evaluated with Salmonells typhimurium TA98, TA100 and Ta1535, with and without addition of S9 mixture. No increase in the number of $his^{+}$ revertants over the negative control (solvent and non-ozonized olive oil) values was observed with TA98 (1,000 ${\mu}g/plate$), TA100 (1,500 ${\mu}g/plate$) and TA1535 (1,500 ${\mu}g/plate$) strains. The results from this study suggested that ozonized olive oil does not show any mutagenic potential.

• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.1
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• pp.160-168
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• 2006

This study was performed to evaluate the effect of the addition of vegetable oils on Fenton treatment of PAHs-contaminated soil. Fenton reaction can be proceeded in the soils contaminated with PHAs only in the presence of $H_2O_2$ because of Fe content in the soil. In this case, optimum $H_2O_2$ concentration was 3%. When 17.5 mM $FeSO_4$(III) was added with 3% $H_2O_2$, the removal rate was increased up to 25%, whereas 19% of PAHs was removed with $H_2O_2$ alone. The addition of 1% of olive oil to the contaminated soil before the Fenton reaction or simultaneously increased the removal rate about 15%, compared to the case of Fenton reaction only. There were no significant differences in the removal rates of PAHs, regardless of different kinds and concentration of oils. (olive oil, soybean oil, and used-vegetable oil). The used-vegetable oils were not different from the new, expensive oils in the removal rate, so their use will be desirable in saving the money. In addition of 1% of olive oil after the reaction of 3% $H_2O_2$ and 2.5 mM $FeSO_4$(III), the removal rates of 3~4 and 5~6 ring compounds were increased 13% and 17%, respectively, compared to the case of Fenton reaction only.

• Journal of Life Science
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• v.20 no.5
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• pp.662-669
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• 2010

Lipolytic enzyme-producing bacteria were isolated from edible oil mill effluents on tributyrin agar medium. The shake-flask-scale studies yielded a promising isolate and it was identified as Pseudomonas sp. An OME using various microbiological observations such as cultural, microscopic, and biochemical tests was undertaken and confirmed using PIBWIN bacterial identification software. Lipolytic enzyme production was screened with oils such as sunflower, caster, coconut, tributyrin, and olive. Amongst these, olive oil showed an increased lipase production 6.1 U/ml. In view of the highest lipolytic enzyme production with olive oil, further optimizations were carried out using olive oil as a carbon source. Lipolytic enzyme production was optimized by a conventional 'one variable at a time' approach and the significant factors were further analyzed statistically using response surface methodology (RSM). The effect of physical factors such as incubation time, temperature, initial medium pH, and nutritional factors such as concentration of olive oil and yeast extract were examined for lipase production. Lipolytic enzyme secretion was strongly affected by three variables (incubation time, concentration of yeast extract and olive oil). Therefore, the interaction of these three factors was further optimized using response surface methodology. The optimized conditions of lipase production using response surface methodology yielded a maximum of 9.62 U/ml with optimum conditions for incubation, yeast extract and olive oil concentrations were found to be 48 hr, 0.3 g. and 0.9 ml. respectively.

• Journal of the Society of Disaster Information
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• v.18 no.2
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• pp.324-332
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• 2022

Purpose: In order to conduct a spontaneous ignition test in which a fire occurs in the absence of an ignition source due to the oil adsorbed on the towel. A phenomenon in which spontaneous ignition occurs when adsorbed to fibers using flaxseed oil, which is drying oil and olive oil, which is non-drying oil, is tested through an experiment. Method: After placing the sample container in the experimental device, observe the change in the central temperature of the sample, and when the central temperature rises above the set temperature and a fire occurs, it is judged as "ignition", and the experiment is stopped after checking the maximum value of the central temperature of the sample,When the central temperature of the sample was maintained similar to the set temperature, it was judged as "non-ignition" and the experiment was stopped. Result: In the towels with adsorbed flaxseed oil, the temperature in the sample container increased rapidly and combustion occurred in sheets 5, 10, and 15. Olive oil is a non-drying oil, does not ignite because it is difficult to dry because carbon is a single bond and it is difficult to bond with oxygen. Conclusion: It was confirmed that the more the amount of towel adsorbed to the drying oil, flaxseed oil, the longer the time to reach the set temperature and the occurrence of ignition.