• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.17-22
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• 1992

Water extract, and free-, ester- and insoluble phenolic acids were extracted from wormwoods. The extracts were then dissolved in equal amounts of an edible soybean oil, and the resulting substrates, portion of the soybean oil (control), 0.02% BHA and 0.02% BHT were stored in incubator at $45^{\circ}C{\pm}1.0^{\circ}C$ for 32days. Peroxide values (POV) and thiobarbituric acid (TBA) values of control and the substrates were determined during th9 storage period. The POV of control, BHA, BHT and six substrates which were contained water extracts 0.5%, 1% and 1.5%, and free-, ester- and insoluble phenolic acids after 24days of storage were 77, 43, 17, 38, 26, 34, 45, 28 and 16m mole/kg oil respectively, The TBA values after 32days of storage were 0.278, 0.170, 0.070, 0.200, 0.178, 0.235, 0.167, 0.136, 0.062, respectively, It was found that the antioxidant activity in water extracts was highest in water 1 (the substrates containing water extracts 1%). It was also found that antioxidant activities in the phenolic acids were decreased in the following order ; insoluble phenolic acids>ester form>free phenolic acids. The phenolic acids separated and tentatively identified by Gas chromatography were catechol, vanillin, umbelliferone, p-coumaric acid, ferulic acid caffeic acid, protocatechuic acid, p-hydroxy benzoic acid and syringic acid.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.311-316
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• 1991

This study was carried out to investigate the antioxidant activity of the ethanol extract from $d\bar{o}d\bar{o}k$ compared with that from ginseng. The peroxide values and thiobarbituric acid values were examined in order to estimate the antioxidant activity of the extract in soybean oil and lard. The antioxidant activity of the extract in soybean oil increased in the order of BHA$d\bar{o}d\bar{o}k$ cold extract(WDCE)$d\bar{o}d\bar{o}k$ reflux extract(WDRE)$d\bar{o}d\bar{o}k$ cold extract(CDCE)$d\bar{o}d\bar{o}k$ reflux extract(CDRE) $d\bar{o}d\bar{o}k$ showed significantly stronger antioxidant activity than that from ginseng.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.256-261
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• 1991

To isolate new antioxidants from twelve edible seaweeds, mixed methanol and chloroform extract of marine algae was fractionated into several subfractions and their antioxidant activities were measured by using AOM and 1, 1-diphenyl-2-picrylhydrazyl (DPPH). Especially the aqueous-methanol soluble fractions of brown and red algae showed a considerable antioxidant effect. Their antioxidant activities were stronger than synthetic antioxidants such as BHA, BHT, under the same concentration. Further fractionation of the aqueous-methanol soluble fractions using silica gel column chromatography yielded five subfractions. Among them methanol fraction exhibited high DPPH quenching activities. Also, it was confirmed to be benzene-derivative substances of two compounds by UV, HPLC, GC/MS analysis. Its each molecular weight was about 181, 238. These results suggested the existence of two effective natural antioxidant compounds in three edible marine algae.

• Transactions of the Korean Society of Automotive Engineers
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• v.15 no.6
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• pp.81-86
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• 2007

Biodiesel fuel that consists of saturated and unsaturated long-chain fatty acid alkyl esters is an alternative diesel fuel produced from vegetable oils or animal fats. However, air causes autoxidation of biodiesel fuel during storage, which can reduce fuel quality by adversely affecting its properties, such as the kinematic viscosity and acid value. One approach for improving the resistance of fatty derivatives to autoxidation is to mix them with antioxidants. This study investigated the effectiveness of five such antioxidants in mixtures with biodiesel fuels produced by three biodiesel manufacturers : tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PrG) and $\alpha$-tocopherol. Oxidation stability was determined using Rancimat equipment. The results show that TBHQ, BHA, and BHT were the most effective and $\alpha$-tocopherol was the least effective at increasing the oxidation stability of biodiesel. This study recommends that TBHQ and PrG be used for safeguarding biodiesel fuel from the effects of autoxidation during storage.

• Natural Product Sciences
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• v.17 no.1
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• pp.14-18
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• 2011

A chemical investigation of the marine-derived fungi Aspergillus versicolor led to the isolation of a new aromatic polyketide (1), The structure was elucidated by spectroscopic analysis, and its radical-scavenging activity, reducing power, and inhibitory activity to lipid oxidation were investigated. Those activities of compound 1 were compared with standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiarybutylhydroquinone (TBHQ), and ascorbic acid ($V_C$). Compound 1 showed antioxidant activity comparable to that of BHA, and siginificantly higher than that of BHT.

• Journal of the Korean Applied Science and Technology
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• v.4 no.2
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• pp.15-18
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• 1987

The storage stability of Instant Ramyon by industrially prepared with palm, beef tallow and blended rapeseed oils for frying oil was studied. The products was stored under fluorescent light at $60^{\circ}C$ with illumination of 9,000 lux. Changes of peroxide value, total carbonyl value, and absorbance at 232 nm of lipids extracted from Ramyon were investigated during storage. The storage stability of Ramyon prepared with oils containing TBHQ had better than that prepared with a mixture of BHA and BHT. The Ramyon prepared with 4 part of rapeseed oil to 6 part of tallow containing 0.02% BHA/BHT showed higher storage stability than that prepared with palm oil alone but showed lower stability than that prepared with tallow alone both under the same condition of antioxidant treatment.

• Proceedings of the Korean Society of Veterinary Pathology Conference
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• 2001.09a
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• pp.24-24
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• 2001

양어용 사료로 사용되는 생어사료(고등어, 전어, 새우) 및 배합사료에 대한 방사선 조사(5 kGy) 후 조성분의 변화와, 사료의 방사선 조사에 의한 산패정도 및 BHA (200 ppm)의 효과를 저장온도 (2$0^{\circ}C$, 4$^{\circ}C$, -2$0^{\circ}C$) 및 저장기간 (0, 3, 7, 14일)에 따라 측정하였다. TBA가 및 과산화물가를 산패도 측정에 적용하였다. 5 kGy의 방사선 조사에서 사료의 조성분은 변화되지 않았다. 방사선 조사에 의한 초기 산패는 증가되었으며, BHA첨가에 따라 양어용 생어사료의 자연산패 및 방사선에 의한 초기산패는 억제되었으며 (p<0.05) 농림부에서 고시된 사료의 공정규격의 미량첨가 사료의 사용제한 범위 (300 ppm)내 에서도 충분한 산패억제 효과를 나타냈다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.104-109
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• 1996

고추의 효능을 높이기 위한 방법의 하나로 향신성 분을 보유하면서 자기저자이 가능한 oleoresin을 추출하여 유화제로 수용성을 부여시킨 후, 이때의 유화안 정성과 고온에서 조리를 하였을 때 고추 oleoresin의 항산화 활성을 검토하였다. 100mesh로 분쇄한 고추에 증류수에 가하여 감압증류시켜 정유성분을 추출하고, 잔사에 에틸 알코올을 가하여 $25^{\circ}C에서$ 3시간 진탕 추출한 후 여과, 농축시켜 정유성분과 합하였다. 여기에 물과 유화제 (PGDR)를 첨가, 유화시켜 고추 oleoresin으로 하였다. $60^{\circ}C에서$ 24시간 방치했을때의 enulsion 생성율은 PGDR을 4% 첨가한 경우가 94.5%로 가장 높았고, 또한 100분간 원심분리(200$\times$g) 시킨 후에도 emulsion 잔존율은 80%정도로서 유화안전성이 가장 좋았다. 고추 oleoresin의 항산화 활성은 가열조리 온도 100$\times$의 경우 BHA의 효과 만큼은 미치지 못하나 상당한 항상화성을 나타내었고, 온도 $150^{\circ}C의$ 경우는 BHA 첨가와 마찬가지로 항산화성 효과를 인정하기 어려웠다.

• Journal of Food Hygiene and Safety
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• v.12 no.3
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• pp.210-216
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• 1997

The prevention of oxidative degradation in fats and oils is largely controlled by the use of synthetic phenolic antioxidants. Antioxidants, BHA: 2-&-3-tert-butyl-4-hydroxyanisol, BHT: 3,5-di-tert-butyl-4-hydroxytoluene, TBHQ: tert-butylhydroquinone, PG: propyl gallate, PTG: pentyl gallate, OG:octyl gallate, were extracted from fatty foods with hexane and from hexane layer to presaturated acetonitrile with hexane. The polar phenolic hydroxyl groups of antioxidants were silylated with MSTFA and injected to Gas Chromatography/Mass Spectrometry. The calibration plots were linear in the investigated range, 0.1~10.0 $\mu\textrm{g}$/g. The limit of detection for 6 phenolic antioxidants was 0.1 $\mu\textrm{g}$/g. Recoveries and reproducibilities from samples fortified at 1.0 $\mu\textrm{g}$/g were in the range of 70~90% and 0.5~13%, respectively. The simultaneous determination of phenolic antioxidants in fatty foods using GC/MS-SIM mode and macro program was described.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.55-59
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• 1985

Antioxidant activity of gingerol, a component of ginger, was studied in ${\beta}-carotene-linoleic$ acid-water emulsion system. Crude gingerol extracted from ginger was separated and purified by thin-layer chromatography (TLC) into two bands. The two bands were identified as 6- and 10-gingerol by color reactions on TLC plate, acid dehydration reaction, infrared and nuclear magnetic resonance spectrometry. The antioxidant activity of gingerols (mixture of 6- and 10-gingerol) separated from ginger was remarkable, but lower than that of BHA or BHT.