• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.204-212
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• 2016

This study was carried out to investigate the antioxidant activities, total phenol, and flavonoid contents of 70% methanol, 70% ethanol, and chloroform-methanol (CM, 2:1, v/v) extracts from garlic (Allium sativum L.) peels. Antioxidant activity was evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, ${\beta}$-carotene bleaching assay, and ferric reducing antioxidant power. Total phenol and flavonoid were in a range of 32.59-63.05 mg CAE/g, 5.26-9.22 mg QE/g, respectively. Total phenol and flavonoid were predominant with the values of $63.05{\pm}0.20mgCAE/g$ and $9.22{\pm}0.17mgQE/g$ in 70% ethanol extract. Additionally, 70% ethanol extract also displayed the strongest antioxidant activity followed by 70% methanol extract and CM extract in all assays. These results showed that garlic peel can be used as natural antioxidant in nutraceutical preparations to prevent human diseases.

• Journal of Environmental Science International
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• v.11 no.2
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• pp.131-137
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• 2002

The chemical behavior and properties on the redox state of environmental pollutant has been investigated by electrochemical methods. We carried out to measure the variations in the redox reaction of differential pulse polarogram and cyclic voltammogram. The results observed the influences on redox potential and current of various factors with temperature and pH. These were established factors as the effect of the redox reaction. It can be clearly recognized that the electrode reaction are from qusi-reversible to irreversible processes. Also, it was mixing with reaction current controlled. The bits-phenol A in the waste water was made to compound with cobalt ion and it take away from the separation into compound. The $Co(BPA)_2$ compound was not found to be dissociation in waste water. However, this compound is avery unstable(K=1.02) and for a while, it was to be a dissociation. Therefore, we believed that it was likely to a toxic substance.

• Journal of Environmental Science International
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• v.11 no.5
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• pp.437-443
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• 2002

The chemical behavior and properties of the redox state of environmental pollutants were investigated using electrochemical methods. Cyclic voltammograms were performed on the compounds to measure the variations in the redox reactions. Temperature and pH were established as influencing the redox potential and current. The electrode reactions were a mixture of quasi-reversible and irreversible Precesses, which changed according to the reaction current. Although the Co(BPA)$_2$ and Cu(BPA)$_2$ compounds were not found to dissociate in wastewater, they were very unstable(K=1.02).

• Nuclear Engineering and Technology
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• v.14 no.2
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• pp.70-77
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• 1982

The crosslinking reaction and oxidative stability of low-density polyethylene were studied in the presence of trifunctional monomers and antioxidants with electron beam. The trifunctional monomers used in this study are Trimethylolpropane triacrylate(TMPTA), Trimethylolpropane trimethacrylate(TMPTM) and Triallyl cyanurate(TAC). And the antioxidants are Irganox 1010 (Pentaerythritoltetrakis[3-(3,5-di-t-butyl-4-hydroxyphenyl)-propionatel]), Santo-nox R(4,4'-Thio-bis(3-methyl-6-t-butylphenol)), Nocrac D(N-phenyl-$\beta$-naphthylamine) and Bis-phenol A(4,4'-Isopropylidene bisphenol). Among the monomers, TMPTA is the best crosslinking agent and prvides polyethylene with oxidative stability. Among the antioxidants, Nocrac D is the best antioxidant for polyethylene.

• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.186-194
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• 2016

Consumption of fruits and vegetables has been conducted to be effective in the prevention of chronic diseases. In this study, 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v) were used as solvents in the extraction of apple peels. The total phenol content, total flavonoid content and antioxidant activity of various extracts were investigated using in vitro assays. The extract obtained by 70% methanol showed the highest total phenol content ($20.87{\pm}0.17mgCAE/g$), ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity and ferric reducing antioxidant power. However, 70% ethanol extract possessed the strongest antioxidant activity assayed by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ${\beta}$-carotene bleaching method. And CM extract was found to show the highest total flavonoid content with the value of $9.26{\pm}0.06mgQE/g$. These results indicated that apple peels can be used in dietary applications with a potential to reduce oxidative stress.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.310-314
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• 2012

Thirty-two different volatile oils were identified from Allomyrina dichotoma (A. dichotoma) larvae by gas chromatography/mass spectrometry (GC/MS). The major volatile components were 2,2,4-trimethyl-3-carboxyisopropyl pentanoic acid isobutyl ester (5.83%), phenol,2,6-bis(a,a-dimethyl ethyl)-4-(1-methyl-1-phenylethyl) (5.72%), heptacosane (5.49%) and phenol,2,4-bis(1-methyl-1-phenylethyl) (5.47%). The composition of the fatty acids in A. dichotoma larvae was also determined by gas chromatography (GC) and fourteen constituents were identified. Oleic acid (19.13%) was the most abundant fatty acid followed by palmitic acid (12.52%), palmitoleic acid (3.71%) and linoleic acid (2.08%) in 100 g of A. dichotoma larvae on a dry weight basis. The quantity of unsaturated fatty acids (64.00%) were higher than that of saturated ones (36.00%). The predominant fatty acids in A. dichotoma consist of monounsaturated fatty acid (MUFA, 57.70%) such as oleic acid, myristoleic acid and palmitoleic acid, followed by saturated fatty acids (36.00%) and polyunsaturated fatty acids (PUFA, 6.50%). In particular, the presence of essential fatty acids, such as linoleic (5.30%) and linolenic acid (0.40%) give A. dichotoma larvae considerable nutritional and functional value and it may be a useful source for food and/or industrial utilization.

• Analytical Science and Technology
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• v.25 no.4
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• pp.236-241
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• 2012

There are many industrial factories in the central Nakdong river basin and have been occurred water pollution accidents by hazardous chemicals such as phenol, 1,4-dioxane and perchlorate. In this study, ten compounds of semi-volatile organic compounds (SVOCs) (dichlorvos, toluene-2,4-diisocyanate, 4,4'-methylenedianiline, 4,4'-methylenebis (2-chloroaniline), diethyl phthalate, di-n-butyl phthalate, butyl benzyl phthaltate, bis (2-ethylhexyl) adipate, benzophenone, 4,4'-bisphenol A) of hazardous chemicals which may be potentially discharged into the Nakdong river, were determined by gas chromatography-mass spectrometry (GC-MS) with disk-type solid-phase extraction. Accuracy and precision were in the range of 75.6~110.5%, and 4.6~12.7%, respectively and recovery was in the range of 72.4~127.9%. Three compounds (bis (2-ethylhexyl)adipate, benzophenone, 4,4'-bisphenol A) were detected in industrial wastewater such as wastewater treatment plants (WWTPs) and wastewater discharge facilities in the Nakdong River basin.

• Korean Journal of Ecology and Environment
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• v.33 no.3 s.91
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• pp.304-310
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• 2000

Enclosure experiments to reduce the growth of Cyanophyceae were carried out using plants in Kyongan stream. Wet plants put into the enclosure at a rate of 2.5 g wet wt/l and at that time, the average concentration of chlorophyll a was ranged from 30 to $50\;{\mu}g/l$. The dominant species was Microcystis aeruginosa. Ginkgo, big cone pine and pine needles significantly inhibited the growth of Microcystis from the early days to the stages of log-Phase. Waterchestnut was the most inhibitory to the growth of Microcystis. Pine needles inhibited in 85% of the algal growth: ginkgo in 80%; big cone pine in 75%; waterchestnut in 78%; wildrice in 59%; and iris in 30%. At the treatment with 0.25 g dried plants/l, algae was declined at a rate of 90% by waterchestnut: 53% by pine needles. Phenolic compounds were purifled from decomposing big cone pine and waterchestnut.

• Journal of the Korea Convergence Society
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• v.12 no.6
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• pp.197-203
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• 2021

In this study, to develop a higher value-added makgeolli, the Korean traditional rice wine were made of four kinds of raw material cereals (wheat flour, puffed rice, non-glutinous rice, and glutinous rice). To investigate the development potential of makgeolli as functional materials, their physicochemical characteristics, phenol, flavonoid, and vitamin contents, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging activity were evaluated. Puffed rice makgeolli and non-glutinous rice makgeolli among four types of makgeolli were higher contents of alcohol (16-16.5%). Of four types of makgeolli, puffed rice makgeolli showed 5.2±0.06 mg GAE/mL, the highest level content of total phenol, and flavonoid contents of them were similarly high, with a level of 470-490 ㎍ QE/mL. Puffed rice makgeolli containing the highest level content of total phenol resulted in 81.5%, the highest activity of ABTS radical scavenging. These results suggest that puffed rice may be an effective raw material for makgeolli to be developed the antioxidant functional materials.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.219-227
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• 1995

Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).