• Natural Product Sciences
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• 제22권4호
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• pp.259-262
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• 2016

The content analysis of fatty acids in Perilla cultivars and commercial oils is conducted through gas chromatography with a flame ionization detector. Results show that Perilla cultivars, such as Deulsaem and Daesil, contain high amounts of ${\alpha}-linolenic$ acid (262.22 and 261.97 mg/g, respectively). Among commercial oils, Perilla oil contains a higher amount of ${\alpha}-linolenic$ acid (515.20 mg/g). Accordingly, ${\alpha}-linolenic$ acid is a major fatty acid of Perilla cultivars and oil. Therefore, Perilla cultivars could be used as a food supplement for nutritional and pharmaceutical purposes.

• Food Quality and Culture
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• 제3권1호
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• pp.15-19
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• 2009

Gochujang samples with essential oils were evaluated for sensory including taste and, smell during various storage periods with the aim of developing improved high value-added products. The sensory testing was performed on Gochujang with 0.005% Zanthoxylum piperitum and Chrysanthemum indicum essential oils, extracted through steam distillation. During storage at 4 and $20^{\circ}C$ for 8 weeks, sensory testing was performed at 0, 1, 2, 4 and 8 weeks by trained panelists. Overall quality decreased in Gochujang samples containing Z.piperitum essential oil and increased in samples containing C.indicum essential oil, at 4 and $20^{\circ}C$. Samples stored at $4^{\circ}C$ were quality more then those stored at $20^{\circ}C$. Sensory evaluation was highest for Gochujang with C.indicum essential oil stored at $4^{\circ}C$. It is concluded that functional Gochujang can be developed by adding small quantities of essential oils. Increasing the amount of essential oil added is likely to affect the innate taste and flavor of Gochujang.

• 융합정보논문지
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• 제10권4호
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• pp.104-114
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• 2020

본 연구는 식물에서 항생제로 알려진 11 가지 에센셜 오일(피톤치드)을 선별 한 후 혼합한 정유를 사용하여 최고의 항생제를 조사하였다. 최소억제농도 (MIC)와 최소사멸농도 (MBC) 측정 결과 Essential Oil B와 E가 목적 균의 억제효과가 높았다. 이 실험에 사용 된 S. aureus를 함유하는 모든 그람 양성 박테리아는 높은 항생제 활성을 나타냈다. 그리고 그람 양성 박테리아에서 A. baumanii와 곰팡이에서 C. albicans만이 높은 항생제 활동을 보였다. 우리의 실험에 사용 된 에센셜 오일은 항생제 활성이 뛰어난 천연 항생제 및 자연 의학의 에센셜 오일을 사용한 주요 연구와 비교할 때 더 우수한 항생제 활성을 보였다. 시험에 사용한 공시물질인 Essential Oil이 어떤 항균활성의 기전을 가지는지 알 수 없으나 다른 선행 연구결과와 비교해 볼 때 세포벽의 합성저해기전으로 해석하고 있다. 이러한 결과로부터, 항생제 활성을 갖는 일부 물질 또는 기능성 제품이 개발 될 것으로 예상된다.

• 한국식품과학회지
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• 제41권4호
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• pp.355-361
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• 2009

본 연구는 참기름 제조 과정 중 참깨를 볶는 과정에서 온도와 시간에 따른 PAHs 생성량 변화를 분석하고 볶음방법에 따라 PAHs 생성량의 변화를 알아보고자 실시하였다. 분석 표준물질은 돌연변이원성과 발암성이 있는 것으로 알려진 8가지 PAH를 선정하여 HPLC/FLD를 이용하여 정성 정량분석을 하였고, 제조한 참기름의 색도를 비교해보기 위해 색차계를 이용하여 명도(L), 적색도(a), 황색도(b)를 측정하였다. 분석 결과 참깨를 볶는 온도와 시간에 따라 PAHs 함량은 1.67-4.66 ${\mu}g$/kg으로 증가하였다. 가열 온도가 증가할수록 PAHs 생성량은 유의적으로 증가하였다. 가열 시간에 따른 PAHs 함량을 비교해보면, 190, $220^{\circ}C$에서 가열 시간이 늘어날수록 PAHs 생성량은 다소 증가하였으나 유의적인 차이가 없었지만, 고온인 $250^{\circ}C$에서는 볶음 시간이 늘어남에 따라 PAHs 생성량은 유의적인 차이를 보였다. 볶음 방법에 따른 PAHs 함량은 간접가열 방식인 열풍을 이용하여 참깨를 볶은 후 착유한 참기름이 직접가열 방식으로 볶은 후 착유한 참기름보다 적게 검출되었다. 참기름의 색도를 비교했을 때 온도와 시간이 증가함에 따라 명도(L)와 황색도(b)는 감소하였고, 적색도(b)는 증가하였다. 볶음 방법 중 열풍가열 조건에서 $250^{\circ}C$에서 10-25분 볶은 후 착유한 참기름의 색도가 시중에 판매되고 있는 참기름과의 색도와 비슷한 결과값을 나타냈다. 반면에 직접 가열 조건에서 볶은 참깨를 착유한 참기름의 색도는 시중에 판매되는 참 기름 보다 명도(L), 적색도(a), 황색도(b)가 낮아 어둡고 탁한 색을 띄어 품질적인 차이를 보였다. 결론적으로 PAHs 생성량을 고려해 볼 때 참기름 제조에 가장 적당한 볶음 온도와 시간은 낮을수록 좋으나 색도에서 품질적인 차이를 보였다. 이에 따라 본 실험을 통해 색도, 가열온도와 시간, 가열방법을 생각해 볼 때, 열풍 가열방법 $250^{\circ}C$에서 10분간 볶은 후 착유하는 참기름 제조 방법이 가장 효율적인 가공방법으로 판단되었다.

• 동아시아식생활학회지
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• 제21권5호
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Advances in nano research
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• 제12권6호
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• pp.629-638
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• 2022

This work shows the impregnation of scents using a graphene sponge (GS). This was functionalized by the modified Hummers method, pursuing to add different functional groups. It is proposed to achieve the release and seek to control it through electrical potential applied to the graphene sponge with essential oils. The graphene sponge was functionalized and steeped with two kinds of oil. The electrochemical study demonstrates the variation in the electrochemical behaviour of the functionalized graphene sponge without and impregnated with oil. The release of the oil and its aromatic scents was carried out by applying an electrical potential of 30 V, with a release rate of 1.86 mg/min. The heating of the sample that causes the release of oil, associated with the electrical resistance of the system, reaches temperatures of about 150℃. The essential oils, graphene sponge, surfactant, graphene sponge with essential oils, graphene sponge recuperated after applying electric potential, graphene sponge recovered by temperature and dipropylene glycol (DPG) were characterized using Fourier transformed infrared spectroscopy (FTIR), digital microscopy, and x-ray photoelectron spectroscopy (XPS).

• KSBB Journal
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• 제16권1호
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• pp.76-81
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• 2001

Stigmastanol, a functional agent of cholesterol-lowering in humans, was synthesized from stigmasterol. To investigate the usability as a raw material, the contents of sterol in vegetable oils and extract of soybean chaff were analyzed. The total sterol contents showed high values of 213.7 and 209.8 mg/100g in corn and soybean oils respectively. The extract of soybean chaff has played a good role as a raw material with high sterol contents. The kinetics of hydrogenation of stigmasterol was studied using a 5% Pd/AC catalyst in the temperature range of 30~$60^{\circ}$C. Increasing temperature showed a prominent decrease in conversion. The optimum temperature was $40^{\circ}$C for high yield of stigmastanol. The effects of $H_2$ pressure, agitation speed, catalyst loading, and stigmasterol concentration on reaction rate profile were also examined. From the power law model analysis using the initial rates of reaction, the reaction order was calculated as 0.705 for stigmasterol concentration and 0.147 for hydrogen pressure.

• 공업화학
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• 제21권4호
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• pp.385-390
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• 2010

초음파를 에너지원으로 하는 에스테르 교환 반응에 의해 콩기름과 포도씨 기름, 옥수수 기름, 카놀라 오일 등 식물성 유지로부터 바이오디젤을 제조하였다. 초음파를 이용한 식물성 유지의 에스테르 교환 반응 특성과 생성된 바이오디젤의 생성물 분포 및 물리화학적 특성을 조사하였다. 또한, 초음파와 열에너지에 의한 에스테르 교환 반응의 반응속도도 비교하였다. 초음파를 이용한 에스테르 교환 반응에 의한 바이오디젤 수율은 산촉매보다 균일계 알칼리 촉매에서 높았다. 초음파를 이용한 식물성 유지의 에스테르 교환 반응에서 수산화칼륨 촉매를 식물성 유지에 대해 무게비로 1% 사용하고, 식물성 유지에 대한 메탄올의 몰 비가 6 : 1일 때 지방산 메틸에스테르의 수율이 가장 높았다. 초음파를 에스테르 교환 반응의 에너지원으로 사용하면 열에너지를 사용한 반응 결과 보다 반응속도가 빨랐다. 초음파를 이용한 식물성 유지의 에스테르 교환 반응에 의해 생성된 바이오디젤은 원료유지보다 산가가 30% 이상 낮아졌다.

• 한국축산식품학회지
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• 제34권3호
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• pp.316-324
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• 2014

Milk fat is an important food component, and plays a significant role in the economics, functional nutrition, and chemical properties of dairy products. Dairy products also contain nutritional resources and essential fatty acids (FAs). Because of the increasing demand for dairy products, milk fat is a common target in economic fraud. Specifically, milk fat is often replaced with cheaper or readily available vegetable oils or animal fats. In this study, a method for the discrimination of milk fat was developed, using FAs profiles, and triacylglycerols (TGs) profiles. A total of 11 samples were evaluated: four milk fats (MK), four vegetable oils (VG), two pork lards (PL), and one beef tallow (BT). Gas chromathgraphy analysis were performed, to monitor the FAs content and TGs composition in MK, VG, PL, and BT. The result showed that qualitative determination of the MK of samples adulterated with different vegetable oils and animal fats was possible by a visual comparision of FAs, using C14:0, C16:0, C18:1n9c, C18:0, and C18:2n6c, and of TGs, using C36, C38, C40, C50, C52, and C54 profiles. Overall, the objective of this study was to evaluate the potential of the use of FAs and TGs in the detection of adulterated milk fat, and accordingly characterize the samples by the adulterant oil source, and level of adulteration. Also, based on this preliminary investigation, the usefulness of this approach could be tested for other oils in the future.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2002년도 proceedings of the second asia international conference on tribology
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• pp.265-266
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• 2002

Nano materials have great potential for development of advanced lubricating and protecting materials. Nano-particles capped by organic compound such as organic acid, dialkyldithiophosphate (DDP) are capable to disperse stably in lubricating oils, and are able to reduce wear and to increase load-carrying capacity.