• Transactions of the Korean Society of Automotive Engineers
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• v.19 no.3
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• pp.122-129
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• 2011

Biodiesel produced from triglyceride which is main component of animal fats and vegetable oils by methanolysis was known for remarkable cetane number. In this study, the derived cetane number of 3 kinds of biodiesel came from vegetable oils such as soybean oil, palm oil, and perilla oil and 2 kind of biodiesel which were produced from beef tallow and pork lard were analyzed using IQT (Ignition quality tester). In IQT test result, the derived cetane number of palm- , beef tallow- and pork lard's biodiesel were more excellent than other biodiesels. After analysis of biodiesel composed molecular by gas chromatography-mass and determination of the derived cetane number of pure biodiesel components using IQT, we have found that the low olefin contented and long alkyl chained biodiesel have excellent derived cetane number.

• Korean Chemical Engineering Research
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• v.47 no.2
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• pp.237-242
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• 2009

Various type of alternative fuel have been developed due to exhaustion of fossil fuel reserves and high oil price. Biodiesel is produced from the reaction of triglyceride, which is main component of animal fat and vegetable oil, and methanol by methanolysis as it is known for eco- friendly fuel for alternative petrodiesel. In this work, it was analyzed for the characteristics of the blended biodiesel with domestic petrodiesel according to blending ratio. Density, kinematic viscosity and flash point were increased with increasing the content of biodiesel. But the characteristic of blended biodiesel fuel were changed to aggravate in low temperature. Also, the derived cetane number(DCN) from IQT was increased by added biodiesel. Especially, the DCN of biodiesel from palm oil showed 71.26.

• Preventive Nutrition and Food Science
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• v.17 no.4
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• pp.280-285
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• 2012

Six polyphenolic compounds, such as chlorogenic acid (CA), rutin (RT), isoquercitrin (IQT), quercetin-3-O-(6-O-malonyl)-${\beta}$-D-glucoside (QMG), astragalin (AG), kaempferol-3-O-(6-O-malonyl)-${\beta}$-D-glucoside (KMG), were isolated from mulberry leaves by a series of isolation procedures, such as Diaion HP-20, silica-gel, Sephadex LH-20, and ODS-A column chromatographies. The chemical structures of the phenolic compounds were identified by UV and NMR spectral analyses. Levels of polyphenols in mulberry leaves from six different mulberry cultivars ranged from 1,042.16 to 1,871.97 mg% per dry weight; Guksang cultivar showed the highest levels of polyphenols, whereas Gaeryangdaehwa contained the least polyphenol contents. Generally, levels of polyphenols in mulberry leaves decreased with increasing harvest time, except for Yoolmok, but increased with heat processing time, except QMG and KMG. These results suggest that the heat processed mulberry leaves of Guksang cultivar harvested in early May can be potentially useful sources for production of high quality mulberry leaf teas.

• Preventive Nutrition and Food Science
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• v.10 no.4
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• pp.326-332
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• 2005

A methanol extract of mulberry cake prepared from mulberry fruits (Morus spp.) was shown to have strong scavenging activities against DPPH, superoxide and hydroxyl radicals. Eleven phenolic compounds were isolated from the mulberry cake by a combination of Diaion HP-20, silica gel (or polyamide), Sephadex LH-20 column chromatographies, preparative HPLC and TLC. Their chemical structures were characterized as procatechuic acid (PCA), caffeic acid (CA), cyanidin 3-O-$\beta$-D-glucopyranoside (CyG) and cyanidin $3-O-\beta­D-rutinoside$ (CyR), rutin (RT), isoquercitrin (IQT), astragalin (AG), quercetin (QT), morin (MR), di-hydroquercetin (DHQ), and 4-prenylmoracin (PM) by spectral analysis and the published data. Most of the phenolic constituents were effective scavengers of DPPH, superoxide and hydroxyl radicals, and especially caffeic acid and 4-prenylmoracin showed potent superoxide and hydroxyl radical scavenging activity, in which their activities were higher than that of the well-known antioxidant, BHT (p< 0.05). Dehydroquercetin and quercetin also exhibited strong superoxide and hydroxyl radical scavenging activities. These results suggest that mulberry cake containing antioxidant phenolic compounds may be useful as natural antioxidants in functional foods and cosmetics.