• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1813-1818
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• 2015

Grape seed extract (GSE) was added to grape seed oil to improve the oxidative stability of the grape seed oil during storage. To measure the oxidative stability of grape seed oil, peroxide value, acid value, and conjugated diene value were measured, and changes in browning, vitamin E, fatty acid composition, and polyphenol content of oil were examined. In the case of grape seed oil with GSE, peroxide value, acid value, and conjugated diene value were lower than those of grape seed oil. The magnitude of increase in absorbance of grape seed oil with GSE was less than that of additive-free grape seed oil, whereas the magnitude of decrease in vitamin E isomers in grape seed oil with GSE was less than that of grape seed oil with no additive. Changes in fatty acid composition were also similar. However, polyphenol contents showed the greatest reduction in grape seed oil containing GSE. GSE contributes to the oxidation stability of grape seed oil, but the antioxidant capacity of GSE was lower than that of butylated hydroxytoluene.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.468-479
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• 1989

The oxidative stability of the ramyon prepared with rapeseed oil fortified with antioxidants or blended with palm oil was studied to explore the possibility of substituting it for Imported frying fats and oils. Natural tocopherols, butylated hydroxyanisole(BHA), tertiarybutyl hydroquinone(TBHQ), and ascorbyl palmitate with citric acid were used at a level of 0.02 percent. Blended oils were prepared by adding a palm oil to the rapeseed oil at ratios of 7:3, 5:5, and 3:7(w/w), respectively. Ramyon samples were stored at $35.0{\pm}0.5^{\circ}C$. for 90 days. The values of parameters, such as peroxide value, unsaturation ratio, and dielectric constant, of the extracted oils were regularly determined. An organoleptic test for the flavor of the samples was also performed. The oxidative stability of the samples was estimated on the basis of the changes of the parameter values. The effectiveness of the antioxidants was in the order of TBHQ ${\gg}$ ascorbyl palmitate with citric acid>BHA>natural tocopherols. The oxidative stability of the ramyon prepared with the rapeseed oil containing 0.02 percent TBHQ was almost as good as that of the ramyon prepared with the palm oil. The stability of the ramyon prepared with the blended oil containing 70 percent palm oil was also as good as that of the ramyon prepared with the palm oil.

• Journal of Food Hygiene and Safety
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• v.10 no.3
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• pp.155-161
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• 1995

In the study, attempts were made to investigate the safety of the deep-fried instant noodles. A total of 50 deep-fried instant noodles were puchased from a local supermarket. Acid value , peroxide value, preservatives, heavy metals and pesticide residues were determined. Acid value(AV) and peroxide value(POV) of deep-fried instant noodles were lower than the Food Law in force. Any preservatives were not detected in all deep-fried instant noodles. The level of all heavy metals and pesticide residues found in deep-fried instant noodles were fairly low, and pesticide residues in deep-fried instant noodles was almost removed after cooking. It was conclued from these results that deep-fried instant noodles may be no harmful in oxidative stability(AV, POV) and sanitary safety(preservatives, heavy metals and pesticides).

• Journal of the Korean Home Economics Association
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• v.29 no.4
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• pp.37-43
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• 1991

Oxidative stability of crude wheat germ oil (WGO) was determined by the active oxygen method(Rancimat, hrs at 98$^{\circ}C$). The induction time of crude WGO was 7.6hrs as compared to 23.7hrs of crude soybean oil. However, the induction time of WGO could be extended by 2-3 times with 300ppm of mixed tocopherols and 200ppm of organic acids. The antioxidant effect of organic acids increased in the order of L-ascorbic acid > tartaric acid > citric acid > malic acid. Especially, the induction time of WGO could be extended by ca. 38hrs with 500ppm of L-ascorbic acid. This antioxiative effect of 500ppm L-ascorbic acid with mixed tocopherol(100, 200, 300 or 500ppm). It seems that the synergistic effect of L-ascorbic acid was due to the high content of tocopherols(0.4%) in WGO.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.318-322
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• 1994

Aluminium alloy, comprising water, silicone manganese and porous aluminium carrier added into soybean oil in order to investigated its effect on polar lipid content, polymer content, conjugated dienoic acid and free fatty acid value during deep-fat frying at 185$^{\circ}C$. Increase rates of polar lipid and polymer content of the frying ell were reduced about one thirds of the oil without aluminium alloy during deep-fat frying. The aluminium alloy, however, have no significantly effect to inhibit the increase of conjugated dienoic acid and free fatty acid value. Treatment of the frying oil with aluminium alloy was found to be able to inhibit polymer and polar lipid formation.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.73-74
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• 2002

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.409-418
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• 1989

The oxidative stability of the ramyon prepared with ricebran oil fortified with ${\alpha}-tocopherol$, BHA, TBHQ, and ascorbyl palmitate+citric acid or blended with palm oil was studied to assess the suitability of the oil as the frying oil. The antioxidants were added to a ricebran oil at 0.02% level, respectively, while blended oils were prepared by adding a palm oil to the ricebran oil at ratios of 3:7, 5:5, and 7:3. Ramyon samples were prepared by frying steamed noodel with the oils. They were stored in dark at $35.0{\pm}0^{\circ}C$. for 90 days. Peroxide, acid, iodine values, dielectric constant, and fatty acid composition of the oils extracted from the samples were determined regularly. The oxidative stability of the extracted oils and storage stability of the samples were estimated from the results of the determinations. ${\alpha}-tocopherol$ did not exert any appreciable antioxidant effect on the extracted oil while BHA demonstrated some effect. Ascorbyl palmitate with citric acid and especially TBHQ exerted a considerable effect. The storage stability of the samples fried with the oil fortified with TBHQ was as good as that of the samples prepared with the palm oil. The stability of the samples improved as the palm oil content In the frying oil increased. The stability of the samples fried with the blended oil containing 70f) palm oil was comparable to that of the samples prepared with the pure palm oil

• Bulletin of the Korean Chemical Society
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• v.34 no.9
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• pp.2657-2662
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• 2013

Multiwalled carbon nanotube (MWCNT)-g-poly (aniline-co-2,5-diaminobenzenesulfonic acid) (DABSA) reinforced Nafion$^{(R)}$ nanocomposite membranes were prepared and characterized for direct methanol fuel cells (DMFCs). The nanocomposite membranes with approximately $90{\mu}m$ thickness were prepared by the water assisted solution casting method. To evaluate the properties of nanocomposite membranes for DMFC applications, the nanocomposite membranes were characterized by methanol and water uptake, thermal stability, and ion exchange capacity (IEC). Furthermore, oxidative stability measurements in terms of the hydrogen peroxide decomposition rate that represent the oxidative stability of the membranes were examined. The methanol uptake values of the nanocomposite membranes were dramatically decreased compared to the cast Nafion$^{(R)}$ membranes. The IEC values of the nanocomposite membranes were increased about 30% compared to the cast Nafion$^{(R)}$ membrane.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1178-1186
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• 2015

Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek seed (FSE) and 0.10% Acacia catechu (ACE) were studied during 20 days of refrigerated aerobic storage. The SBT and ACE were identified as being the most effective antioxidants to retard lipid oxidation with the potency decreasing in the following order: SBT>ACE>GSE>GTE>FSE based on thiobarbituric acid reacting substances, peroxide value and free fatty acids. In all samples pH and $a_w$ decreased during storage period. The $L^*$ value of treated as well as control samples decreased over time while SBT and ACE exhibited an increased redness producing higher $a^*$ values than other treatments. However, GTE was more effective in increasing $b^*$ values than other treatments at the end of storage. The results suggest that functional plant-derived extracts can be valuable to the modification of frankfurter formulations for improved oxidative stability as well as quality characteristics.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.15-20
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• 1997

Changes in antioxidative substances-sesamol, sesamin and sesamolin - and mineral contents of sesame oil during refining processes have been studied to investigate the oxidative stability of oils during the storage at $70^{\circ}C$. Fe, Cu, Mg and Zn were nearly removed from the oil by the degumming process. During storage, the changes of total volatile contents in crude and degummed sesame oil were not noticeable but those in alkali-refined and deodorized sesame oil were increased at early period of the storage. The increases of hexanal and pentanal were most noticeable and their concentration was increased markedly in alkali-refined, bleached and deodorized sesame oil at early period of the storage. During refining processes and storage, sesamin was relatively stable but the content of sesamolin was decreased. The content of sesamol was decreased until alkali-refining process but increased during a bleaching process. The content of sesamolin tended to decrease with increasing of sesamol during storage.