• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.234-241
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• 1995

Effect of microwave heating on the oxidative stability of the soybean oil, sesame oil, butter and margarine were investigated by mearsuring fatty acids amout and tocopherol losses. The index for chemical properteis, free fatty acid, peroxide value, anisidine value, carbonyl value, conjugated diene and triene levels were also mearsured in the oil samples for 5, 10, 15 and 20 min of heating in a microwave oven. No significant difference was observed on the fatty acids composition in the fats and oils before and after microwave heating. During microwave treatment, the oxidative degradation of the tocopherols in the samples became greater with increasing heating time. The amount of tocopherols in the soild fats, butter and margarine, dropped drastically after 5 min of heating and reduced to 95% of their original levels after 20min heating ${\gamma}$-tocopherol in butter showed the most unstable states and completely destroyed during microwave treatment for 20min. On the other hand, 80% of tocopherols in the liquid oils were still remained after 5min of heating except $\delta$-tocopherol in sesame oil.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.660-666
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• 2008

This study was designed to compare the thermal oxidative stability of lard, soy bean oil, and hot pepper seed oil for 0-3 d at $100^{\circ}C$, and to evaluate the effect of capsaicin on thermal oxidative stability in lard and soy bean oil. As result, thermal oxidation stability was shown in the order hot pepper seed oil>soy bean oil>lard for 0-3 d at $100^{\circ}C$. In blended oils, hot pepper seed oil effectively inhibited lipid oxidation when mixed with lard than soy bean oil by showing the ratio of 30% pepper seed oil plus 70% lard and 60% pepper seed oil plus 40% soy bean oil inhibited lipid oxidation during storage periods. And to investigate the antioxidative effect of antioxidants such as capsaicin and alpha-tocopherol in hot pepper seed oil, 1,200 and 2,400 ppm capsaicin, or 0.3% alpha-tocopherol were added in soy bean oil and lard and stroed for 0-3 d at $100^{\circ}C$. Capsaicin inhibited lipid oxidation in lard but not in soy bean oil, however alpha-tocopherol exhibited a prooxidaton effect in soybean oil. Therefore, it suggests that the application of hot pepper seed oil or capsaicin in lard may be better for thermal oxidative stability.

• Food Quality and Culture
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• v.1 no.1
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• pp.6-12
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• 2007

In this study, we examined the effects of egg yolk powder added to flour dough on the lipid oxidation of fried products during storage. The flour dough containing the egg yolk powder (0, 5, and 10%) was fried in sunflower oil at $180^{\circ}C$ for 90 sec. The fried products were then stored at $60^{\circ}C$ for 9 days in the dark. The lipid oxidation of the fried products was evaluated by fatty acid composition, peroxide values (POV), conjugated dienoic acid (CDA) contents, and thiobarbituric acid (TBA) values. The color and phospholipids (PL) contents of the fried products were also determined by colorimetry and high performance liquid chromatography, respectively. The addition of egg yolk powder to the dough decreased the POV, CDA contents, and TBA values of the fried products during storage. Although POV, CDA contents, and TBA values significantly increased in the products without egg yolk powder during storage, little change was observed in the products with egg yolk powder. The PL contents remained relatively constant in the flied products added with egg yolk powder during storage. The lightness and greenness of the fried products decreased, and the yellowness increased, as the storage time increased. The results clearly indicate that the addition of egg yolk powder to the dough improved the lipid oxidative stability of the fried products during storage in the dark, and the PL in the egg yolk might have contributed to the improvements in lipid oxidative stability.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.97-102
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• 1994

The oxidative stability of perilla oil were examined by measuring peroxide value. The induction period of perilla oil for each storage temperature was measured by POV and indicated that it was 80 days for 45$^{\circ}C$, 22.5 days for 65$^{\circ}C$, 9.5 days for 85$^{\circ}C$ and 5 days for 105$^{\circ}C$ respectively. Also, the induction period of the perilla oil with different concentration of ginger powder at 85$^{\circ}C$was studied and has been found that 9.4 days for 6% ginger powder, 11.9 days for 4% and 11days for 2% ginger power. The relative antioxidant effectiveness of ginger power was 99% for 6% ginger power, 125% for 4% ginger power, 122% for 2% ginger power. The induction period of perilla oil with gingerol at 85$^{\circ}C$ was 13.5days for 2% crude gingerol, 11.7days for 0.2% crude gingerol and 12.0 days for 0.02% BHT. The elativi antroxidant effectiveness of perilla oil gingerol at 85$^{\circ}C$was 142% for 2% crude gingerol, 123% for 0.2% crude gingerol, 126% for 0.02% BHT.

• Korean Membrane Journal
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• v.11 no.1
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• pp.8-14
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• 2009

The sulfonated poly(styrene-divinylbenzene-acrylonitrile) (ST-DVB-AN) composite polymer electrolyte membrane based on the original PVC film was successfully synthesized to improve oxidative stability using semi-interpenetrated polymer network (semi-IPN). Weight gain ratio after copolymerization was enhanced by the DVB and AN contents, and the sulfonated membranes were characterized in terms of proton conductivity (k), ion exchange capacity (IEC), and water uptake ($W_U$). The effect of DVB content and AN addition were thoroughly investigated by comparing the resulted properties including oxidative stability. The obtained ST-DVB-AN composited semi-IPN membranes showed relatively high proton conductivity and IEC compared with Nafion117, and greatly improved oxidative stability of the synthesized membrane was obtained. This study demonstrated that a semi-interpenetrated sulfonated ST-DVB-AN composited membrane reinforced by PVC polymer network is a promising candidate as an inexpensive polymer electrolyte membrane for fuel cell applications.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.197-202
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• 1996

The effects of erythrosine on the oxidative stability of cholesterol in an aqueous model system were studied by depleted headspace oxygen and cholesterol oxidation products (COP). As the oncentration of erythrosine was increased, headspace oxygen depletion, 7-COP and total COP increased during storage at $25^{\circ}C$ for 50 hours under the fluorescent light. As the intensity of fluorescent light was increased, amounts of headspace oxygen depleted and COP formed in an aqueous cholesterol dispersion containing erythrosine also increased. Addition of ${\alpha}-,\;{\delta}-$, mixed-tocopherol and ${\beta}-carotene$ resulted in the enhanced oxidative stability of an aqueous cholesterol dispersion containing erythrosine during the fluorescent light storage.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.345-353
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• 2019

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1027-1035
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• 2019

Objective: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at $71^{\circ}C$ for core temperature, stored at $4^{\circ}C$ for 14 d, and then reheated for 1 min using a microwave. Results: The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after reheating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion: The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

• The Korea Journal of Herbology
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• v.25 no.4
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• pp.145-149
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• 2010

Objectives : Since cosmetics have been one of the help of life, unlike medicine, natural products have been used for cosmetics, generally giving the image of safety and relief compared to synthetic products. Among them, Houttuynia cordata has been known as a useful herbal medicine with antibiotic, anti-inflammatory and anti-oxidative activities. In this study, we were to use Houttuynia cordata extract on formulation of cosmetic emulsions. Methods : The effects of Houttuynia cordata extract on emulsion stability and viscoelastic properties of emulsion were measured using turbiscan and rheometer. And we assessed the anti-oxidative and antibiotic activities of Houttuynia cordata extract. Results : 1. The results of this investigation for emulsion stability showed that the stability emulsion containing Houttuynia cordata extract was decreased depending on concentration of Houttuynia cordata extract. 2. Super oxide dismutase activity was strongly dependents on concentration of Houttuynia cordata extract. 3. Houttuynia cordata extract showed good anti-microbial activity against Staphylococcus aureus. Conclusions : Houttuynia cordata extract can be effectively used in cosmetic emulsions when the relation between natural product extracts and formulation of cosmetics is elucidated.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.63-71
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• 2017

This study aimed to assess the antioxidative potential of adding ethanolic extracts from Ulmus davidiana to Yackwa (Korean fried cookie). The reducing power and antioxidant activity of U. davidiana-treated Yackwa were assessed against DPPH, nitric oxide, superoxide anions, superoxide dismutase, and ABTS radicals. Increasing the amount of U. davidiana extract in Yackwa dough resulted in improved antioxidant properties. U. davidiana extracts were effective antioxidants with a radical scavenging potency similar to the potency of butylated hydroxytoluene (BHT) and L-ascorbic acid. The DPPH and nitric oxide radical scavenging activity of Yackwa containing 0.2% U. davidiana resulted in increased oxidative stability relative to control dough. Although the antioxidant effects of Yackwa containing U. davidiana extract were lower than those of Yackwa containing BHT and L-ascorbic acid, these results suggest that U. davidiana extracts have potent antioxidant activity. Accordingly, U. davidiana extract is a potential additive for deep-fried foods, such as Yackwa, to improve their oxidative stability.