• Food Science of Animal Resources
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• v.31 no.5
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• pp.748-755
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• 2011

This study was carried out to investigate the effect of dietary palm oil supplementation on the quality of the carcass and meat of Hanwoo (Korean cattle). Thirty-month-old steers were fed on a concentration with or without (control) palm oil for 3 mon prior to slaughter. The samples of M. longissimus were taken from all carcasses and then stored at $4^{\circ}C$ for 9 d. The carcass traits, total myoglobin content, pH value, total reducing ability, and myofibrillar fragmentation index were unaffected by supplementation with palm oil. However, the fat content, water-holding capacity, and tenderness were significantly increased by dietary palm oil (p<0.05). In the fatty acid composition, the palm oil group had a higher palmitic acid (C16:0) content and lower polyunsaturated fatty acids (PUFA) content compared to the control group (p<0.05). The lipid oxidation stability, myoglobin oxidation stability, and color stability were increased by dietary palm oil. It is concluded that supplemental palm oil increased the marbling and storage quality but decreased the PUFA in Hanwoo beef.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.584-590
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• 2017

Effects of bleaching and deodorization on the quality of imported palm and canola oils were evaluated. Imported palm oil and deacidified canola oil were bleached with acid clay, followed by deodorization. Oxidation-related quality was evaluated by determining fatty acid composition by GC, acid and peroxide values, induction period by Rancimat, and off-flavor compounds by GC-MS. Tocopherols and benzo(a)pyrene were analyzed by HPLC. Acid and peroxide values were decreased by bleaching and deodorization, and tocopherol content was decreased to 60-70% (p<0.05). Aldehydes were major off-flavor compound class of imported oils, most of which were removed after deodorization. No significant change was observed in benzo(a)pyrene content (${\sim}0.4{\mu}g/kg$) of both oils by bleaching and deodorization (p>0.05). The oxidation-related quality of palm and canola oils was more improved after industrial bleaching than by deodorization. These results suggest that a careful control of bleaching during domestic refining can improve the quality of palm and canola oils.

• Journal of the Korean Professional Engineers Association
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• v.31 no.5
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• pp.110-120
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• 1998

The effect of heat treatment and the order of antioxidants treatment toward the thermally oxidized palm oil which has been stored at 60 $^{\circ}C$ was studied. The summerized results of this study are as follows; 1. In the accelerated autoxidation condition, tocopherol showed no distinct effect on the changes of peroxide of value between added tocopherol samples pre-and post treatment by heating. But, rosemary extract showed opposite result. It was supposed that rosemary extract had lower thermostability then tocopherol, because rosemary extract lost it's antioxidative activity during heating process. 2. The changes of acid value and anisidine value were more affected by heat treatment than the order of antioxidant treatment. 3. The oxidative stability measured by OSI showed same tendency as peroxide value. That is, the antioxidative activity of tocopherol in palm oil was more dependent on addition of antioxidants than heat treatment, but the rosemary extract had opposite character for antioxidative action in palm oil.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.465-470
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• 1991

In order to investigate the thermal and oxidative stability of different frying oils including soybean oil, palm oil, two blended oils of soybean-palm (5 : 5 and 7 : 3) and shortening, physico-chemical properties such as acid value, peroxide value, TBA value, degree of coloring, refractive index and specific gravity of the frying oils were measured during the preparation of French fried potatoes by repeated frying. The instability of soybean oil against thermal and oxidative degradation could be lessened by using blended oils in which the ratio of palm oil to soybean oil is more than 50%.

• Journal of the Korean Applied Science and Technology
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• v.6 no.1
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• pp.15-19
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• 1989

The oxidative stability of palm oil with moisture addition during heationg was investigated and the antioxidant effects of tocopherol, citric acid and sodium polyphosphate were evaluated. The addition of natural tocopherol up to 200 ppm level did not improve the oxidative stability of palm oil with moisture (1m1 $H_2O$ additive to 200g of oil at $180^{\circ}C$). The maximum antioxidant effect was observed at the Concentration of 400 ppm. Addition of citirc acid did not influence the effective concentration of tocopherol. Whereas addition of sodium polyphosphate and citric acid increased the antioxidant effect of tocopherol. The maximum synergistice effect was observed at the concentrations of 50 ppm citric acid and 50 ppm of sodium polyphosphate. Addition of 50 ppm citric acid and 50 ppm sodium polyphosphate to 100 ppm of tocopherol exceeded the antioxidant effect of 400 ppm tocopherol alone.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.905-910
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• 2004

Effects of bamboo smoke distillates (BSD) in oxidative stability of oil during storage were investigated. BSD at 0.1, 0.5, and 1.0% was added to palm oil and lard, and peroxide, acid, and TBA values were measured during storage at $60^{\circ}C$ for 25 days. Induction periods and relative antioxidant effectiveness (RAE) for the oils were also investigated. Antioxidative effect increased with increasing concentration of BSD. Oil with 0.1% BSD had higher antioxidative effect than that with 0.02% BHT and much higher than that with 0.02% ${\alpha}-tocopherol$. Induction periods of lipid oxidation were 34.27 and 25.61 days for palm oil and lard, respectively. In oxidation reaction, palm oil was more stable during storage than lard. When 1.0% BSD was added RAEs of palm oil and lard were 233.92 and 2371.62%, respectively. Palm oil with 1.0% BSD showed higher antioxidative effect than that with 0.02% BHT, and lard showed much higher antioxidative effect than palm oil.

• Journal of the Korean Applied Science and Technology
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• v.2 no.2
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• pp.39-46
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• 1985

The study was carried out to investigate interrelationships among the acid, peroxide, iodine, thiobarbituric acid values, and changes of fatty acid compositions of some vegetable oils added to soybean milk. A storage temperature of $100^{\circ}C$ was used for the oxidation of the oils, and to determine of variation of the chemical properties and changes of the fatty acid composition, all the samples were carried out in every 8 hours for 40 hours. The changes in fatty acid compositions of the vegetable oils were measured by high performance liquid chromatography. The results obtained were as follow; 1. The acid values of the fresh soybean, corn, and palm oils added to the soybean milk were 0.05, 0.12, and 0.06, whereas those of the oils stored for 40 hours were 0.08, 0.18, and 0.09, respectively. 2. The peroxide values of the fresh soybean, corn, and palm oils added to the soybean milk were 0.3, 1.0, and 0.3, whereas those of the oils stored for 40 hours were 1.1, 1.1, and 0.9, respectively. 3. The iodine values of the fresh soybean, corn, and palm oils added to the soybean milk were 132.7, 124.1, and 57.0, whereas those of the oils stored for 40 hours were 127.3 108.3, and 52.0, respectively. 4. The thiobarbituric acid values of fresh soybean, corn, and palm oils added to the soybean milk were 0.18, 0.05, and 0.02, whereas those of the oils stored for 40 hours were 0.25, 0.19, and 0.07, respectively. 5. The percent content of the major fatty acids of the soybean, corn, and palm oils freshly added to the soybean milk were 2.3%,2.5%,and 25.2%for palmitic acid, 3.2%,3.2%,and 4.8%for stearic acid, 39.7%, 40.7%, and 59.3% for oleic acid, 49.9%, 53.0%, and 10.5% for linoleic acid, and 4.7%, 0.4%, and 0.7% for linolenic acid, respectively. Those of the oils stored for 40 hours were 2.9%, 4,5%, and 36.7% for palmitic acid, 8.5%, 6.8%, and 7.0% for stearic acid, 37.8%, 38.8%, and 49.2% for oleic acid, 46.2%, 49.5%, and 5.8% for linoleic acid, and 4.2%, 0.1%, and 0.1% for linolenic acid, respectively. The fatty acid compositions changed significantly: the amounts of the unsaturated fatty acid decreased considerably. The rsults of the present study demonstrated greater stability of the palm oil as compared with the stability of soybean oil and corn oil added to the soybean milk.

• Journal of the Korean Applied Science and Technology
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• v.7 no.1
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• pp.63-70
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• 1990

Influence of mixing ratio of blending oil (rice bran oil : RBD palm olein = 1 : 1, 1 : 4 mixture: w/w) and natural tocopherol, citric acid, and sodium polyphosphate on enhancement of oxidation stability of blending oil under the condition of tap water infulx(1 ml/min/200g oil) were compared by AOM test after heating these system at l80$^{\circ}C$. In addition, the effects of tocopherol, and synergist on oxidition stability were also tested with potato chips fried with blending oil(1 : 4 mixture). The result obtained were as followes; 1. The test of RBD palm olein addition of 50% and 80% against rice bran oil on oxidation stability showed that the higher the palm olein contents in blending oil, the higher the oxidation stability. 2. The test of oxidation stability, adding l00ppm, 200ppm and 400ppm of natural tocopherol in two different types of blending oils, A(1 : 1 mixture) and B(1 : 4 mixture), disclosed that blending oil B was more positively effective, and this trend was superior at 200ppm level particularly, Furthermore, oxidation stability was enhanced remarkably upon addition of 100ppm of natural tocopherol, and 50ppm of citric acid together with 50ppm, 100ppm and 200ppm of sodium polyphosphate in general. Especially, 200ppm of sodium polyphosphate addition induced the most synergetic effect on oxidation stability showing as much as 3 times compare to control. 3. The results of oxidation stability obtained by peroxide value on potato chips fried with blending oil (1:4 mixture} added tocopherol, citric acid and sodium polyphosphate and preserved at $60^{\circ}C$ revealed that addition of tocopherol and 50ppm of citric acid together with 200ppm of sodium polyphosphate treatment was the most synergistic coinciding with AOM test results.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.61-69
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• 2004

The shelf-life of Yugwa(Busuge) is very short because of the low oxidative stability of soybean oil which is conventionally used as the frying oil of Yugwa base with high porous structures. To identify the possibility of replacing soybean oil with palm oil whose oxidative stability is high, POV(peroxide value), AV(acid value), colorness (L. a and b), hardness and sensory characteristics during storage of the Yugwa base fried with the soybean oil and palm oil stored in the anaerobic packaging or the aerobic packaging at 10 and $30^{\circ}C$ for 75 days were measured. POV and AV of the Yugwa base fried with palm oil were significantly lower than those of Yugwa fried with the soybean oil. Hardness and colorness were not different each other and, sensory evaluation was slightly higher than that fried with soybean oil. Lipid absorption amount was not significantly different between the Yugwa base fried with palm oil and the one fried with soybean oil.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.317-322
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• 1993

Two kinds of simple and interesterfying mixed rapeseed oil were prepared according to add 30%, 50% and 70% of coconut and palm oil, then the physicochemical propecties such as the tedency of oxidation, foaming activity were Investigated. The initial AV and POV of interesterifyung mixed rape-seed oils were higher than those of simple mixed oils, but the tendencies of oxidation were similar. The intial value of IV interesterfied rapeseed oils was added in simple mixed rapeseed oil, Induction period were increased about 2.4~4 times. Induction period of intereterifyng mixed oils added palm ell increased about 2~3.2 times. While the foaming Buantity of interesterifing mixed rapeseed oils with palm oil were lower about 28~40% than those of the simple mixed rapeseed oils.