• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.405-411
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• 1988

In this study, the treatment of $H_2O_2$, papain and acylation on the protein isolate obtained from defatted sesame oil cake for the changes in amino acids composition, color, digestibility and some functional characteristics of this protein were investigated. The results showed that $H_2O_2$, papain and papain $H_2O_2$ treatment increased the rates of the protein extraction and content of protein in protein isolates when those values were compared to the alkali treatment. Also amino acid composition of the protein isolates were comparatively good, and color, and functional properties and pepsin digestibility were markedly improved. The amount of lysine, the first limiting amino acid of this protein was increased. The solubility, bulk density, water absorption, fat absorption and emulsifying properties were remarkably improved while foaming properties and digestibility was slighly decreased.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.395-400
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• 2009

This study was performed to examine the effects of salt addition levels on changes in the physicochemical properties of salted and fermented shrimp for HACCP determination. The salted shrimp were prepared from fresh shrimp using different concentrations (8, 18, 28%) of chunil salt, and were then fermented at $10^{\circ}C$ for 160 days. Amino nitrogen, VBN and TMA contents rapidly increased in the 8% group during the fermentation period, while the 18% and 28% groups maintained their initial levels throughout the 160 day fermentation period. The thiobabituric acid (TBA) values of the groups increased rapidly over 120 days of fermentation, and then decreased thereafter. The TBA values of the 18% and 28% groups were lower than that of the 8% group. The peroxide values of the 18 and 28% groups rapidly increased over 30 days of fermentation, whereas the values for the 8% group, rapidly increased with 60 days of fermentation.

• Environmental Analysis Health and Toxicology
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• v.13 no.3_4
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• pp.105-115
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• 1998

Reactive oxygen species (ROS) are highly reactive molecules due to their unpaired electron. They have been suspected as one of the major tissue damage inducers in biological metabolic systems. Antioxidant enzymes, such as catalase and superoxide dismutase, could not repair all the oxidative damages resulting from those excessive toxic ROS. It is, therefore, urgent to develop effective antioxidants to relieve from the oxidatire damages. In this study antioxidative effects were investigated by using two flavonoids such as quercetin and naringenin and a flavonoid-rich extract, Ginkgo biloba extract in combination with paraquat that is known as a strong generator of oxygen radicals. The results are summeringed as follows: 1. To assess radical scavenging ability reduction concentrations (IC$_{50}$) of 1,1-diphenyl-2-picrylhydrazine (DPPH) within 15 minutes were measured. The values of the IC$_{50}$ of quercetin and Ginkgo biloba extract were 15.4 $\mu$M and 13.2$\mu$g/ml, respectively. Their radical removing activities showed concentration-dependent manners. 2. In the hydrogen peroxide assay by using PMS-NADH system, quercetin, naringenin and Ginkgo biloba extract led to removing hydrogen peroxide in concentrationdependent manner whose removing abilities at 100$\mu$M or 100 $\mu$g/ml were 75.6, 25.8 and 26.0%, respectively. 3. In the hydrogen peroxide-induced rat blood hemolysis assay all three compounds led to similar effects whose hemolysis inhibition ratios at 100$\mu$M or 100$\mu$g/ml were 68.0, 5.14 and 55.8%, respectively. 4. In the xanthinee oxidase assay by measuring degree of NADH oxidation in the presence of hypoxanthine and xanthinee oxidase, both quercetin and Ginkgo biloba extract showed excellent activities showing 42.8 and 24.2% inhibiting xanthine oxidase activity at 100$\mu$M or 100$\mu$g/ml concentrations, respectively.

• The Journal of Advanced Prosthodontics
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• v.6 no.4
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• pp.295-301
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• 2014

PURPOSE. Numerous methods were used to etch the fiber posts to improve its bonding to root canal dentin. Our aim was to evaluate the efficacy of 37% phosphoric acid in etching fiber posts in comparison with 24% hydrogen peroxide. MATERIALS AND METHODS. Ninety human maxillary central incisors were taken and post space preparation was done. Ninety fiber posts were taken and divided into three groups (n=30) based on the surface treatment they received ($H_3PO_4$, $H_2O_2$, distilled water) and each group was further divided (n=10) based on the time period of application (15 seconds, 30 seconds, 60 seconds). All the posts were luted into canals using Rely X UniCem-2. Each tooth was then sectioned into six slices and subjected to push out test. Data obtained was subjected to statistical analysis at P<.05. The surface topography was evaluated using scanning electron microscopy. RESULTS. Highest bond strength values were noted in 15 seconds etched phosphoric acid group and 60 seconds etched hydrogen peroxide group with no significant difference between two groups. Surface topography revealed complete epoxy layer removal with no damage to its structural integrity in those groups. CONCLUSION. $H_3PO_4$ etching for a period of 15 seconds is an effective alternative in improving the adhesion of fiber post to root dentin.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.620-626
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• 2017

This study conducted chemical and physical hazard analysis on the acidity, peroxide value, color removal, and limit criteria of metal detector of roasted laver. The Hunter color L- and a-value of roasted laver was higher than the control, and the b-value was higher at $400^{\circ}C$. The limit criteria establish by metal detector was determined to a sensitivity of 60 because it detected 100% in a sensitivity of 60 to Fe and Sus. The acidity and peroxide values increased with increasing temperature. These results confirmed that roasted laver is safe when roasted to $300^{\circ}C$ for 5 seconds.

• 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.

• Archives of Pharmacal Research
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• v.28 no.5
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• pp.541-545
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• 2005

Flowers of Erigeron annuus L. were extracted with 80% aqueous MeOH, and the concentrated extract was partitioned with EtOAc, n-BuOH, and H$_2$O. Repeated silica gel and OD S column chromatography of the EtOAc fraction led to the isolation of a sterol, through activityguided fractionation, using ACAT inhibitory activity measurements. From the physico-chemical data, including NMR, MS, and IR, the chemical structure of the compound was determined to be an ergosterol peroxide (1), which has been isolated for the first time from this plant. This compound exhibited hACAT-1 and Lp-PLA$_2$ inhibitory effects, with inhibitory values of 51.6 ${\pm}$ 0.9 and 51 .7 ${\pm}$ 1.2%, at a treatment concentration of 0.23 mM.

• Preventive Nutrition and Food Science
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• v.15 no.2
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• pp.92-97
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• 2010

Luteolin and chicoric acid are the most abundant phytochemicals in dandelion (Taraxacum officinale) leaf. In this study, four kinds of extraction methods [hot water, ambient temperature (AT) water, ethanol, and methanol] were applied to analyze the contents of both phytochemicals and verify their anti-inflammatory and antioxidative activities. The methanol extract showed the most potent nitric oxide (NO) inhibitory effect. The luteolin and chicoric acid concentrations were 3.42 and $12.86\;{\mu}g/g$ dandelion leaf in the methanol extract. The NO-suppressive effect of luteolin and chicoric acid was identified in a dose-dependent manner with $IC_{50}$ values of $21.2\;{\mu}M$ and $283.6\;{\mu}M$, respectively, in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells without cytotoxicity. Malondialdehyde (MDA) concentration, as an index for free radical injury on cell membrane, was also dose-dependently inhibited by the two compounds. The suppressive effect was further examined using mRNA and protein expression levels, which were attributable to the inhibition of inducible nitric oxide synthase (iNOS). These results suggest that two phytochemicals in dandelion leaf, luteolin and chicoric acid, may play an important role in the amelioration of LPS-induced oxidative stress and inflammation.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.287-292
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• 2012

Light effects on temperature dependence of safflower oil oxidation and tocopherol degradation were studied. Safflower oil was oxidized at 20, 40, 60, or $80^{\circ}C$ for 30, 30, 15, and 6 days, respectively, in the dark or under light. Oil oxidation was evaluated with peroxide value (POV) and conjugated dienoic acid (CDA) value, and tocopherols were monitored by HPLC. Safflower oil consisted of palmitic, stearic, oleic, and linoleic acids at 7.3, 2.0, 14.2, and 76.6%, respectively, with tocopherols at 1157.1 mg/kg. Peroxide and CDA values of safflower oil increased while tocopherol contents decreased with the oxidation time and temperature. Light increased and accelerated the oil oxidation and tocopherol degradation. Temperature dependence of the oil oxidation and tocopherol degradation was higher in the dark rather than under light. The results suggest that temperature control could be more essential in the dark rather than under light with regard to the oxidative stability of safflower oil.

• 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.