• 한국식품위생안전성학회지
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• 제15권4호
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• pp.334-339
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• 2000

강정에 인삼분말을 수준별로, 첨가하여 6개월 동안 저장하면서 인삼강정의 저장안전시기와 기호도에 미치는 영향을 검토한 결과는 다음과 같다. 1. 인삼분말이 강정의 지방산화에 미치는 영향은 0%<0.5%<1.0%<1.5%<2.0%<2.5% 순으로 첨가량이 증가할수록 항산화효과는 증가하였으나, 첨가량의 증가에 따른 항산화 효과의 증가폭은 둔화되는 것으로 나타났다. 2. 산가와 과산화물가는 3개월 이내는 완만하게 증가하였으나, 3개월 이후부터서는 다소 급격한 증가를 보였다. 3. 인삼강정의 산가와 과산화물가는 저장기간이 길어짐에 따라 점차 증가하였으나 첨가 방법이 강정의 항산화효과에는 영향을 주지 않는 것으로 나타났다. 4. 인삼분말의 첨가량이 증가할수록 향강도는 점진적으로 증가하였으나, 기호도에서는 물엿에 인삼분말을 1.5% 첨가할 때 가장 높은 점수를 얻었다.

• 한국식품영양학회지
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• 제4권1호
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• pp.21-34
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• 1991

The purposes of this studies were to investigate the effect of dietry Se levels and alcohol administration on the lipid hyperoxidation and the lipid metabolism in the rat. Seventy two male rats of Sprague-Dawley Strain weighting about 58~629 were divided into 12groups. The dietary Se levels were 10, 0.4 and Omg, and the dietary a-tocopherol levels were 150 and 0mg per kg diet, respectively. Alcohol-administrated groups received drinking water solution containing 10% of ethanol from the 3-weeks of experimental periods. The obtained experimental results are summarized as follows. 1. Food intake, body weight gain and food efficiency ratio were significantly lower in H-, L-and alcohol administrated groups(-A) by administrated Se and alcohol in diet. The weight of liver and spleen tended to be greater in H- and alcohol administrated groups. 2. The glutathione values in liver tend to be lower in alcohol or Vit. E administrated groups than nonadministrated groups. Also there were higher in H- and L- than C-groups, but the increasing range decreased due to administrated alcohol. The lipid peroxide values In liver were significantly higher in alcohol groups, and L- and tocopherol groups were higher values. Specially the increasing of lipid peroxide values were significantly effected by alcohol in low Se and Vit. E groups. 3. The contents of total glyceride in plasma were higher in alcohol groups, there were significantly higher values in alcohol administrated groups under low Se and Vit. E groups. The contents of total cholesterol and HDL-cholesterol In plasma were significantly higher in alcohol groups. 4. The contents of total lipid in liver were higher alcohol groups, and slightly higher values in low Se groups(L-groups) than other groups, also higher values in low Vit. E groups. Those of total glyceride in liver were significantly higher in alcohol groups, appeared highest values when alcohol was administrated in low Se and Vit. E groups. The increasing of total glyceride content was significantly effected by alcohol in low Se groups than that in C-groups.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2002년도 추계학술발표회
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• pp.231-234
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• 2002

According to recent investigations regarding Fenton-like reaction, it was reported that there was a key factor to decompose organic materials by not only the hydoroxyl radical but also several reductants which were superoxide anion and hydroperoxide anion. This research was focused on an investigation of the decomposition of carbon tetrachloride(CT) by reductants which were generated by pyrolusite with hydrogen peroxide. Generally, CT decomposition rate increased with raising pH values. Especially,, CT was decomposed over 60 percent by 10,000 ppm of hydrogen peroxide within 10 minutes in neutral condition. In addition, the decomposition of chlorinated compounds would be accelerated in alkaline condition, even with low concentration of hydrogen peroxide.

• 한국식품조리과학회지
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• 제17권3호
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• pp.229-236
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• 2001

This study was conducted in order to set the shelf life of Rice Yoogwa, Sesame Yoogwa and Yackwa to marketed in department store. It was investigated acid value, peroxide value, microbiological test and sensory evaluation for 50 days. Acid value of Rice Yoogwa, Sesame Yoogwa and Yackwa were not significantly different during storage period. Peroxide values of Rice Yoogwa and Yackwa were significantly increased after 30 days of storage but there was no different in Sesame Yoogwa. Fungus were appeared Sesame Yoogwa of A company, Rice Yoogwa and Yackwa of B company after 40 days of storage. In sensory evaluation, odor, taste, texture and overall acceptability after 40 days were significantly lower than 10 days of storage and rancid odor was gradually increased with preservation period in all materials. Correlation of acid value and peroxide value were positive throughout whole preservation period and rancid odor was increased. Odor, taste, texture and overall acceptability of Yoogwa and Yackwa were negative correlation with preservation period. In view of the above results, it came to the conclusion that shelf life of Yoogwa and Yackwa was 40 days.

• Food Science and Biotechnology
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• 제17권1호
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• pp.85-89
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• 2008

This study was carried out to examine the antioxidant effects of cheonggukjang combined with Phellinus linteus extract. The electron-donating activity (EDA) of cheonggukjang containing 0.3% P. linteus extract (0.3% CPLE) was higher than that of cheonggukjang only. EDA of the ethanol extract from cheonggukjang was higher than that of the water extract. The water and the ethanol extracts showed strong antioxidant activity with regard to peroxide value. However, the ethanol extract showed a higher peroxide value than the water extract. The nitrite scavenging activity of the ethanol extract was greater than that of the water extract, crresponding to the EDA and peroxide values for each extract. Therefore, the antioxidant effects were enhanced by adding 0.3% of extract from P. linteus in manufacturing cheonggukjang. It is suggested that P. linteus extract could be put into practice as an effective antioxidant agent.

• 펄프종이기술
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• 제31권4호
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• pp.49-57
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• 1999

In CLO2 delignification and bleaching process, formation of chlorate corresponds to a loss of 20-36% of the original CKO2 charge. Because chlorate is inactive and harmful to environmental, it will be of benefit to find methods that can reduce the formation of chlorate during chlorine dioxide bleaching. Chlorate is mainly formed by the reaction HCIO +ClO2 $\longrightarrow$H+ + Cl_ +ClO3-2 On the other hand, AOX in chlorine dioxide bleacing is formed also due to the in-situ produced hypochlorous acid. THus both AOX and chlorate could be reduced by addition of hypochlorous acid. Some paper son the reduction of AOX by additives appeared , but systematic data on chlorate reduction as well as pulp and effluent properties are not available. THus this paper of focused on the effects on the reduction of chlorate and chlorine dioxide bleachability. The additives, fulfamic a챵, AMSO, hydrogen peroxide, oxalic acid were found to eliminate chlorine selectively in chlorine and chlorine dioxide mixture.However, when they were added to bleaching process, sulfamic acid and DMSO showed significant reduction of chlorate formation but hydrogen peroxide and oxalic aicd did not, and significant amount ofhydrogen peroxide was found resided in the bleaching effluent , In addition, sulfamic acid and DMSO decreased the bleaching end ph values while hydrogen peroxide and oxalic acid did not, which also indicated that hydrogen peroxide and oxalic acid were ineffective. The difference might be ascribed to the competitives of hypochlorous acid with lignin, chlorite (CKO2) and additives. Sulfamic acid and DMSO showed better pulpbrightness development but less alkaline extraction efficiency than hydrogen peroxide , oxalic acid and control, which means that insitu hypochlorous acid contributes to the formation of new chromophore structures that can be easily eliminated by alkaline extraction. DMSO decreased the delignification ability of chlorine dioxide due to the elimination of hypochlorous acid, but sfulfamic acid did to because the chlroinated sulfamic acid had stable bleachability. In addition, sulfamic acid, and SMSO shwed decreased color and COD of bleaching effluents, hydrogen peroxide decreased effluent color but not COD content, and oxalic acid had no statistically significant effects. No significant decreases of pulp viocosity were found except for hydrogen peroxide. Based on our results , we suggest that the effectiveness of hydrogen peroxide on the reduction of AOX in literature might be explained by other mechanisms not due to the elimination of hypochlorous acid , but to the direct decomposition of AOX by hydrogen peroxide.

• Applied Biological Chemistry
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• 제41권8호
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• pp.578-582
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• 1998

Grape seed oil was characterized to assess the usefulness in the food industry. Among the various oils, the initial antioxidant activity was the highest for grape seed oil. Heating the oil at $180^{\sim}C$ for 20 min retained 86% of the initial activity. Grape seed and sesame oils showed a low peroxide value, about 2, implying a less oxidative reaction. The oxidation of grape seed oil was increased to a less extent by heat-treatment than other oils. Light exposure for 1 month resulted in a slight decrease in the antioxidant activity of grape seed oil, maintaining 96% of the initial activity. Other oils were all light-susceptible and the activities decreased significantly. The peroxide values of all the oils increased by light exposure, but the extent of oxidation was still the least for grape seed oil. The addition of grape seed oil to perilla oil was very effective, in that the peroxide value was 5-times decreased by 1 : 5 composition of grape seed oil versus perilla oil. These results indicate that grape seed oil can be used as a good cooking oil or an additive for other oils.

• 대한약리학회지
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• 제18권1호
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• pp.55-63
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• 1982

Lipid peroxidation is the reaction of oxidative deterioration of polyunsaturated lipids and this peroxidation involves the direct reaction of oxygen and lipid to form free radical intermediates, which can lead to autocatalysis. As results of the extensive studies on the lipid peroxidation by many authors, the relationship between lipid peroxidation and the drug metabolizing system as well as the actions of free radicals on the peroxidation was reasonably well known. For a long time, the mechanism of hepatotoxicity of $CCl_4$ was not clearly understood. However, it is now quite well established that $CCl_4$ is activated in vivo to a free radical which is a highly reactive molecule. Therefore, lipid peroxidation which induces the reduction of cytochrome P-450 and aminopyrine demethylase activity is known as decisive event of $CCl_4$ hepatotoxicity. On the other hand, it was also reported that singlet molecular oxygen produces lipid peroxidation in liver microsomes. In this study the effects of benzoyl peroxide on the lipid peroxidation and drug-metabolizing enzyme were examined. Benzoyl peroxide mixed with starch and phosphates etc. is usually used as a food additive for flour bleaching and maturing purpose because of its oxidative property. Albino rats were used for the experimental animals. Benzoyl peroxide was suspended in soybean oil and sesame oil and administered intraperitoneally or orally. TBA value and aminopyrine demethylase activity were determined in liver microsomal fraction and serum. The results were summerized as following. 1) Body weights of animals administered benzoyl peroxide suspension were decreased while that of oil administered group were increased. 2) The activity of aminopyrine demethylase was generally decreased in animals administered oil suspension of benzoyl peroxide. Furthermore, the marked reduction of the enzyme activity was observed in animals administered benzoyl peroxide intraperitoneally. 3) Generally, microsomal TBA values as well as serum TBA were significantly elevated in benzoyl peroxide group in comparison with the control group. However, the more remarkable increase of serum TBA than microsomal TBA was observed in animals administered orally for 6 days. 4) Specifically, the changing pattern of TBA value was notable in serum rather than in liver microsome by intraperitoneal administration of benzoyl peroxide.

• Journal of Animal Science and Technology
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• 제48권4호
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• pp.587-594
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• 2006

미강으로부터 추출한 감마 오리자놀을 리놀산 및 분쇄돈육에 0.02%, 0.05%, 0.10% 0.15% 및 0.20%(w/w) 농도로 첨가하여 항산화효과를 조사하였다. 감마 오리자놀을 첨가한 리놀산은 40℃에서 10일간 저장시 대조구와 비교하여 유의적으로 낮은 peroxide 값을 나타냈으며(P<0.05), 또한 감마 오리자놀 처리구는 첨가농도가 증가할수록 낮은 peroxide 값을 나타냈다. 분쇄생돈육에 0.05%, 0.10%, 0.15% 및 0.20%의 감마 오리자놀을 첨가하여 4℃에서 6일간 저장한 결과 감마 오리자놀을 0.20% 첨가한 처리구가 저장기간 동안 합성항산화제인 BHA와 유사한 수준의 TBARS 값을 나타냈다. 분쇄가열돈육에서도 감마 오리자놀을 첨가하여 4℃에서 4일간 저장한 결과 감마 오리자놀을 0.05% 이상 첨가한 처리구들은 대조구와 비교하여 유의적으로 낮은 TBARS 값을 나타냈으며(P<0.05) 분쇄생돈육에서와 같이 감마 오리자놀을 0.20% 첨가한 처리구의 TBARS 값이 저장기간 동안 가장 낮은 수준으로 나타났다. 따라서 본 연구결과 감마 오리자놀은 신선육에 0.20% 이상, 가열육에는 >0.05% 사용이 적절한 것으로 보인다. 따라서 감마 오리자놀은 식육 및 육제품에 항산화제로서 사용이 가능할 것으로 기대된다.

• 한국식생활문화학회지
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• 제32권2호
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• pp.128-134
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• 2017

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.