• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.525-532
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• 2013

This study aimed to find oils that can replace high-priced sesame oil. The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.749-753
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• 2004

Effects of olive oil on rheological properties of wheat flour dough were investigated through farinograph, amylograph, and extensograph, and by measuring wheat flour dough fermentation volume. Farinogram showed development time, stability, elasticity, and valorimeter value of olive oil-added wheat flour decreased, whereas water absorption and stability were similar to control (shortening 4%). Gelatinization temperature and maximum viscosity of wheat flour dough with olive oil decreased more than those of control as revealed by amylogram. Extensogram showed wheat flour area increased, whereas dough volume decreased in olive oil-added wheat flour dough.

• IEIE Transactions on Smart Processing and Computing
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• v.3 no.3
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• pp.153-159
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• 2014

As the number of treatments in the therapeutic ultrasound field targeted at fat tissue increase, the performance of the equipment should be evaluated for safety using a fat phantom. In this study, a fat phantom was fabricated using olive oil and a tissue-mimicking material (TMM) phantom. To evaluate the acoustic properties of the TMM phantom according to the changes in the olive oil, the composition ratio of a liquid mixture of olive oil with a surfactant was adjusted from 5-20% in 5% steps. The acoustic properties of the phantom were evaluated using the sound velocity, attenuation coefficient, density, and acoustic impedance. The experimental results showed that the sound velocity decreased with increasing amount of olive oil but the other acoustic properties did not change. In addition, the phantom using an olive-oil mixture with a 15% composition ratio was most similar to the acoustic characteristics of fat tissue with a sound velocity of 1477.35 m/s, an attenuation coefficient of 0.514 dB/MHz-cm, a density of $1.07g/cm^3$, and an acoustic impedance of 1.575 MRayl. These experimental results are expected contribute to the accuracy of the results using a TMM phantom and will be useful for the therapeutic ultrasound field targeted at subcutaneous fat tissue.

• Tribology and Lubricants
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• v.26 no.5
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• pp.272-276
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• 2010

Aminated oilve oil derivative as the new organic disperse phases of the water soluble metal working fluid has been synthesized and tribological properties of the aqueous solutions composed of aminated olive oil derivative investigated using Four Ball Wear Tester and Falex EP Tester. The formulated aqueous solutions showed higher antiwear and extreme pressure properties and also lower friction coefficient. On the basis of the the results, water soluble aminated oilve oil derivative showed excellent tribological properties due to the polarizability of oleic acid derivative composed of majority part in oilve oil.

• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.139-144
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• 2002

Two types of alginate gel beads capable of floating in the gastric cavity were prepared. The first, alginate gell bead containing olive oil(Al-Oil), is a hydrogel bead and its buoyancy is attributable to olive oil held in the alginate gel matrix. The model drug, metronidazole(MZ), contained in Al-Oil was released gradually into artificial gastric fluid. The profiles of MZ release from Al-Oil shown initial burst and after 90 min they were about 100%. The second, alginate gel bead containing curdlan microsphere(Al-C), is a gel bead with curdlan-MZ microsphere in the matrix. To sustained release rate of drug, alginate bead were prepared curdlan microsphere containing MZ. Results demonstrated that sustained delivery of MZ over 2h can be easily achieved while the bead remained float. The release properties of prepared alginate beads are applicable not only for sustained release of drugs but also for targeting the gastric mucosa.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.95-109
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• 2001

The traditional (European) Mediterranean diet is characterized by an abundance of plant foods such as bread, pasta, vegetables, salad, legumes, fruit, nuts; olive oil as the principal source of fat; low to moderate amounts offish, poultry, dairy products and eggs; only small amounts of red meat; low to moderate amounts of wine, normally consumed with meals. This diet is low in saturated fatty acids, rich in carbohydrate and fibre, and has a high content of monounsaturated fatty acids (MUFA). These are primarily derived from olive oil. Despite a wealth of general knowledge concerning the major classes of compounds present in olives and olive oil, detailed knowledge of the phenolic antioxidant content has been lacking. Therefore the aim of the study was to evaluate the phenolic antioxidant content in a range of olive and seed oils. While seed oils were devoid, on average, the olive oils contained $196{\pm}19mg/kg$ total phenolics as judged by HPLC analysis, but the value for extravirgin ($232{\pm}15 mg/kg$) was significantly higher than that of refined virgin olive oil ($62{\pm}12mg/kg$; P<0.0001). Appreciable quantities of simple phenols (hydroxytyrosol and tyrosol) were detected in olive oils, with significant differences between extravirgin ($41.87{\pm}6.17$) and refined virgin olive oils ($4.72{\pm}2.15$; P<0.01). The major linked phenols were secoiridoids and lignans. Although extravirgin contained higher concentrations of secoiridoids ($27.72{\pm}6.84$) than refined olive oils ($9.30{\pm}3.81$) this difference was not significant. On the other hand the concentration of lignans was significantly higher (P<0.001) in extravirgin ($41.53{\pm}3.93$) compared to refined virgin olive oils ($7.29{\pm}2.56$). All classes of phenolics were shown to be potent antioxidants. In future epidemiolgic studies, both the nature and source of olive oil consumed should be differentiated in ascertaining cancer risk.

• Microbiology and Biotechnology Letters
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• v.40 no.2
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• pp.98-103
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• 2012

For screening of useful enzymes producing microorganisms from Meju, we isolated high lipase producing strains and their lipolytic enzyme activities were then tested. The lipolytic enzyme activities of isolated microorganisms were therefore tested on the Y124 strain. The gene sequence analysis of ITS from Y124 strain revealed Yarrowia lipolytica. Lipase production by the Y124 strain was studied in media containing various carbon sources. The Y124 strain drastically increased lipolytic enzyme activity in YPO media containing olive oil, as well as in YPDO media containing both olive oil and glucose. Maximal lipase production was achieved in YPD (yeast extract-peptone-D-glucose) media containing 0.7% olive oil when cultured at $30^{\circ}C$ for 8 hrs. The lipase produced from the Y124 strain showed the highest activity in p-NPO (p-nitrophenyl octanoate ($C_8$)), amongst the various p-nitrophenyl esters.

• Korean Journal of Poultry Science
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• v.24 no.3
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• pp.145-151
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• 1997

This study was conducted to investigate the influence of dietary olive oil, canola oil, or sardine oil on the fatty acids composition and cholesterol contents in eggs The experimental layers, 62~65 weeks of age, were randomly allotted to one of the four treatments; a) Control (commercial feed), b) T1 (commercial feed plus 10% olive oil), c) T2 (commercial feed plus 10% sardine oil), d) m (commercial feed plus 10% sardine oil) for 3 weeks. The egg samples were stored at 4${\pm}$1˚C for a certain period (1, 3, 5, 7, and 9 days) and analyzed for the fatty acids composition and cholesterol contents. The unsaturated fatty acid contents in the egg yolk were slightly decreased as the storage periods extended. The oleic acid content in T1 was the highest in all treatments. The linoleic and linolenic acid contents in T2 were higher than in the other treatments. The eicosahexaenoic acid (EPA), docosapentaenoic acid (DPA), and docosasahexaenoic acid ( DH A) contents in eggs from m were higher than the other treatments. The ratio of egg yolk n-6 /n-3 fatty acids contents in all treatments were slightly increased as the storage periods extended. The n-3 fatty acid contents of the egg yolk from T3 was the highest in all treatments. The cholesterol contents of the eggs were significantly decreased as the storage period extended(P<0.05). There was no significant difference in egg cholesterol content among all treatments.

• Journal of the Institute of Convergence Signal Processing
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• v.24 no.3
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• pp.153-159
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• 2023

As research results showed that ozonated olive oil has excellent therapeutic effects on skin diseases, attempts were made to develop cosmetics manufacturing technology using ozone. Ozone is harmful to the human body, so a separate facility must be prepared to manufacture ozonated olive oil as a cosmetic raw material. The manufacturing device developed in this study was designed as an optimized process for manufacturing cosmetics while ensuring the safety of workers involved in production. To verify the ozonated olive oil produced from the implemented device, a toxicity test was conducted on animals. After applying ozonated oil (high concentration) to the rabbit's back for 24 hours, mortality, general symptoms and symptoms were measured. A skin irritation evaluation was performed. As a result of the experiment, as a result of evaluating the test substance treatment area after a certain period of time, it was confirmed that no skin irritation was observed in all animals, confirming the safety of the ozonated oil production process and the safety of the product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.736-742
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• 1994

This study was designed to observe the effects of the mixed diets of edible mushrooms and vegetables oils on the lipid component and fatty acid composition in liver of the diet induced hydpercholesterolemic rats. Ten groups of male S.D. rats were fed a basal diet supplemented with 5% of one of three mushrooms(G.I, L.e, A.j) and 10% of one of three vegetable oils (olive ,safflower perilla) for three weeks. In liver, total cholesterol concentration was significantly low in group 3 (olive oil 10 % + L. edodes 5%) and 6 (safflower oil 10 % $_2$L. edodes 5%) , triglyceride concentration was low in groups 8 (perilla oil 10 % + g. lucidum 5%) and 9 (perilla oil 10% + L. edodes 5%) and phospholipid concentration was significantly low in groups 3, 5, (safflower oil 10 % + G.lucidum 5%), 6, 7 (safflower oil 10 % + A .judae 5%) 8, 9 and 10 (perilla oil 10% + a. judae 5%). in the fatty acid composition of total lipid inliver, monounsaturated fatty acid (MUFA) concentration s were high in groups 2 (olive oil 105 + g. lucidum 5%), 3, and 4 (olive oil 10% + A. judae 5%) and all the perilla oil groups, polyunsaturated fatty acid (PUFA) and linoleic aicd concentrations were signifciantly high in all the safflower oil groups. In the fatty acid composition of liver phospholipid , PUFA concentrations were ghih but MUFA concentrations were low. In the triglyceride component, MUFA were some more than saturated fatty acid (SFA) . In the cholesteryl ester component, MUFa concentrations were significantly high. In the fatty acid composition of liver lipid components, linholeic acid was high in the PUFA and so it was major fatty acid. Eicosapentaenoic acid (EPA) of phospholipid component in liver was significantly high.