• 한국축산식품학회지
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• 제39권4호
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• pp.610-622
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• 2019

The aim of this study was to investigate the natural antioxidant activity of raw garlic (RG), aged black garlic (AG), and garlic fermented with Bacillus subtilis (FG) extracts on pork patty lipid oxidation throughout refrigerated storage. The total polyphenol, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity of three different types of garlic extracts were measured. The total phenolic and flavonoid content of AG was significantly higher than that of FG and RG; FG also showed a significantly higher total phenolic content than that of RG (p<0.05). The DPPH and ABTS radical scavenging activity of AG and FG was significantly higher than that of RG and that of AG was significantly higher than that of FG (p<0.05). To investigate the effect of processed garlic extracts on pork patty lipid oxidation, freeze-dried extracts of RG, FG, and AG were added to the patties at levels of 0.5% (w/w). Patties containing 0.01% (w/w) ascorbic acid (AA) and patties without treatment (CON) were compared with patties containing garlic extracts. The pH value, 2-thiobarbituric acid reactive substances value, and volatile basic nitrogen value of pork patties containing AG and FG extracts were significantly decreased compared to the other groups (CON, AA, and RG; p<0.05). Taken together, these results suggest that AG and FG extracts possess strong antioxidative activity and can serve as natural antioxidative additives to prevent pork patty lipid oxidation.

• 신재생에너지
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• 제9권3호
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• pp.36-42
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• 2013

To secure raw materials of biodiesel production, the possibility of camellia (C. japonica L.) and tea (C. sinensis L.) seed oil was studied to produce biodiesel. In this research, crude oil contents and fatty acid compositions of seeds were analyzed by Solxlet and Gas chromatography (GC). The oil contents in the seeds of camellia were 69.8%~73.8%, and tea were 26.3%~29.4%. Among the fatty acids of camellia and tea oil, oleic acid was dominant. The unsaturated fatty acids accounted for 88.4% and 80.2% of the whole fatty acids of camellia and tea seed oil. Total seed oil content and fatty acid composition of tea seed were influenced by collecting date. Across maturation period, oil content of tea seed averaged 18.3% on $6^{th}$ September increasing to 27.9% by $11^{th}$ October. For largest seed yield and oil content, the optimum time to harvest tea is in middle october, and camellia is late september and thereafter. The extraction efficiency of oil from seeds by extraction methods was determined. Biodiesel were synthesized in 92.1~92.8% yields from camellia and tea oils by transesterification. The biodiesel was characterized by its physical and fuel properties including oxidation stability, iodine value and cold filter plugging point (CFPP). Oxidation stability of camellia was 8.6~8.8 hours and tea was 2.9~3.6 at $110^{\circ}C$. Camellia oil had considerably better oxidation stability and CFPP than tea oil.

• 한국식품조리과학회지
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• 제33권1호
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• pp.113-120
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• 2017

Purpose: Lipid autoxidation of a soybean oil-in-water emulsion with high oil content was studied under after basil extract and/or iron addition. Methods: The emulsion consisted of tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), and/or $FeSO_4$ (0.5 mg) with 75% ethanol extract (200 mg/kg) of basil (Ocimum basilicum). Lipid oxidation was evaluated using headspace oxygen content, hydroperoxide contents, and p-anisidne values of the emulsion. Polyphenol compound retention in the emulsion during oxidation was determined spectrophotometrically. Results: Addition of basil extract significantly (p<0.05) decreased reduced hydroperoxide contents of the emulsion, and iron significantly (p<0.05) increased anisidine values and decreased oxygen contents. Co-addition of basil extract and iron showed significantly (p<0.05) lower reduced hydroperoxide contents in the emulsion than compared to those of the emulsion with added iron and the control emulsion without basil extract nor or iron. During the emulsion oxidation, polyphenol compounds in the emulsion with added basil extract were degraded, but more slowlywhich was slowed degraded in the presence of iron. Conclusion: The iIron increased the lipid oxidation through hydroperoxide decomposition, and basil extract showed antioxidant activity through radical-scavenging and iron-chelation. Polyphenol degradation was decelerated by iron addition, which suggested suggests iron chelation may be more preferred topreferentially activated over radical scavenging in the antioxidant action by of basil extract in the oil-in-water emulsion with high oil content.

• 생명과학회지
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• 제5권2호
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• pp.14-14
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• 1995

The effect of lipoxygenase (LOX) on the oxidation and co-oxidation of lipid fraction was studied in the model system of rainbow trout. For the reaction in model system 1 g of lipid fraction and 50mL of enzyme extract(LOX, 140 unit in 50mL phosphate buffer solution at pH 7,4)), which were obtained from rainbow trout, were homoginized in the presence of Tween 20 and kept at 23$\circ$C for 3 days. The activity of LOX was decreased to 43% of initial level during the reaction in the model system. The initial composition of rainbow trout lipid was showed to be consisted of trigliceride(TG;82%) and free fatty acid(FFA;0.1%), while this converted to 59% of TG and 20% of FIFA, respectively after reaction in model system. Change of fatty acid composition was also observed and the content of linoleic acid, one of the major fatte acids, was decreased to 13% from 54% in the content of total fatty acids after reaction. The carotenoids in rainbow trout were composed of 0.4% $\alpha$-carotene, 1.6% $\beta$ -carotene, 80% canthaxanthin, 7% lutein and 11% zeaxanthin, thus the canthaxanthin was the major component. This canthaxanthin was the most degraded carotenoid by lipoxygenase catalyzed co-oxidation during the reaction. On the other hand the tocopherol isomers found in the rainbow trout were $\alpha$ and $\beta$ -tocopherol, and $\alpha$-tocopherol had a higher degradation rate by the lipoxygenase catalyzed co-oxidation than of $\beta$-tocopherol in the reaction of model system.

• 한국분말재료학회지
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• 제24권1호
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• pp.53-57
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• 2017

In this study, we report the microstructure and the high-temperature oxidation behavior of Fe-Ni alloys by spark plasma sintering. Structural characterization is performed by scanning electron microscopy and X-ray diffraction. The oxidation behavior of Fe-Ni alloys is studied by means of a high-temperature oxidation test at $1000^{\circ}C$ in air. The effect of Ni content of Fe-Ni alloys on the microstructure and on the oxidation characteristics is investigated in detail. In the case of Fe-2Ni and Fe-5Ni alloys, the microstructure is a ferrite (${\alpha}$) phase with body centered cubic (BCC) structure, and the microstructure of Fe-10Ni and Fe-20Ni alloys is considered to be a massive martensite (${\alpha}^{\prime}$) phase with the same BCC structure as that of the ferrite phase. As the Ni content increases, the micro-Vickers hardness of the alloys also increases. It can also be seen that the oxidation resistance is improved by decreasing the thickness of the oxide film.

• 한국식품과학회지
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• 제40권6호
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• pp.611-620
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• 2008

달걀 노른자에 함유된 인지질 중 PC와 PE를 추출, 분리하고 이를 토코페롤을 제거한 TSCO에 0, 200, 500, 2,000 ppm의 농도로 단독으로, 또는 1,000 ppm씩 혼합하여 첨가한 후 $180^{\circ}C$에서 12시간 동안 가열하여 함유된 인지질의 함량변화와 TSCO의 갈색화 정도를 살펴보고, TSCO의 가열산화에 미치는 영향을 지방산 조성, 공액이중산값, 아니시딘값으로 평가하였다. TSCO에 첨가된 인지질은 가열 시작 후 2-3시간 내에 매우 빠르게 소실되었고, 가열 중 PE의 분해속도가 PC에 비해 높았다. PC와 PE가함께 첨가된 TSCO를 가열할때 PE는 PC의 분해를 억제하였다. TSCO는 가열 시간이 증가함에 따라 갈색화가 증가하였고, PC와 PE는 갈색화를 촉진하였으며 PE가 PC보다 큰 영향을 주었다. 가열 중 TSCO의 P/L, P/Ln, 공액이중산값, 아니시딘값은 증가하였으며, PC의 첨가는 이들 값을 낮추어 가열 카놀라유의 산화방지제 역할을 하였으나 PE는 큰 영향을 나타내지 않았으며, PC와 PE는 TSCO의 가열산화 억제에 있어서 antagonism이 관찰되었다.

• 대한금속재료학회지
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• 제48권8호
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• pp.741-748
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• 2010

We studied the corrosion and oxidation properties of Fe-18Cr-0.4Nb-(0.1~0.6)Ti-(1~3)Si-(0.5~2)Mo stainless steel. The resistance to general and pitting corrosion was evaluated and the results were analyzed by Response Surface Methodology (RSM) as a function of alloy composition. The effects of alloy composition and heat treatment on the oxidation resistance were also examined. Mo increased both general corrosion resistance and pitting corrosion resistance. Si improved the resistance of the alloys to pitting corrosion. Si was also beneficial for general corrosion resistance of the alloys containing Mo at more than 1 wt.%. However, Mo was detrimental when its content was lower. Effects of Ti on general corrosion properties appeared to be weak and a high concentration of Ti appeared to deteriorate pitting resistance. The thickness of the oxidation scale increased and adhesion of the scale worsened as the temperature increased from $800^{\circ}C$ to $900^{\circ}C$. Weight gain of the alloys due to oxidation at $900^{\circ}C$ clearly showed that the resistance to oxidation is improved by annealing at $860^{\circ}C$ and an increase of Si content.

• 한국재료학회지
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• 제33권2호
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• pp.77-86
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• 2023

High-temperature oxidation of a Ni-based superalloy was analyzed with samples taken from gas turbine blades, where the samples were heat-treated and thermally exposed. The effect of Cr/Ti/Al elements in the alloy on high temperature oxidation was investigated using an optical microscope, SEM/EDS, and TEM. A high-Cr/high-Ti oxide layer was formed on the blade surface under the heat-treated state considered to be the initial stage of high-temperature oxidation. In addition, a PFZ (γ' precipitate free zone) accompanied by Cr carbide of Cr₂₃C₆ and high Cr-Co phase as a kind of TCP precipitation was formed under the surface layer. Pits of several ㎛ depth containing high-Al content oxide was observed at the boundary between the oxide layer and PFZ. However, high temperature oxidation formed on the thermally exposed blade surface consisted of the following steps: ① Ti-oxide formation in the center of the oxide layer, ② Cr-oxide formation surrounding the inner oxide layer, and ③ Al-oxide formation in the pits directly under the Cr oxide layer. It is estimated that the Cr content of Ni-based superalloys improves the oxidation resistance of the alloy by forming dense oxide layer, but produced the σ or µ phase of TCP precipitation with the high-Cr component resulting in material brittleness.

• 한국지하수토양환경학회지:지하수토양환경
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• 제18권1호
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• pp.129-136
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• 2013

This research was conducted to investigate effects of acid buffering capacity and soil component in treatment of phenanthrene using electrokinetic-Fenton process. In Hadong clay of high acid buffering and low iron oxide content, it was difficult to oxidize phenanthrene due to shortage of iron catalyst and scavenger effect of carbonate minerals. The desorbed phenanthrene conductive to Fenton oxidation was transported toward cathode by electroosmotic flow. However, in Youngdong illitic clay, oxidation of phenanthrene near anode readily occurred compared to Hadong clay due to high iron content and low acid buffering capacity.

• 한국식품조리과학회지
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• 제5권2호
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• pp.27-34
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• 1989

In the present study, the oxidative stability of Korean evening primrose oil (EPO) stored in various conditions, i.e., dark, cool, fluorescent light and daylight irradiation were investigated. Furthermore difference between the compositional content of gamma-linolenic acid (GLA) of EPO and that of alpha-linolenic acid of soybean oil (SOY) undergoing various modes of oxidation was observed. The results of the present study were as follows: More rapid autoxidative reations of EPO than that of SOY in vairous conditions increased in order of daylight, fluorescent light, cool and dark. Espectially, autoxidative rates of EPO increased rapidly on exposure to daylight and fluorescent light. This probably was due to chlorophyll functioned as a photosensitizer resulting in rapid oxidation of the EPO during irrdadiation of light. However, there was no difference between compositional content of GLA in EPO and alpha-linolenic acid in SOY undergoing various modes of oxidation. Therefore, theripid oxidative rate of EPO could be due to the catalytic effect of the chlorophyll on the photoxidation and the free radical reaction of PUFA.