• Applied Biological Chemistry
• /
• v.41 no.8
• /
• pp.578-582
• /
• 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.

• Culinary science and hospitality research
• /
• v.9 no.4
• /
• pp.1-12
• /
• 2003

This study was conducted to evaluating the antioxidative activities of waffle by natural antioxidants combination (tocopherol, rosemary extract and tea polyphenol) and packaging. Waffle stored at $25^{\circ}C$ and 35$^{\circ}C$ for 70 days were evaluated for acid value, peroxide value and Q$_{10}$ value. Tocopherol, either alone or with rosemary and tea polyphenol, was highly effective in inhibiting lipid oxidation of waffle at $25^{\circ}C$ and 35$^{\circ}C$. Especially among them, rosemary extract exhibited the best synergistic effect, as determined by peroxide value measurement. Waffle was then packaged under the following packing materials (OPP/DL/VMCPP, PET/DL/VMCCP). As the temperature condition, the modified atmosphere decrease in waffle package and increase peroxide value. This result indicated that the PET package was more effective in reducing oxidation than the OPP package.

• Journal of Environmental Science International
• /
• v.17 no.10
• /
• pp.1139-1146
• /
• 2008

To investigate the functional properties and the antioxidant effect of pine needle(Pinus densiflora), the pine needle extract was obtained with methanol and its functionality was measured by spectrophotometric method, and the antioxidant experiment on soybean oil was carried out by the active oxygen method. The extraction yield of pine needle with 99% methanol was about 19%, the total flavonoid content of the pine needle-methanol extract was 11.32 mg/g on dry basis and the superoxide dismutase-like activity was 94.3%. The nitrite scavenging ability of the extract was pH dependent with the values of 77.44% at pH 1.2, 48.45% at pH 3.0 and 11.04% at pH 6.0, respectively. The peroxide value was 92.6 meq/kg at 5% dosage, 138.4 meq/kg at 2% dosage of the extract on 8 oxidation days. The period of the peroxide value to be 100 mg/kg was 4.9, 6.3 and 8.5 days at control, 2% and 5% dosage of extract, respectively. And the relative antioxidant effectiveness of the extract was 27.9% and 72.3% increase at 2% and 5% dosage, respectively, compared to control. The thiobarbituric acid value showed few differences within 4 oxidation days, but with the dosage of the extract it fairly decreased with considerable antioxidant effect to control above 4 days.

• Textile Coloration and Finishing
• /
• v.6 no.1
• /
• pp.1-7
• /
• 1994

A low-temperature dyeing system for silk fabrics based on a redox system has been investigated. Some factors affecting dyeing of silk fabrics with levelling acid dyes in the absence and presence of certain redox system were investigated under different conditions. The variables studied were; type and concentration of redox system, dyeing conditions, i. e. temperature and time, dye concentration, material-to-liquor ration(LR) and colour fastness. The colour strength(K/S value) is outstandingly higher in the presence than in the absence of redox system. A comparison between the colour strength values of such dyeings abtained the three redox system would call for the following order ; Glyoxal/hydrogen peroxide>thiourea/hydrogen peroxide>glucose/hydrgen peroxide> nothing. In the presence of redox system, free radicals are supposed to be formed in both the fiber and the dye and the interaction between these free radicals bring about covalent fixation beside the usual electrostatic bonds, hydrogen bonds and Van der Waals forces.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.6
• /
• pp.1316-1320
• /
• 1999

Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.

• Journal of Biosystems Engineering
• /
• v.42 no.1
• /
• pp.62-68
• /
• 2017

Purpose: The storage life of pearl millet-based, deep fried, ready-to-eat snacks, packaged in aluminum-laminated polyethylene having a thickness of $50{\mu}m$ (with and without nitrogen) was evaluated under storage conditions of $38{\pm}2^{\circ}C$ and 90% RH. Methods: The moisture content, free fatty acids (FFA), peroxide value, and crispness of the snack were evaluated throughout the storage period. The moisture content, FFA, and peroxide value increased with an increase in storage period, but the increase was less in packages flushed with nitrogen gas. The crispness decreased with an increase in the storage period, for snacks both with and without nitrogen packages. However, the decrease was less in nitrogen-flushed packages. FFA and peroxide values were strongly correlated with the moisture content of the snack. The storage life of the snack was found to be 60 and 45 days in packages with and without nitrogen respectively. Conclusions: The snack's predicted storage life, for snacks with and without nitrogen packages, was determined as 294 and 254 days respectively.

• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.600-605
• /
• 1999

Methyl linoleate was oxidized at 60, 90, 120 and $150^{\circ}C$, respectively, with sparging oxygen for different periods of time. On the basis of the peroxide values determined at four temperatures, four heating times were chosen for the analysis of physicochemical parameters, such as peroxide value, total oxidation products, polymer content, viscosity, refractive index and characteristics of thermal degradation by DSC (Differential Scanning Calorimeter). The content of peroxide linkage (C-O-O-C) polymer and ether or carbon to carbon linkage (C-O-C/C-C) polymer were analyzed by High Performance Size Exclusion Chromatography (HPSEC). The polymer formed at four temperatures was qualitatively identified as dimer. The polymer with peroxide linkage (C-O-O-C) were detected from methyl linoleate oxidized at $60^{\circ}C\;and\;90^{\circ}C$, but they were not detected from methyl linoleate oxidized at $120^{\circ}C\;and\;150^{\circ}C$. The enthalpy changes increased as peroxide value increased whereas maximum degradation temperature decreased. The highest correlation coefficients were obtained between maximum degradation temperature $(T_m)$, exothermic enthalpy changes and peroxide value, peroxide linkage (C-O-O-C) polymer content.

• Journal of Environmental Health Sciences
• /
• v.31 no.2 s.83
• /
• pp.115-119
• /
• 2005

This study was performed to investigate inhibitory effect on growth of Staphylococcus aureus and Bacillus cereus in lactic acid, hydrogen peroxide and combination of lactic acid and hydrogen peroxide. The minimun inhibitory concentration (MIC) of lactic acid in Staphylococcus aureus were 2500 ppm at pH 7.0, 1250 ppm at pH 5.5, 6.0 and 6.5, while in Bacillus cereus 625 ppm at pH 5.5 and 6.0, 1250 ppm at pH 6.5 and 7.0, respectively. MICs of hydrogen peroxide in Staphylococcus aureus were 50 ppm at pH 6.0, 75 ppm at pH 6.5 and 7.0, while in Bacillus cereus was 75 ppm at pH 5.0, 5.5 and 6.0, respectively. MICs of combined treatment of lactic acid and hydrogen peroxide in Staphylococcus aureus were 1250 ppm of lactic acid with 25 ppm of hydrogen peroxide and 625 ppm of lactic acid with 50 ppm of hydrogen peroxide. When Bacillus cereus were with 1250 ppm of lactic acid with 50 ppm of hydrogen per-oxide and 625 ppm of lactic acid with 75 ppm of hydrogen peroxide at 6.5. The correlations between MICs of lactic acid and hydrogen peroxide in S. aureus and B. cereus obtained through the coefficient of determination ($R^2$). $R^2$ value were 0.9934 and 0.9986, respectively. The inhibitory effect of lactic acid and hydrogen peroxide in S. aureus and B. cereus could be confirmed from the result of this experiment.

• Journal of the Korean Applied Science and Technology
• /
• v.32 no.3
• /
• pp.583-587
• /
• 2015

This Purpose of this study is to develop a system for stable production without troubling side effects, scalp and skin, and sensitivity to temperature and humidity, but the ozone-cream at a constant effective value and the durability of peroxide safe discharge tube. Furthermore, olive oil and ozone is reacted with the wish to apply to the manufacturing technology. If peroxide value of ozonized olive oil exceeded 1200 meg/kg, there may be microbial disinfection. However, to be produced with a minimum of risk because they look to the scalp and skin sensitization is the purpose of the present study. And also the durability of the discharge tube was tested during the production unit for stable production. And the experimental results, Peroxide value of the ozonized olive oil was measured to less than 1300 meg/kg, also it showed a stable result of the discharge tube.

• The Journal of Internal Korean Medicine
• /
• v.16 no.2
• /
• pp.1-8
• /
• 1995

Effects of sosihotangganogyong on the activity of serum transferase and hepatic lipid peroxide in mice with $CCl_4$ solution were determined. The activity of ALT showed a high value in the mice with $CCl_4$, however in the mice with sosihotang and sosihotangganogyong, these values showed a tendency to rapid recovery compared with those of the mice with $CCl_4$ only and the activity of ALT in the group of sosihotang and sosihotangganogyong showed a low values compared with $CCl_4$ only group on the 21 days after treatment. On the 21 days after treatment, the activities of glutamic oxaloacetic transaminase (GOT), glutamic pyruvic transaminase (GPT) and lactic dehydrogenase (LDH) in the mice with sosihotang and sosihotangganogyog were similar to those of control group, however these values of $CCl_4$ only group showed a high values compared with those of other groups. The value of hepatic lipid peroxide in the mice with sosihotang and sosihotangganogyong showed a tendency to rapid decrease and recovery compared with those of $CCl_4$ only group and on the 21 days after treatment, this value showed a similar to those of control group. The activity of serum transferase and the value of hepatic lipid peroxide in the mice with sosihotngganogyong showed a tendency to decrease compared with those of sosihotang group, however these values showed a no significantly deference. Results from this study indicated that the sosihotagganogyong can effectively improve the recovery of liver function in mice with $CCl_4$.