• Journal of Nutrition and Health
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• v.8 no.2
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• pp.31-36
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• 1975

Relative retarding or pro-oxidant effect of 0.02% BHT, 0.01% citric acid and 0.1 ppm $CuSO_4$ $5H_2O$, on the peroxide value and the free fatty acid value development of two groups of edible soybean osils was studied. One group of the oils was stored in a dark place at $40{\pm}0.5^{\circ}C$, and the other group was irradiated 3 hours daily, with direct sunlight. The results of the study were as follow; 1. Peroxide value and free fatty acid value were, in general, more rapidly promoted in the case of the irradiated oils than in case of the oils stored in the dark place. 2. Peroxide value and free fatty acid value were rapidly increased in the case of the sample in addition to $CuSO_4$ $5H_2O $ in both caies. 3. Synergistic effect of citric acid on BHT was strong pronounced in both cases.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.612-616
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• 2016

This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtained were 5.14 mg KOH/g and 66.03 meq/kg in SB, 4.47 mg KOH/g and 71.04 meq/kg in CA, 2.66 mg KOH/g and 15.48 meq/kg in PA, and 5.37 mg KOH/g and 62.92 meq/kg in LA, respectively. The ranges of the major fatty acid contents were palmitic acid, 8.91-45.84%; oleic acid, 34.74-58.68%; linoleic acid, 10.32-18.65%; and stearic acid, 2.28-10.86%.Used frying oils for food except animal products have a legal limit for the freshness standard, set by the Food Codex regulations (AV<2.5, POV<50). Therefore, this study could help develop a freshness standard for frying oils used for animal products such as chicken nuggets. Based on the quality limits associated with food regulations stated, we suggested that the estimated frying times before acceptable freshness was exceeded were 41 for SB, 38 for LA, 53 for CA, and 109 for PA. This data may be useful in determining food quality regulations for frying oil used for animal products.

• Journal of environmental and Sanitary engineering
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• v.21 no.4 s.62
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• pp.11-18
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• 2006

This study was carried out to investigate the distribution of Vibrio parahaemolyticus in the Incheon adjacent sea, and antimicrobial effect on growth of Vibrio parahaemolyticus in lactic acid and hydrogen peroxide and combination of lactic acid and hydrogen peroxide. The detected strains were compared geographical, months and sample types. The distribution of Vibrio parahaemolyticus was high at Ganghwa county with 66.1%(336 samples), on 7-9 months with 72.4%(386 samples) and from tireland with 75.0%(90 samples), respectively. The minimun inhibitory concentration (MIC) of lactic acid in Vibrio parahaemolyticus were 1250 ppm at pH 6.5 and 7.0, 625 ppm at pH 6.0. respectively. The minimun inhibitory concentration (MIC) of hydrogen peroxide in Vibrio parahaemolyticus were 25 ppm at pH 6.5 and 7.0, 12.5 ppm at pH 6.0, respectively. MICs of combined treatment of lactic acid and hydrogen peroxide in Vibrio parahaemolyticus were 625 ppm of lactic acid with 12.5 ppm of hydrogen peroxide. The correlations between MICs of lactic acid and hydrogen peroxide in Vibrio parahaemolyticus were obtained through the coefficient of determination($R^2$). $R^2$ value were 1.0000. The antimicrobial effect of lactic acid and hydrogen peroxide in Vibrio parahaemolyticus could be confirmed from the result of this experiment.

• Journal of environmental and Sanitary engineering
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• v.19 no.4 s.54
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• pp.69-75
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• 2004

The inhibitory effect of the food processing agent on growth of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes was performed with hydrogen peroxide and lactic acid, and combination of hydrogen peroxide and lactic acid. The minimun inhibitory concentration (MIC) of hydrogen peroxide in E coli O157:H7 was 100 ppm at pH 5.0, 6.0, 6.5 and 7.0, while in Listeria monocytogenes 25 ppm at PH 5.5, 6.0 and 50 ppm at PH 6.5, 75ppm at pH 7.0. MIC of lactic acid in E coli O157:H7 was 2500 ppm at pH 5.0, 6.0, 6.5 and 7.0. MIC of lactic acid in S. Enteritidis was 1250 ppm at pH 5.0, 2500 ppm at pH 5.5, 6.0, 5.5 and 7.0, while in L monocytogenes 625 ppm at pH 5.5 and 125 ppm at pH 6.0, 6.5 and 7.0. MIC of combined hydrogen Peroxide and lactic acid in E. coli O157:H7, S. Enteritidis, and L. monocytogenes was 75 ppm of hydrogen peroxide with 2500 ppm of lactic acid at pH 6.5. The correlations between MICs of hydrogen peroxide and lactic acid in E. coli O157:H7, S. Enteritidis and L. monocytogene were obtained through the coefficient of $determination(R^2)$. $R^2$ value were 0.9994, 0.9935 and 0.9283, respectively. The inhibitory effect of hydrogen peroxide and lactic acid in E. coli O157:H7, S. Enteritidis and L. monocytogenes could be confirmed from the result of this experiment. Therefore, it was expected that the food process would increase or maintain by using lactic acid together with hydrogen peroxide.

• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.6
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• pp.1524-1527
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• 2003

In this study, we demonstrated the antioxidant effect of the Caesalpinia sappan L. extract through the scavenging effect against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and the protective effect on protein damage and PC12 cells against cupric ion/hydrogen peroxide. Its IC/sub 50/ value of the scavenging effect against DPPH radical was 7.7 ㎍. Protection of its extract against oxidative bovine serum albumin (BSA)damage induced by hydrogen peroxide was more effective than that of vitamin C. The protective effect on PC12 cells by hydrogen peroxide was shown to be more potent in is extract than in vitamin C. DNA fragmentation analysis also supports this result.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.334-339
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• 2000

The antioxidant effect and sensory evaluation of various concentration of dried insam on gangjung was investigated far 6 months. The results were as follows: 1. The antioxidant effect of each sample were in the rank order of 0>0.5>1.0>1.5>2.0>2.5% of dried insam at 2$0^{\circ}C$ by acid and peroxide value but the effect did not increase pro-portionally with increasing concentration.2. In 3 months, acid and peroxide values increased slowly showing, but after 3 months, acid and peroxide values increased remarkably. 3. The acid value(AV) and the peroxide value(POV) of dried insam gangjung increased according to storage term but there was no significant difference with the kinds of adding methods of dried insam. 4. Sensory evaluation of preference for flavor, texture, taste and total quality of six samples by multiple paired comparison test indicated that gangjung with 1.5% dried insam In maltose was the best among samples.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.79-86
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• 2018

The purpose of current study was to evaluate the oxidative stability of soybean oil after frying according to storage temperature. The soybean oil after 10 times deep fat frying with potato sticks (10% w/w of oil) were stored during 10 days at 30, 60 and $90^{\circ}C$ and chemical properties were determined. The acid value and peroxide value were the highest and the iodine value were the lowest when the oil stored at $90^{\circ}C$. Expecially, the production rate of peroxide was fast at over $60^{\circ}C$. According to the results, frying oil should not be stored for more than 6 days at $30^{\circ}C$ after use. Since the oil used had already produced unstable peroxides, oxidation could proceed relatively quickly even at low temperatures. Therefore, it is desirable to keep the used oil at a temperature as low as possible.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.3
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• pp.170-175
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• 2008

We made sand-lance meat paste containing 0.1-0.5% propolis to improve the quality of the product. The quality characteristics were analyzed by the acid value, peroxide value, volatile basic nitrogen, pH, viable cell count, and sensory evaluation. The fried sand-lance meat paste made with added propolis had a lower acid value, peroxide value, and volatile basic nitrogen content after frying compared to the control prepared with potassium sorbate. The antioxidant and antispoiling effect of propolis on the fried fish meat paste increased with the amount of propolis added. The fried sand-lance meat paste made with 0.2% added propolis was very acceptable. In addition, the bitter taste of the sand-lance meat paste containing 0.2% propolis was blocked by adding 2% sweet amber powder to the paste.

• Korean Journal of Health Education and Promotion
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• v.13 no.2
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• pp.167-183
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• 1996

Human teeth vary widely in color. Practitioner and patients are concerned with preventing and correcting discolored or dark teeth to achieve and maintain stain-free, white teeth. Tooth brushing cannot alter tooth color but it can remove adhering films and stains. The esthetics of natural dentition can be improved by bleaching and this process can be applied to intrinsically and extrinsically stained teeth. The need for a brighter, more attractive smile has made rapid growth in the market for tooth whiteners. There is no doubt these products work as whiteners, at least on mild to moderate stains, but the safety of these products are unclear. In this experiment, the effect of tooth whitener application on the color and microhardness of extracted human enamel was measured. RMS, RMT and NWT were used as tooth whiteners, and tooth paste(ETQ) and hydrogen peroxide solution(HPO) were used as controls. 35 caries-free extracted human molars were embedded and polished with the exposed enamel diameter of 4 mm. The tooth whiteners and control agents were applied according to the manufacturers' instructions or clinically simulated procedures for eight weeks, and measurements were repeated every two weeks. Value(L＊) difference was measured using Differential Colorimeter(Model TC-6FX, Denshoku Co., Japan), and microhardness was measured using microhardness tester(Mitsuzawa Seiki Co., Japan). The results were as follows; 1. After application of agents for eight weeks, the Vickers hardness increased significantly in the ETQ, RMS and RMT application group(p〈0.01), and that decreased significantly in NWT application group(p〈0.01), but in HPO application group there was no significant change. The change in microhardness was greatest in NWT application group(p〈0.01). 2. After application of tooth whiteners and controls for eight weeks, the value change of toothpaste application group was significantly lower than those of other agents groups(p〈0.01), and there was no significant difference in value(L＊) change among tooth whitener groups(p〉0.01). 3. The application of tooth paste and paste type tooth whitener made gradual value change, but hydrogen peroxide gel type tooth whitener and hydrogen peroxide solution made rapid value change during initial application period.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.655-662
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• 2013

This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.