• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.603-608
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• 1998

Lipid oxidation in ascidian was studied when fresh, deshelled and sliced meats were fermented for 50 days at 5$\pm$2$^{\circ}C$ with 8%(w/w) salt and 0.1% papain. Antioxidative effects of butylated hydroxytoluene(BHT) and carotenoid extracts from ascidian tunic on lipid oxidation and oxidationrelated discoloration of ascidian meat during fermentation were investigated. Changes in peroxide value, carbonyl value, thiobarbituric acid value, fatty acids composition, the loss of total carotenoid and sensory evaluation were determined to assess the rancidity. Peroxide and carbonyl values in BHT and carotenoid extract treatments increased less than those of the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control during fermentation. TBA value increased until 30 days, hereafter tended to decrease a little in the control but it increased slowly until 40 days in cases of 0.02% BHT or 0.02% BHT with 0.05% carotenoid added. Fatty acids of fresh ascidian composed of polyenoic acid, saturated acid and monoenoic acid of 51.5%, 28.1% and 20.7%, respectively. Saturated fatty acids(C16:0, C14:0, C18:0) and monoenoic acids(C18:1, C16:1) increased while polyenoic acids(C20:5, C22:6) decreased during fermentation. Carotenoid was markedly degraded and discolored in the control during fermentation. But 0.02% BHT and 0.05% carotenoid treatments had bright color like fresh meat during 40 days. The results of sensory evaluation during the fermentation also convinced the retard of discoloration by the addition of BHT and carotenoid.

• Food Engineering Progress
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• v.15 no.3
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• pp.235-242
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• 2011

This study was conducted to investigate the quality characteristics of cookies added with different levels of flaxseed powder. Cookies were prepared with four different levels (0%, 6%, 12% and 18%) of flaxseed powder and the physicochemical properties were examined. The pH of cookie dough was higher in cookies containing flaxseed powder. The spread factor of control cookie was lower than that of cookies containing 6%, 12% and 18% of flaxseed powder. The incorporation of flaxseed powder in cookies lowered lightness and yellowness but increased redness values. Rheology testing showed that cookies with 6%, 12% and 18% flaxseed powder had significantly lower hardness value than control cookies (p < 0.05). Consumer acceptance test revealed that overall preference score was the highest in cookies containing 12% flaxseed powder. During storage at $55^{\circ}C$ for 60 days, peroxide value increased until 30 days of storage and decreased thereafter, while acid value steadily increased and there was no significant difference in peroxide value and acid value between control cookies and flaxseed added cookies.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.4
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• pp.338-359
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• 2018

Soybean (Glycine max L.), a major part of Asian diet, is consumed primarily for its nutritional value. However, poor storage stability often leads to loss of nutritional value or deterioration in quality. This study focused on the storage stability of soy flour obtained from raw and roasted "Saedanbaek" soybeans packed in polyethylene (PE) and polypropylene (PPE) film bags that were stored at $4^{\circ}C$, $20^{\circ}C$ and $45^{\circ}C$ for 48 weeks. The early acid values (diene and p-anisidine) of raw soybean flour (RSF) at high temperature (HT) were higher than those at refrigerated temperature (RFT) and room temperature (RT) during 48 and 12 to 36 weeks, respectively. In the case of roasted soybean flour (ROSF), which was stored at RFT and RT, the acid and conjugated diene values gradually increased after 24 weeks. In RSF, the peroxide value increased since the beginning of the $24^{th}$ week. The p-anisidine value also increased during 12 to 36 weeks but was much lower than the values obtained from HT storage. As the peroxide values decreased, the p-anisidine values increased, indicating an inverse relationship. Lipoxygenase activity of ROSF at all storage conditions was lower than RSF. Several differences were observed between the packing materials used. This study could, therefore, provide useful information for the industrial use of soybean flour (SF).

• Journal of Korean Society of Water and Wastewater
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• v.29 no.4
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• pp.481-491
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• 2015

The aim of this study was to evaluate the chemical quenching system for residual ozone and to determine the operating condition for the quenching system. Hydrogen peroxide ($H_2O_2$) and sodium thiosulfate ($Na_2S_2O_3$) were investigated as quenching reagents for ozone removal, and the tendency of each chemical was notably different. In the case of $H_2O_2$, the degradation rate of ozone was increased as the concentration of $H_2O_2$ increase, and temperature and pH value have a significant effect on the degradation rate of ozone. On the other hand, the degradation rate of ozone was not affected by the concentration of $Na_2S_2O_3$, temperature and pH value, due to the high reactivity between the ${S_2O_3}^{2-}$ and ozone. This study evaluates the decomposition mechanism of ozone by $H_2O_2$ and $Na_2S_2O_3$ with consideration for the water quality and reaction time. Furthermore, the removal test for the quenching reagents, which can be remained after reaction with ozone, was conducted by GAC process.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.250-254
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• 1994

The quality characteristics of freeze-dried Chungkook-jang soup, stored at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$ was investigated. Peroxide value(POV) was increased as the storage time was extended. Browning reaction occured earlier in the sample stored at $45^{\circ}C$ than those stored at $35^{\circ}C$ and $25^{\circ}C$. Red color developed more intensely in the sample stored at $45^{\circ}C$. However, moisture content was not changed during storage. Regression analyses between sensory scores and quality characteristics showed that the peroxide formation of oil contained in Chungkook-jang soup was the major quality index for the deterioration of Chungkoak-jang soup.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.265-273
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• 2012

The purpose of this study was to determine the effects of the duration of frying and storage periods on physicochemical characteristics of various oils using at home. The materials used for the study consisted of four kinds of vegetable oils: soybean, canola, extra virgin olive and pure olive oils, and shortening. Chicken breasts were fried in oils heated at $180^{\circ}C$. The oils were stored with or without filtering and reused 3 times, during the 10 day period. The extra virgin and pure olive oils showed higher acid, peroxide value and yellowness than the other oils (p<0.05), but soybean oil showed the highest increase in acid, peroxide value and yellowness with reusing and storage. In sensory evaluation, the chicken breast fried with soybean oils remarkably decreased the overall acceptance. These results suggested that all frying oils are available because acid and peroxide values of the oils are lower than the standard level. However, reusing soybean oil should be noted with caution in that it is very easy to reduce rancidity, and extra virgin olive oil is not appropriate for frying.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.4
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• pp.635-641
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• 1992

The influence of alkaline hydrogen peroxide (AHP) and peracetic acid treatment on in sacco digestion of aspen was evaluated in three non-lactating ruminally cannulated Holstein cows fed a diet containing 90% forage and 10% concentrate on a DM basis. AHP treatment decreased lignin concentration by 40 to 60% resulting in increased concentrations of neutral detergent fiber (NDF), acid detergent fiber (ADF) and cellulose. Lignin concentrations in peracetic acid treated samples were less than 10% of values for control samples. In sacco disappearance rates of aspen DM, NDF, ADF and cellulose increased (p<.05) with AHP and peracetic acid treatment. Effective degradability of DM, NDF, ADF and cellulose were determined at a ruminal outflow rate of $.05h^{-1}$. Effective degradabilities of AHP treated aspen were approximately three-fold greater and peracetic acid treated samples five-fold greater than untreated control samples. For all parameters measured, peracetic acid treatment resulted in higher (p<.05) digestion coefficients than AHP treated aspen. Results demonstrate that peracetic acid or AHP treatment can enhance the nutritive value of aspen sawdust for ruminants to a level comparable to that reported for many forages.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.1
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• pp.1-6
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• 1990

The objective of this experiment was to compare the effect of pH-regulated alkaline hydrogen peroxide (AHP) treatment of rice straw with those of sodium hydroxide (NaOH) and anhydrous ammonia ($NH_3$) treatments on in sacco digestivility. Three non-lactating ruminally cannulated Holstein cows were fed a diet containing 90% forage and 10% concentrate on a dry matter (DM) basis. The AHP treatment significantly (p<0.05) reduced acid detergent lignin content of the straw, resulting in significant (p<0.05) increase of neutral detergent fiber (NDF), acid detergent fiber (ADF) and cellulose concentrations. Disappearance rates of DM and NDF of the straw significantly (p<0.05) increased at the incubation time of 24 h. On the other hand, those of ADF and cellulose were significantly (p<0.05) higher at the incubation time of 12 h than those of the others. The effective degradability of DM(EDDM), NDF(EDNDF), ADF(EDADF) and cellulose (EDCE) were determined using in sacco nylon bag technique on the basis of 0.05/h solid outflow rate. The greater differences (p<0.05) of EDDM, EDNDF, EDADF and EDCE were found between AHP treated straw and the others. In general, AHP treatment of the straw recorded higher digestion coefficients than untreated straw as well as NaOH and $NH_3$ treated straws. The results of this study demonstrate that AHP treatment can be used as a effective method for improving the nutritive value of rice straw for ruminants.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.2
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• pp.74-79
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• 2003

The functional properties such as a firming maintenance capacity for fermented vegetables, protein coagulation capacity antibacterial activity, calcium and peroxide absorption capacity of calcium powder of cuttle bone treated with acetic acid (ATC) were examined. In the Korean pickled cucumbers (20 days), the calcium content of ethanol insoluble solids was 5,264.9 mg/100 g and this value was higher than that of control (2,036.4 mg/100 g). Protein coagulation capacity of ATC was $0.9\%$ and its calcium absorption capacity was $49.3\%.$ The peroxide absorption capacity of ATC was shown $0-1.1\%$ range. Antibacterial activity was detected above $0.2\%.$ The ATC was effective in a firming maintenance of fermented vegetables (cucumber), coagulation capacities for soybean milk and antibacterial activity. The ATC was not effective in clarifying wastewater. Peroxide absorption capacity toward linoleic acid could not be checked by ATC, but its calcium absorption ratio was high compared to that of commercial calcium powder.

• Archives of Pharmacal Research
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• v.29 no.6
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• pp.479-483
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• 2006

Eight compounds were isolated from the fruiting bodies of Ganoderma applanatum, and were identified as 2-methoxyfatty acids (1), 5-dihydroergosterol (2), ergosterol peroxide (3) $3{\beta},7{\beta},20,23{\zeta}-tetrahydroxy-11,15-dioxolanosta-8-en-26-oic$ acid (4), $7{\beta},20,23{\zeta}-trihydroxy-3,11,15-trioxolanosta-8-en-26-oic$ acid (5), cerevisterol (6), $7{\beta},23{\zeta}-dihydroxy-3,11,15-trioxolanosta-8,20E(22)-dien-26-oic$ acid (7), and $7{\beta}-hydroxy-3,11,15,23-tetraoxolanosta-8,20E(22)-dien-26-oic$ acid methyl ester (8) by spectral analysis. All compounds were isolated for the first time from this fruiting bodies, and their effect on rat lens aldose reductase (RLAR) activity was tested. Among these eight compounds, ergosterol peroxide (3) was found to exhibit potent RLAR inhibition, its $IC_{50}$ value being $15.4\;{\mu}g/mL$.