• Asian-Australasian Journal of Animal Sciences
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• v.32 no.2
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• pp.265-273
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• 2019

Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.711-718
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• 2011

Effects of heating conditions and seed roasting on the lipid oxidation and antioxidants of perilla seeds were studied. Perilla seeds, that were unroasted or roasted at $180^{\circ}C$ for 20 min, were ground and heated over steam at $100^{\circ}C/1$ atm or at $135^{\circ}C/2$ atm. Lipid oxidation was evaluated by peroxide value, conjugated dienoic acids contents, and fatty acid composition. Tocopherols and polyphenols were also determined. Lipid oxidation of perilla seeds was higher during heating at $135^{\circ}C/2$ atm than at $100^{\circ}C/1$ atm, and the oxidation rate was lower in unroasted seeds than in roasted seeds. Degradation of tocopherols and polyphenols in perilla seeds during heating was faster under high pressure and temperature, and was decreased by seed roasting. Contribution of polyphenols to the oxidative stability of perilla seeds during heating was higher than that of tocopherols, suggesting polyphenols and seed roasting as important factors in lipid oxidation of perilla seeds.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.655-658
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• 1994

This study was designed to investigate the suitability of oxidation matters and physico-chemical characteristics as a quality evaluation for the extent of rancidity development in fats and oils undergoing thermal oxidation. The results showed that acid value rapidly increased during heating time. Soybean oil, especially revealed a faster increase than palm oil and palm olein. Anisidine value and conjugated diene value also increased. Especially, soybean oil increased more rapidly than palm oil and palm olein. Active oxygen method stability was good in the ranks of palm oil, palm olein and soybean oil. Primary oxidation matter (POM) and secondary oxidation matter (SOM) were surveyed as an evaluation method for the extent of rancidity development in fats and oils. POM and SOM showed a sharp increase during the thermal oxidation period.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.133-133
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• 2013

For both oxygen reduction (ORR) and hydrogen oxidation reactions (HOR) of proton electrolyte membrane fuel cells (PEMFCs), alloying Pt with another transition metal usually results in a higher activity relative to pure Pt, mainly due to electronic modification of Pt and bifunctional behaviour of alloy surface for ORR and HOR, respectively. However, activity and stability are closely related to the preparation of alloy nanoparticles. Preparation conditions of alloy nanoparticles have strong influence on surface composition, oxidation state, nanoparticle size, shape, and contamination, which result from a large difference in redox priority of metal precursors, intrinsic properties of metals, increasedreactivity of nanocrystallites, and interactions with constituents for the synthesis such as solvent, stabilizer, and reducing agent, etc. Carbon-supported Pt-Ni alloy nanoparticles were prepared by the borohydride reduction method in anhydrous solvent. Pt-Ru alloy nanoparticles supported on carbon black were also prepared by the similar synthetic method to that of Pt-Ni. Since electrocatalytic reactions are strongly dependent on the surface structure of metal catalysts, the atom-leveled design of the surface structure plays a significant role in a high catalytic activity and the utilization of electrocatalysts. Therefore, surface-modified electrocatalysts have attracted much attention due to their unique structure and new electronic and electrocatalytic properties. The carbon-supported Au and Pd nanoparticles were adapted as the substrate and the successive reduction process was used for depositing Pt and PtM (M=Ru, Pd, and Rh) bimetallic elements on the surface of Au and Pd nanoparticles. Distinct features of the overlayers for electrocatalytic activities including methanol oxidation, formic acid oxidation, and oxygen reduction were investigated.

• Bulletin of the Korean Chemical Society
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• v.8 no.4
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• pp.225-230
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• 1987

The redox properties of 2-mercaptopyridine N-oxide (mpno) and its oxovanadium complex, $VO (mpno)_2$ have been studied by the use of polarography and cyclic voltammetry. The radical anion of mpno is generated in acetone and is adsorbed to the electrode to form an adsorption wave at -0.21 V vs Ag/AgCl electrode. The normal wave appeared at -0.50 V is attributed to the formation of radical anion. The $VO (mpno)_2$ exhibits one oxidation wave at +0.57 V, and two reduction waves at -1.07 V and -1.76 V vs. Ag/AgCl electrode; the oxidation is fully reversible one-electron process ($VO (mpno)_2\;{\leftrightarrow}\;VO(mpno)_2^+ + e).$ The reduction wave at -1.07 V is quasireversible and is arised from the formation of $VO (mpno)_2^-.$ The second reduction wave at -1.76 V is irreversible and this reduction process consists of two one-electron steps. The sulfur containing ligands seem to enhance the stability of lower oxidation state of vanadium while the oxygen or nitrogen donor of the ligands stabilize the higher oxidation state of vanadium when comparisons are made among several oxovanadium complexes.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.282-286
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• 2013

Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose of this study was to evaluate the rate of lipid oxidation or warmed-over flavor that could be affected by electrical stimulation of precooked roast beef after refrigerated storage and reheating. The results show that there was no significant difference between chemical compositions and cooking yields when comparing non-electrically stimulated and electrically stimulated roast beef. Moreover, electrical stimulation had no significant effect on oxidative stability and off-flavor problems of precooked roast beef as evaluated by thiobarbituric acid reactive substances (TBARS) and sensory test (warmed-over aroma and warmed-over flavor). However, there was an increased undesirable WOF and a decrease in tenderness for both ES and Non-ES treatments over refrigerated storage time. Electrical stimulation did cause reactions of amino acids or other compounds to decrease the desirable beef flavor in re-cooked meat.

• Journal of the Korean Chemical Society
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• v.57 no.3
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• pp.322-328
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• 2013

Copper iodide was employed as a modifier for preparation of a new carbon ceramic electrode. For the first time, the catalytic oxidation of amoxicillin (AMX) was demonstrated by cyclic voltammetry, chronoamperometry and amperometry methods at the surface of this modified carbon ceramic electrode. The copper iodide modified sol-gel derived carbon ceramic (CIM-SGD-CC) electrode has very high catalytic ability for electrooxidation of amoxicillin. The catalytic oxidation peak current was linearly dependent on the amoxicillin concentration and the linearity range obtained was 100 to 1000 ${\mu}mol\;L^{-1}$ with a detection limit of 0.53 ${\mu}mol\;L^{-1}$. The diffusion coefficient ($D=(1.67{\pm}0.102){\times}10^{-3}\;cm^2\;s^{-1}$), and the kinetic parameter such as the electron transfer coefficient (${\alpha}$) and exchange current density ($j_0$) for the modified electrode were calculated. The advantages of the modified CCE are its good stability and reproducibility of surface renewal by simple polishing, excellent catalytic activity and simplicity of preparation.

• Korean Journal of Materials Research
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• v.29 no.1
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• pp.7-10
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• 2019

Cr-Al alloys are attracting attention as oxidation resistant coating materials for high temperature metallic materials due to their excellent high temperature stability. However, the mechanical properties and oxidation resistance of Cr-Al alloys can be further enhanced, and such attempts are made in this study. To improve the properties of Cr-Al alloys, Si is added up to 5 wt%. Casting specimens with different amounts of Si content are prepared by a vacuum arc remelting method and isothermally heated under steam conditions at $1,100^{\circ}C$ for 1 hour. The as-cast microstructure of low Si alloys is mainly composed of only a Cr phase, while $Al_8Cr_5$ and $Cr_3Si$ phases are also observed in the 5 % Si alloy. In the high Si alloy, only Cr and $Cr_3Si$ phases remain after the isothermal heating at $1,100^{\circ}C$. It is found that Si additions slightly decrease the oxidation resistance of the Cr-Al alloy. However, the microhardness of the Cr-Al alloy is observed to increase with an increasing Si content.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.213-221
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• 1981

This theiss deals with the effects of addition of silicone oil to the polymerization and oxidation of frying oil in the practical deep fat frying process. The measurement of frying oil stability was carried out under various silicone oil content and compared with controlled frying process. In controlled frying process A.V., C.O.V., TBA, and contents of petroleumether insoluble fatty acids were increased as time was increased. It means thermal oxidized polymerization and hydrolysis of frying oil was occurred. When silicone oil was added to frying oil, it's thermal stability was better than that of the controlled oil and the degree of thermal stability was changed according to the contents of silicone oil. We obtained the highest degree of thermal stability when silicone oil was added 1ppm.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2003.11a
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• pp.78-82
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• 2003

For the decomposition of laundry wastewater containing Fe-EDTA produced from the steam generators in nuclear power plants, Supercritical Water Oxidation (SCWO) Process, Photocatalytic Oxidation (PO) Process, and Dielectric Barrier Discharge (DBD) Atmospheric Pressure Plasma Process were evaluated. Even though EDTA was converted over 99.98 % by the SCWO process, it was estimated that the countermeasure against corrosion of the equipment should be reinforced for the process stability. It was considered that the PO process is not appropriate for the decomposition of high concentrated laundry wastewater since the conversion ratio of EDTA was around 10 %. Finally, High efficiency of the decomposition of organic matter (methylene blue) was obtained using DBD process even low energy was supplied. However there is still room for the evaluation of EDTA decomposition in order that the DBD process should be applied for the field samples.