• Korean journal of food and cookery science
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• v.29 no.1
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• pp.53-62
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• 2013

Lipid oxidation and antioxidants changes in perilla oil emulsion added with chlorophyll were studied during storage in the dark or under 1,700 lux light at $25^{\circ}C$ for 48 h. The emulsion was consisted of perilla oil (33.12 g), 5% acetic acid (66.23 g), egg yolk powder (0.5 g), and xanthan gum (0.15 g), and Chlorophyll b was added to the emulsion at 0, 2.5 and 4 mg/kg. The lipid oxidation was evaluated by headspace oxygen consumption and hydroperoxide formation, and tocopherols and polyphenols were monitored by HPLC and spectrophotometry at 725 nm, respectively. The lipid oxidation of the perilla oil emulsion in the dark was not significant regardless of the addition of chlorophyll. Light increased and accelerated the lipid oxidation of the emulsion, and increased addition level of chlorophyll under light increased it further. However, there was no significant change in fatty acid composition in any case. Contents of tocopherols and polyphenols in the emulsion were not significantly changed during storage in the dark regardless of chlorophyll addition, indicating their little degradation. Tocopherols and polyphenols in the emulsion were significantly degraded during storage of the emulsion under light, and the degradation rate of polyphenols was increased with addition level of chlorophyll. The lipid oxidation of the perilla oil emulsion was inversely related with the residual amounts of tocopherols and polyphenols, with more dependent on the retention of polyphenols than that of tocopherols.

• Applied Chemistry for Engineering
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• v.31 no.1
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• pp.36-42
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• 2020

In order to investigate the effect of the oxidation process on thermal properties of the pitch, the oxidized pitch was prepared by changing the oxidation temperature. Thermal properties of the pitch were analyzed using thermogravimetric analysis (TGA), and it divided into three sections as A (25~100 ℃), B (250~550 ℃) and C (550~800 ℃) by derivative thermogravimetry (DTG) graph behavior. In the A section, the was reduced because the moisture contained in the pitch was removed. In the B section, as the oxidation temperature increased, the thermal stability of the pitch is improved. Because the degree of aromaticity and molecular weight of the pitch increased with increasing oxidation temperature. In contrast, the results of the C section were shown opposite of B section. Because the introduced C-OH, C-O-C, and C=O bonds were decomposed, and the resulting oxygen compounds induced the combustion reaction of the pitch.

• Applied Chemistry for Engineering
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• v.21 no.5
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• pp.537-541
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• 2010

Pt-Sn with various ratios was supported on carbon black after pretreatment in an acidic solution by a reduction method. The Pt/Sn ratio was controlled by varying the concentration of each component in the solution, and the influence of the composition on the electrocatalytic activities was investigated. The crystallinity of the synthesized materials was investigated by XRD (X-ray Diffraction), and the oxidation states of both the platinum and tin were determined by XPS (X-ray Photoelectron Spectroscopy). SEM (Scanning Electron Microscopy)-EDS (Energy Dispersive Spectroscopy) was utilized to examine the morphology and composition of the synthesized electrode, and the particle size of the Pt-Sn was analyzed by TEM (Transmission Electron Microscopy). The electrocatalytic activity for oxygen reduction was evaluated in a 0.5 M $H_2SO_4$ solution using a rotating disk electrode system. The activity and stability were found to be strongly dependent on the electrode composition (Pt/Sn ratio). The catalytic activity and stability for methanol oxidation were also measured using cyclic voltammetry (CV) in a mixture of 0.5 M $H_2SO_4$ and 0.5 M $CH_3OH$ aqueous solution. The addition of proper amount of Sn was found to significantly improve both catalytic activity and stability for methanol oxidation.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.9
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• pp.1336-1344
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• 2014

The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% $O_2/20%$ $CO_2/30%$ $N_2$, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), high oxygen-MAP (80% $O_2/20%$ $CO_2/30%$ $N_2$, HOMAP), and HOMAP combined with VSP (VSP-HOMAP), on the activity of antioxidant enzyme, and oxidation and color stabilities in sliced Hanwoo (Korean cattle) beef loin were investigated at $4^{\circ}C$ for 14 d. Higher (p<0.05) superoxide dismutase activity and total reducing ability were maintained in VSP-MOMAP beef than in HOMAP beef. Lipid oxidation (2-thiobarbituric acid reactive substances, TBARS) was significantly (p<0.05) retarded in MOMAP, VSP-MOMAP, and VSP-HOMAP beef compared with HOMAP beef. Production of nonheme iron content was lower (p<0.05) in VSP-MOMAP beef than in HOMAP beef. Red color ($a^*$) was kept higher (p<0.05) in VSP-MOMAP beef compared with MOMAP, HOMAP, and VSP-HOMAP beef. However, VACP beef was found to have the most positive effects on the antioxidant activity, oxidation and red color stabilities among the various packaged beef. These findings suggested that VSP-MOMAP was second to VACP in improving oxidation and color stabilities in sliced beef loin during chill storage.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.14-20
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• 2010

Naturally present antioxidants, tocopherols, carotenoids, and phospholipids in the bran and germ oils from Keumkang (K-WBG oil) and Dark Northern Spring wheats (DNS-WBG oil) were determined during storage under 1700 lux light at $5^{\circ}C$ by HPLC. Oil oxidation was monitored by peroxide values (POV) and conjugated dienoic acid content. The results showed that antioxidants were degraded during storage of the WBG oils under light, with higher degradation rates for carotenoids and phospholipids in the K-WBG oil compared to the DNS-WBG oil. Light increased oil oxidation and the rate of oxidation was higher in K-WBG oil than in the DNS-WBG oil. There was a high correlation between POV and residual amounts of antioxidants during photo-oxidation, with phospholipids showing the greatest effects on POV. This study suggests that a higher amount and lower degradation rate of phospholipids in the DNS-WBG oil contributed to its higher photo-oxidative stability compared to the K-WBG oil.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.248-253
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• 2006

This study examined the effects of vacuum packaging and modified atmosphere packaging (MAP) on the meat quality of ${\alpha}$-tocopherol supplemented broiler chicks after prolonged refrigeration. The supplemented ${\alpha}$-tocopherol levels had no effect on the body weight and feed efficiency. The dietary treatments and packaging methods had no significant effects on the level of microbial growth, lightness, and the metmyoglobin content. The vacuum packaging showed the highest level of purge loss. The broilers supplemented with either 200 or 400 IU of ${\alpha}$-tocopherol had a lower level of malondialdehyde than the control group. The vacuum packaged meats from chicks fed the control diet showed the highest levels of lipid oxidation. The lipid oxidative stability was most improved in modified atmosphere (20% $CO_2$ + 80% $N_2$) packaged breast meat from the broilers supplemented with either 200 or 400 IU of ${\alpha}$-tocopheryl acetate.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.772-779
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• 2008

The antioxidative effect of doenjang (fermented soybean paste) and onion added in the seasoned pork, bulgogi was evaluated and the optimum mixture ratio of ingredients in seasoning sauce has been established using mixture experimental design (MED). When the seasoned pork, bulgogi was prepared with soy sauce 12% (control), doenjang 9% (in replacement of soy sauce 9%) added group (DG), and doenjang 9% and onion 33.4% (in replacement of water 33.4%) added group (DOG), and stored at $-25^{\circ}C$ for 6 months, the peroxide value (POV) and thiobarbituric acid (TBA) value of control, DO, and DOG were all lower than that of control from the initial stage of storage. The antioxidative effect of seasoned pork was found to increase with the replacement of doenjang in seasoning sauce for pork bulgogi. Moreover, antioxidative effects in DOG increased more synergistically. Therefore, the lipid oxidation stability of pork bulgogi was improved by the addition of doenjang and onion onto the seasoning sauce. The optimum mixture ratio of seasoning sauce for pork bulgogi followed up by the MED was found to be doenjang 7.10%, soy sauce 9.46%, onion 19.72%, and water 42.58% with excellent sensory quality.

• Journal of Environmental Science International
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• v.22 no.10
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• pp.1317-1325
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• 2013

Paulownia coreana is a medicinal, edible and industrial plant with the largest leaf, and is native to Korea. We evaluated the reducing power activities, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities (RSAs), nitrite scavenging activities (NSAs) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation RSAs by solvent extraction of P. coreana bark by using $50^{\circ}C$ hot water and $25^{\circ}C$ methanol. The antioxidative effect of P. coreana bark extract on corn seed oil was evaluated using the Rancimat test. The extraction yields on dry weight basis with 15 folds of hot water and methanol were 23.88% and 5.30%, respectively; further the flavonoid content in the hot water extract was over 2.5 times more than that in the methanol extract. The DPPH RSA of the methanol extract was substantially higher than that of the water extract, whereas the NSA of the water extract was higher than that of the methanol extract at pH 1.2. The ABTS RSAs of the two extracts were almost the same as that of ascorbic acid and 2,6-ditertiarybutyl hydroxytoluene. The two extracts of P. coreana bark in this study were found to slightly improve the oxidation stability of corn seed oil.

• Korean Journal of Materials Research
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• v.15 no.6
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• pp.375-381
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• 2005

High temperature oxidation behavior of thermal barrier coating (TBC) system (IN738 substrate + NiCoCrAlY or NiAl bond coat with or without Pt + yttria stabilized zirconia) prepared by air plasma spray (APS) process has been studied in order to understand the effect of Pt addition to bond coat on the stability of TBC system. Specimens were oxidized in thermal cycling and isothermal oxidation test at $1100^{\circ}C$. The Pt addition in TBC system with NiCoCrAlY bond coat showed a longer life time compared to that without addition of Pt. Pt addition to TBC system is believed to help the formation of more stable thermally grown oxide, $Al_2O_3$, at the TBC/bond coat interface, leading to a longer lifetime of TBC system.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.1
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• pp.1-9
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• 2012

In this study, 5 solvent soluble polymers were treated on Hanji. Mechanical properties, morphology and oxidation index with thermal aging were measured on the aged Hanji, dewaxed Hanji and polymer treated Hanji. Synthetic polymers(such as polylactic acid, polybutylene succinate, polystyrene) treated Hanji had higher strength and thermal stability than cellulose derivatives(such as cellulose nitrate and cellulose acetate) treated Hanji. Polymer treated Hanji showed a little bit of color change. The oxidation index of PS treated Hanji did not increase with thermal aging because it did not have a carboxyl group in chemical structure. Finally, polystyrene was found to be the most efficient method for strengthening the dewaxed Hanji. The best aging safety and thermal stability were obtained at the polystyrene 3% solution.