• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.286-291
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• 2018

This study aimed to investigate the antioxidant ability of a cumin seeds ethanol extract (CE). The DPPH and ABTS radical scavenging activities of 0.25, 0.5, and 1.0 mg/mL of CE were found to be 24.6, 41.4, and 73.4 and 14.5, 27.2, and 50.1%, respectively (p<0.05), suggesting a dose-dependent effect. Moreover, the total phenolic content of CE was $61.0{\mu}M$ tannic acid equivalent/g extract and the FRAP value was $429{\mu}M$ ascorbic acid equivalent/g extract. In 9 hours of oil oxidation, CDA and ${\rho}-AV$ was significantly reduced to 13.4 and 59.1%, respectively, at a CE concentration of 100 ppm compared with that in the control (p<0.05). Major volatile compounds of CE were found to be ${\alpha}$-pinene, 2-butenal, cyclohexene, ${\beta}$-pinene, cis-sabinene, ${\rho}$-cymene, and limonene. These results suggest that CE containing volatile compounds has excellent antioxidant ability and oxidation stability, and thus could be used as a natural antioxidant to prevent oxidation in lipid foods.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.361-367
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• 2008

This study examined the physicochemical properties of rice embryo in order to investigate the antioxidative effect of black rice bran pigment fraction on rice embryo lipid oxidation. Color stability of rice bran pigment fraction and acid value of added rice embryo were determined at various conditions of pH, temperature, and storage time. Rice embryo contained more crude protein (22.1%) compared to the rice bran (9.4%). However, rice embryo had a higher lipid content than rice bran, causing lipid oxidation during storage. Pigment fraction were relatively stable in acidic pH of 3.0 stored at $4^{\circ}C$ for 9 days. Rice embryo showed increased acid value with increased storage time and temperature. Furthermore, rice embryo with pigment fraction resulted in lower acid value compared to the control group. Therefore, addition of black rice bran pigment fractions to rice embryo improved storage capacity.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.433-436
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• 1991

Natural compounds which could improve the oxidative stability of fish oil was screened from spices, herbs and naturally occurring antioxidants. Induction period of fish oil determined from oxidation curve by Rancimat ($80^{\circ}C$) was hardly affected with the addition of water-soluble and lipid-soluble fractions of garlic, leek, sesame leave and orange peel, and of organic acids such as citric acid, EDTA and selenium. Caffeic acid, catechin, quercetin and gallic acid laurylester, however, could extend the induction periods by $2.2{\sim}3.8$ times with the addition level of 0.1%(w/w). Rosemary extract and sesamol have a marked effect in retarding oxidation of fish oil. For example, induction periods of the oil samples stabilized with 0.1 rosemary extract and 0.1 sesamol were 16.4 hr and 11.6 hr, respectively, as compared to 4.0 hr of a control. When rosemary extract was used in combination with ascorbic acid (0.02%) or 8-tocopherol (0.2%), induction period could be extended to ca. 28 hr due to the synergism.

• Applied Chemistry for Engineering
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• v.21 no.4
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• pp.435-439
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• 2010

Pt-$MoO_3$ electrodes were fabricated on ITO-coated glass by electrodeposition method using 20 mM hydrogen hexachloroplatinate ($H_2PtCl_6$) and 10 mM Mo-peroxo electrolyte. Deposition order was varied, and catalytic activities of synthesized electrodes were compared with that of pure Pt electrode. Scanning Electron Microscopy (SEM) was utilized to examine surface morphology. The crystallinity of synthesized films was analyzed by X-ray Diffraction (XRD), and the oxidation state of both the platinum and molybdenum were determined by X-ray Photoelectron Spectroscopy (XPS) analyses. The catalytic activity and stability for methanol oxidation were measured using cyclic voltammetry (CV) and chronoamperometry (CA) in a mixture of 0.5 M $H_2SO_4$ and 0.5 M $CH_3OH$ aqueous solution. $MoO_3$ electrodeposited on the surface of Pt showed much higher catalytic acitivity and stability than pure Pt electrode due to the good contact between Pt and $MoO_3$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.551-556
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• 1992

To develop natural antioxidant from spices and control thermal oxidation of edible soybean oil, the available antioxidative compounds of various spices were extracted with edible soybean oil. The storage stability of the oil mixed with purified sardine oil and soybean oil containing that extracts at $37^{\circ}C$ were investigated. Furthermore the antioxidative activity of petroleum ether soluble fractions(PESF) obtained from rosemary on the thermal oxidation of edible soybean oil during heating at $180^{\circ}C$ were also investigated. By mixing with refined sardine oil and soybean oil extracts of rosemary, sage of herb spices and mace of seed spices, the oxidative stabilities were remarkably increased. The thermal oxidation of edible soybean oil was also supressed by the addition of 1.0%(w/w) of PESF obtained from rosemary. Rosemary extract exhibited higher antioxidative activity on thermal oxidation of edible soybean oil than butylated hydroxytoluene.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.37-43
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• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.322-329
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• 2002

Ground pork was packaged(purged) with modified atmosphere (n$_2$ and CO$_2$) and irradiated with the electron beam in order to find out whether modified atmosphere packaging (MAP) inhibit the microbial growth and lipid oxidation development caused by electron beam irradiation. After packaging and irradiation, ground pork was stored at 4$^{\circ}C$ for 6 days and -15$^{\circ}C$ for 3 months, and periodically the microbial counts and the thiobarbituric acid reactive substances (TBARS) for the determination of lipid oxidation were measured. The inhibition of growth of total aerobic bacteria and mesophiles was confirmed when the ground pork was irradiated with the electron beam dose of 1.5 and 3.0 kGy. The N$_2$ or CO$_2$ purging alone was also effective in reducing the development of lipid oxidation of ground pork during storage at 4 and -15$^{\circ}C$. The combination of electron beam irradiation(1.5 and 3.0 kGy) with MAP (N$_2$ or CO$_2$) was effective to inhibit the growth of total aerobic bacteria and mesophiles, and retard the lipid oxidation of ground pork during storage at 4$^{\circ}C$ for 6 days and -15$^{\circ}C$ for 3 months.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1439-1447
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• 2019

Objective: The aim of this study was to evaluate the effect of dietary incorporation of tanninrich woody species on meat oxidative stability, carcass traits and meat quality in goats. Methods: Two tannin-rich species were tested using a three-treatments feeding trial, where treatments consisted of: Larrea divaricata and Acacia aroma both at 12.5% in dry matter basis of the diet and a control diet (alfalfa hay). All feeding diets were iso-protein and iso-energy. Carcass conformation, carcass compactness, carcass fatness and subcutaneous fat deposition were evaluated. Intake, liveweigh, Longissimus thoracis et lumborum muscles of goats were analyzed in order to evaluate quality parameters such as pH value, instrumental color evaluation, water holding capacity, total phenolic content, antioxidant activity, meat oxidative stability and fatty acid profiles in meat. Results: Feed intake, liveweight gain, carcass, and meat traits did not differ among treatments. Changes in meat lipid profile among treatments were observed for oleic and elaidic acid contents. Meat total phenolic content and antioxidant activity did not differ among treatments; although, meat oxidative status after storage at room temperature, as well as under refrigerated and frozen conditions were different between control and both supplemented groups. Conclusion: The inclusion of Acacia aroma and Larrea divaricata leaves in goat diet enhanced meat oxidative stability. Modulation of the ruminal biohydrogenation of fatty acids produced by condensed tannins of these plant species need to be further investigated.

• Current Research on Agriculture and Life Sciences
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• v.31 no.1
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• pp.18-24
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• 2013

This work attempted to fabricate organic/inorganic nanocomposite by combining organic cellulose nanofibrils (CNFs), isolated by 2,2,6,6-tetramethylpiperidine-1-oxy radical (TEMPO)-mediated oxidation of native cellulose with inorganic nanoclay. The morphology and dimension of CNFs, and tensile properties and thermal stability of CNF/clay nanocomposites were characterized by transmission electron microscope (TEM), tensile test, and thermogravimetry (TG), respectively. TEM observation showed that CNFs were fibrillated structure with a diameter of about $4.86{\pm}1.341nm$. Tensile strength and modulus of the hybrid nanocomposite decreased as the clay content of the nanocomposite increased, indicating a poor dispersion of CNFs or inefficient stress transfer between the CNFs and clay. The elongation at break increased at 1% clay level and then continuously decreased as the clay content increased, suggesting increased brittleness. Analysis of TG and derivative thermogravimetry (DTG) curves of the nanocomposites identified two thermal degradation peak temperatures ($T_{p1}$ and $T_{p2}$), which suggested thermal decomposition of the nanocomposites to be a two steps-process. We think that $T_{p1}$ values from $219.6^{\circ}C$ to $235^{\circ}C$ resulted from the sodium carboxylate groups in the CNFs, and that $T_{p2}$ values from $267^{\circ}C$ to $273.5^{\circ}C$ were mainly responsible for the thermal decomposition of crystalline cellulose in the nanocomposite. An increase in the clay level of the CNF/clay nanocomposite predominately affected $T_{p2}$ values, which continuously increased as the clay content increased. These results indicate that the addition of clay improved thermal stability of the CNF/clay nanocomposite but at the expense of nanocomposite's tensile properties.

• Korean Journal of Materials Research
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• v.28 no.6
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• pp.324-329
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• 2018

Needle-like NiO protecting layers on NiCrAl alloy foam, used as support for hydrogen production, are introduced through electroplated Ni and subsequent microwave annealing. To improve the stability of the NiCrAl alloy foam, oxygen concentration of microwave annealing to form a needle-like NiO layer with good chemical stability and corrosion resistance is controlled in a range of 20 and 50 %. As the oxygen concentration increases to 50 %, needle-like NiO forms a dense coating layer on the NiCrAl alloy foam; this layer formation can be attributed to accelerated growth of the (200) plane. In addition, the increased oxygen concentration causes increased NiO/Ni ratio of the resultant coating layer on NiCrAl alloy foam due to improved rate of the oxidation reaction. As a result, the introduction of dense needle-like NiO layers formed at 50 % oxygen concentration improves the chemical stability of the NiCrAl alloy foam by protecting the direct electrochemical reaction between the electrolyte and the foam. Thus, needle-like NiO can be proposed as a superb protecting layer to improve the chemical stability of NiCrAl alloy form.