• 한국식품조리과학회지
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• 제5권1호
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• pp.69-74
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• 1989

참치기름담금통조림과 굴, 홍합훈제기름담금통조림을 구입하여 Glass Capillary Gas Chromatography (Hewlett Packard, 5880 A)로 분석한 trans 지방산 함량과 산가, 과산화물가, 요오드가, 검화가 측정으로 관찰된 이화학적 성질의 변화는 다음과 같다. 1. 면실유가 주입된 참치, 굴, 홍합통조림에서 검출된 trans지방산의 대부분은 t,c-18:2이며 대두유가주입된 참치통조림에서 검출된 trans 지방산은 t,c-18:2 뿐만 아니라 c,c,t-18:3과 t,t,c-18:3도 소량 존재하였다. 2. Trans 지방산의 총평균 함량은 대두유가 주입된 참치통조림에서 2.26%로 가장 높았다. 또한 참치통조림의 경우 주입된 면실유나 대두유 모두 유통기간 긴 것에서 총 trans지방산 함량이 다소 더 높은 값을 보인 반면, 굴, 홍합통조림에서는 총 trans지방산 함량도 낮으면서 유통기간 중 변화도 거의 없는 것으로 나타났다. 3. 통조림에 주입된 유지의 유통기 간 중 산패도는 1년 내외의 기간에서는 산가가 0.5∼2.0 정도, 과산화물가는 0.6∼3.5 meq/kg oil 정도로 나타나 안정된 상태를 유지하고 있는 것으로 나타났다.

• 동아시아식생활학회지
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• 제17권1호
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• pp.81-88
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• 2007

The purpose of this study was to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Austria and New Zealand. The beef jerky qualities were evaluated by sensory evaluation, measurement of crude lipid, fatty acid composition of lipid, and acid value and peroxide value, and of surface observation with a microscope. According to the preference test, whereas beef jerky made with Korean beef meat showed the highest score in color, glaze, palatability, and softness, while that of made with New Zealand beef meat did received the lowest score. The crude lipid content of jerky made with Korean and Austrian beef meat was higher than that of made with Korean cattle and New Zealand beef meat. Surface of jerky made with Korean and Austrian beef meat was gappier than that of made with Korean cattle and New Zealand beef meat, and the. The acid value of jerky made with Korean and Austrian beef meat was lower than that of made with Korean cattle and New Zealand beef meat. The peroxide value of jerky made with Korean cattle meat showed higher peroxide values from the initial storage time. However, the peroxide value whereas that of jerky made with Austrian beef meat was the lowest at initial storage time, it increased remarkably with storage time and showed the highest value after the 15th day of storage. We found that the change in quality of jerky made with Korean and Austrian beef meat was less than that those made of Korean cattle and New zealand beef meat. And it could be suggested that Korean cattle and New Zealand beef meat are not suitable in making jerky.

• Asian-Australasian Journal of Animal Sciences
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• 제13권10호
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• pp.1433-1439
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• 2000

An experiment was carried out with 48 IVRI 2CQ rats 6-8 week old, weighing 50-100 g, to study the effect of lead exposure on antioxidant defense, lipid peroxide level, status of thiol groups and concentration of lead in the liver and kidneys at the end of the exposure and also after withdrawal of lead administration. Twenty four rats were given lead at a daily dose rate of 1 mg lead/2 ml of distilled water/kg body weight as lead acetate solution intraperitoneally for a period of 30 days. Another 24 control rats received 2 ml of sterile normal saline solution (0.85% NaCl)/kg body weight in an identical manner. A many-fold increase in concentration of lead was associated with a non-significant (p>0.05) decrease in the activities of superoxide dismutase (SOD) in the liver (27%) and kidneys (12%) and catalase in kidneys (22%). A significant (p<0.05) increase in lipid peroxide level was recorded in the liver (40%) compared with control values. There were significant (p<0.05) decreases in the total thiol and protein bound thiol contents in liver and an increase in non-protein bound thiol groups in the kidneys of lead exposed rats. During the 10 day observation period after withdrawal of lead administration, no significant change was observed with respect to any of the above parameters indicating that a 10 day withdrawal period was not enough for restoration of normality. It is concluded that the magnitude of response and the resultant changes in the lipid peroxide concentration, and the activities of SOD and catalase were not identical in the liver and kidneys of lead-exposed rats.

• Restorative Dentistry and Endodontics
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• 제48권4호
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• pp.33.1-33.12
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• 2023

Objectives: This study aimed to evaluate the bleaching efficacy and hydrogen peroxide permeability in the pulp chamber by the at-home bleaching gel in protocols applied on different dental surfaces. Materials and Methods: Forty premolars were randomly into 4 groups: control group no bleaching, only application on the buccal surface (OB), only application on the lingual surface (OL) and application in buccal and lingual surfaces, simultaneously (BL). At-home bleaching gel (White Class 7.5%) was used for the procedure. The bleaching efficacy was evaluated with a digital spectrophotometer (color change in CIELAB [ΔE_ab] and CIEDE 2000 [ΔE₀₀] systems and Whitening Index for Dentistry [ΔWI_D]). The hydrogen peroxide permeability in the pulp chamber (㎍/mL) was assessed using UV-Vis spectrophotometry and data were analyzed for a 1-way analysis of variance and Tukey's test (α = 0.05). Results: All groups submitted to bleaching procedure showed bleaching efficacy when measured with ΔE_ab and ΔE₀₀ (p > 0.05). Therefore, when analyzed by ΔWI_D, a higher bleaching efficacy were observed for the application on the groups OB and BL (p = 0.00003). Similar hydrogen peroxide permeability was found in the pulp chambers of the teeth undergoing different protocols (p > 0.05). Conclusions: The application of bleaching gel exclusively on the OB is sufficient to achieve bleaching efficacy, when compared to BL. Although the OL protocol demonstrated lower bleaching efficacy based on the ΔWI_D values, it may still be of interest and relevant in certain clinical scenarios based on individual needs, requiring clinical trials to better understand its specificities.

• The Korean Journal of Physiology and Pharmacology
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• 제16권3호
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• pp.205-209
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• 2012

The objective of the present study was to establish the method of measurement of hydrogen peroxide and to estimate the anti-oxidative effect of genistein in the skin. UVB induced skin oxidation and anti-oxidative effect of genistein formulations were evaluated by determining levels of hydrogen peroxide. The mechanism involved in the determination of hydrogen peroxide is based on a color reaction between ferric ion ($Fe^{3+}$) and xylenol orange, often called FOX assay and subsequent monitoring of absorbance values of the reactant at 540 nm. The reaction was to some extent pH-dependent and detection sensitivity was greatest at pH 1.75. Genistein liposomal gel demonstrated better anti-oxidative effect with regard to lowering hydrogen peroxide levels elevated by UVB irradiation compared to genistein-suspended gel. A linear relationship has been observed between anti-oxidative effect of genistein and drug deposition in the skin tissue. Genistein liposomal gel resulting in the localization of the drug in the deeper skin led to improved anti-oxidative effect compared to genistein gel. The suggested method for evaluation of oxidation of the skin can be used as a tool to screen effective anti-oxidative agents and their delivery systems acting on the skin.

• 한국작물학회지
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• 제63권4호
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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).

• 한국축산식품학회지
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• 제40권3호
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• pp.426-443
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• 2020

In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0^th d (p<0.05). Peroxide and TBARS values were in the limits. The texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.

• Entomological Research
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• 제48권5호
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• pp.453-456
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• 2018

The lipids of Clanis bilineata larvae meat (CBLM) are susceptible to oxidation, and thus the commercial and consumption values of CBLM decrease during frozen storage. In the present study, peroxide values (PV), thiobarbituric acid-reactive substances (TBARS), free fatty acid (FFA) content, fatty acid composition, and likeness (palatability) score of CBLM were determined to investigate the effect of glutathione on the oxidation of CBLM lipids. Glutathione decreased the PV, TBARS, and FFA content, maintained fatty acid composition, and increased the likeness (palatability) score of the CBLM, indicating that glutathione can be used as a cryoprotectant to extend the shelf life of CBLM.

• 한국식품과학회지
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• 제31권3호
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• pp.600-605
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• 1999

산소 존재하에 4가지 온도$(60,\;90,\;120,\;150^{\circ}C)$에서 methyl linoleate를 산화시켰다. 각 온도에서 시간에 따른 과산화물가를 조사한 후 4가지의 산화된 methyl linoleate 총 16종을 제조하여 이들의 과산화물가, 총 산화물함량, 중합체함량 및 그 결합특성, 점도, 굴절률, DSC에 의한 열분해 특성 등의 물리화학적 특성을 비교하여 보았다. High Performance Size Exclusion Chromatography (HPSEC)에 의하여 분석된 산화된 methyl linoleate의 결합특성은 $60^{\circ}C$와 $90^{\circ}C$에서 산화된 시료의 경우에는 C-O-O-C 결합형태를 갖는 중합체가 확인되었으나 $120^{\circ}C$와 $150^{\circ}C$에서는 단지 C-O-C/C-C 결합형태를 갖는 중합체만이 확인되었다. 한편 DSC에 의한 열분해 특성은 과산화물 함량이 증가함에 따라 엔탈피값은 비례적으로 증가하였으나 최대분해온도는 반대로 낮아지는 경향을 보여 주었다. 이상의 물리적 측정치와 화학적 측정치와의 상관관계를 조사한 결과 DSC에 의한 물리적 측정치들과 과산화 물가 및 C-O-O-C 결합을 갖는 중합체 함량 사이에 가장 높은 상관관계를 보여주었다.

• 한국구조물진단유지관리공학회 논문집
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• 제17권6호
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• pp.130-137
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• 2013

본 연구는 실험계획법을 통하여 과산화수소로 발포된 석고 혼입 경량기포콘크리트로 통계적 분석을 실시하였다. 본 실험에서는 경량기포콘크리트를 구성하는 각 재료의 혼합비율을 실험인자로 설정하고, 실험을 통해 얻어진 반응변수에 대한 통계적 분석으로 역학적 특성을 평가 하였다. 실험인자는 석고혼입율, 물결합재비 및 발포제첨가비 이며, 반응변수는 겉보기밀도, 압축강도, 휨강도이다. 경량기포콘크리트의 배합은 반응표면설계의 Box-Behnken (B-B)계획법에 의해 총 15회의 실험점을 설정하였다. 본 연구결과 다음과 같은 결론을 얻었다. 반응변수에 대한 각 설명인자 (석고혼입율, 물결합재비, 발포제첨가비)의 유의확률값은 유의수준 ${\alpha}$=0.05에서 유의한 것으로 추정되었다. 경량기포콘크리트의 겉보기밀도에 대한 반응표면 분석 결과, 물결합재비 와 발포제첨가비만 유의 (${\alpha}$=0.05)한 것으로 추정되었으며, 겉보기밀도와 기포량 및 함수율과의 관계는 반비례함을 확인 알 수 있었다. 경량기포콘크리트의 압축강도에 대한 반응표면 분석 결과, 물결합재비, 발포제첨가비 및 발포제첨가비의 제곱항이 유의 (${\alpha}$=0.05)한 것으로 추정되었다. 경량기포콘크리트의 휨강도에 대한 반응표면 분석 결과, 물결합재비 와 발포제첨가비만 유의 (${\alpha}$=0.05)한 것으로 추정되었다. 다중 반응 최적법을 통해 반응변수들의 목표값을 만족하는 최적조건 영역을 확인할 수 있었다.