• Journal of Environmental Health Sciences
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• v.6 no.1
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• pp.53-55
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• 1979

This study was conducted to find out the co-operative effect of antioxidants (butyl hydroxy anisol, dibutyl hydroxy toluene, propyl gallate) and pyrophosphate (tetrasodium pyrophosphate, disodium pyrophosphate) on the stability of soybean oil by determining the peroxide values. The results obtained were summarized follows: 1. When antioxidants and pyrophosphates were used together, the antioxidants activity was more strong than antioxidants were used only. 2. The co-operative effect of disodium pyrophosphate for antioxidants was stronger than tetrasodium pyrophosphate.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.264-264
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• 2017

Legumes are good sources of various nutrients. Among legumes, soybean and its flour are accessible foods to consumers. However, in case of soybean flour, there is a disadvantage of easily going rancid. Thus, this study aimed to investigate how the quality of soybean flour changes during storage according to the packaging materials and storage temperatures. The raw and roasted soybean flours were packed in two types of packaging, polyethylene (PE) and polypropylene (PP) film bags respectively, and stored at three different storage temperatures (4, 20, and $45^{\circ}C$) for 1 year. The acid value, conjugated diene value, peroxide value, p-anisidine value, thiobarbituric acid (TBA) value, lipoxygenase activity, and fatty acid content of raw and roasted soybean flours were measured at the point of starting storing, and after 1, 2, 4, 8, and 12 weeks of storage. The acid value of soybean flour was increased for 4 weeks and thereafter significantly decreased (p < 0.0001). The conjugated diene value was significantly increased after 4 weeks storage at $45^{\circ}C$ with PE and PP film bags (p < 0.0001). The peroxide value had no changes during 4 weeks storage at $45^{\circ}C$ with PE and PP film bags, and then those was dramatically increased after 8 weeks (p < 0.0001). The p-anisidine values in all of storage conditions were decreased after 4 weeks. Lipoxygenase activity was decreased at 12 weeks storage at $20^{\circ}C$ and $45^{\circ}C$ with PP film bags. Acid value had positive correlations with p-anisidine value (r = 0.30 and p < 0.0001) and lipoxygenase activity (r = 0.36 and p < 0.0001), and had negative correlations with conjugated diene value (r = -0.45 and p < 0.0001) and peroxide value (r = -0.25 and p < 0.001). Conjugated diene value had a high positive correlation with peroxide value (r = 0.76 and p < 0.0001), but that had a negative correlation with lipoxygenase activity (r = -0.51 and p < 0.0001). Peroxide value had negative correlations with p-anisidine value (r = -0.20 and p < 0.01) and TBA value (r = -0.15 and p < 0.05). The degree of reduction in fatty acid content of raw soybean flour was higher than the roasted soybean flour during the storage. Total fatty acid content had positive correlations with acid value (r = 0.45 and p < 0.0001) and p-anisidine value (r = 0.58 and p < 0.0001), but had a weak negative correlation with conjugated diene value (r = -0.19 and p < 0.01). This study showed how the rancidity of the raw and roasted soybean flours progressed during storage. Thus, our findings can be used as base data to do a further study of finding and developing more stable storage conditions of the soybean flour.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.15-21
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• 2013

This study investigated the oxidative stability of oils when dough was fried under a lower pressure than the ambient atmosphere. The pressure during the frying process was controlled at measures of 760, 560, 360 or 160 mmHg. The oil containing the dough was heated at $180^{\circ}C$ for 48 hours. Rancidity values, including acid value, peroxide value, fatty acid analysis, color changes, and browning of oil samples, were measured every 8 hours. As the frying process continued at all 4 pressure levels, the acid values (AV) increased. However, compared to the other pressure levels, the increase in AV was the least at 160 mmHg. In addition, the peroxide value at 160 mmHg was only 0.81 meq/kg compared to 1.52 meq/kg at 760 mmHg. For all pressure levels, stearic acid, oleic acid, ${\omega}$-6 linolenic acid were increased, while linoleic acid and ${\omega}$-3 linolenic acid were decreased. In terms of color, a-values representing redness were decreased, whereas b-values were increased as the frying proceeded. These results revealed that the oxidation of frying oil was decreased under reduced pressure condition. Thus, the usage of frying oil may be extended, owing to less oxidative concerns. This leads to a lower cost to the manufacturer, and furthermore, helps the environment by reducing industrial wastes.

• Journal of dental hygiene science
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• v.14 no.2
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• pp.191-197
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• 2014

The purpose of this study was to evaluate the tooth whitening efficacy of 2.9% hydrogen peroxide strip with primer gel of alkaline condition and containing metallic salts as catalyst in-vitro. Hydroxyapatite (HAP) disk was made by compressing and sintering 0.3 g of mixture of HAP powder and polyvinyl alcohol. This HAP disk was stained using modified Stookey's methods. Main bleaching materials were 2.9% hydrogen peroxide strips and the primer gel containing metallic salts as catalyst and pH controller. Stained HAP disks were allocated to each control or experimental groups by color grade. Stained HAP disks were treated for 30 minutes in $37^{\circ}C/80%$ incubator for wetting, then each primer gel according to control or each test group was spread and strips were attached. After 30 minutes for each group strips were detached and HAP disks were washed, dried then color was measured by colorimeter. Efficacy was evaluated by comparing ${\Delta}L$ values of HAP disks at baseline and after treated. Among some kinds of metallic salts for as catalyst, ferric chloride showed best improvement of efficacy and it was statistically significant (p<0.05) compared to control group. Evaluating whitening efficacy according to various pH of primer, efficacy using primer of alkaline condition was increased significantly (p<0.05) compared to control and primers of acidic or neutral conditions. Evaluating whitening efficacy for time course, efficacy of test group for 30 minutes was similar to that of control for 120 minutes. It can be concluded that 2.9% hydrogen peroxide strips using with primer of alkaline condition and containing ferric chloride showed significantly increased whitening efficacy compared to the case of strips only.

• Journal of Soil and Groundwater Environment
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• v.6 no.1
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• pp.3-12
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• 2001

During ozonation process, the hydroxyl radical generation rates were measured under different experimental conditions (ozone feed rate, nitrobenzene concentration, hydroxyl radical scavenger, pH, HO$_2$O$_2$/O$_3$ etc.) Nitrobenzene could be decomposed by hydroxyl radical rather than ozone only and nitrobenzene decomposition rate was expressed with functions of ozone and nitrobenzene concentration. The rate was decreased as the hydroxyl radical scavenger concentration was increased, and all results were followed pseudo first-order reaction. Using a competitive method, hydroxyl radical generation rate was measured with probe compound and scavenger. It was proportional to ozone concentration, and 0.24mo1 of hydroxyl radical was produced with 1mol of ozone. Under different pH conditions, hydroxyl radical generation rates were measured (pH 10.2 (0.91Ms$^{-1}$ ) > pH 7.3 (0.72Ms$^{-1}$ ) > pH 5.6 (0.67Ms$^{-1}$ ) > pH 3.4 (0.63Ms$^{-1}$ )) showing higher generation rate at high pH values. Addition of hydrogen peroxide promoted the generation rate of hydroxyl radical. Considering the results of pH experiments and addition of hydrogen peroxide experiments, the hydroxyl radical generation rate was 1.6 times higher in hydrogen peroxide solution than in high pH solution, indicating addition of hydrogen peroxide is better promoter to produce the hydroxyl radical in ozonation. These results could be applied to AOPs to remediate the contaminated wastewater and groundwater.

• Journal of the Korean Wood Science and Technology
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• v.38 no.3
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• pp.191-198
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• 2010

This research was performed to investigate the effect of hydrogen peroxide on the stain removal in japanese hackberry. Response surface method (RSM) was used to optimize the bleaching conditions such as reaction temperature, reaction time and the concentration of hydrogen peroxide. Fifteen different bleaching conditions were selected according to $2^3$ factorial central composite design (CCD). The bleaching effect were evaluated by lightness differences of wood surface before and after the bleaching. The RSM model was determined and its $R^2$ values were 0.93, showing it well represented the bleaching effect. The most affecting factor on the stain removal was the concentration of hydrogen peroxide, followed by reaction time and reaction temperature. Second degree of concentration was proved to have an effect on the bleaching. Bleaching rates above 3% concentrations of hydrogen peroxide were tended to be slightly decreased, and low bleaching effect was found at $20^{\circ}C$. The determined RSM model may offer very practical ways to obtain the desired levels of bleaching because it offers multiple solutions.

• 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.30 no.6
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• pp.872-877
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• 2017

Objective: In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin. Methods: The yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for high power microwave rendering (HPMR) and high power microwave rendering (LPMR), respectively), oven baking (OB, at $180^{\circ}C$ for 40 min), and water cooking (WC, boiling for 40 min) were compared. Results: Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HPMR fat had the highest $L^{\star}$, $a^{\star}$, and $b^{\star}$ values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA) values (p<0.05). There was no significant difference in the acid value, peroxide value, and TBA values between HPMR and LPMR fats. Conclusion: Microwave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.405-411
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• 1988

In this study, the treatment of $H_2O_2$, papain and acylation on the protein isolate obtained from defatted sesame oil cake for the changes in amino acids composition, color, digestibility and some functional characteristics of this protein were investigated. The results showed that $H_2O_2$, papain and papain $H_2O_2$ treatment increased the rates of the protein extraction and content of protein in protein isolates when those values were compared to the alkali treatment. Also amino acid composition of the protein isolates were comparatively good, and color, and functional properties and pepsin digestibility were markedly improved. The amount of lysine, the first limiting amino acid of this protein was increased. The solubility, bulk density, water absorption, fat absorption and emulsifying properties were remarkably improved while foaming properties and digestibility was slighly decreased.

• Food Quality and Culture
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• v.1 no.1
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• pp.6-12
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• 2007

In this study, we examined the effects of egg yolk powder added to flour dough on the lipid oxidation of fried products during storage. The flour dough containing the egg yolk powder (0, 5, and 10%) was fried in sunflower oil at $180^{\circ}C$ for 90 sec. The fried products were then stored at $60^{\circ}C$ for 9 days in the dark. The lipid oxidation of the fried products was evaluated by fatty acid composition, peroxide values (POV), conjugated dienoic acid (CDA) contents, and thiobarbituric acid (TBA) values. The color and phospholipids (PL) contents of the fried products were also determined by colorimetry and high performance liquid chromatography, respectively. The addition of egg yolk powder to the dough decreased the POV, CDA contents, and TBA values of the fried products during storage. Although POV, CDA contents, and TBA values significantly increased in the products without egg yolk powder during storage, little change was observed in the products with egg yolk powder. The PL contents remained relatively constant in the flied products added with egg yolk powder during storage. The lightness and greenness of the fried products decreased, and the yellowness increased, as the storage time increased. The results clearly indicate that the addition of egg yolk powder to the dough improved the lipid oxidative stability of the fried products during storage in the dark, and the PL in the egg yolk might have contributed to the improvements in lipid oxidative stability.