• 한국자원식물학회지
• /
• 제21권6호
• /
• pp.435-439
• /
• 2008

Due to the fact that tocopherols and tocotrienols have antioxidant and anticancer properties, the commercial utilization of unsaponifiable fractions in rice bran is increasing. These nutraceutical compounds, however, are fairly unstable and readily break down when exposed to oxygen or lighting conditions. To compare the relative sensitivity of vit E isomers to heat and oxygen, concentrated unsaponifiable fractions extracted from crude rice bran oil were exposed to various temperature, oxygen (nitrogen-balanced), and bathing solvent conditions and resultant concentration changes in ${\alpha}$- and ${\gamma}$-tocopherols (T) and tocotrienols (T3) were evaluated. Each isomer exhibited different heat stability. Among them, ${\alpha}$-T3 degraded more rapidly compared to other vit E isomers while ${\alpha}$-T was the most stable isomer. Oxygen level also showed significant impact on each isomer's stability where severe reductions of ${\gamma}$-T (by 20%) and ${\gamma}$-T3 (by 29%) were observed under 2% oxygen conditions, while under 0% oxygen conditions no degradation could be observed even after exposure to $95^{\circ}C$ for 4 hours. When various blending solvents were mixed with concentrated unsaponifiable fractions, organic solvents such as isooctane and hexane were more effective in maintaining the stability of ${\gamma}$- T3 compared to edible oils, among which com oil was more efficient than soybean and rice bran oils.

• 한국식생활문화학회지
• /
• 제18권2호
• /
• pp.181-191
• /
• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

• Journal of Animal Science and Technology
• /
• 제46권3호
• /
• pp.355-372
• /
• 2004

식물성유 첨가시 배양시간에 따른 지방산염의 형성 정도와 발효성상 및 NDF 소실율에 미치는 영향을 규명하고자 in vitro 시험을 실시 하였다. 기질은 알팔파 건초로 하고 1) oil 무첨가구, 2) 대두유 10%첨가구 및 3) 옥수수유 10%첨가구로 하였으며, oil 첨가 수준은 기질중량 건물 기준으로 첨가하였다. 발효성상 및 NDF 소실율을 위한 시험에서는 120ml serum bottle을 사용하여 3반복 실시하여 pH, $NH_3-N$, VFA농도 및 건물과 NDF 소실율을 분석하엿다. 지방산 분획을 위한 시험에서는 60ml serum bottle을 사용하요 3반복 실시하여 NEFA, EFA 및 FAS의 형성 정도를 분석하였다. pH는 배양시간이 증가함에 따라 유읭적으로 감소하였고, $NH_3-N$ 농도는 유의하게 증가하였다(P<0.0001). 건물 및 NDF 소실율은 처리구, 배양시간 및 oil간 유의하게 차이를 보여주었다(P<0.05). 총 휘발성 지방산 농도는 배양시간이 증가함에 따라 유의하게 증가하였다(P<0.0001). Acetate는 시험구 모두 배양시간이 증가함에 따라 유의적으로 감소하였고(P<0.0001), 대조구에 비해 oil 첨가구가 유의적으로 낮아졌다(P<0.05). Propionate는 시험구 모두 배양시간이 증가함에 따라 유의적으로 증가하였지만(P<0.0001), 처리구 및 oil간 효과는 없었다. Oil 첨가구에서 A/P비율이 유의하게 낮아졌다(P<0.05). EFA는 배양시간이 증가함에 따라 유의하게 감소하였고(P<0.0001), NEFA는 EFA의 가수분해로 인하여 증가하였다. 배양시간 48시간에서는 NEFA가 양이온과 결합하여 FAS의 형성 비율이 유의적으로 증가하였다(P<0.0001). 특히 $C_{18:0)$의 FAS 형성은 배양시간 48시간에서 대두유 및 옥수수유 첨가구에서 각각 12.53 및 15.17mg/g DM으로 0시간에 비해 각각 27.5 및 32.5배 증가하였다(P<0.0001). 배양시간이 증가할수록 칼슘을 포함한 양이온 함량이 높은 알팔파가 분해되면서 양이온이 용해되어 유리된 지방산과 결합하여 지방산염을 형성하게 된다. 이때 불포화지방산보다는 포화지방산이 양이온과 반응하여 지방산염을 형성하기 쉽다. 또한 $C_{16:0}$ 이상의 장쇄지방산이 주로 지방산염을 형성하였다. 이러한 특성 때문에 배양액내에 유리된 지방산이 염을 형성하기 쉽고 oil 첨가시 발생하는 발효성상 및 NDF소실율에 미치는 부의 영향을 최소화 한 것으로 사료된다.

• 한국식품영양과학회지
• /
• 제28권6호
• /
• pp.1187-1190
• /
• 1999

Lotus seed(Nelumbo nucifera Gaertner), known as traditional medicine as an antifebrile, antipsychotic, and cantihypertensive agent, was analyzed the chemical composition of lipid and protein. The seed com posed of 12.2% moisture, 2.3% crude lipid, 19.5% crude protein, 61.3% carbohydrate, 2.1% crude fibre, and 4.1% ash. The lipid showed iodine value of 97.9 that is lower than that of soybean oil and sesame oil, and similar to peanut oil and cotton seed oil. The fatty acid composition of the oil were the highest in content of linoleic acid which occupied 58.3% and saturated vs unsaturated fatty acid was 20.9:79.1. Especially behenic acid content, 6.9%, was higher than other plant oils. Sixteen amino acids were detected in the protein from the seed and glutamic acid content was the highest as 4.5% in dehulled kernel. The portion of essential amino acid was 31.1%.

• 대한가정학회지
• /
• 제39권2호
• /
• pp.85-95
• /
• 2001

This study was carried out to obtain the information concerning the perception and utilization patter of the housewives about the edible oil and fats. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The eating frequency of food that used oil & fat was affected by age, residing area and educational level. family's preference score of food that used oil & fats was 3.34 point in the 5 point scale. 47% of the subjects answered that the intake rate of oil & fats had more from vegetable oils than animal sauces. Most of the subjects had negative response such as increased cholesterol and body weight for psychological state after the intake of food that used oil & fats. The main reason why some housewives did not use frequently oil & fats was inconvenience of tidying up. The kinds of the oil & fat used frequently were soybean oil, sesame oil, com oil and perilla oil. The nutrition knowledge score rotated to oil & fat was 7.62 point in the 10 point scale. The eating frequency of food that used oil & fats and its preference were positively correlated. These results indicate that the housewives haute a widespread tendency to pursue a health and convenience in the utilization of edible oil & fats.

• Journal of Korean Dental Science
• /
• 제3권2호
• /
• pp.26-33
• /
• 2010

We searched at the "PubMed.gov" and "jendodon.com" sites to conduct a literature review on dental instruments that are reused in clinical settings and on infection control involving pre-disinfection or sterilization cleaning/rinsing. The keyword "dental clean" was used for the Web search. We found the present official definition of instrument cleaning performed prior to disinfection or sterilization rather limiting ("removal of foreign matter (soil, organism, etc.) from the instruments"). Thus, we proposed to expand the definition to include the removal of oils applied to protect the metallic instruments and from corrosion, stains, and rust resulting from the frequent reuse of the instruments. Clinicians are found to clean their dental instruments (a) immediately after treating their patients or (b) following their treatment but not immediately afterward. In the latter case, we recommend presoaking to be added. Ultrasonic sterilization of 5~15 minutes is found to be more effective in terms of eliminating residual matter from the instruments compared to other methods. To check on the cleaning results, we recommend visual inspection, which can be quick and practical in clinical settings. The latest products being developed and marketed on the market address the related problems. Nonetheless, research must be continued on the effects of presoak, cleaning/rinsing, disinfection, and high-temperature or heating-based sterilization on the dental instruments and on dental clinicians' practices in cleaning, disinfection, and sterilization. We advise dental clinicians to select the proper cleaning methods and detergents for their instruments to help eliminate or prevent corrosion, staining, and rusting, to reduce the maintenance costs, and to ensure user-friendly instruments/apparatuses.

• 한국식품위생안전성학회지
• /
• 제23권3호
• /
• pp.212-217
• /
• 2008

This survey was conducted to monitor the adulteration of sesame oil circulated in Gwangju, 2007. A total of 60 samples was tested by analysis of fatty acid composition. Of these samples, 22 were from large-scale manufacturer, 25 were from small-scale manufacturer and 13 from Bangagan. First of all, in goods manufactured by large-scale company, there are no sesame oils where linolenic acid($C_{18:3}$) exceed regulatory guidance(0.5%). 5 samples from small-scale manufacturer contained linolenic acid from 0.90% to 8.38%, which means that they have other cooking oil, such as com oil, soybean oil and rape seed oil. Among Bangagan goods, only one sample have 1.20% of linolenic acid. On the other hand erucic acid($C_{22:1}$) was not detected in 60 samples at all, which means that they were not adulterated with rape seed oil. And among 6 samples of exceeding 0.5% of linolenic acid and 12 samples from Bangagan, 13 of them had benzo(a)pyrene from $0.2{\mu}g/kg\;to\;0.7{\mu}g/kg$ and the other 5 samples did not.

• 한국식품조리과학회지
• /
• 제14권1호
• /
• pp.84-90
• /
• 1998

Conjugated linoleic acid(CLA)의 생성과 식품중의 함량 및 유지에 대한 항산화효과를 알아보기 위하여 methyl linoleate(LA)와 대두유(SBO)를 20$\pm$1$^{\circ}C$, 40$\pm$1$^{\circ}C$에서 저장하면서 그의 생성량을 측정하였고 상용되고 있는 시판우유 6종류와 쇠고기, 돼지고기, 닭고기, 그리고 청어, 고등어, 삼치, 꽁치 중의 CLA함량을 측정하였다. 또한 CLA, BHT, tocopherol을 기질 대두유에 첨가하고 40$\pm$ 1$^{\circ}C$에서 저장하고, 상승제로서 citric acid를 같이 첨가하여 60$\pm$1$^{\circ}C$에서 저장하면서 POV를 측정하여 항산화효과를 비교하였으며 또한 이들을 180$\pm$1$^{\circ}C$에서 가열하면서 그의 효과를 동시에 측정한 결과는 다음과 같았다. 1. LA에서의 CLA의 생성은 20$\pm$1$^{\circ}C$에서 저장한 경우, 28일째에 초기량(188ppm)의 약 14배 이상으로 증가되었으며 40$\pm$1$^{\circ}C$에서는 14일까지 생성량이 증가되나 그 이후는 감소되었다. 대두유에서도 20$\pm$1$^{\circ}C$인 때 14일까지 생성량이 높았으며 40$\pm$1$^{\circ}C$인 때는 7일까지 생성량이 증가되나 그 이후 약간씩 감소되어 LA 및 SBO 모두 20$\pm$1$^{\circ}C$인 때에 CLA의 생성 이 좋은 것으로 나타났다. 2. 식물성 기름 중에서 CLA함량은 유채유에 348ppm으로 가장 높았으며 40$\pm$1$^{\circ}C$에서 저장시 면실유의 경우 초기에 292ppm이던 것이 저장 28일째에 1322 ppm으로 증가되고 또한 POV도 10.05 meq/kg oil로 낮아 CLA의 생성이 매우 유효하였다. 대두유는 저장 7일에 767 ppm으로 상당히 큰 증가량을 보인 반면 유채유는 대체적으로 저장시 에 감소되었다. 3. 시판 우유중의 CLA함량은 293~2148 ppm이었으며 제조회사에 따라 크게 차이가 있었고 육류중에서는 돼지고기에 2370ppm으로 높았으며 생선 중에서는 삼치에 1040 ppm으로 높았으며, 삼치를 조림했을 경우에는 2039 ppm으로 증가되었다. 4. 저온 저장시 CLA의 유지에 대한 항산화효과는 대두유에서는 초기 7일에는 tocopherol 보다는 크고 BHT와 거의 유사하였으며, 21일 이후에는 항산화효과가 없고 오히려 산화를 촉진시키는 것으로 나타났다. 또한 CLA의 첨가량이 많을수록 항산화효과는 떨어졌으나 상승제인 citric acid가 공존하면 항산화효과가 BHT나 tocopherol보다 더 높게 나타났다. 옥수수유에서 CLA의 항산화효과는 저장 중 BHT나 tocopherol 보다 항산화효과가 높게 나타나 기질유지의 종류에 따라 차이가 있었다 180$\pm$1$^{\circ}C$에서 유지를 가열하는 경우에는 CLA의 항산화효과가 크게 나타났으며 그 정도는 BHT나 tocopherol과 거의 유사하였고 저온 저장시의 경우 보다 더 높은 항산화효과를 보였다