• Journal of the Korean Applied Science and Technology
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• v.7 no.2
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• pp.91-100
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• 1990

• Archives of Pharmacal Research
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• v.8 no.4
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• pp.261-266
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• 1985

Many monoterpen-erivatives are contained in edible plants. Some monoterpen-derivatives have been assessed as negative factors in the food safety. Among them thuone and 4-caranone are important toxic constituents of many plant essential oils. In this study, convenient detection methods of thujone and 4-caranone in oil were developed. The colour reactions of toxic thujone and 4-caranone were performed in oder to detect those in foods and oils. Sodium pentacyanonitrosylferrate (II) react with thujone to produce thujzoximinocarboxylic acid which becomes the six ligand in the ferrate complex (red colour reaction for thujone). Sodium pentacyanonitrosylferrate (II) cleaves 4-caranone to the red ferrate complex of caranketonic acid.

• Journal of Nutrition and Health
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• v.13 no.4
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• pp.159-166
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• 1980

Methods for the determination of sterols in sesame oils were studied. The sesame oils were saponified and the sterols isolated from the unsaponifiable matter by Florisil column chromatography, and the individual components were determined by means of gas chromatography. Campesterol, ${\beta}-sitosterol$, stigmasterol were found in sesame oil including unknown Ⅰ and Ⅱ. The use of SE-30 gas chromatographic column allows the slow elution, duplication of peaks and relatively low reproducibility, therefore, 3% OV-17 was suitable for the sterol analysis. The result of this study showed that contents of sterols in sesame oil were campesterol 8.4%, stigmasterol 4.5%, ${\beta}-sitosterol$ 33.9% and others 53.0% involving 8.8% of unknown I and 44.3% of unknown Ⅱ. There has been no specific test available for identifying the sesame oil among common edible oils. But the ratio of sterols in sesame oils allowed the estimation of genuiness. The ratio of sterols vs. campesterol in genuine sesame oils were stigmasterol 0.3- 0.6, ${\beta}-sitosterol$ 3.0-3.8 and unknown Ⅱ 3.0, respectively. The 65 samples were composed of genuine sesame oil 40%, mixed rape seed oil 3%, cotton seed oil 1. 5% others were reused soybean oil or re-extracted oil.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.43-49
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• 1979

Triglyceride compositions of cottonseed, soybean, sesame, perilla corn and rapeseed oils have been determined by a high performance liquid chromatographic analysis. An optimum condition was obtained by using a ALC/GPC 244 type, from Waters Association, Japan with $\mu$ Bondapak $C_{18}(1/4^{'}\times1^{'})$ column. A similar distribution pattern of triglycerides was found in cottonseed, soybean, sesame, rapeseed and corn oils. It was noted that $C_{40}$, $C_{42}$ and $C_{44}$ were the major components in these seed oils, except perilla oil. The results showed that contents $O_{40}-C_{48}$ triglyceride types in cottonseed, sesame and corn oil were within $2.23{\sim}41.24%$ and $C_{38}-C_{48}$ triglyceride types in soybean oil were within $3.01{\sim}10.02%$ and $C_{34}-C_{46}$ triglyceride types in rapeseed oil were within $2.38{\sim}28.68%$.

• Korean Journal of Microbiology
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• v.33 no.3
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• pp.187-192
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• 1997

The strain producing biosurfactant was isolated from soil. The isolated strain was identified as the genus Tsukamurella through its morphological, cultural, physiological, menaquinone type, fatty acid composition characteristics. The highest biosurfactant production by Tsukamurella sp. 26A was observed after 4 days cultivation in the culture medium containing n-hexadecane 7%, $NaNO_{3}$ 0.2%, $K_2HPO_4$ 0.001%, $MgSO_{4}$ center dot $7H_{2}O$ 0.02%, $CaCl_2$ center dot $2H_{2}O$ 0.02%, yeast extract 0.02%(pH 6.8-7.0, 30^{\circ}C.$ The surface and interfacial tension of an aqueous solution reached 30 mNim and 1.5 mNim, respectively. The biosurfactant stabilized oil-in-water emulsion with a variety of hydrocarbons, edible oils and petroleum oils.

• Journal of the Korean Home Economics Association
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• v.39 no.2
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• pp.85-95
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• 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 Food Hygiene and Safety
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• v.29 no.2
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• pp.141-145
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• 2014

To assess the health risk for benzo(a)pyrene by the intake of edible oils, 288 cases of edible oils collected from food markets were analysed using the high performance liquid chromatography with fluorescence detector. The levels of benzo(a)pyrene were from non-detection to $4.78{\mu}g/kg$, and the average was $0.11{\mu}g/kg$. The chronic daily exposures of benzo(a)pyrene for total population group and consumer-only group were estimated using the food consumption data in the fifth Korea National Health and Nutrition Examination Survey in 2011. The estimated daily intake of benzo(a)pyrene was $4.26{\times}10^{-3}ng/kg$ b.w./day for total population group and $7.64{\times}10^{-3}ng/kg$ b.w./day for consumer-only group. The MOE (margin of exposure) of benzo(a)pyrene for total population group and consumer-only group was $7.28{\times}10^7{\sim}1.74{\times}10^8$ and $3.95{\times}10^7{\sim}9.42{\times}10^7$, respectively. Accordingly, the health risk from benzo(a)pyrene caused by the intake of edible oils was considered as a very low level.

• Elastomers and Composites
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• v.39 no.1
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• pp.61-70
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• 2004

This work is about the development or asphalt sealant using the waste edible oil. Asphalt sealant has been used for crack filler and bridge deck joint sealer Several plasticizers such as aromatic or paraffin process oils, DOP, Bunker C fuel oil, and waste edible oil were compounded with the basic components such as asphalt(AP-5), a thermoplastic elastomer(SBS triblock copolymer), a tackifying agent(petroleum resin), and stabilizers. Penetration, softening point, ductility, and elongation by tensile adhesion of those asphalt sealant compounds were measured. Their properties were changed largely depending on both the type and content of plasticizers. Waste edible oil and DOP were the best plasticizers for the low temperature tensile adhesion characteristics. Penetration and elongation by tensile adhesion of asphalt sealant compounds increased with the increase of waste edible oil content and decreased with the increase of talc content. The manufacture of asphalt sealant with low penetration and excellent low temperature tensile adhesion was possible by the recipe optimization.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.27-35
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• 1998

Consumption of edible oil at food service institutions in Inchon was surveyed to provide basic data for continuous education of dietitians. Manufacturing industry was the major food service institution(78.8%) in Inchon followed by schools, hospitals and social welfare service centers. Most dietitians were at the age of twenties and college graduates with professional careers of 1-5 years. Oil was purchased on the basis of its quality within 1-3% of total food costs four times a month. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Soybean oil was the most frequently used and commercial frying mix powder and flour and eggs in water were the most common food coating materials. Fish and commercial frozen foods were the most frequently used materials for frying. Fried foods were stored with covers in a basket and consumed within 30 minutes after cooking. Frying oils were used one more time after filtering and color was the index for determination of re-use.

• Analytical Science and Technology
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• v.18 no.5
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• pp.444-451
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• 2005

The accurate and simple extraction method for sterols and fatty acids in sesame oil was developed. The new method improved the extraction efficiency of sesamin in sesame oil and the ratio of sesamin over campesterol. It will be applied to judgement of adulteration of plant edible oils. The minor components of sterols were also confirmed. The simultaneous determination of sterols and fatty acids with derivatization were processed, but it was not enough to confirm adulteration, thus need more experiments.