• Tribology and Lubricants
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• 제18권6호
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• pp.396-401
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• 2002

ln this paper, the fuction of molybdenum dialkyl dithiophosphate (MoDTP) as an oxidation inhibitor of mineral oils was investigated and compared with 2,6-Di-tert-Butyl-4-Methylphenol (DBMP). Oxidation tests were conducted using an oxygen absorption apparatus. MoDTP showed anti-oxidation property, and length of induction time prolonged by increasing MoDTP concentration. However the induction time of DBMP was longer than those of MoDTP. The anti-oxidation property of MoDTP was found to be inferior to that of DBMP The capability of hydroperoxide decomposition ability with MoDTP was much greater than that with DBMP. However the rate constant of radical scavenging with MoDTP was much better than that with DBMP. It was found that the performance of MoDTP is exellent with respect to hydroperoxide decomposition but it is susceptible to chemical decomposition. From the fact that formation of phenol was observed when MoDTP was added to hexane solution of cumene hydroperoxide (CHPO), it is indicated that the decomposition of hydroperoxide with MoDTP occurs by means of ionic mechanism.

• 한국식품과학회지
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• 제17권2호
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• pp.71-74
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• 1985

식용 콩기름의 가열산화과정 초기에 형성되는 가장 중요한 중간생성체인 하이드로퍼로키사이드(hydroperoxide)의 생성기구대신 분해기구의 한 모델을 설정하였다. $100^{\circ}C,\;120^{\circ}C,\;150^{\circ}C$와 $180^{\circ}C$에서 120 ml/min의 공기주입하에 가열산화된 콩기름시료의 하이드로퍼로키사이드외 분해속도를 실험을 통하여 측정하고 위의 분해기구에 적용하여 분석, 검토하였다. 이상의 분석결과 하이드로퍼로키사이드 분해반응의 반응속도차수는 1차적이었음을 알 수 있었다. 또한 이상의 분해속도 측청치에서 산출한 하이드로퍼로키사이드의 해리에너지는 15.876 Kcal/g mol이었다.

• Tribology and Lubricants
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• 제16권1호
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• pp.22-26
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• 2000

In this paper, the fuction of Zinc-dialkyldithiophosphate (ZnDTP) as an oxidation ingibitor of mineral oils was investigated and compared with 2,6-Di-tert-Butyl-4-Methylphenol (DBMP). Oxidation tests were conducted using an oxygen absorption apparatus. ZnDTP showedanti-oxidation property, and length of induction period prolonged by increasing ZnDTP concentration. The anti-oxidation property of ZnDTP was simmilar to that with DBMP. The amount of hydroperoxide decomposition ability with ZnDTP was much greater than that with DBMP, But the rate constant of radical scavenging with ZnDTP was less than that with DBMP. The anti-oxidation property of ZnDTP seems to by both synergy effect of hydroperoxide decomposition ability and radical scavenging ability.

• 대한화학회지
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• 제27권2호
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• pp.142-149
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• 1983

아세토니트릴용액중의 티안트렌 양이온 라디칼 과염소산 염(1)은 Cumene hydroperoxide(4), p-chlorocumene hydroperoxide(2), p-nitrocumene hydroperoxide(3)와 상온에서 반응한다. 이 반응의 공통 생성물로서 티안트렌을 얻었으며 4로 부터 5-(4'-hydroxyphenyl) thianthrenium perchlorate (5), 2로부터 5-(5'-chloro-2'-hydroxyphenyl) thianthrenium perchlorate (7)와 5-acetonylthianthrenium perchlorate (6), 그리고 3으로부터 6만을 얻었다. 이 반응의 양관계는 1의 2몰이 티안트렌 1몰과 티안트렌이움 염(또는 염들) 1몰을 생성한다. 1에 대한 친핵성 활성도는 페놀 > > p-클로로페놀 ${\sim}$아세톤 > > p-니트로페놀 순서임이 밝혀졌다. Hydroperoxide의 산촉매 불균일 분해반응외에도 소량의 균일분해 반응생성물이 3과 4로부터 생성됨을 알았다.

• Preventive Nutrition and Food Science
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• 제12권3호
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• pp.173-176
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• 2007

${\gamma}-Oryzanol$ is one of the chain breaking antioxidants. Both sterol (triterpene) and phenolic hydroxyl groups in the structure of ${\gamma}-oryzanol$ may be responsible for its antioxidative function. We hypothesize that ${\gamma}-oryzanol$ is more effective in preventing the autoxidation of polyunsaturated fatty acid (PUFA) than the synthetic phenolic compounds in an oil/water (O/W) emulsion system. The antioxidative effectiveness of different concentrations of ${\gamma}-oryzanol$ and synthetic antioxidants was evaluated at different incubation times (0, 4, 8, 16, and 32 h) by measuring both the formation of hydroperoxides and the decomposition product of hydroperoxides (hexanal) in each emulsion system. Overall, the order of effectiveness of various antioxidants for inhibiting the formation of hydroperoxide in the O/W emulsion was: ${\gamma}-oryzanol$> tert-butylhydroquinone (TBHQ)> butylated hydroxytoluene (BHT)> butylated hydroxyanisole (BHA). O/W emulsion with selective lower concentrations of ${\gamma}-oryzanol$ showed better effectiveness than that with higher concentration of synthetic antioxidants. However, the ability of both ${\gamma}-oryzanol$ and synthetic antioxidants to decompose hydroperoxide was similar. ${\gamma}-Oryzanol$ was more effective antioxidant than the synthetic phenolic compounds in preventing the formation of hydroperoxide in the O/W emulsion system.

• 한국지하수토양환경학회:학술대회논문집
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• 한국지하수토양환경학회 2002년도 추계학술발표회
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• pp.231-234
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• 2002

According to recent investigations regarding Fenton-like reaction, it was reported that there was a key factor to decompose organic materials by not only the hydoroxyl radical but also several reductants which were superoxide anion and hydroperoxide anion. This research was focused on an investigation of the decomposition of carbon tetrachloride(CT) by reductants which were generated by pyrolusite with hydrogen peroxide. Generally, CT decomposition rate increased with raising pH values. Especially,, CT was decomposed over 60 percent by 10,000 ppm of hydrogen peroxide within 10 minutes in neutral condition. In addition, the decomposition of chlorinated compounds would be accelerated in alkaline condition, even with low concentration of hydrogen peroxide.

• 한국식품조리과학회지
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• 제33권1호
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• pp.113-120
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• 2017

Purpose: Lipid autoxidation of a soybean oil-in-water emulsion with high oil content was studied under after basil extract and/or iron addition. Methods: The emulsion consisted of tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), and/or $FeSO_4$ (0.5 mg) with 75% ethanol extract (200 mg/kg) of basil (Ocimum basilicum). Lipid oxidation was evaluated using headspace oxygen content, hydroperoxide contents, and p-anisidne values of the emulsion. Polyphenol compound retention in the emulsion during oxidation was determined spectrophotometrically. Results: Addition of basil extract significantly (p<0.05) decreased reduced hydroperoxide contents of the emulsion, and iron significantly (p<0.05) increased anisidine values and decreased oxygen contents. Co-addition of basil extract and iron showed significantly (p<0.05) lower reduced hydroperoxide contents in the emulsion than compared to those of the emulsion with added iron and the control emulsion without basil extract nor or iron. During the emulsion oxidation, polyphenol compounds in the emulsion with added basil extract were degraded, but more slowlywhich was slowed degraded in the presence of iron. Conclusion: The iIron increased the lipid oxidation through hydroperoxide decomposition, and basil extract showed antioxidant activity through radical-scavenging and iron-chelation. Polyphenol degradation was decelerated by iron addition, which suggested suggests iron chelation may be more preferred topreferentially activated over radical scavenging in the antioxidant action by of basil extract in the oil-in-water emulsion with high oil content.

• Elastomers and Composites
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• 제23권2호
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• pp.125-133
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• 1988

The thermal degradation of polymethyl methacrylate(PMMA) blend namely polymethyl methacrylate-polycarbonate(PMMA-PC) blend and polymethyl methacrylate-polystyrene(PMMA-PS) blend were carried out by isothermal method under air at several heating temperature from 220 to $270^{\circ}C$. Molecular weight changes during the thermal decomposition were monitored by means of the viscosity average molecular weight($\bar{M}v$). The viscosity average molecular weight was determined by Gel Permeation Chromatography(GPC). The dominant process in the degradation of PMMA-PC and PMMA-PS blend were main chain scission randomly due to weak links that may be distributed along the polymer backbone and the initial rate which the bonds are broken is not sustained. The infra-red spectra of degraded PMMA-PS blend show that the presence of aromatic ketone band at $1685cm^{-1}$. However, the infra-red spectra of degraded PMMA-PC blend show that the presence of hydroperoxide band at $3450cm^{-1}$. Thus indicating that the weak links are attacked by oxygen from the air and produce hydroperoxide or ketone. The activation energies of PMMA-PC blend and PMMA-PS blend were 18.2 and 17.9 Kcal/mol, respectively.

• Food Science and Biotechnology
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• 제16권6호
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• pp.981-987
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• 2007

Effects of lignan compounds (sesamol, sesamin, and sesamolin) extracted from roasted sesame oil on the autoxidation at $60^{\circ}C$ for 7 days and thermal oxidation at $180^{\circ}C$ for 10 hr of sunflower oil were studied by determining conjugated dienoic acid (CDA) contents, p-anisidine values (PAV), and fatty acid composition. Contents of lignan compounds during the oxidations were also monitored. ${\alpha}$-Tocopherol was used as a reference antioxidant. Addition of lignan compounds decreased CDA contents and PAY of the oils during oxidation at $60^{\circ}C$ or heating at $180^{\circ}C$, which indicated that sesame oil lignans lowered the autoxidation and thermal oxidation of sunflower oil. Sesamol was the most effective in decreasing CDA formation and hydroperoxide decomposition in the auto- and thermo-oxidation of oil, and its antioxidant activity was significantly higher than that of ${\alpha}$-tocopherol. Sesamol, sesamin, and sesamolin added to sunflower oil were degraded during the oxidations of oils, with the fastest degradation of sesamol. Degradation of sesamin and sesamolin during the oxidations of the oil were lower than that of ${\alpha}$-tocopherol. The results strongly indicate that the oxidative stability of sunflower oil can be improved by the addition of sesamol, sesamin, or sesamolin extracted from roasted sesame oil.

• 동아시아식생활학회지
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• 제23권4호
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• pp.470-476
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• 2013

The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional deep-fat fryer and modified oil-water fryer. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for the quality analyses of frying oil, such as free fatty acid, double bond changes and oxidative rancidity formation. The oil fried in a traditional deep-fat fryer was significantly increased in terms of physical values including moisture content, viscosity, and color, compared to those of the modified fryer, continuously for 4 days. The oil fried by a traditional deep-fat fryer exhibited a significant increase in its free fatty acid content compared to that fried by a modified oil-water fryer, while the iodine value was significantly decreased in the oil fried by a traditional deep-fat fryer when compared to control oil and oil fried by the modified oil-water fryer. In the peroxide value as an indicator of primary oxidation products, the oil fried by both fryers was significantly increased till the second day but decreased in value after the third day because of unstable hydroperoxide decomposition. The p-anicidine value is used as an indicator of secondary oxidation products, the oil fried in a traditional deep-fat fryer was significantly increased in value compared to that of a modified oil-water fryer.