• Tribology and Lubricants
• /
• v.18 no.6
• /
• pp.396-401
• /
• 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.

• Korean Journal of Food Science and Technology
• /
• v.17 no.2
• /
• pp.71-74
• /
• 1985

In the present study, a tentative mechanism for the decomposition of the hydroperoxide formed during the thermal oxidation of an edible soybean oil was proposed. The soybean oil was thermally oxidized at $120^{\circ}C$ for 7 hrs with air injection at a rate of 120 ml/min. Through kinetic studies of the decomposition process based on the tentative mechanism and the actual experimental data obtained from the hydroperoxide decomposition at 100, 120, 150 and $180^{\circ}C$, it was found that the reaction order of the hydroperoxide decomposition in these conditions was of first order. It was also estimated that the dissociation energy for the hydroperoxide in the same conditions was 15.876 kcal/g. mol.

• Tribology and Lubricants
• /
• v.16 no.1
• /
• pp.22-26
• /
• 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.

• Journal of the Korean Chemical Society
• /
• v.27 no.2
• /
• pp.142-149
• /
• 1983

Reaction of thianthrene cation radical perchlorate (1) with cumene (4), p-chlorocumene (2), and p-nitrocumene (3) hydroperoxides in acetonitrile at room temperature afforded, inter alia, thianthrene as a common product and 5-(4'-hydroxyphenyl) thianthrenium perchlorate (5) for 4, 5-(5'-chloro-2'-hydroxyphenyl) thianthrenium perchlorate (7) and 5-acetonylthianthrenium perchlorate (6) for 2 and 6 for 3, respectively. Stoichiometry of these reactions showed that 2 moles of 1 gave rise to 1mole of thianthrene and 1 mole of thianthrenium salt (or salts). Nucleophilic reactivity to 1 was found to be in the order of phenol > > p-chlorophenol ${\sim}$ acetone > > p-nitrophenol. Apart from acid-catalyzed heterolytic decomposition of hydroperoxides, small amount of homolytic decomposition products were found from 3 and 4.

• Preventive Nutrition and Food Science
• /
• v.12 no.3
• /
• pp.173-176
• /
• 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.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
• /
• 2002.09a
• /
• pp.231-234
• /
• 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.

• Korean journal of food and cookery science
• /
• v.33 no.1
• /
• pp.113-120
• /
• 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
• /
• v.23 no.2
• /
• pp.125-133
• /
• 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
• /
• v.16 no.6
• /
• pp.981-987
• /
• 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.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.4
• /
• pp.470-476
• /
• 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.