• 한국식생활문화학회지
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• 제23권4호
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• pp.489-498
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• 2008

The objectives of this study were to provide fundamental information on how individual phenolic compounds form on the inside of apple slices during cold storage, the changes in the content of four types of phenols, ingredient variation of individual phenolic compounds and the influence of phenolic compounds on enzymatic browning. This study measured the changes in the content of soluble solids, pH and vitamin C in order to investigate the correlations between these variables. HD and FA were the main phenolic compounds found in the apple slices, and HD was the most prevalent phenol. Furthermore, comparison of the CG and EP content revealed that there were more CGs than EPs. The phenol content tended to decrease considerably in the fresh apple slices and water-dipped apple slices but only slightly in the CP from sucrose-dipped apple slices and 0.5% ascorbic acid solution-dipped apple slices. The degree of browning increased in the following order: fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The vitamin C content tended to decrease in the fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The pH tended to increase in all sample groups, but the pH of the water-dipped apple slices was lower than that of the comparison group. The CP from sucrose-dipped apple slices had the lowest value of pH. The change in soluble solids tended to increase in all treatment groups, but this increase was less in the CP from sucrose-dipped apple slice. Correlation analysis revealed a high degree of correlation between browning and chlorogenic acid content. The results of the present study show that, when stored in the fridge, the change in phenol ingredient content in apple slices influences the browning of the slices. The results also showed that HD and FA were the main phenolic compounds, while CG was shown to have the greatest influence on browning.

• 한국연초학회지
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• 제19권2호
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• pp.129-135
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• 1997

This study was carried out to investigate the influence of triacetin(TA) on some phisico-chemical properties of cigarette filter rods. To find the effect of TA on physical properties, we made six kinds of filters varying the TA levels(0%, 2%, 4%, 6%, 8%, 10%) and measured the hardness, resilience and roundness. The hardness of filter rods was increased from 83.2% to 94.6% with increasing the TA level hut the roundness was not affected by TA levels. After manufacturing the cigarette with the filters, we have analysed the delivery amount of phenol and TA with the content of TA. The amount of phenol was decreased from 20.6$\mu\textrm{g}$/cig. to 12.0 $\mu\textrm{g}$/cig. with increasing the TA level of the filters. The decreasing of phenol amount was thought to be caused by solution effect. Also the TA delivery of TPM was increased from 0% to 5% of TPM with increasing the amount of TA. We have found the interesting phenomena that ventilation rate was also decreasing up to 6oye with increasing TA. It seemed to be due to the encapsulated pressure drop and the reduction of the plugwrap porosity which also caused by the smear with TA on the surface of plugwrap. From this results, we could find that not only the hardness, resilience and ventilation rate but also the contents of phenol and TA in cigarette smoke was affected by the TA levels on the cigarette filter rods.

• 한국안전학회지
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• 제12권1호
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• pp.71-76
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• 1997

In this paper, it was described results of study on curing safety of molding meterial, about the variation of phenol resin contents, wood flour contents and moisture of wood flour, under the same condition. The experimental results are summarized as follows ; 1) When the curing temperature was high, the curing time was short in the case of 4～8wt% moisture of wood flour, but in the case of more than l2wt% moisture of wood flour, the curing time was long. 2) The curing time for curing temperature was more short when 6wt% moisture of wood flour than 4wt% moisture of wood flour. 3) The more wood flour content and moisture of wood flour content, the longer curing time and the more mineral filler content, the shorter curing time. 4) When the phenol resin content of main matrix increase, the curing time was short.

• 한국식품영양학회지
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• 제33권1호
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• pp.64-73
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• 2020

The purpose of this study was to investigate the antioxidant activity and β-glucan content of extracts extracted by varying the temperature at 30, 55 and 80℃ after hot air drying or freeze drying of Pleurotus ostreatus and Pleurotus eryngii. For the analysis antioxidant activity of each mushroom, β-glucan, total phenol, flavonoid contents, and DPPH·ABTS⁺·Nitrite assay were measured. Also, the β-glucan content, total flavonoid content and ABTS⁺ scavenging activity increased with freeze drying rather than hot air drying, and increased with increasing extraction temperature in both mushrooms. However, the total phenol and nitrite scavenging activity increased with hot air drying rather than freeze drying, and decreased with increasing temperature in both mushrooms. DPPH scavenging activity was not significant in both mushrooms, but decreased with increasing extraction temperature. Pearson's correlations between total flavonoid content and antioxidant activities were r=0.719~0.753 (p<0.01). As a result, the β-glucan content, total flavonoid content, and ABTS radical cation scavenging activity were highest during freeze drying and extraction at 80℃. And the highest total phenol content, DPPH radical scavenging activity and nitrite scavenging activity were obtained during hot air drying and extraction at 30℃.

• 농업과학연구
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• 제46권1호
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• pp.85-92
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• 2019

This study was intended to provide basic data for a health functional food study by exploring antioxidant activity of reflux extract according to the concentration of ethanol and the extract of ultrasonic waves extracted and reflux extracted under the same solvent conditions. In the same solvent condition, the reflux extract ($75.10{\pm}1.99mg$) showed a higher total phenol content than the ultrasonic wave extract ($51.74{\pm}2.28mg$). Flavonoids also had a higher reflux extract ($25.05{\pm}1.53mg$) than did ultrasonic extracts ($16.23{\pm}1.95mg$). Reflux extract according to ethanol concentration was found to have a higher phenol content than the 70% ethanol extract ($40.60{\pm}1.49mg$) in 60% ethanol extract. Flavonoid content was also similar to phenol content in reflux extract as determined by ethanol concentration from 60% ethanol ($25.05{\pm}1.53mg$) to 70% ethanol extract ($6.60{\pm}0.46mg$). In addition, the antioxidant activity (DPPH, TEAC, FRAP, ORAC) of the reflux extract in the same solvent conditions tended to be higher than that of ultrasonic extracts. Also, 60% ethanol extract had better antioxidant activity than 70% ethanol extract. However, an analysis of phenolic acid content through HPLC showed that the ultrasonic extract had a higher content in the same solvent condition than did the reflux extract. Not only the presence of phenolic acid, but also those of other compounds are believed to be attributed to the activity of antioxidants. Therefore, further studies are needed to clarify this phenomenon.

• 한국식품조리과학회지
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• 제24권2호
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• pp.222-227
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• 2008

The objective of this study was to evaluate the antioxidant activity of yuza chocolate,and to determine the optimum ratio of yuza powder for its preparation. Yuza peel and flesh powders were added to chocolate at weight percentages of 0, 3, and 6%, respectively. Color values (L-value, redness, and yellowness), total phenol content, total antioxidant capacity, DPPH radical scavenging activity, and sensory characteristics were then measured in the samples of yuza-containing chocolate. As the amount of yuza powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. Depending on the level of yuza powder, significant differences (p <0.05) were shown in aroma, taste, bitterness, and overall acceptability however, there were no significant differences in texture. In terms of sensory acceptability, the addition of 3% yuza peel powder to chocolate was optimal.

• Advances in materials Research
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• 제3권1호
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• pp.259-269
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• 2014

The boron-nitrogen-containing phenol-formaldehyde resin (BNPFR)/$SiO_2$ nanocomposites (BNPFR/$SiO_2$) were synthesized in-situ, and structure of BNPFR/$SiO_2$ nanocomposites was characterized by FTIR, XRD and TEM. The loss modulus peak temperature $T_p$ of BNPFR/$SiO_2$ nanocomposites cured with different nano-$SiO_2$ content are determined by torsional braid analysis (TBA). The thermal degradation kinetics was investigated by thermogravimetric analysis (TGA). The results show that nano-$SiO_2$ particulate with about 50 nm diameter has a more uniformly distribution in the samples. The loss modulus peak temperature $T_p$ of BNPFR/$SiO_2$ nanocomposite is $214^{\circ}C$ when nano-$SiO_2$ content is 6 wt%. The start thermal degradation temperature $T_{di}$ is higher about $30^{\circ}C$ than pure BNPFR. The residual rate (%) of nanocomposites at $800^{\circ}C$ is above 40 % when nano-$SiO_2$ content is 9 %. The thermal degradation process is multistage decomposition and following first order.

• 한국축산식품학회지
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• 제30권5호
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• pp.860-866
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• 2010

본 시험은 육계에 마늘 부산물을 급여하여 5주간 사육한 계육의 TBARS, WHC, 전단력, pH, 총페놀함량, 전자공여능, 육색, 관능검사 및 지방산조성을 조사하였다. 실험구는 마늘 부산물을 첨가 급여하지 않은 처리구를 대조구, 마늘 부산물 1% 급여구는 T1, 마늘 부산물 2% 급여구는 T2 그리고 마늘 부산물 5% 급여구는 T3 등 4개 처리구로 나누어 사양하였다. 계육의 TBARS, pH는 마늘 부산물 급여구에서 대조구보다 유의적으로 낮았고, 급여량이 증가할수록 더욱 낮아지는 결과를 보임으로 마늘 부산물의 급여는 계육의 저장성 개선에 도움이 되리라 생각된다. 보수성은 대조구보다 T2와 T3에서 높았다(p<0.05). 총 페놀함량과 전자공여능은 대조구보다 마늘 급여구에서 높아졌으며 마늘 부산물 급여량이 증가함에 따라 특히 T3에서 함량이 다소 증가하였다. 육색 중 적색도를 나타내는 CIE $a^*$값은 대조구보다 마늘 급여구에서 높았고, 마늘급여량에 의한 처리구간의 유의적인 변화 없이 마늘 부산물 1% 급여구부터 적색도를 높이는 결과이었고(p<0.05), CIE $L^*$값과 CIE $b^*$값은 처리구간에 유의성이 없었다. 지방산 조성 중 linoleic acid와 linolenic acid는 마늘 부산물 급여구에서 증가하였으나 palmitic acid는 감소하였다(p<0.05). 결론적으로 마늘 부산물의 급여는 pH와 TBARS가 낮아지고, 총페놀함량이 높아지고 전자공여능이 향상됨으로 계육의 저장성 개선에 도움이 되리라 생각된다.

• 한국식품과학회지
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• 제33권4호
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• pp.416-422
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• 2001

식품포장용 PVC제인 wrap, sheet 및 gasket으로부터 식품 유사용매와 식품으로 이행되는 알킬페놀류를 HPLC와 GC/MSD로 분석하였다. 세 가지 모든 재질에서 7개의 nonyl phenol 이성질체만이 검출되었고 다른 알킬페놀류는 검출되지 않았으며, wrap이 sheet와 gasket보다 그 함량이 높았다. 각 포장재질로부터 수용성 식품유사용매(증류수, 4% acetic acid, 20% ethanol)와 지용성 식품유사용매(n-heptane)에 의한 nonyl phenol의 용출량은 처리온도 $60^{\circ}C$보다는 $95^{\circ}C$에서, 수용성보다는 지용성 식품유사용매에서 각각 많았고, 또한 wrap에서 sheet와 gasket보다 그 양이 많았다. PVC gasket을 사용한 과일쥬스, olefin계 gasket을 사용한 유아용 쥬스, olefin계 병마개를 사용한 음료에서 nonyl phenol이 각각 포장재로부터 이행되었으며, 포장하기 전의 이들 식품에서도 nonyl phenol이 검출되었다.

• 한국식품조리과학회지
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• 제30권1호
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• pp.33-40
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• 2014

The purpose of this study was to examine the antioxidative activity of feral haw (Crataegus pinnatifida BUNGE) seed extracts using 70% methanol, 70% ethanol, chloroform:methanol (CM, 2:1, v/v), n-butanol and ethyl acetate (EA). The total phenol content of the five extracts ranged from 37.29 mg/g to 55.53 mg/g. Moreover, the content was high in the 70% methanol and, 70% ethanol extracts, but low in the n-butanol extract. On the contrary, the total flavonoid content decreased in the order of n-butanol (2.93 mg/g), EA (2.67 mg/g), 70% methanol (1.00 mg/g), 70% ethanol (0.88 mg/g) and CM (0.67 mg/g) extracts. The $NO_2$ radical scavenging activity, antioxidant activity by ${\beta}$-carotene bleaching assay and, superoxide dismutase (SOD) like ability decreased in the order of 70% methanol, 70% ethanol, CM, EA and, n-butanol extracts; further, a similar tendency was also observed in the total phenol contents. Overall, these results indicated that the antioxidative activity of feral haw seeds was closely related to the total phenol and flavonoid contents. Therefore, haw seeds might be usefully applied to natural antioxidants as well as functional foods.