• Title/Summary/Keyword: Oxidation and Reduction Products

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Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed

  • Ianni, Andrea;Palazzo, Fiorentina;Grotta, Lisa;Innosa, Denise;Martino, Camillo;Bennato, Francesca;Martino, Giuseppe
    • Asian-Australasian Journal of Animal Sciences
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    • v.33 no.7
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    • pp.1191-1201
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    • 2020
  • Objective: The aim of this study was to evaluate the chemical-nutritional parameters, oxidative stability and volatile profile of eggs and cakes made with eggs from laying hens fed with a dietary supplementation of extruded linseed. Methods: Two thousand ISA Warren laying hens were randomly divided into two groups: a control group was fed with a standard diet while the experimental group received the same diet supplemented with 7% of extruded linseed. The trial lasted 84 days, in which three samplings of laid eggs were performed. Samples of eggs and food systems arising from eggs were then analyzed in order to obtain information about β-carotene and total flavonoid content, antioxidant activity, fatty acid profile, lipid oxidation, and volatile profile. Results: Linseed induced the increase of α-linolenic acid with consequent reduction of the ω-6/ω-3 ratio (4.3:1 in egg yolk); in addition to this, was evidenced the cholesterol reduction and the significant increase in total flavonoids and β-carotene, although no variations were detected in antioxidant capacity. Even in cooked products there was not only a direct effect of linseed in increasing α-linolenic acid, but also in inducing the reduction of cholesterol and its major oxidation product, 7-ketocholesterol. The dietary linseed integration was also shown to affect the volatile profile of baked products. Conclusion: Data confirmed that dietary supplementation with extruded linseed resulted in food products with interesting implications for human health. With regard to the volatile profile of baked products it would be necessary undertake further sensorial analysis in order to evaluate any variations on flavor and consumer acceptability.

Electrochemical Studies on Some Substituted Thiadiazoles (몇 가지 치환 Thiadiazole에 대한 전기화학적 연구)

  • El Maghraby, A. A.;Abou-Elenien, G. M.;Abdel-Reheem, N. A.;Abdel-Tawab, H. R.
    • Journal of the Korean Chemical Society
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    • v.50 no.4
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    • pp.307-314
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    • 2006
  • The redox characteristics of 2-ketohydrazono-3-phenyl-5-substituted-2,3-dihydro-1,3,4-thiadiazoles and its derivatives (1a-h) has been investigated in nonaqueous solvents such as 1,2-dichloroethane (DCE), dichloromethane (DCM), acetonitrile (AN), tetrahydrofuran (THF), and dimethylsulfoxide (DMSO) containing 0.1 mol.dm-3 tetra n-butylammonium perchlorate (TBAP) as supporting electrolyte at platinum ectrode. Through controlled potential electrolysis, the oxidation and reduction products of the investigated compounds can be separated and indentified. The redox mechanism is suggested and proved. It was found that all the investigated compounds are oxidized in two irreversible one-electron processes following the well known pattern of EC-mechanism. On the other hand, these compounds are reduced in a single two electron or in a successive two one electron processes following the well known pattern of EEC-mechanism according to the nature of the substituent

Facile Separation of Zinc Oxalate to Oxalate and its Conversion to Glycolic Acid via Electrochemical Reduction (ZnC2O4의 Oxalate로의 효과적 분리 및 이의 전기화학적 환원을 통한 글리콜산으로의 전환)

  • Sunmi Im;Yiseul Park
    • Clean Technology
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    • v.29 no.1
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    • pp.46-52
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    • 2023
  • Oxalic acid has been traditionally obtained via the oxidation of carbohydrates using nitric acid and catalysts. However, this process produces a variety of nitrogen oxides during oxidation and requires a separation process due to its various intermediates. These products and additional steps increase the harmfulness and complexity of the process. Recently, the electrochemical reduction of carbon dioxide into oxalic acid has been suggested as an environmentally friendly and efficient technology for the production of oxalic acid. In this electrochemical conversion system, zinc oxalate (ZnC2O4) is obtained by the reaction of Zn2+ ions produced by Zn oxidation and oxalate ions produced by CO2 reduction. ZnC2O4 can then be converted to form oxalic acid, but this requires the use of a strong acid and heat. In this study, a system was proposed that can easily convert ZnC2O4 to oxalic acid without the use of a strong acid while also allowing for easy separation. In addition, this proposed system can also further convert the products into glycolic acid which is a high-value-added chemical. ZnC2O4 was effectively separated into Zn(OH)2 powder and oxalate solution through a chemical treatment and a vacuum filtration process. Then the Zn(OH)2 and oxalate were electrochemically converted to zinc and glycolic acid, respectively.

Short Communication of Novel Application of Food Irradiation

  • Cheorun Jo;Lee, Ju-Wosn;Byunl, Myung-Woo
    • Preventive Nutrition and Food Science
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    • v.6 no.4
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    • pp.253-256
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    • 2001
  • Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation wag effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study and the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3, and 4,37$^{\circ}C$). The possibility of residual chlorophyll b reduction by irradiation was also found, and the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine and residual chlorophyll b.

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Lycium barbarum Polysaccharide Inhibits Lipid Oxidation and Protein Degradation in Tan Sheep Meatballs during Frozen Storage

  • Yu, Jiangyong;Guo, Mei;Liu, Guishan;Zhang, Jingjing;Fan, Naiyun;Li, Xiaorui;Sun, Yourui;Yuan, Jiangtao;Huang, Rui
    • Food Science of Animal Resources
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    • v.42 no.4
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    • pp.580-592
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    • 2022
  • The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at -18±1℃ for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y1+0.29589Y2 (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.

Toxicity Reduction of Wastewater from a Rubber Products Manufacturing Factory by Gamma-ray Treatment (감마선 처리를 이용한 고무공장 폐수의 생물독성 저감)

  • Park, Eun-Joo;Jo, Hun-Je;Cho, Kijong;Kim, Jeong-Gyu;Jung, Jinho
    • Journal of Korean Society on Water Environment
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    • v.22 no.5
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    • pp.913-918
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    • 2006
  • Both raw wastewater and effluent from a rubber products manufacturing factory were found to be toxic to Daphnia magna though the effluent satisfied current water quality standards. Thus, in order to reduce toxicity, advanced oxidation processes (AOPs) such as gamma-ray (${\gamma}-ray$) treatment and ozonation ($O_3$) were applied. A combined ${\gamma}-rays/O_3$ treatment at 20 kGy after coagulation significantly reduced toxicity of raw wastewater, changing 48-h toxic unit (TU) value from 201.21 to 23.92. However, toxicity of treated water was higher than that of effluent (TU = 12.15). This shows limitation of gamma-ray treatment to remove toxicity of raw wastewater. In case of effluent, the combined ${\gamma}-rays/O_3$ treatment at 20 kGy efficiently decomposed toxic compounds down to non toxic level. This work strongly supports the necessity of toxicity reduction evaluation as well as toxicity-based effluent management.

Synthesis of Copper Nanoparticles by a Chemical Reduction Method (화학적 환원법에 의한 구리 나노분말 합성)

  • Choi, Min Woo;Bae, Min Hwan;Ahn, Jung-Ho
    • Journal of Powder Materials
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    • v.23 no.3
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    • pp.228-234
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    • 2016
  • Copper nanoparticles attract much attention as substitutes of noble metals such as silver and can help reduce the manufacturing cost of electronic products due to their lower cost and good conductivity. In the present work, the chemical reduction is examined to optimize the synthesis of nano-sized copper particles from copper sulfate. Sodium borohydride and ascorbic acid are used as reducing and antioxidant agents, respectively. Polyethylene glycol (PEG) is used as a size-control and capping agent. An appropriate dose of PEG inhibits the abnormal growth of copper nanoparticles, maintaining chemical stability. The addition of ascorbic acid prevents the oxidation of nanoparticles during synthesis and storage. Transmission electron microscopy (TEM) and Fourier transform infrared spectroscopy (FTIR) are used to investigate the size of the synthesized nanoparticles and the coordination between copper nanoparticles and PEG. For chemical reduction, copper nanoparticles less than 100 nm in size without oxidized layers are successfully obtained by the present method.

Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder

  • Yoon, Jiye;Bae, Su Min;Gwak, Seung Hwa;Jeong, Jong Youn
    • Food Science of Animal Resources
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    • v.41 no.5
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    • pp.840-854
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    • 2021
  • The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L* values, CIE a* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

The applicable evaluation of biodegradable polymer coated-mulching paper for afforestation seedlings (생분해성 고분자 코팅 조림묘목용 mulching mat 원지의 적용성 평가)

  • Lee, Geum-Ja;Yoo, Yeong-Jeong;Ko, Seung-Tae;Kim, Hyoung-Jin
    • Journal of Korea Technical Association of The Pulp and Paper Industry
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    • v.42 no.1
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    • pp.54-63
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    • 2010
  • Recently, as the function of largest supplier of biomass for "low carbon green growth", the necessity for systematic management of afforestation areas is emphasizing. The forestation of seedling, besides the afforestation cost itself, is required some additional follow-up management costs, like mowing and fertilizing of forestation area, and removal of bindweed. The mulching mat for afforestation seedlings is available for rooting of little seedlings as well as initial forestation expenses. Mulching technique is also used to control soil temperature and moisture by covering the surface of ground. In this study, the paper based-mulching film coated with biodegradable polymer and functional additive was specially produced using laboratory bar coater, and analyzed for its degradable behavior. Coating colors were prepared by dissolving PE (polyester) 80 % and PLA(polylactic acid) 20 % in chloroform and finally applied to handsheet prepared by preceding study conditions. Base paper and polymer-coated paper were artificially aged by 2 kinds of degradation methods, which are soil degradation by microorganism and light degradation by 257 nm UV wavelengths. Strength property, oxidation index and morphological property were evaluated by reduction rates of tensile strength, FTIR spectra ratio of carboxyl and carbonyl group and SEM micrograph. As these results, polymer coated-paper was superior to base paper in degradation behaviors, having results with lower reduction rate of strength properties.

Preparation of Quasi-nano-sized of Ba-Zn Ferrites Powders by Self-Propagating High Temperature Synthesis and Mechanical Milling (고온 자전 연소합성법과 기계적 미분에 의한 준나노 크기의 Ba-Zn Ferrite 분말의 제조)

  • Choi, Kyung-Suk;Lee, Jong-Jae;Kim, Hyuk-Don;Choi, Yong;Lee, Sang-Heon
    • The Transactions of The Korean Institute of Electrical Engineers
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    • v.57 no.4
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    • pp.625-628
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    • 2008
  • Ba-Zn ferrite powders for electromagnetic insulator were synthesized by self-propagating high-temperature synthesis(SHS) with a reaction of $xBaO_2+(1-x)ZnO+0.5Fe_2O_3+Fe{\rightarrow}Ba_xZn_{1-x}Fe_2O_4$. In this study, phase indentification of SHS products was carried out by using x-ray diffractometry and quasi-nano sized Ba-Zn powders were prepared by a pulverizing process. SHS mechanism was studied by thermodynamical analysis about oxidation reaction among $BaO_2,\;ZnO,\;Fe_2O_3$, and Fe. As oxygen pressure increases from 0.25 MPa to 1.0 MPa, the SHS reactions occur well and make clearly the SHS products. X-ray analysis shows that final SHS products formed with the ratio of $BaO_2/ZnO$ of 0.25, 1.0 and 4.0, are mainly $Ba_xZn_{1-x}Fe_2O_4$. Based on thermodynamical evaluation, the heat of formation increases in the order of $ZnFe_2O_4,\;BaFe_2O_4$, and $Ba_xZn_{1-x}Fe_2O_4$. This supports that $Ba_xZn_{1-x}Fe_2O_4$ phase is predominately formed during SHS reaction. The SHS reactions to form $Ba_xZn_{1-x}Fe_2O_4$ depends on oxygen partial pressure, and the heat of formation during the SHS reaction. The SHS reactions tends to occur well with increasing the oxygen partial pressure and BaO2/ZnO ratio in the reactants This means that the SHS reaction for the formation of Ba-Zn ferrite includes the reduction of BaO2/ZnO and the oxidation of Fe. $Ba_xZn_{1-x}Fe_2O_4$ powders after pulverizing is agglomeratedwith a size of about $50{\mu}m$, in which quasi-nano sized particles with about 300nm are present.