• Journal of the Korean Applied Science and Technology
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• v.11 no.1
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• pp.17-26
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• 1994

The present study was carried out in atheroscleorotic New Zealend white(NZW) rabbits. to evaluate the effect of dietary supplementation with Korean pinenut oil, on plasma total fatty acid composition. In study I, NZW rabbits were fed 10 weeks on a commercial chow diet supplemented with 5% of energy as fats(soybean oil or pinenut oil) or 10% of energy as fats(soybean oil or pinenut oil) with the addition of 1% cholesterol to the diet. Nineteen fatty acids ranged from myristic acid (14:0) to cervonic acid (22:6 ${\omega}3$) were identified in all the samples. The c5, c9, $c12{\sim}18$ : 3 acid was not reported in the fatty acid methyl ester profiles of each group because it was included in the linoleic acid peak. The major constitutent fatty acids in the chow diet group were linoleic acid, oleic acid, palmitic acid and ${\alpha}$-linolenic acid. In the cholesterol group, oleic acid, linoleic acid and palmitic acid were the major fatty acids. In plasma of cholesterol-fed animals, the levels of 16:1 ${\omega}$ 7 and 18:1 1 ${\omega}$ 9 were increased. Linoleic acid was the major fatty acid in soybean oil/cholesterol and pinenut oil/cholesterol groups. Plasma linoleic acid levels were significantly incresed from 4 to 6% by the supplementation of 5% soybean or 5% pinenut oil in the cholesterol diet for 5 weeks, compared to cholesterol group. Plasma 16 : 1 ${\omega}$ 7 levels in animals fed with 5 or 10% pinenut oils were significantly lower than in those fed cholesterol for 5 weeks. After 10 weeks on the soybean oil and pinenut oil diet there were no significant differences in the fatty acid composition. In study II, the fatty acid composition was not affected by the types or levels of oils supplemented for 5 weeks. After 10 weeks on the oil diets 16:1 ${\omega}$ 7 and 18:1 ${\omega}$ 9 were decreased in 10% soybean in oil/cholesterol and 10% pinenut oil/cholesterol groups, compared to cholesterol group.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.443-450
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• 2012

This study was investigated the effect of an oil-water fryer on quality properties of deep frying oil used for chicken. The acid and conjugated dienoic acid values of frying oil using an oil-water fryer were lower than those using a deep fat fryer, whereas the iodine value of frying oil using an oil-water fryer was higher than that using a deep fat fryer. The peroxide values of frying oil did not increase with frying number. Frying oil with an oil-water fryer had lower palmitic acid, stearic acid and oleic acid, and higher linoleic and linolenic acid contents than those with a deep fat fryer. The contents of trans-fatty acids in frying oil using a deep fat fryer and oil-water fryer after frying 110 chickens were 0.75% and 0.47%, respectively. The benzopyrene contents of frying oil using a deep fat fryer and an oil-water fryer after frying 110 chickens were 2.20 and $1.61{\mu}g/kg$, respectively.

• Journal of Nutrition and Health
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• v.26 no.5
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• pp.513-523
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• 1993

In this experiment, we investigated the hypolipidemic and antithrombotic effects of rats fed diets with different common oils in Korea for different feeding periods(4 weeks or 12 weeks), using Korean sesame oil, perilla oil, rice bran oil and mixed oil. W-3/w-6 ratio of each group was 0.001, 1.44, 0.03 and 0.112, respectively. P/S ratio of each group was 9.64, 10.49, 5.58 and 1.68, respectively. The result were as follows: 1) According to the age, body fat accumulation was increased. 2) Perilla oil(w-3 rich) decreased total lipid, triglyceride and total cholesterol, and increased HDL/total cholesterol ratio. 3) With regard to the compositono of platelet fatty acids, Perilla oil increased w-3/w-6 ratio of the platelet. Perilla oil lengthened bleeding time and decreased MDA(MalonDAdehyde) formation which determined in place of Thromboxane A2(TXA2) in platelet. This result can suggest that linoleic acid of perrilla oil seem to supress the conversion of linoleic acid to arachidonic acid(AA 20:4, w-6) and eicosapentaenoic acid(EPA, 20:5, w-3) trannnsformed from linolenic acid to suppress the conversion of arachidonic acid to TXA2. Since TXA2 is platelet-aggregating and vasoconstricting agent, the reduction of TXA2 tgeneration by platelet with increased linolenic acid intakes shows prologed bleeding time. In conclusion, w-3 rich perilla oil has strong hypolipidemic and antithrombotic effects by changing fatty acid profiles of the platelet.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.51-58
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• 2007

Twenty Hanwoo steers (average body weight=440.8±32.4kg) were used to investigate the effects of fish oil supplementation on growth performance, fatty acid composition of longissimus muscle and carcass characteristics. The experiment was done with two treatment groups; FO-0, without fish oil and FO-3, supplemented with 3% fish oil. Total gain and average daily gain (ADG) of steers were similar between two groups. Fish oil supplementation had no effects on contents of protein, ether extract and ash in longissimus muscle. Contents of isoleucine and glycine in longissimus muscle were decreased by fish oil supplementation (p<0.05), but content of cystein was increased by fish oil supplementation (p<0.05). Fish oil supplementation decreased contents of myristic acid and eicosenoic acid in longissimus muscle (p<0.05), but increased contents of oleic acid and arachidonic acid in longissimus muscle (p<0.05). Contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in longissimus muscle were increased by fish oil supplementation p<0.05). Carcass weight, back fat thickness, rib-eye area, yield index and yield grade were similar between two groups. Meat color was improved by fish oil supplementation (p<0.05), Ratio of quality grade ‘1 or over’ increased by fish oil supplementation. Therefore, the present study indicating that fish oil supplementation had positive effects on content of oleic acids in relation to flavor of beef, contents of EPA and DHA in relation to human health and ratio of quality grade ‘1 or over’.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.259-262
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• 1984

In order to examine the effect of oil extraction methods on the charateristics of sesame oil, the fractionation pattern and fatty acid compositions of the each fraction of the oil were compared in the oil extracted by the three different extraction methods, that is, pressure extraction of roasted seed (RTP), acetone extraction of roasted seed (RTE) and acetone extraction of raw seed (RWE). The amount of triglyceride in RWE oil was slightly higher as 77.2% of the total lipid than that in RTP and RTE oil of 73.4%. The content of oleic and linoleic acid in glycolipld and fatty acid fractions, linoleic acid in triglyceride, and palmitic and stearic acid in phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the oleic acid in triglyceride. Palmitic and stearic acid in free fatty acid, and oleic and linoleic acid in phospholipid from RTP and RTE oil were lower than those from RWE oil. The ratio of $C_{18}$ to $C_{16}$ fatty acids and unsaturated to saturated fatty acids in glycolipid and phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the ratios in triglyceride and free fatty acid fractions from RTP and RTE oil were lower than those from RWE oil.

• The Korean Journal of Food And Nutrition
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• v.6 no.1
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• pp.47-52
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• 1993

In the present study, an attempt was made to investigate the effect of oleic acid on the autoxidation of the commercial rice bran oil. Rice bran oil samples with oleic acid at 0.1, 0.3 and 0.5% level were kept at 45 $\pm$ 0.3$^{\circ}C$ for 40 days. The rate of autoxidation of each samples was estimated regularly on the basis of the changes of peroxide value, acid value, anisidine value and the fatty acid composition. The per oxide, acid and anisidine values of the rice bran oil with the oleic acid increased as compared with that of the rice bran oil without the oleic acid during the autoxidation. The induction period of the rice bran oil without the oleic acid, control was 19.8 days, while those of the rice bran oil with oleic acid at 0.1, 0.3 and 0.5% levels were 18.3 days, 16.8 days, and 15.5 days, respectively. In conclusion, it seemed that oleic acid acted as weak prooxidant when added at 0.1, 0.3 and 0.5% levels to the commercial rice bran oil.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.339-347
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• 2014

This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$), and minority of linoleic acid ($C_{18:2}$) and stearic acid ($C_{18:0}$) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the ${\Delta}K$, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had ${\Delta}K$ of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil ${\Delta}K$ had a confirmed distinct difference. The color degrees of chlorophyll with a low $L^*$ value and $(-)a^*$ (green) and carotenoid with $(+)b^*$ (yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest ${\beta}$-sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.555-560
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• 1994

In order to observe the effects of the fees mixed with the lard and two vegetable seed oils on the fatty acid compositions of liver and brain tissue, the oils mixed with 2.5% lard and various levels of perilla oil and evening primrose oil were administered to the male rats of the Sprague-Dawley for 4 weeks . In the fatty acid composition of liver lipid, saturated fatty acid (SFA) contents were rich in the phopholiipide and cholesteryl ester fraction. Monounsaturated fatty acid (MUFA) contents were rich in the triglyceride fraction and polyunsaturated fatty acid (PUFA) contents were rich in the phospholipid fraction. In the fatty acid composition of liver lipid fractions, according as the contents of mixed perilla oil decreased and the contents of mixed evening primrose oil increased , n -3 PUFA contents tended to decrease and n-6 PUFA contents tended to increase. Fatty acid composition of liver lipid fractions were influenced from the fatty acid composition of the test lipids. In the fatty acid composition of brain phospholipd, PUFA contents (40%) were rich and according as the contents of mixed evening primrose oil increased, the ratio on n-3/n-6 PUFA and eicosapentaenoid acid (EPA) /arachidonic acid (AA) tended to slightly decrease.

• Journal of Nutrition and Health
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• v.25 no.5
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• pp.339-350
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• 1992

This study was performed to investigate the effect on polyunsaturate fatty acid diets and feeding periods on the antithrombosis. the hematological changes in the blood and fatty acid compositions of platelets in rats. Each group of rats was fed a diet containing 20%(W/W) corn oil beef tallow sardine oil and the general stock diet for 10, 20. 40 and 80 days. Rats fed sardine oil diet showed significantly longer bleeding time than any other diet groups after 20 days feeding The whole blood clotting time of sardine oil group fed for 80 days was increased significantly. The number of platelet and the concentration of hemoglobin showed no significant difference among all groups. The number of white blood cell was decreased continously in sardine oil group after 10 days feeding. The level of malondialdehyde generation during thrombin-induced aggregation of platelets was decreased continously in sardine oil grou after 20 days feeding. With regard to the composition of platelet fatty acid the ratio of eicosapentaenoic acid(EPA 20: 5 $\omega$-3) to arachidonic acid(AA 20:4 $\omega$-6) was increased in sardine oil group but decreased in corn oil groups and beef tallow groups with days. In conclusion the rats fed sardine oil diet for more than 20 days showed the fact that EPA induced the antithrombosis. the changes in number of white blood cell and the fatty acid composition of platelets.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.77-81
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• 1998

Rice germ oils were extracted from common and dried rice germ $(80^{\circ}C,\;6\;hr)$, and their oxidative stabilities were evaluated by measuring acid value, peroxide value and fatty acid composition during storage at $40^{\circ}C\;and\;60^{\circ}C$. The acid values of all lipids were slightly changed during storage, but peroxide values (POV) were greatly dependent on storage temperature. The POVs of the dried germ oil and the refined rice bran oil were 146.2 meq/kg and 15.1 meq/kg, respectively after 31 days storage at $40^{\circ}C$. However after 24 days of storage at $60^{\circ}C$, the POVs of the dried germ oil and the refined rice bran oil were 151.7 meq/kg oil and 219.6 meq/kg oil, respectively. Major fatty acids were linoleic (39.8%) and oleic acid (34.7%) in rice germ oil, and oleic (40.1%) and linoleic acid (38.1%) in rice bran oil. The major fatty acid compositions were not greatly influenced by drying and storage temperature but linoleic acid decreased about half during storage.