• Journal of the Korean Wood Science and Technology
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• 제34권5호
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• pp.104-110
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• 2006

We investigated why aspen extractives are more resistant in kraft pulping than pine extractives. Residual extractives content in aspen kraft pulps were 0.5~1.1% compared with 0.1~0.2% in pine pulps. This different response arises from the different composition of extractives in wood chips. Resin acids in pine were almost completely removed in kraft pulping but those are not existence in aspen. Slower saponification of aspen steryl esters resulted from different chemical structure of aspen steryl esters. Main sterols in aspen steryl esters were 24-methyl cyclolanostenol which was highly resistant to alkaline hydrolysis with its characteristic steric hindrance. Sterols in aspen were not well removed in kraft pulping. The relative composition of sterol in aspen kraft pulps was increased with increasing pulping time. The presence of fatty acids in aspen kraft pulps is considered to unusual. Fatty acids in alkaline are supposed to be well ionized and removed well in the washing stage. Nevertheless, there were significant amount of fatty acids remaining in aspen kraft pulps.

• 한국식품영양과학회지
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• 제28권1호
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• pp.145-152
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• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.

• Preventive Nutrition and Food Science
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• 제18권2호
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• pp.150-156
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• 2013

A total of 48 different volatile oils were identified form P. brevitarsis larvae by gas chromatography/mass spectrometry (GC/MS). Acids (48.67%) were detected as the major group in P. brevitarsis larvae comprising the largest proportion of the volatile compounds, followed by esters (19.84%), hydrocarbons (18.90%), alcohols (8.37%), miscellaneous (1.71%), aldehydes (1.35%) and terpenes (1.16%). The major volatile constituents were 9-hexadecenoic acid (16.75%), 6-octadecenoic acid (14.88%) and n-hexadecanoic acid (11.06%). The composition of fatty acid was also determined by GC analysis and 16 fatty acids were identified. The predominant fatty acids were oleic acid ($C_{18:1}$, 64.24%) followed by palmitic acid ($C_{16:0}$, 15.89%), palmitoleic acid ($C_{16:1}$, 10.43%) and linoleic acid ($C_{18:2}$, 4.69%) constituting more than 95% of total fatty acids. The distinguished characteristic of the fatty acid profile of P. brevitarsis larvae was the high proportion of unsaturated fatty acid (80.54% of total fatty acids) versus saturated fatty acids (19.46% of total fatty acids). Furthermore, small but significant amounts of linoleic, linolenic and ${\gamma}$-linolenic acids bestow P. brevitarsis larvae with considerable nutritional value. The novel findings of the present study provide a scientific basis for the comprehensive utilization of the insect as a nutritionally promising food source and a possibility for more effective utilization.

• 대한가정학회지
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• 제24권3호
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• pp.119-127
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• 1986

To investigate differences in fatty acid composition in green coffee beans and roasted coffee beans, the extracts of two beans were subjected to analysis of fatty acid composition by GC and HPLC. The results showed that palmitic and liolneic acid were the main fatty acids of coffee oil and their contents were about 40%. Minor components, such as capric acid, lauric acid and myristic acid were detected in both samples by GC, but nut HPLC.

• Journal of Nutrition and Health
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• 제26권6호
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• pp.758-771
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• 1993

This study was conducted longitudinally following the total lipid and cholesterol content, fatty acids composition and Vitamin E content in human milk from 2-5 days to 12 weeks postpartum of 45 lactating Korean mothers. All samples were from well-defined subjects and uniform collection procedures were used. Total lipid concentration increased from 1.98g/dl at 2-5 days to 3.09g/dl at 12 weeks postpartum. However, there was a large variation in the concentration of total lipids. Total cholesterol concentration tended to decrease from 20.68mg/dl at 2-5days to 17.19mg/dl at 12 weeks. In comparison with transitional and mature milk, human colostrum was characterized by a lower percentage of saturated fatty acids including medium chain length fatty acids and a higher percentage of monounsatureated fatty acids and polyunsaturated fatty acids. Therefore, the P/S and M/S ratios of human milk lipids decreased significanlty during lactation. P/M/S ratio of colostrum changed from 0.38 : 0.84 : 1.00 at 2-5 days to 0.29 : 0.61 : 1.00 at 12 weeks of mature milk. Total tocopherol concentration decreased significantly from 833 ug/dl at 2-5 days to 300 ug/dl at 12 weeks.

• Natural Product Sciences
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• 제5권3호
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• pp.148-150
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• 1999

Seed lipids and proteins of Crotalaria juncea L were analyzed for fatty acids and amino acids respectively. Gas chromatographic analysis of the oil gave palmitic acid (16.01%), stearic acid (7.29%), oleic acid (14.41%), linoleic acid (54.44%) and linolenic acid (7.86%). The defatted seed cake contained all the essential amino acids except methionine and six non-essential amino acids.

• Plant Resources
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• 제6권3호
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• pp.215-220
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• 2003

This study was carried out to obtain informations on the variations of oil content and fatty acid composition among 90 Korean perilla collections. Average oil content of 90 perilla collections was 44.2% with a range from 29.7% to 61.9%. Perilla collections with late-maturing, super-large seed and gray seed coat showed higher oil content than other types in general. Average saturated fatty acid content in perilla oil was 9.0% with a range from 8.2% to 10.7%, while average unsaturated fatty acid content varied from 89.3% to 91.8% with a mean of 91.0%. Contents of saturated and unsaturated fatty acids were not related to maturity. There were no differences in the contents of saturated and unsaturated fatty acids according to maturity. Linoleic acid and linolenic acid contents were the highest in the super large-sized group(15.5%) and in the large-sized seed group(61.4%), respectively, while contents of fatty acids among the perilla collections were variable with different seed coat colors. Most of the traits studied were not significantly correlated with oil content, but linoleic acid($\omega$-6) content was negatively correlated (r=-0.217＊) with linolenic acid($\omega$-3) content.

• Journal of Nutrition and Health
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• 제30권4호
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• pp.442-450
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• 1997

Conjugated dienoic derivatives of linoleic acid(CLA) are a mixture of positional and geometric isomers of linoleic acid(LA). We previously found that CLA changes the fatty acid profile in chicken eggs and serum by decreasing monounsaturated fatty acids. Studies were conducted to explore the effects of CLA on fatty acid composition. Rabbits were fed a semisynthetic diet with or without CLA(0.5g CLA/rabbit/day) for 22 weeks. Compared to the control, rabbits fed CLA had significantly lower monounsaturated fatty acid levels(palmitoleic acid Cl6 : 1 by 50% and oleic acid Cl8 : 1, by 20%) in plasma lipids. We found similar differences in fatty acid composition in the liver and the aorta. The inhibitory effect of CLA on $\Delta$9 desaturation was confirmed in a human hepatoma cell line, Hep G2. CLA significantly decreased $\Delta$9 desaturation in 4-5 hours as shown by an increase in the ratio of Cl6 : 0 to C 16 1, This is apparently due to a decrease in $\Delta$9 desaturase(stearoyl-CoA desaturase, SCD) activity ; it was decreased more than 50%. These results, along with our previous findings, indicate that CLA is an inhibitor of $\Delta$9 desaturase in the liver.

• 한국식품영양과학회지
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• 제22권4호
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• pp.465-469
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• 1993

김치의 부재료로 쓰이는 멸치젓과 새우젓의 수분함량은 각각 31.14~39.01% 및 30.33~36.59%이고 밑반찬용으로 쓰이는 꼴뚜기젓, 모치젓 및 석화젓 등은 50%정도였다. 지방함량은 멸치젓이 5.51~5.85%로 가장 높았고 모치젓, 석화젓, 꼴뚜기젓 및 새우젓의 순이었다. 젓갈의 지방산 조성비는 시료에 따라 달랐지만 주요 지방산은 $C_{l6:0}$, $C_{20:5}$, $C_{l6:1}$, $C_{22:6}$, 및 $C_{l8:1}$ 등이었고, n-3 고도불포화지방산 비율이 높은 시료로는 꼴뚜기젓이 39.11%로 가장 높았고, 새우젓, 석화젓, 멸치젓 및 모치젓의 순이었다. n-3 고도불포화지방산 중에서 EPA는 비교적 석화젓(17.71%)과 꼴뚜기젓(16.38%)이 높았으며 DHA는 꼴뚜기젓(22.22%)과 새우젓 (15.13~21.50%)이 높았으나 특히 모치젓은 가장 낮은 함량을 보였다.보였다.

• 농업과학연구
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• 제37권2호
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• pp.261-266
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• 2010

In this study, we determined lipid content, total fatty acid composition, trans fatty acid(tFA) content, and acid value of twenty black-bean-sauce noodles collected in Seoul city area. Total lipid contents of twenty samples were determined to be 3.33~9.23% on wet base. Total unsaturated fatty acids were from 47.83% to 83.18%(mainly oleic and linoleic acid). Total saturated fatty acids ranged from 16.06% to 51.48%. Besides, tFA contents in total lipid of samples were ranged from 0.38% to 1.39%, equivalent to 20 to 80mg per 100g of black-bean-sauce noodles. Acid values of lipids extracted from samples ranged from 0.56 to 2.88.