• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.239-252
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• 1995

The results which were examined changes In contents of constitutive lipid and fatty acid during the natural drying of Pacific Saury were as follows. During the natural drying of Pacific Saury, offal lipid and moisture contents gradually decreased. In the survey of rancidity degree extracted lipid of Pacific Saury, peroxide value was gradually Increased, TBA and acid value were radically increased thereafter 9 days of drying. Neutral lipid, phospholipid and glycolipid contents of total lipid were 95%, 4% and 2%, respectively, and in the neutral lipid, content of TG was more than 90%, and in the phospholipid, contents of PC and PE were 45∼85%, 27∼34%, respectively. Fatty acid composition of total lipid was substantially higher in C18:0 and C20:1, C22:1, C22:6 contents and fatty acid composition of neutral lipid was higher In C22:1, C22:1, contents and fatty acid composition of phospholipid was the highest in C22:6 content. In the fatty acid composition of glycolipid, monounsaturated fatty acid content has substantially higher, C16:0 content was gradually Increased In saturated fatty acid and C22:1 content was gradually decreased in monounsaturated fatty acid. It showed that fatty acid composition of triglyceride has higher in monounsaturated fatty acid content and contents of C20:1, C22:1 was gradually decreased.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.147-153
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• 1991

We have studies fatty acid composition of water extracts of parts of omija (Schizandra chinensis Baillon) and antioxidant activities of fractionated omija parts (fruits, endocarps, seeds) were determined by DPPH methods and by in vitro hepatic microsomal lipid peroxidation system. Fatty acid composition was not different by parts of omija and major fatty acids are linoleic, oleic, and palimitic acids, among fatty acids is water extracts of parts of omija, linoleic acid was highest in content. Methanol and buthanol fractions of seeds and ethyl acetate fraction of endocarps showed stronger antioxidant activities by DPPH methods. Methanol and buthanol fractions of seeds also showed on inhibitory effect on in vitro liver microsomal lipid peroxidation.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.125-125
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• 2001

Total lipid contents were 0.58∼3.00% in 9 kinds of brown algaes, 0.47∼2.16% in 5 kinds of red algaes and 0.55∼2.99% in 2 kind of green algeas, respectively. Fatty acid compositions of the algaes were determined by gas liquid chromatography. Total polyenes and n-3 polyenes of linoleic acid(18:3), stearidonic acid(18:4), eicosapentaenoic acid(20:5) and docosahexaenoic acid(22:6) were 3.88∼57.57% and 1.46∼25.67% in the brown algaes, 5.30∼39.75% and 1.17∼21.91% in the red algaes, and 7.76∼19.27% and 3.67%∼10.61% in the green algaes, respectirely. The fatty acid contents and compositions of total polyenes and n-3 polyenes were vary different in the algae groups and sepecies.

• Journal of Food Hygiene and Safety
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• v.11 no.2
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• pp.107-114
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• 1996

The distribution of Listeria spp. in various foods and its fatty acid composition were examined. A total 60 samples of dairy products(15), seafoods(20), meat products(18), factory waster(2), and salades(5) were tested. Listeria spp. was found 10 samples, showing about 16.7% detection ratio; dairy products 0(0%),,seafoods 1(5%), meat product 7(38.9%), and factory wastes 2(100%). Whereas L. welshimeri was isolated from meat products 1(5.6%) and factory wastes 1(50%). The cellular fatty acid composition determined by gas chromatography was found not to differ among L. innocua isolated from food has similar fatty acid profiles when grown at 3$0^{\circ}C$,24 hrs on the tryptic soy plate with C15 and C17 anteiso branched acids accounting for about 80% of total.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.35-37
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• 1998

This study was performed to investigate lipid content, melting point, refractive index, fatty acid composition and energy intake from lipid of commercial fried instant noodles. Sixty five samples were collected in Seoul area, and analyzed. The average of lipid content was 16.7%, melting point and refractive index were 29$^{\circ}C$ and 1.46, respectively. The fatty acid composition mainly consisted of C16:0, C18:1 and C18:2. The ratio of P/M/S in fried instant noodles was 0.19 : 0.77 : 1.00. The average energy intake from lipid of 100g fried instant noodles was 150.3kcal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.303-307
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• 1994

This study was carried out to investigate lipid content, melting point, refractive index and fatty acid composition of commercial chocolate and imitation chocolate. Fifty-eight samples for test were 45 of domestics and 13 of foreign in Seoul. The results were as follows ; Mean value of lipid content was 35.1% in chocolate and 31.9% in imitation chocolate, and foreigns were lower than domestics. In melting point of lipid, chocolates and imitation chocolate were 26.4$^{\circ}C$ and 27.4$^{\circ}C$ as mean value, respectively. Mean value of refractive index of lipid was 1.4560, imitation chocolate of domestic were lower than another. The fatty acid compositions were chiefly consisted of {{{{C_18:1 , C_18 , C_16, C_16:1 and C_18:2. }} The ratio of SFA : MUFA : PUFA in chocolate and limitation chocolate were 8.2 :6.9 :1.0 and 3.1 : 4.3: 1.0 , respectively.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.124-127
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• 1994

This study was carried out to investigate the chemical change of rutin and fatty acids of buckwheat during germination. The content of rutin in buckwheat before germination was 31.5mg% and that after 7 days was increased to 1, 660.3mg%. The content of stearic acid was increased slightly after 3 day during germination but those of other fatty acids were decreased gradually.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1257-1263
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• 2014

Different fat extraction methods such as the Rose-Gottlieb, Folch, and hydrolytic methods were compared in terms of their fatty acid contents of milk powder. Contents of total saturated fatty acids by the Rose-Gottlieb, Folch, and hydrolytic methods were 8.578, 8.302, and 8.711 g/100 g milk powder while contents of total unsaturated fatty acids by the Rose-Gottlieb, Folch, and hydrolytic methods were 11.513, 11.143, and 11.669 g/100 g milk powder, respectively. These results suggest that the hydrolytic method has a similar fatty acid composition as the well-known Rose-Gottlieb method. In uncooked chicken, total fatty acid contents of breast, gamb, and wing were 6.302, 8.313, and 11.346 g/100 g, respectively. Among different cooking methods, frying increased content of total trans fatty acids up to 0.034 (breast), 0.112 (gamb), and 0.123 g/100 g (wing).

• Food Science of Animal Resources
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• v.23 no.2
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• pp.145-149
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• 2003

This study was to compare the fatty acid composition of mare milk with cow milk in liquid, powder, cream and oil by gas-liquid chromatography. This study was to compare the fatty acid composition of mare milk with cow milk in liquid, powder, cream and oil by gas-liquid chromatography. These results showed that overall fatty acid concentration of mare milk was much higher than that of cow milk especially linoleic acid(C18:2) and linolenic acid(C18:3). The concentrations of oleic acid, linoleic acid and linolenic acid of mare milk were higher than those of cow milk in liquid, powder, cream and oil.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.143-150
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• 1996

The membrane fatty acid composition of tumor cell can be modified either in cell by altering the lipid composition of the medium of during growth in animals by changing the dietaty fat composition. These modifications are associated with changes in membrane physical properties and certain cellular functions, including carrier-mediated transport and enzyme contained within the membrane. Such effects influence the transport of nutrients and chemotherapeutic agents in cancer cells .Fatty acid modification also can enhance the sensitivity of the neoplastic cell to chemotherapy. The alteration in plasma membrane composition will be affected through dietary supplementations and the potential value to cancer patients could be a better understanding of the effects of diet on responsiveness of neoplasms to chemotherapy, i.e. cancer patients' chances for a "cure" can be improved by diet changes prior to treatment.