• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.590-595
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• 1991

In order to investigate polar lipid ingredients and fat쇼 acid compositions in corn embryo, lipids were extracted with n-hexane (HX), pet. ether (PE), chloroform-methanol (2:1, v/v) (CM), dichoromethane-methanol (2:1, v/v DM) and hexane-diethyl ether (5:1, v/v HD). Of the glycolipid in polar lipids were separated by thin layer chormatogarphy (TLC), monoglycosyl diacyglycerol was most efficient with CM, HD, and monoglycosy sterol and monoglycosyl ceramide were similar to five solvents, but HX, PE and DM, HD were somewhat superior, respectively. Of the phospholipid, phosphatidyl inositol was most efficient with CM, DM, and phosphatidyl choline was similar to five solvents as well. Phosphatidyl serine was superior PE, HD, CM to HX, and phosphatidyl ethanolamine was inferior CM to HX. The major fatty acid in the glycolipid was linoleic acid, and it was most efficient with CM the same as plamitic acid, but oleic acid was superior in using HX, PE. The major fatty acids in the phospholipid were palmitic, heptadecanoic aicds, and they were superior in using HX and PE, respectively. Also oleic acid was most efficient with HX and CM, but HD was somewhat inferior.

• 대한예방의학회:학술대회논문집
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• 2001.10a
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• pp.333-334
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• 2001

• Applied Biological Chemistry
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• v.51 no.3
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• pp.207-211
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• 2008

In order to understand the difference in rice eating quality, two rice varieties having different eating qualities were examined from the correlation between palatability score (Toyo value) and components of lipid in rice endosperm. We also analyzed the relationship between lipid properties and physicochemical characteristics of milled rice. Major fatty acids of milled rice starch-lipids, known to exist as inclusion complexes with amylose in starch granules, were palmitic (38.25% in Gopum and 39.75% in Palgong) and linoleic aicds (33.13% in Gopum and 31.93% in Palgong). In addition, the unsaturated fatty acid contents of rice endosperm showed a significant relationship with palatability. Plant sterols in two rice samples were identified, Gopumbyeo of good eating quality had high contents of squlaene and cycloartenol and similar contents of campesterol, stigmasterol and sitosterol. There were significant differences in pasting properties of rice flours and starches between the two cultivars. These results suggested that rice lipids impact on pasting properties after cooking, subsequently relating to palatability.

• Journal of Naturopathy
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• v.11 no.2
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• pp.100-108
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• 2022

Background: It has been reported that various substances exist in wild Conyza canadensis, but I think that the overall compositional analysis is still insufficient. Purposes: This study was to set extraction conditions and search for various nutritional components in the wild C. canadensis. Methods: Various extracts were extracted and analyzed using different analytical instruments to suggest and study the conditions for component analysis. Results: As for the general nutritional components of C. canadensis leaf extract, carbohydrates were 46.4%, crude protein 26.5%, moisture 16.3%, raw meal 9.5%, and natural fat 1.2%. The dietary fiber content was 30.76%. Free fructose, glucose, sucrose, and maltose were separated, and the amount of fructose was as high as 4,144.2 mg/100 g. In addition, we found 64.87 mg/g of K, 4.09 mg/g of P, 1.77 mg/g of Mg, and 0.16 mg/g of disodium in the extracts. A total of 20 fatty acids have appeared. In addition, unsaturated fatty acids (octadecenoic acid, octadecadienoic acid, and linolenic acid) were detected. Linolenic acid was high at 54.1%. The saturated fatty acid content was 0.39 g/100 g, and the trans fatty acid content was 0.01 g/100 g. No cholesterol was found in the plant. Riboflavin was at 0.4 mg/100 g, with six essential amino acids and 24 amino acids. Conclusions: As a result of the primary research on the plant, various nutritional and functional ingredients exist in the extract, and natural healing uses are available.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.487-493
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• 2009

This study was conducted to investigate the effect of various combinations of sugars, amino acids, and fatty acids (oleic/linoleic aicds) on volatile compounds of low-fat sausages (LFSs) to have similar characteristics to those with regular-fat counterparts (RFC). The addition of glucose or fructose alone in LFC increased the concentrations of myristicine, pentadecanal and octadecanal, as compared to RFC. In addition, LFSs containing lysine alone had higher concentration of myristicine, as compared to those with RFC. Without the addition of both oleic and linoleic acids, LFS containing glucose in combination with various amino acids, such as alanine, aspartic acid, cysteine, and lysine, had higher concentration of myristicine, as compared to RFC. Furthermore, myristicine content (ppm) of LFSs was different from those of RFC, regardless of the concentration of lysine in combined with glucose or fructose. LFSs containing oleic and linoleic acids with the combination of glucose/glycine or glucose/alanine had the most similar volatile compounds to those of RFC. These results indicated that volatile compounds isolated from smoked LFSs containing sodium caseinate as a fat replacer and the multiple combinations of sugar, amino acids, and fatty acids had the most similar volatile compounds to those of RFC.