• Food Science and Biotechnology
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• v.17 no.3
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• pp.470-474
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• 2008

The whole berry, pulp, and seed of sea buckthorn fruit were extracted with supercritical $CO_2$ to produce edible oils. The effects of extraction pressure, temperature, and $CO_2$ flow rate on the oil yield and extraction rate were investigated, and the fatty acid composition, tocopherol, and carotenoid contents of the oils were compared. The results showed that the extraction rate was affected by pressure, temperature, and $CO_2$ flow rate and, in general, the yield increased with a rise in any of the 3 variables. Fatty acids in the whole berry and pulp oil were dominated by monounsaturated fatty acids (>64%), followed by saturated fatty acids (about 30%). In contrast, fatty acids in the seed oil consisted mainly of polyunsaturated (>60%) and monounsaturated fatty acids (>24%). The seed oil had a slightly higher content of tocopherols, but a much lower content of carotenoids, compared with the whole berry or pulp oil.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.6
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• pp.511-518
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• 1985

As one of the sensory factors for characterizing food quality, volatile compounds have been particularly contributed to sensory evaluation of fermented sea foods in Korea. But no chemical investigation of the volatile compounds of fermented anchovy as one of the most favored fermented sea food products has been reported. Accordinglry, for a series study of processing of low salt fermented sea foods, changes in volatile compounds and fatty acid composition of fermented anchovy with low salt contents ($4\%$ of salt contents) were experimented fermentation comparing with conventional fermented anchovy ($20\%$ of salt contents). Total lipid of raw anchovy was composed of $77.6\%$ of neutral lipid, $22.1\%$ of phospholipid and $0.3\%$ of glycolipid. And polyenoic acid was held $39.8\%$ of fatty acid composition of total lipid and the major fatty acids in those were $C_{22:6},\;C_{20:5}$. During the fermentation of anchovy saturated fatty acid ($C_{16:0},\;C_{18:0},\;C_{l4:0}$) and monoenoic acid ($C_{16:1},\;C_{18:1}$) increased while polyenoic acid ($C_{22:6},\;C_{20:5}$) decreased greatly. Thirty-eight kinds of volatile component from the whole volatile compounds obtained from fermented anchovy after 90 days fermentation were identified, and composed of some alcohols (8 kinds), carbonyl compounds (9 kinds), hydrocarbons (8 kinds) and fatty acids (8 kinds). During fermentation 8 kinds of volatile acids, 5 kinds of amines, 9 kinds of carbonyl compounds were also detected. Those volatile acids such as acetic acid, isovaleric acid, propionic acid, n-butyric acid were the major portion of total volatile fatty acids of 60 days fermented anchovy prepared with low salt contents. On the other hand, carbonyl compounds such as ethanal, 3-methyl butanal, hexanal, 2-methyl propanal were the major ones, while TMA held the most part of volatile amines in fermented anchovy with low salt contents after 60 days. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between low salt fermented anchovy and conventional fermented ones.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.819-825
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• 1995

Two sweet potato CV.(Ipomoea batatas) were examined, i.e. purple flesh sweet potato(PSP) and light yellow flesh sweet potato(LYSP) which varied in degree of sweetness. On a fresh weight basis, nitrogen free extract in cultivars ranged from $25.73{\sim}26.24%$ and PSP contained more crude fat than LYSP. Total amino acids of PSP and LYSP were 5676.57mg% and 4550.86mg%, respectively. Aspartic acid, serine, alanine and valine were the major components in sweet potatoes. Sulfur-containing amino acids are the first limiting amino acid in PSP. The major fatty acids in PSP and LYSP analyzed by GC were palmitic acid, linoleic acid. The content of the saturated fatty acid was less than that of the unsaturated fatty acid. Carbohydrate contents were $75.43{\sim}79.10%$ and neutral sugars contents were $67.22{\sim}64.85%$(dry wt). Two sweet potato CV. contained the most glucose of all neutral sugars. PSP contained 11.88% for uronic acid, 59.42% for starch. Free sugars of PSP(0.82%) was much less than that of LYSP(2.53%). The contents of thiamin, riboflavin and niacin were similar, and the ascorbic acid contents in PSP and LYSP were 63.4mg% and 48.7mg%(dry wt), respectively. Comparing the mineral content in PSP, K was the greatest element in concentration followed by mg, Ca, Na. The total dietary fiber(TDF) value was 13.43% in PSP, 9.79% in LYSP respectively. The ratio of soluble dietary fiber(SDF) content and insoluble dietary fiber(IDF) content to TDF content for PSP were 57.6%, 42.4%, respectively.

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.142-146
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• 2001

This study was performed to investigate chemical and functional properties of Glechoma hederacea leaves in respect to its potential use as food material or as a medicinal herb. The chemical compositions on a dry harris were 20.38% in protein, 3.96% in fat, 59.58% in carbohydrate, 15.78% in ash, 5.36% in reducing sugar, 14.11% in total sugar and 0.26% in polyphenol, respectively. The free sugars were mainly comprised of glucose, fructose and sucrose. In fatty acids compositiosn, linolenic acid showed the highest concentration at 45%, while the ratios of saturated to unsaturated fatty acids were 1 : 1.91. Seventeen kinds of total amino acids were determined, with the highest concentration (2,465.71 mg%) of glutamic acid. Among the free amino acids, praline showed the highest concentration (260.09 mg%), followed by glutamine, $\alpha$ -amino adipic acid, glutamic acid and valine. The contents of major minerals were 647.32 mg% in Na, 597.53 mg% in K and 239.75 mg% in Ca. The antioxidative activity of 10% water extract was similar to that of 50 ppm tocopherol. The nitrite scavenging ability reached the highest bevel at pH 1.2 and the lowest at pH 6.0.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.522-526
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• 2006

To investigate the effects of UV-B on fatty acid composition, lipid peroxidation and biochemical defense responses of plant, kidney bean (Phaseolus vulgaris L.) was subjected to enhanced UV-B irradiation [daily dose : 0.02.(No UV-B) and 11.36 (enhanced UV-B) $kJ\;m^{-2};UV-B_{BE}$] for 3 weeks. UV-B drastically inhibited both height and dry weight of kidney bean. The content of malondialdehyde significantly increased by about 50% after 3 weeks of UV-B irradiation. The ratio of unsaturated to saturated fatty acids of kidney bean was increased by UV-B irradiation. Three major polyamines of kidney bean leaves : putrescine, spermidine and spermine, were observed. All of the polyamine contents were increased with UV-B irradiation. These results suggested that enhanced UV-B radiation caused oxidative stress on lipids and biochemical protection responses might be activated to prevent from damaging effects of oxidative stress generated by UV-B irradiation.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.375-382
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• 1984

The fatty acid compositions of lipids from five local varieties and three imported varieties of soybean were determined. Total and free lipids of the samples were extracted with chloroform-methanol mixture (2:1, v/v) and ethyl ether, respectively. The ether-extracted samples were extracted again with water saturated n-butanol to obtain bound lipids. The average percent contents of the lipid fractions were 21% (total), 18% (free), and 3.3% (bound). The results indicated that seven fatty acids (10:0, 12:0, 14:0, 16:0, 17:0, 20:0 and 22:0) were identified as minor fatty acids for all the varieties examined in this study. The relative contents of 18:2 were the highest (50.1-59.7%) in all the lipid fractions, and the contents in total and free lipids were in-fluenced by the local varieties. Little difference in fatty acid composition was noted between the total and free lipids of the samples. Total and free lipids contained more 18:1 (about 10%) and less 16:0 (about 40%) and 14:0 (about 34%) than did the bound lipids. The relative percent contents of 18:3 in the total, free and bound lipids were on average 8.9, 9.0, and 7.3 percents. The content in the total lipids of Gwanggyo varieties showed the highest level (11.1%), and in the bound lipids of Eundaedoo varieties the lowest (6.0%). In case of the total and free lipids, those varieties which showed higher relative contents of 18:1 generally had lower relative contents of 18:2 and 18:3.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.628-634
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• 2016

The aim of this study was to determine the changes in fatty acid composition and sensory characteristics of cheonggukjang containing walnuts at 0, 10, 20, or 30%. Amino nitrogen content was decreased with increasing content of walnuts. However, cheonggukjang containing 30% of walnuts met the standard of food sanitation act. Volatile basic nitrogen contents of cheonggukjang containing walnuts was lower than that of cheonggukjang containing no walnut. There was no significant difference in total amino acid content for cheonggukjang containing 0%, 10%, or 20% of walnuts. However, total amino acid content in cheonggukjang containing 30% of walnuts was significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. The content of essential amino acid in cheonggukjang containing 30% of walnuts was also significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. Saturated fatty acid content was decreased significantly from 16.7% to 3.6% when the content of was increased from 0% to 30%. Total unsaturated fatty acid contents was increased with increasing amounts of walnut added to cheonggukjang. Result of sensory evaluation revealed that the taste and overall quality of cheonggukjang made with 10~20% walnuts were significantly higher compared to those of ordinary cheonggukjang. These results suggest that cheonggukjang made with 10~20% walnuts could be developed as a novel fermented food.

• Korean Journal of Poultry Science
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• v.47 no.2
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• pp.61-68
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• 2020

This study was conducted to compare and analyze meat quality of Korean native duck (KND) meat relative to stocking density. The stocking densities under investigation were 4, 5, 6, 7, 8 and 9 birds/㎡. The experiment comprised six treatments and four replications, wherein the breast meat (pH, meat color, and physicochemical properties) and leg meat (fatty acid contents) of 8-week-old KNDs (2.8±0.2 kg) were used. pH of breast meat decreased linearly and quadratically (P<0.05) as stocking density increased. Ash content also decreased linearly (P<0.05) as stocking density increased; however, moisture, fat, and protein contents did not differ significantly among treatments. Furthermore, meat color and cooking loss (CL) increased linearly (P<0.05) as stocking density increased whereas neither shear force (SF) nor water holding capacity (WHC) displayed a significant difference among treatments. Palmitic acid (C16:0) and stearic acid (C18:0) contents decreased quadratically (P<0.05) as stocking density increased whereas, conversely, linoleic acid (C18:1n9) and eicosenoic acid (C20:1n9) contents increased linearly (P<0.05) as stocking density increased. Additionally, γ-linoleic acid (C18:3n6) content increased linearly and quadratically (P<0.05) as stocking density increased, but a decrease (P<0.05) was observed in arachidonic acid (C20:4n6) content. Saturated fatty acid (SFA) and total unsaturated fatty acid (TUFA) contents did not show significant differences among treatments relative to stocking density. However, monounsaturated fatty acid (MUFA) content increased linearly (P<0.05) and polyunsaturated fatty acid (PUFA) content decreased linearly (P<0.05) as stocking density increased. These results can be utilized as basic data for research on the effect of stocking density on KNDs.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.1
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• pp.29-33
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• 2016

In order to provide basic data to predict changes of milk components in milk yield, this study was conducted to compare nutritive values of diets collected from organic dairy farms (ODF) and conventional dairy farms (CDF) of Chungnam and Jeonbuk in Korea. The contents of crude fat, crude fiver, neutral detergent fiber, and acid detergent fiber in diets of ODF were significantly (p<0.05) higher compared to those of CDF. The contents of crude protein and crude ash in ODF were also higher (p<0.05) than those of CDF. The contents of calcium, ferrum, and phosphorus in diets of ODF were similar to those of CDF. The contents of potassium, magnesium, and iodine in diets of ODF were higher (p<0.05) than those of CDF. The contents of total saturated and unsaturated fatty acids in diets of ODF were higher (p<0.05) compared to those of CDF. The contents of oleic acid, linoleic acid, and linolenic acid in diets of ODF were higher (p<0.05) compared to those of CDF. However, the contents of myristic acid, palmitic acid, and stearic acid in diets of ODF were lower (p<0.05) compared to those of CDF.

• Journal of Ginseng Research
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• v.12 no.2
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• pp.93-103
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• 1988

Diversities of lipid compositions according to the morphological differences of the Panax ginseng root were studied by means of column, thin layer, gas-liquid chromate-graphies and histochemical stainings. Purified lipids from various parts were 1.08-2.23% of dry weight, of which 64.2-73.5% were neutral lipids, 15.4-17.4% were glycolipids and 10.4-19.2% were phospholipids. Especially the contents of neutral lipids were highest in cortex, suggesting to be the presence of lipid ducts only in cortex. Triglycerides, sterol esters and hydrocarbons were abundant in the neutral lipid fractions. Twelve components were identified in the periderm and cortex, but unidentified II, IV and V components were not present in the medulla. The major components of glycolipid freactions were sterol glycoside, digalactosyl diglyceride and esterified sterol glucoside. Phosphatidyl glycerol, phosphatidyl choline and phosphatidyl ethanolamine were major components of phospholipid fractions, And phosphatidyl choline was extreamly much in the periderm and medulla, but phosphatidyl glycerol was largest in quantity in the cortex. Eighteen kinds of fatty acids were identified in the neutral lipid, glycolipid and phospholipid fractions. Linoleic, palmitic, oleic and linolnic acids were the main components of fatty acids. The contents of saturated fatty acids, unsaturated fatty acids and essential fatty acids of each three fractions were different one another regardless of the Periderm, cortex and medulla.