• Food Science and Preservation
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• v.7 no.3
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• pp.308-312
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• 2000

The major fatty acids in the Zanthoxylum schinifolium seed oil were eicosenoic acid 30.88%, oleic acid 29.94%, linoleic acid 23.55% and palmitic acid 10.52%. Fatty acid profiles in the each lipid fractions by TLC of the Z. schinifolium seed oil showed the highest composition of eicosenoic acid in triglyceride fraction and oleic acid in other fractions. Mice (ddY male strain) being starved for 24 hr were injected into gastric directly 500 mg of the Z. schinifolium seed oil, and then blood samples were obtained 0, 3 and 6 hr after dosing. In our results, eicosenoic acid appeared to be significantly increased in the serum obtained from 3 and 6 hr after injection of the Z. schinifolium seed oil. In the control mice, however, the serum samples did not exhibited any change of the Z. schinifolium seed oil. Interestingly, eicosenoic acid was significantly increased in the liver of 6 hr mice after injection. In conclusion, eicosenoic acid was the major fatty acid in the Z. schinifolium seed oil, and this fatty acid was significantly increased in the serum obtained 3 and 6 hr after injection in mice.

• Korean Journal of Plant Resources
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• v.26 no.6
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• pp.695-700
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• 2013

Flax (Linum usitatissimum L.) has been used for the only edible oil in Korea. We carried out the field experiment in order to investigate the possibly combined effects of mepiquat chloride (MC) and trinexapac-ethyl (TE) on oil composition, lignan content, seed yield and endogenous gibberellins content of flax cultivar. Plant growth retardants mepiquat chloride (300 and 600 ppm) and trinexapac-ethyl (100, 200 and 300 ppm) were foliar-sprayed to flax plant at 50days after seeding. The plant height was decreased in the combination of mepiquat chloride 600 ppm with trinexapac-ethyl 100, 200 and 300 ppm. Mepiquat chloride treatment combined with trinexapac-ethyl observed the highest response on seed yield, followed by mepiquat chloride 300 ppm with trinexapac-ethyl 100 ppm, mepiquat chloride 300 ppm with trinexapac-ethyl 200 ppm and mepiquat chloride 300 ppm with trinexapac-ethyl 300 ppm. Lignan content was increased in all of the combination treatments. It concludes that the combination of mepiquat chloride 300 ppm with trinexapac-ethyl 300 ppm will be useful to increasing oil and lignan content in flax plants.

• The Korean Journal of Ecology
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• v.7 no.3
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• pp.170-176
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• 1983

The results obtained from the experiments conducted to investigate Cruciferae plants in rape dependent on the amount of applied fertilizer in aspects of mineral nutrient uptake and on the effects of the composition of oil quality are as follows: Absorption of mineral nutrients in the respective pars of the plant body was high in nitorgen in the order of leaf and stem

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.473-479
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• 2008

The principal objective of this study was to evaluate the sensory properties and physical characteristics of muffins produced using different fats(butter, grape seed oil) and mixing methods(Creaming method, Foam method, Single-stage method). The muffins weighed between $63.25{\sim}64.50$ g and were $5.77{\sim}6.42$ cm in height. In a texture analyzer test, muffins prepared via the single-stage method with butter evidenced the highest hardness, gumminess, and chewiness values among the five kinds of muffin prepared in these experiments. The springiness value was highest in the muffin prepared via the foam method with grape seed oil. In the sensory evaluation, we detected no significant differences among the muffins in terms of flavor($4.76{\sim}5.24$), taste($4.65{\sim}5.29$), softness ($4.65{\sim}5.41$), and overall acceptability ($4.47{\sim}5.29$). In the chemical composition analysis, moisture and crude protein contents were found to be higher in the control group(p<0.05) than in the muffin prepared via the foam method with grape seed oil(p<0.01). We noted no significant differences among the muffins in terms of crude lipids or crude ash content.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.408-413
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• 1995

Investigations of the effects of pickle product ingredients on lipoxygenase (LOX) and methemoglobin (MHG, a nonenzymatic oxidant) catalyzing oxidation of linolenic acid were conducted. In addition, activities of LOX, peroxidase (POD) and catalase (CAT) in dry spices used in pickle products were determined. Some commercial pickle brines were observed to inhibit oxidation of linolenic acid by LOX and MHG. The ingredients in pickle products, such as dill oil emulsion, onion concentrate, oil cassia, polysorbate 80 and turmeric acid, reduced LOX and MHG catalyzed oxidation. Lipoxygenase activity was present in garlic, mustard seed and red pepper. Only in mustard seed, peroxidase activity was observed. Catalase activity was observed in garlic, black pepper, allspice and red pepper.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.377-381
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• 1987

From the profiles of triglyceride composition and the fatty acid at ${\beta}-position$ of glycerol, triglyceride molecular species were found to be 26 kinds in watermelon seed oil. The major triglyceride molecular species in watermelon seed oil were $C_{18:1}{\cdot}C_{18:2}{\cdot}C_{18:1}$ OLO; 6.4%, $C_{18:0}{\cdot}C_{18:2}{\cdot}C_{18:2}$ SLL; 7.1%, $C_{18:1}{\cdot}C_{18:2}{\cdot}C_{18:2}$ OLL; 16.6%, $C_{16:0}{\cdot}C_{18:2}{\cdot}C_{18:2}$ PLL; 19.6% and $C_{18:2}{\cdot}C_{18:2}{\cdot}C_{18:2}$ LLL; 27.6%, Triglyceride molecular species of watermelon seed oil characterized that LLL species existed more than 27% of the total triglyceride molecular species.

• Journal of Forest and Environmental Science
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• v.29 no.3
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• pp.200-210
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• 2013

Biochemical characteristics of 24 Pongamia pinnata genotypes (candidate plus trees) from three agroclimatic zones were estimated and molecular characterization through RAPD markers was done. Various biochemical characters viz. seed oil, total carbohydrates, protein, acid value and Iodine number recorded significant variation among different genotypes. The highest seed oil content was 41.87% while seeds of 14 genotypes recorded above average (32.11%) for the trait. Seed oil and protein content exhibited a significant positive correlation and moderate heritability. Out of the initially selected twenty-five random primers, twenty-two RAPD primers were found to be highly reproducible and produced a total of 183 loci of which 147 (80.32%) loci were polymorphic. Percentage of polymorphism varied from 44% to 100% with an average of 80.62%. High level of genetic variation was found among different genotypes of P. pinnata. Both molecular and oil content (biochemical) markers appeared useful in analyzing the extent of genetic diversity in Pongamia and the result of these analyses will help to better understand the genetic diversity and relationship among populations. Overall, the Pongamia genotypes included in the study showed a correlation with their geographical origins such that genotypes from the same region tend to have higher genetic similarity as compared to those from different regions. However, in UPGMA based Nei's analysis, some genotypes were found not to be grouped based on geographical origins possibly due to the exchange of germplasm over time between farmers across the regions. The results from oil content analyses showed that several genotypes in 'Central and Western Plateau' agroclimatic zone of Jharkhand displayed a good potential for high oil content. The study provides insight about P. pinnata populations in Jharkhand (India) and constitutes a set of useful background information that can be used as a basis for future breeding strategy and improvement of the species.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.255-255
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• 2017

Sesame has been consumed for centuries as flavoring ingredient in eastern Asian countries, especially Korea. Sesame seeds have been used as health food for traditional medicine to prevent disease in Asian countries for several thousand years. Sesame seed has higher oil content (around 50%) than most of the known oilseeds. Sesame oil is rich in monounsaturated and polyunsaturated fatty acids. Extraction of sesame has developed significantly over the years. The mechanical method was an early means of separation which was physical pressure to squeeze the oil out. Nowadays, solvent extraction becomes the commonly used commercial technique to recover oil from oilseeds. In this study, we investigated extraction efficiency and quality of oil affected by cultivars and extraction methods of sesame seed. Different variables were investigated; roasting temperature ($170{\sim}220^{\circ}C$), extraction methods (solvent and physical pressure), forced ventilation system and cultivars. The Contents of B(a)P in sesame oil after roasting at $170{\sim}220^{\circ}C$ were 0.30~2.53 ppm. When we introduced forced ventilation system during roasting, B(a)P Contents were decreased up to 36%. The Oil extraction efficiency on sesame seed was statistically depending on the cultivars and extraction methods. The oil extraction yields of solvent and physical pressure extraction were 56.3% and 44.6%, respectively. Many of sesame cultivars and genetic resources are linolenic acid content of less than 0.5%. The results supported that we have developed a safe and high quality sesame oil processing methods for small and medium-sized companies.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Korean Journal of Pharmacognosy
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• v.47 no.1
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• pp.24-28
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• 2016

This study was to evaluate the effect of ginseng (Panax ginseng) seed oil on the ${\alpha}$-glucosidase and ${\alpha}$-amylase. Each ginseng seed oils (HE, SE, EE) exhibited a significant inhibitory effect (p<0.001) at all concentrations (10 and 20 mg/ml) on ${\alpha}$-glucosidase activity. HE is the highest inhibitory activity (86.92%) at a concentration of 20 mg/ml, SE and EE showed an inhibitory effect of 77.13% and 65.83%, respectively. And also, Each ginseng seed oils (HE, SE, EE) exhibited a significant inhibitory effect (p<0.001) at all concentrations (1 and 2 mg/ml) on ${\alpha}$-amylase activity. HE is the highest inhibitory activity (89.68%) at a concentration of 2 mg/ml, SE and EE showed an inhibitory effect of 76.99% and 65.70%, respectively.