• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.150-155
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• 1999

The possibility of grape seeds as industrial resources was tested by analyzing various chemical proper-ties of their oils from seven different species. The range of crude oil content of the grape seeds was 26.0-32.0% showing the highest content in Steuden, Mean individual fatty acid contents in the grape seeds were lioleic (70.75%) oleic (18.48%) stearic (2.01%) and palmitic (8.45%) acids. Stearic acid was low in Jingyu and high oleic acid was found in Fugiminori compared with other grape strains. Total lipirds were consisted of nutral lipid (87.25%) glycolipid(4.68%) and phospholipid *8.06%) Content of crude proteins was approximatery 11.2% with some variation between strains. Total sugar content was 2.35~5.63$\mu$g/mg with reducing sugar 3.20$\mu$g/mg. Mean saponification value of crude oils was 186.3mg.KOH.oil Antioxidant activity of grape seed oils was better than that of sesame oil resulting in the hi-oils and sesame oil after heat treatment at 18$0^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.77-84
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• 1981

The effect of sesame of L-lysine HCI and sesame supplementing a wheat flour diet on growth, liver lilpid content, and on the free amino acid levels in the plasma and liver was studied in young male rats with an initial body weight of $75{\pm}3g$. The free amino acids were analyzed by amino acid auto analyzer (JLC - 6HA, NO. 310). The results were as follows. The body weitht gain on L-lysine HCI and sesame supplemented diet was more than weight in the sesame added diet or wheat flour diet groups. Also the liver lipid contents of rats on a wheat flour diet supplemented with L-lysine HCI and sesame showed greater increases than the levels in rats on the wheat flour diets. The rate of liver lipid accumulation was depressed in rats fed L-lysine HCI supplemented wheat flour containing sesame than in rats fed soybean oil or shortening oil instead of sesame. The free phe. Tyr. Leu. Ileu. Val. Lys. levels in the plasma of rats administered the wheat flour diets supplemented with 0.25% L-lysine HCI were higher than those of rats without L-lysine HCI. The free phe. Tyr. Asp. His. Lys. contained in the liver were increased, but other free amino acids were decreased according to the L-lysine HCI amount.

• Proceedings of the Korean Society of Crop Science Conference
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• 1988.02a
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• pp.102-103
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• 1988

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.45-49
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• 2013

This study aimed to determine heavy metal contents in sesame oil samples produced in Korea through microwave-assisted acid digestion without using an emulsifier. Three heavy metal, cadmium (Cd), lead (Pb) and arsenic (As) in twelve sesame oil samples were determined by ICP-MS. The validation of analysis method was checked by standard addition method (10 and $100{\mu}g/kg$). As a result, linearity ($R^2$) was above 0.999 and RSDs were lower than 4%. The recovery of Cd, Pb and As ranged between 98.5-101.6%, 100.3-101.3%, and 102.1-111.2%, respectively. The detected ranges in sesame oil samples were as follows; N.D. to $0.109{\mu}g/g$ for Cd, 0.014 to $0.200{\mu}g/g$ for Pb and 0.014 to $0.125{\mu}g/g$ for As, respectively. Therefore, sesame seeds and products grown in heavy metal-polluted regions which are used as food should be given priority attention and consideration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.785-789
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• 1995

In order to optimize the batch expression of sesame oil, recovery of expressed oil(REO) from roasted and unroasted sesame seeds were observed at different temperature, pressure, pressing duration and moisture content, and relatinship between REO and effects of expression factors were analysed. REO was high at 2.5~4.5% moisture content, 30~$50^{\circ}C$ and 30~50MPa, and decreased abruptly with increasing moisture content above 4.5%. The optimum temperature, pressure, pressing duration and moisture content were $40.1^{\circ}C$, 54.4MPa, 21.7min and 1.3% for unroasted seeds and $44.4^{\circ}C$, 37.8MPa, 14.4min and 2.52% for roasted seeds, respectively. REO in optimum condition was 84.6% in unroasted seed and 81.7% in roasted seed. From the statistic analysis between effects of expression factors and REO, importance of their effects was decreased in the order of moisture content, pressure, temperature and pressing duration. And also interaction effects were high in $pressure{\times}moisture$ content, $temperature{\times}moisture$ content and temperature pressure. The multiple regression equation between REO(Y) and temperature(T), pressure(P), moisture content(M), and pressing duration(D) were as follows ; $Y=18.20$ $35.66P$＋$24.52M-4.45P^{2}-1.20TM-4.02PM-6.62M^{2},\;r^{2}=0.89$, for unrosated sesame seed, $Y=117.93$＋$16.40P-58.61M-2.75P^{2}$＋$1.79TM-1.65PM$＋$7.16M^{2},\;r^{2}$$=0.91$ for roasted sesame seed.

• Food Science and Preservation
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• v.16 no.4
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• pp.594-598
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• 2009

Fifty-four sesame oils were assayed for authenticity by measurement of linolenic acid content (which is less than 0.5% by weight in genuine oil). Sesame oils (A-F) from major companies and oils (G-J) extracted from sesame seeds in our laboratory were used as standards for comparison. By fatty acid composition analysis, 33 of 54 samples showed levels of linolenic acid more than 0.5% by weight. In addition, the ratio of linoleic acid to oleic acid (C18:2/C18:1) in samples A-F ranged from 1.05 to 1.12, whereas the 54 collected samples showed a wide range of ratios, from 0.92 to 2.21.

• Journal of Nutrition and Health
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• v.8 no.2
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• pp.19-26
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• 1975

The role of fat is important from nutritional standpoint. The physiological functions of fat are energy yielding as well as the carrier of fat soluble vitamins, with special activities of essential fatty acids. It is fortunate that Korean families prefer to use vegetable oils rather than those from animal origin. But the problems are focused on better qaulity of food oils with attempt to exploit the available resources. This study was undertaken to inevestigate the fatty acid compositions of Korean origin both from conventional and unconventional resources of gas-liquid chromatography. The results obtained are as follows. 1. The total lipid contents of seeds of red pepper, Korean squash, sesame, perilla (var Japonica), and Korean pine nuts and walnuts were 24.3%, 56.6%, 56.4%, 46.9%, 69.8%, and 67.2%, respectively. 2. The saponification numbers of samples ranged from 190 to 200. It showed that the mean molecular weights of fatty acids composing the lipids were very much closed each other. 3. Iodine numbers of varing seed oils ranged from 96.5 of Korean squash seed oil to 124.6 of walnut oil. Oils obtained from squash seeds and sesame seeds showed significantly lower value, while others ranged from 122 to 125. 4. In the fatty acid compositions, squash seed oil was composed mainly of unsaturated fatty acids, 74.9% of which was oleic acid, whereas red pepper seed oil, pine nut oil, and sesame oil contained linoleic acid as a major component showing 64.4%, 56%, 48.8%, and 47.8%, respectively. In perilla seed oil, the amounts of linoleic and linolenic acids were 14.1% and 58%, respectively which meant nearly three-fourths of the total fatty acidsbeing the unsaturated essential fatty acids. This study will encourage the use of these conventional and unconventional vegetable oils which have highr ratios of polyunsaturated to saturated fatty acids.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.344-349
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• 2009

The principal objective of this study was to assess the effects of various ratios of sesame oil to shortening on the characteristics and stability of lipids in Yackwa. The sesame oil to shortening ratios assessed herein were 100:0, 75:25, 50:50, and 1:100. The lipid contents of Yackwa prepared with various shortening ratios ranged from 25.20 to 29.12%. The lipids in these Yackwa consisted primarily of the frying oil (soybean oil), and the oil contents were measured between 84-90%. The fatty acid compositions of the lipids in the Yackwa were unrelated to the ratio of shortening. The fatty acid compositions were as follows: linoleic acid 49.1-51.27%, oleic acid 26.05-26.77%, palmitic acid 10.07-11.71%, linolenic acid 5.51-5.72% and stearic acid 4.51-4.68%. These compositions were similar to that of soybean oil, which was the frying oil used to prepare the Yackwa. The acid value, peroxide value, and carbonyl value of the lipids in Yackwa did not differ with the various shortening ratios used during the storage time. Stability of lipids in Yackwa were mainly effected by frying oil. Our results suggest that shortening should prove useful as a substitute for sesame oil in the preparation of Yackwa.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.35-40
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• 1997

Effects of frying temperature, kneading degree and ingredients ratio of sesame oil, syrup and sozu on quality characteristics were studied. Mixture experiments were used for the variation of three components. L-value was significantly high at $120^{\circ}C$ and was increased by increasing the kneading degree. a-value was increased by increasing the frying temperature, however there were no significant differences as the kneading degree was changed. Hardness of yackwa was increased by increasing the frying temperature and the kneading degree. Fat absorption rate was decreased as the frying temperature and the kneading degree were increased. Dip syrup absorption rate was increased by decreasing the frying temperature, however there were no significant differences as the kneading degree was changed. There were no clear relationships between color value and ingredients ratio. Hardness of yackwa was increased by increasing the amount of sesame oil and sozu and decreased by increasing the amount of syrup. Fat absorption rate was increased by increasing the amount of sesame oil and syrup. Dip syrup absorption rate was increased by increasing the amount of syrup and by decreasing the amount of sesame oil and sozu.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.