• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.345-350
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• 1993

Fatty acid composition of sesame oil could be distinguished from that of rapeseed oil and soybean oil by the content of linolenic acid. The relative composition of each fatty acid revealed the clear difference between sesame oil and other vegetable oils except corn oil. Ricebran oil was different from sesame oil in the relative composition of palmitic acid with respect to stearic acid and cottonseed oil in oleic acid to linoleic acid. ${\delta}^{13}C$ of corn oil was $19.40%_{\circ}$, in oleic acid and $-17.11%_{\circ}$, in linoleic acid, while that of sesame oil was $-27.60%_{\circ}$ in oleic acid and $-27.70%_{\circ}$ in linoleic acid. Therefore, most adulterant could be detected by comparing the ratio of fatty acids in vegetable oils except corn oil. It could, however, be detected by comparing carbon isotope ratio in the case of corn oil.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.129-138
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• 2001

In this study, development of the pine needle flavor oils and their application to foods, especially to traditional Korean foods, were investigated. The pine needle flavor oils were prepared by the autoclaving method, and their volatile flavor components(VFCs) were determined by capillary gas chromatographic method The major flavor components of the pine noddle flavor oil were a -pinene 31.1%, pentane 9.8%, tricyclene 7.5%, camphene 6.8%, hexanal 6.2%, propane 6.0%, ${\beta}$-pinene 5.6%, limonene 3.9%. The acceptability of the pine needle flavor oils, sensory evaluation including a preference test and quantitative descriptive analysis(QDA), of the pine needle flavor oil, a sesame oil, and a blended oil (pine needle flavor oil : sesame oil 50 : 50 v/v) was carried out. The blended oil and sesame oil showed much higher preference scores than the pine needle flavor oil, and blended oil was almost as acceptable as sesame oil(P ＜ 0.05). The results seem to indicate that blended oil can be used as a unique substitution for sesame oil in some foods, especially in some traditional Koran food.

• Journal of Nutrition and Health
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• v.15 no.1
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• pp.15-21
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• 1982

In this work, the quantitative estimation of fatty acids in sesame and perilla oil by high performance liquid chromatography (HPLC) was investigated. The analysis of fatty acids were separated by HPLC using a differential refractometer as a detector. With micro Bondapak $C_{18}FFAA$ column and acetonitril, chloroform and tetrahydrofuran mixture as a solvent. In the fatty acid compositions, sesame oil was composed mainly of linoleic and oleic acids 49.6 % and 34.7%. In perilla oil, the amounts of oleic, linoleic and linolenic acids were 13.6%, 14.5% and 63.8%, respectively.

• Korean Journal of Food Science and Technology
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• v.5 no.3
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• pp.153-156
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• 1973

Five samples of triglyceride compositions of sesame oil and decuticled sesame oil have been determined by a gas chromatographic analysis. A similar distribution pattern of triglycerides was found in these five sesame oils. It was noted that $C_{50},\;C_{52}\;and\;C_{54}$ were the major components in these samples. The results showed that contents of $C_{50},\;C_{52}\;and\;C_{54}$ triglyceride types in five sesame oils were within $3.0{\sim}4.5%,\;23{\sim}28%\;and\;68{\sim}74%,$ respectively.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.43-49
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• 1979

Triglyceride compositions of cottonseed, soybean, sesame, perilla corn and rapeseed oils have been determined by a high performance liquid chromatographic analysis. An optimum condition was obtained by using a ALC/GPC 244 type, from Waters Association, Japan with $\mu$ Bondapak $C_{18}(1/4^{'}\times1^{'})$ column. A similar distribution pattern of triglycerides was found in cottonseed, soybean, sesame, rapeseed and corn oils. It was noted that $C_{40}$, $C_{42}$ and $C_{44}$ were the major components in these seed oils, except perilla oil. The results showed that contents $O_{40}-C_{48}$ triglyceride types in cottonseed, sesame and corn oil were within $2.23{\sim}41.24%$ and $C_{38}-C_{48}$ triglyceride types in soybean oil were within $3.01{\sim}10.02%$ and $C_{34}-C_{46}$ triglyceride types in rapeseed oil were within $2.38{\sim}28.68%$.

• Journal of Microbiology and Biotechnology
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• v.23 no.6
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• pp.856-863
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• 2013

Application of rhizospheric fungi is an effective and environmentally friendly method of improving plant growth and controlling many plant diseases. The current study was aimed to identify phytohormone-producing fungi from soil, to understand their roles in sesame plant growth, and to control Fusarium disease. Three predominant fungi (PNF1, PNF2, and PNF3) isolated from the rhizospheric soil of peanut plants were screened for their growth-promoting efficiency on sesame seedlings. Among these isolates, PNF2 significantly increased the shoot length and fresh weight of seedlings compared with controls. Analysis of the fungal culture filtrate showed a higher concentration of indole acetic acid in PNF2 than in the other isolates. PNF2 was identified as Penicillium sp. on the basis of phylogenetic analysis of ITS sequence similarity. The in vitro biocontrol activity of Penicillium sp. against Fusarium sp. was exhibited by a 49% inhibition of mycelial growth in a dual culture bioassay and by hyphal injuries as observed by scanning electron microscopy. In addition, greenhouse experiments revealed that Fusarium inhibited growth in sesame plants by damaging lipid membranes and reducing protein content. Co-cultivation with Penicillium sp. mitigated Fusarium-induced oxidative stress in sesame plants by limiting membrane lipid peroxidation, and by increasing the protein concentration, levels of antioxidants such as total polyphenols, and peroxidase and polyphenoloxidase activities. Thus, our findings suggest that Penicillium sp. is a potent plant growth-promoting fungus that has the ability to ameliorate damage caused by Fusarium infection in sesame cultivation.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.27-31
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• 2009

Top spray-drying method is frequently utilized for flavor encapsulation, but the top spray-dried products frequently suffer from high losses of volatile flavor as the result of a high processing temperature (150-$300^{\circ}C$). In an effort to solve these problems, a low-temperature fluidized-bed granulating method was utilized to encapsulate the flavor. For the encapsulation of sesame oil, oil-in-water emulsions of sesame oil and a mixture of maltodextrin, modified starch, gum arabic, and gellan gum were bottom-sprayed at milder temperatures (70-$100^{\circ}C$) using a fluidized-bed granulator. Sesame oil extracts from microcapsules were obtained via a simultaneous distillation/extraction technique, and the retention of volatile flavor compounds was analyzed via a gas chromatography-mass spectrometry. The retention of volatile flavors of sesame oil per se, spray-dried and fluidized-bed granulated microcapsules after 3-day-storage at $37^{\circ}C$ were 0.8%, 37.2%, and 42.0%, respectively. In addition, the low-temperature fluidized-bed granulation showed higher encapsulation yield and sensory preferences for the application of commercial products (beef rice porridge), as compared to spray drying.

• Journal of Nutrition and Health
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• v.26 no.5
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• pp.524-531
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• 1993

In this experiment, we investigated the changes of erythrocyte feature and Ca concentration in rat fed the diet containing different common oils in Korea for different feeding periods(4 weeks or 12 weeks), using Korea sesame oil, perilla oil, rice bran oil and mixed oil. W-3/w-6 ratio of each group was 0.001, 1.44, 0.03 and 0.112, respectively. P/S ratio of each group was 9.64, 10.49, 5.58 and 1.68, respectively. Perilla oil(w-3 rich) increased w-3/w-6 ratio of erythrocyte membrane, decreased the amount of trapped Ca and inhibited the decrease of cell volume. These results indicate that in maybe increase erythroyte fluidity and deformability, and affect erythrocyte function. In conclusion, w-3 rich perilla oil affects erythrocyte feature.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.212-217
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• 2008

This survey was conducted to monitor the adulteration of sesame oil circulated in Gwangju, 2007. A total of 60 samples was tested by analysis of fatty acid composition. Of these samples, 22 were from large-scale manufacturer, 25 were from small-scale manufacturer and 13 from Bangagan. First of all, in goods manufactured by large-scale company, there are no sesame oils where linolenic acid($C_{18:3}$) exceed regulatory guidance(0.5%). 5 samples from small-scale manufacturer contained linolenic acid from 0.90% to 8.38%, which means that they have other cooking oil, such as com oil, soybean oil and rape seed oil. Among Bangagan goods, only one sample have 1.20% of linolenic acid. On the other hand erucic acid($C_{22:1}$) was not detected in 60 samples at all, which means that they were not adulterated with rape seed oil. And among 6 samples of exceeding 0.5% of linolenic acid and 12 samples from Bangagan, 13 of them had benzo(a)pyrene from $0.2{\mu}g/kg\;to\;0.7{\mu}g/kg$ and the other 5 samples did not.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.188-192
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• 2000

To obtain basic information for the quality evaluation, the introduced or domestic sesame seeds were investigated to measure proximate components (crude protein, ash, mineral and oil) and isolated by preparative HPLC system for lignan contents. Although crude protein contents were the highest in Sudan sesame seeds, lipid, ash and mineral contents were not significantly(p<0.05) different between introduced and domestric sesame seeds. Unsaturated fatty acids such as oleic and linoleic acids were the highest in the domestic sesame seeds. The Mg content of domestic sesame seeds also was larger than that of introduced sesame seeds. A Ca content of domestic sesame seeds, however, was significantly (p<0.05) lower than that of China. Lignan contents, the most important component known as antioxidant, were significantly (p<0.05) higher in domestic sesame seeds than other sesame seeds tested. Our findings suggest that domestic sesame seed has the best quality in terms of the functional components.