• Title/Summary/Keyword: Volatile fatty acids

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Effects of Resistant Starch on Metabolism of Beile Acids in College Women (효소저항저분이 인체내 담즙산 대사에 미치는 영향)

  • 김지현;최인선;박소앙;신말식;오승호
    • Journal of Nutrition and Health
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    • v.33 no.8
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    • pp.802-812
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    • 2000
  • The purpose of this study was to examine the effect of resistant starch(RS) in hyperchlesterolemia and colon cancer. The subjects of this study was eight college women participating in the general starch diet(GSD) period for 5 days and resistant starch diet(RSD) period for 7 days. RSD contains 30g or the RS. On the last day of each program blood were collected. And for the last 3 days of each diet period, the amount of all the food consumed by the subjects and feces were collected. Food was measured to determine and compared the energy, protein and fat intakes. The amount of total cholesterol, HDL-cholesterol, LDL-cholesterol and volatile fatty acids in plasma and the amounts of bile acids in feces were measured by gas chromatography. The results obtained were as follows, Daily energy intake was higher in the RSD compared with the GSD, Protein and fat intakes were lower in the RSD compared with the compared with the GSD. Volatile fatty acid contents in plasma, the amounts of acetic acid, propionic acid and valeric acid were higher in the RSD compared with the GSD. The amounts of bile acids in feces, cholic acid, chenodeoxycholic acid and lithocholic acid were higher in the RSD compared with the GSD, But the amount of deoxycholic acid n the RSD period was significantly low. Secondary/primary ratios of bile acids was lower in the RSD compared with GSD, respectively. We speculate that , RS consumption decreases colonic mucosal proliferation as a result of the decreased formation of cytotoxic secondary bile acids. Thus, RS intakes may contribute the prevention of heart disease and colon cancer in humans. (Korean J Nutrition 33(8) : 802-812, 2000)

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Volatile Components of Traditional Gochujang Produced from Small Farms according to Each Cultivation Region (지역별 소규모 농가 생산 전통 고추장의 휘발성 성분에 관한 연구)

  • Hong, Yeo Joo;Son, Seong Hye;Kim, Ha Youn;Hwang, In Guk;Yoo, Seung Seok
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.4
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    • pp.451-460
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    • 2013
  • The purpose of this study is to investigate the volatile compounds of Korean traditional gochujang from various districts. The volatiles from each traditional gochujang are being extracted by simultaneous steam distillation extraction (SDE), and analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Twenty compounds are identified as major volatile components which include 8 esters, 4 alcohols and 4 acids. The most traditional gochujang possesses more volatile components rather than commercial gochujang products. Most acids come from fatty acids and the alcohols derive from the oxidative degradation of linolenic acid. The most abundant volatile compounds for both traditional and commercial gochujang include 10 compounds such as 2-methyl-1-propanol, hexanal, 2-methyl-1-butanol, octanoic acid ethyl ester, as well as the various type of acids and esters. They represent most of the total GC peak areas, respectively. From the results, the characteristics of the flavors for traditional gochujang from each district are not clear but have shown various components than the commercial products.

Influence of Sunflower Whole Seeds or Oil on Ruminal Fermentation, Milk Production, Composition, and Fatty Acid Profile in Lactating Goats

  • Morsy, T.A.;Kholif, S.M.;Kholif, A.E.;Matloup, O.H.;Salem, A.Z.M.;Elella, A. Abu
    • Asian-Australasian Journal of Animal Sciences
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    • v.28 no.8
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    • pp.1116-1122
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    • 2015
  • This study aimed to investigate the effect of sunflower seeds, either as whole or as oil, on rumen fermentation, milk production, milk composition and fatty acids profile in dairy goats. Fifteen lactating Damascus goats were divided randomly into three groups (n = 5) fed a basal diet of concentrate feed mixture and fresh Trifolium alexandrinum at 50:50 on dry matter basis (Control) in addition to 50 g/head/d sunflower seeds whole (SS) or 20 mL/head/d sunflower seeds oil (SO) in a complete randomized design. Milk was sampled every two weeks during 90 days of experimental period for chemical analysis and rumen was sampled at 30, 60, and 90 days of the experiment for ruminal pH, volatile fatty acids (tVFA), and ammonia-N determination. Addition of SO decreased (p = 0.017) ruminal pH, whereas SO and SS increased tVFA (p<0.001) and acetate (p = 0.034) concentrations. Serum glucose increased (p = 0.013) in SO and SS goats vs Control. The SO and SS treated goats had improved milk yield (p = 0.007) and milk fat content (p = 0.002). Moreover, SO increased milk lactose content (p = 0.048) and feed efficiency (p = 0.046) compared to Control. Both of SS and SO increased (p<0.05) milk unsaturated fatty acids content specially conjugated linolenic acid (CLA) vs Control. Addition of SS and SO increased (p = 0. 021) C18:3N3 fatty acid compared to Control diet. Data suggested that addition of either SS or SO to lactating goats ration had beneficial effects on milk yield and milk composition with enhancing milk content of healthy fatty acids (CLA and omega 3), without detrimental effects on animal performance.

Flavor Component, Fatty Acid and Organic Acid of Natto with Spice Added (향미성 Natto의 향기성분, 지방산 및 유기산 함량 분석)

  • 김복란;박창희;함승시;이상영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.24 no.2
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    • pp.219-227
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    • 1995
  • Natto is a Japanese tradiational food made from whole soybeans by the fermentation of Bacillus natto. This study was attempted to improve the taste of Natto, garlic(2%) and red pepper oleoresin(0.2%) were added. Conventional Natto(N-1), garlic Natto(N-2), red pepper oleoresin Natto(N-3), garlic and red pepper oleoresin Natto(N-4) were prepared. Volatile flavor components, fatty acid, organic acid, pH and titratable acdity in all samples were investigated. The experimental results revealed the presence of 62 volatile components in conventional Natto. Among there, the major flavor compounds were identified to be 2, 5-dimethylpyrazine, trimethyl-pyrazine, 2, 6-bis91, 1-dimethylethyl) phenol. Seventy-one volatile compounds were detected in N-2, and major compounds were identified to be methyl-2-propenyl disulfide, 2, 6-bis(1, 1-dimethylethyl)phenol and 2, 5-dimethylpyrazine. The amounts of volatile compounds, 2-methyoxyphenol and 1, 2-benzenedicarboxylic acid increased by addition of garlic, where as, 1,2 -propanediol, 1-hexanol and 2, 5-dimethylpyrazine decreased. The compounds, 4, 5-dihydroxy-5-propyl-1H-pyrazole, 1, 1, 3-trimethylcyclopentane were identified in N-3. The compounds, such as trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine increased by addition of red pepper oleoresin, whereas 1,2-propanediol, 1-hexanol and 2,5-dimethylpyrazine decreased. Fatty acid compositions were mainly consisted of linoleic acid(43.66~55.89%) and followed by oleic, palmitic, linolenic, stearic, arachidic, myristic acid. The organic acids we4re identified to be citric(28.2~30.6), acetic(50.0~73.3) and pyroglutamic acid(2.1~3.7).

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Physicochemical Changes of Wanja-jeon during Cold Storage for Hospital Cook/Chill Foodservice System (병원의 냉장저장급식제도를 위해 조리된 완자전의 냉장저장 중 이화학적 성분변화)

  • 임양이;김혜영;강태수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1221-1227
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    • 1997
  • To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

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Studies on the Processing of Low Salt Fermented Sea Foods 10. Changes in Volatile Compounds and Fatty Acid Composition during the Fermentation of Yellow Corvenia Prepared with Low Sodium Contents (저식염 수산발효식품의 가공에 관한 연구 10. 저식염조기젓 숙성중의 휘발성성분 및 지방산조함의 변화)

  • CHA Yong-Jun;Lee Eung-Ho;PARK Du-Cheon
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.19 no.6
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    • pp.529-536
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    • 1986
  • By modified method yellow corvenia(called $Y_3$) was prepared with $4\%$ salt, $4\%$ KCl, $6\%$ sorbitol, $0.5\%$ lactic acid and $4\%$ alcohol extract of red pepper to improve the quality of fermented sea food. In this study, changes of volatile compounds and fatty acid composition obtained from modified fermented yellow corvenia($Y_3$) were experimented during fermentation, comparing with conventional fermented yellow corvenia(called $Y_1,\;20\%$ of salt contents). Total lipid of yellow corvenia was composed of $78.1\%$ of neutral lipid, $21.2\%$ of phospholipid and $0.7\%$ of glycolipid. And monoeonoic acid was held $37.4\%$ of fatty acid composition of total lipid and saturated fatty acid ($34.8\%$), polyenoic acid ($27.7\%$) were followed. Saturated fatty acid($C_{14:0},\;C_{16:0},\;C_{18:0}$) in $Y_1,\;Y_3$ increased, polyenoic acid ($C_{22:6}\;C_{22:5}\;C_{20:5}$) decreased while monoenoic acid($C_{16:1}\;C_{18:1}$) in those was little fluctuated during fermentation. Thirty-three kinds of volatile component in whole volatile compounds obtained from $Y_1,\;Y_3$ at 90 days fermentation were identified, and composed of some hydrocarbons (8 kinds), alcohols (7 kinds), acids (6 kinds), aldehydes(4 kinds), sulfides(2 kinds), ketones (2 kinds), one of phenol and 3 kinds of the other components. Among the whole volatile compounds 2-ethoxy ethanol and was held $79.35\%$ in $Y_3$, whereas nonadecane was held $75.85\%$ in $Y_1$. During fermentation 8 kinds of volatile acids, 5 kinds of amines and 9 kinds of carbonyl compounds were also detected. Those volatile acid such as acetic acid, isovaleric acid, n-caproic acid, n-butyric acid were the major portion of total volatile acids in $Y_3$ at 90 days fermentation. Meanwhile, carbonyl compounds such as ethanal, 2-butanone and butanal were the major ones, while TMA held the most part of volatile amines in $Y_3$ during fermentation. From the result of sniff test, the components which are believed to contribute to the characteristic flavor of fermented product $Y_1,\;Y_3$ are deduced to be volatile acid, carbonyl compounds and amines in order. Conclusively, there was little difference in composition of volatile components, but merely a little difference in content of those between $Y_3$ and $Y_1$.

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Effects of Paper Sludge Application on the Chemical Properties of Paddy Soil and Growth of Paddy Rice;V. Effects of Paper Sludge Application on the Seasonal Variations of Higher Fatty Acids in Paddy Soil (제지(製紙)슬러지의 시용(施用)이 논 토양(土壤)의 화학성(化學性)과 수도생육(水稻生育)에 미치는 영향(影響);V. 슬러지시용(施用)이 토양중(土壤中) 고급지방산변화에 미치는 영향(影響))

  • Heo, Jong-Soo;Kim, Kwang-Sik;Ha, Ho-Sung
    • Korean Journal of Environmental Agriculture
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    • v.7 no.2
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    • pp.87-91
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    • 1988
  • To investigate the effects of paper sludge on the seasonal variations of higher fatty acids in paddy soil, paper sludge was applied to pots at the rate of either 300, 600, 900 or 1,200kg/10a. Fractions of the higher fatty acids in the soil were analyzed. 1. Twenty-one kinds of higher fatty acids in the soil were detected. Among them, lauric, myristic, myristoric, palmitic, palmitoleic, stearic, oleic, linoleic, linolenic and arachidic acids were identified. The fatty acid content in the soil of acids, linolonic, myristic, palmitic, and stearic acid increased in ascending order. 2. The total content of higher fatty acids in the soil was increased as the application of paper sludge increased. The formation of the acids was at its highest point at the effective tillering stage. After WARDS the contents of the acids decreased as time elapsed. A positive correlation was observed between the total contents of both higher and volatile lower fatty acids in the soil.

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Seasonal concentrations and emission characteristics of odorous compounds produced from swine facilities in Jeju Island (제주지역 양돈시설에서 발생하는 악취물질의 계절별 농도 및 배출 특성)

  • Song, Jung-Min;Yang, Hyo-Sun;Ko, Han-Jong;Kim, Young Ju;Kim, Ki Youn;Kang, Chang-Hee
    • Analytical Science and Technology
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    • v.26 no.6
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    • pp.364-374
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    • 2013
  • The major ten odorous compounds have been analyzed from four swine facilities in Jeju Island, in order to investigate the emission characteristics and odor contribution by different ventilation systems and manure treating types. From the study, the concentrations of $NH_3$ and TMA were high at the enclosed ventilation and scraper type facilities in winter season, and the sulfur compounds ($H_2S$, $CH_3SH$, DMS, DMDS) as well as volatile fatty acids (PA, n-BA, n-VA, iso-VA) showed high concentrations at the enclosed ventilation type facilities during winter season. The concentrations of nitrogen and sulfur compounds were high at slurry manure treat facilities. However, the volatile fatty acids (VFA) were relatively high in the scraper type swine facilities. The odor quotients of n-BA were high at four swine facilities, therefore the volatile fatty might be considered as the major odor causing compounds. Moreover the sum of odor quotient (SOQ) was high at the enclosed ventilation and scraper type facilities, and the odor contributions by volatile fatty acids were high in all swine facilities.

Study on the Physicochemical Characteristics of Hamburg Patties with Different Lipid Sources (지방종류에 따른 Hamburg Patty의 이화학적 특성에 관한 연구)

  • 신기간;이성기;박형일
    • Food Science of Animal Resources
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    • v.21 no.1
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    • pp.80-88
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    • 2001
  • This study was carried out to evaluate the different physicochemical properties of various lipid sources in beef patties during storage for 6 months. Four groups of samples were made of beef meat patties with 22% of tallow, lard, chicken fat and 20% of palm oil. On the analysis result of physicochemical compositions, the patty has its own fatty acids composition and characteristic different from other lipids. Patty with chicken fat has the highest percentage of unsaturated fatty acid composition of 61.0% compared to the other groups of patties. Beef patty with chicken fat has 18.8% of poly unsaturated fatty acid(USFA) and beef patty with beef lipid has 1.5% of poly USFA which is the least percentage among the others. SFA/USFA ratio of beef patty with chicken lipid was 0.5 which was the least value. The composition of PUFA in beef patty with lard increased to 10.0% from 1.9% over initial value after storage for 6 months. On the contrary, the composition of PUFA in beef patty with chicken fat decreased to 9.2% from 18.8% over initial value after 6 months. Volatile free fatty acids of beef patties were evaluated with four kinds of lipid sources. Formic acid was the most as of 59$\mu\textrm{g}$/g in beef patty with tallow, acetic acid was 15$\mu\textrm{g}$/g, and heptanoic acid was 10$\mu\textrm{g}$/g at starting time of storage. However, propionic acid, butyric acid, valeric acid and caproic acid were not detected. After 6 months, formic acid decreased from 59$\mu\textrm{g}$/g to 7$\mu\textrm{g}$/g in the patty with tallow, from 12$\mu\textrm{g}$/g to non-detect level in the patty with palm oil, but two the others patties slightly increased. Volatile compounds in meat patties were reported nearly 1000 kinds of chemical compounds. Beef patty with tallow has aldehydes 5.3, alcohol 1.3, hydrocarbon 0.8, ketones 0.2, ester 0.1, furans 0.1, acid 0.04, sulfur 0.03 in peak area at starting and increased to aldehydes 8.5, alcohol 2.1, ketones 0.5, ester 1.0, furans 1.5 in peak area during the storage. But only furans was not detected after 6 months of storage. From starting to 6 months, aldehydes increased 2∼10 times, alcohol increased 2∼3 times, acids 4∼50 times and ester 9∼20 times in beef patties with pork lipid, chicken lipid and palm oil. Some volatile compounds such as alcohol, aldehydes and acids in all kinds of patties significantly increased after 6 months of storage. These increases cause oxidative rancidity taste in meat patties. These results showed that selt-life of meat patties with 4 different lipids were not over 6 months even though they were stored at -20$^{circ}C$. Therefore, they should be classified as off-grade because of oxidative rancidity. Although beef patties with tallow are currently common type, the possibility for new type of hamburg patty can be developed by applying different lipids. Finally, we found out new type of beef patty added with lard, which has the best taste and quality compared to the other common types.

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An Investigation of the Causes of Filamentous Bulking at the Southerly Wastewater Treatment Plant in Columbus, Ohio (활성슬러지 하수처리장에서의 Filamentous Bulking의 원인규명을 위한 조사연구)

  • Ko, Kwang Baik;Sykes, Robert M.
    • KSCE Journal of Civil and Environmental Engineering Research
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    • v.7 no.3
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    • pp.77-87
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    • 1987
  • A series of bench scale activated sludge units were operated to find the causes of filamentous bulking(Schizothrix calcicola) at the Southerly Wastewater Treatment Plant. The results shows that the algal bulking problem is caused by the combination of fermented brewery waste and a low/high DO pattern in the aeration basin. The volatile fatty acids in the influent are not themselves the only cause of bulking but indicators of an unidentified substance that either suppresses zoogloeal growth or stimulates algal growth during low DO conditions, because the volatile fatty acids do not stimulate algal growth unless they are added to a sewage that already contains, some fermented brewery waste.

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