• Microbiology and Biotechnology Letters
• /
• v.13 no.2
• /
• pp.109-114
• /
• 1985

This study was attempted to observe the effect of crude ginseng saponin on the cell growth, lipid contents of Rhodotolula glutinis cells and fatty acid composition of the lipids from the yeast. The results obtained were as follows; The weight of dry yeast cells was increased by the addition of ginseng saponin and was noticeably increased in the treatment containing 10$^{-2}$ ％ ginseng saponin. With the increase of ginseng saponin concentration, lipids contents in Rhodotorula glutinis were increased but it's contents were decreased at the concentration of 10$^{-1}$ ％ ginseng saponin. The crude lipids of Rhodotorula glutinis were identified to be composed of palmitic, stearic, oleic, linoleic acid. Un-saturated fatty acid contents were greater than those of saturated fatty acids. Fatty acid contents were increased in the order of oleic, linoleic, palmitic and stearic acid, but palmitic acid was increased more than linoleic acid in the lipids of cells obtained at the higher than 10$^{-2}$ ％ ginseng saponin. As the ginseng saponin concentration was increased fatty acid contents were also increased, while they were considerably decreased in case of the addition of 10$^{-1}$ ％ ginseng saponin concentration.

• KSBB Journal
• /
• v.8 no.1
• /
• pp.49-54
• /
• 1993

The contents of odd number fatty acid in walnut, peach seed and apricot seed were analyzed by HPLC. The results were as follows; the contents of crude oil in walnut, peach seed and apricot seed were 61.7%, 48.21%, and 52.34%, respectively. The contents of neutral lipid in walnut peach seed, and apricot seed were contained 62.32%, 91.50%, and 88.00%, respectively. The contents of glycolipid in walnut peach seed and apricot seed were contained 34.14%, 3.25%, and 4.78%, respectively. The contents of phospholipid in walnut peach seed and apricot seed were contained 3.54%, 5.25%, and 7.27%, respectively. The contents of odd number fatty acid and even number fatty acid in neutralipid were walnut 37.07% and 36.72%, peach seed 5.4% and 94.60%, and apricot seed 6.85% and 93.92%, respectively. The contents of odd number fatty acid and even number fatty acid in glycolipid were walnut 5.37% and 46.21%, peach seed 6.97% and 89.42%, and apricot seed 10.50% and 89.42%, respectively. The contents of odd number fatty acid and even number fatty acid in phospholipld were walnut 3.57% and 96.43%, peach speed 6.51% and 93.49%, and apricot seed 15.00% and 84.20%, respectively. The contents of odd number fatty and even number fatty acid in total fatty acid were walnut 14.47% and 85.53%, peach seed 1.17% and 98.83%, and apricot seed 4.3% and 95.97%, respectively.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2021.04a
• /
• pp.15-15
• /
• 2021

Seed coat color and seed weight are among the key agronomical traits that determine the nutritional quality of soybean seeds. This study aimed to evaluate the contents of total protein, total oil and five prominent fatty acids in seeds of 49 soybean varieties recently cultivated in Korea, and assess the influences of seed coat color and seed weight on each. Total protein and total oil contents were in the ranges of 36.28-44.19% and 13.45-19.20%, respectively. Likewise, individual fatty acid contents were in the ranges of 9.90-12.55, 2.45-4.00, 14.97-38.74, 43.22-60.26, and 5.37-12.33% for palmitic, stearic, oleic, linoleic, and linolenic acids, respectively. Our results found significant variations of protein, oil and fatty acid contents between the soybean varieties. Moreover, both seed coat color and seed weight significantly affected total oil and fatty acid contents. Total protein content, however, was not significantly affected by any factor. Among colored soybeans, pale-yellow soybeans were characterized by a high level of oleic acid (30.70%) and low levels of stearic (2.72%), linoleic (49.30%) and linolenic (6.44%) acids, each being significantly different from the rest of colored soybeans (p < 0.05). On the other hand, small soybeans were characterized by high levels of all individual fatty acids except oleic acid. The level of oleic acid was significantly high in large seeds. Cluster analysis grouped the soybeans into two classes with notable content differences. Principal component analysis also revealed fatty acids as the prime factors for the variability observed among the soybean varieties. As expected, total oil and total protein contents showed a negative association with each other (r = -0.714, p < 0.0001). Besides, oleic acid and linoleic acid showed a tradeoff relationship (r = -0.936, p < 0.0001) which was reflected with respect to both seed coat color and seed weight. In general, the results of this study shade light on the significance of seed coat color and seed weight to distinguish soybeans in terms of protein, oil and fatty acid contents. Moreover, the soybean varieties with distinct characteristics and nutritional contents identified in this study could be important genetic resources for consumption and cultivar development.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.4
• /
• pp.333-338
• /
• 1985

In this experiment, the contents of free amino acids, and nucleotides and their related compounds of dried cod products were analysed by amino acid autoanalyzer and HPLC. Proline, histidine, lysine and alanine were dominant amino acids in raw extracts, having $65.4\%$ of total free amino acid contents, but the contents of aspartic acid, serine, isoleucine and phenylalanine were low, and methionine, tyrosine and arginine were detected in trace amount. In free amino acid composition of dried products, abundant amino acids were glycine, histidine, lysine, proline and alanine. Such amino acid as aspartic acid, methionine, tyrosine and phenylalanine were poor. In extracts of storage sample, most free amino acids were increased in both sun dried products and hot air dried products, and glycine, histidine, lysine, proline and alanine were abundant amino acid, such amino acid as methionine, tyrosine and phenylalanine were poor. In raw cod, inosine and IMP were dominant contents which 18.5, $10.0{\mu}mole/g$ on dry base, respectively, but the contents of ATP, ADP, hypoxanthine and AMP were detected less than $3.2{\mu}mole/g$. ATP and ADP were decreased while IMP, inosine and hypoxanthine were increased during drying and storage of cod.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.11
• /
• pp.1624-1628
• /
• 2015

Rigorously standardized laboratory protocols are essential for meaningful comparison of data from multiple sites. Considering that interactions of minerals with organic matrices may vary depending on the material nature, there could be peculiar demands for each material with respect to digestion procedure. Acid digestion procedures were evaluated using different nitric to perchloric acid ratios and one- or two-step digestion to estimate the concentration of calcium, phosphorus, magnesium, and zinc in samples of carcass, bone, excreta, concentrate, forage, and feces. Six procedures were evaluated: ratio of nitric to perchloric acid at 2:1, 3:1, and 4:1 v/v in a one- or two-step digestion. There were no direct or interaction effects (p>0.01) of nitric to perchloric acid ratio or number of digestion steps on magnesium and zinc contents. Calcium and phosphorus contents presented a significant (p<0.01) interaction between sample type and nitric to perchloric acid ratio. Digestion solution of 2:1 v/v provided greater (p<0.01) recovery of calcium and phosphorus from bone samples than 3:1 and 4:1 v/v ratio. Different acid ratios did not affect (p>0.01) calcium or phosphorus contents in carcass, excreta, concentrate, forage, and feces. Number of digestion steps did not affect mineral content (p>0.01). Estimated concentration of calcium, phosphorus, magnesium, and zinc in carcass, excreta, concentrated, forage, and feces samples can be performed using digestion solution of nitric to perchloric acid 4:1 v/v in a one-step digestion. However, samples of bones demand a stronger digestion solution to analyze the mineral contents, which is represented by an increased proportion of perchloric acid, being recommended a digestion solution of nitric to perchloric acid 2:1 v/v in a one-step digestion.

• Journal of the Korean Society of Tobacco Science
• /
• v.28 no.2
• /
• pp.75-82
• /
• 2006

This study was carried out to investigate the changes of free sugars, non-volatile organic and fatty acids in flue-cured leaf tobacco during aging. The threshed leaf tobacco(B1O and C1L) produced in 2002 crop year was aged for 21 month in warehouse of Oc-Cheon Leaf Tobacco Processing Factory. The leaf tobacco were sampled at three month intervals for analysis of free sugars, non-volatile organic and fatty acids. The major free sugars of flue-cured were glucose and fructose regardless of tobacco grades. After aging period of 21 months, the contents of glucose and fructose showed a tendency to slightly decrease, and there was no appreciable change in the contents of sucrose in B1O and C1L grades. The major compound of non-volatile organic acid and fatty acid were malic, oxalic and citric, linolenic, linoleic and palmitic acid regardless of tobacco grade. After aging period of 21 months, the contents of malic, malonic, oxalic and fumaric acid showed a tendency to slightly decrease, whereas succinic acid was slightly increased, and maleic acid was not changed in B1O and C1L grades. The decreases in fatty acid contents in B1O and C1L grade tobacco loaves after 21 month aging were 16.5% and 9.8%, respectively. The decreases in linolenic acid contents in two grades were the highest, showing 22.1% and 12.0% reduction after 21 month aging.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.3
• /
• pp.497-503
• /
• 1996

In order to obtain basic data for the preparation of rice flour, chemical properties of grain layers were compared using Chucheongbyeo and Samgangbyeo, which are Japonica and Tongil type rice, respectively. The amylose contents of L6(center) layer in two different type of rice were the highest among 6 layers of rice grain tested. Reduction in amylose content was observed as the layer reached the surface, resulting in the lowest amylose content in the L0 layer. Amylose contents of L6 layer of Chucheongbyeo and Sangangbyeo were 3 and 2.2 times higher than those of L1 layer, respectively. Crude protein content of the L2 layer was the highest among 6 layers of rice grain tested and 2.2~2.5 times higher than that of whole milled rice. Crude fat content of grain layer was reduced as reaching the center layer. The crude fat contents of L6 layer of grain were 0.21% and 0.25% in Chucheongbyeo and Samgangbyeo, respectively. Most of free and bound lipids in L0 layer of two different rices were 69 : 31 and 79.5 : 20.5, respectively. Bound lipid content of grain layers increased as reaching the center layer. Major fatty acids in free lipids of both cultivars were linoleic acid, oleic acid, and palmitic acid. Linoleic acid content was higher than oleic acid in Chucheongbyeo, but oleic acid content was higher in Samgangbyeo. Palmitic and myristic acid contents of Chucheongbyeo were higher than those of Samgangbyeo, but stearic and linolenic acid contents were lower than those of Samgangbyeo.

• Journal of Nutrition and Health
• /
• v.17 no.1
• /
• pp.41-49
• /
• 1984

Tannin from acorn was identified by TLC and gallic acid in the tannin was determined by HPLC. The tannin extracted with methanol-butanol was not dissolved in ethanol, methanol for HPLC and water, while the tannin extracted with acetone-ethylacetate was so pure that it could be used for HPLC-running. The gallic acid showed a Rf -value of 0.39, the digallic acid of 0.21, the trigallic acid of 0.09, and the gallotannin of 0.00 respectively. The content of gallic acid in the tannin from acorn powder was 3.04%, from acorn starch, 0.90%, and from acorn starch gels, 0.64-0.86% respectively. The effect of tannin contents on the viscosity of acorn atarch was also studied. The maximum and cooling viscosity of the starch were decreased as the contents of tannin increased.

• Journal of Nutrition and Health
• /
• v.19 no.3
• /
• pp.190-198
• /
• 1986

The result of the analytical experimental by HPLC on amino acid which is contained in such samples as white-raw-sesame, white-roast -seasame, black -raw -sesame, black-roast-sesame, raw-perilla seed and roast-perilla seed is as follows ; In the six smaples, the amino acid contents in raw seeds were all higher than those in roasted seeds, and the contents of alutamic acid and lysine were more reduced in roasted seeds than in raw seeds. All the amino acid contents except threoninewere highest in raw perilla seed. The amino acids which the six samples contain to a higher degree were in order of glutamic acid (18 %-21%), threonine(16%-19%), glycine (8%-9%), leucine(77.5%), aspartic acid (7%-7.4%), while methinine (1-2%) was contained least in all six samples followed by Isoleucine(3%).

• The Korean Journal of Food And Nutrition
• /
• v.12 no.5
• /
• pp.502-507
• /
• 1999

Albinism is a phenomenon that color of the body surface is changed to white or faint brown from the specific color to the species by difficiency of pigments due to mutation or disease. This study was undertaken to investigate the experimental basis on the appearance of albinism in cultured flounder Paralichthys olivaceus. The skin and muscle, from the normal and albinic flounder were used by measuring contents of lipid and fatty acid, Contents of lipid and fatty acid in the skin and muscle are different from normal and albinic flounder. Contents of lipid in the skin were higher than those of muscle from flounder. The major fatty acids in both skin and muscle were palmitic acid, oleic acid docosahexaenoic acid (DHA) and eicosapentaenoic acid(EPA).