• Korean Journal of Plant Resources
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• v.32 no.5
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• pp.415-422
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• 2019

Rhodosporidium toruloides has been known as an in vitro model of fat metabolism. The purpose of this study is to identify the triglyceride inhibitory effects of hot water extracts from beetroot using R. toruloides. The triglyceride content of oleaginous yeast cultured from YPD culture medium were regulated by treatment of beet root hot water and ethanol extract, respectively. In addition, the number of cells in the oleaginous yeast was 10.48, 8.46, 12.40, 12.80 and $8.24{\times}10^3cell/mL$. The treatment of hot water extract of beet root increased total lipid content of oleaginous yeast in dose dependently. Moreover, the triglyceride content of oleaginous yeast was decreased by hot water extract of beet root extract, respectively. The fat droplet in the oleaginous yeast decreased according to the concentration of hot water extracts from beetroot. The ratio of increase in the number of cells in the oleaginous yeast were increased dose-dependently by treatment of hot water extract from beetroot compared with control group. The free fatty acid and total carotenoid contents were increased concentration-dependently by treatment of hot water extracts from beetroot. These study results indicate that hot water extracts from beetroot has a triglyceride inhibitory effects.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.42-49
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• 2017

This study was conducted to determine the nutritional value of domestic cherry tomato varieties (Summerking, Qutiquti, and Minichal). The levels of amino acids, amino acid derivatives, and ${\gamma}-aminobutyric-acid$ (GABA) were analyzed using ion chromatography. In domestic cherry tomatoes, eighteen free amino acids were found including L-glutamic acid (L-Glu), L-glutamine (L-Gln), and L-aspartic acid (L-Asp). L-Glu was the most abundant amino acid, ranging from 1,533.17 mg/100 g to 1,920.65 mg/100 g (dry weight). The next abundant amino acids were L-Gln, ranging from 784.68 mg/100 g to 1,164.36 mg/100 g and L-Asp, ranging from 320.73 mg/100 g to 387.22 mg/100 g. Domestic cherry tomatoes contained eight essential amino acids except tryptophan and the total essential amino acid content was 297.30~432.43 mg/100 g (dry weight), which was 8.92~10.61% of total free amino acid. Several amino acid derivatives were found: L-carnitine (L-Car), hydroxylysine (Hyl), o-phosphoethanolamine (o-Pea), phosphoserine (p-Ser), ${\beta}-alanine$ (${\beta}-Ala$), N-methyl-histidine (Me-His), ethanolamine ($EtNH_2$), and L-citrulline (L-Cit). L-Car, transporting long-chain fatty acid into mitocondrial matrix, was the most abundant amino acid derivative in all domestic cherry tomatoes. A high level of GABA (313.18~638.57 mg/100 g), known as a neurotransmitter, was also found in all three domestic cherry tomatoes. These results revealed that domestic cherry tomatoes have a good balance of nutrient and bioactive compounds. Therefore, cherry tomatoes can be used as a functional food material.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.640-646
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• 2018

To determine whether there are differences in the food component characteristics of the cultured recessive small-sized abalone Haliotis discus hannai (SA; 30-40 each/kg) and middle-sized abalone (MA; 10-15 each/kg), the proximate compositions, fatty acid and total amino acid compositions of these two species were evaluated. Additionally, extraction methods were performed on the SA to asses the quality characteristics of the resulting. In terms of proximate composition, MA had lower moisture and carbohydrate levels and higher crude protein contents than SA. The total amino acid contents of MA and SA were 15,734.4 and 11,379.1 mg/100 g, respectively, the major amino acids were glutamic acid, aspartic acid, serine, glycine, alanine, leucine, arginine and lysine, and the major fatty acids were 16:0, 18:0, 18:1n-9, 18:1n-7, 20:4n-6, 20:5n-3, and 22:5n-3. The pH levels and total nitrogen and amino nitrogen contents of the hot-water extract (WE) and scrap enzyme hydrolysate (SE) samples from the SA were 6.32 and 6.05, 1.36% and 1.52%, and 342.1 and 403.1 mg/100 g, respectively. The extraction yields and free amino acid contents from SA were 1,317 and 440 mL/kg, and 8,721.1 and 9,070.7 mg/100 g, respectively, and the concentrations of major components were as follows: arginine, glycine, glutamic acid, alanine and lysine. Additionally, the complex extract (WE+SE) was superior to the traditional extract (WE) in terms of extraction yield, amino-nitrogen content, and organoleptic qualities but not odor.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.767-791
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• 2023

To evaluate the effect of different cooking methods on the physicochemical quality and volatile organic compounds (VOC) of dairy beef round, twelve beef round pieces were divided into four groups: raw, boiling, microwave, and sous-vide. The sous-vide group had a higher pH than the boiling or microwave groups. The boiling group exhibited the highest shear force and CIE L^*, followed by the microwave and sous-vide groups (p<0.05). The sous-vide group received higher taste and tenderness scores from panelists (p<0.05) and showed significantly higher levels of aspartic and glutamic acids than the other groups. The sous-vide and microwave groups had the highest oleic acid and polyunsaturated fatty acid levels, respectively. The sous-vide group had significantly higher hypoxanthine and inosine levels than the other groups. However, the microwave group had higher inosine monophosphate levels than the other groups. The sous-vide group had a higher alcohol content, including 1-octen-3-ol, than the other groups. Octanal and nonanal were the most abundant aldehydes in all groups. (R)-(-)-14-methyl-8-hexadecyn-1-ol, p-cresol, and 1-tridecyne were used to distinguish the VOC for each group in the multivariate analysis. Sous-vide could be effective in increasing meat tenderness as well as taste-related free amino acid (aspartic acid and glutamic acid) and fatty acid (oleic acid) levels. Furthermore, specific VOC, including 1-octen-3-ol, 2-ethylhexanal ethylene glycol acetal, and 2-octen-1-ol, (E)-, could be potential markers for distinguishing sous-vide from other cooking methods. Further studies are required to understand the mechanisms underlying the predominant association of these VOC with the sous-vide cooking method.

• Journal of the Korean Applied Science and Technology
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• v.31 no.2
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• pp.285-295
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• 2014

Citrus essential oil were extracted from citron peel of cultivated in Gohong (CCP) using environmentally friendly supercritical carbon dioxide method. Antioxidant activity and aroma composition of the essential oils extracted by the SC-$CO_2$ method were evaluated by comparing with those extracted by organic solvent method. Fatty acid composition, DPPH scavenging, and antioxidant activity of the oils obtained by different extraction condition of SC-$CO_2$ method were investigated and their antioxidant activities were compared with commercially available lavender, eucalyptus and tea tree oils. As the results, linoleic acid was most abundantly found from CCP oil extracted by the SC-$CO_2$ method and cis-11,144-eicosadienoic acids was second abundantly found. Radical scavenging ability of DPPH was 98% when the concentration of CCP oil was 50 mg/mL. This scavenging ability increased with the increase of oil concentration. On the other hand, flavonoids content (84 mg/100g) of the CCP oil extracted by the SC-$CO_2$ method was slightly higher than that (75 mg/100g) by hexane extraction. The results, obtained from CCP oil by GC-MS, indicated that, among 66 components, the content of terpenes was 55.8% and limonene was 27.3%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.333-343
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• 1984

This study was designed to elucidate the lipid and its fatty acid composition in various tissues of fresh water fishes. The free and bound lipids in meat, skin and viscera of crucian carp (Carassius carassius) were extracted with ethyl ether and the mixed solvent of chloroform-methanol-water (10/9/1, v/v). The free and bound lipids were fractionated into neutral lipid, glycolipid and phospholipid by a silicic acid column chromatography using chloroform, acetone and methanol, respectively, and quantitatively analyzed by thin layer chromatography (TLC) and TLC scanner. The fatty acid compositions of polar ana nonpolar lipids in meat, and these of neutral lipid in various tissues were analyzed by gas liquid chromatography(GLC). The free lipid content in meat, skin and viscera was $6.22\%,\;9.95\%\;and\;9.76\%$, whereas the bound lipid content in those tissues was $10.01\%,\;3.56\%\;and\;7.36\%$, respectively. The neutral lipid contents in free lipid were ranged from $71.7\%$ to $89.4\%$, and $3{\sim}9$ times higher than those in bound lipid, while the phospholipid contents in bound lipid were ranged from $42.3\%$ to $63.2\%$, and $5{\sim}10$ times higher than those in free lipid. The neutral lipid was mainly consisted of triglyceride ($81.91{\sim}88.34\%$) in free lipid, and esterified sterol & hydrocarbon ($41.00{\sim}59.43\%$) in bound lipid. The phospholipid was mainly consisted of phosphatidyl ethanolamine($54.56{\sim}66.79\%$) and phosphatidyl choline ($21.88{\sim}34.28\%$) in free lipid, and phosphatidyl choline ($50.49{\sim}70.57\%$) and phosphatidyl ethanolamine ($15.74{\sim}24.92\%$) in bound lipid. The major fatty acids of polar lipid in free and bound lipids were $C_{16:0}\;(17.53\%,\;19.29\%)$, $C_{18:1}\;(24.57\%,\;16.08\%)$, $C_{18:2}\;(8.39\%,\;4.03\%)$, $C_{22:5}\;(1.68\%,\;8.08\%)$, and $C_{22:6}\;(6.22\%,\;13.60\%)$ and these of neutral lipid in free and bound lipids were $C_{16:0}\;(17.67\%,\;24.15\%)$, $C_{16:1}\;(12.81\%,\;5.52\%)$, $C_{18:1}\;(24.13\%,\;13.02\%)$, $C_{18:2}\;(15.47\%,\;8.68\%)$, $C_{22:5}\;(0.88\%,\;4.14\%)$ and $C_{22:6}\;(1.17\%,\;5.04\%)$, respectively. The unsaturations (TUFA/TSFA) of polar lipid in free and bound lipids were 2.02 and 2.74, and $1.5{\sim}2.0$ times higher than 1.51 and 1.23 of nonpolar lipid. In both polar and nonpolar lipids, w3 highly unsaturated fatty acid (w3HUFA) content of bound lipid was $2{\sim}5$ times higher than that of free lipid. The polyenoic acid contents such as $C_{20:5},\;C_{22:5}\;and\;C_{22:6}$ in bound lipid were $2{\sim}5$ times higher than these in free lipid. Consequently, there were significant difference between the lipid and its fatty acid composition in free and bound lipids and/or in various tissues.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.260-267
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• 2001

This study was conducted to investigate the physicochemical characteristics of Sunchang traditional kochujang(fermented hot pepper-soy bean paste) for quality standardization. The kochujang samples, which have been fermented for 8 months in 1999, were collected from 20 firms at folk village in Sunchang area and analyzed their chemical compositions and color reference. The mean value of moisture, amino-type nitrogen, pH, acidity and salt content of the samples collected were $44.62{\pm}1.79%$, $132.66{\pm}21.67\;mg%$, $4.52{\pm}0.08$, $15.77{\pm}1.62$ and $8.76{\pm}1.55%$, respectively. The moisture, pH, acidity and salt content of each sample did not show much differences among samples. The Hunter values(L, a and b) of Sunchang traditional kochujang were $25.72{\pm}1.58$, $23.26{\pm}1.71$ and $9.86{\pm}0.94$, respectively. The mean content of amino-type nitrogen of Sunchang traditional kochujang was $132.66{\pm}21.67\;mg%$, and there were a little difference between the minimum(100.33 mg%) and the maximum(164.56 mg%). The main free sugars of Sunchang traditional kochujang were fructose($1.86{\pm}1.01%$), dextrose($4.29{\pm}2.06%$), sucrose($0.54{\pm}1.21%$), and maltose($1.48{\pm}0.77%$). The contents of fructose, dextrose, and maltose had little difference among samples. The fatty acids in Sunchang traditional kochujang were composed of palmitic, stearic, oleic, linoleic, linolenic, octadecatetraenoic, arachidonic and behenic acid. The linoleic acid(18:2) showed the highest, occuping 59.37% of the total fatty acids.

• Journal of Ginseng Research
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• v.9 no.1
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• pp.64-71
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• 1985

Free and esterified sterols in neutral lipid fractionated from the free lipid of Korean white ginseng (Panax ginseng C.A. Meyer) were analyzed by TLC and GLC to investigate the contents and composition ratios. Content of each sterol was as follows: ${\beta}$-sitosterol was about 51.60 mg%, stigmasterol, 8.93mg% and campesterol, 2.17mg%. Fine root tended to have slightly higher contents of sterols than main root. Linoleic and palmitic acid as the major fatty acids in esterified sterols occupied 70% of the total composition.

• Applied Biological Chemistry
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• v.26 no.4
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• pp.255-260
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• 1983

In order to examine the effect of storage conditions on lipid and minor elements compositions of sesame seed, the changes in general characteristics and fractionation pattern o the lipid, and such minor elements as sesamol, sesamolin and sesamin were analyzed during the storage of sesame seeds for 4, 9, and 15 months at the four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with polyethylene pouch(LS) and storage in dark with poly ethylene pouch(DS). The acid value were increased significantly during the storage for 4 to 9 months then continued same acid value with prolonged storage until 15 months, but iodine value were increased continuously until 15 months in all the storage conditions, and the increasing tendency of the value at LA and DA was higher than that at LS and DS. Steryl ester was increased in the LA but decreased in DS with prolonged storage until 15 months. Diglyceride was increased during the storage in alt the storage conditions and increasing tendency in LA was higher than that in DS and LS. The free fatty acid contents were significantly increased until g months of storage, then similar value was continued with prolonged storage. Phospholipid was decreased with prolonged storage until 15 months and decreasing tendency in DA and LA was sharper than that in LS and DS. The content of free sesamol was ranged from 0.0021 to 0. 0058% of total lipid. Free sesamol was increased but bound sesamol was decreased during the storage for 15 months in all the storage conditions. Sesamolin was ranged from 0.11 to 0.19% of total lipid and decreasing tendency during the storage was similar to free sesamol.

• Food Science and Preservation
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• v.19 no.2
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• pp.243-248
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• 2012

The physicochemical properties and nutritional components of fermented black jujube (FBJ) were compared with those of dried jujube (DJ) to improve their utilization as food materials. The moisture contents and brix of the DJ and FBJ were 22.6% and 6.07 brix, and 10.36% and 7.23 brix, respectively. Their L values were 34.78 and 31.82, and the a and b values of DJ were higher than those of FBJ. DJ had a lower water activity level (0.75) than FBJ (0.45), but FBJ had a higher amount of reducing sugar and soluble protein than DJ. The major free sugars in the two types of jujube were fructose and glucose, and their potassium content was highest (about 90%) among minerals. Their unsaturated fatty acid contents were 51.0% and 59.83%, respectively, and the major fatty acids myristoleic acid, palmitic acid, and palmitoleic aid were detected in them.