• Food Science and Preservation
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• v.4 no.3
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• pp.287-293
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• 1997

This study was investigated to viscosity, color, chemical properties, and lipid and fatty acid composition for examination of physical and chemical characteristics of sesame oils. Yield of sesame oil was higher in Ansan sesame than that of Chinese and Dambaek sesame. Viscosity of sesame oils was higher than that of shame oils from Dambaek and Chinese sesame, but turbidity and sedimentation rate were higher in Dambaek's sesame oil than those of Ansan's and Chinese sesame oils. In the acid value, saponification value and iodine value of sesame oils, and chemical characteristics of Dambaek's sesame oil were better than those of the others. The neutral, glycolipid and phosholipid contents of sesame oils were 91.1∼92.1, 2.5∼3.5 and 5.5∼6.4%, respectively. The major fatty acids of sesame oils were oleic, linoleic palmitic and stearic acid. The content of oleic acid was higher in Dambaek's and Ansan's sesame oil than that of Chinese sesame oil, and the content of linoleic acid was higher in Chinese sesame oil than the others. The fatty acid composition of neutral lipid, glycolipid and phospholipid were similar to those of total lipid. The ratio of unsaturated fatty acid and saturated fatty acid was higher in Korean sesame oils than those in Chinese sesame oil. The mineral(Mg, Cu, Fe, In, Al, Mn) content of Korean sesame oils was higher than that of Chinese sesame oil. and heavy metals(Cu, Ag, Pb, Cd, As) were not detected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.381-385
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• 1998

Chemical components of Perillar semen and physico-chemical properties o Perillae semen oil were analyzed for the use as an edible oil. The proximate compositions of Perillae semen were 7.5% moisture, 33.2% crude fat, 16.3% crude protein, 2.8% crude ash, 6.5% crude fiber, and 33.7% nitrogen free extract. The major amino acids of Perillae semen were glutamic acid(66.9mg%), aspartic acid (32.5mg%), histidine(21.6mg%), and phenylaanine (20.1mg%). The ratio of essential/total amino acid was 41.3%. The physico-chemical properties of the seed oil were 0.915 specific gravity, 1.4808 refractive index, 3.6 acid value, 181.7 iodine value, and 194.0 saponification value. Composition of major lipid of the oil fractionated by silicic acid chromatography was 94.2% neutral lipids and 5.8% polar lioids. The major fatty acids of the oil were linolenic, linoleic and oleic acid. Neutral lipids consisted of 59.9% linolenic acid, 15.6% oleic acid, 6.6% palmitic acid, and 2.5% stearic acid. Polar lipids consisted of 58.5% linolenic acid, 18.1% linoleic acid, 12.7% oleic acid, 7.7% palmitic acid, and 3.0% stearic acid.

• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.47-55
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• 1987

This study was designed to elucidate the lipid contents, neutral lipids components and fatty acid composition in fresh shellfishes, produced in Korea. Four kinds of shellfishes including sea mussel, short-necked clam, corb shell and and ark shell were selected according to the higher sales order and cheaper retail price at fish markets in Seoul in July 1985. The results abtained were as follows; 1. The average total lipid contents in four shellfishes were 2.3% by wet weight basis. The ratios of neutrial lipid, glycolipid and phospholipid in the total lipid were 51.1 : 4.9 : 44.0 in sea mussel, 66.0 : 3.2 : 30.8 in ark shell, 37.8 : 2.2 : 60.0 in short-necked clam and 54.5 : 2.0 : 53.5 in corb shell, 2. The average value of acid value, iodine value and unsaponifiables contents of total lipids were 1.3, 217.8, 92.0 and 20.3%, respectively. 3. The composition of the neutral lipids were triglycerides, esterified fatty acids, sterylesters, free sterols and monoglycerides in four shellfishes. 4. The major fatty acid composition of total lipids were palmitic, eicosapentaenoic, docosahexaenoic and palmitoleic acids in four shellfishes. The average total unsaturated fatty acids of total lipid were 64.5%, and $\omega$-3 highly unsaturated fatty acids were 27.0%. The average p/s Ratiio were 1.3.

• Journal of the Korean Home Economics Association
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• v.24 no.1
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• pp.59-64
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• 1986

The contents of proximate components of the polished adn unpolished Job's tears, Coix agrestis, were determined. And also the phisical and the chemical properties of fatty acids composition and the oxidative rancidity of the crude oil extracted from Job's tears were examined. RESULTS : 1.The contnets of moisture, total ash, crude protein, crude fat, and carbohydrate in Job's tears were shown to be about 9.2%, 2.1~5.0%, 19.5~20.8%, 3.7~7.2%, 60.7~67.0%. 2. The average values of specific gravity, refractive index iodine value, saponification value, acid value of the crude oil extracted from Job's tears were 0.917~0.920, 1.47574, 107~111, 198~199, 1.3~2.0, respectively. 3. The fatty acids composition in the crude Job's tears oil showed oleic acid 48.97~49.97%, linoleic acid 37.33~36.16%, palmitic acid 13.70~13.87%. 4. Generally, the peroxide values and thiobarbituric acid values of the Job's tears oils and control during 40 storage days at 40±1℃ showed very low increase. After 32 days, the peroxide values and TBA values of soybean oil showed higher than those of the Job's tears oils. Conclusively, the Job's tears oils were shown to be more stable than the soybean oil.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.137-142
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• 1998

This study aims to examine appropriate kinds of pan oil to release a cake from the pan coated with polyether sulphone and to prove the change of acid value and peroxide value during the process of baking. The major factor effecting the rate of release of the cakes from the pan was properties of the oils rather than the additives. The releasing rate appeared higher as the iodine value was lower. The highest releasing rate was found in the sample, which was made of coconut oil plus 2% of wax, 2% of lecithin. The changes of acid value of the pan oil between the beginning and after baking was little different. In contrast, Peroxide value showed a great change after baking.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.257-264
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• 1982

In the present stud changes of some chemical and physical properties of a soybean oil, aerated at 120 ml/min through a porous gas distributor and oxidized at $45^{\circ}C{\sim}180^{\circ}C$, was investigated. The results of the study were as follows: The peroxide, thiobarbituric acid, and iodine value of the soybean oil which was aerated at 120 ml/min increased rapidly as oxidation temperature exceeded over $80^{\circ}C$. The acid value of the oil increased very rapidly as the oxidation temperature passed over $160^{\circ}C$. The content of the unsaturated fatty acid of the oil decreased considerably as the oxidation temperature exceeded over $80^{\circ}C$, whereas that of the saturated fatty acid did not change appreciably. This related well to the changes of the iodine value of the oil subjected to the same experimental conditions. The viscosity and refractive index of the oil increased rapidly as the oxidation temperature passed over $180^{\circ}C$. The following linear relationship hold for the viscosity and refractive index of the oil in the present study. $$V=Aexp({\frac{E}{RT}})$$ where V=viscosity(poise), A=constant, E=activation energy for viscous flow, R=gas constant, T=oxidation temperature$(^{\circ}K)$. The following relationship also hold for the viscosity and refractive index$({n^{20}}_D)$ of the oil at the present experimental conditions. $${n^{20}}_D=1.4614+7.333{\times}10^{-5}t+2.9612{\times}10^{-3}\;InV$$ where t=temperature$(^{\circ}C)$ at which the viscosity was measured.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.113-118
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• 1973

In this study, the several chemical compositions, which include general components (moisture, fat, protein, sugar, fiber, ash, acid insoluble ash), minor components (sesamol, sesamolin, sesamin), the characteristics of oil (specific gravity, refractive index, iodine value, saponification value, unsaponificable matter, insoluble impurities), fatty acid components (analyzed by GLC), amino acid patterns (analyzed by autoanalyzer), of Korean whole white Sesamum indicum were investigated and were compared with decuticled sesame samples. The results were summarized as follows: 1) The crude fiber, total ash and acid insoluble ash contents of the decuticled sesame seed and it meal were significantly lower as compared to the whole sesame samples. 2) The specific gravity, refractive index, iodine value, unsaponificable matter and insoluble impurities contents of the whole sesame oil were greater than the decuticled samples. 3) The fatty acid contents of the whole and decuticled sesame oil were approximatly equal amounts. But unsaturated fatty acid contents of the decuticled sesame oil was significantly lower than the whole sesame oil. 4) The decuticled sasame meal was concentrated higher protein than the whole sasame meal. But amino acid contents of the protein in their was approximatly equal amounts and sesame proteins are found to be rich in methionine, cystine and tryptophan, they are deficient in lysine. 5) The sesamol, sesamolin and sesamin contents of the whole and decuticled sesame oil were approximatly equal amounts. 6) The oxalate and calcium contents of the decuticled sesame seed and its meal were also significantly lower as compared to the whole sesame samples.

• Food Science and Preservation
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• v.16 no.2
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• pp.246-252
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• 2009

Diacylglycerol(DAG) was produced by enzymatic esterification of glyceryl mono-oleate(GMO) and conjugated linoleic acid(CLA) in a stirred-batch type reactor. The reaction was catalyzed by lipozyme RMIM(an immobilized lipase from Rizomucor miehei). DAG was isolated by a short-path distillation process and decolorized. DAG oil was composed of 87.3% DAG, 11.4% triacylglycerol(TAG), and 1.5% monoacylglycerol(MAG)(all w/w). Major fatty acids in DAG oil were oleic acid(54%), CLA(31.1%), and linoleic acid(7%). DAG oil iodine,and acid values were 108.8, 2.57, and 1, respectively. The DAG oil solid fat index(SFI) and thermograms were obtained using differential scanning calorimetry.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.57-62
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• 1978

The morphology and chemical properties of bracken (Pteridium aquilinum) root starch were investigated. The starch granules were mainly sphere and cocoon with the diameter of $5-12\mu$. Polarized micrograph indicated that the starch granule had a hilum at the center of granule, showing a crossed-birefringence. X-ray diffraction pattern demonstrated that the granules showed B-type. The density of the starch was 1.49 and the amylose content was 22%. The ferricyanide number and alkali number were 0.292 and 11.03, respectively. Proximate analysis showed that the starch contained 0.52% lipid, 0.63% ash and 150ppm phosphorus of which over 80% were found in the amylopectin fraction. The iodine affinity and molecular weight of amylose were 16.1 and 83,000 respectively. The degree of branching and glucose units per segment of amylopectin were 3.7% and 27, respectively.

• Journal of Radiation Protection and Research
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• v.46 no.4
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• pp.178-183
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• 2021

Background: This study was carried out to provide environmental transfer parameter values to estimate activity concentrations of these radionuclides in agricultural crops when direct contamination occurred. Materials and Methods: Mass interception fractions (F_Bs) and weathering half-lives (T_ws) of ¹³¹I and radiocesium were calculated using openly available monitoring data obtained after the Fukushima Daiichi Nuclear Power Plant accident. F_B is the ratio between the initial radioactivity concentration of a radionuclide retained by the edible part of the plant (Bq·kg^-1 fresh weight [FW]) and the amount of deposited radionuclide in that area (Bq·m^-2). T_w values can be calculated using activity concentrations of crops decreased with time after the initial contamination. Results and Discussion: Calculated F_B and T_w values for ¹³¹I and radiocesium were mostly obtained for leafy vegetables. The analytical results showed that there was no difference of F_Bs between ¹³¹I and radiocesium by t-test; geometric mean values for leafy vegetables cultivated under outdoor conditions were 0.058 and 0.12 m²·kg^-1 FW, respectively. Geometric mean T_w value of ¹³¹I in leafy vegetables grown under outdoor conditions was 8.6 days, and that of radiocesium was 6.6 days; there was no significant difference between T_w values of these radionuclides by Wilcoxon rank sum test. Conclusion: There was no difference between ¹³¹I and radiocesium for F_Bs and T_ws. By using these factors, we would be able to carry out a rough estimation of the activity concentrations of ¹³¹I and radiocesium in the edible part of leafy crops when a nuclear accident occurred.