• 한국미생물·생명공학회지
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• 제9권1호
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• pp.21-27
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• 1981

The effects of anti-oxidant of ether extract of red pepper peel were studied to compare with butylated hydroxyl toluene (BHT), citric acid and ascorbic acid. Peroxide and acid values of magarine irradiated with the sunlight were detected. The results were as follows: 1. The extract of red pepper peel influenced as antioxidant of magarine. But the extract was lower anti-oxidative effect than that of BHT at the same concentrations. The anti-oxidative effect increased with the concentration of the extract applied. 2. There was no synergistic and anti-oxidative effects, when the extract was used together citric and ascorbic acids. 3. The peroxide value of fermented magarine was controlled by the addition of the extract and BHT. However acid value of it was not controlled as much as peroxide value.

• 한국식품영양과학회지
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• 제24권2호
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• pp.234-241
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• 1995

Effect of microwave heating on the oxidative stability of the soybean oil, sesame oil, butter and margarine were investigated by mearsuring fatty acids amout and tocopherol losses. The index for chemical properteis, free fatty acid, peroxide value, anisidine value, carbonyl value, conjugated diene and triene levels were also mearsured in the oil samples for 5, 10, 15 and 20 min of heating in a microwave oven. No significant difference was observed on the fatty acids composition in the fats and oils before and after microwave heating. During microwave treatment, the oxidative degradation of the tocopherols in the samples became greater with increasing heating time. The amount of tocopherols in the soild fats, butter and margarine, dropped drastically after 5 min of heating and reduced to 95% of their original levels after 20min heating ${\gamma}$-tocopherol in butter showed the most unstable states and completely destroyed during microwave treatment for 20min. On the other hand, 80% of tocopherols in the liquid oils were still remained after 5min of heating except $\delta$-tocopherol in sesame oil.

• 식품과학과 산업
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• 제50권3호
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• pp.70-92
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• 2017

Crude palm oil (CPO) is obtained from the fruit of oil palm tree, and is rich in palmitic acid, ${\beta}$-carotene and vitamin E. CPO containing a balanced range of saturated and unsaturated fatty acids is fractionated mainly into liquid palm olein and solid palm. Palm oil is highly stable during frying due to its fatty acid composition, and the synergistic antioxidant activity of ${\beta}$-carotene and tocotrienol. Blending and interesterification of palm oil and other oils are the main processes used to offer functional, nutritional, and technical advantages to produce oils suitable for margarine, shortening, vanaspati, and frying oils etc. The advantages of using palm oil products include cheap raw materials, good availability, and low cost of processing, since hydrogenation is not necessary. Future research should lead to the production of oils with a higher oleic acid content and a higher content of vitamins E, carotenoids, and tocotrienols.

• 생명과학회지
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• 제12권6호
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• pp.769-779
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• 2002

식생활의 변화로 인해 fast food 및 가공식품의 소비가 급속히 증가하고 있으며 이러한 식품에 많이 함유되어 있는 trans 지방산의 생리적 기능에 대한 관심이 모아지고 있다. 따라서 본 연구에서는 한국인이 즐겨 섭취하는 유지중 trans 지방산 함량을 함유하고 있는 마가린, 버터의 장기간 섭취가 횐쥐의 콜레스테롤 대사와 세포막 유동성에 미치는 영향을 옥수수유와 비교하여 trans 지방산 함유 식품의 생리기능성을 제시하고자 하였다. 이유 직후의 흰쥐(S.D. male)를 trans 지방산 함량이 다른 마가린(25%)과 버터(8.5%), 옥수수유를 포함하는 식이로 각각 8주간 섭취시켜 사육한 결과, 체중증가와 1일 식이 섭취량은 식이군간에 차이가 없었으나 trans 지방산을 함유한 식이군(마가린, 버터)의 식이효율이 감소하였다. 혈장 지질 조성에서 중성지방 농도는 차이가 없었지만, 콜레스테롤 농도는 옥수수유 식이군에 비해 trans 지방산을 함유한 식이군에서 유의적으로 낮았다. 지단백 획분 중 LDL 콜레스테롤 농도는 옥수수유 식이군에 비해 마가린 식이군에서 유의적으로 낮았으며, 버터 식이군에서 유의적으로 높았다. HDL 콜레스테롤 농도는 버터 식이군이 다른 식이군에 비해 낮았으며 그 결과 버터 식이군의 동맥경화지수가 가장 높았다. 또한 간 중성지방 함량은 마가린과 옥수수유 식이군에 비해 버터 식이군에서 낮았으며 콜레스테롤의 농도는 옥수수유 식이군에서 가장 높았다. 간 조직으로의 trans 지방산의 축적 정도는 마가린 식이군에서 가장 높았으며 간의 HMG-CoA reductase 활성은 버터와 마가린 식이군에서 다소 감소하였다. 분변으로의 콜레스테롤 배설량은 trans 지방산을 함유한 마가린과 버터 식이군에서 유의적으로 높았으며 배설되는 trans 지방산 함량은 마가린 식이군에서 가장 높았다. 세포막 유동성은 옥수수유군에 비해 마가린과 버터식이군에서 유의적으로 감소하였다. 본 연구의 결과로 미루어 볼 때 trans 지방산 함유 지방 섭취에 의한 고콜레스테롤혈증 유발효과는 확인할 수 없었으며, trans 지방산의 섭취가 분변으로의 콜레스테롤 배설을 증가시키고 HMG-CoA reductase 활성을 저하시켜 혈장 콜레스테롤을 감소시킨 것으로 사료되며 버터군에서 동맥경화지수가 가장 높게 나타난 것은 버터의 포화지방산, 특히 미리스틴산과 팔미트산의 높은 함량 때문으로 사료된다. 그러나 마가린과 버터식이군의 세포막 유동성이 현저히 감소한 것은 세포막에서 trans 지방산이 포화지방산과 유사한 거동을 보이는 때문으로 풀이된다.

• 한국식품과학회지
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• 제25권2호
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• pp.105-108
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• 1993

한국 간장과 마가린의 식염함량을 효율적이고 신속하게 측정하기 위하여 시관 간장과 가정에서 양조한 간장, 그리고 마가린을 선정하여 전기전도도(conductivity)를 이용한 측정법을 설정하였다. Wien bridge를 사용하여 제작한 conductivity meter로 측정한 값과 식염농도와의 사이에 다음 직선식이 성립하였다. $15^{\circ}C$ y=0.083x-1.253 (1) $20^{\circ}C$ y=0.077x-2.062 (2) $25^{\circ}C$ y=0.071x-2.686 (3) $30^{\circ}C$ y=0.066x-3.153 (4) $35^{\circ}C$ y=0.062x-3.522 (5) y=(-0.001139t+0.0999)x+(-0.126t+0.557) $(temperature\;range;\;15{\sim}35^{\circ}C)$ (6) x : conductivity $[{\mu}{\Omega^{-1}{\cdot}cm^{-1}]$ y: 식염농도 [%], t : 온도 $[^{\circ}C]$ $20^{\circ}C$에서 식 (2)과 실측 전기전도도에서 산출한 식염 함량과 종래법(Mohr법, A A법)으로 정량한 값의 편차는 0.27[%]이었다. 그리고 Table 2에서 $|A{\sim}B|$의 평균편차가 0.23[%]에 불과하므로 식 (6)에 의거하여 임의의 온도에서 측정한 conductivity는 별도의 온도 보정없이 식염함량을 산출할 수 있다. 마가린 : 마가린을 100배 희석하여 에멜죤을 파괴한 다음 $20^{\circ}C$에서 측정한 전기전도도와 종래법으로 정량한 식염함량간에는 다음 식이 성립되었고 편차는 평균 0.028[%]로써 정확성의 양호한 일치를 보였다. y=0.00266x+0.57 (7) y 식염농도 [%], x : conductivity $[{\mu}{\Omega}^{-1}{\cdot}cm^{-1}]$ 이상의 결과로 보아 저자들이 제작한 conductivity meter는 간장과 마가린의 식염함량을 중래의 분석방법보다 정화도가 떨어지지 않으면서도 신속(수초내지 3분이내)하게 측정할 수 있으며 또 휴대가 간편하여 생산현장에서 이용도가 매우 높을 것으로 기대된다.

• 한국응용과학기술학회지
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• 제3권2호
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• pp.49-64
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• 1986

This experiment is carried out to study effect of choline-deficient diet on serum and liver lipid contents of male rats. The experimental animals use 36 male Sprague-Dawley rats weighing about $100{\pm}3g$. They are classified into 7 groups and fed to experimental diets which are composed of 0.8% choline-supplement of deficient diets in addition to 14% corn oil, 14% corn margarine and 14% lipids mixed with 4% corn oil and 10% corn margarine, respectively. After feeding for 4 weeks, I measure lipid concentration of serum and liver, and the result are as follows. 1. The choline-deficient diet group decreases slightly the rates of weight gain and feed efficiency as compared with those of the choline-supplement diet group, but increases liver weight. 2. The choline-dificient diet group decreases the serum concentrations of total cholesterol (TC), free cholesterol, HDL-choelsterol, VLDL, LDL-cholesterol and phospholipid (PL), but increases the contents of triglyceride and the ratios of cholesterol/HDL-cholesterol and triglyceride/PL, and indicates no remarkable-difference in the ratio of TC/PL. 3. As compared with the choline-supplement diet group, the choline-deficient diet group contains the higher liver contents of total lipids, free cholesterol and triglyceride, and gives little difference in the liver contents of total cholesterol and phospholipid(PL), and presents the higher ratios of VLDL, LDL-cholesterol/HDL-cholesterol and TG/PL in the liver.4. In the choline-deficient diet group, the coutents of serum and liver lipid is not influenced by the kind of dietary fat. On the other hand, the choline-supplemented diet group indicates a significantly lower content of phospholipid in the corn margarine-added diet group than in the corn oil-added diet group. As aforementioned results, I think that the choline-deficient diet induces fatty liver in male rats without relation to kind of fatty acid, and cholines-upplement diet with saturated fatty acid makes the more decrease of liver phospholipid than that with polyunsaturated fatty acid.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.

• BMB Reports
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• 제39권5호
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• pp.516-521
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• 2006

Modifications in dietary fatty acid intake might lead to a modification in membrane phospholipid fatty acid composition. The purpose of this study was to investigate relationship between different type of oil consumption and leukocyte membrane phospholipid composition. This study was carried out in subjects utilizing butter (n = 15), margarine (n = 15), fluid oil (n = 15) and mixed types of oils (n = 15) in total 60 subjects. Leukocytes were separated from total blood by dextran sedimentation method. Membrane lipids and proteins were isolated following the cell disruption. Fatty acids of membrane phospholipids were isolated by hydrolysation with phospholipase B under ultrasonic dismembranator. Free fatty acids were identified with gas chromatography at chloroform phase. The results obtained were compared with data obtained by chromatograms of the standards. Results more prominent values of arachidic, dihomo-$\gamma$-linolenic and palmitoleic acids were found in butter-or mixed oil-user groups; eicosadienoic, eicosamonoenoic, dihomo-$\gamma$-linolenic and behenic acids in fluid oil; heptanoic, valeric, eicosadienoic and linolenic acids in margarine groups. The fatty acid composition of mixed oil was similar to butter, while other two oils were so different. From this study, it was concluded that the type of oil consumption might have an influence on phospholipid components of plasma membranes.

• 한국식품조리과학회지
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• 제6권2호
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• pp.37-50
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• 1990

The cause and the degree of the cis to trans isomerization were investigated about soybean oil (SBO), corngerm oil (CGO), cottonseed oil (CSO), margarine (MG) and shortening (ST). All samples treated with various conditions were analyzed to determine physicochemical characteristics (AV, POV, IV, RI), fatty acid composition, total trans fatty acid content and change of trans fatty acid composition by GLC, IR and HPLC. The results were obtained as follows; 1. Physicochemical constants were changed with a gentle slope according to incubating period at 40${\pm}$2$^{\circ}C$ and physicochemical constants of margarine and shortening were changed, significiantly. 2. The saturation degree in the unsaturated fatty acid composition determined by GLC gradually were increased during incubation and heating periodically. For palmitic-and stearic acid content at the samples stored in the incubator, the saturation degrees were gradually increased. But for the case of heat treatment, they were increased more rapidly than other fatty acids. 3. Total trans fatty acid contents in each samples were determined by GLC, IR and HPLC, the amount of trans fatty acids were measured with discrepancy. It was caused by deviation of analytical instruments, methods and the kinds of samples. Trans fatty acids were measured more definitly in IR more than GLC and HPLC. On the other hand, total trans fatty acid contents in average levels for SBO, CGO, CSO, MG and ST stored for 35 days and heated for 24 hours were 1.3%, 1.1%, 0.9%, 22.6% and 13.8%, and 3.6%, 3.0%, 2.8%, 41.2% and 20.8%, respectively.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.288-293
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• 2007

청국장을 이용하여 마가린, 버터 대용품을 개발하고자 하였다. 청국장 고유의 냄새는 동결건조 마늘을 처리하여 발효과정에서 제거가 가능하였다. 청국장이 갖고 있는 고유의 높은 점도로 인하여 흐름성이 매우 낮아 물질을 제조하는데 어려움이 있었으나 이는 3%(w/w) 수준의 대두유 처리로 개선할 수 있었다. 이 과정에서 trans 지방산 함량의 변화를 측정한 결과 초기 0.02${\sim}$0.05%로 일반적인 마가린, 버터에 비하여 아주 낮은 trans 지방산 함량을 나타내었고, 저장 4주 후에도 0.03${\sim}$0.08%로 거의 검출 허용 한계치의 수준을 보였다 따라서, 동결건조 마늘을 처리하여 일부 젊은 층에서 기피해 오던 고유의 냄새를 없앤 청국장과 대두유를 사용하여 제조한 마늘 청국장 페이스트의 상용화가 가능할 것으로 판단된다.