• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.25-30
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• 1989

Effects of cooking and drying methods on the composition of glycolipids and phospholipids of shrimp, Metapenaeus joyneri, were investigated. Major components of the glycolipids were esterified steryl glycosides, monogalactosyl diglycerides and steryl glycosides. Hot air drying enhanced the esterified steryl glycosides content substantially with the reduction of the monogalactosyl diglycerides content. However, reversed pattern was shown for freeze drying. Main components of the phospholipids were phosphatidyl ethanolamines, phosphatidyl cholines, phosphatidic acids, phosphatidyl inositols and phosphatidyl serines. Phosphatidic acids content for hot air and freeze dried shrimp without tooting was 8.3% and 5.9%, respectively. On the other hand, freeze dried shrimp with microwave heating was higher in phosphatidyl ethanolamines contents but lower in phosphatidyl cholines contents than hot air dried shrimp. Major fatty acids of the glycolipids and phospholipids fractions were pentadecanoic acid, palmitic acid, oleic acid, nervonic acid and eicosapentaenoic acid in fresh shrimp.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.143-148
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• 1986

The composition of glycolipids and phospholipids of milled rice grain were studied for four nonglutinous and two glutinous varieties grown in Korea. Main classes of the glycolipids were esterified sterylglycosides, monogalactosyl diglycerides, steryl glycosides, digalactosyl diglycerides and cerebrosides in both of nonglutinous and glutinous, and no differences in individual content of the classes between both varieties. Of the phospholipids, Iysophophatidyl cholines, phosphatidyl cholines, phosphatidyl ethanolamines, phosphatidyl inositols and phosphatidyl serines were the major components, comprising oveer 85% of this class, and smaller amounts of diphosphatidyl glycerols and phosphatidyl glycerols were present. There was significant differences individual content of the phospholipid classes between both varieties. The major fatty acids of glycolipids and phospholipids fractions were palmitic, linoleic and oleic acids in both of nonglutinous and glutinous varieties. But content of palmitic acid in glycolipids fraction and stearic, oleic and linoleic acids in phospholipids fraction showed significant differences between both varieties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.735-740
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• 1996

This study was carried out to determine the composition of glycolipids and phospholipids in Japonica and Indica rice bran oils. The ratio of glycolipids and phospholipids was 4.1 : 6.5% in Japonica rice bran oils and 2.6 : 3.7% in Indica rice bran oils. Polar lipid content was significantly higher in Japonica rice bran oils. The main components of glycolipids were esterified steryl glycoside, monogalactosyl diglyceride steryl glycoside, cerebroside and digalactosyl diglyceride. The content of esterified steryl glycoside was the highest, resulting in 48.8~52.1% of total glycolipids. Phospholipids in rice bran oils consisted of diphosphatidyl glycerol, phosphatidyl ethanolamines, phosphatidyl inositol, phosphatidyl serines, phosphatidyl choline and lysophosphotidyl choline. Major fatty acids of the glycolipids and phospholipids fractions were oleic, linoleic and palmitic acids in Japonica and Indica rice bran oils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.75-84
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• 1987

Lipids in Bush Clover (Lespedza bicolor) seed were extracted with the mix ture of chloro-form-methanol (2 : 1, v/v) and then fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were determined by thin layer and gas chromatographies. The results were summarized as follows. In Bush Clover seed, the contents of neutral lipids, glycolipids and phospholipids were 71.75%, 23.26% and 4.99% respectively. Triglycerides(61.90%) and free fatty acids(22.04%) were the major components among the neutral lipids. Esterified sterols, free sterols, diglycerides and monoglycerides were the minor components. The major components of glycolipids were monogalactosyl diglycerides(38.19%) the others were esterified steryl glycosides, cerebrosides and digalactosyl diglycerides. The major components of the phospholipids were phosphatidyl cholines(36.46%), phosphatidyl inositols(21.52%) and phosphatidyl ethanolamines(17.29%). The major fatty acid of total lipid, neutral lipids and glycolipids were linoleic acid, linolenic acid, oleic acid and palmitic acid. On the other hand, predominate fatty acid of phospholipids were linoleic acid, palmitic acid, linolenic acid and stearic acid.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.37-42
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• 1981

Polar lipids of the total lipid extracted from 4 representative varieties of barley grown in Korea and their corresponding malt were studied. The average content of glycolipids and phospholipids in barley were 8.9 and 17.3% and their average content of malt were 12.3 and 19.2%, respectively. Among the glycoliplds of the barley, digalactosyl diglycerides and monogalactosyl diglycerides were the major components, and the malts showed somewhat lower amounts of those components. Steryl glycosides and cerebrosides were the minor components of the glycolipids, and malts of the barley showed somewhat increased amounts of those components. Phosphatidyl cholines, lysophosphatidyl cholines, diphosphatidyl glycerols, and phosphatidyl ethanolamines were the major components of the phospholipids for the barley and represented 85 to 90% of the total phospholipids. The malts had lower amounts of phosphatidyl cholines and the lyso analog, and higher amounts of phosphatidyl ethnolamines and diphosphatidyl glycerols. The fatty acid composition in the glycolipids and phospholipids were similar to the pattern in those of the neutral lipids. But glycolipids and phospholipids fractions contained a higher percent of linoleic and palmitic acid than other lipid fractions, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.175-180
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• 1984

Lipids in oyster mushroom (Pleurotus florida) were extracted by the mixture of chloroform-methanol (2: 1, v/v) and fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were deter- mined by thin-layer and gas-liquid chromatographies. Fresh oyster mushroom contained 0.5% total lipid in which the contents if neutral lipids, glycolipids and phospholipids were 33.8%, 19.7% and 45. 6%, respectively, Triglycerides(38.2%), free fatty acids (20%) and free sterol (10%) were the major components among the neutral lipids. Diglycerides, monoglycerides, sterol esters and three unidentified neutral lipids were the minor components. Major components of glycolipids were steryl glycosides(35.9%) and esterified steryl glycosides (23.7%). Digalactosyl diglycerides, mono-galactosyl diglycerides and two unknown components were also present. Of the phospholipids, phosphatidyl cholines and serines (48.2%), and phosphatidyl ethanolamines(44.4%) were the major components. On the other hand, the major fatty acids of neutral lipids we.e linoleic, palmitoleic, oleic and palmitic acid. Linoleic and palmitic acid were the predominant fatty acids of both glycolipids and phospholipids.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.195-201
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• 1983

Lipids isolated from three barley samples were identified and quantitated by column, thin layer and gas liquid chromatographic techniques. These lipids were shown to consist of 69.3-73.1% neutral lipids, 9.6-16.5% glycolipids, and 14.2-17.9% phospholipids. Among the neutral lipids, triglycerides were predominant (54.2 to 55.7%) with smaller amounts of 1,2-diglycerides, 1,3-diglycerides, free sterols, free fatty acids, steryl esters, and three unknown being present. Among the glycolipids, digalactosyl diglycerides (31.3 to 33.2%) and monogalactosyl diglycerides (26.2 to 29.6%) were the most abundant. Esterified steryl glycosides, steryl glycosides, cerebrosides, sulfolipids, and an unknown component were present as minor components. Of the phosopholipids, phosphatidyl cholines and serines, lysophosphatidyl cholines, and phosphatidyl ethanolamines were the major components, comprising over 80% of this class. The major fatty acids in the total and the three lipid classes were palmitic, oleic, linoleic and linolenic acids. However, the neutral lipids fraction contained more oleic acid than other lipid fractions, and the phospholipids fraction contained more palmitic acid than the other lipid fractions.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.388-393
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• 1982

Lipids extracted from two garlic samples (Allium sativum Linnaeus) were studied. Total lipid content of the samples ranged from 310 to 342mg/100g of fresh garlic. These lipids were shown to consist of $36.4{\sim}43.5%$ neutral lipids, $20.3{\sim}24.3%$ glycolipids, and $36.2{\sim}39.3%$ phospholipids. Among the neutral lipids, triglycerides were predominant $(80.5{\sim}83.6%)$ with smaller amounts of free sterols, free fatty acids, and sterol esters being present. 1, 2-Diacylglycerol acetates, 1, 3-diacylglycerol acetates and cholesterol acetates were also tentatively identified. Esterified steryl glycosides and steryl glycosides were major sugar-containing lipids, but monogalactosyl diglycerides, cerebrosides, digalactosyl diglycerides and sulfolipids were relatively minor components. Of the phospholipids, phosphatidyl cholines and serines, and phosphatidyl ethanolamines were the major components, comprising over 85% of this class. Phosphatidic acid and phosphatidyl inositols were also present. The major fatty acids in the total and three lipid classes were linoleic, palmitic, oleic and linolenic acid.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.185-192
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• 1980

To study lipid components of Panax ginseng produced in Korea, the lipids of fresh ginsengs were extracted with the mixture of chloroform-methanol (2:1, v/v) and those of dried ginsengs were extracted with diethyl ether respectively. The lipid components extracted were separated and quantitated by column, thin layer and gas-liquid chromatographies. The results were summarized as follows : 1. Fresh ginseng contained 0.62% total lipid of which 45.28% were neutral lipids, 18.12% glycolipids, and 36.60% phospholipids. But dried ginseng contained 0.89% total lipids of which 86.48% were neutral lipids, 9.20% glycolipids, and 4.32% phospholipids. 2. Triglycerides (37.6 to 42.5% of the total neutral lipids) and sterol esters (16.5 to 19.6%) in all the fresh and dried ginseng were the major components among the neutral lipids. Monoglycerides, diglycerides, free fatty acids and free sterols were minor components. 3. Digalactosyl diglycerides (23.5% of the total glycolipids) in the fresh ginseng and steryl liglycosides (28.9%) in the dried ginseng were predominant components among the glycopids, respectively, Esterified steryl glycosides and monogalactosyl diglycerides were also identified, and four unknown spots in the fresh ginseng and two unknown spots in the dried ginseng were present. 4. Phosphatidyl cholines (31.3 to 31.9% of the total phospholipids) and phosphatidyl glycerols (34.8 to 36.7%) in all the fresh and dried ginseng were the major components among the phospholipids. Phosphatidyl inositols and phosphatidyl ethanolamines were also identified. 5. The major fatty acids in the fresh and dried ginseng were linoleic $(62.29{\sim}64.32%)$, palmitic $(13.16{\sim}15.63%)$, oleic $(5.73{sim}7.23%)$ and linolenic $(5.73{sim}7.23%)$. The fatty acid compositions in neutral lipid fraction was similar to the pattern in those of the total lipids. But glycolipid and phospholipid fractions contained a lower percent of linoleic acid and a higher percent of palmitic acid than the neutral lipid fraction.