• Proceedings of the Korean Society of Crop Science Conference
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• 2018.10a
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• pp.250-250
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• 2018

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1333-1337
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• 2016

This study aimed to investigate the effects of red pepper seed powder on the physicochemical properties (pH, CIE color value, water holding capacity, dry yield, proximate composition, and shear force) of restructured chicken thigh jerky. The restructured chicken thigh jerky samples were prepared with the following amounts of red pepper seed powder [0% (control), 1%, 2%, and 3%]. Moisture contents of samples containing red pepper seed powder were significantly higher than those of control (P<0.05). The lightness, redness, and yellowness of samples an increased with an increase in red pepper seed powder. Water holding capacity and dry yield of samples increased with increasing concentration of red pepper seed powder. However, shear force of samples showed a downward trend with increasing red pepper seed powder level. The sensory evaluation of samples containing 3% red pepper seed powder were highest. The results indicate that red pepper seed powder could be enhance the physicochemical properties of restructured chicken thigh jerky.

• Journal of Nutrition and Health
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• v.38 no.1
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• pp.3-10
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• 2005

The study analyzed the lipid patterns and fatty acid compositions of serum and liver tissues in groups of Sparague-Dawley rats. Some of the groups were fed with an basal diet, which contained com oil (C), grape seed oil (GSO), or perilla oil (P), and the others were fed with a high fat diet, which had cholesterol (1%) and lard (10%) mixed with corn oil (CHF), grape seed oil (GSHF), or perilla oil (PHF). The amount of dietary intake was higher for the basal diet groups than the high fat diet groups. And diet efficiency was significantly low in the group of rats fed with the basal diet mixed with perilla oil. From the analysis of the serum lipid patterns, a significant decrease in total lipid concentration was observed in the group of rats fed on the basal diet mixed with perilla oil and the high fat diet group. The levels of triglyceride and phospholipid were significantly low in the basal diet group when perilla oil or grape seed oil was involved. The ordinary diet groups showed significantly higher in HDL-C than the high fat diet groups. There was no significant difference among the basal diet groups, whether the diet was mixed with grape seed oil, perilla oil, or com oil. However, a significant increase in HDL-C was observed in the group of rats fed with the high fat diet containing perilla oil. For LDL-C, there was a significant difference between the high fat diet groups and the basal diet groups. LDL-C was especially low in the group of rats fed with the high fat diet to which perilla oil was added, and the grape seed-added high fat diet group showed a decreasing tendency in LDL-C. The content of total fat, total cholesterol, and triglyceride was the lowest in the group of rats fed with the perilla oil-containing basal diet, and this group was followed in order by the grape seed oil-containing diet group and com oil-containing diet group. In the analysis of the fatty-acid composition in liver tissue, the high fat diet groups showed an increase in saturated fatty acids and polyunsaturated fatty acids, but a decrease in mono unsaturated fatty acids when compared to the basal diet groups. The composition ratio of fatty acids varied according to which type of oil the diet contains. Our finding suggest that grape seed oil was an apparent diet effect on the fatty-acid composition.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.195-203
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• 2016

This study was conducted to evaluate the effect of dietary supplementation with rice bran, flax seed, or sunflower seed to finishing native Korean cattle (Hanwoo) on growth performances, carcass characteristics, fatty acid composition, free amino acid and peptide contents, and sensory evaluations of Longissimus muscle (LM). A total of 39 Hanwoo steers (average age of 22.2 mo and average body weight (BW) of 552.2 kg) were randomly divided into Control, rice bran (RB), flax seed (FS), or Sunflower seed (SS) groups. The steers were group fed for 273 d until they reached an average age of 31.2 mo. Final BW was 768.2, 785.8, 786.2, and 789.0 kg, and average daily gain was 0.79, 0.85, 0.82, and 0.84 kg for the Control, RS, FS, and SS groups, respectively (p>0.05). Fat thickness of the FS group (19.8 mm) was greater (p<0.05) than that of the other groups. Final yield grade converted into numerical values was 2.0 for the RB group, 1.7 for the Control and SS groups, and 1.4 for the FS group. Marbling degrees for the Control, SS, RB, and FS groups were 5.3, 5.1, 4.7, and 4.6, respectively. Percentages of palmitic acid ($C_{16:0}$), stearic acid ($C_{18:0}$), and arachidic acid ($C_{20:0}$) in the LM were not different among the groups. Palmitoleic ($C_{16:1}$) acid was higher (p<0.05) in the SS group. The concentration of oleic acid was highest (p<0.05) in the Control group (47.73%). The level of linolenic acid ($C_{18:3}$) was 2.3 times higher (p<0.05) in the FS group compared to the other groups. Methionine concentration was (p<0.05) higher in FS (1.7 mg/100 g) and SS (1.2 mg/100 g) steers than in the Control or RB groups. Glutamic acid and ${\alpha}$-aminoadipic acid (${\alpha}$-AAA) contents were (p<0.05) higher in the FS group compared to the other groups. LM from the FS group had numerically higher (p>0.05) scores for flavor, umami, and overall palatability in sensory evaluations. In conclusion, supplementation of flax seed to diets of finishing Hanwoo steers improved sensory evaluations which might have been caused by increases in flavor related amino acids such as methionine, glutamic acid and ${\alpha}$-AAA and peptides, anserine and carnosine, and their complex reactions.

• Journal of Life Science
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• v.8 no.2
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• pp.137-144
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• 1998

These studies were undertaken to investigate changes of major components occuring during germination of sesame (Sesamum indicum L.) seeds, Changes of total lipid and protein contents, and fatty acid composition were determined. Also, the correponding values of various components in cotyledons, hypocotyls and roots were measured according to germination stage. The results were summarized as follows; During germination, total lipid and protein contents decreased. In particular, protein contents rapidly decreased to the 3 days after gemination(DAG), and then total lipid contents rapidly decreased. In changes of total lipid and protein of cotyledons, hypocotyles and roots detected at the 10, 15 and 20 DAG, some variations were determined. The contents of lipid and protein in hypocotyls rapidly decreased, but since than no changes were observed. In contract, in roots similar changes patterns were observed, while since 15 DAG a rapidly increase was wxamined. In fatty acid composition of total lipid ,saturatedmfatty acids such as palmitic acid increased during the germination. On the other hand, unsaturated fatty acid such as olic acid and linoleic acid decreased during the same periods. In changes of fatty acid composition of total lipid of cotyledons, hypocotlys and roots, saturated fatty acids such as palmitic acid and stearic acid increased during the germination. However, linoleic acid decreased during the same germination suggesting that this may be due to the rapid degradation. However, linoleic acid decreased during the same periods. According to SDS-PAGE analysis, there was no detectible polypeptide bands on the gel before seed germination suggesting that this may be due to the rapid degradation of the storage peotein in the mature seed by hydrolytic enzymes during the stag. As germination continued polypeptide bands, one with 40KD, two with 32∼34Kd and one with 24KD, were detected on the gel.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.770-778
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• 2012

In this study, the effects of intake of Acer mono Max. seed oil, and Magnolia denudata seed oil on the lipid levels of mouse blood were compared to those of commercially available vegetable oils. Five ICR mice were each fed a corn oil, Acer mono Max. seed oil, and Magnolia denudata seed oil supplemented diet for a total of 8 weeks. The serum profiles of mice fed Acer mono Max. seed oil and Magnolia denudata seed oil were high in palmitic acid, oleic acid, and linoleic acid. The saturated fatty acid contents of mice fed Acer mono Max. seed oil and Magnolia denudata seed oil were 3.95% and 0.88%, whereas the unsaturated fatty acid contents were 8.71% and 4.60%, respectively. The liver and spleen weights of mice fed Acer mono Max. seed oil were higher than those fed corn oil (p<0.05). Total cholesterol level was highest in mice fed Acer mono Max. seed oil (p<0.05), whereas there were no significant changes in the cholesterol levels of mice fed Magnolia denudata seed oil and corn oil. The HDL-cholesterol levels in mice fed Acer mono Max. seed oil ($175.80{\pm}27.66mg/d{\ell}$) and in those fed Magnolia denudata seed oil ($145.20{\pm}19.10mg/d{\ell}$) were higher compared to those of mice fed corn oil (p<0.05). In conclusion, there were no significant differences in fatty acid composition between mice fed Acer mono Max. seed oil and Magnolia denudata seed oil. Future study on the antioxidant effects of seed oils should be carried out.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.80-90
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• 2001

This study was carried out to investigate to proximate compositions, free sugars, organic acids, amino acids, and volatiles from the fresh leaf, root and seed of coriander. The research results are as follows: Moisture was 79.93% in the leaf, 81.89% in the root. Crude protein, crude lipid and crude ash were the highest in the seed. Ascorbic acid was 65.4mg% in the leaf and 37.83mg% in the root. Glucose, fructose and sucrose were the major free sugars. Glucose was 7.92mg% and fructose 7.51mg% in the leaf. Sucrose was 17.34mg% in the root, highest level. Among organic acids, malic acid was 354.55mg% in the leaf, the highest level. The content rate of organic acids was high in the order of leaf, seed and root. The content rate of total amino acid was high in the order of seed, root and leaf. Glutamic acid and aspartic acid were high in the leaf and root. Glutamic acid and proline were high in the seed. The content rate of free amino acid is the same as that of total amino acid. Glutamic acid and serine were high in the leaf and seed. Glutamic acid and treonine were high in the root. The contents of total amino acid in each parts of the coriander was higher than that of free amino acid, The composition of amino acid in the total amino acid and free amino acid was different. The volatile constituents were extracted by steam distillation method and analyzed by GC-Mass. The content of the volatile constituents was 45.31mg% in the leaf, (E)-2-decenal was the highest, followed by decanal, 2-dodecenal, (E)-2-decen-1-ol in order, aldehyde and alcohol was major constituents. The content of the volatile constituents was 36.01mg% in the root and 54.37mg% in the seed. linalool was the highest in the root and seed. it was 22.27 %, 53.67% in root and seed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.4
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• pp.331-336
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• 2004

Changes in the level of metabolites in leaves and pods were examined with respect to the seed chemical composition in black soybean. There was no further increase in pod length after 42 days after flowering (DAF). Pod weight, however, persistently increase until 73 DAF, thereafter the weight was slightly lowered. The seed storage protein, however, increased drastically as the increasing rate of pod weight was lessened at 61 DAF. The accumulation of seed storage proteins was occurred conspicuously as the increasing rate of pod weight was slowed down. The chlorophyll content both in leaves and pods was drastically decreased after 50 DAF. The beginning of drastic reduction in chlorophyll content was occurred concomitantly with the reduction of soluble protein content in leaves. The sugar content in leaves showed similar tendency with chlorophyll and soluble protein content. The starch level in leaves, however, showed different changing pattern during seed development. The starch content in leaves was increased persistently until 66 DAF, thereafter the content was decreased drastically to about $55\%$ of maximal value at 66 DAF. Total phenolics content in leaves and the anthocyanins content in seeds were stable without noticeable increase until 66 DAF. The contents were increased dramatically after 66 DAF showing the synchronized pattern with the decrease in starch level in leaves. The levels of the selected metabolites in leaf and seed suggested that the accumulation of chemical components of black soybean seed is launched actively at 66 DAF. The profile of storage proteins was nearly completed at 61 DAF because there was no large difference in densitometric intensity among protein subunits after 61 DAF. In soybean, chemical maturation of seed begins around 61 to 66 DAF at which most metabolites in vegetative parts are decreased and remobilized into maturing seeds.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.171-174
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• 2005

This study was conducted to know the difference of major characteristics between seed and vegetable perilla varieties. Perilla accessions examined were classified into two groups, i.e., seed perillla variety (saeyeopcildeulkkae, yangsandeulkkae, and younghodeulkkae) and vegetable perilla variety (ipdlkkae 1, namcheondeulkkae, and manbaekdeulkkae). The differences of growth characteristics were observed between two types of perilla varieties. The average flowering date of vegetable perilla varieties (Sep. 28) was 23 days later than that of seed perilla varieties (Sep. 5). Also, the stem height and node numbers of vegetable perilla varieties lower than those of seed perilla varieties. The average 1,000-seed weight, yield, and oil content of seed perilla varieties were higher than those of vegetable perilla varieties. However, as leaf characteristic, the leaf yield (1.8 times) and cyanidin content (2.1 times) were greater than in perilla variety for vegetable. No difference was observed in fatty acids composition between two types of perilla varieties. The average total chlorophyll content in leaves of seed perilla varieties was higher than in that of vegetable perilla varieties.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.178-183
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• 1994

The fresh perilla seed and tile one-year stored perilla seed were solvent extracted for their oil. On the other hand, the fresh seed and the stored seed were germinated in the dark at $25{\sim}28^{\circ}C\;for\;2{sim}3$ days and then solvent extracted. The above four kinds of perilla oil, that is, the oil from the nongerminated and fresh seed(NFO), the oil from the nongerminated and one-year stored seed (NSO), the oil from the germinated and fresh seed(GFO), and the oil from the germinated and one-year stored seed(GSO) were analyzed with regards to the chemical composition, and the effects of germination of the seed on the oxidative stability of perilla oil were studied. The iodine value and the saponification value were similar in all the perilla oils, but the acid value was increased by germination of the seed. The contents of free fatty acid and diacylglycerol were increased by germination of the seed, while the content of triacylglycerol was decreased. Of the polar lipid components, the content of phosphatidyl ethanolamine was greatly increased by germination of the seed. The contents of total tocopherol of perilla oil from the fresh seed and the one-year stored seed were 494 ppm and 439 ppm, respectively, and by germination of the seed increased to 560 ppm in GFO and 515 ppm in GSO, respectively. Especially a great change in the content of ${\gamma}-tocopherol$ was observed. The oxidative stability of perilla oil was increased by germination of the seed and the increase was distinct in the case of the one-year stored seed compared with that in the case of the fresh seed.