• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.421-425
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• 2004

최근 여러 연구보고에 의하면 capsaicin은 항암, 진통 효과 등을 갖고 있는 것으로 알려져 있으며, 음식에 독특한 색, 맛, 향기를 제공하고 강한 항산화 작용으로 유지의 산패를 억제하는 역할을 하고 있다. 따라서 본 연구는 capsaicin을 고추씨기름을 이용하여 축산식품 조리 시에 첨가될 것을 기대하여 그 함량을 조사하였다. 연구의 결과 농협, (주)오뚜기, (주)사임당의 고추씨 기름이 수안보에서 구입한 고추씨기름보다 capsaicin의 함량이 적은 것으로 나타났다. 농협, (주)오뚜기, (주)사임당의 고추씨기름은 정제와 탈취공정을 거치면서 capsaicin의 함량이 줄어든 것으로 사료되어 정제와 탈취공정 시에 capsaicin의 함량이 줄어들지 않게 하는 방안의 모색이 필요하다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.874-879
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• 1995

This study was designed to evaluate lipid component of serum and organ in matured rats fed oil extract from ducks. Male Sprague-Dawley rats weighing 595g(52-week-old) were divided into 3 groups and fed experimental diets for 8 weeks. Rats were fed soybean oil(control group) diet, duck oil(DO group) diet and duck oil supplemented with 1% cholesterol(DOC group) diet. Serum triglyceride concentration was significantly lower in DO and DOC groups than that in the control group. Serum total cholesterol concentration was significantly higher in DOC group than those in the other groups, while serum HDL-cholesterol concentration was significantly lower in DOC group than those in the other groups. Hepatic total lipid, triglyceride and total cholesterol concentrations in DOC group were significantly higher than those in the other groups. These studies indicate that the duck oil decreases the concentrations of triglyceride and shows almost same concentrations of total cholesterol compared to the soybean oil supplemented group in serum and liver. But hypercholesterolemic effect of duck oil was not improved.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.247-254
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• 1989

In deep-fat frying, the fats and oils are used over and over again, and moisture and air are mixed in to the hot oil. Many reports related to these fats and oils have been established that thermal and oxidative decomposition products and polymers formed under the conditions of deep fat frying are harmful to health. This work was carried out with 3 domestic frying oils and 6 used oils commercially, and that there were difficulties in finding a good definition between fresh oil and used oil with adding unheated oil. As starting materials, commercially used soybean oil and rapeseed oil already passed over induction period in the lipids oxidation standard. From the qualitative point of view, they were inferior to domestic frying oils. Free fatty acid and peroxide value of heated oils were increased gradually by the time pass whereas iodine value were decreased. After adding unheated oil to the heated oil, these values were restored to that of initial levels. On the other hand, content of polar components in the heated oil were directly related to the heating time. This result showed that polar compounds may be a clear indicator of used oils. Fatty acid composition in the used oils, unsaturated fatty acids such as linoleic and linolenic acid decreased while saturated fatty acid content increased with heating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.710-714
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• 2003

This study was carried out to compare the effects of different plant oil sources on lipid metabolism of insulin dependent diabetic mice. Streptozotocin-induced (65 mg/kg B.W.) diabetic mice were fed four kinds of experimental diets with 20% lipid, which composed of 10% lard, and 10% soy bean oil (SBO), 10% rice germ oil (RGO), 10% rice brab oil (RBO) and 10% sesame oil (SSO) respectively, for 7 weeks. Diet intake, body weight, organs weights and lipids levels of serum, liver and feces were measured. There was no significant difference in diet intake and body weight among experimental groups. But the concentrations of serum triglyceride of RGO and RBO groups, and of serum total cholesterol of RGO and SSO groups were lower than those of the others. The hepatic total cholesterol level was the lowest in RGO group. The contents of total lipid and total cholesterol excreted in feces of RGO and RBO groups were higher than those of SBO and SSO groups. These results suggested that rice germ oil can effectively reduce serum triglyceride level and hepatic total cholesterol concentration of insulin dependent diabetic mice than rice bran oil, soy bean oil and sesame oil, and hypolipidemic effect of rice germ oil be due to increasing fecal lipid excretion. But we need to investigate the more detailed factors on lipid reducing effect in rice germ oil and rice bran oil.

• KOREAN POULTRY JOURNAL
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• v.20 no.1 s.219
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• pp.52-55
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• 1988

• Food Science and Preservation
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• v.13 no.3
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• pp.382-388
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• 2006

Physicochemical properties of chufa starch were investigated The result are summarized as follow: Moisture content crude protein and crude fat were 10.10%, 0.31% and 0.41,% respectively. Amylose content of chufa starch was 41.6% and blue value was 0.49. Lightness and whiteness of chufa starch was 96.36 and 92.23 of Hunter's color value. In iodine reaction, maximum absorbance wavelength (${\lambda}max$) was 628 nm. Water binding capacity was 83% and swelling power and solubility of chufa starch were increased slowly to $60^{\circ}C$, but increased rapidly after $60^{\circ}C$. Scanning election microscope(SEM) showed that granule type of chufa starch was round or elliptic type, and average granule size was $10{\mu}m$. The results by differential scanning calorimetry(DSC) revealed that gelatinization patterns were similar to those of potato or rice starch. In rapid viscoanalyzer(RVA) examination, pasting temperature was $79.95^{\circ}C$ and peak viscosity of chufa starch was 385.08.

• Korean Journal of Plant Resources
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• v.26 no.5
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• pp.628-635
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• 2013

In order to evaluate their potential as sources of biodiesel, oil content and fatty acid composition of seeds and fatty acid methyl ester (FAME) properties from seven woody oil plants in Korea were analysed. The oil content of seed of all woody plant species ranged from 15.1 (Ligustrum lucidum) to 70.3% (Camellia japonica) by dry weight. Fatty acid composition consisted mainly of oleic acid, linoleic acid, linolenic acid, palmitic acid and stearic acid, with oleic acid being the most abundant. The content of unsaturated fatty acids of all species was higher than saturated fatty acids. Oxidation stability of seed oils of all woody plants ranged from 2.25 to 8.62 hours/$110^{\circ}C$. Fatty acid methyl ester of Styrax japonica has been found to have the highest iodine value, indicating that unsaturated fatty acid content is higher than other seed oils. Cold filter plug point(CFPP) was varied over a wide range from $0^{\circ}C$ to $-13^{\circ}C$. The cold fluidity of FAME of Chionanthus retusa were excellent.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.416-420
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• 2004

본 연구에서는 현재 우리나라에서 식용으로 많이 쓰이는 식물성 유지인 콩기름, 올리브유, 고추씨기름을 Gas Chromatography를 이용해 각 유지별 지방산의 정성, 정량하였으며 이들 유지의 산화 안정성 평가를 위하여 산화적 반응의 기작의 생성물인 휘발성 분해 산물인 Pentanal 생성을 비교하여 분석하였다. 1. Soybean oil의 지방산 조성은 불포화 지방산은 87.79%, 포화지방산은 12.21%를 차지했으며 Olive oil의 지방산 조성은 불포화 지방산은 82.77%, 포화지방산은 17.23%를 차지했다. Hot pepper oil의 지방산 조성은 불포화 지방산은 85.42%, 포화지방산은 14.58%를 차지했다. 2. 콩기름, 올리브기름, 고추씨기름의 pentane의 함량은 43.4, 30.4, 19.7nL로 측정되었다. 따라서 고추씨기름이 다른 유지에 비해 산화에 대하여 안정함을 알 수 있다. 이상의 결과로부터 실험에 선택된 콩기름, 올리브유, 고추씨기름에는 포화 지방산보다 불포화 지방산의 함량이 많은 것을 알 수 있었고, 특히 체내에서 합성이 불가능해 식품으로 섭취해야만 하는 필수 지방산의 함량이 높아 체내 생체 활동에 유용한 것으로 판단되었다. 산패도 비교 평가에서는 hot pepper seed oil이 olive oil이나 soybean oil보다 낮은 산패도를 나타내어 다른 유지보다 산화 안정성이 뛰어난 것으로 나타났다.

• Applied Chemistry for Engineering
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• v.19 no.1
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• pp.129-132
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• 2008

The purposes of this study were to investigate the physicochemical properties and component values of bamboo oil from Phyllostachys nigra var. henonis obtained by refining process. The tar concentration in the refined bamboo oil (RBO) was decreased to about 78% compared to crude Bamboo oil (CBO). The chromaticities of light, red, and yellow in RBO were 92.4 and 3.0, respectively. This result indicates that the chromaticity of light was increased with the decrease in the tar concentration in the Bamboo oil. The total concentrations of organic acid and phenolics compound in RBO were decreased to about 63% and 80%, respectively. The total concentration of free sugars was decreased to about 78% in RBO and the concentration of free sugar was in the order of lactose, fructose, and glucose. The palmitoleic acid and stearic acid concentrations were higher than that of other fatty acids. The concentration of total organic acid was decreased to about 88% through RBO. Among the various organic acids, the formic acid concentration was highest in the RBO. The minerals concentrations in the CBO were in the order of Ca, K, Na, and Fe. On the other hand, in the case of RBO, it was in the order of Ca, Fe, K, and Na.

• Resources Recycling
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• v.27 no.2
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• pp.55-62
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• 2018

This study aims to investigate the characteristics on bottom ash flotation using vegetable oils as a collector. The experiment of changing the kerosene dosage as a collector for the flotation of coal ashes, the recovery of unburned carbon and unburned carbon content were 80% and 63%, respectively, when the dosage of kerosene was 9 kg/ton. The experiment of using soybean oil as a collector to improve flotation efficiency, the recovery of unburned carbon and unburned carbon content increased to 95% and 68%, respectively, when the dosage of soybean oil was 9 kg/ton. The recovery of unburned carbon and unburned carbon content were 99% and 78%, respectively, when safflower oil containing more poly unsaturated fats with double bonds than soybean oil was 9 kg/ton. The calorific value of the unburned carbon was 5,803 cal/g, confirming that it was possible to be used as a fuel for thermal power plants. Lastly, using vegetable oil as a collector it showed higher recovery of unburned carbon and higher unburned carbon than kerosene, which was mineral oil. Moreover, oil containing a large amount of poly unsaturated fat with two or more double bonds was found to have higher unburned carbon than other vegetable oils; thus showing excellent adsorbability for unburned carbon.