• Journal of the Korean Chemical Society
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• v.57 no.6
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• pp.738-743
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• 2013

Linoleic acid and its metabolites have various medicinal effects with carboxylic acid functional group. General carboxylic acid compounds are discovered as glucuronide metabolites by UGT glucuronosyl transferase at liver. Consequently, glucuronides of linoleic acid metabolites are expected as potent conjugated metabolite. A previous study reported two epoxide metabolites and two dihydroxy metabolites of linoleic acid. There are prepared their glucuronic acid conjugated compounds as potent linoleic acid metabolites.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.224-228
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• 1991

The effect of linoleate hydroperoxides(LAHPO) on pepsin activity was investigated. The activity of pepsin was largely decreased by LAHPO at various temperatures and pH. The inactivation of pepsin seems to be the radicals in the system because ascorbate and metal ions enhanced the inactivation of enzyme by LAHPO. It was shown by SDS-PAGE that LAHPO caused scission of the enzyme in the model system.

• 사료
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• s.50
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• pp.71-74
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• 2011

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.23-28
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• 1992

Starch solid model system was employed to investigate the effect of lipoxygenase, ${\beta}-carotene$, ${\alpha}-tocopherol$ and water activity on the oxidation of linoleic acid. The rate of oxidation of linoleic acid by lipoxygenase was increased with the increase in water activity, Addition of ${\beta}-carotene$ and ${\alpha}-tocopherol$ to this system has been shown to inhibit the oxidation of linoleic acid and ${\alpha}-tocopherol$ was more effective antioxidant than ${\beta}-carotene$. However, an increase in the concentration of ${\beta}-carotene$ was found to have a strong antioxidant effect in the solid model system. And also the antioxidative action of ${\beta}-carotene$ was increased with increasing water activity in this system.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.151-157
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• 2014

Korean native chicken (KNC) is classified as five lines (grey, black, red, white, brown) based on the plumage colors. The KNC has superior meat quality and flavor compared with those of the commercial broilers, which can be explained by the high arachidonic acid contents. The current study was conducted to investigate arachidonic acid contents in five lines of KNC and used for the development of commercial KNC. Breast and thigh muscles from 597 F1 KNC birds were used in this study and linoleic (precursor of the arachidonic acid) and arachidonic acid contents were measured by the standard protocol. In addition, heritabilities and genetic correlations were estimated. As the results, arachidonic acid contents were significantly different among the KNC lines. Also, relatively high heritabilities (0.414~0.570) for arachidonic acid contents were estimated in both breast and thigh muscles. The estimated genetic correlation was negative between linoleic and arachidonic acids. This study indicated that selection of KNC is possible for improving meat flavor in relation to the arachidonic acid. Also, this study can be used for making breeding plans for commercial KNC in the future.

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.170.1-170
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• 2001

• Applied Chemistry for Engineering
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• v.24 no.3
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• pp.291-298
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• 2013

Conjugated linoleic acid methylester was synthesized through isomerization of linoleic acid methylester by using heterogeneous catalysts. As for heterogeneous catalysts, Ni supported zeolite type catalysts were used. H zoelite Y (HY) were ion exchanged with KCl aqueous solution to synthesize K zeolite Y (KY), and with impregnation method, Ni supported zeolite catalysts were synthesized. Catalysts were used after pre-treatment by using hydrogen. HY catalysts showed a high conversion at low temperatures; but a low selectivity for conjugation reaction. KY catalysts showed a low conversion at low temperatures; but a similar conversion with HY catalysts at high temperatures while a high selectivity at low temperatures. As a result, 4 wt% Ni/KY720 recorded the high conjugation yield of 63.4% at 220.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.235-241
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• 2017

Generally, peanuts are classified as high-fat foods as they possess high proportions of fatty acids. This study compared lipid constituents and properties between normal and high-oleic peanuts. Gas Chromatography-Flame Ionization Detector (GC-FID) analyses revealed that the fatty acid levels were significantly different between the normal and higholeic peanuts (p<0.05). Eight fatty acids were identified in the samples, including palmitic (C16:0), stearic (C18:0), oleic (C18:1, n9), linoleic (C18:2, n6), arachidic (C20:0), gondoic (C20:1, n9), behenic (C22:0), and lignoceric (C24:0) acids. Four tocopherol homologs were detected, and ${\alpha}$- and ${\gamma}$-tocopherols were the predominant ones. Tocopherols were rapidly decomposed during 25 day storage at $80^{\circ}C$. The main identified phytosterols were beta-sitosterol, ${\Delta}^5$-avenasterol, campesterol, and stigmasterol. Acid and peroxide values indicated that high-oleic peanuts have better oxidative stability than normal peanuts. These results can serve as the basis for the use of peanuts in the food industry.

• 축산식품과학과 산업
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• v.3 no.1
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• pp.37-48
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• 2014

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.15-19
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• 1981

Fatty acids were prepared from oil from Korean Panax ginseng root and were determined by a high performance liquid chromatography. The major fatty acids in the Korean Panax ginseng root oil were found to be linoleic 42.62%, palmitic 29.85%, oleic 12.31%, stearic 7.88% and linolenic acid 7.34%.