• Title/Summary/Keyword: 리놀레산

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Studies on the Properties and Frying Performance of Domestic Rice Bran Oil (국산(國産) 미강유(米糠油)의 성상(性狀)과 튀김적성(適性)에 관(關)한 연구(硏究))

  • Kim, Gum-Sik;Yum, Cho-Ae
    • Korean Journal of Food Science and Technology
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    • v.15 no.1
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    • pp.77-89
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    • 1983
  • Properties and frying performance of domestic rice bran oil were studied. For this purpose, the analyses on the following characteristics were performed and their comparison with the characteristics of soybean oil was made: fatty acid composition, glycerides, composition, acid value, specific gravity, color, petroleum ether insoluble oxidized fatty acid, viscosity, smoke point, foam test, and water solubility. The results were as follow: 1) Fatty acid composition of domestic rice bran oil by gas chromatography was same as perviously reported, and similar to the fatty acid composition of the rice bran oil in foreign countries. Also the glyceride composition of domestic rice bran oil was analyzed by the methods of TLC, column chromatography, and high performance liquid chromatography. The results were monoglyceride ranged from one to four percent; diglyceride 30-30% and triglyceride 66-80%. Consequently, the composition was proven completely different from that of the other edible oils. 2) The high contents of mono-glyceride in rice bran oil resulted in high values of specific gravity and water-solubility respectively. However, high contents mono glyceride and diglyceride indicated little affection to changes of acid value, color, petroleum ether insoluble oxidized fatty acid, and smoke point on frying. 3) Because of low contents of linoleic acid, domestic rice bran oil was estimated stable on frying, whereas soybean oil was easily polymerized. 4) A serious foaming and low smoke point on Frying in domestic rice bran oil were caused by its impurities. It seems that monoglyceride and diglyceride had little relation with foaming and smoke point. 5) Oils with serious foaming and low smoke point on frying caused a substantial quality loss in terms of flavor and appearance of fried materials.

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Thermooxidative Stability of Soybean Oil, Beef Tallow and Palm Oil during Frying of Steamed Noodles (증숙면 튀김 과정 중 대두유, 우지, 팜유의 가열 산화 안정성)

  • Choe, Eun-Ok;Lee, Jin-Young
    • Korean Journal of Food Science and Technology
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    • v.30 no.2
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    • pp.288-292
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    • 1998
  • Thermooxidative stabilities of soybean oil, beef tallow and palm oil were studied during frying of steamed noodles. Steamed noodles were fried in $150^{\circ}C$ oils for 70 sec at the interval of 30 min. The frying oil was taken every 8 hrs for the analysis of peroxide value (PV) and free fatty acid (FFA) content, fatty acid composition, and tocopherol and tocotrienol content. A little change was shown in PV and FFA content in soybean oil during frying; on the other hand, rapid increase in beef tallow and palm oil was observed. Unsaturated fatty acid content was the highest in soybean oil, followed by palm oil and beef tallow. While fatty acid composition in soybean oil was not changed during frying, unsaturated fatty acid content decreased and saturated fatty acid increased in beef tallow and palm oil, which showed susceptibility to the oxidation. The ratio of linoleic acid to palmitic acid did not show difference with frying time in soybean oil: however, it decreased in other oils with a high correlation with frying time and higher decreasing rate in palm oil was observed. These suggested that soybean oil was the most stable to thermooxidation and the stability was followed by beef tallow and palm oil. Tocopherol was disappeared during frying and 87.5, 81.1, and 73.1% were remained in soybean oil after 8, 16 and 24 hour frying, respectively. Also the rate decreased in the order of ${\gamma}-,\;{\beta}-\;and\;{\alpha}-tocopherol$. However, 34.2 and 169.0 ppm tocopherol and tocotrienol which were present in control samples of beef tallow and palm oil were completely disappeared by 8 hr frying. Therefore, high thermooxidative stability of soybean oil resulted from higher residual amount of tocopherol during frying, and lower stability of palm oil than beef tallow was partly due to high degree of unsaturation.

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Development of Flower Color Changed Landscape Plant through Interspecific and Intergeneric Crosses of Several Cruciferae Crops (십자화과 작물의 종속간 교배를 통한 화색변화 경관용 자원식물 개발)

  • Kim, Kwang-Soo;Park, Won;Lee, Yong-Hwa;Lee, Ji-Eun;Moon, Youn-Ho;Cha, Young-Lok;Song, Yeon-Sang
    • Korean Journal of Plant Resources
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    • v.31 no.1
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    • pp.77-85
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    • 2018
  • The cultivation area of rapeseed (Brassica napus L.) has been increased for oil production and landscaping purpose in Korea. However, as the color of rapeseed flower is very simple, diversified flower color is necessary to improve landscape effect. Interspecific and intergeneric crosses between rapeseed (Brassica napus) and three Cruciferae crops were performed in order to grow diverse flower color of rapeseed. The silique formation rate of interspecific cross rapeseed with cabbage (B. oleracea L) was relatively high (65.8%) and higher than intergeneric cross with rapeseed and radish (Raphanus sativus L.), rapeseed and Orychophragmus, respectively. During silique developing period after artificial pollination, there were many siliques without seeds due to the failure of fertilization. The average number of seed per silique obtained from cross rapeseed and cabbage, rapeseed and radish, rapeseed and O. violaceus were 0.12, 0.4 and 0.12, respectively. The phenotypes of $F_1$ hybrid plants from cross rapeseed and Cruciferae crops were mostly similar to maternal line, but leaf length and leaf width were increased. The interspecific cross of rapeseed and cabbage generated ivory color of flower which is the medium color of parents, and intergeneric cross of rapeseed and O. violaceus created entities with larger flowers which seems to enhance landscape effect. The fatty acid composition of most hybrid seeds intermediated of the two parents for oleic acid, linoleic acid and linolenic acid, content. Whereas hybrid of rapeseed and radish produced less erucic acid than radish parent.

Acute Oral Toxicity and Anti-obesity Effect of Diglyceride Preparation Containing Conjugated Linoleic Acid in Rat (공액리놀레산 함유 디글리세라이드 식용유지 조성물의 rat에 대한 단회 경구투여독성 및 항비만 효과)

  • Hong, Soon-Gi;Park, Chae-Kyu;Lee, Mi-Ja;Chung, Shin-Gyo;Lee, Young-Ho;Hyun, Sun-Hee
    • Korean Journal of Food Science and Technology
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    • v.41 no.3
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    • pp.320-325
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    • 2009
  • The present study was carried out to investigate the acute oral toxicity and anti-obesity effects of a diglyceride preparation containing conjugated linoleic acid (DG+CLA). To test its acute oral toxicity, the DG+CLA was injected into 30 rats (15 males and 15 females) at dosage of 2,000 mg/kg and 5,000 mg/kg. Mortality rates, clinical signs, and body weight changes were monitored for 14 days following administration. According to the results, the lethal dose ($LD_50$) of DG+CLA was determined as >5,000 mg/kg in both sexes. There were no significant changes in general conditions, clinical signs, body weight, and gross lesions between the vehicle control and DG+CLA groups. For the anti-obesity studies, obese Zucker rats were randomly divided into 4 groups and fed saline, soybean oil, diglyceride, and DG+CLA, respectively, for 8 weeks. The DG+CLA groups presented significant differences in body weight, food efficiency ratio, serum lipid levels, and fat weight. Overall, the results showed that the DG+CLA did not have acute oral toxicity and reduced body weight, serum lipid levels, and fat gain.

Effect of Frying Methods under Reduced Pressures on the Oxidative Stability of Frying Oils (감압 튀김 방법이 산패 변화에 미치는 영향)

  • Lee, Bo-Bae;Lee, Jin-Won;Park, Jang-Woo;Chung, Yoon-Kyung;Lee, Hyun-Joo
    • The Korean Journal of Food And Nutrition
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    • v.26 no.1
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    • pp.15-21
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    • 2013
  • This study investigated the oxidative stability of oils when dough was fried under a lower pressure than the ambient atmosphere. The pressure during the frying process was controlled at measures of 760, 560, 360 or 160 mmHg. The oil containing the dough was heated at $180^{\circ}C$ for 48 hours. Rancidity values, including acid value, peroxide value, fatty acid analysis, color changes, and browning of oil samples, were measured every 8 hours. As the frying process continued at all 4 pressure levels, the acid values (AV) increased. However, compared to the other pressure levels, the increase in AV was the least at 160 mmHg. In addition, the peroxide value at 160 mmHg was only 0.81 meq/kg compared to 1.52 meq/kg at 760 mmHg. For all pressure levels, stearic acid, oleic acid, ${\omega}$-6 linolenic acid were increased, while linoleic acid and ${\omega}$-3 linolenic acid were decreased. In terms of color, a-values representing redness were decreased, whereas b-values were increased as the frying proceeded. These results revealed that the oxidation of frying oil was decreased under reduced pressure condition. Thus, the usage of frying oil may be extended, owing to less oxidative concerns. This leads to a lower cost to the manufacturer, and furthermore, helps the environment by reducing industrial wastes.

The Effects of Supplemental Levels of Bamboo Vinegar Liquids on Growth Performance, Serum Profile, Carcass Grade, and Meat Quality Characteristics in Finishing Pigs (죽초액 첨가수준이 비육돈의 육생산성, 혈액성상, 도체성적 및 육질특성에 미치는 영향)

  • Kook, K.;Jeong, J.H.;Kim, K.H.
    • Journal of Animal Science and Technology
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    • v.47 no.5
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    • pp.721-730
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    • 2005
  • Effects of levels of Bomboo Vinegar Liquids(BVL) on growth performance, serum profile and meat quality in employing 90 pigs were investigated. Ninety pigs were allocated into 3 groups and fed by dietary levels of BVL 0(control), 2.0 and 4.0% were included in experimental diets of each of the groups. Concentrated diet was supplemented with 2.0 and 4.0% BVL. The results showed that the daily weight gains and the feed conversion increased significantly(p<0.05) in 2.0% BVL and the feed intake increased slightly. The glucose and the cholesterol contents at the serum decreased significantly(p<0.05) in 2.0 and 4.0% BVL. On the other hand the total protein concentration and the blood urea nitrogen(BUN) increased significantly(p<0.05) in 4.0% BVL. The carcass weight increased significantly(p<0.05) in 4.0% BVL, and back fat thickness had decreased significantly(p<0.05) in 2.0 and 4.0% BVL. The carcass grade tended to increase in 2.0 and 4.0% BVL. The total fat content of loin tended to increase in 2.0 and 4.0% BVL while the cholesterol content decreased significantly(p<0.05). The pH had lower slightly in 2.0 and 4.0% BVL, the lightness and the yellowness of the meat color had higher significantly(p<0.05) while the redness decreased. Shear force values had lower significantly(p<0.05) in 2.0 and 4.0% BVL. For the fatty acid composition, the saturated fatty acids decreased significantly(p<0.05) in 2.0 and 4.0% BVL while unsaturated fatty acids(oleic acid and linoleic acid) increased significantly(p<0.05). For the sensory evaluation, 2.0 and 4.0% BVL had a significant(p<0.05) effect of diminishing the odor and improving the appearance. The taste was also significantly(p<0.05) improved. In conclusion the 2.0% BVL had a positive effect on the feeding performance, the carcass grade and the meat quality characteristics therefore 2.0% BVL is the appropriate supplemental levels of BVL for finishing pigs.

Influence of Dietary Conjugated Linoleic Acid (CLA) and Carotenoids on Growth, Fatty Acid Composition, and 3T3-L1 Cells in Black Seabream (Acanthopagrus schlegeli) (CLA 첨가사료가 감성돔(Acanthopagrus schlegeli) 성장과 지방산 조성 및 내장 추출지방이 지방세포 3T3-L1에 미치는 영향)

  • Guo, Rui;Rohmah, Zuliyati;Choi, Kwang-Soo;Park, Si-Hyang;Ha, Yeong-Lae;Kang, Seok-Joong;Choi, Byeong-Dae
    • Journal of Life Science
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    • v.25 no.5
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    • pp.548-556
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    • 2015
  • Three groups of black seabream (Acanthopagrus schlegeli) were fed with treatment diets containing certain concentrations of conjugated linoleic acid (CLA) and carotenoids. The control group feed contained 0% CLA and 0% carotenoids, the CP10 group feed contained 1% CLA and 0.1% carotenoids, and the CP25 group feed contained 2.5% CLA and 0.1% carotenoids. The CP10 and CP25 groups demonstrated the enhanced growth and increased feed conversion efficiency of black seabream. The specific growth rates (SGRs) were 0.74, 0.81, and 0.97, while the feed conversion ratios (FCRs) were 2.65, 2.46, and 2.04 for the control, CP10, and CP25 groups, respectively. The total contents of high unsaturated fatty acid (HUFA) for the control, CP10, and CP25 groups were 41.0%, 41.7%, and 43.5%, respectively. CLA was deposited to the extent of 2.8% and 5.6% in the muscle, and 4.0% and 8.3% in the viscera of the CP10 and CP25 groups, respectively. Meanwhile, treatment with the viscera lipid extract (VLE) from CP25 fish evidently lowered 3T3-L1 adipocytes viability. The lipid extract from the muscle and viscera of black seabream contained ample amounts of beneficial substances, such as CLA, carotenoids, EPA, and DHA. CLA, which enriched black seabream muscle, could be categorized as a functional food and serve as a well-being food. Meanwhile, the fish oil from its viscera could serve as a high function supplement.

Evaluation of Agronomic Characteristics and Fatty Acid Composition of Flax Germplasms (아마 유전자원의 농업적 특성 및 지방산 조성 평가)

  • Lee, Yong-Hwa;Bae, Sang-Mok;Park, Won;Kim, Kwang-Soo;Jang, Young-Seok;Lee, Kyeong-Bo
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.61 no.2
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    • pp.124-130
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    • 2016
  • In this study, agronomic characteristics and fatty acid composition of 121 flax (Linum usitatissimum L.) germplasms were analyzed. The flax germplasms had a fairly short growth period of 75-95 days. The plant height at maturity varied from 52 to 124 cm. The flower color varied from white to lilac and even purple. Early flowering flax germplasms had white flowers and were resistant to lodging. In early flowering flax germplasms, all agronomic characteristics, including growth period, plant height, branch number per plant, stem diameter, number of capsules per raceme, seed number per capsule, 1000-seed weight, and seed yield, were decreased. The average fatty acid composition of 121 flax germplasms comprised palmitic acid (5.3%), stearic acid (4.3%), oleic acid (29.7%), linoleic acid (13.1%) and linolenic acid (46.4%). The total content of unsaturated fatty acids ranged from 84~94% with an average of 88%. Among the fatty acids, linolenic acid (omega-3) content was the highest with a range of 36~54%. In five selected flax germplasms (Hollandia 1803, Red son, C & F Res Br 1767, Wiera, and Ireland 1657) with high linolenic acid (${\geq}51%$), total lipid and protein contents were 30~36% and 5.4~6.9%, respectively. Overall, flax can practically be adoptable into cropping systems in South Korea and utilized as a scenery crop, since flax has a short cultivation period with diverse flower colors.

Effects of Different Grazing Types of Hilly Pasture on Growth and Meat Quality in Organic Korean Black Goats (산지초지를 이용한 방목유형별이 유기흑염소의 발육과 육질에 미치는 영향)

  • HwangBo, S.;Choi, S.H.;Kim, S.W.;Son, D.S.;Jeon, B.S.;Lee, S.H.;Jo, I.H.
    • Korean Journal of Organic Agriculture
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    • v.16 no.3
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    • pp.309-320
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    • 2008
  • This study was conducted to determine the effects of different types of hilly pasture grazing on growth and meat quality in organic Korean black goats, and to obtain basic data for the production of organic goats. A total of 40 goats with similar age and BW were equally allocated to four dietary treatments in a randomized complete block design. Dietary treatments included grazing types of four different hilly pastures; T1: forages types, T2: organic forages types, T3: native plants types, and T4: browse types, respectively. The trial lasted for 174 days from 15th of May to 5th of November, 2007 in Livestock Genetic Resources Experiment Station, National Institute of Animal Sciences. At the end of trial, all animals were slaughtered to analyze carcass characteristics and meat quality. Average daily gain was significantly (p<0.05) higher for T1 treatments than for others. Dressing percentage was significantly (p<0.05) higher for T1 and T2 than for T3 and T4 treatments. Meat percentage of T1 treatments was significantly (p<0.05) higher than those of other treatments. For meat properties, crude fat content was highest in T3 treatments. Linoleate (18:2n6) and linolenate (18:3n3) contents tended to be higher in T1 than those of other treatments, while arachidonate (20:4n6) content tended to be higher in T3 and T4 than that of other treatments. Shear force was lower (p<0.05) for T3 than other treatments. For sensory results, juiciness and tenderness tended to be greater (p<0.05) in T2 and T3, and flavour tended to be greater (p<0.05) in T3 and T4. The results indicated that grazing in hilly pastures for organic Korean black goats was somewhat less in their performances and carcass characteristics, but not behind in the meat quality and physical characteristics as compared with the conventional regimen. Therefore, it would be expected that goats grazing in hilly pastures made it possible to produce organic animal products with a high safety and also might lead to increase of breeders income and consumers satisfaction.

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Quality and genetic relationship on dehulling characteristic in oat variety (국내 귀리품종 탈부특성에 따른 품질 및 유연관계 분석)

  • Kim, Kyeong-Min;Shin, Dongjin;Kim, Kyeong-Hoon;Kwon, Yu-Ri;Park, Hyo-Jin;Hyun, Jong-Nae;Kim, Young-Jin;Oh, Myung-Kyu;Park, Young-Hoon
    • Journal of Plant Biotechnology
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    • v.45 no.4
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    • pp.375-381
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    • 2018
  • The consumption of oats (Avena sativa L.) with high nutritional utility is accelerating due to the increased consumers' demand for functional foods. In Korea, naked oats are used as food, while covered oats are used for animal feed. However, it is difficult to distinguish naked oats from covered oats when the husk is removed from the grains by a special process. The present study was carried out to investigate experimental methods that would be beneficial in the segregation of different types of oats after husk removal. Grain quality-related biochemical compounds were analyzed in a bid to differentiate the oat dehulling characteristics. In addition, 61 SSR markers were examined for genetic relationship and variety identification of oats using five naked and seven covered oat varieties. Results showed that, the contents of protein, lipid, and ${\beta}-glucan$ were not significantly different among the oat varieties and this could not be used as an index for distinguishing oats husk character. However, in the fatty acid composition ratio,, naked oats had a higher ratio of stearic acid (C18:0) and oleic acid (C18:1) than covered oats, and covered oats had a higher ratio of linoleic acid (C18:2) and linoleic acid (C18:3) than naked oats. The assessment of SSR marker genotype revealed that 33 polymorphic bands among 12 oat varieties and 1 variety could be distinguished through the combination of polymorphic markers thus indicating the usability of these markers for variety identification in oats.