• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.306-312
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• 1977

A mixed culture of Candida tropicalis and Trichosporon cutaneum was carried out using a n-paraffin medium. The growth of C. tropicalis was markedly enhanced by the mixed culture with T. cutaneum which did not grow on n-paraffin. C. tropicalis extracellularly excreted free fatty acids as metabolic products of n-paraffin in the culture medium. T. cutaneum appeared to assimilate these free fatty acids which were growth inhibitors for C. tropicalis, threreby enhancing the growth of C. tropicalis.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.256-262
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• 2008

To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at $65^{\circ}C$ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Food Science and Preservation
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• v.14 no.3
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• pp.233-238
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• 2007

To develop a new quality control method for evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder(RRP), mixed with red pepper seasoning oil, were investigated during storage at $65^{\circ}C$ for 6 weeks. The chemical composition was not significantly changed after 6 weeks of storage(P>0.05). The pH value decreased gradually while the acid value increased during storage. Both the American Spice Trade Association(ASTA) value that indicates redness of red pepper, and the CIE $L^*,\;a^*,\;and\;b^*$ values decreased remarkably during storage. The fatty acids of the RRP oil were mainly linoleic acid(55.1%), oleic acid(24.3%), and palmitic acid(13.9%). The composition of fatty acids was not significantly changed after 6 weeks of storage(P>0.05). In the free fatty acid(FFA) composition of the RRP oil, linoleic acid(32.4%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. The ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.373-378
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• 1993

A rapid gas chromatographic profiling method for the simultaneous analysis of free fatty and other acids was applied to vegetable oils. Oil samples were dissolved in dichloromethane and the free acids were extracted with saturated $NaHCO_3$ solution. The aqueous extract was acidified and then loaded onto the Chromosorb P column for the extraction. The acids were eluted with diethyl ether selectively from Chromosorb P column and were treated with triethylamine to prevent the losses of volatile acids. Several long chain fatty acids were detected from soybean oil, rice-bran oil, sesame oil and perilla oil. Various organic acids including odd number fatty acids were detected in crude oil, especially sesame oil. Arachidic acid from perilla oil and vanillic acid from sesame oil, which were not reported before were detected. The content ratio of free linoleic acid to oleic acid was $1.02{\sim}1.18$, which was similar to the reported data. When the GC profile of organic acids were simplified to their corresponding retention index spectra of bar graphical forms, they presented characteristic pattern of each vegetable oil that can be quickly recognized.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.251-253
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• 1984

A simple and modified method is developed to determine a lipase activity. A linear relationship exists between the color intensity and the free fatty acid liberated by enzyme action. The range of determination is from 0.05 to $1.5\;{\mu}moles$ of long chain fatty acid (oleic acid) and 0.2 to $2.0\;{\mu}moles$ of short chain fatty acid (caproic acid). The cumbersome procedure of the removal of the upper aqueous phase which was required in the previous copper soap extraction method was eliminated by the movement of solvent phase to upper phase in the respective biphasic system with a mixture solvent (chloroform: n-hexane:ethanol = 49:49:2) and copper reagent saturated with sodium chloride.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.153-157
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• 1986

Changes in lipid components of Gae-bul, Urechis unicinctus, during hot-air drying ($40^{\circ}C$, 7 hrs) were studied. Raw sample contained 1.3% total lipid (TL) which consisted of 35.1% neutral lipid (NL), 18.0% glycolipid (GL) and 46.9% phospholipid (PL), and dried sample contained 5.3% TL which consisted of 51.8% NL, 20.5%GL and 27.7% PL. There were about 40% decrease in PL content and a slight increase in NL content during drying. The NL of raw sample mainly consists of triglyceride (TG, 39.8%), free sterol (FS, 39.6%), free fatty acid (FFA, 12.2%). and also identified diglyceride (DG), monoglyceride and esterified sterol and hydrocarbon in less quantify. The percent of TG and FS decreased, while that of FFA and DG increased during drying. And main components in the PL were phosphatidyl choline (PC,45.6%), phosphatidyl ethanolamine (PE,34.8%), and followed by phosphatidyl serine (PS) and an unknown substance. In the components of PL, PE, PS and PC decreased slightly in order during drying. And major fatty acids of raw and dried samples were generally 16:0, 18: 1, 18:3, and 20:5. The content of the polyenoic acid such as 20:5 decreased. while the saturated acid increased slightly during drying.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.186-193
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• 2018

The purpose of this study was to investigate the change of hematology and serum chemistry values on Sprague-Dawley rats, while used krill (Euphausia superba) meal diet for 5 weeks. Seven-week-old male rats were divided into four groups (n=6) and fed experimental diets containing three different krill meal contents and control group; 10.0% krill meal (G10), 20.0% krill meal (G20), 30.0% krill meal (G30), and control group (GC). Concentrations of non-esterified fatty acid (NEFA), blood urea nitrogen (BUN) in serum were significantly lower in the G10, G20, G30 than GC group (p<0.05). Statistically significant differences, at the confidence level of 95%, for the creatinine, uric acid, electrolyte (T-Ca) parameters in the sera were observed in G20 group, G30 group. The concentration of electrolyte (Pi) in serum was no significant difference among the groups (p<0.05). The results indicate that a krill meal diet was effectively reduce the NEFA.

• Clean Technology
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• v.19 no.3
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• pp.313-319
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• 2013

To produce biodiesel efficiently from fish oil containing 4% free fatty acid, esterification and trans-esterification were carried out with Vietnam catfish oil, which was kindly provided from GS-bio company. Heterogeneous solid acid catalysts such as Amberlyst-15 and Amberlyst BD-20 and sulfuric acid as homogeneous acid catalyst were used for the esterification of free fatty acids in the fish oil. Sulfuric acid showed the highest removal efficiency of free fatty acid and the shortest reaction time among three acid catalysts. The base catalysts for trans-esterification such as KOH, $NaOCH_3$ and NaOH were compared with each other and KOH was determined to be the best transesterification catalyst. Some solid material, which assumed to be saponified product from glycerol and biodiesel, were observed to form in the fish oil biodiesel when using $NaOCH_3$ and NaOH as the transesterification catalyst. The initial acid value of fish oil was proven to have a negative effect on biodiesel conversion. Of the three catalysts, KOH catalyst transesterification was shown to have high content of FAME and the optimal ratio of methanol/oil ratio was identified to be 9:1.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.265-271
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• 2005

This study was performed to observe the effects of the feeding Prunus persica Batsch var davidiana Max. extract on the improvement of the free fatty acid, creatine phosphokinase and lecithin cholesterol acyltransferase(LCAT) activities in the serum of dietary hypercholesterolemic rats(S. D. strain, male) fed the experimental diets for. 5 weeks. Concentration of electrolyte(Na, K, Cl) in serum were fairly reduced in the group BCP(basal diet + cholesterol + Prunus persica, $5.0\;g\%$ extract) than in the group BCW(basal diet + cholesterol + water). However, no significance was found in the effect of an electrolyte concentration among the groups. Concentrations of free fatty acid, lipid peroxide and creatine phosphokinase activity in serum were significantly higher in the cholesterol administration groups(group BCW, BCP) than those in the control group(group BW, basal diet + water). However, concentrations of free fatty acid, lipid peroxide and creatine phosphokinase activity in serum were remarkably lower in the group BCP than those in the group BCW The LCAT activity in serum was increased in the Prunus persica $5.0g\%$ extract administration group(group BCP) than in the cholesterol of diet group(group BCW). From these results, the Prunus persica Batsch var davidiana Max. extracts were found to be effective on the improvement of the lipid compositions in serum of dietary hypercholesterolemic rats.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.399-403
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• 1983

Chungkookjang, a traditional Korean fermented soybean food, was prepared by a commercial process. Cooked soybeans were fermented with Bacillus natto for 3 days and ripened with addition of 7% salt for 20 days. And the changes in the lipids during these chunqkookjang fermentation were studied. The total lipid content was decreased during chungkookjang preparation from 12.1% to 9.5%. Total lipid of cooked soybean consisted of 92.08% neutral lipids, 1.76% free fatty acids, 2.04% glycolipids and 4.12% phospholipids, respectively. During fermentation, as netural lipids were decreased, contents of free fatty acids and glycolipids were increased. The changes of phosphatidyl inositol and phosphatidyl choline in phospholipid fraction were observed and digalactosyl diglyceride in glycolipids fraction was significantly decreased during fermentation. Difercences were observed in the fatty acid compositions of glycolipids and phospholipids of cooked soybeans and chungkookjang. Oleic acid was the major fatty acyl moiety in neutral lipid and free fatty acid fractions, and palmitic acid was predominant in glycolipids and phospholipids. During fermentation, saturated fatty acyl moieties of glycolipids and phospholipids were increased.