• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.96-100
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• 2008

Pungent oils are fat sources that determine the taste, flavor, and satiety of foods. They are also energy sources and regulators of lipid metabolism in humans. The present study was performed to evaluate the effects of red pepper (Capsicum annuum L.) seed oil (RPO) and sancho (Zanthoxylum schinifolium) seed oil (SCO) as pungent oils on the lipid profiles of rats fed on hypercholesterolemic diets (0.12% cholesterol), as compared to common soybean oil (SBO). There were large differences in the n-6/n-3 fatty acid ratios of the experimental oils (SBO: 8.8, SCO: 1.2, RPO: 70.1). Serum cholesterol concentrations were higher in the RPO groups than in the other groups; whereas ratios of HDL-cholesterol/total cholesterol were lower in the RPO groups. On the other hand, liver cholesterol levels were markedly higher in the SCO groups than in the RPO groups, with the SBO groups having intermediate levels; these largely reflected cholesterol ester content differences in the rat livers. It is possible that the different serum cholesterol responses observed in the RPO and SCO groups might have been related to differences in the n-6/n-3 fatty acid ratio rather than the polyunsaturated fatty acids/saturated fatty acids ratio. Serum triacylglycerol concentrations were lower in the SCO groups as compared to the other groups. Overall, the results showed a hypocholesterolemic effect for sancho seed oil as compared to red pepper seed oil in rats fed diets containing 0.12% cholesterol.

• Journal of the Korean Applied Science and Technology
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• v.8 no.1
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• pp.27-34
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• 1991

동백종실유(冬栢種實油)에서 컬럼크로마토그래피로 지질(脂質) 성분(成分)을 상호(相互) 분리(分離)하였다. 여기서 얻은 트리글리세리드의 일부(一部)를 취하여 알칼리로 가수분해(加水分解)하거나 또는 pancreatic lipase로 가수분해(加水分解) 하여, 트리글리세리드의 구성(構成) 지방산(脂肪酸) 또는 1, 3- 위치(位置)와 2-위치(位置)에 급합(給合) 한 지방산(脂肪酸) 조성(組成)을 조사(調査)하였다. 나머지 트리글리세리드는 16% $AgNO_3$ TLC로 이중결합선(二重結合敾)별로 나누었으며, 이렇게 나누어진 분획(分劃)을 다시 HPLC로 PN별로 재분획(再分劃) 하였다. 여기서 얻어진 획분(劃分)들 중 PN이 같은 것은 모두 모아서 알칼리 가수분해(加水分解)로 PN의 총지방산(總脂肪酸) 조성(組成)을, pancreatic lipase로 1,3 위치(位置)에 결합선(結合敾)한 지방산(脂肪酸)의 조성(組成)을 조사(調査) 하였다. 여기서 얻어진 결과(結果)로 부터 구성(構成) 트리그리셀리드 분자종(分子種)을 산출(算出)하였더니 다음과 같은 결과(算出)를 얻었다. 1) 종실유(種實油)는 투명(透明)한 액체(液體)로 그 함량(含量)이 73.5%였으며, 그 중 트리글리세리드가 94.8%, 극성(極性) 지질(極性)이 2.0%, 탄화(炭化) 수소(水素)가 1.8%였다. 2) $AgNO_3$-TLC로 트리글리세리드를 분획(分劃)하였더니 5개의 획분(劃分)을 얻었으며, 대부분(大部分)의 트리글리세리드가 이중(二重) 결합선(結合敾) 3${\sim}$5개인 band 2와 band 3에 80% 이상 존재(存在)하였다. 3) $AgNO_3-TLC$에서 얻은 각 획분(劃分)은 모두가 HPLC상에서 PN 46, 48 및 50으로 나누어졌으며 전체(全體) 분획(分劃)에서 PN 48이 78.13%로 제일 많았으며, 다음으로 PN 50이 12.04%였으며, PN 46이 9.83%였다. 4) 전체(全體) 트리글리세리드 분자종(分子種) 중에서 0.1mol% 이상을 차지하고 있는 분자종(分子種)이 43종(種)이었으며, OOO와 POO가 각각 39.8mol%와 25.8mol%로 제일 많았으며, 그 다음으로 OPO가 5.5 mol%, OOL가 4.8 mol%, POS가 3.9mol%, SOO가 3.5mol%. POL이 3.0mol%였다. 또 동백종실유(冬栢種實油)에 존재(存在)하는 트리글리세리드의 분자종(分子種)의 조성(組成)은 1,3-random, 2-random 분포설(分布說)에 따라 구성(分布說)되어 있었다.

• Korean Journal of Agricultural Science
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• v.3 no.2
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• pp.170-176
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• 1976

In order to analyze the composition of fatty acid in the seed oil. and amino acid in the seed protein of wild thornless chinese pepper tree; Zanthoxylum schinifolum var. inermis Nakai. GLC method and amino acid autoanalyzer were applied. respectively. while the general composition of the seed and physico-chemical properties of the seed oil were also determined by A. O. A. C. method. The results obtained were summarized as follow The content of oil, protein and ashes were 47.05%, 20.14% and 3.1%, respectively. The content of sulfur and cyan compound in the seed were 0.02% and 0.00005%, respectively, which were far below than allowed guantity by food regulation. Therefore, it is considered to be safe for edible purpose. The iodine absorption number obtained was 145.2, which might be belonged to drying oil. The physico-chemical properties of the seed oil such as acid value, saponification number and refractive index showed the characteristics of an unsaturated high molecular fatty acid compound. The seed oil was composed of 34.8% of oleic acid, 25.1% of linoleic acid and 26.1% of linolenic acid, which accounts for more than 80% of essential fatty acid. Therefore, it could be used as an edible oil. Seventeen kinds of amino acids were anayzed from seed protein. Among them comparatively high content of threonine, valine, methionine, isoleucine, leucine and phenylalanine were observed. As a non-essential amino acid, glutamic acid was found as high as 4.985%. From these results the seed of thornless Chinese pepper would be good for oil and protein source.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.469-474
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• 1975

In order to analyse the composition of fatty acid in the seed oil and amino acid in the seed protein of Pinus Koraiensis seed, GLC method was applied, while the general composition of the seed and physico-chemical properties of the seed oil were also determined by A. O. A. C. method. The results obtained were summarized as follows: 1. Oil content of the seed was high as 70.25 percent, and comparatively high content of protein (16.4%) and ashes (2.34%) were observed. 2. The seed oil seemed to be belonged semi-drying oil based on the iodine absorbtion. number (108.93). The physical and chemical properties of seed oil such as acid value, saponification number and refractive index showed the composition of unsaturated high molecular fatty acid. 3. The seed oil was composed of high molecular fatty acid, 36.6 percent of oleic acid and 46.7% of linoleic acid, totaling more than 80 percent. Therefor it was good quality as an edible oil. 4. In the amino acid analysis of seed protein 16 Kinds of amino acid were determined, among them essential amino acid like lysine, methionine, threonine, phenylalanine, leucine, isoleucine and valine were abundant. From the results it was considered that the seed is good guality as a protein source.

• Korean Journal of Agricultural Science
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• v.6 no.2
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• pp.198-204
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• 1979

In order to obtain the basic data for processing adaptability of hazelnut, physico-chemical properties and heat stability of hazelnut oil were invest igated, and the results obtained are summarized as follows. 1. Hazelnut showed highly nutrient value as the content of oil and protein were 59.6% and 17.35, respectively. 2. In physicochemical properties of hazelnut oil, refractive index was 1.469, specific gravity 0.912, saponification value 167.3 and iodine value 63.43, therefore, it was found to be non-drying oil. 3. In composition of fatty acids in hazelnut oil, oleic acid was contained much in comparisoon with other fatty acids, and which was similar to olive oil. 4. 18 kinds of amino acids were existence in protein of hazelnut cake and among these the content of glutamic acid was the highest. 5. The peroxide value were the highest in the heat ing at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours, and then decreased as the heating time were longer. The carbonyl value was increased as heating time passed. 6. Acid value of hazelnut oil in the heating at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours were similar to each other.

• Applied Biological Chemistry
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• v.30 no.1
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• pp.46-53
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• 1987

For the effective utilization of Korean Crnciferal seeds, the chemical characteristics, lipid composition and amino acid composition were analysed in six kinds. The content of crude lipid was 39.1% to 46.5% in Korean Cruciferal seeds. The iodine value, saponification value and acid value were 93.4 to 107.2, 170.4 to 185.0 and 0.7 to 1.2 in Cruciferal seed oils, respectively. The content of neutral lipids was 95.3% to 96.4% to total lipid, while that of compound lipids was 3.6% to 4.2%. The content of erucic acid teas 33.4% to 51.5% to total fatty acid in Gerg-gac, Chin-ju Daepung, Seoul-cabbage, and that of Mok-po 71 was only 0.8%. The content of erucic acid was decreased with increasing amount of oleic acid, Among the amino acid in defatted seed meals, glutamic acid, leucine, lysine, arginine and proline showed high quantity and the sum of these amino acids occupied 50% to total amino acid. While cystine and methionine were poor in content.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.122-124
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• 1982

The triglyceride composition of Korean hazel nut (Corylus heterophylla Fisch. var. Japonica koidz) was determined by high performance liquid chromatography (HPLC) using a $C_{18}$ micro Bondapack column with acetonitril-chloroform-tetrahydrofuran(75 : 15 : 10, v/v/v) and acetonitril-tetrahydrofuran (70 : 30, v/v) solvent mixtures as mobile phase. The triglyceride consisted of 4.14% $C_{38}$, 5.23% $C_{40}$, 10.03% $C_{42}$, 24.02% $C_{44}$, 48.73% $C_{46}$ and 7.85% $C_{48}$ with acetonitril-chloroform-tetrahydrofuran (75 : 15 : 10, v/v/v) mobile phase and 4.51% $C_{38}$, 5.98% $C_{40}$, 11.45% $C_{42}$, 25.14% $C_{44}$ and 52.92% $C_{46}$ with acetonitril-tetrahydrofuran (70 : 30, v/v) mobile phase.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.361-365
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• 1978

Physico-chemical characteristics of crude oil extracted from Korean Hazel nut were determined and its proximate composition was also analyzed. The proximate composition of Hazel nut was shown to be moisture 4.0%, crude protein 15.5%, crude fat 64%, nitrogen free extractive 11.7%, crude fiber 2.0% and crude ash 2.5%. The content of crude fat in Corylus sieboldiana was about 3% higher than in Corylus mandshurica.. Physico-chemical characteristics of crude oil found were: specific gravity, $0.916(15/15^{\circ}C)$; refractive index, $1.468(15^{\circ}C)$; saponification value, 184; iodine value, 94.5: acid value, 0.2; and unsaponifiable content, 0.25%. The lipid fractions in the crude oil obtained by silicic acid column chromatography were found to be composed of about 97% neutral lipids and about 3% compound lipids. Among the neutral lipids by TLC, triglycerides were 98% as the major components, free fatty acids and free strols were 0.5% and 1.3%, respectively. Esterified sterols were not found. The predominant fatty acids were oleic $(76{\sim}80%)$, linoleic (15%) and palmitic (5.0%), and the P/S ratio was $1.8{\sim}2.8$.

• Journal of Nutrition and Health
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• v.36 no.7
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• pp.667-674
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• 2003

The study was performed to investigate the effects of isoflavone and/or grape seed oil supplementation on serum and liver lipid profiles and bone strength in ovariectomized female rats. Female Spraque-Dawley rats were assigned into 4 groups of ovariectomized (O), isoflavone (0.085 mg/100 g b.w/day) in ovariectomized rats, grape seed oil in ovariectomized rats and isoflavone and/or grape seed oil in ovariectomized rats. After 8 weeks, biochemical profiles of serum, liver and bone were analyzed. Total food intakes, body weight gains and FER (food efficiency ratio) were not statistically significantly different among groups. Total cholesterol, triglyceride and LDL-cholesterol levels in serum were decreased by fed of isoflavone and/or grape seed oils. However, crude lipid and total cholesterol contents in liver were not affect of isoflavone and/or grape seed oil. The hepatic glutathione contents were increased by isoflavone and/or grape seed oil fed. The hepatic glutathione-S-transferase activity in isoflavone and/or grape seed oil supplemented groups were higher than that O group. Bone (scapular and femur bone) dry weight, femur of max weight and bending strength were no significant difference among groups. Our finding suggest that isoflavone/grape seed oils might have potential role for serum lipid profiles improvement and bone strength in vivo.

• Journal of the Korean Applied Science and Technology
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• v.10 no.1
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• pp.57-65
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• 1993

The fatty acid, all $cis-{\Delta}^{5,11,14}-C_{20:3}$, in the Gingko nuts oils, was isolated and, purified by urea-adduct method, silver ion silica gel chromatography and HPLC equipped with reversed phase ${\mu}-Bondapak$ $C_{18}$ column. Its structural elucidation was conducted by IR and $^1H$-, $^{13}C$-NMR technique. The fatty acid composition of seed oils mainly consists of linoleic acid(37.73%), vaccenic acid(18.30%), oleic acid(15.18%), palmitic acid(3.37%), palmitoleic acid(3.37%) and ${\Delta}^5$ NMDB fatty acids(8.50%) in which all $cis-{\Delta}^{5,11,14}-C_{20:2}$ predominates.