• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1889-1895
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• 2014

Radiation-induced hydrocarbon contents of dried anchovy, jiri anchovy, and large-eyed herring were evaluated following electron-beam irradiation at doses of 1, 3, 5, 7, and 10 kGy. GC/MS identification of the induced hydrocarbons by irradiation was conducted after lipid separation by soxtec, followed by florosil column chromatography. 1-Tetradecene ($C_{14:1}$) and pentadecane ($C_{15:0}$) derived from palmitic acid, 1-hexadecene ($C_{16:1}$) and heptadecane ($C_{17:0}$) from stearic acid, and 8-heptadecene ($C_{17:1}$) and 1,7-hexadecadiene ($C_{16:2}$) from oleic acid were the major induced hydrocarbons in irradiated dried anchovy, jiri anchovy, and large-eyed herring samples. At the same irradiation dose, concentration of induced hydrocarbons differed from fatty acid composition and increased in accordance with radiation dose level. Radiation-induced hydrocarbons, such as 1-tetradecene ($C_{14:1}$), 1-hexadecene ($C_{16:2}$), 8-heptadecene ($C_{17:1}$), and 1,7-hexadecadiene ($C_{16:2}$), were confirmed as irradiation marker compounds. Therefore, these marker compounds could be used to distinguish electron-beam irradiated dried anchovy, jiri anchovy, and large-eyed herring from non-irradiated ones.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.526-529
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• 1990

Free fatty acids of two brands of domestic butter were isolated directly by a modified silicic acid column chromatography, and were analyzed by gas liquid chromatography. $C_{18}$ FFA congeners $(C_{18_0},\;C_{18:1},\;C_{18:2}\;and\;C_{18:3})$ were the predominant components (52.83% in brand A and 47.50% in brand B), followed by $C_{16}$FFA (29.39% in brand A and 30.52% in brand B) and $C_{14}$FFA (11.85% in brand A and 13.76% in brand B). The other FFA were present as minor components (0.29-3.87%). Concentrations of four FFA $(C_4,\;C_6,\;C_{10}\;and\;C_{12})$FFA which would be expected to contribute strongly to hydrolytic rancidity off-flavors were below individual threshold level, except $C_4FFA$ (56 ppm) in butter B.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.2
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• pp.217-222
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• 1999

A squid viscera oil contains a high content of EPA, DHA, and other valuable polyunsaturated fatty acids. The extractions of squid viscera oil by supercritical carbon dioxide both with/without $3\%$ (v/v) ethanol were performed in a semicontinuous flow extractor at 8.3 to 13.8 MPa and 25 to $50^{\circ}C$. When ethanol was added to $SC-CO_2$, the extraction ratio of lipid increased. The extracts contained high content of unsaturated oils like DHA and EPA. The highest extraction yield of lipid from squid viscera oil extracted by supercritical carbon dioxide was obtained at 12.4 MPa and $40^{\circ}C$ with/without entrainer. The main fatty acids of squid viscera oil extracted by supercritical carbon dioxide were myristric acid (14:0), palmitic acid (16:0), palmitoleic acid (16:1), oleic acid (18:1), arachidic acid (20:0), eicosapentaenoic acid (20:5), and docosahaxaenoic acid (22:6).

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.253-258
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• 2000

The chemical components of Korean rice germ were analyzed. Proximate compositions of rice germ were as follows; crude lipid 21.18%, crude protein 16.50%, crude fiber 2.95%, crude ash 6.23% and carbohydrate 44.45%. Free sugar compositions were as follows; fructose 50.20mg/100g, glucose 68.80mg/100g, maltose 569.00mg/100g. Major amino acids of rice germ are glutamic acid (1920.9mg/100g), arginine (1503.7mg/100g), aspartic acid(1208.7mg/100g) and leucine (1039.7mg/100g). Fatty acid compositions of rice germ lipid extracted by chloroform-methanol (2:1) were palmitic (22.2%), linoleic acid (38.9%), oleic acid (24.7%) and palmitic acid (22.2%). Mineral elements were phosphorus (1766.22mg/100g) and potassium (1217.80mg/100g). Vitamins were composed of Vit E (11.96mg/100g) Vit B1 (5.69mg/100g) and niacin (2.96mg/100g). 16 flavonoids and 9 phenolic acids in rice germ were not detected. Above the chemical components of rice germ were compared with that of rice endosperm and wheat germ.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.28-33
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• 1988

The optimum conditions for growth and lipid production of Rhodotorula marina IFO 0879 were investigated. The optimum temperature and pH of cultivation was $30^{\circ}C$ and pH 6.0-7.0, respectively. During shaking of the culture for 8 days at $30^{\circ}C$, the maximum cell biomass of Rh. marina was 9.82g per liter of the medium, and the lipid content obtained was 35.4(w/w) of the dry cell biomass. Lactose and glucose were the most effective carbon sources for the lipid production. Ammonium sulfate was found to be the most effective nitrogen in culture medium the growth of the yeast was retarded, whereas its growth was favored at high concentrations with decreased lipid yield. When lacose was added during fermentation, in the initial stage cell biomass and lipid production were lower than those of the control, but in the later stage the trend were reversed. The major fatty acids of yeast lipid were palmitic acid(20.3%), oleic acid(46.6%) and linoleic acid(16.2%)

• Journal of Environmental Science International
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• v.28 no.9
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• pp.807-811
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• 2019

The present study aimed to examine the effects of dietary illite as a feed additive on the Haugh unit and fatty acid profiles of eggs. One hundred and twenty laying hens (48-week-old Hy-line Brown) were randomly assigned to one of the following two treatments: control or 2% illite powder. At 2 and 4 weeks, the Haugh unit values between the control and 2% illite powder groups were not significantly different (p>0.05). In addition, individual fatty acid content at 2 and 4 weeks did not differ between the treatments (p>0.05), except for palmitic (C16:0) and palmitoleic acid (C16:1) content. The addition of 2% illite powder caused no difference between the total saturated and total unsaturated fatty acids at 2 and 4 weeks (p>0.05). In conclusion, the addition of dietary illite at a rate of 2% did not improve the Haugh unit values or fatty acid profiles of eggs.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.317-317
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• 2022

Seakso 5, a maize hybrid, was applied for variety in 2021 by Gangwon Agricultural Research and Extension Services in Korea. This variety was bred to produce a purple extract of com husk. It shows purple color in the husk and cob and contains abundant anthocyanins. In this study, to obtain basic data on purple com 'Seakso 5' husk extract (PCHE), a husk extract was prepared and the contents of vitamins, amino acids and fatty acids were analyzed. The Seakso 5 husks were extracted with 30% alcohol and concentrated, after adding dextrin to the concentrate, it was spray-dried to prepare an extract. The PCHE were analyzed for vitamins, amino acids, and fatty acids by referring to the Food Code. As a result, three types of vitamins were detected, and their contents were vitamin B₁ 0.14 mg/100g, vitamin B₂ 2.30 mg/100g, and vitamin C 11.32 mg/100g. A total of 15 amino acids were detected in the PCHE, including aspartic acid and glutamic acid, and the content of aspartic acid was the highest at 3.02 mg/g. Simultaneous analysis of fatty acids Among 37 types, saturated fatty acids were palmitic acid (C16:0), stearic acid (C18:0), monounsaturated fatty acids were oleic acid (C18:1(n-9)), polyunsaturated fatty acids were linoleic acid(C18:2(n-6)c) and a-Linolenic Acid (C18:3(n-3)) were detected. Among the detected fatty acids, the content of palmitic acid was the highest at 40.75 mg/100g. In the future, These analysis results will be used as reference data for temporary food ingredient applications by the Ministry of Food and Drug Safety.

• Journal of Conservation Science
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• v.16 s.16
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• pp.21-26
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• 2004

A lot of waterlogged shrouds and mummies have been found in tombs revered with lime of the Chosun Dynasty(1392-1910) of Korea. Shrouds were heavily polluted with greyish white material. Greyish white material, which adhered to shrouds excavated from tombs(16C and 17C), was submitted to FT-IR qualitative analysis and fatty acid analysis for cleaning. The results of the FT-IR qualitative analysis identified the main ingredient of the greyish white material as calcium salt of fatty acid, including a little of the fatty acids, lipids and proteins. Therefore the greyish white material fumed out adipocere which was formed from the degradation of the lipids in a dead body. From the fatty acid analysis, hydroxy fatty acids(10-Hydroxyhexadecanoic acid and 10-Hydroxyoctadecanoic acid), which were found in adipocere, were detected. The distribution of contents of fatty acids was also rimilar to that of adipocere which have a high proportion of palmitic acid of saturated fatty acid and a low proportion of oleic arid of unsaturated fatty acid. In view of the results of analyses, it was revealed that greyish white material adhered to shrouds was adipocere moved from a mummy.

• Food Science and Preservation
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• v.18 no.3
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• pp.335-340
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• 2011

Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a A1ytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount of C18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1999.05a
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• pp.349-352
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• 1999

We have investigated the electrical characteristics of arachidic acid($C_{20}$), stearic acid(C_{18} and palmitic acid($C_{16}$) Langmuir-Blodgett(LB) films because the fatty acid systems have a same hydrophilic group and a different hydrophobic one (alkyl chain length). In this work, fatty acid systems were used as LB films and the status of the deposited films were confirmed by evaluating the capacitance and I-V characteristics. The conductivity of $C_{20}$, C_{18} and $C_{16}$ LB films obtained from I-V characteristics were about 5x $10^{15}$, 3x $10^{14}$ and 9x $10^{14}$[S/cm], espectively. These results have shown the insulating materials and could control the conductivity by changing the length of alkyl chain. Also, we have confirmed that the barrier height of fatty acid systems were about 1.32- 1.40[eV] and the relative dielectric constant were about 2.9~4.2. These values were almost the same ones obtained from dielectric characteristics.