• KOREAN JOURNAL OF CROP SCIENCE
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• v.19
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• pp.78-82
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• 1975

The fatty acid composition of the oil in the rapeseed grown by spring and autumn planting were determined by gas liquid phase chromatography. Erucic acid content of the rapeseed oil grown by autumn planting was higher than that produced by spring planting, but the contents of oleic acid and linoleic acid were lower in autumn planting than those in spring planting. There was significant difference at 1% level between seasonal plantings. The reasons for the different fatty acid compositions were the low integrated temperature, the high amount of precipitation and the short hours of sunshine during the maturing period in autumn planting.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.19
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• pp.69-77
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• 1975

Difference of fatty acid composition of rapeseeds from different regions in Korea and Japan were found. Erucic acid content of the rapeseeds produced in Korea, particulary in Mokpo was higher than that produced in Japan. While, the contents of oleic and linoleic acids produced in Korea were lower than those produced in Japan. It was considered being due to temperature, amount of precipitation and hours of sunshine during the maturing period.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.574-577
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• 2009

To reduce the content of undesirable erucic acid in mustard oil (MO), it was enzymatically modified with capric acid using immobilized lipase TL IM to produce structured lipid (SL). After reaction, the content of erucic acid was reduced up to 21.7% under the performed reactions in this study. Meanwhile, unsaturated fatty acids existing at sn-2 position (oleic acid, linoleic acid, and linolenic acid) in MO were not much changed.

• Applied Biological Chemistry
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• v.28 no.4
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• pp.245-251
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• 1985

In order to analyze the lipid composition ana chemical characteristics of rapeseed oil in relation to content of erucic acid, three recommendable cultivars(MOK-PO 70, MOK-PO DANGYO 12 and 14) seeds were used. The composition of lipid was confirmed by column chromatography and TLC, and the composition of fatty acid in total and neutral lipid was determined by GLC, and the results were as follows. 1. The crude fat was 44.0% to 45.3% in all cultivars. 2. The iodine value, saponification value, acid value and nonsaponifiable content were 100 to 101, 176 to 184, 0.7 to 0.9 and 1.0 to 1.2, respectively, with no remarkable difference among three cultivars. 3. The content of neutral lipid was 95.3% to 96.3% of total lipid, and others were compound lipids. 4. The content to triglyceride was 92. 1% to 92.5% of total lipid. Diglyceride and sterol ester were contained 1.1% and 1.2%, respectively. There was a small quantity of free fatty acid and free sterol and monoglyceride was little. 5. The erucic acid was the highest (26.4%), in MOK-PO DANGYO 12 among the composition of fatty acid, while those of MOK-PO 70 and MOK-PO DANGYO 14 were so small as 1.0% and 3.9%. The content of erucic acid was decreased with the increase of oleic acid, the content of oleic acid in MOK-PO DANGYO 12 was 30%, 63% in MOK-PO 70 and, 60% in MOK-PO DANGYO 14. The content of linoleic acid and linolenic acid showed no remarkable difference but that of eicosenoic acid was 11.7% in MOK-PO DANGYO 12 as the highest. The ratio of the fatty acid content in eluted neutral lipid and the total oil showed no remarkable differences.

• Analytical Science and Technology
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• v.21 no.3
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• pp.212-221
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• 2008

In order to investigate the information for effective detection and developing of latent fingerprints, we identified fatty acids composition of latent fingerprints on non-porous evidence surface and the chemical changes of latent fingerprint residue after print deposition during 7 months. Fingerprints from eight Korean male donors (aged 29-50 years) and one female donor (aged 36 years) were collected. All fingerprints were found to contain lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), elaidic acid (C18:1n9t), oleic acid (C18:1n9c), linoleic acid (C18:2n6c), arachidic acid (C20:0), linolenic acid (C18:3n3), erucic acid (C22:1n9) and docosadienoic acid (C22:2) and primarily palmitic acid (35.45-48.37%), oleic acid (14.84-28.49%), stearic acid (9.71-24.96%) and linoleic acid (7.68-18.8%) occupied 75% of total fatty acids. When the fingerprints were deposited at dark room for 7 months, total fatty acids components decreased about 12-25%. It can be explained that significant degradation of long-chain fatty acids such as elaidic acid (C18:1n9t), arachidic acid (C20:0), linolenic acid (C18:3n3), erucic acid (C22:1n9), and docosadienoic acid (C22:2) resulted in the generation of myristic acid (C14:0), myristoleic acid (C14:1) and pentadecanoic acid (C15:0).

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.371-376
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• 1985

Rapeseeds (Brassica napus L.)were germinated at $25^{\circ}C$ for 60 hours under dark condition in order to investigate the compositional changes in amino acids and fatty acids. The weight loss was most significant after 30 hours of germination and root growth was observed from that time. Analysis showed that Glu, Lys and Asp were the major amino acids and Ile was the limiting one. Germination caused an increase in Lys, Thr, Val and Leu while Met and Phe decreased among essential amino acids, resulting Met to be the limiting amino acid. The major fatty acids were oleic (49.3%), linoleic (22.0%) and eicosenoic (10.5%) acids. The decrease in oleic and stearic acids was measured while linoleic, linolenic, eicosenoic and erucic acids showed initial decrease followed by gradual increase.

• 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.12 no.2
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• pp.115-121
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• 1980

The oils extracted with n-hexane from 6 samples of rapeseed (5 Korean samples and 1 Canadian sample) and samples of rapeseed salad oil at the market in Korea were examined. The physical and chemical characteristics of the oils were determined, and the lipid components of the oils were determined by column, thin layer-and gas liquid chromatography. The results obtained were as follows 1. The average crude fat contents in rapeseed was 43.3 % and the content of Korean was higher than that of Canadian by about 3 %. 2. The average values of specific gravity-, refractive-index, saponification value, iodine value, acid value and nonsaponifiable content of the crude oils extracted from Korean rapeseed were 0.9133, 1.4726, 103.6, 0.51 and 1.17%, respectively. 3. The average content of polar and nonpolar in total lipids were 2.7 % and 97.3 % respectively. Triglyceride was the predominant in nonpolar fraction, averaging 92.7 % of total lipids while sterol esters and diglycerides constituted 1.5 % and 1.2 % of the total. Monoglycerides, free fatty acids and free sterols were minor components of the nonpolar fraction. The polar lipids were primarily phospholipids(1.8%), but a significant amount of glycolipid (0.7%) was also found in each oil. 4. The fatty acid compositions in the total lipids showed the Korean rapeseeds averaged 46.7 % erucic, 15 % oleic, 13.4 % linoleic, 9.3 % eicosenoic and 4.3 % palmitic acids. The Canadian rapeseed, however, contained only 0.7 % of erucic acid. 5. The fatty acid compositions in nonpolar lipid fractions was similar to the pattern in those of the total lipids. But phospholipid and glycolipid fractions were lower in erucic acid content than nonpolar lipid fractions.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 1993.11a
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• pp.374-374
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• 1993

• The Korean Journal of Food And Nutrition
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• v.3 no.2
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• pp.201-206
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• 1990

This investigation on the composition of fatty acids of hempseed through gas -chromatography analysis found the follwing results. Myristic acid and other ten materials were detected. And there was mainly composed of myristic acid 29.4%, Palmitoleic acid 16.2%, linoleic acid 14.9%, oleic acid 12.4%. It also showed that heptadecanoic acid 10.8%, erucic acid 0.5%, docosahexaenoic acid 0.3% and essential fatty acid were contained 11.9% between them. As stearic acid, docosahexaenoic acid, linoleic acid and arachidonic acid made lower cholesterol level in body, they will help prevention of senile disease with the oil d hemp seed.