• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.1
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• pp.29-35
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• 1992

Total lipids of Korean black soybean (Glycine man Merr) during soaking in water were extracted, purified and fractionated into three lipid classes, and then lipid contents and their fatty acid compositions were investigated. The lipids of the beans consisted of 89.1% neutral lipids, 1.5% glycolipids and 9.4% phospholipids, and these fractions did not change significantly during the soaking period. The neutral lipid fraction of the beans contained 92.1% triglyceride, 3.0% sterol esters and hydrocarbons, 2.8% diglyceride, 1.5% free fatty acids, 0.3% free sterols and 0.3% monoglyceride, and no significant changes were found in the composition of neutral lipid fraction from the soaked beans. Major components of the glycolipid fraction were esterified steryl glycosides (43.6%), steryl glycosides (26.6%) and digalactosyl diglycerides (14.5%), and these fractions did not change significantly during the soaking period. On the other hand, phosphatidyl choline (41.6%) and phosphatidyl ethanolamine (39.5%) were most abundant components found in the phospholipid fraction, and the contents of phospholipids changed a little during the soaking period. Linoleic acid, oleic acid and palmitic acid were the major fatty acids found in total lipids, neutral lipids, glycolipids and phospholipids. A few changes in the major fatty acid compositions of phospholipids were observed during the soaking period.

• Journal of the Korean Applied Science and Technology
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• v.4 no.1
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• pp.9-18
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• 1987

The effects of procedures for preparation of fatty acid methyl esters for gas chromatography were investigated. A quantitative comparison of four procedures for the preparation of the fatty acid methyl esters from Korean sesame seed lipids which can be representative of fatty acid ranges of Korean vegetable oils has been made. The procedures employed were $BF_3$-methanol, HCI-methanol, sodium methoxide-methanol, and tetramethylammonium hydroxide-methanol. Twelve fatty acids ranged from 14:0 to 24:0 were identified in the lipids from Korean white and black sesame seeds. All four procedures gave similar results for the fatty acids, 16:0, 18:0, 18:1, 18:2, and 18:3 present in the range of $1{\sim}44%$ but only in the HCI-methanol procedure, the fatty acids, 16:1, 20:0, 22:0, 24:0 present in the range of $0.02{\sim}1%$ showed the lowest values. When using tetramethylammonium hydroxide-methanol procedure for determination of total fatty acid composition from white and black sesame seed lipids, unsaponifiable matters including sesamol, sesamolin and sesamin present in the seed lipids are not removed from the resulting reaction mixture. Thus the transesterification mixture is used without further treatment for injection into the gas chromatography. However, the gas chromatographic analysis of the transesterification mixture showed that the unsaponifiable matters had no effect on the fatty acid composition of the seed lipids. From the results, it appears that the $BF_3$-methanol, sodium methoxide-methanol and tetramethylammonium hydroxide-methanol procedures can be used to prepare fatty acid methyl esters from Korean vegetable oils. Among the methods, the tetramethylammonium hydroxide-methanol procedure, which give total fatty acid composition, glyceride fatty acid composition and composition of free fatty acids present, appears to be a simple, convenient and quantitative procedure and applicable to samples containing broad ranges of fatty acids.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.55-59
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• 2004

This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals-Pb, Hg and Cd- were included small quantity.

• Journal of the Korean Society of Clothing and Textiles
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• v.4 no.1_2
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• pp.43-48
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• 1980

The effect of free fatty acid in fatty soil on the detergency of particulate soil was investigated. Cotton lawn fabric was soiled with the mixture of polmitic acid, hydrogenated fat, paraffin oil and iron oxide black altering the contents of palmitic acid and was laundered with different sur-fastants under various temperature and alkalinity. The rate of soil removal was estimated by means of the spectoometic analysis of iron on the fabric before and after washing. The results of dergency were compared those obtained by reflactance and K/S value from Kubelka-Munk equation which were derived from reflactance measurements.

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.105-111
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• 1979

Phycomyces sp. has been isolated from Meju and its lipid composition was investigated. The lipid content was 18.2 % of dry weight and composed of 69.2 % neutral lipids. 24.3 % glycolipids and 6.5 % phospholipids. It was possible to identify the presence of carotene, hydrocarbons, esterified sterols, fatty acid esters, triglycerides. free fatty acids and free sterols in the neutral lipid fraction. Major components in the neutral lipid fraction were free fatty acids and triglycerides. Twelve molecular species of triglycerides and 8 molecular species of diglycerides were fractionated by argentation TLC. The major fatty acids in total lipids were stearic, linoleic, arachidic and linolenic acids, and those in the free fatty acid fraction were stearic, linoleic and arachidic acids.

• Microbiology and Biotechnology Letters
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• v.21 no.4
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• pp.310-315
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• 1993

An interspecific fusant was made from the protoplasts of two strains of Lactobacillus genus (L. bulgaricus and L.helveticus). And in order to test the applicability of the fusant in manufacturing the cheddar cheese, functional properties of the strain was examined by determining acid-producing activity, three important enzyme activities and volatile free fatty acid-producing activity. The recombinant strain did not exhibit greatly increased acid-porducing activity. Lipase and volatile free fatty acid-porducing abilities of the fusant, however, were remarkably higher than those of the two parental strains. The fusant actually porduced the cheese porduct of the highest ammount of total volatile free fatty acid after 7 days ripening at 10$^{\circ}C$. Finally, the cheddar cheese ripened with this strain was also evaluated to be high preference and flavor intensity by organoleptic panel tests.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.82-87
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• 1993

This experiment was carried out to determine the total dietary fiber content and free sugar, fatty acid, amino acid compositions in bamboo shoot, lotus root and burdock. Bamboo shoot contained 3.05% of proteins, 0.48% of lipids, 2.45% of fibers, which were larger than those of other samples (lotus root and burdock). Burdock contained more sugars than the others as 18.64%. On a dry matter basis, total dietary fiber by Prosky AOAC method were 62.5% for bamboo shoot, 17.9% for lotus root and 41.9% for burdock. Therefore, the content of dietary fiber in bamboo shoot was the most abundant among them. Free sugar contents (glucose, fructose and sucrose) of the sample were analyzed by HPLC. Sucrose was the most abundant in both bamboo shoot and lotus root, and the content of fructose and sucrose in burdock were almost same. The major fatty acids in bamboo shoot, lotus root and burdock analyzed by GC were palmitic and linoleic acid. Also, linolenic acid were abundent only in bamboo shoot. The results of amino acid analysis showed that aspartic acid, glutamic acid and Iysine were the most abundent amino acids in the sample. Bamboo shoot contained large percentage of protein, the sweet-tasting amino acids and lipid than the other samples. Therefore bamboo shoot can be used as a flavor material because they contain plenty of the sweet-lasting amino acid and free sugar. Bamboo shoot and burdock can be used as potential source of dietary fiber because of the high content of dietary fiber in those samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.266-271
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• 1991

The salted and dried mullet roe was manufactured by the conventional processing method. The processing conditions were the salting with soybean sauce of 10% NaCl, 1.2cm of thickness, 3m/sec of air velocity, 70% of RH and $20^{\circ}C$ of wind-drying temperature for 20 days. The fractional compositions of free and bound lipids were classified in neutral, Glyco - and phospholipids of the processed roe. The fatty acid content of glycolipids was measured during processing and storage. Major fatty acids of glycolipids were $C_{16:0},\;C_{18:1}\;and\;C_{18:2}$ whose total amount was 7.71mg/100mg occupying 77% of the total fatty acids of glycolipids. The ratio of unsaturated fatty acid to the saturated fatty acid of bound glycolipids was 2.09 and that of free glycolipids was as low as about 0.92. The rations of the polyenoic acids to the monoenoic acids were very low as 0.10-0.78. The essential fatty acids of bound glycolipids were 4.32mg/100mg and a very much decreased content of 1.46mg/100mg at 9 week storage time.

• Applied Biological Chemistry
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• v.25 no.4
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• pp.239-247
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• 1982

Free and bound lipids of both inner and outer part in the edible portion of 3 varieties of chestnuts(Castanea crenata) were extracted and fractionated into neutral lipid, glycolipid and phospholipid, by silicic acid column chromatography. Fatty acid composition of each fraction was examined with gas chromatography. Lipid contents in chestnut on dry weight basis were 1.84% in inner part(1.26%-free lipid and 0. 58% bound lipid) and 1.95% in outer part (1.63%-free lipid and 0.32%-bound lipid). Free lipid content was $2{\sim}5$ times higher than bound lipid content and was more abundant in the outer part. Neutral lipid content of the free lipid in the inner part was 39.5%, approximately 10 times as much as that of the bound lipid, but in the outer part, the former was 56.6%. Glycolipid content was 22. 0% in the free lipid and 17.0% in the bound lipid. Phospholipid content was 6.9% in the free lipid and 10.5% in the bound lipid. The predominant fatty acids were linoleic acid, palmitic acid and linolenic acid in the free lipid, and palmitic acid, linoleic arid and linolenic acid in the bound lipid, Therefore, saturated fatty acid content in the bound lipid was 2 times higher than in the free lipid.

• YAKHAK HOEJI
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• v.37 no.4
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• pp.362-364
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• 1993

The sensitive detection of free fatty acids was investigated by using H$_{2}$O$_{2}$-bis(2,4,6-trichlorophenyl) oxalate chemiluminescence system after monodansyl cadaverine labeling. Because dansvl moiety is well excited by this chemiluminescence system, monodansyl cadaverine was a prominent reagent to this system for the determination of free fatty acids. The cluent of 50mM tris-HCI buffer (pH 7.7)-acetonitrile (1:4, v/v) was run through TSK gel ODS 80 TM column. The reagent solutions were mixed with the eluent containing the monodansyl cadaverine derivative of fatty acids from the column. By this system, linolic acid was detected 50 fmol by injected amount.