• KSBB Journal
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• v.21 no.1 s.96
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• pp.68-71
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• 2006

Free fatty acids are not esterified by alkaline catalyst transesterification. They are detrimental to the quality specifications in biodiesel. Therefore, we tried to find solid catalyst to remove free fatty acids in feedstock. Amberlyst 15 resin was selected as the best catalyst, and the moisture content containing in the resin was found to be important for the reaction. The removal efficiency of free fatty acids was gradually decreased from 97% to 70% by ten times reuse of resin. In the transesterificaion reaction by KOH catalyst, soap formation could be decreased by 58.3% using the feedstock pretreated by resin. Consequently, the purity of biodiesel was enhanced about 10%, as compared with the non-treated feedstock.

• Journal of Life Science
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• v.19 no.2
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• pp.192-197
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• 2009

This study was conducted to investigate the major chemical components of dried broccoli (Brassica oleracea var. italica Plenck) sprouts. The proximate compositions of broccoli sprouts as dry matter basis were 2.04% of moisture content, 22.04% of crude protein, 12.80% of crude fat, 6.25% of crude ash, and 56.87% of carbohydrate, respectively. The major free sugars were identified as ribose, glucose and fructose. Analysing total amino acids, 15 kinds of components isolated from broccoli sprouts. The essential amino acid contained in broccoli sprouts accounted for 45.62% of total amino acid, while the non-essential amino acid accounted for 54.38%. Fatty acids were 3.19% of saturated fatty acids, 14.42% of monounsaturated fatty acids and 82.39% of polyunsaturated fatty acids. Cis-11,14-eicosatrienoic acid, linoleic acid and oleic acid were the major fatty acids among 14 fatty acids detected in dried broccoli sprouts. Lactic acid was the major organic acids. The contents of vitamin A and vitamin E were 0.06 mg% and 0.82 mg%, respectively. The mineral contents of dried broccoli sprouts were greater in order of Cu

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.4
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• pp.291-300
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• 2005

This study was focuses on the variation of isoflavone contents during seed development and their interaction with major chemical components such as protein, amino acids, saccaharides, lipid and fatty acids. During maturing, lipid, protein, and amino acid contents in soybean seeds showed the highest values at R7 stages, but isoflavone contents were increased until R8 stage. It was noted that malonyl glucosides $(64.2\%)$ are predominant forms among conjugated isoflavones followed by glucosides $(30.7\%)$, acetyl glucosides $(4.1\%)$ and aglycones $(0.9\%)$. Sucrose and stachyose were presented as a major saccharide in soybean seeds. As maturing days progressed, they were constantly increased and the highest contents were observed at R8 stage. While small quantities of raffinose, fructose, glucose, maltose, DP3 (DP: degree of polymerization), DP6, and DP7 were detected. These results showed that saccharide composition at the beginning of seed development is primarily monosaccharides with little sucrose and oligosaccharides, but as maturing days proceeds, sucrose and starch increase with concomitant decrease in monosaccharides. Sucrose and stachyose were positively correlated with isoflavone (r=0.780, 0.764 at p<0.01, respectively), while fructose, glucose, maltose, and DP7 were negatively correlated (r=-0.651, -0.653, -0.602, and -0.586 at p<0.05, respectively). Soybeans at R8 stage were high in protein and amino acid, but low in free amino acid contents. Protein and amino acid contents showed positively significant correlations with isoflavone (r=0.571 and 0.599 at p<0.05, respectively), but free amino acid content were negatively correlation with isoflavone (r=-0.673, p<0.01). The lipid content reaches its final content relatively early stage of seed development and remains constant as compared with other chemical components. Among the fatty acids, although varietal difference was presented, stearic acid and linolenic acid were gradually decreased, while oleic and linoleic acid were increased as seed maturing progressed. Lipid was significantly correlated (r=0.754, p<0.01) with isoflavones. However, neither saturated fatty acid nor unsaturated fatty acids significantly affected the isoflavone contents of maturing soybean seeds.

• Korean Journal of Agricultural Science
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• v.48 no.3
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• pp.455-464
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• 2021

This study was conducted to evaluate meat quality traits, proximate composition, fatty acid profile and sensory attributes of pork produced under free-range and semi-intensive pig rearing systems. Longissimus dorsi muscles from pork carcasses were taken just after the slaughtering of finishing pigs reared under semi-intensive and free-range systems to test the meat quality parameters (pH, color, water holding capacity, and cooking loss), proximate composition (moisture, protein, fat, and ash) and fatty acid profile. Furthermore, the organoleptic properties were evaluated using 30 untrained panelists. The results revealed that the system of rearing did not affect (p > 0.05) the proximate composition, water holding capacity, color, pH and cooking loss of pork along with the fatty acid composition except for vaccenic acid (p < 0.05). The monounsaturated fatty acid (MUFA) content was affected (p < 0.05) by the rearing system while no effects were observed on the unsaturated fatty acid: saturated fatty acid ratio and omega-six to omega-three fatty acids ratios (p > 0.05). No difference was observed (p > 0.05) concerning the sensory attributes although pork obtained from the free-range system had the highest scores. In conclusion, the system of rearing did not show a significant effect on the meat quality parameters, composition and sensory attributes of pork obtained from cross-bred pigs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.811-815
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• 1994

In this study the quantity and the ratio of saturated and unsaturated fatty acids were investigated with using gas chromatography after non-polar lipid of the flint corn in the growing period was extracted with the solution of chloroform : methanol (2 : 1) and then separated by the SACC method. Neutral lipid was separated into monoglyceride(MG), 1, 3-diglyceride (1, 3-DG) , free fatty acid (FFA) , triglyceride (TG), cholesteryl ester (CE). Fatty acid of each spot was mainly composed of linoleic , oleic and palmitic acids. Lonolieic acid decreased in MG(54.5-51.4%), CE(31.3-28.9%) but increased ini TG(57.2-63.8%) during growth process. Olec acid increased in MG(25.7-29.3%), 1, 3-DG(24.7-28.9%), CE(16.7-19.9%) but decreased in TG28.6-23.1%). Palmitic acid decreased in MG(12.8-11.5%), FFA(25.7-24.1%), TG(10.4-9.3%) but increased in CE(26.4-31.5%) during a growth process. The ratio of unsaturated to saturated fatty acid in TG(7.01-7.84%) was higher in five spots of neutral lipid and in 1, 3-DG(4.61-4.16%) decreased growth process but increased in MG(5.06-5.60%), TG(7.01-7.84%).

• Journal of Veterinary Clinics
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• v.27 no.4
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• pp.407-410
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• 2010

Bovine abdominal fat necrosis (lipomatosis) is relatively common disorder in adult Korean indigenous cattle. Thirteen Korean indigenous cattle with bovine lipomatosis and five clinically healthy cattle were selected and serum biochemical profiles were analyzed. Serum free fatty acids level was significantly high, while total cholesterol, serum albumin and total calcium levels were significantly low in bovine lipomatosis group. In a case of necropsy, saponificated adipose masses surrounding colon was observed and hepatic fatty degeneration and fat deposition in the renal tubules were found in a histopathologic examination. These findings indicate that affected cattle have a predisposition to deposit more fat into adipose tissue than normal cattle. Such abnormalities might lead to the development of abdominal fat necrosis with fibroplasia and possibly compress the intestines and urinary organs.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.10
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• pp.1432-1442
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• 2016

The objective of this study was to determine the effect of palm and/or linseed oil (LSO) supplementation on carcass quality, sensory evaluation and fatty acid profile of beef from crossbred Wagyu beef steers. Twenty four fattening Wagyu crossbred beef steers (50% Wagyu), averaging $640{\pm}18kg$ live weight (LW) and approximately 30 mo old, were stratified and randomly assigned in completely randomized design into 3 treatment groups. All steers were fed approximately 7 kg/d of 14% crude protein concentrate with ad libitum rice straw and had free access to clean water and were individually housed in a free-stall unit. The treatments were i) control concentrate plus 200 g/d of palm oil; ii) control concentrate plus 100 g/d of palm oil and 100 g/d of LSO, iii) control concentrate plus 200 g/d of LSO. This present study demonstrated that supplementation of LSO rich in C18:3n-3 did not influence feed intakes, LW changes, carcass and muscle characteristics, sensory and physical properties. LSO increased C18:3n-3, C22:6n-3, and n-3 polyunsaturated fatty acids (PUFA), however, it decreased C18:1t-11, C18:2n-6, cis-9, trans-11, and trans-10,cis-12 conjugated linoleic acids, n-6 PUFA and n-6:n-3 ratio in Longissimus dorsi and Semimembranosus muscles.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.6
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• pp.555-560
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• 2009

To identify the food characteristics of seven melania snail species in Korea, the detailed proximate, fatty/amino acid, mineral composition and chlorophyll contents were investigated. The content ranges of moisture, crude protein, crude lipid and ash were 70.1-81.0%, 11.6-16.9%, 0.4-1.6% and 1.9-3.4%, respectively. K. nadifila showed the significant mineral contents Fe, P, Ca than other species. Total Chlorophyll level was highest in K. globus ovalis ($1.2\pm0.2$ mg/g). The major fatty acids were 16:0, 22:1, 20:1, 18:1, 20:5 and 22:6 were identified as small amounts (1.0-3.3%) of total fatty acids. Citrulline was shown to be the major free amino acids (20.4-53.1%).

• Food Science and Preservation
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• v.6 no.4
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• pp.475-480
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• 1999

The chemical components in different parts such as seed, cotyledon, hull, pod, leaf, stem and root of Korean sword bean(Canavalia gladiata) were determined in this study. The contents of total sugar and protein were relatively higher in cotyledon than other parts. The highest mineral component was K, Ca in root and leaf, respectively. In case of organic acids, relatively higher content of oxalic acid(2,556 mg%), citric acid(573 mg%) was found in leaf and pod, respectively. Among free sugars, the contents of sucrose(3.80%), fructose(2.17%) were the highest contents in hull and stem, respectively. The highest component total amino acids in cotyledon and leaf, pod, stem, and root was glutamic acid(592 mg%), glutamic acid(429 mg%), proline(497 mg%), lysine(328 mg%) and arginine(714 mg%), respectively. Among fatty acids in hull and pod, palmitic acid(32.75%, 21.93%) was high in saturated fatty acid fraction, while linoleic acid(39.15%, 43.03%) was high in polyunsaturated fatty acid fraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.259-262
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• 1984

In order to examine the effect of oil extraction methods on the charateristics of sesame oil, the fractionation pattern and fatty acid compositions of the each fraction of the oil were compared in the oil extracted by the three different extraction methods, that is, pressure extraction of roasted seed (RTP), acetone extraction of roasted seed (RTE) and acetone extraction of raw seed (RWE). The amount of triglyceride in RWE oil was slightly higher as 77.2% of the total lipid than that in RTP and RTE oil of 73.4%. The content of oleic and linoleic acid in glycolipld and fatty acid fractions, linoleic acid in triglyceride, and palmitic and stearic acid in phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the oleic acid in triglyceride. Palmitic and stearic acid in free fatty acid, and oleic and linoleic acid in phospholipid from RTP and RTE oil were lower than those from RWE oil. The ratio of $C_{18}$ to $C_{16}$ fatty acids and unsaturated to saturated fatty acids in glycolipid and phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the ratios in triglyceride and free fatty acid fractions from RTP and RTE oil were lower than those from RWE oil.