• Journal of Marine Bioscience and Biotechnology
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• v.2 no.3
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• pp.155-159
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• 2007

Ethanolysis of squid viscera oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of the oil by stepwise addition method of Shinmada[1]. Tendency of oil variation during Ethanolysis showed increased content of diglyceride, monoglyceride and fatty acid ethyl ester with reduced free fatty acid contents. The oil composition was analyzed using GC-FID and compared before and after ethanolysis. Structural analysis of the lipid was performed by HPLC-UV spectrophotometer during ethanolysis. The transformed oil was thought to has suitable properties for functional oil production.

• Applied Biological Chemistry
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• v.26 no.4
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• pp.261-265
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• 1983

The changes in fatty acid compositions of the each fraction of oil, that is, steryl ester, triglyceride, diglyceride and free fatty acid, were analyzed during the storage of sesame seed for 4, 9, and 15 months at four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with poly ethylene pouch(LS), and storage in dark with poly ethylene pouch(DS). In the fatty acid composition of steryl ester fraction, palmitic and stearic acid were decreased but linoleic acid was increased during the storage in all the storage conditions. The ratio of $C_{18}$ to $C_{16}$ fatty acids in steryl ester from DA and LA was higher than that from DS and LS during storage until 15 months. The palmitic and stearic acid content in triglyceride were decreased until 9 months of storage, then slightly increased until 15 months of storage in all the storage conditions, but reverse tendency was observed in the lineoleic acid content. The ratio of $C_{18}$ to $C_{16}$ fatty acids and unstaturated to saturated fatty acids in DS were slightly higher than these in DA and LA. In the fatty acid composition of free fatty acid, the content of palmitic and stearic acid were decreased until 9 months of storage, then increased until 15 months, but reverse tendency was observed in the oleic and linoleic acid: the ratio of unsaturated to staturated fatty acids in DA and LA was higher than that in DS and LS during the storage for 15 months.

• Entomological Research
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• v.48 no.5
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• pp.453-456
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• 2018

The lipids of Clanis bilineata larvae meat (CBLM) are susceptible to oxidation, and thus the commercial and consumption values of CBLM decrease during frozen storage. In the present study, peroxide values (PV), thiobarbituric acid-reactive substances (TBARS), free fatty acid (FFA) content, fatty acid composition, and likeness (palatability) score of CBLM were determined to investigate the effect of glutathione on the oxidation of CBLM lipids. Glutathione decreased the PV, TBARS, and FFA content, maintained fatty acid composition, and increased the likeness (palatability) score of the CBLM, indicating that glutathione can be used as a cryoprotectant to extend the shelf life of CBLM.

• Journal of Nutrition and Health
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• v.27 no.6
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• pp.563-573
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• 1994

This study was conducted to compare the lipid content and fatty acid composition of the Korean breast milk produced at 1, 2 and 3 months postpartum with the infant formula produced in Korea. The content of total lipids of the breast milk was low compared with the other data of Korean as well as foreign breast milk, and the content tended to reduce during the progress of lactation. The composition of fatty acids of the breast milk was characterized by low saturated fatty acids(SFA) and high $\omega$3 series of polyunsaturated fatty acids (PUFA), especially 20:5 and 22:6, so the P/S and $\omega$6/$\omega$3 rations were high. The formulas had more total lipids, triglycerides(TG) and phospholipids and less cholesterol(CHOL) and free fatty acids than the breast milk. The cholesterol content of the formulas was around 50% of that of the breast milk, so the CHOL/TG ratio was low. Although the formulas varied in fatty acid composition, the formulas had more SFA and $\omega$6 series of PUFA, but less monounsaturated fatty acids and $\omega$3 series of PUFA than the breast milk. This study shows that there are some differences in lipid content and fatty acid composition between breast milk and infant formula. Therefore, further studies needed to investigate the physiological effect of this difference on lipid metabolism of infants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.399-405
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• 1996

The effects of stearic(18 : 0, SA), oleic(18 : 1 cis, OA) and elaidic acid(18 : 1 trans, EA) on the cell growth, contents of cellular lipids, and the fatty acid composition of cellular and medium lipids in Hep-G$_2$cells were evaluated. The cells were incubated in serum-free medium containing 25, 50, 100 and 200$\mu$M of a fatty acid combined with albumin for 2 days. The fatty acid concentration up to 100$\mu$M showed the normal growth, but the cell growth decreased in the presence of 200$\mu$M fatty acid. The treatment of cells with 100$\mu$M of a fatty acid for two days significantly(p<0.05) increased the cellular triglyceride(TG) content in all fatty acid groups compared to control, but TG contents was not significantly different among all treatment group, but total cholesterol(TC) was the highest level in EA group. The level of free cholesterol(FC) and cholesteryl ester(CE) was similar to those of TC in all fatty acid treated group. The cellular phospholipid(PL) contents were similar between the control and all fatty acid groups. The treatment of cells with SA has no notable effects on the fatty acid composition of TG, CE and PL. The OA treatment caused significant increases in CE(51.2%) and PL(29.8%), but not in TG. The EA treatment resulted in 10.1, 10.7 and 7.8% of $C_{18:1\;trans}$ content in cellular TG, CE, and PL. The TG, CE and PL of medium were relatively similar between SA and OA groups. In EA treated group, TG, CE and PL of medium contained 17.0%, 0.7% and 5.6% of $C_{18:1\;trans}$, respectively.

• 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.

• 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.36 no.9
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• pp.1182-1187
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• 2007

Changes in composition of fatty acids and free amino acids in three differently dried Alaska pollack (sun dried, naturally cyclic freeze-thaw dried, and 1-year-aged cyclic freeze-thaw dried Alaska pollack (Hwangtae)) were investigated to correlate them with browning reactions in drying and aging Alaska pollack. Major fatty acids of the sun dried Alaska pollack were palmitic acid, oleic acid, and eicosapentaenoic acid (EPA), and those in the Hwangtae were palmitic acid, oleic acid, and gondoic acid. Hwangtae showed the lowest amount of polyunsaturated fatty acids among the three types of dried Alaska pollack. Free amino acids content of sun dried Alaska pollack was higher than that of the cyclic freeze-thaw dried Alaska pollack and Hwangtae. Lesser amount of histidine in Hwangtae (0.02%) than that in the cyclic freeze-thaw dried Alaska pollack (0.087%) may indicate the degradation of histidine due to the browning reaction in aging the cyclic freeze-thaw dried Alaska pollack. Significant changes in compositions of fatty acids and free amino acids among the dried products revealed the browning reaction resulted from carbonyl compounds produced by decomposition of lipid hydroperoxides and free amino acids. Aging the cyclic freeze-thaw dried Alaska pollack for a year contributed to the development of browning.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.85-93
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• 2017

Objective: This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods: Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity ($a_w$), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results: At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion: The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made

• Korean Journal of Plant Resources
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• v.24 no.6
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• pp.688-695
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• 2011

The composition of free sugar, free amino acid, and fatty acid in tubers of the cultivars 'Superior', 'Sinnamjak', and 'Chubaek' were evaluated at the two sites with different altitude, Gangneung (20 m altitude) as lowland and Daekwallyeong (760 m altitude) as highland. The average reducing sugar content of the three potato cultivars harvested in Daekwallyeong and Gangneung was 1.1% and 2.3%, respectively, which showed two-fold difference between the two locations. Average total sugar content was also two-folds lower in potatoes harvested in Daekwallyeong (6.3%) than those harvested in Gangneung (12.2%). Average content of free amino acids of the three potato cultivars harvested in Daekwallyeong and Gangneung was 1,325 mg/100g and 1,051 mg/100g, respectively. The cultivar 'Chubaek' has the highest amino acid content among the three tested cultivars. Potatoes from Daekwallyeong have higher unsaturated fatty acid levels than those from Gangneung. During the tuber development, unsaturated fatty acids levels increased in tubers grown in Daekwallyeong, but decreased in those grown in Gangneung. These results indicate that the quality of potatoes from Daekwallyeong is from Gangneung for food processing purpose for human consumption.