• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.2
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• pp.185-197
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• 1992

Differences in the amount and chemical characteristics of the epicuticular waxes on rice leaves were studied for the active tillering and heading stages of rice varieties differing widely in gross leaf-surface property and genetics. The amount of waxes on surfaces of rice leaf-blades was determined by extraction with chloroform and chemical composition of the waxes was characterized by thin layer chromatography, gas liquid chromatography and infrared spectrophotometry. The amount of waxes varied by variety and significantly with growth stage. The amount at the heading stage was 1.7 to 3.6 mg/g fresh weight of leaves, which was two to three times as much as that at the tillering stage of 0.8 to 1.8 mg/g fresh weight. The waxes consisted of seven chemical classes, namely diols, fatty acids, fatty alcohols, fatty aldehydes, fatty esters, saturated and unsaturated hydrocarbons. Diols and unsaturated hydrocarbons were identified as new chemical classes of the rice epicuticular waxes. The polar constituents such as dials, fatty acids and fatty alcohols and the non-polars such as fatty aldehydes, fatty esters, and saturated and unsaturated hydrocarbons were identified at the heading stage, but at the tillering stage only the non-polar compounds were identified. In the carbon numbers (C) of the chemical classes, diols were composed entirely of C30 and acids were mainly of C30 and C31. In alcohols, primary alcohols were composed of C13 and C32, and the secondary alcohols were of C14, C16 and / or C30 regardless of the rice varieties. The acid portion of fatty esters, mainly composed of C22 and C23, showed low cabon numbers compared with the aldehydes. The alcohol portion of them showed a wide distribution in carbon numbers from C13 to C26 depending on the rice varieties. Hydrocarbons had odd carbon numbers, consisting mainly of C29 and C31.

• Korean Journal of Weed Science
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• v.7 no.2
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• pp.144-155
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• 1987

Water extracts of polygonum hydropiper and Polygonum aviculare completely inhibited the germination of lettuce seeds. Methanol extracts from these two species also inhibited the seed germination of lettuce (Lactuca sativa) and Oenothera odorata. Fifteen phenolic acids in total were identified by GLC from P. hydropiper and eighteen from P. aviculare. The most common phenolic acids identified from P. hydropiper were sinapic, salicylic+vanillic and ferulic acid presented in all the fractions. In addition, salicylic+vanillic, tannic+gallic, sinapic, ferulic and p-coumaric acid seemed to be important phenolic compounds in terms of quantity. However, salicylic+vanillic acids were the unique phenolic acids occurred in all the fractions of P. aviculare. The others such as tannic+gallic, sinapic, ferulic, p-coumaric acid, p-cresol and catechol present in large amount appeared also the important phenolic substances influencing allelopathic effects of P. aviculare. Linolenic acid and oxalic acid were the major fatty and organic acids in both plant species, presented in 2.38mg/g and 20.588mg/g in P. hydropiper, 3.70mg/g and 14.288mg/g in P. aviculare, respectively, which seem to be exhibiting allelopathic effects of these plants. Total alkaloids were presented in low amount such as 0.20% in P. hydropiper arid 0.22% in P. aviculare which may not be important elements. Pet. ether extracts were 2.42% in P. hydropiper and 1.65% in P. aviculare, which exhibit another potential for allelopathic effects that need further investigation. Various authentic phenolic compounds at different concentrations inhibited the germination of lettuce seed, indicating that the phenolic substances identified here may be directly related to biologically active substance.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.19-27
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• 1996

Zanthoxylum piperitum and Z. schinifolium have been utilized not only as food stuffs, but also as medicinal plants in Korea. In this study, lipids, sugar, amino acids and other components of Zanthoxylum piperitum and Z. schinifolium peels and seeds were analyzed by HPLC and GLC. Four samples contained common fatty acids such as linoleic, linolenic, palmitic, oleic and stearic acid. The contents of unsaturated fatty acids were 87.1% and 64.8% in Z. schinifolium peels and seeds, 73.6% and 62.9% in Z. piperitum peels and seeds, respectively. Z. schinifolium peels contained only beta-sitosterol, whereas other three samples contained campesterol, stigmasterol and beta-sitosterol. In case of free amino acids, peels of both species showed higher contents of acids than seeds of both species. Glutamic acid, aspartic acid, arginine, valine, and leucine were found in all four samples. Essential oils consisted of limonene (30.1-66.8%), beta-phellandrene (4.8-13.3%), citronellal (1.5-22%) and cineol (1.6-3.9%). It is worthwhile to note that the content of citronellal in Z. schinifolium seeds was higher than that of the others.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1002-1008
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• 2000

The purpose of this study was to provide the fundamental information for establishing the database needed to estimate total intakes of trans fatty acids in Korea. The amounts of trans fatty acids contained in 164 samples including 25 samples of margarines, 21 samples of shortenings, 19 samples of vegetable salad and cooking oils, 53 samples of confectionery products, 18 samples of bakery products, 19 samples of dairy products, and 9 samples of animal fats and meats were analyzed by capillary gas liquid chromatography. The average amounts of trans fatty acids in those foods were calculated and expressed as gram per one serving. Then, the average daily intakes of trans fatty acids per capita were estimated using the analyzed amounts of trans fatty acids and the amount of yearly production for those foods. The amounts of trans fatty acids per 100 g of lipids were $2.11{\sim}33.83%$ (14.66% on average) in margarines, $1.47{\sim}44.48%$ (14.21% on average) in shortenings, $0.18{\sim}3.82$ (1.54% on average) in vegetable salad and cooking oils, $0{\sim}45.81%$ (10.92% on average) in confectionery products, $0{\sim}18.32%$ (7.87% on average) in bakery products, $0.90{\sim}4.54%$ (2.27% on average) in dairy products, and $0.61{\sim}6.07%$ (2.24% on average) in animal fats and meats. Major isomers of trans fatty acid in the sample foods were $C_{18:1}$ and $C_{18:2}$. As a result, the korean average daily intake of trans fatty acids in korea was estimated to be 2.3 g per capita. The amounts of trans fatty acids consumed from each selected food were as follows: 0.35 g from margarines, 0.57 g from shortenings, 0.11 g from vegetable salad and cooking oils, 0.65 g from confectionery products, 0.07 g from bakery products, 0.14 g from dairy products and 0.21 g from animal fats and meats.

• Applied Biological Chemistry
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• v.17 no.2
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• pp.125-137
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• 1974

The chemical structure of glycolipid of Selenomonas ruminantium cell wall was to be elucidated. The bacterial cells were treated in hot TCA and the glycolipid fractions were extracted by the solvent $CHCl_3\;:\;CH_3OH$ (1 : 3). The extracted glycolipids fraction was further separated by acetone extraction. The acetone soluble fraction was named as the spot A-compound. The acetone insoluble but ether soluble fraction was named as the spot B-compound. These two compounds were examined for elucidation of their chemical structure. The results were as follows: 1. The IR spectral analysis showed that O-acyl and N-acyl fatty acids were linked to glucosamine moiety in the spot A-compound. However in the spot B-compound in addition to O and N-acyl acids phosphorus was shown to be attached to glucosamine. 2. It was recognized by gas liquid chromatography that spot A compound contained beta-OH $C_{13:0}$ fatty acid in predominance in addition to the fatty acid with beta-OH $C_{9:0}$, whereas the spot B compound was composed of the predominant fatty acid of beta-OH $C_{13:0}$ with small amount of beta-OH $C_{9:0}$. 3. According to the paper chromatographic analysis of hydrazinolysis products of the spot A compound, a compound of a similar Rf value as the chitobiose was recognized, which indicated a structure of two molecules glucosamine condensed. The low Rf value of the hydrazinolysis product of the spot B-compound confirmed the presence of phosphorus attached to glucosamine. 4. The appearance of arabinose resulting from. ninhydrin decomposition of the acid hydrolyzate of the spot A compound indicated that the amino group is attached to $C_2$ of glucosamine. 5. The amount of glucosamine in the N-acetylated spot A compound decreased in half of the original content by the treatment. with $NaBH_4$, indicating that there are two molecules of glucosamines in the spot A compound. The presence of 1, 6-linkage between two molecules of glucosamine was suggested by the Morgan-Elson reaction and confirmed by the periodate decomposition test. 6. By the action of ${\beta}-N-acetyl$ glucosaminidase the N-acetylated spot A compound was completely decomposed into N-acetyl glucosamine, whereas the spot B compound was not. This indicated the spot A compound has a beta-linkage. 7. When phosphodiesterase or phosphomonoesterase acted on $^{32}P-labeled$ spot B compound, $^{32}P$ was not released by phosphodiesterase, but completely released by phosphomonoesterase. This indicated that one phosphorus is linked to glucosamine moiety. 8. The spot A compound is assumed to have the following chemical structure: That is glucosaminyl, ${\beta}-1$, 6-glucosamine to which O-acyl and N-acyl fatty acids are linked, of which the predominant fatty acid is beta-OH $C_{13:0}$ fatty acid in addition to beta-OH $C_{9:0}$ fatty acid 9. The spot B compound is likely to have the linkage of $glucosaminyl-{\beta}-1$, 6-glucosamine to which phosphorus is linked in monoester linkage. Furthermore both O-acyl and N-acyl fatty acids contained beta-OH $C_{13:0}$ fatty acid predominantly in addition to beta-OH $C_{9:0}$ fatty acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.297-308
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• 1985

Differences in lipid composition including fatty acid, lipid class, sterol and especially carotenoid between fleshes of wild and cultured prawn, Penaeus japonicus, were studied. Total lipids were extracted from the flesh during the spawning period and fractionated into two lipid classes of polar and nonpolar lipids by silicic acid column chromatography. The fatty acid composition of each lipid classes, total lipid (TL), nonpolar lipid (NL) and polar lipid (PL) were analyzed by gas liquid chromatography. The sterol and carotenoid composition of total lipids were determined by using thin layer chromatography, gas liquid chromatography and column chromatography using MgO-celite 545 and silicic acid-celite 545 as an absorbent, and by UV spectrophotometry. Total lipid contents of both fleshes from the wild and cultured prawn were about $2.0\%$ on average, but the content of the unsaponifiable matters in the cultured prawn (about $16.2\%$ in total lipid) showed a little higher than that of the wild prawn (about $13.9\%$ in total lipid) and the ratio of NL to PL in total lipid was 1:1.7. In the fatty acid composition of TL, the contents of $Cl_{16:0}\;and\;C_{20:3}$ fatty acids were higher in wild prawn than in cultured prawn, while the contents of $Cl_{18:1}\;and\;C_{20:5}$ fatty acids in cultured prawn were higher than those in wild prawn. The cultured prawn contained higher amounts of monoenoic acids and lower amounts of polyenoic acids than the wild prawn. In the fatty acid composition of NL, the wild prawn showed higher levels in $Cl_{18:0}\;and\;C_{20:1}$ fatty acid contents than the cultured prawn, while the cultured prawn contained much amout of $Cl_{16:0}\;and\;C_{18:1}$ fatty acids. On the other hand, the fatty acid composition of PL showed that $Cl_{16:1}\;and\;C_{17:1}$ fatty acid were higher in the wild prawn than in the cultured prawn, but in $Cl_{16:0}\;and\;C_{18:1}$ fatty acids, the levels were reversed. Consequently, the cultured prawn contained higher amount of monoenoic acids, and similar amounts of saturated acids and polyenoic acids to the wild prawn in NL. And the cultured prawn contained lower amount of monoenoic acids, and similar amounts of saturated acids and polyenoic acids to the wild prawn in PL. In sterol composition of both the wild and cultured prawn, the predominant sterol was cholesterol with the proportion of $78.7{\sim}88.9\%$ to the total sterol. In addition to the cholesterol, the other minor sterols such as 24-methylene cholesterol and sitosterol were detected. Total carotenoid content in flesh of the wild prawn was relatively higher than that of the cultured prawn marking 70 mg/100g of lipid in wild prawn and 40 mg/100 g of lipid in cultured prawn, respectively. The main carotenoids of the both prawns were astaxanthin($54.1{\sim}60.8%$), phoenicoxanthin ($16.5{sim}22.9%$),${\bata}-carotene\;(20.0{\sim}22.0%)$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.269-277
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• 2003

Effects of soy protein concentrate (SPC) containing isoflavone and casein diets on plasma phospholipid (PLs)-fatty acid patterns were investigated in 7-& 40- wk old female rats. Diets containing 16% SPC (soy/young:SY, soy/old: SO) and casein (casein/young : CY, casein/ old: CO) supplemented with 0.5% cholesterol were fed for 4 wks. Fatty acid compositions of plasma PLs were determined by TLC and GLC. Compared to the dietary protein effects, age effects on serum lipids were more profound. The levels of total cholesterol (Chol.), triglyceride, HDL-Chol., (LDL+VLDL)-Chol. and atherogenic index (AI) were higher in older groups (OC & OS) than younger groups (YC &. YS). Soy groups had higher Ell)L-Chol. level and lower (LDL+ VLDL)-Chol. and AI, compared with casein groups. The compositions of C22:0, Cl8:1 $\omega$9 and sum of MUFA in plasma PLs were significantly higher in casein group (CY & CO) than soy group (SY & SO), but those of sum of SFA were higher in soy group. The compositions of C22:0, Cl8:1 $\omega$9, C22:1, Cl8:3$\omega$3 and C22:4$\omega$6 were higher and those of C22:6$\omega$3, sum of $\omega$3, Cl8: 2$\omega$6 C20:4$\omega$6, sum of $\omega$6 and sum of PUFA were lower in plasma PLs of younger rats. The average P/S and $\omega$3/$\omega$6 ratio in older group was higher. The $\Delta$-7 desaturation index (16:0⇒16:1$\omega$7) and $\Delta$-9 desaturation index (18:0⇒18:1$\omega$9) were lower in soy group than casein group, while $\Delta$-6 and $\Delta$-5 desaturation index were not affected by dietary protein. The $\Delta$-4 desaturation index (22:4$\omega$6⇒22:5$\omega$6) were higher and elongation index (20:4$\omega$6⇒22:4$\omega$6) were lower in older group. The ratio of the products of $\omega$3 fatty acid series (Cl8:3) was significantly higher in older group, which indicated that age affected the plasma PUFA metabolism. On the other hand, older rats had higher serum cholesterol level compared with younger rats. Taken together, these changes in fatty acid composition might cause minimal changes in tile membrane fluidity induced by the increase serum cholesterol level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.350-363
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• 1987

This study dealt with the comparison of the individual lipid component and fatty acid composition in the six varieties of dent corn, Zea mays Indentata. The fatty acid and sterol compositions of the total lipid were analyzed by gas liquid chromatography. The total lipid was also fractionated into three lipid classes namely neutral, glyco and phospolipid by the methods of silicic acid column chromatography. The lipid componets of lipid-classes were estimated by thin layer chromatography and TLC-scanner. The contents of total lipid in six varieties of Cdent corn were $3.7{\sim}5.3%$. Total lipid were mainly Composed of triglyceride$(69.8{\sim}75.7%)$ free fatty acid$(13.0{\sim}17.9%)$, lanosterol$(4.8{\sim}6.0%)$. hydrocarbon & esterified sterol$(3.5{\sim}6.0%)$, and polar lipid & pigment$(2.7{\sim}5.9%)$. The contents of triglycerde in $Chech'{\breve{o}}nok$ and Hwangok No.3 were slightly higher then other varieties. The major fatty acid In total lipid from six varieties of dent corn were chiefly consisted of linoleic$(46.0{\sim}61.4%)$, oleic$(21.9{\sim}29.9%)$ and palmitic acid$(10.9{\sim}16.7%)$. Particularly the content of linoleic acid in $Chech'{\breve{o}}nok$ was higher but oleic and palmitic acid in $Chech'{\breve{o}}nok$ were less than other varieties. The compositions of 4-desmethylsterol were mainly composed of siterol $(44.0{\sim}63.2%)$, campestetel$(11.6{\sim}15.5%)$ and stigmasterol$(5.6{\sim}9.1%)$. The content of sitosterol in Chinjuok was higher than other varieties and isofucosterol was detected only in Chinjuok. The compositions of 4-monomethlysterol were mainly composed of obtusifoliol$(17.7{\sim}37.6%)$, gramisterol$(15.0{\sim}27.0%)$ and citrostadienol$(9.1{\sim}17.3%)$. The contents of obtusifoliol and citrostadienol in Kwangok and Chinjuok were less than other varieties. The contents of fractionated neural lipid in Suwon No.19. Kwangok, $Hoengs{\breve{o}}ngok$ and Chinjuok$(90.3{\sim}97.1%)$ were higher than those of $Chech'{\breve{o}}nok$ and Hwangok No.3$(85.5{\sim}86.1%)$. Neutral lipid were mainly composed of triglyceride$(24.7{\sim}80.0%)$, lanosterol$(6.2{\sim}20.2%)$, Cholesterol$(1.0{\sim}50.6%)$, free fatty acid$(4.4{\sim}8.9%)$ and esterified sterol$(1.5{\sim}15.9%)$. The major fatty acid in neutral lipid from six varieties of dent corn were chiefly consisted of linoleic$(26.2{\sim}55.4%)$ oleic$(22.7{\sim}39.1%)$ and palmitic acid$(11.4{\sim}41.6%)$. Particularly the contents of linoleic acid Suwon No.19 and $Chech'{\breve{o}}nok$ were higher but palmtic acid in Suwon No.19 and $Chech'{\breve{o}}nok$ were less tan other varieties. Glycolipd were mainly composed of nlonoglycosflsterol $(17.5{\sim}56.4%)$, monoglycosylce-ramide $(8.2{\sim}25.9%)$ and monoglycoslydiacylglycerol$(12.4{\sim}22.2%)$. The contents of mono-g1ycosrlceramide and monoglycosrlsterol in Chinjuok. Were higher than other varieties. The major fatty acid in glycolipid from six varieties of dent corn were chiefly consisted$(14.6{\sim}39.3%)$, palmitic$(20.0{\sim}26.1%)$, linoleic$(3.6{\sim}26.9%)$ and heptadecanoic acid $(3.3{\sim}24.7%)$. Particutarly the cantents of oleic acid in Chinjuok and heptadecanoic acid in $Chech'{\breve{o}}nok$ were higher than other varieties. Phospholipid were mainly composed of phosphatidyllnositol$(30.9{\sim}86.4%)$ and phosphatidylcholine$(4.5{\sim}22.0%)$. The contents of phosphatidrlinositol in $Hoengs{\breve{o}}ngok$ and Hwanngok No. 3 were less than other varieties. The major fatty acid in phospolipid from six varieties of dent corn chiefly consisted of patmitic$(37.2{\sim}61.6%)$ heptadecanoic$(9.2{\sim}31.8%)$ and oleic acid$(4.3{\sim}17.2%)$. Particuiarlr the content of oleic acid in $Hoengs{\breve{o}}ngok$ was higher but heptadccanoic acid in $Hoengs{\breve{o}}ngok$ was less than othcr varieties.