• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.1
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• pp.19-24
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• 1989

Changes in lipid components of powdered Katsuobushi during processing such as boiling, smoke-drying were examined. The total lipid (TL) in raw skipkack was $1.8\%$ and it consisted of $79.2\%$ neutral lipid (NL), $7.8\%$ glycolipid (GL) and $12.5\%$ phospholipid (PL), while powdered Katsuobushi product showed $4.5\%$ TL which consisted of $82.5\%$ NL, $9.2\%$ GL and $8.3\%$ PL. The contents of triglyceride, digalactosyl diglyceride, phosphatidyl choline and phosphatidyl ethanolamine decreased when free fatty acid, diglyceride and monogalactosyl diglyceride increased during processing. Also formation of Iysophosphatidyl choline was identified in PL of product. Total fatty acid contents of raw fishes, boiled sample, 1st smoked sample and powdered Katsuobushi were 721.8mg, 589.8mg, 549.6mg and 473.1mg expressed in $C_{23:0}$ as the equivalents of fatty acid contents. Most fatty acid contents of TL revealed a tendency to decrease during processing, there were about $43\%$ decrease in polyenes, $36\%$ decrease in monoenes, and $26\%$ decrease in saturates quantitatively. The major fatty acids in TL, NL, GL and PL of samples were generally $C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:5}$ and $C_{22:6}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.296-304
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• 1993

The effects of pretreatment on the lipid oxidation of korean geoduck muscle during storage at $-20^{\circ}C$ were investigated. In the lipid compositions of geoduck muscle, neutral, glycolipid, and phospholipid contents were $46.1\%,\;4.5\%\;and\;49.5\%$, respectively. And the content of phospholipid decreased to $39.9\%$ by blanching. In the fatty acids composition, $C_{16:0},\;C_{20:5}\;and\;C_{22:6}$ fatty acids were major portions and their contents showed, respectively, $10\%$ of total fatty acids amount or more. $C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{14:0}\;and\;C_{20:1}$ fatty acids were also important fatty acids and their amounts were so much as $5\%$ or more. The polyunsaturated fatty acid contents were relatively high as $39.25\%{\sim}42.60\%$. POV in RM and VM samples increased gradually and showed 3.72meq/kg, or 3.00meq/kg after 90 days storage, respectively. However, in case of samples pretreated by blanching, there was slightly increase of POV throughout storage. From the results above, it was suggested that the pretreatment of blanching was effective in retardation of lipid oxidation for the longterm storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.339-344
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• 1990

The composition of muscle lipids and their fatty acid composition of two groups of tilapia, cultured in fresh and seawaters, were investigated. The total lipid(TL) of seawater culture group is a little richer than that of freshwater culture. The neutral lipid(NL) is the most abundant in muscle lipids of two groups, followed by the phospholipid(PL) and glycolipid (GL). The increment of TL content seemed to depend upon triglyceride(TG) fraction, because large portions of lipids are consisted of TG. Phosphatidyl choline(PC), phosphatidyl ethanolamine and sphingomyelin were identified in PL, and the content of PC was the highest. The principal fatty acids of muscle lipids were 14 : 0, 16 : 0 and 18 : 0 as for saturated fatty acids, and 16 : 1, 18 : 1, 18 : 2 and 22 : 6 as for unsaturated fatty acids. In particular, high contents of 16 : 0 and 18 : 1 were observed in TL, NL and GL. However, low contents of 18 : 1 and 18 : 2 were observed in PL, while they were high in polyunsaturated fatty acids with 20 : 4, 20 : 5 and 22 : 6. In the meantime, no significant difference was observed in the composition of muscle lipids and their fatty acids between two groups cultured in seawater and freshwater.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.192-196
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• 1989

This experiment was carried out to compare the difference of lipid components, amino acid composition by size of sea eel. Large sea eel(length 57.5-60.0cm, weight 269.5-300.0g) was higher in moisture and crude protein content, and lower in crude lipid content than those of small sea eel(28.8-31.2cm, 39.5-43.6g). Total lipid(TL) of large and small sea eel were consisted of 89.7%, 93.3% neutral lipid, 8.9%, 5.2% phospholipid, and 1.4%, 1.5% glycolipid, respectively. In fatty acid composition of TL, large fishes revealed higher content in polyunsaturated fatty acids such as 20:5, 22:5, 22:6, while lower in saturates and monoenes such as 16:0, 16:1, 18:1 than those of small fishes. The major fatty acids of these fishes were generally 18:1, 16:0, 22:6, 16:1 and 20:5 in order. Total amino acid contents of large and small sea eel were 17022.7mg/100g, 15409.4mg/100g. And the main amino acids were aspartic acid, glutamic acid, isoleucine, leucine, lysine, arginine. Large fishes was higher in cystine, methionine, tyrosine, phenylalanine content, while lower in aspartic acid, glutamic acid than those of small ones.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.269-275
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• 1989

The study was conducted to compare the components such as proximate composition, total dietary fiber(TDF) content, acid detergent fiber(ADF) content, lignin, water binding capacity(WBC), amino acid composition and lipid components from brown Job's tears, dehulled Job's tears, brown Yeomjoo and bran of Job's tears. The results from this study are summerized as follows: Total dietary fiber(TDF) content of Job's tears, brown Job's tears, brown Yeomjoo and bran of Job's tears were 2.70%, 3.86%, 4.33% and 13.3% each. Water-binding capacity(WBC) of TDF and ADF were $2.63{\pm}0.02g\;H_2O/g$ TDF and $5.89{\pm}0.15g\;H_2O/g$ ADF each. In amono acids composition of samples, glutamic acid content was the highest and the next was leucine. Chemical score of leucine in dehulled Job's tears was very high(189), in contrast lysine was very low$(22{\sim}23)$ So lysine was a first limitting amino acid in Job's tears and Yeomjoo. Neutral lipid contents were 90.89%-96.55%, glycolipid contents were 2.35%-7.48% and phospholipid contents were very low. The major fatty acids of lipid fractions were palmitic acid. oleic acid and linoleic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.262-268
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• 1988

Total lipids of Korean black Soybean were extracted, purified and fractionated into three lipid classes (Neutral lipid, NL; glycolipid, GL;phospholipid, PL) and the composition of lipid class and fatty acid were studied. Total lipids of black soybean consisted of 88.5% NL, 2.5% GL and-9.0% PL. In the NL, triglycerides were predominant(80.4%) and also sterol esters, hydrocarbons, diglycerides, free fatty acids and sterols were identified. The major component of GL were monogalactosyl diglycerides and esterified steryl glycosides, and then cerebrosides, steryl glycosides, digalactosyl diglycerides were also found. As major component of the PL, phosphatidyl ethanolamine and phosphatidyl choline were observed, other compounds such as phosphatidyl inositol, phosphatidyl serine and lysophosphatidyl choline were also determined. The major fatty acids in the NL and GL were linoleic acid, oleic acid and palmitic acid, however, PL contained higher relative content of palmitic acid and lower level of oleic acid compared with those of NL and GL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.596-602
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• 1991

The comopositon of lipids extracted from corn embryo with various solvents were analyzed. The solvents for the extraction were benzene(BZ), n-hexane(HX), pet. ether(PE), trichlorethylene (TE), chloroform-methoanol(2:1, v/v) (CM), dichlormethane - methanol(2:1, v/v)(DM) and hexanediethyl ether(5:1, v/v)(HD). The lipids were than fractinated by silicis acid column chromatography(SACC) into three lipid fractions. The Neutral lipid fractons were further separated by thin layer chromatography(TLC) and the individual lipid spots were quantitatived by TLC scanner. And then the fatty acid compositions of total lipids and neutral lipids were determined by gas chromatography(GC). Crude oil contents of corn embryo were most efficient by using DM, CM and neutral lipid was extracted much HX, BZ, HD systems than did PE, DM, DM an CM were most efficient solvent systems for extracting glycolipid and phospholipid. The major component of the neutral lipid fractions was found to be triglyceride, and it was superior DM to PE. Linoleic acid was the predominant fatty acid in the total lipids, and it was most efficient with BZ and TE. The major fatty acid in neutral lipids was also linoleic acid and it was superior BZ to PE, CM, HD and oleic acid was similar to seven solvents and palmitic acid was found much superior in using CM.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.15-21
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• 1986

This study was conducted to research the industrial utilizaion of the maize germs separated in the manufacture of the cornstarch. The maize germs contained crude protein (25.3%) and crude fat (19.2%), with the 512 Kcal/100g of determined food energy values. It was found to have the valuable amounts of essential minerals, such as the content of calcium and phosphorus were low (53.0, 12.3mg%), while those of potassium (495.4mg%), magnesium (95.0mg%), zinc (48.3ppm) and manganese (45.2ppm) were plentiful. It was noted that the iodine value was 44.0, saponification value 292.3, acid value 1.5 and peroxide value about 3.3. The lipid fractions obtained by silicic acid column chromatography were mainly composed of neutral lipid, whereas, the contents of glycolipid and phospholipid were scarcely. The major fatty acids in total lipids were linoleic $(60{\sim}62.5%)$, oleic $(20{\sim}22.5%)$ and palmitic $(10{\sim}13.5%)$ acids. The content of the unsaturated fatty acids was more predominant than that of the saturated fatty acids. The content of the insoluble proteinous nitrogen (32.5%) was the most abundant. whereas, the contents of soluble proteinous nitrogen (12.7%) and peptide proteinous nitrogen (3.3%) were low. The major amino acids of the maized germs were glutamic, glycine, alanine and aspartic. It has been identified by the SDS-disc electrophoresis that the protein of maized germs had $5{\sim}6$ bands. Compared with standard substances, the molecular weight of the main protein was estimated to be $14,500{\sim}24,500$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1817-1826
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• 2014

This study investigated lipid profiles and antioxidant capacities of seven Korean rapeseed cultivars (Naehan, Tamla, Mokpo111, Yeongsan, Tammi, Hanla, and Mokpo68). The rapeseeds contained 29.3~33.2% of extracted lipid and major fatty acids were oleic, linoleic, and linolenic acids. The ratio of omega-6/omega-3 fatty acids was 2.20~3.68 with the highest in Hanla and lowest in Naehan. Glycolipid ranged from 0.21 g/100 g to 0.47 g/100 g. Phospholipid content was 0.55~1.15 g/100 g with the highest in Tammi and the lowest in Mokpo68, and the most common phospholipid was phosphatidylcholine. Tocopherol content was 9.45~15.11 mg/100 g in the order of ${\gamma}$ > ${\alpha}$ > ${\beta}$ > ${\delta}$-tocopherol, and Naehan contained the highest amount of tocopherols (P<0.05). Total phenol content (TPC) of rapeseed was 314.64~577.08 mg SAE/100 g. Tamla contained the highest TPC, and showed the highest antioxidant activity determined by 1,1-diphenyl-2-picrylhydrazyl free radical scavenging capacity and ferric reducing antioxidant power.

• 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.