• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.75-79
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• 1982

For the purposes of clarifying the changes of fatty acid content in seeds of korean mung bean during the ripening process, samples ranging in five stages-10.15,20,25 and 30 days after blooming were collected and analyzed by gas liquid chromatography (GLC). The results obtained were as follows; The content of crude fat increased as ripening. Fatty acids detected in all stages were myristic acid palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. Myristic acid and palmitic acid were not almost detected above the 3rd stage. Linoleic acid was the largest and the content of oleic acid and linolenic acids was similar. The saturated and unsaturated fatty acid ratio during the ripening process was 16-19/81-84%.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.29-36
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• 1992

This study primarily attempted to establish the method for the determination of the adulteration in the sesame oil. First of all, extensive experiment was conducted to determine the composition of genuine sesame oil prepared from Korean, Japanese, Taiwanese and Chinese sesame seed. Sesamin and sterols in unsaponfiable matter were examined along with fatty acid in saponifiable fraction by Gc. There was no significant difference in the composition of sesamin and sterols in sesame oils prepared from Korean and foreign seeds. The ranges of sesamin and ${\beta}-sitosterol$ against campesterol were 3.32~5.46 and 2.39~2.99 respectively in all samples. Similiar composition of fatty acids was showed in all pure sesame oils, in which the contents were 8.37~lO.09% palmitic acid, 4.61~5.50% stearic acid, 35.24~39.97% oleic acid, 43.04~49.76% linoleic acid, O.21~O.31% linolenic acid and 0.40~O.69% arachidic acid. Among the commercial sesame oils sold in Markets, three sesame oils from Japan revealed low sesamin, high linoleic acid and linolenic acid, and low oleic acid and stearic acid, suggesting the adulteration with soybean oil.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.6-12
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• 1980

Compositions of fatty acid and sterol of Hirneola auricula-Judge and Gyrophora esculenta produced is Korea were analyzed by gas liquid chromatographic(GLC) and infra red(IR) spectro-photometric techniques. As results, H. auricula showed linoleic acid 33.73, palmitic acid 15.52, stearic acid 5.03, oleic acid 16.03, linolenic acid 17.80, and unknown acid 11.89 % respectively, in their composition, while G. esculenta linoleic acid 46.35, palmitic acid 31.71, oleic acid 16.82, unknown acid 5.12 %, and trace of stearic and linolenic acids, respectively. Sterols were separated by thin layer chromatographic technique from both samples and identified by IR analysis. Two sterols, sitosterol and ergosterol, were present in both samples.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.408-413
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• 1995

Investigations of the effects of pickle product ingredients on lipoxygenase (LOX) and methemoglobin (MHG, a nonenzymatic oxidant) catalyzing oxidation of linolenic acid were conducted. In addition, activities of LOX, peroxidase (POD) and catalase (CAT) in dry spices used in pickle products were determined. Some commercial pickle brines were observed to inhibit oxidation of linolenic acid by LOX and MHG. The ingredients in pickle products, such as dill oil emulsion, onion concentrate, oil cassia, polysorbate 80 and turmeric acid, reduced LOX and MHG catalyzed oxidation. Lipoxygenase activity was present in garlic, mustard seed and red pepper. Only in mustard seed, peroxidase activity was observed. Catalase activity was observed in garlic, black pepper, allspice and red pepper.

• Journal of Plant Biology
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• v.35 no.1
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• pp.25-36
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• 1992

The effects of amphotericin B ($150\;\mu\textrm{g}/ml$) and cycloheximide ($10\;\mu\textrm{g}/ml$) on the biosynthesis of phospholipid and the composition of fatty acids in chloroplasts isolated from ChZorella were analyzed. The contents of the total lipid and phospholipid (PC, PE, PI) in treatment with antibiotics were lower compared with the control. In the whole cell system, the major fatty acids utilized for biosynthesis of phospholipid were palmitic acid (31.96%) and linoleic acid (16.96%) in control while those were palmitic acid (36.15%) and linolenic acid (16.71%) in treatment with amphotericin B. And in treatment with cycloheximide, palmitic acid (31.90%) and stearic acid (15.32%) were used in phospholipid formation. The major fatty acids in chloroplasts were analyzed as to be palmitic acid and linolenic acid in control (33.75%, 18.90%) and in treatment with amphotericin B (36.75%, 9.46%). However, it was shown that the major fatty acids in chloroplasts treated with cycloheximide were palmitic acid (28.01%) and oleic acid (19.27%).9.27%).

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.428-432
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• 1996

The chemical components of Korean loquat (Eriobotrya japonica Lindl.) fruit were analysed. Approximate compositions of loquat flesh and seed were as follows. respectively crude lipid 0.53% and 0.83%, crude protein 0.05% and 5.27%, crude fiber 3.46% and 3.49%, crude ash 3.24% and 2.78%, carbohydrate 92.72% and 87.63% Soluble solids content, pH and acidity (citric acid) of loquat flesh juice were $12^{\circ}Bx$ by saccharometer, 4.43 and 0.18%, respectively. Free sugar compositions of loquat flesh and seed extracts $(3^{\circ}Bx)$ were as follows, respectively; fructose 0.77% and 0.31%, glucose 0.73% and 0.79%, sucrose 0.52% and 0.19%, ribose and 0.56%, Loquat flesh contained Glu 336.72 mg%, Asp 251.06 mg%, Arg 30.90 mg% and Lys 5.26 mg% Loquat seed contained Glu 448.23 mg%, Asp 335.63 mg%, lle 44.20 mg% and His 37.89 mg%, Potassium (k) contents of loquat flesh and seed were 32627.95 mg% and 28936.28 mg% in total amount of crude ash, while vitamin A and C of loquat flesh and seed were not detected. Composition of major lipid of loquat fruit seed oils fractionated by silicic acid was neutral lipids 43.78%, glycolipids 12.32% and phospholipids 43.90%, Fatty acid compositions of loquat seed lipid extracted by chloroform-methanol (2 : 1) were as follow; palmitic acid 23.72%, stearic acid 3.815, oleic acid 8.55%, linoleic acid 54.29% and linolenic acid 9.63%, Neutral lipids consist of palmitic acid 28.89, stearic acid 6.80%, oleic acid 11.07%, linoleic acid 40.67% and linolenic acid 12.58%, Glycolopids cinsist of palmitic acid 13.21%, stearic acid 4.56%, oleic acid 6.53%, linoleic acid 64.92% and linolenic aicd 10.77% Phospholipids consist of palmitic acid 30.95%, stearic acid 3.40%, oleic acid 9.09%, linoleic acid 48.45% and linolenic acid 8.10%.

• Plant Resources
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• v.5 no.3
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• pp.181-186
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• 2002

The 129 soybean genotypes were collected in 43 island locations from January to May 2001. Seeds of 129 genotypes collected were analyzed for crude protein and fatty acid composition contents. The crude protein content was averaged to 41.1 % and ranged from 37.4% to 44.4%. The average palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid content were 12.0%, 4.0%, 23.2%, 55.5%, and 7.9%, and the ranges of those were 10.0% to 15.0%, 3.0% to 4.8%, 21.7% to 25.5%, 50.2% to 58.3% and 7.0% to 12.0%, respectively. Heritabiliries of palmitic acid, oleic acid, linoleic acid, and crude protein were higher, but that of stearic acid and linolenic acid were relatively lower. The genotypic correlation coefficients between crude protein and oleic acid showed highly positive correlation, but that of linoleic acid showed highly opsitive correlation, but that of linoleic acid showed highly negative correlation and also palmitic acid, stearic acid and linolenic acid showed negative correlation.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.205-209
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• 1995

Edible hardened soybean oil is processed by hydrogenation of refined soybean oil in order to upgrade the heat and oxidation stability and to improve flavor and physical nature. This study aims to investigate the influences of various reaction conditions on iodine value, fatty acid composition and trans isomer formation in hydrogenating soybean oil. In case that hardening temperature is $180^{\circ}C$, trans acid formation increased by 6.2 times more under $3.0{\;}kg/cm^{2}H_{2}$ than under $0.5{\;}kg/cm^{2}H_{2}$, while linolenic acid decreased in contents. In case of $200^{\circ}C$ of hardening temperature trans acid formation showed 4.6% higher under $0.5{\;}kg/cm^{2}H_{2}$ than under $3.0{\;}kg/cm^{2}H_{2}$ while contents of linolenic and linoleic acids showed 0.51% and 2.5% lower respectively. It is concluded that $200^{\circ}C$ of hardening temperature under 0.5 and $3.0{\;}kg/cm^{2}H_{2}$ is better condition because trans isomers are little produced, and iodine value and linolenic acid content decreased in hardening soybean oil.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.463-471
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• 2018

Perilla is an oilseed crop cultivated in Korea since ancient times. Due to the high ${\alpha}-linolenic$ acid content in perilla, perilla seed oil can easily become rancid. ${\alpha}-Linolenic$ acid is synthesized by two enzymes, endoplasmic reticulum-localized ${\Delta}15$ desaturase (FAD3) and chloroplast-localized ${\Delta}15$ desaturase (FAD7) in vivo. In order to lower the ${\alpha}-linolenic$ acid content of the seed oil without disturbing plant growth, we tried to suppress the expression of only the FAD3 gene using RNA interference, whilst maintaining the expression of the FAD7 gene. Seventeen transgenic plants with herbicide ($Basta^{TM}$) resistance were obtained by Agrobacterium-mediated transformation using hypocotyls of perilla plants. The transgenic plants were firstly confirmed by treatment with 0.3% (v/v) $Basta^{TM}$ herbicide, and the expression of FAD3 was measured by Northern blot analysis. The ${\alpha}-linolenic$ acid content was 10-20%, 30-40%, and 60% in two, seven, and three of the twelve $T_1$ transgenic perilla plants which had enough seeds to be analyzed for fatty acid composition, respectively. Analysis of the fatty acid composition of $T_2$ progeny seeds from $T_1$ plants with the lowest ${\alpha}-linolenic$ acid content showed that the homozygous lines had 6-10% ${\alpha}-linolenic$ acid content and the heterozygous lines had 20-26% ${\alpha}-linolenic$ acid content. It is expected that the reduction in ${\alpha}-linolenic$ acid content in perilla seed oil will prevent rancidity and can be utilized for the production of high-value functional ingredients such as high ${\gamma}-linolenic$ acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.381-385
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• 1998

Chemical components of Perillar semen and physico-chemical properties o Perillae semen oil were analyzed for the use as an edible oil. The proximate compositions of Perillae semen were 7.5% moisture, 33.2% crude fat, 16.3% crude protein, 2.8% crude ash, 6.5% crude fiber, and 33.7% nitrogen free extract. The major amino acids of Perillae semen were glutamic acid(66.9mg%), aspartic acid (32.5mg%), histidine(21.6mg%), and phenylaanine (20.1mg%). The ratio of essential/total amino acid was 41.3%. The physico-chemical properties of the seed oil were 0.915 specific gravity, 1.4808 refractive index, 3.6 acid value, 181.7 iodine value, and 194.0 saponification value. Composition of major lipid of the oil fractionated by silicic acid chromatography was 94.2% neutral lipids and 5.8% polar lioids. The major fatty acids of the oil were linolenic, linoleic and oleic acid. Neutral lipids consisted of 59.9% linolenic acid, 15.6% oleic acid, 6.6% palmitic acid, and 2.5% stearic acid. Polar lipids consisted of 58.5% linolenic acid, 18.1% linoleic acid, 12.7% oleic acid, 7.7% palmitic acid, and 3.0% stearic acid.