• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.2
• /
• pp.223-228
• /
• 1989

In order to modelize the pretreatment procedure of the cyanide-free apricot seed oil, the conditions of crushing, frying, drying and steaming were investigated. Hydrogen cyanide was formed in the crushed seed at wide temperature range of $5{\sim}70^{\circ}C$, and the highest formation temperature was $40^{\circ}C$. The cyanide content in the crushed seeds incubated 5 and $40^{\circ}C$ for 96 hours was 200 and $780{\mu}g/g$ respectively, however the cyanide contained small amount in the non-crushed seeds. Consequently, emulsin inactivaton procedure was required for the preparation of cyanide-free oil. Steaming for 15 min. was the most desirable pretreatment procedure for the cyanide-free apricot seed oil. But oil production from the steamed seeds was lower than those from frying.

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.5
• /
• pp.1334-1342
• /
• 2015

The aim of this study was to investigate the quality characterization of salmon oil microencapsulated with maltodextrin (MD), cyclodextrin (CD), sodium caseinate (SC), arabic gum (AG) and WPI. After spray drying to ambient temperature, the salmon oil powders were packed (single package) and placed at room temperature ($25^{\circ}C$) for 30 day. The quality characterization of salmon oil powder including total oil (%), extractable oil (%), encapsulation efficiency (%), fatty acid, SEM, pH, acid value (AV), peroxide value(POV) were investigated. Salmon oil was microencapsulated with a high power yield (> 80%); including the formulation MD/SC and MD/SC/WPI. The microencapsules of MD/SC/WPI presented spherical shapes, smooth texture and non-porous surfaces. The pH of MD/SC/WPI varied from 6.11 to 5.99 (p>0.05). The AV of MD/SC/WPI varied from 4.74 to 4.61 (p>0.05). The pH and AV were not significantly different. The POV of MD/SC/WPI increased with storage day (p<0.05). It was concluded that MD/SC/WPI could delay lipid oxidation and high yield (82.55%) of salmon oil powder.

• Korean Journal of Agricultural Science
• /
• v.3 no.2
• /
• pp.170-176
• /
• 1976

In order to analyze the composition of fatty acid in the seed oil. and amino acid in the seed protein of wild thornless chinese pepper tree; Zanthoxylum schinifolum var. inermis Nakai. GLC method and amino acid autoanalyzer were applied. respectively. while the general composition of the seed and physico-chemical properties of the seed oil were also determined by A. O. A. C. method. The results obtained were summarized as follow The content of oil, protein and ashes were 47.05%, 20.14% and 3.1%, respectively. The content of sulfur and cyan compound in the seed were 0.02% and 0.00005%, respectively, which were far below than allowed guantity by food regulation. Therefore, it is considered to be safe for edible purpose. The iodine absorption number obtained was 145.2, which might be belonged to drying oil. The physico-chemical properties of the seed oil such as acid value, saponification number and refractive index showed the characteristics of an unsaturated high molecular fatty acid compound. The seed oil was composed of 34.8% of oleic acid, 25.1% of linoleic acid and 26.1% of linolenic acid, which accounts for more than 80% of essential fatty acid. Therefore, it could be used as an edible oil. Seventeen kinds of amino acids were anayzed from seed protein. Among them comparatively high content of threonine, valine, methionine, isoleucine, leucine and phenylalanine were observed. As a non-essential amino acid, glutamic acid was found as high as 4.985%. From these results the seed of thornless Chinese pepper would be good for oil and protein source.

• Korean Journal of Agricultural Science
• /
• v.6 no.2
• /
• pp.198-204
• /
• 1979

In order to obtain the basic data for processing adaptability of hazelnut, physico-chemical properties and heat stability of hazelnut oil were invest igated, and the results obtained are summarized as follows. 1. Hazelnut showed highly nutrient value as the content of oil and protein were 59.6% and 17.35, respectively. 2. In physicochemical properties of hazelnut oil, refractive index was 1.469, specific gravity 0.912, saponification value 167.3 and iodine value 63.43, therefore, it was found to be non-drying oil. 3. In composition of fatty acids in hazelnut oil, oleic acid was contained much in comparisoon with other fatty acids, and which was similar to olive oil. 4. 18 kinds of amino acids were existence in protein of hazelnut cake and among these the content of glutamic acid was the highest. 5. The peroxide value were the highest in the heat ing at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours, and then decreased as the heating time were longer. The carbonyl value was increased as heating time passed. 6. Acid value of hazelnut oil in the heating at $150^{\circ}C$ for 30 hours and at $180^{\circ}C$ for 10 hours were similar to each other.

• Korean Journal of Medicinal Crop Science
• /
• v.28 no.4
• /
• pp.298-309
• /
• 2020

Background: Safflower (Carthamus tinctorius L.) is a useful medicinal and oil crop in Korea. However, when safflower is cultivated, the flowering period overlaps with the rainy season, and seed maturation is poor. Therefore, this study aimed to use basic research data to develop superior varieties using agronomic characteristics and crossing method. Methods and Results: A total of 34 safflower germplasms were sown and their agronomic characteristics were investigated. Based on these investigations, the cultivar 'ui-san-hong-hwa' was selected as the mother plant, and 'Myanmar safflower' (Hsu Pan) was selected as the father plant. In addition, we developed a floret-protecting cap to cover florets after emasculation during the artificial crossing. When florets were protected by the cap, the seed setting rate increased in comparison to that in the non-covered florets. Conclusions: Agronomic characteristics can contribute to developing suitable varieties. The results suggest that the protection cap will be helpful in breeding without the floral organ drying. This study contributes an efficient breeding method to develop new safflower varieties.