• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.719-724
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• 2010

This study investigated the physicochemical characteristics and antioxidant activities of Daehak waxy corns harvested at different times. Daehak waxy corns were harvested at 4 days before suitable time (BST), suitable time (ST) and 4 days after suitable time (AST). As harvest time was delayed, weight, length and width of kernel, the crude ash, lipid and protein contents significantly increased. Fructose, glucose and sucrose contents of BST were higher than those of ST and AST. Copper, sodium, calcium and potassium contents of BST in Daehak waxy corns increased on different times, and contents of ferrous and zinc did not show any significantly difference. The major fatty acids were oleic acid (48.58~49.96%), palmitic acid (19.50~20.64%) and palmitoleic acid (18.70~23.77%) in Daehak waxy corns with different harvest times. The highest total polyphenol content and total antioxidant capacity of EtOH extracts from AST were 104.45 mg/100 g and 20.53 mg AA eq/100 g, respectively. There was a high correlation between total polyphenol content and $IC_{50}$ value of electron donating ability of EtOH extracts from Daehak waxy corns harvested at different times, or total antioxidant capacity (p<0.01).

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.878-882
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• 1988

The lipid components of cultured bastard(Paralichthys olivaceus) were analyzed and compared with those of wild one and flounder(Pleuronichthys cornutus). Total lipid(TL) content of dorsal muscle in wild and cultured bastard, flounder was 2.0%, 1.6%, and 1.9%, respectively. Wild bastard and flounder were higher in neutral lipid(NL) and glycolipid(GL) contents, while lower in phospholipid(PL) content than those of cultured one. The NL was mainly consisted of triglyceride(70.7-72.6%), and PL was mainly occupied by phosphatidylcholine(53.6-58.3%), phosphatidyl-ethanolamine(25.9-29.5%). In fatty acid composition of TL, cultured bastard showed higher content in polyenes such as docosahexaenoic acid. and lower in monoenes such as palmitoleic, oleic acid than those of wild one. Flounder was higher in Percentage of arachidonic, eicosapentaenoic acid compard with bastard. The major fatty acids of these fishes were palmitic, docosahexaenoic, oleic, eicosapentaenoic and palmitoleic acid in order. These fatty acid composition of NL, GL and PL fractions were not significantly different among wild and cultured bastard, flounder.

• Food Science and Preservation
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• v.19 no.2
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• pp.243-248
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• 2012

The physicochemical properties and nutritional components of fermented black jujube (FBJ) were compared with those of dried jujube (DJ) to improve their utilization as food materials. The moisture contents and brix of the DJ and FBJ were 22.6% and 6.07 brix, and 10.36% and 7.23 brix, respectively. Their L values were 34.78 and 31.82, and the a and b values of DJ were higher than those of FBJ. DJ had a lower water activity level (0.75) than FBJ (0.45), but FBJ had a higher amount of reducing sugar and soluble protein than DJ. The major free sugars in the two types of jujube were fructose and glucose, and their potassium content was highest (about 90%) among minerals. Their unsaturated fatty acid contents were 51.0% and 59.83%, respectively, and the major fatty acids myristoleic acid, palmitic acid, and palmitoleic aid were detected in them.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.32-38
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• 2005

Effects of supplemental charcoal powder and vitamin A on physico-chemical properties in 24 Hanwoo steers were investigated. The Hanwoo steers were randomly assigned to one of the three dietary treatments : 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 2% charcoal powder and 0.2% vitamin A) 3) T2 (commercial feed with 2% charcoal powder). Crude fat content of proximate chemical composition in longissimus muscle was increased at control but moisture of control was rather lower than that of treatment groups (p<0.05). The WHC (water holding capacity) in longissimus muscle was tended to increase in control and shear force was higher in T2 (p<0.05). However, effects of diets charcoal power and vitamin A on pH were not found (p>0.05). Tenderness and flavor of sensory evaluation was improved significantly in control with peculiar and savory taste of Hanwoo being more emphasized. But Juiciness were not difference by treatments. When Hanwoo steers were fed with dietary charcoal powder and vitamin A, the palmitoleic acid and linoleic acid contents were higher compared with that of control (p<0.05), but oleic acid was higher in control than others.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.145-149
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• 2003

This study was to compare the fatty acid composition of mare milk with cow milk in liquid, powder, cream and oil by gas-liquid chromatography. This study was to compare the fatty acid composition of mare milk with cow milk in liquid, powder, cream and oil by gas-liquid chromatography. These results showed that overall fatty acid concentration of mare milk was much higher than that of cow milk especially linoleic acid(C18:2) and linolenic acid(C18:3). The concentrations of oleic acid, linoleic acid and linolenic acid of mare milk were higher than those of cow milk in liquid, powder, cream and oil.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.4 no.1
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• pp.43-70
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• 1994

The effects of potassium chromate (500ppm/500ppm), potassium dichromate (500ppm/500ppm), cobalt chloride (100ppm/10ppm), methylmercuric chloride (100ppm/10ppm) on the biosynthesis of phospholipid and their composition of fatty acids in E.coli and B.subtilis were analyzed. The contents of phosphatidylethanolamine, phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol, cardiolipin and total lipids in treatment with metal compounds were lower to compare with the control. The major fatty acid utilized for biosynthesis of phospholipid was palmitic acid in control of E.coli and B.subtilis. However, in treatment with metal compounds, changes of fatty acid composition utilized for phospholipid formation were as follows. In E.coli major fatty acids were palimitic acid (ave. 26.26%) and cis-vaccenic acid (ave. 10.94%) in treatment with potassium chromate, palmitic acid (ave. 31.41%/31.42%) and stearic acid (ave. 17.92%/19.41%) in treatment with potassium dichromate and cobalt chloride. And in treatment with raethylmercuric chloride, palmitic acid (ave. 26.66%), stearic acid (ave. 15.50%) and cis-vaccenic acid (ave. 20.59%) were used in phospholipid formation. In B.subtilis, the major fatty acid was palmitoleic acid (ave. 15.29% /10.22%) in treatment with potassium chromate and cobalt chloride, and stearic acid (ave. 16.01%) in treatment with potassium dichromate. On the other hand, cis-vaccenic acid (ave. 9.09%), palmitic acid (ave. 17.23%), stearic acid (ave. 6.66%), myristic acid (ave. 6.34%) and lauric acid (ave. 4.75%) were analyzed into major fatty acids in treatment with methylmercuric chloride. As shown in results, specific fatty acid pattern was came out in treatment with metal compounds according to bacteria and treatments.

• Fisheries and Aquatic Sciences
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• v.6 no.3
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• pp.155-159
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• 2003

Lipid composition and fatty acid composition were characterized in the membrane of a marine ciliate protozoan (Uronema marinum). Phospholipids accounted for 70% of total lipid, and the remainder was neutral lipids. Total phospholipids were separated as phosphatidylcholine $(24.26\%)$, phosphatidylethanolamine $(22.21\%)$, phosphatidylinositol $(6.14\%)$, phosphatidyl­serne $(5.11\%)$, cardiolipin $(3.07\%)$ and unidentified phospholipids $(28.72\%)$ through high performance liquid chromatography (HPLC). Fatty acid composition of neutral lipids and phospholipids was determined by gas chromatography (GC), based solely on comparision of retention times. In neutral lipids, the most abundant fatty acid group was monounsaturated fatty acid $(48.3\% of total fatty acids)$ with oleic acid (18:1) and nervonic acid (24:1). Saturated fatty acids comprised $29.6\%$ of total fatty acids, with palmitic acid (16:0), stearic acid (18:0) ane myristic acid (14:0), and polyunsaturated fatty acid accounted for $33.0\%$ with $Di-homo-\gamma-linolenic$ acid (20:3) and linoleic acid (18:2). Wherease phospholipids predominantly contained the fatty acid group in the following order: polyunsaturated fatty acids $(52.7\%\;of\;total\;fatty\;acids)$ with linoleic acid (18:2) and $\gamma-linolenic$ acid (18:3) > monounsaturated fatty acids $(28.5\%\;of\;total\;fatty\;acids)$ with oleic acid (18:1) and palmitoleic acid (16:1) > saturated fatty acids $(25.5\%\;of\;total\;fatty\;acids)$ with palmitic acid (16:0), stearic acid (18:0) and myristic acid (14:0).

• Journal of agriculture & life science
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• v.46 no.2
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• pp.91-99
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• 2012

This study was carried out to compare the quality properties of pork loin from pigs fed different levels of pumpkin (Cucurbita spp.) powder. Twenty female pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were fed either a control (commercial diet, based on corn and soybean meal) or the control diet supplemented with 2, 5 and 7% of pumpkin powder for 30 days. Dietary supplementation with pumpkin powder resulted in significantly higher moisture and fat contents in pork loin compared to the control (p<0.05). Dietary supplementation with pumpkin powder led to increased redness, pH and decreased shear force value and cholesterol levels in pork loin (p<0.05). In fatty acid composition, dietary supplementation with 2% or 5% pumpkin powder increased the palmitoleic acid (C16:1) in pork loin. These data suggest that supplementing pig diets with pumpkin powder can produce pork loin with low cholesterol levels and can enhance quality properties because pork loin fed a pumpkin powder-supplemented diet had better moisture, fat contents and tenderness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.162-166
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• 1991

Twenty brands of five different types of deep-fat fried foods including doughnuts, vegetables, fried chicken and french fries were purchased from food stores and fast food restaurants in Daegu city. These sample were analyzed for their total lipid content and fatty acid composition. The total lipid contents of each type of foods were over 20% by weight on an average. One brand of the doughnuts had the highest lipid content of 55.2%. The average polar lipid content of the five different types of samples was approximately 40% of the total lipid content. The fatty acid compositions of the total lipid in the deep-fat fried foods were similar to one another. HTe major fattyacids were oleic acid, stearic acid, linoleic acid in order of content. Minor fatty caids ere myristic acid, palmitic acid, palmitoleic acid, linolenic acid, behenic acid and erucic acid.

• Analytical Science and Technology
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• v.20 no.5
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• pp.434-441
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• 2007

The aim of this paper is to investigate composition of fatty acids in sweat on purpose of latent fingerprint detectant developing and crime evidence searching. Fingerprint from 5 male donors (aged 29-50 years) were collected. We identified fatty acid components on sweat using methylester mixture (37species) as standard fatty acid and analyzed them by GC-FID. As donor was aged, the level of total fat was found to decrease markedly (aged 20-30 years: 56.4-72.0 %, aged 50 years : 32.4-45.4 %). We identifided 28 species fatty acid, primarilly C16:0(palmitic acid), C16:1 (palmitoleic acid), C18:1n9c(oleic acid), C18:0 (stearic acid), C14:0 (tetradecanoic acid) and all sweats were found to contain C12:0 (lauric acid), C15:0 (pentadecanoic acid), C18:2n6c (linoleic acid), C18:2n6t (linolelaidic acid), C20:0 (arachidic acid), C24:0/C20:5n3 (lignoceric acid/eicosapentaenoic acid), but with differing frequencies and at varying levels. C14:1 (myristoleic acid), C15:1 (pentadecenoic acid), C21:0 (heneicosanoic acid), C22:1n9 (erucic acid) were often observed in sample. Ratio of saturated and unsaturated fatty acid was from 0.94:1 to 2.6:1. And decrease of total fatty acids components caused by loss of saturated fatty acid and monounsaturated fatty acid. In case of sweat amino acids, we detected serine ($0-31.9{\mu}L/mL$), threonine ($0-26.2{\mu}L/mL$), glycine ($0-18.9{\mu}L/mL$) and 20-30 years old, highly protein intake ratio individuals increased (10 times) than 50 years old. We observed greatly individual characterization of amino acid compounds in sweat.