• Applied Biological Chemistry
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• v.25 no.4
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• pp.239-247
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• 1982

Free and bound lipids of both inner and outer part in the edible portion of 3 varieties of chestnuts(Castanea crenata) were extracted and fractionated into neutral lipid, glycolipid and phospholipid, by silicic acid column chromatography. Fatty acid composition of each fraction was examined with gas chromatography. Lipid contents in chestnut on dry weight basis were 1.84% in inner part(1.26%-free lipid and 0. 58% bound lipid) and 1.95% in outer part (1.63%-free lipid and 0.32%-bound lipid). Free lipid content was $2{\sim}5$ times higher than bound lipid content and was more abundant in the outer part. Neutral lipid content of the free lipid in the inner part was 39.5%, approximately 10 times as much as that of the bound lipid, but in the outer part, the former was 56.6%. Glycolipid content was 22. 0% in the free lipid and 17.0% in the bound lipid. Phospholipid content was 6.9% in the free lipid and 10.5% in the bound lipid. The predominant fatty acids were linoleic acid, palmitic acid and linolenic acid in the free lipid, and palmitic acid, linoleic arid and linolenic acid in the bound lipid, Therefore, saturated fatty acid content in the bound lipid was 2 times higher than in the free lipid.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.291-297
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• 1979

The experimentally cultivated potatoes of 4 varieties, Irish Cobbler, Warba, Shimabara, and Saco were dried in a frozen state, powdered subsequently and subjected to the extraction of free and bound lipids. Constituents of the prepared lipids were fractionated, quantified, and compared by the methods of column and gas-liquid chromatographies. The results were summarized as follows : 1. The total crude lipid content in potato on a dry weight basis was 0.57 % of which 0.2 % was free lipid and 0.37 % was bound lipid. 2. The neutral lipid content in the free lipid was 14.9 %, approximately 3 times as much as the 4.5 % contained in the bound lipid, whereas the glycolipid content in the free lipid was 15.1 %, slightly less than 22.2 % contained in the bound lipid. However, the phospholipid content was 33.9 % in the bound lipid, approximately 4.5 times as much as the 7.2 % contained in the free lipid. This fact revealed that the bound lipid consisted mainly of polar lipid, while the free lipid consisted of neutral lipids, glycolipids and phospholipids in about the same proportion. 3. The main fatty acids constituting more than 90 % in the free and bound lipids were linoleic, palmitic and linolenic acids. The content of the saturated fatty acid was slightly less in the free lipid than in the bound lipid, whereas the unsaturated fatty acids were more abundant in the free lipid.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.204-212
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• 1985

Lipid and fatty acid compositions of the bound lipids in Panax quinquefolium (Korea, Japan and China), Panax quinquefolium (America, Canada) and Panax notoginseng (China) were studied by means of silicic acid column chromatography, thin-layer chromatography and gas-liquid chromatography. The could lipid contents in various ginsengs were 0.29 to 0.48%, in which neutral lipid fractions were 63.6 to 67.3%, glycolipid fractions 21.9 to 25.7% and phospholipid fractions 7.7 to 12.4%. The content compositions of neutral lipid fractions were lower and those of glycolipid and phospholipid fractions were higher in the bound lipids than in the free lipids from the various ginseng. The major components were fatty acids, diglycerides and free sterols in neutral lipid fractions, monogalactosyl diglyceride, sterol glucoside and esterified steryl g1ycoside in glycolipid fractions and phosphatidyl glycerol, phosphatidyl ethanolamine and phosphatidic acid in phosphoipid fractions. Seventeen fatty acids were analyzed in the four bound lipid fractions from the various ginsengs and main fatty acids were linoleic acid, palmitic acid and oleic acid. Total saturated fatty acid and palmitic acid contents were higher and total unsaturated fatty acid and linoleic acid contents lower in the total bound lipids than in the total free lipids from the various ginsengs.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.132-136
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• 1992

The effects of chlorine treatment on the lipid composition of wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. The contents of free lipid increased slightly while those of the bound lipid decreased at all levels of chlorine used. The contents of neutral lipid in the free lipid decreased while those in the bound lipid increased as the level of chlorine increased. The contents of triglycerides in the free and bound lipids decreased as the level of chlorine increased. As the level of chlorine increased, digalactosyl diglycerides in the bound lipid decreased, whereas those in the free lipid increased within the range of 1 to 2 oz of chlorine. The phosphatidylcholine content in the free and bound lipids decreased while the lysophosphatidylcholine increased in both free and bound lipids as the level of chlorine increased. The content of saturated fatty acids increased while that of unsaturated ones decreased as the level of chlorine increased.

• Applied Biological Chemistry
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• v.26 no.1
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• pp.19-27
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• 1983

The lipid and fatty acid compositions of neutral lipid, glycolipid and phospholipid were identified and quantified by thin-layer chromatography and gas chromatography. Main constituents of the neutral lipid were triglyceride, free sterol and esterified sterol in the free lipid, and free fatty acid and monoglyceride in the bound lipid. In the outer part, there existed 25.7% triglyceride in the free lipid and it was not nearly found in the bound lipid. Main constitutents of the glycolipid were digalactosyl diglyceride and esterified steryl glycoside in the free lipid, and digalactosyl diglyceride in the bound lipid. Free lipid didn't contain trigalactosyl diglyceride but bound lipid contained 2.0% of it. Main constituents of the phospholipid were lysophosphatidyl choline, phosphatidyl inositol, phosphatidyl choline, phosphatidyl glycerol and phosphatidyl ethanolamine in the free lipid, and phosphatidyl choline and phosophatidyl inositol in the bound lipid. The predominant fatty acids of three fractions, neutral lipid, glycolipid and phospholipid showed almost the same pattern as that of the total free and bound lipids. The content of palmitic acid was relatively higher in the polar lipids(glyco and phospholipid). Therefore, saturated fatty acid ratio of polar lipid was higher than that of neutral lipid. found lipid contained more saturated fatty acids as compared with the free lipid.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.304-313
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• 1979

The compositions of the polar lipids in the free and bound lipids from four varieties of experimentally cultivated potatoes were identified and quantified by thin layer- and gas-liquid chromatographies. The results were summarized as follows : 1. The glycolipids contained in the free and bound lipids were fractionated and identified as esterified sterol glycoside, monogalactosyl diglyceride, sterol glycoside, digalactosyl diglyceride, and trigalactosyl diglyceride, of which the highest content to the total lipid quantity were 5.8% of esterified sterol glycoside in the free lipid and 6.1% of trigalactosyl diglyceride in the bound lipid. The content of monogalactosyl diglyceride in the free and bound lipids was almost the same, whereas the content of esterified sterol glycoside was higher in the free lipid than in the bound lipid, and the contents of sterol glycoside, digalactosyl diglyceride, and trigalactosyl diglyceride were higher in the bound lipid than in the free lipid on the contrary. 2. The phospholipid contained in the free and bound lipids were fractionated and identified as phosphatidyl ethanolamine, phosphatidyl glyceride, phosphatidyl choline, and phosphatidyl inositol, but the phosphatidyl glyceride was not detected in the free lipid. The highest content in the total lipid quantity was 3.3 % of phosophatidyl choline in the case of the free lipid, while 14.9 % of the phosphatidyl ethanolamine contained in the bound lipid was the highest. All other constituents of phospholipid were contained in larger quantity in the bound lipid than in the free lipid. 3. The fatty acid composition of glycolipid in the free and bound lipids was also the same as that of the total free and bound lipids. The differences were that the content of palmitic acid was higher in the glycolipid of the free lipid than in the total free lipid and the content of linoleic acid was lower in the glycolipid.

• Korean Journal of Food Science and Technology
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• v.17 no.1
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• pp.15-21
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• 1985

This study was designed to elucidate the lipid and its fatty acid composition in various tissues of cat fish, Parasilurus asotus. The free lipid contents in meat, skin and viscera were 5.62%, 26.34% and 19.27%, whereas the bound lipid contents in those tissues were 2.34%, 2.30% and 19.27%, respectively. The neutral lipid contents in free lipid were 5 times higher than those in bound lipid, while the phospholipid contents in bound lipid were 4 times higher than those in free lipid. The neutral lipid was mainly composed of triglyceride (79.84%-99.86%) in free lipid, and esterified sterol & hydrocarbon (55.12-64.33%) in bound lipid. The phospholipid was mainly composed of phosphatidyl choline (52.38-69.98%) and phosphatidyl ethanolamine (24.09-40.48%) in free lipid, and phosphatidyl choline (53.03-58.54%) and phosphatidyl ethamolamine (13.80-19.23%) in bound lipid. The major fatty acids of polar lipid in free and bound lipids were C16:0 (28.37%, 21.99%), C18:1 (12.01%, 11.52%), C18:2 (17.93%, 14.12%) and C22:6 (17.22%, 20.63%), and those of nonpolar lipid in free and bound lipids were C16:0 (14.81%, 18.94%), C18: 1 (25.93%, 10.89%) and C22:6 (9.95%,23.44%), respectively. The total essential fatty acid (TEFA) content in skin was slightly higher than that in meat. In both polar and nonpolar lipids in meat ${\omega}3-HUFA$ contents of polar lipid were 1.5-2.0 times higher than nonpolar lipid and also ${\omega}3-HUFA$ content of bound lipid was slightly higher than that of free lipid. There were significant differences in the lipid classification and its fatty acid composition between free and bound lipids and/or in various tissues.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.405-413
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• 1984

As the previous paper of studios on lipids in fresh-water fishes, the present study was designed and analyzed to investigate the distribution of lipid components in various tissues of snake head, Channa argus. The free lipid was consisted of neutral lipid ($66.6{\sim}72.4\%$), phospholipid($17.9{\sim}20.4\%$) and glycolipid ($5.7{\sim}12.2\%$), while the bound lipid was consisted of phospholipid($28.6{\sim}50.6\%$), neutral lipid($13.2{\sim}36.1\%$) and glycolipid($3.8{\sim}22.8\%$). The neutral lipid was mainly consisted of triglyceride($62.00{\sim}90.20\%$) in free lipid, and esterified sterol & hydrocarbon($51.30{\sim}72.70\%$) in bound lipid. The phospholipid was mainly consisted of phosphatidyl ethanolamine($28.96{\sim}42.75\%$) and phosphatidyl choline ($27.85{\sim}41.06\%$) in free lipid, and phosphatidyl choline($47.18{\sim}52.45\%$) and phosphatidyl ethanolamine ($17.88{\sim}26.67\%$) in bound lipid. The major fatty acids of polar lipid in free and bound lipids were $C_{16:0}(21.03\%,\;22.62\%),\;C_{16:1}(8.70\%,\;30.1\%),\;C_{18:1}(20.62\%,\;12.11\%),\;C_{22:5}(3.21\%,\;6.50\%)\;and\;C_{22:6}(7.56\%,\;16.02\%)$, and these of neutral lipid in free and bound lipids were $C_{16:0}(18.98\%,\;19.12\%),\;C_{16:1}(9.04\%,\;13.49\%),\;C_{18:1}(22.94\%,\;11.61\%)\;and\;C_{22:5}(3.00\%,\;10.05\%)$, respectively. The unsaturation(TUFA/TSFA) of bound lipid was 3.99, and 2.5 times higher than 1.43 of free lipid. The contents of total essential fatty acid in free lipid were ranged $7.99\%\;to\;14.69\%$, and slightly higher than $6.57\%\;to\;8.25\%$ of bound lipid. In both polar and nonpolar lipids, w3 highly unsaturated fatty acid(w3-HUFA) contents of bound lipid were ranged $22.57\%\;to\;31.83\%$, and $2{\sim}3$ times higher than $7.88\%\;to\;14.03\%$ of free lipid. There were significant difference between the lipid and its fatty acid composition in free and bound lipids and/or in various tissues.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.298-303
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• 1979

The composition of the neutral lipids in the free and bound lipids from four varieties of experimentally cultivated potatoes were identified and quantified by thin layer- and gas-liquid chromatographies. The results were summarized as follows ; 1. The neutral lipids contained in the free and bound lipids were fractionated and identified as esterified sterol, triglyceride, diglyceride, free fatty acid, and free sterol, of which triglyceride and esterified sterol were most abundant. Meanwhile, the triglyceride and esterified sterol contents in the free lipid to the total lipid quantity were 10 and 2.7 % respectively, approximately 3 times higher than the 3.0 and 0.8 % contained in the bound lipid. 2. The fatty acid composition of the neutral lipids in the free and bound lipids was the same as that of the total free and bound lipids. The only difference was that content of saturated fatty acid was lower rate in the neutral lipid of the free lipid than in the total free lipid, whereas the unsaturated fatty acid was more abundant in the neutral lipid of the free lipid. Fatty acid composition of individual neutral lipid was of almost the same pattern as that of the total neutral lipid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.1
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• pp.87-93
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• 1990

The compositions of lipid class and fatty acid of free lipids as non-starch lipid and bound lipids(extraction either at low or high temperature) as starch-lipid extracted from starch in mung bean(phaseolus radiatus L) was investigated. The contents of neutral lipids glycolipids and phospholipids in free lipids were 98.2% 1.7% and 0.1%, whereas those found in bound lipids were 84.3-85.7% 10.5-11.0%, and 5.2-3.3% respectively The major components of neutral lipid fraction in the bound lipids were triglyceride and esterified sterol and those were composed of 0% of total neutral lipids. Monogalactosyl idiglyceride and esteryl steryl glycoside were observed as main glycolipids components in both free and bound lipids. Among the phospholipids in the bound lipids phosphatidylinositol phosphatidyl serine and phosphati-dyl ethanolamine were identified an major constituents. The free lipids contained palmitic(50.2%) stearic(20.6%) oleic(8.5%) and behenic(7.4%) acids and bound lipids had more palmi-tic and linoleic acids but less stearic acid compared to thosed in the free lipids.