• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.153-157
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• 1986

Changes in lipid components of Gae-bul, Urechis unicinctus, during hot-air drying ($40^{\circ}C$, 7 hrs) were studied. Raw sample contained 1.3% total lipid (TL) which consisted of 35.1% neutral lipid (NL), 18.0% glycolipid (GL) and 46.9% phospholipid (PL), and dried sample contained 5.3% TL which consisted of 51.8% NL, 20.5%GL and 27.7% PL. There were about 40% decrease in PL content and a slight increase in NL content during drying. The NL of raw sample mainly consists of triglyceride (TG, 39.8%), free sterol (FS, 39.6%), free fatty acid (FFA, 12.2%). and also identified diglyceride (DG), monoglyceride and esterified sterol and hydrocarbon in less quantify. The percent of TG and FS decreased, while that of FFA and DG increased during drying. And main components in the PL were phosphatidyl choline (PC,45.6%), phosphatidyl ethanolamine (PE,34.8%), and followed by phosphatidyl serine (PS) and an unknown substance. In the components of PL, PE, PS and PC decreased slightly in order during drying. And major fatty acids of raw and dried samples were generally 16:0, 18: 1, 18:3, and 20:5. The content of the polyenoic acid such as 20:5 decreased. while the saturated acid increased slightly during drying.

• Applied Biological Chemistry
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• v.26 no.4
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• pp.261-265
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• 1983

The changes in fatty acid compositions of the each fraction of oil, that is, steryl ester, triglyceride, diglyceride and free fatty acid, were analyzed during the storage of sesame seed for 4, 9, and 15 months at four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with poly ethylene pouch(LS), and storage in dark with poly ethylene pouch(DS). In the fatty acid composition of steryl ester fraction, palmitic and stearic acid were decreased but linoleic acid was increased during the storage in all the storage conditions. The ratio of $C_{18}$ to $C_{16}$ fatty acids in steryl ester from DA and LA was higher than that from DS and LS during storage until 15 months. The palmitic and stearic acid content in triglyceride were decreased until 9 months of storage, then slightly increased until 15 months of storage in all the storage conditions, but reverse tendency was observed in the lineoleic acid content. The ratio of $C_{18}$ to $C_{16}$ fatty acids and unstaturated to saturated fatty acids in DS were slightly higher than these in DA and LA. In the fatty acid composition of free fatty acid, the content of palmitic and stearic acid were decreased until 9 months of storage, then increased until 15 months, but reverse tendency was observed in the oleic and linoleic acid: the ratio of unsaturated to staturated fatty acids in DA and LA was higher than that in DS and LS during the storage for 15 months.

• Applied Biological Chemistry
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• v.26 no.4
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• pp.255-260
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• 1983

In order to examine the effect of storage conditions on lipid and minor elements compositions of sesame seed, the changes in general characteristics and fractionation pattern o the lipid, and such minor elements as sesamol, sesamolin and sesamin were analyzed during the storage of sesame seeds for 4, 9, and 15 months at the four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with polyethylene pouch(LS) and storage in dark with poly ethylene pouch(DS). The acid value were increased significantly during the storage for 4 to 9 months then continued same acid value with prolonged storage until 15 months, but iodine value were increased continuously until 15 months in all the storage conditions, and the increasing tendency of the value at LA and DA was higher than that at LS and DS. Steryl ester was increased in the LA but decreased in DS with prolonged storage until 15 months. Diglyceride was increased during the storage in alt the storage conditions and increasing tendency in LA was higher than that in DS and LS. The free fatty acid contents were significantly increased until g months of storage, then similar value was continued with prolonged storage. Phospholipid was decreased with prolonged storage until 15 months and decreasing tendency in DA and LA was sharper than that in LS and DS. The content of free sesamol was ranged from 0.0021 to 0. 0058% of total lipid. Free sesamol was increased but bound sesamol was decreased during the storage for 15 months in all the storage conditions. Sesamolin was ranged from 0.11 to 0.19% of total lipid and decreasing tendency during the storage was similar to free sesamol.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.30-36
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• 1981

Neutral lipids of the total lipid extracted from 4 representative varieties of barley grown in Korea and their corresponding malt were studied. Total lipids of barley and malt were solvent extracted with chloroform:methanol:water (1.0 : 1.0 : 0.9, v/v), The total lipids were fractionated into neutral and polar lipids by silicic acid column chromatography, and neutral lipids fraction was separated by thin layer chromatography and quantitated by TLC scanner. The fatty acid compositions was determined by gas liquid chromatography. The average content of total lipid in the 4 barleys and their malts were 3.3 and 2.9%, and average of neutral lipids content in the barley and malt lipids were 73.8 and 68.5%, respectively. Among the neutral lipids, triglycerides and free fatty acids were the major components, and triglycerides content decreased and free fatty acids content increased during malting. Sterol esters, free sterols, 1,3-and 1,2-diglycerides were the minor components of the neutral lipids, and contents of those components showed increasing tendency during malting. The major fatty acid composition of the total lipids were linoleic, palmitic and oleic acids, and in general, the malts had lower amounts of unsautrated fatty acids and high amounts of saturated fatty acids. Fatty acid composition of neutral lipids was of almost the same pattern as that of the total lipids.

• Applied Biological Chemistry
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• v.40 no.3
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• pp.215-219
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• 1997

As a part of basic investigation for utilizing by-products derived from marine food processing more effectively as a food source, lipid contents, fatty acid compositions and lipid compositions in viscera and head of conger eel and hair tail, viscera of mackerel pike, and squids caught off Newzealand and off Falkland island were determined. The lipid contents in marine by-products showed $40.5{\sim}48.0%$ on a dry weight basis and it consisted of $92.1{\sim}99.0%$ neutral lipid and $1.0{\sim}7.9%$ polar lipid such as phospholipid and glycolipid. The neutral lipids mainly consisted of triglyceride$(50.0{\sim}69.9%)$ and had free fatty acid, free sterol, esterified sterol and hydrocarbon, diglyceride, and monoglyceride in less quantity. Squid viscera oil showed higher content in polyenes such as 20:5 and 22:6 than by-product oil derived from fish processing. Viscera oil of squid caught off Newzealand(21.1%) was the highest on DHA composition, followed by that of squid caught off Falkland island(16.3%), hair tail by-product oil(13.9%), conger eel by-product oil(11.7%) and mackerel pike by-product oil(10.7%), in the order named. The major fatty acids in total lipid and neutral lipid of byproducts were generally 16:0, 18: 1n-9, 20:5n-3 and 22:6n-3.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.399-403
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• 1983

Chungkookjang, a traditional Korean fermented soybean food, was prepared by a commercial process. Cooked soybeans were fermented with Bacillus natto for 3 days and ripened with addition of 7% salt for 20 days. And the changes in the lipids during these chunqkookjang fermentation were studied. The total lipid content was decreased during chungkookjang preparation from 12.1% to 9.5%. Total lipid of cooked soybean consisted of 92.08% neutral lipids, 1.76% free fatty acids, 2.04% glycolipids and 4.12% phospholipids, respectively. During fermentation, as netural lipids were decreased, contents of free fatty acids and glycolipids were increased. The changes of phosphatidyl inositol and phosphatidyl choline in phospholipid fraction were observed and digalactosyl diglyceride in glycolipids fraction was significantly decreased during fermentation. Difercences were observed in the fatty acid compositions of glycolipids and phospholipids of cooked soybeans and chungkookjang. Oleic acid was the major fatty acyl moiety in neutral lipid and free fatty acid fractions, and palmitic acid was predominant in glycolipids and phospholipids. During fermentation, saturated fatty acyl moieties of glycolipids and phospholipids were increased.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.515-520
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• 1989

The composition of lipid class and fatty acid of free lipids(FL) as non-starch lipid and bound lipids(BL) as starch-lipid extracted from starch In naked barley(Hordeum vulgare L.) was investigated with the chromatographic procedures. FL were extracted from barley starch by petroleum ether(PE) and then BL were reextracted from PE extracted starch by the solvent systems of water-saturated butanol (WSB) at $25^{\circ}C$ and at $95^{\circ}C$ respectively. The contents of neutral lipid(NL), glycolipids(GL) and phospholipids(PL) in FL were 69.9%, 27.3%, and 2.8%, on the other hand those of BL were 34.9-54.6%, 30-45.5% and 15.4-19.6%, respectively. The identified components of NL in starch-lipid were triglycerides (70.4-82.4%), free fatty acid (8.4-26.2%), esterified sterols and free sterols, and also the major GL in starch-lipid was monogalactos-yldiglycerides(87.2-91.1%). Of the PL in FL and BL, diphosphatidyl glycerols, lysophosphatidyl choline, phosphatidyl choline & phosphatidyl serine were the major components. The predominent fatty acids found in NL, GL and PL of barley starch were palmitic acid and linoleic acid, and also myristic, stearic, oleic, linolenic acids were determined.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.652-657
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• 1995

To investigate the lipid components of Korean yams(Dioscorea batatas and Dioscorea aimadoimo), silicic acid column, thin layer and gas chromatographies were applied. Total crude lipid contents in D. batatas and D. aimadoimo were 1.70% and 1.31%, and total purified lipid contents were 1.35% and 0.99% on a dry weight basis. Lipids were fractionated and quantitated by silicic acid column chromatography. The contents of neutral lipids, glycolipids and phospholipids were 43.33, 39.60 and 17.07% in D. batatas and 43.94, 34.74 and 21.32% in D. aimadoimo. Neutral lipids were the most abundant, in which triglycerides and sterol ester were found as the major components. Glycolipids were mainly composed of monogalactosyl and trigalactosyl diglycerides. Phosphatidyl choline and phosphatidyl ethanolamine were the major components of phospholipid. Fatty acids of the total lipids were mainly linoleic and palmitic acids. The fatty acid compositions of neutral lipids, glycolipids and phospholipids were the same tendency as that of total lipids. However, the content of linolenic acid in glycolipids was higher than in neutral lipids and phospholipids when fractionated.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.123-126
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• 1994

Changes in lipid components of pollack meat during sun-drying and effects of NaCl on lipid oxidation were examined. TBA values and peroxide values of sun dried pollack(SD), salted and sun dried pollack (SS) were 0.142 and 14.8 meq/kg, 0.226 and 20.0 meq/kg after sun-drying, respectively. Raw pollack contained 6.12% total lipid consisted of 2.42% neutral lipid(NL) and 3.70% phospholipid(PL) as dry basis, and there were $47{\sim}65%$ decrease in PL content during sun-drying. The NL class of raw pollack mainly consisted of triglyceride(TG), sterol(ST)+diglyceride(DG), hydrocarbon(HC)+sterol ester(SE), and main components in PL class were phosphatidylcholine(PC), phosphatidylethanolamlne(PE) and phosphatidylserine(PS). The contents of TG, ST+DG, PC and PE decreased, while those of free fatty acid, HC+SE, sphingomyelin and lysophosphatidylcholine increased markedly during sun-drying. The major fatty acids of TL in raw pollack, PD and SD samples were generally 22:6, 16:0, 20:5, 18:1 and 18:3; 20:5 decreased markedly during sun-drying, while saturates and monoenes such as 16:0, 18:0 and 18:1 increased slightly. And remaining ratios of polyunsaturated fatty acids of TL, NL and PL in SD and SS samples were 81.1%, 92.5%. 73.3%, and 74.6%, 74.1%, 45.4%, respectively. The results of changes in lipid components during sun-drying showed that sodium chloride catalyzed the lipid oxidation of pollack meat during drying processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.109-114
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• 1989

Bound lipids(BL) of naked barley(Hordeum vulgare L.) were extracted by different methods and the composition of BL was determined by the procedures of column chromatography, thin layer chromatography and gas chromatography. For the extraction, after free lipids were removed from barley flour by petroleum ether(PE) extraction and then BL were extracted from PE treated flour by the solvent systems of water-saturated butanol(WSB) at $25^{\circ}C$(WSB-LT) and at $95^{\circ}C$ (WSB-HT). BL were extracted by WSB-HT with higher extraction yield as 1.5% as dry basis of flour. The contents of neutral lipids(NL), glycolipids(GL) and phospholipid(PL) in BL were $20.7{\sim}35.5%$, $28.7{\sim}32.4%$, $32.1{\sim}50.6%$, respectively with particularly higher content of PL in WSB-HT as 50.6%. Digalactosyl-diglycerides $(40.2{\sim}44.8%)$, monogalactosyl-diglycerides $(20.3{\sim}31.1%)$, sterly glycerides$(11.2{\sim}15.2%)$ and cereb rosides$(11.6{\sim}12.9%)$ were observed in GL. Of the PL in BL, lysophosphatidyl choline, phosphatidyl choline and phosphatidyl serine, and phosphatidyl ethanolamine were the major components. The predominent fatty acids of NL, GL and PL were linoleic and palmitic acids, however, no significant difference was observed in the composition of fatty acids between two extraction methods.