• Journal of Marine Bioscience and Biotechnology
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• v.2 no.3
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• pp.155-159
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• 2007

Ethanolysis of squid viscera oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of the oil by stepwise addition method of Shinmada[1]. Tendency of oil variation during Ethanolysis showed increased content of diglyceride, monoglyceride and fatty acid ethyl ester with reduced free fatty acid contents. The oil composition was analyzed using GC-FID and compared before and after ethanolysis. Structural analysis of the lipid was performed by HPLC-UV spectrophotometer during ethanolysis. The transformed oil was thought to has suitable properties for functional oil production.

• Journal of Environmental Science International
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• v.5 no.5
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• pp.555-560
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• 1996

The toxic substances (endotoxins) from the bacterial cell walls were extracted by using incubator, centrifuge, UV-Vis spectrophotometer, and their fatty acid compositions were analyzed by Gas Chromatography. The lethal toxicities and pyrogenic activities of toxic substances were tested and the results were compared each other. The results of fatty acid analyses showed that the major fatty acid of the toxic substance was tetradecanoic acid for Vibrio vulnificus, dodecanoic acid for Escherichia coli, and decanoic acid for Salmonella typhimurium. These three fatty acids were the main fatty acids ofr three toxic substances (more, than 70%). The unique points in the fatty acid compositions were that tetradecanoic acid was composed as important one (37.15%) for V. vulnificus and that the amount of hexadecanoic acid was very small (below 2%) for three toxic substances. The lethal toxicity in ICR mice of toxic substance from V. vulnificus (LD50 was 52.5 mg/kg) was similar to that of E. coli (56.5mg/kg), but weaker than that of S. typhimurium (37.5mg/kg). Toxic substance from V. vulnificus was more pyrogenic in rabbit than that from E. coli, but less than that from S. typhimurium.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.655-660
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• 2010

This study aimed to identify genetic polymorphisms associated with fatty acid composition in Hanwoo beef. In this study, three SNPs (-867G>C, -877Gdel and 878T>C) were detected in SCD gene by DNA sequencing and PCR-RFLP. Statistical analysis revealed that 878T>C SNP was significantly associated with total saturated (p=0.016), unsaturated (p=0.016), and monounsaturated fatty acid (p=0.026) composition. However, the other two SNPs (-867G>C and -877Gdel) that are detected in the regulatory region of the SCD gene have no association with the fatty acid composition of Hanwoo meat. The 878C (alanine type) allele was found to be associated with 2.2% higher monounsaturated fatty acid, 1.5% lower saturated fatty acid, and 1.4% higher unsaturated fatty acid content than those associated with the 878T (valine type) allele. These results indicate that the non-synonymous SNP (878T>C) in the SCD gene could be a causal mutation that contributes to the MUFA variation in Hanwoo beef.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.1
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• pp.89-94
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• 2006

Traditionally fatty acid composition used to be analysed by a GC and the sample preparation process includes lipid extraction from sample and subsequent methyl esters preparation, which are time-consuming and cumbersome. As an alternative, simultaneous extraction/methylation methods are being developed for rapid and simplified sample preparation. To optimize one-step extraction/methylation method for analysis of fatty acid composition in brown rice, various reaction factors such as sample to reaction solution ratio, reaction time and temperature, shaking intensity were changed and resultant fatty acid composition data were evaluated in comparison with previous reports. The ratio of sample weight to reaction solution volume was the most critical factor in that higher sample to reaction solution ratio caused overestimation of palmitic acid and linoleic acid composition, resulting in underestimation of oleic acid. Lower reaction temperature also induced overestimation of linoleic acid and underestimation of oleic acid. Reaction duration and the intensity of shaking prior to and during the reaction, however, caused no significant changes in analysis results. In conclusion, the optimum condition was mixing 5 grains (about 0.2 g) of brown rice with $680{\mu}L$ of extraction/methylation mixture and $400{\mu}L$ of heptane, followed by reaction at $80^{\circ}C$ for 2 hours.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1134-1140
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• 2018

Objective: Fatty acid composition is one of the most important meat quality traits because it can contribute to functional, sensorial, and nutritional factors. In this study, quantitative trait locus (QTL) analyses for fatty acid composition traits were investigated in thigh and breast meat of Korean native chicken (KNC). Methods: In total, 18 fatty acid composition traits were investigated from each meat sample using 83 parents, and 595 $F_1$ chicks of 20 week old. Genotype assessment was performed using 171 informative DNA markers on 26 autosomes. The KNC linkage map was constructed by CRI-MAP software, which calculated genetic distances, with map orders between markers. The half-sib and full-sib QTL analyses were performed using GridQTL and SOLAR programs, respectively. Results: In total, 30 QTLs (12 in the thigh and 18 in the breast meat) were detected by the half-sib analysis and 7 QTLs (3 in the thigh and 4 in the breast meat) were identified by the full-sib analysis. Conclusion: With further verification of the QTL regions using additional markers and positional candidate gene studies, these results can provide valuable information for determining causative mutations affecting the fatty acid composition of KNC meat. Moreover, these findings may aid in the selection of birds with favorable fatty acid composition traits.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.409-414
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• 2009

In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher $a^{\ast}$ and $b^{\ast}$ values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.

• Journal of Life Science
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• v.8 no.3
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• pp.318-325
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• 1998

To investigate changes in protein and total lipid contents, seed storage protein pattern, and fatty acid composition of germination perilla(Perilla frutescens) seeds. Also, the corresponding value components in cotyledons, hypocotyles and roots were measured according to germination stage. The results were summarized as follows ; During germination, pertein and total lipid contents of Yepsilldalggae and Kwangyang cultivar were decreased continuously. In particular, protein contents rapidly decreased to the 3 days after germination(DAG), and then total lipid contents rapidly decreased between 3 DAG and 10 DAG. In changes of protein and total lipid contents of cotyledons, protein contents of Yeupsildalggae was increased during the germination, but Kwangyang cultivar was decreased during the same periods. The total lipids contents of Yeupsildalggae and Kwangyang cultivar were decreased during the germination. According to SDS-PAGE analysis, there was no detectible polypeptide bands on the gel before seed germination suggesting that this may be due to the rapid degradation of the storage proteins in the mature seed by hydrolyttic enzymes during the stage. During germinatation , the polypeptide band with 27$\sim$28KD of Yeupsildalggae and Kwangyang cultivar were accumulated gradually. In changes of fatty acid composition of total lipid of Yeupsildalggae and Kwangyang cultivar , saturated fatty acids such as palmitic acid and stearic acid increased during the germination. On the other hand, unsaturated fatty acid such as linoleic acid and linolenic acid decreased during the same periods. However, oleic acid increased to the 5 DAG, and then was repidly decreased.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.689-711
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• 2022

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.

• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.75-79
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• 2003

Fatty acids analysis was carried out with mulberry seed. As a result, palmitic acid, stearic acid, oleic cid and linoleic acid were detected as a major fatty acid. Their rates of composition were 8.8${\pm}$3.3, 4.2${\pm}$1.6, 5.8${\pm}$2.3 and 81.2${\pm}$6.9(％), respectively. The unsaturated fatty acids such as oleic acid and linoleic acid were abundant in mulberry seed. Paticularly, five accessions including ‘Gukkwang’, ‘Jaelaenosang’, ‘Sangbansibmunja (Jeonnam) ’, ‘Neunggeum’ and ‘Suwonnosang’ were observed only with linoleic acid. Unsaturated fatty acids are known to have physiological effects decreasing the serum cholesterol. From the above result, we confirm that mulberry fruits have abundant unsaturated fatty acids and anthocyanin pigments, and they are of great value as functional food resources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.703-712
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• 2017

In this study, the fat contents and fatty acid compositions of Korean beef (tenderloin, loin, strip loin, chuck roll, foreshank, top blade, top round, brisket point, center of heel, and ribs) and pork (tenderloin, loin, shoulder loin, foreshank, jowls, ham, eye of round, belly, skirt meat, and ribs) parts were investigated. The fat contents of Korean beef ranged from 5.25% (top round) to 35.94% (brisket point). The major fatty acids were palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1, n-9); especially, oleic acid was the most abundant. Loin had similar fat content as ribs, but there were some differences in fatty acid composition. Linolenic acid (C18:3, n-3) and linoleic acid (C18:2, n-6) were the most abundant fatty acids in strip loin and ribs (38.63 mg/100 g and 564.71 mg/100 g, respectively). Arachidonic acid (C20:4, n-6) was only found in strip loin, top blade, and ribs, and its amounts were in the following order: ribs (2.50 mg/100 g)> strip loin (1.33 mg/100 g)> top blade (1.19 mg/100 g). Total trans-fatty acid (TFA) content of top round was the lowest among all parts, and the ratio of unsaturated fatty acid (UFA) was the highest in foreshank. The fat contents of pork ranged from 4.16% (tenderloin) to 18.47% (belly), but there was no significant difference in fat content between tenderloin, loin, foreshank, ham, and eye of round. The major fatty acids were palmitic acid, stearic acid, oleic acid, and linoleic acid, and their amounts were in the following order: oleic> palmitic> linoleic> stearic acid. Docosahexaenoic acid (C22:6, n-3) was only detected in belly, and the TFA content of belly was the highest. The ratio of UFA was highest in ham. These findings will be useful in the development of standardization data on fatty acid composition in different parts of Korean beef and pork.