• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.239-252
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• 1995

The results which were examined changes In contents of constitutive lipid and fatty acid during the natural drying of Pacific Saury were as follows. During the natural drying of Pacific Saury, offal lipid and moisture contents gradually decreased. In the survey of rancidity degree extracted lipid of Pacific Saury, peroxide value was gradually Increased, TBA and acid value were radically increased thereafter 9 days of drying. Neutral lipid, phospholipid and glycolipid contents of total lipid were 95%, 4% and 2%, respectively, and in the neutral lipid, content of TG was more than 90%, and in the phospholipid, contents of PC and PE were 45∼85%, 27∼34%, respectively. Fatty acid composition of total lipid was substantially higher in C18:0 and C20:1, C22:1, C22:6 contents and fatty acid composition of neutral lipid was higher In C22:1, C22:1, contents and fatty acid composition of phospholipid was the highest in C22:6 content. In the fatty acid composition of glycolipid, monounsaturated fatty acid content has substantially higher, C16:0 content was gradually Increased In saturated fatty acid and C22:1 content was gradually decreased in monounsaturated fatty acid. It showed that fatty acid composition of triglyceride has higher in monounsaturated fatty acid content and contents of C20:1, C22:1 was gradually decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.555-560
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• 1994

In order to observe the effects of the fees mixed with the lard and two vegetable seed oils on the fatty acid compositions of liver and brain tissue, the oils mixed with 2.5% lard and various levels of perilla oil and evening primrose oil were administered to the male rats of the Sprague-Dawley for 4 weeks . In the fatty acid composition of liver lipid, saturated fatty acid (SFA) contents were rich in the phopholiipide and cholesteryl ester fraction. Monounsaturated fatty acid (MUFA) contents were rich in the triglyceride fraction and polyunsaturated fatty acid (PUFA) contents were rich in the phospholipid fraction. In the fatty acid composition of liver lipid fractions, according as the contents of mixed perilla oil decreased and the contents of mixed evening primrose oil increased , n -3 PUFA contents tended to decrease and n-6 PUFA contents tended to increase. Fatty acid composition of liver lipid fractions were influenced from the fatty acid composition of the test lipids. In the fatty acid composition of brain phospholipd, PUFA contents (40%) were rich and according as the contents of mixed evening primrose oil increased, the ratio on n-3/n-6 PUFA and eicosapentaenoid acid (EPA) /arachidonic acid (AA) tended to slightly decrease.

• Journal of Environmental Science International
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• v.22 no.6
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• pp.773-777
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• 2013

This study examined the effects of cage rearing system and backyard raising system on fatty acid profile of egg in laying hens during 9 weeks. Two hundred hens, 70-wk-old, Hy-line Brown, were used in this study and fed basal diets. 100 hens, randomly collected from facility, were transferred to cage rearing system and 100 remaining hens were moved to backyard raising system. For overall period, higher unsaturated fatty acid percentages in two different rearing systems than did saturated fatty acid (SFA) were observed. In unsaturated fatty acid compositions, both rearing system showed a higher mono unsaturated fatty acid (MUFA) contents than poly unsaturated fatty acid (PUFA) contents. Egg quality traits of laying hens reared in backyard system had considerably lower contents of SFA and higher contents of MUFA compared with eggs from cage rearing system (P<0.05). In addition, eggs from cage rearing system resulted in a significantly lower n-3 contents and higher n-6:n-3 ratios and CLA contents in comparison with backyard raising system (P<0.05). However, no significant effects of two different rearing systems on PUFA, PUFA:SFA ratio, and n-6 contents were observed during the experimental period. In conclusion, this result suggests that cage rearing system and backyard raising system will play an important role in improving egg production as functional foods.

• Plant Resources
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• v.6 no.3
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• pp.215-220
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• 2003

This study was carried out to obtain informations on the variations of oil content and fatty acid composition among 90 Korean perilla collections. Average oil content of 90 perilla collections was 44.2% with a range from 29.7% to 61.9%. Perilla collections with late-maturing, super-large seed and gray seed coat showed higher oil content than other types in general. Average saturated fatty acid content in perilla oil was 9.0% with a range from 8.2% to 10.7%, while average unsaturated fatty acid content varied from 89.3% to 91.8% with a mean of 91.0%. Contents of saturated and unsaturated fatty acids were not related to maturity. There were no differences in the contents of saturated and unsaturated fatty acids according to maturity. Linoleic acid and linolenic acid contents were the highest in the super large-sized group(15.5%) and in the large-sized seed group(61.4%), respectively, while contents of fatty acids among the perilla collections were variable with different seed coat colors. Most of the traits studied were not significantly correlated with oil content, but linoleic acid($\omega$-6) content was negatively correlated (r=-0.217＊) with linolenic acid($\omega$-3) content.

• Journal of the Korean Home Economics Association
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• v.20 no.2
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• pp.85-89
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• 1982

The changes of various lipid content and fatty acids composition of mung-bean sprout during 6 days. The results are summarized as follows 1) The total lipid contents of mung-bean sprouts are generally decreased during growing. 2) On T.L.C. gram, triglyceride contents are decreased and free fatty acids and sterol are increased with time. 3) The ratio of unsaturated fatty acids to saturated fatty acids U/S are increased by six times after 4 days of mung-bean germination. 4) The contents of palmitic acid as main fatty acid in the mangbean but oleid, linoleic acid were increased after 2 days, 4 days, 6 days. 5) Total lipids from mung-bean sprouts contained fatty acid in order of linoleic acid, oleic acid. 6) The content of essential fatty acid are rich in 4 days.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.8-15
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• 1986

This study was carried out to investigate changes of the lipid contents and the fatty acid composition in shank during heating time and frozen storage. 1. The total lipid contents of raw shank were about 3.57% and decreased stepwise during heating time 30, 60, 90 min and frozen storage(24hrs) The contents of neutral lipid, glycolipid and phospholipid were 70.71%, 6.36%, and 22.93% in raw shank, and neutral lipid contents were decreased, whereas Phospholipid contents were increased according to heating tide. In frozen storage, neutral lipid and glycolipid contents were increased, while phospholipid contents were decreased. 2. Lipids of shank possessed about 8 kinds of fatty acid as the constituent by gas-liquid chromatography analysis. The main fatty acids were oleic acid, palmitic acistearic acid and linoleic acid: the fatty acids of total lipids in raw shank were 43.48% of oleic acid, 23.13% of palmitic acid,12.00% of stearic acid and 6.75% of linoleic acid. Also the fatty acids were 43.32% of oleic acid, 23.26% of palmitic acid, 9.30% of stearic acid 2.15% of linoleic acid in neutral lipid, 22.63% of oleic acid, 8.44% of palmitic acid, 11.98% of stearic acid, 27.01% of linoleic acidin glycolipid, 39.38% of oleic acid, 15.89% of palmitic acid, 15.55% of stearic acid, 17.49% of linoleic acid in phospholipid. 3. The fatty acid pattern of total lipid, neutral lipid, glycolipid and phospholipid was not any changes, whereas there was a difference in the fatty acid contents: palmitic acid and stearic acid of total lipid were decreased in the 30 min and 60 min heating but increased in 90min heating, and linoleic acid of neutral lipid was increased stepwise during heating time and frozen storage. Also palmiict acid of glycolipid was increased gradually and linoleic acid in heating time 30, 60 min was higher than 90 min and frozen storage. Among fatty acids in phoapholipid, oleic acid was increased during heating time, while decreased in frozen storage, and linoleic acid was not any change but linolanic acid was increased. UFA/SFA of phospholipid was the highest when heating time was 60 min. From above results, it was found that when heating time was 60 min beneficial nutritionally, comparing with changes of fatty acid composition according to the heating time aid frozen storage.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.87-91
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• 1997

Egg yolk oil was obtained by roasting and Pressing egg yolks of hen's egg breeding on the open bin system and the cage system, respectively. Lipids in egg yolk oil were extracted with a mixture of chloroform and methanol (2 : 1, V/V), and fractionated into neutral lipid, glycolipid, and phospholipid by silicic aicd column chromatography. Fatty acid composition of each fraction was determined by gas chromatography. The major fatty acids of total lipids and neutral lipids are in sequence of oleic acid, palmitic acid, and linoleic acid. The major fatty acids of the glycolipids are palmitic acid, oleic acid, stearic acid, and lauric acid successively. The major fatty acids of phospholipids are oleic acid, lauric acid, and Palmitic acid consecutively. About the fatty acids composition of egg yolk oil in the open barn system, the contents of saturated fatty acid are lower and the contents of unsaturated fatty acid are higher than that of the case system. The contents of unsaturated fatty acid in egg yolk oil is higher than that of saturated fatty acid in total lipids and nutral lipids. Unsaturated fatty acid/saturated fatty acid of e99 yolk oil in the open barn system is higher than that of the cage system in glycolipids and phospholipids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.220-226
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• 1998

This study was undertaken to analyze proximate comosition, mineral contents and fatty acid composition of pure jemsosojoo(PJ) and jemsosojoo added medicinal herb(JMH). Mositure, ash, crude protein and crude fat of pure jemsosojoo were higher than those of the JMH, but carbohydrate content was higher in the JMH. Among minerals, Ca, Mg, Fe, Zn content of the JMH were higher than those of the PJ, while P and Na were higher in the PJ and those difference were significant between the PJ and the JMH(p<0.05). U/S (unsaturaed fatty acid/saturated fatty acid) ratio was higher in the JMH than those of the PJ, the ratio o fglycolipid was 1.75 in the PJ and that of neutral lipid was 3.07 in the JMH. Octadecenoic acid, hexadecanoic acid, octadecenoic acid and hexadecenoic acid were major fatty acids in the total lipids, neutral lipids glycolipids and phospolipids of the PJ and the JMH. Especially, octadecadienoic acid and octadecatrienoic acid were higher in the JMH than those of the PJ.

• Journal of Nutrition and Health
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• v.25 no.1
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• pp.3-11
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• 1992

This paper examines the effects of dietary fats on the fatty acid composition and market enzyme activites during liver damage in 2-acetylaminofluorene treated rats. Weaning Sprague-Dawley male rats were fed the diet of beef tallow(BT source of sturated fatty acid) corn oil(CO source of n-6 fatty acid) and perilla oil(PO source of n-3 fatty acid) at the level of 15% fat. Ten days after feeding 2-acetylaminofluorene(2-AAF) was injected intraperitoneally twice every week at the level of 50mg/kg body weight for 7 weeks. Liver microsomal and cytosolic fractions were collected to determine the microsomal fatty acid composition lipid peroxide(malondialdehyde MDA) contents glucose 6-phosphatase(G6 Pase) activity cytochrome(Cyt) P-450 contents and cytosolic glutathione S-transferase(G6 Pase) activity cytochrome(Cyt) P-450 contents and cytosolic glutathione S-transferase(GST) activity. The fatty acid composition in microsomal fraction was reflected by different dietary fats. By 2-AAF treatment linoleic acids were increased regardless of the diet MDA contents were higher in CO group than it was in BT group. However 2-AAF treatment decreased MDA contents in all dietary groups. G6Pase activity of BT group was higher than those of the other gropus. CO group had the highest Cyt P-450 contents and 2-AAF treatment lowered Cyt P-450 contents only in CO gropu GST activites were higher in CO than in BT group whereas the enzyme activites were increased by 20AAF treatment in all dietary groups. These results suggest that dietary fats and 2-AAF treatment in all dietary groups,. These results suggest that dietary fats and 2-AAF treatment affect microsomal fatty acid composition The enzyme activities concerned with liver damage were influenced differently by dietary fats and 2-AFF treatment Although PO diet contains much more polyunsaturated fatty acids than CO diet PO diet doesn't cause more oxidant stress compared with CO diet in these data.

• Journal of Marine Bioscience and Biotechnology
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• v.6 no.2
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• pp.47-52
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• 2014

Oxidation stability and cold fuid property are considered as the most important factors for determining biodiesel quality. Among the fatty acids, monounsaturated fatty acid satisfy both oxidation stability and cold flow property of biodiesel quality standards. Microalgae with high monounsaturated fatty acid contents is have some benefit for producing to produce biodiesels with satisfying quality standards. In this study, monounsaturated fatty acid contents of a isolated microalga from Youngheung island was analyzed. Phaeodactylum tricornutum was isolated by streaking, and growth rate and fatty acid composition of the algae were investigated. Total FAME contents were consisted of 26% of saturated fatty acids, 43% of monounsaturated fatty acids, and 18% of polyunsaturated fatty acids. The contents of monounsaturated fatty acid were especially high in the Phaeodactylum species. This result implies that the FAMEs from P. tricornutum may contribute to improve the oxidation stability and cold flow property of biodiesel.