• Korean journal of food and cookery science
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• v.14 no.3
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• pp.255-260
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• 1998

The changes in fatty acids and free amino acids of raw and salted-dried flatheads were determined during steaming, boiling and baking process. 1. Raw flathead was composed of 74.9% of moisture, 1.9% of ash, 0.9% of crude lipid, and 21.6% of crude protein. 2. The main fatty acids of raw and salted-dried flathead were palmitic acid (21.5%) and lignoceric acid (52.4%) which covered 73.9% of total fatty acid. The fatty acid contents of raw and salted-dried flathead were higher in the steaming than in the boiling and baking. 3. The main free amino acids of .aw and salted-dried flathead were aspartic acid (12.2%), glutamic acid(14.8%), leuicine (8.4%), Iysine (9.8%) and arginine (6.8%), which covered 52% of total free amino acids. There were significant differences (p<0.05) in the contents of free amino acids between raw and salted-dried flatheads as well as among steaming, boiling and baking processes.

• Nutrition Research and Practice
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• v.9 no.6
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• pp.650-657
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• 2015

BACKGROUND/OBJECTIVES: The aim of this study was to estimate average total fat and fatty acid intakes as well as identify major food sources using data from the Korea National Health and Nutrition Examination Survey (KNHANES) VI-1 (2013). SUBJECTS/METHODS: Total fat and fatty acid intakes were estimated using 24-hour dietary recall data on 7,048 participants aged ${\geq}3years$ from the KNHANES VI-1 (2013). Data included total fat, saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), n-3 fatty acid (n-3 FA), and n-6 fatty acid (n-6 FA) levels. Population means and standard errors of the mean were weighted in order to produce national estimates and separated based on sex, age, income, as well as residential region. Major food sources of fat, SFA, MUFA, PUFA, n-3 FA, and n-6 FA were identified based on mean consumption amounts of fat and fatty acids in each food. RESULTS: The mean intake of total fat was 48.0 g while mean intakes of SFA, MUFA, PUFA, n-3 FA, and n-6 FA were 14.4 g, 15.3 g, 11.6 g, 1.6 g, and 10.1 g, respectively. Intakes of MUFA and SFA were each higher than that of PUFA in all age groups. Pork was the major source of total fat, SFA, and MUFA, and soybean oil was the major source of PUFA. Milk and pork were major sources of SFA in subjects aged 3-11 years and ${\geq}12years$, respectively. Perilla seed oil and soybean oil were main sources of n-3 FA in subjects aged ${\geq}50years$ and aged < 50 years, respectively. CONCLUSIONS: Estimation of mean fatty acid intakes of this study using nationally represented samples of the Korean population could be useful for developing and evaluating national nutritional policies.

• Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.232-241
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• 1998

Fatty acid compositions of 35 species of marine invertebrates (13 species of Bivalvia, 10 species of Gastropoda, 4 species of Cephalopoda, 4 species of Crustacea, 2 species of Ascidacea, 2 species of Holothuroidea) were studied using gas-liquid chromatography. Total lipids in all samples were very low, ranging from $0.24\%$ to $1.96\%$. The prominent fatty acids were 16:0, 20:5 (n-3), 22:6 (n-3), 18:0, 16:1 (n-7), 20:4 (n-6), 18:1 (n-9) and 18:1 (n-7) in the majority of marine invertebrates. Polyunsaturated fatty acid (PUFA) was the richest fatty acid group in all invertebrates, accounting for $55.3\pm6.70\%$ of total fatty acids (TFA), followed by saturated $(26.2\pm4.33\%)$ and monounsaturated fatty acid $(18.5\pm5.87\% )$. No correlation was found between total lipid content and each fatty acid group. Cephalopoda contained the highest level of n-3 PUFA $(54.6\pm5.17\%)$, while Holothuroidea and Gastropoda contained the lowest level of n-3 PUFA, accounting for $26.5\pm4.44\%$ and $28.4\pm4.04\%$, respectively. Bivalvia and Ascidacea are plankton feeders, which were rich in 20:5 (n-3) and 22:6 (n-3). Carnivorous species of Cephalopoda were prominently rich in 22:6 (n-3), ranging from $26.7\%$ to $46.1\%$ of the TFA. However, some species of Gastropoda are seaweed feeder (herbivorous), which contained high level of 20:4 (n-6) compared to plankton feeder and carnivorous species. In addition, blue and red colored sea cucumbers, and turban shells with and without apophyses belong to the same species, but they live in different habitats. These organisms were found to have different fatty acid compositions. Therefore, fatty acid compositions of these invertebrates might be affected by their different environments, particularly their diet.

• Analytical Science and Technology
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• v.21 no.3
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• pp.212-221
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• 2008

In order to investigate the information for effective detection and developing of latent fingerprints, we identified fatty acids composition of latent fingerprints on non-porous evidence surface and the chemical changes of latent fingerprint residue after print deposition during 7 months. Fingerprints from eight Korean male donors (aged 29-50 years) and one female donor (aged 36 years) were collected. All fingerprints were found to contain lauric acid (C12:0), myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), elaidic acid (C18:1n9t), oleic acid (C18:1n9c), linoleic acid (C18:2n6c), arachidic acid (C20:0), linolenic acid (C18:3n3), erucic acid (C22:1n9) and docosadienoic acid (C22:2) and primarily palmitic acid (35.45-48.37%), oleic acid (14.84-28.49%), stearic acid (9.71-24.96%) and linoleic acid (7.68-18.8%) occupied 75% of total fatty acids. When the fingerprints were deposited at dark room for 7 months, total fatty acids components decreased about 12-25%. It can be explained that significant degradation of long-chain fatty acids such as elaidic acid (C18:1n9t), arachidic acid (C20:0), linolenic acid (C18:3n3), erucic acid (C22:1n9), and docosadienoic acid (C22:2) resulted in the generation of myristic acid (C14:0), myristoleic acid (C14:1) and pentadecanoic acid (C15:0).

• Journal of the Korean Applied Science and Technology
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• v.5 no.2
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• pp.9-15
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• 1988

In order to investigate the amino acid and fatty acid content in Thuja biotae water extract treated with alkaline, it was performed. There are 16 kinds of different amino acid and 20 kinds of different fatty acid in Thuja biotae water extract. An aspartic acid was contained 52％ and proline was contained 10％, particulary, r-aminobutyric acid was analysed. Essential fatty acids; linoleic acid, linolenic acid and arachidonic acid were cotained a lot amount. There are 11 different unknown materials which were identified by GC-MS spectrum, such as N-[($4{\alpha},5{\alpha}$)-cholestan-4-yl]-acetamide; 22,26-Epithio-furost-5-en-3-ol; 2-Methyl-6-(4-methyl-3-cyclohexen-1-yl)-4-heptanone; 3,12,14-Tris(acetyloxy)-pregnane-15,20-dione;22-Methyl-26-thio-furost-5-en-3-ol; 7-Ethenyl-1,2,3,4,4a,4b,5,6,7,9,10,10a-dodecahydro-1,4a,7-trimethyl-1-phenanthrene carboxyaldehyde; Methoxyiminopro-panedioic acid; 13-Methyl-13-${\beta}$-Methyl-13-vinyl-dodecaarp-7-en-3-3-ol; 22-Methyl-26-thio-furost-6-methyl-3-ol; $5{\alpha}-Androstane-2$,11-dione; 9-Methyl-heptadecanoic acid.

• 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.

• The Korean Journal of Ecology
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• v.27 no.2
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• pp.61-65
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• 2004

To elucidate the trophic relationships within a subtropical wetland, the profile of fatty acids in producers, consumers and sediments of the mangrove forest and intertidal mudflat was studied. Results indicated a close relationship in fatty acid profiles between the mangrove plants Aegiceras corniculatum and Avicennia marina and the sesarmid crab Sesarma bidens, and between the fiddler crab Uca arcuata and diatoms. The fatty acid profile of the mudskippers Boleophthalmus pectinirostris and Periophthalmus cantonensis, however, showed a mixed diet of diatoms, macroalgae, protozoa and crabs. Seasonal changes in fatty acid profiles in mangrove plants, sediments and sesarmid crabs were noted. The implication of using fatty acids as tracer of trophic relationships was discussed.

• Journal of Environmental Science International
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• v.30 no.11
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• pp.979-982
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• 2021

This study was conducted to investigate the effects of adding Tenebrio molitor L Powder to broiler feed on fatty acid profiles in broiler breast meat. In total, 180 broiler chicks (1-day old Arbor Acres) were included. The birds were randomly divided into control and treatment groups, with 3 replicate subgroups each(30 birds per subgroup), and fed a diet for 35 days without (control) or with 1% Tenebrio molitor L powder (treatment). Among individual fatty acids, addition of Tenebrio molitor L. powder resulted in slightly higher C18:1n-9, C20:3n-3 and C20:3n-6 contents, and lower C18:2n-6 content compared withcontrols (p<0.05). No remarkable differences in total SFA and total USFA contents were found between groups. In conclusion, inclusion of Tenebrio molitor L. in broiler diets did not improve overall fatty acid profiles.

• Journal of Nutrition and Health
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• v.24 no.5
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• pp.399-407
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• 1991

The purpose of this study was to estimate the intake of individual fatty acid and eventually to contribute to the establishment of dietary guidelines and recommendations of fatty acids for the Koreans. The subjects consisted of female college students aged 20 to 29 years old. Their dietary intake was assessed twice. in summer and in winter, by means of a 24-hour dietary recall method. Food models and other measuring tools were also used. Concentrations of serm total triglyceride, total cholesterol and HDL-& LDL-cholesterol were measured. The subjects consumed 12.3g of polyunsaturated fatty acids, 14.3g of monounsaturated fatty acids and 14.99g of saturated fatty acids per day The ratios of polyunsaturated/saturated fatty acids( P/S) and polyunsaturatedimonounsaturatedi saturated fatty acids (P/M/S) taken by the subjects were 0.8/1.0 and 0.8/l.0/l.0, respectively. The ratio of w61w3 fatty acids was found to be 8.3/l.0. All of these values seem to fall in the desirable range. The percentages of total calorie from carbohydrate. fat and protein were 59.4%, 23.4% and 17.2%, respectively. The concentrations of serum total triglyceride, total cholesterol. HDL-cholesterol and LDL-cholesterol were 59.3ms/dl, 192.7mg/dl, and 59.0mg/dl, and 121.9mg/dl., respectively.

• Korean Journal of Poultry Science
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• v.24 no.3
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• pp.145-151
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• 1997

This study was conducted to investigate the influence of dietary olive oil, canola oil, or sardine oil on the fatty acids composition and cholesterol contents in eggs The experimental layers, 62~65 weeks of age, were randomly allotted to one of the four treatments; a) Control (commercial feed), b) T1 (commercial feed plus 10% olive oil), c) T2 (commercial feed plus 10% sardine oil), d) m (commercial feed plus 10% sardine oil) for 3 weeks. The egg samples were stored at 4${\pm}$1˚C for a certain period (1, 3, 5, 7, and 9 days) and analyzed for the fatty acids composition and cholesterol contents. The unsaturated fatty acid contents in the egg yolk were slightly decreased as the storage periods extended. The oleic acid content in T1 was the highest in all treatments. The linoleic and linolenic acid contents in T2 were higher than in the other treatments. The eicosahexaenoic acid (EPA), docosapentaenoic acid (DPA), and docosasahexaenoic acid ( DH A) contents in eggs from m were higher than the other treatments. The ratio of egg yolk n-6 /n-3 fatty acids contents in all treatments were slightly increased as the storage periods extended. The n-3 fatty acid contents of the egg yolk from T3 was the highest in all treatments. The cholesterol contents of the eggs were significantly decreased as the storage period extended(P<0.05). There was no significant difference in egg cholesterol content among all treatments.