• Korean Journal of Environmental Agriculture
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• v.30 no.4
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• pp.419-423
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• 2011

BACKGROUND: Inorganic component is made up largely of salt, because the criteria are difficult to split into domestic and imported ingredients, organic examined the fatty acid composition is to see a possible use as a marker using gas chromatography-mass spectrometry (GC-MS). The 14 domestic samples and 8 imported samples were collected from China, India and other countries were investigated on item of 37 fatty acids. METHODS AND RESULTS: The major components were six species, myristic acid ($C_{14:0}$), palmitic acid ($C_{16:0}$), palmitoleic acid ($C_{16:1}$), stearic acid ($C_{18:0}$), oleic acid ($C_{18:2,n9}$), linoleic acid ($C_{18:2,n6}$) among detected twenty fatty acids including 9 unknowns. The content of palmitic acid were highest as 25.2 to 50.8% of total fatty acids contents. Domestic has seen the most amount of salt in the Taepyeong salts $250.8{\mu}g$/100g, imports $135.2{\mu}g$/100g salt in Chinese Weifang salts showed the lowest content. CONCLUSION(s): The total fatty acid content has seen the most amount of salt in 352.3 ug/100g Christmas island salts showed the lowest content of $164.0{\mu}g$/100g, as a result it is difficult to distinguish the domestic salts and imported by the composition of fatty acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.461-466
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• 1991

For the purpose of improving storability and process adaptability of potato, we carried out an experiment to investigate the effects of microwave heating on the total lipid content and fatty acid composition of the potatoes in storage. The samples were made by powdering potatoes exposed to the microwave energy in a 560W, 2,450MHz oven for 0, 60, 120 and 180 seconds respectively. From the examination of the samples stored at th temperature of $25{\pm}1^{\circ}C$ for 12 months, the following results were obtained. As an over-all tendency, the longer the samples were heated and the longer they were stored, the total lipid content decreased but the microwave-heated samples showed decreasing rates less than those of the controls for the whole storage periods. As major fatty acids of the potato flour, linoleic acid (30.92 %), palmitic acid (29.34 %), linolenic acid (8.90 %) and stearic acid (8.23 %) were detected from the samples. The longer the samples were exposed with microwave, unsaturated fatty acids like 18:2, 18:3 increased. generally with the lapse of storage time, saturated fatty acids increased while unsaturated ones decreased. But in the samples heated with microwave, we observed an apparent suppression of the increasing rate of the saturated fatty acids and the decreasing rate of the unsaturated fatty acids, and the suppressing effects turned out to be proportional to the length of microwave heating.

• Korean Journal of Plant Resources
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• v.13 no.1
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• pp.35-40
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• 2000

The results from the determination of contents of components in Schizandra nigra are as follows. The contents of malic acid and citric acid in Schizandra nigra was 38,691 and 3,330 ppm/dry weight 100g. The contents of total phenolic compounds in Schizandra nigra was 1.560%. The predominating phenolic acid was cinnamic acid, gentisic acid, coumalic acid, chlorogenic acid and ferulic acid. Contents of crude lipids in Schizandra nigra was 160.5mg/g. Most of fatty acid in lipids was oleic acid, linoleic acid and linolenic acid as a unsaturated fatty acid, and palmitic acid as a saturated fatty acid. In case of essential oils, The predominating components in Schizandra nigra was caryophyllene, calarene, cubebene, acoradiene and $\beta$-himachalene.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.346-351
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• 1986

This study was carried out to investigate the changes in bound, free, and neutral lipid components of malt during malting, two-rowed barley. During malting, the temperature and relative humidity were $17^{\circ}C$ and 80%, respectively. The content of free lipids in both two-rowed barley and their malt was much higher than that of bound lipids. Decrease in the content of free lipids during malting was more prominent than that of bound lipids. The content of neutral lipids was 21.0mg/g-d. w. out of 27.9mg/g-d. w. of total lipids extracted from two-rowed barley. The content of neutral lipids decreased during malting. Triglyceride, free fatty acid and sterol ester were the principal components of neutral lipids. The content of triglyceride decreased during malting, but the content of free fatty acid and sterol ester increased. Linoleic, palmitic, oleic and linolenic acid were the principal fatty acid of free and bound lipids. The content of palmitic acid in free lipids increased during malting, but that of bound lipids decreased. The content of oleic acid in free lipids decreased. The principal fatty acids of neutral lipids were similar to those of free lipids. The content of palmitic acid increased during malting, but that of linoleic and stearic acid decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.259-263
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• 1983

This experiment was carried out to investigate the effect of pH at coagulation on fatty acid and sterol composition of green LPC. Green juice of Italian ryegrass, red clover, oats and alfalfa was adjusted at pH 4, 6, 8 and heated at $85^{\circ}C$ for ten minutes. Green LPC was taken from the above green juice. The results obtained were as follows. 1. Green LPC of Italian ryegrass, oats and alfalfa contained much on the order of linoleic acid, palmitic acid and linolenic acid. Methyl ester of these three fatty acid accounted for 70.4% to 86.2% of total fatty acid methyl ester. Green LPC of red clover contained much palmitic acid, linoleic acid, and linolenic acid. These three fatty acid methyl ester accounted for 82.5% to 86.2% of total fatty acid methyl ester. 2. Linolenic acid was highest in the green LPC of red clover, oats and alfalfa which was adjusted at pH 8 and heated and coagulated, and next at pH 6, and pH 4, respectively. Linolenic acid was highest in the green LPC of Italian ryegrass which was adjusted at pH 6, next pH 8, and pH 4. 3. Green LPC of red clover and alfalfa contained cholesterol. The all green LPC contained campesterol, stigmasterol and sitosterol. 4. Sterol was highest in the green LPC of Italian ryegrass, red clover and oats which was adjusted at pH 8 and next at pH 4, and pH 6, respectively. Sterol was highest in the green LPC of alfalfa which was adjusted at pH 8, and next at pH 6, and pH 4, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.3
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• pp.75-79
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• 1982

For the purposes of clarifying the changes of fatty acid content in seeds of korean mung bean during the ripening process, samples ranging in five stages-10.15,20,25 and 30 days after blooming were collected and analyzed by gas liquid chromatography (GLC). The results obtained were as follows; The content of crude fat increased as ripening. Fatty acids detected in all stages were myristic acid palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid. Myristic acid and palmitic acid were not almost detected above the 3rd stage. Linoleic acid was the largest and the content of oleic acid and linolenic acids was similar. The saturated and unsaturated fatty acid ratio during the ripening process was 16-19/81-84%.

• Korean Journal of Agricultural Science
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• v.38 no.2
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• pp.277-284
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• 2011

The compositions of health functional food products (HFFP; 18 products) containing gamma linolenic acid (GLA; $C_{18:3}$, n-6) and omega-3 fatty acids (EPA and DHA) were investigated. The contents of index components (especially, GLA and omega-3) in HFFPs were monitored by GC-FID analysis. Among the GLA products (sample No. 1~8), the content of GLA in most samples (except sample No.6) ranged from 8.04 to 9.98 g/100 g. These results were suitable for the reference standard (more 7.0 g/100 g) of HFF. In the omega-3 products (sample No. 10 and 15) derived from harp seal oil (HSO), the total contents of EPA and DHA were 14.21-15.98 g/100 g, respectively. These values were suitable for the reference standard (more 12.0 g/100 g) of HFF. Besides, among the omega-3 products (sample No.9, 11~14, 16~18) derived from fish oil, the total content of EPA and DHA ranged from 24.11 to 31.20 g/100 g. These results were suitable for the reference standard (more 18.0 g/100 g) of HFF. In the result of TLC analysis, the HFFPs of 18 were mainly composed of triacylglycerols (TAGs). The content of trans fatty acid in 18 HFFPs was detected in less than 0.30 g/100 g. For the detection of trans fatty acid, $^1H$-NMR (600 MHz) can be used because chemical shift of trans fatty acid was observed at 5.3 ppm in this study.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1105-1115
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• 2015

Fifty 3-month-old male Tan lambs (similar in body weight) were divided into 5 groups to investigate the effects of different restricted pasture grazing times and indoor supplementation on the productive performances and fatty acid composition of the intramuscular fat in growing lambs. The lambs grazed for different periods of time (12 h/d, 8 h/d, 4 h/d, 2 h/d, and 0 h) and received various amounts of supplementary feedings during the 120-day trial. Pasture dry matter intake (DMI), total DMI, average daily gains and the live body weights of the lambs were measured during the experiment. The animals were slaughtered at the end of the study, their carcass traits were measured, and their longissimus dorsi muscles were sampled to analyze the intramuscular fat (IMF) content and fatty acid profiles. The results indicated that the different durations of grazing and supplementary feedings affected the animal performances and the composition of fatty acids. Grazing for 8 h/d or 2 h/d with the corresponding supplementary concentrate resulted in lambs with higher body weights, carcass weights and IMF contents. Lambs with longer grazing times and less concentrate accumulated more healthy fatty acids such as conjugated linoleic acid and n-3 polyunsaturated fatty acid and had higher n-3/n-6 ratios. Overall, a grazing allowance of 8 h/d and the corresponding concentrate was recommended to maintain a high quantity and quality of lamb meat.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.184-194
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• 2016

The peroxisome proliferator-activated receptor gamma ($PPAR{\gamma}$) gene plays an important role in the biosynthesis process controlled by a number of fatty acid transcription factors. This study investigates the relationships between 130 single-nucleotide polymorphisms (SNPs) in the $PPAR{\gamma}$ gene and the fatty acid composition of muscle fat in the commercial population of Korean native cattle. We identified 38 SNPs and verified relationships between 3 SNPs (g.1159-71208 A>G, g.42555-29812 G>A, and g.72362 G>T) and the fatty acid composition of commercial Korean native cattle (n = 513). Cattle with the AA genotype of g.1159-71208 A>G and the GG genotype of g.42555-29812 G>A and g.72362 G>T had higher levels of monounsaturated fatty acids and carcass traits (p<0.05). The results revealed that the 3 identified SNPs in the $PPAR{\gamma}$ gene affected fatty acid composition and carcass traits, suggesting that these 3 SNPs may improve the flavor and quality of beef in commercial Korean native cattle.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1127-1133
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• 2018

Objective: Genome wide association study was conducted to identify and validate candidate genes associated with fatty acid composition of pork. Methods: A total of 480 purebreed Duroc pigs were genotyped using IlluminaPorcine60k bead chips while the association test was implemented following genome-wide rapid association using Mixed Model and Regression-Genomic Control (GRAMMAR-GC) approach. Results: A total of 25, 29, and 16 single nucleotide polymorphisms (SNPs) were significantly associated with stearic (18:0), oleic (18:1) and saturated fatty acids (SFA), respectively. Genome wide significant variants were located on the same region of swine chromosome 14 (SSC14) that spanned from 120 to 124 Mb. Top SNP ALGA008191 was located at 5 kb near the stearoyl-CoA desaturase (SCD) gene. This gene is directly involved in desaturation of stearic acid into oleic acid. General relationship of significant SNPs showed high linkage disequilibrium thus genome-wide signals was attributed to SCD gene. However, understanding the role of other genes like elongation of very long chain fatty acids-3 (ELOVL3) located on this chromosomal segment might help in further understanding of metabolism and biosynthesis of fatty acids. Conclusion: Overall, this study provides evidence that validates SCD gene as strong candidate gene associated with fatty acid composition in Duroc pigs. Moreover, this study confirms significant SNPs near ELOVL3 gene.