• Title/Summary/Keyword: general unsaturated fatty acid

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Effects of Unsaturated Fatty Acid Diets Feeding PEriods on the Antithrombosis the Hematological Changes in the Blood and Fatty Acid Compositions of Platelets in Rats (불포화 지방산의 종류와 사육기간이 흰쥐의 항혈전 작용, 혈액구성 및 혈소판의 지방산 조성 변화에 미치는 영향)

  • 김정선
    • Journal of Nutrition and Health
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    • v.25 no.5
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    • pp.339-350
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    • 1992
  • This study was performed to investigate the effect on polyunsaturate fatty acid diets and feeding periods on the antithrombosis. the hematological changes in the blood and fatty acid compositions of platelets in rats. Each group of rats was fed a diet containing 20%(W/W) corn oil beef tallow sardine oil and the general stock diet for 10, 20. 40 and 80 days. Rats fed sardine oil diet showed significantly longer bleeding time than any other diet groups after 20 days feeding The whole blood clotting time of sardine oil group fed for 80 days was increased significantly. The number of platelet and the concentration of hemoglobin showed no significant difference among all groups. The number of white blood cell was decreased continously in sardine oil group after 10 days feeding. The level of malondialdehyde generation during thrombin-induced aggregation of platelets was decreased continously in sardine oil grou after 20 days feeding. With regard to the composition of platelet fatty acid the ratio of eicosapentaenoic acid(EPA 20: 5 $\omega$-3) to arachidonic acid(AA 20:4 $\omega$-6) was increased in sardine oil group but decreased in corn oil groups and beef tallow groups with days. In conclusion the rats fed sardine oil diet for more than 20 days showed the fact that EPA induced the antithrombosis. the changes in number of white blood cell and the fatty acid composition of platelets.

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Ginseng Extract Protects Unsaturated Fatty acid from Decomposition Caused by Iron-Mediated Lipid Peroxidation

  • Okada, Shi-Geru;Zhang, Da-Xian
    • Proceedings of the Ginseng society Conference
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    • 1998.06a
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    • pp.57-62
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    • 1998
  • We hypothesized the primary effect of ginseng was to protect cell membrane fatty acids from decomposition caused by free radicals. To confirm the antioxidant effect of ginseng, we measured the inhibitory effect on the formation of thiobarbituric acid-reactive substances, an indicator of lipid peroxidation, and evaluated the free radical scavenging effect of ginseng by electron spin resonance spectrometer, and gas chromatography. The results showed that thiobarbituric acid-reactive substances formed and the loss of arachidonic acid during lipid peroxidation, and that hydroxyl (-like) radical peak formed by the iron complex (ferric nitrilotriacetate, an known free radical generator in vitro) were completely inhibited by ginseng extract. This antioxidant effect of ginseng may be responsible for its wide pharmacological actions in clinical practice. As the free radical reactions in general are rapid and non-specific, ginseng seems to act as a normalizer, rather than a general tonic, at the stages of acute or chronic active phase of the various diseases.

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Studies on Cholesterol Free Mozzarella Cheese Manufacture (Cholesterol Free Mozzarella Cheese 제조에 관한 연구)

  • 전정기;김병용
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.3
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    • pp.587-592
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    • 2004
  • This research was aimed to manufacture the cholesterol free Mozzarella cheese with corn oil that contains high unsaturated fatty acid helping the reduction of serum cholesterol. Cheese stored at 1$0^{\circ}C$ was evaluated with general analysis, volatile free fatty acid, cholesterol, meltability, stretchability, color, rheological properties, and sensory evaluation. Moisture contents decreased during cheese storage period, whereas protein contents and pH value increased significantly (P < 0.05), but fat contents did not show any significant change. Linoleic acid was tile main volatile free fatty acid in a fat of cheese, and cholesterol contents were measured 4.34$\pm$ 0.04 mg/100 g in cheese. The meltability of cheese gradually increased during ripening, while the stretchability decreased. The color of cheese showed translucent yellow. Hardness, springiness, and cohesiveness increased significantly up to 21 days of storage. Compared to control cheese made by conventional way, QDA scores of shiny, oiling off, and melting of cholesterol free cheese were significantly different. These results suggested that health-oriented cholesterol free Mozzarella cheese would be made by addition of the corn oil.

Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder (밀웜(Tenebrio molitor L.) 분말과 북어 분말을 혼합하여 제조한 기능성 다식의 품질평가)

  • Kang, Mi-Sook;Kim, Min-Ju;Han, Mung-Ryun;Shin, Seung-Mee;Kim, Ae-Jung
    • Journal of the Korean Society of Food Culture
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    • v.33 no.1
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    • pp.48-54
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    • 2018
  • This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

Quality Assessment of Commercial Doenjang Prepared by Traditional Method (시판 전통식 된장의 품질평가)

  • 박석규;서권일;최성희;문주석;이영환
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.2
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    • pp.211-217
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    • 2000
  • To standardize quality characteristics of commercial doenjang prepared by traditional method, general components, organic acids, amino acids and fatty acid composition were investigated. Moisture, crude protein, crude lipid, titratable acidity (expressed as milliliter of 0.1 N NaOH), acid value and salinity were 54.7%, 13.8%, 8.0%, 14.4mL, 45.7mg/g and 11.8%, respectively. The content of amino type nitrogen was 345.3mg% (w/w) in the range of 207.6 to 443.5mg% being 1.1~2.2-fold for all samples. Average value of Hunter color for L(lightness), a(redness) and b(yellowness) were 37.4, +9.7 and +21.3, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.58) was above 7.1 times higher than that of the water-insoluble compound(0.38). Total contents of free and total amino acid were 3.81 and 9.72%, respectively, and then the former(1.1~3.7 times) was more different in all samples tested than that of the latter(1.1~2.0 times). Among amino acids, glutamic acid was abundant and its content of free and total amino acids was 0.57 and 1.24%, respectively. Of organic acids, lactic acid was the most abundant being 0.34%(average) and ranged from 0.15 to 0.86%. Linoleic acid(52.17%, as area%) was the highest content of the total fatty acids. Unsaturated and polyunsaturated fatty acids were 83.89 and 61.189%, respectively. Polyunsaturated fatty acid was markedly different among all samples and ranged from 51.52 to 64.91%.

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Study on the Meles meles as Applications in Edible Food Resource Applications -Nutritional Characteristics and Safety Evaluation on Meles meles Oil and Fermented Liquid with Medicinal Herbs- (식용자원으로의 활용을 위한 오소리(단육)에 관한 연구 -오소리 기름과 한약재를 첨가한 발효액의 영양학적 특성 및 안전성 평가-)

  • 박성혜;박성진;김기영;한종현
    • Korean journal of food and cookery science
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    • v.20 no.1
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    • pp.57-62
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    • 2004
  • The purpose of this study was to investigate the possibility of Meles moles application as an edible functional food resource. This study was conducted to estimate the general nutrition composition, amino acid and minerals contents, fatty acid composition of Meles meles oil and the added fermented medicinal herbs liquid, and examine the cell toxicity effects in normal liver and kidney cells. The approximate composition of Meles moles oil was crude fat, 97.64%, crude ash, 1.99% and crude protein, 0.37%. In the fermented liquid, the approximate composition was moisture, 96.08%, Carbohydrate, 1.53%, crude ash, 0.92%, dietary fiber, 0.65%, crude protein, 0.54% and crude fat, 0.28%. The amino acid contents were 2.67 and 80.9mg% in the oil and liquid, respectively. The singularity of the unsaturated fatty acid contents attracted our attention. Especially, the polyunsaturated fatty acid compositions were 32.28 and 54.98% in oil and liquid, respectively. Negative effects were not found form the results of the cell toxicity respection. These results imply that Meles effects oil and the added fermented medicinal herbs liquid can be used as possible food resources and functional food materials.

Chemical Composition of Special Poultry (Pheasant, Chungdung Wild Duck, and Ogol Fowl) Meatp (특수가금(꿩, 청둥오리, 오골계)육의 영양성분)

  • Kim, Ki Jun;Oh, Hong Rock;Oh, Man Jin
    • Korean Journal of Agricultural Science
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    • v.23 no.1
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    • pp.90-98
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    • 1996
  • In order to obtain the basic information for new food product development from pheasant, wild duck(chhungdung), and Ogol fowl, which are called as special poultry, general components,fatty acid amino acid and minerals composition were analyzed. 1). The general compositions were 71.2-74.1% of water, 23.3-26.4% of protein, 1.0-2.4% fat, and 1.1-1.4% of ash in the pheasant, 73.8-76.4% of water, 18.6-19.6% of protein, 2.7-6.8% of fat, and 0.8-1.6% of ash in the wild duck, and 71.4-72.3% of water, 20.8-22.7% of protein, 1.9-6.3% of fat, and 1.0-1.2% of ash in the Ogol fowl, repectively. 2).In the pheasant and wild duck meat, the composition of unsaturated and saturated fatty acid were 60-64%,36-40%, respectively, and olec, palmitic, linolec, and stearic acid were most abundant in this order. But, in Ogol fowl, 72-76% and 24-28% were belong to the unsaturated fatty acid, respectively. 3). Amino acid contents in its order of relative amount were glutamic acid, alanine, aspatic acid, and glycine for the pheasant, glutamic acid, glycine, alanine, and aspatic acid for the wild duck, and lysine, glutamic acid, and aspatic acid for the Ogol fowl, repectively. 4).The mineral composition in the pheasant and wild duck were potassium, phosphorus, sodium, magnesium, and calcium, but in the Ogol fowl, potassium, sodium, magnesium, phosphorus, calcium were the most abundant in this order, repectively.

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Korean Green Tea by Ku Jeung Ku Po′s I. Analysis of General Compositions and Chemical Compositions (구증구포(九蒸九)에 의한 녹차 제조 I. 일반성분 분석 및 화학적 조성)

  • 전정례;박금순
    • Korean journal of food and cookery science
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    • v.15 no.2
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    • pp.95-101
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    • 1999
  • This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.

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Characterization of Inorganic Components, Free Sugars, Amino Acids, and Fatty Acids in Angelica gigas Nakai (참당귀의 무기성분, 유리당, 아미노산 및 지방산 함량 특성)

  • Kil, Hyun Young;Seong, Eun Soo;Sim, Jae Man;Choi, Seon Kang;Heo, Kweon;Yu, Chang Yeon
    • Korean Journal of Medicinal Crop Science
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    • v.23 no.6
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    • pp.454-459
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    • 2015
  • Background : The major compounds of Angelica species are decursin, decursinol angelate, nodakenin, umbelliferone and ${\beta}$-sitosterol, which act anti-inflammatories, reduce pains, protect the liver and enhance the immune system. This study investigated the chemical compositions, minerals, metals, sugars and overall amino acid composition in Angelica gigas Nakai. Methods and Results : Powder of Angelica roots smaller than 30 mesh were used. Physico-chemical analysis revealed the presence of carbohydrates (62.0%), crude proteins (13.9%), moisture (11.4%), crude fats (7.3%) and ash (5.4%). Results showed that potassium was present in the highest amount (1,859 ppm), followed by magnesium (214.5 ppm), calcium (147.3 ppm) and sodium (6.0 ppm). Free sugar profiles showed the presence of sucrose (29.3 g/100 g). The total amino acids concentrations was 9,752 mg/100 g, the most common and dominant amino acids were arginine (2,181 mg/100 g), glutamic acid (1,212 mg/100 g) and aspartic acid (834 mg/100 g). The total free amino acids contents was 1,476 mg/100 g, in which the most common amino acid were arginine (932 mg/100 g), glutamic acid (127 mg/100 g), and ${\gamma}$-aminobutyric acid (80.4 mg/100 g). The fatty acid composition of A. gigas showed a higher concentration of unsaturated fatty acids such as linoleic acid (443.9 mg/100 g) and palmitic acid (181.3 mg/100 g) according to gas chromatography. Conclusions : These results showed that Angelica roots can be used in various fields of foods and medicines, and in the preparation of cosmetics.

Quality characteristics of home-made doenjang, a traditional Korean soybean paste (가정에서 제조된 전통된장의 품질특성)

  • 박석규;서권일;손미예;문주석;이영환
    • Korean journal of food and cookery science
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    • v.16 no.2
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    • pp.121-127
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    • 2000
  • To assess the quality characteristics of home-made Doenjang prepared by traditional methods, general components, organic acids, amino acids and fatty acid composition of Doenjang were investigated. The contents of moisture, crude protein, crude lipid, salt and the titratable acidity(as milliliter of 0.1 N NaOH consumed) of Doenjang were 57.3%, 11.6%, 8.3%, 13.9%, and 11.8, respectively. There were wide variation in the contents of crude protein and salt among all samples. The average content of amino type nitrogen was 308.4mg%(w/w), however, it ranged from 202.3 to 416.3 mg% in which the contents some samples were 1.3∼2.1 folds greater than others. Hunter color values of L(lightness), a(redness) and b(yellowness) were 37.3, +19.6, and +17.5, respectively. Browning index value(expressed as optical density at 425 nm) of water-soluble compound(2.23) was more than 5.7 times higher than that of water-insoluble compound(0.39). The contents of free and total amino acids were 2908.9 and 9019.3 mg%, respectively, and the range of free amino acids(1.8∼6.2 times) were much wider than the range of total amino acids(1.2∼2.0 times). Glutamic acid was most abundant in free and total amino acids as 576 and 1,126 mg%, respectively. The main organic acid was lactic acid as 326.8 mg% ranging from 59.4 to 613.4 mg%. Linoleic acid(49.24%) showed the highest content in total fatty acids. Unsaturated fatty acid comprised 81.97% of total fatty acids and polyunsaturated fatty acid ranged from 51.79 to 62.97%.

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