Processing math: 100%
  • Title/Summary/Keyword: myristic acid

Search Result 233, Processing Time 0.022 seconds

Physicochemical Properties of Gamgug (Chrysanthemun indicum L.) (감국의 이화학적 성상)

  • 신영자;전정례;박금순
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.33 no.1
    • /
    • pp.146-151
    • /
    • 2004
  • To evaluate a gamgug (Chrysanthemun indicum L.) as a new food material, its physicochemical properties were analyzed. The proximate compositions of gamgug were that the moisture content 10.51%, 9.38% for crude protein, 3.47% for lipid, 4.87% for ash, 13.12% for reduing sugar, 9.03% for crude fiber, and 0.74% for vitamin C, respectively. The essential amino acid contained in gamgug accounted for 41.42% of the total amino acid, while the non-essential amino acid accounted for 58.58%. It was shown that the fatty acid consisted of 6 different kinds, of which 22.63% for palmitic acid followed by 17.51% for linoleic acid, 12.76% for linolenic acid, 4.36% for myristic acid, 3.16% for oleic acid, and 0.61% for stearic acid, respectively. The content of minerals was that K was 847.4 μg/g which was the largest, Mg 369.0 μg/g, Ca 300.8 μg/g, and Na 61.4 μg/g, respectively. It was also shown that gamgug contained 45 different kinds of volatile flavor compounds, of which a docosane accounted for 9.4%, a benzene, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-benzene for 5.8%, and camphor for 5.4%, respectively.

Shelf-life Prediction of Brown Rice in Laminated Pouch by n-Hexanal and Fatty Acids During Storage (현미의 포장 저장 중 지방산 조성 및 헥사날의 변화에 의한 저장성 예측)

  • Han, Jae-Gyoung;Kim, Kwan;Kang, Kil-Jin;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
    • /
    • v.28 no.5
    • /
    • pp.897-903
    • /
    • 1996
  • The shelf-life of brown rice in laminated film (4-layered) pouch was analyzed at various temperatures (4C,20C,30Cand40^{\circ}C)$ using n-hexanal content and fatty acid composition as a measure of deterioration. The far acidity of brown rice during storage showed sensitive responses at the storage temperature, resulting in the activation energy of 14.07 kcal/mole and Q10 value of 2.22. The fatty acids in the brown rice were myristic, palmitic, stearic, oleic, linoleic and linolenic acid, and oleic acid was the moot predominant. The higher the temperature and the longer the storage periods, the higher the fatty acid contents except linoleic acid. The n-hexanal activation energy was 18.36 kcal/mole, and Q10 value was 2.84. Based on the storage conditions, the shelf-life of brown rice was 80 days by n-hexanal and 60 days by fat acidity at room temperature (21C).

  • PDF

Isolation and Characterization of a β-galactosidase Producing Thermophilic Bacterium (β-galactosidase를 생성하는 고온성(高溫性) 세균(細菌)의 생리적(生理的) 특성(特性)에 관한 연구(硏究))

  • Lee, Jong Soo;Kim, Chan Jo
    • Korean Journal of Agricultural Science
    • /
    • v.9 no.1
    • /
    • pp.377-386
    • /
    • 1982
  • This experiment was carried out to elucidate the thermotolerant properties of a thermophilic bacterium which was isolated from soils of the hot springs area and selected for the β-galactosidase production. This bacterium was identified as a strain belong to the genus Thermus. Biochemical and physiological characteristics of this strain were studied, including the investigation of the fatty acid composition of its neutral fats. The results obtained were summarized as follows. 1. Optimal temperature and pH for growth of this strain were 65C and pH 6.5 respectively, and it was found to be an absolute thermophilic bacterium which could not grow at the temperature below 43C. 2. No growth was obtained in the medium which contained more than 1.0% of sodium chloride. 3. The tolerable concentration of antibiotics were 10mg of penicillin G per ml of medium and 0.5mg of chloramphenicol per ml respectively. 4. This strain had auxotrophilic requirements for calcium-pantothenate and pyridoxin-HCl as an essential factor and for niacin as a stimulative factor. 5. Yellow pigment was released into the liquid culture of this strain, which showed maximum absorption at 420 nm. 6. Fatty acid composition of neutral fats of the strain was palmitic acid, 60.20%; lauric acid, 11.80%; myristic acid, 7.56%; behenic acid, 4.25%; capric acid, 1.77%; stearic acid, 2.13%; arachidic acid, 1.53%; and others unidentified, 10.7%.

  • PDF

Fatty Acid and Free Amino Acid Composition of Major Domestic Soybean Cultivars (국내산 백태 품종의 지방산 및 유리아미노산 조성)

  • Kyung-Haeng Lee
    • The Korean Journal of Food And Nutrition
    • /
    • v.37 no.2
    • /
    • pp.123-127
    • /
    • 2024
  • The fatty acid composition and free amino acid content of domestic soybean cultivars were analyzed to confirm the quality characteristics of protein and fat contained in soybeans. The saturated fatty acid content of soybeans included palmitic acid at 9.47~11.15%, followed by stearic acid and myristic acid. The total saturated fatty acid content in soybeans was 12.56~14.34%, with Taekwang having the lowest content, followed by Daewon, Seonyu, Cheonga, and Jinpung. The linoleic acid content, an unsaturated fatty acid, was 45.69~58.17%, with Taekwang showing the lowest composition and Jinpung showing the highest composition. Next was oleic acid at 14.69~33.86%. Jinpung had the highest linoleic acid composition, had the lowest and Taekwang which had the least linoleic acid, had the highest. The unsaturated fatty acid content was in the order of linolenic acid, eicosatrienoic acid, eicosadienoic acid, and eicosapentaenoic acid. The total free amino acid content was 217.28~456.66 mg%, with Daewon showing the highest free amino acid content, followed by Seonyu, Taekwang, Cheonga, and Jinpung. The free amino acid content varied depending on the cultivars, but in general, the free amino acids in the soybeans used in the experiment showed higher aspartic acid, glutamic acid, and proline contents than other amino acids.

Evaluation of physicochemical and biological properties of python fat (Python bivittatus)

  • Pham Thi Quyen;Le Pham Tan Quoc
    • Food Science and Preservation
    • /
    • v.30 no.5
    • /
    • pp.758-769
    • /
    • 2023
  • The main aim of this study was to determine python fat's several physicochemical properties, including dimensions, color, structure, acid value (AV), saponification value (SV), density, and recovery efficiency. The optimum yield obtained was approximately 80.40% at 180℃ for 60 min with an AV of 0.3366 and SV of 179.56 mg KOH/g. Fatty acids, comprising oleic acid (72.462%), palmitic acid (26.243%), linolenic acid (0.835%), and myristic acid (0.459%), were identified using gas chromatography-mass spectrometry (GC-MS). The python fat had a very weak antioxidant capacity and almost no antibacterial ability with gram-positive (Staphylococcus aureus - ATCC 25923 and Bacillus cereus - ATCC 10876) and gram-negative (Escherichia coli - ATCC 25922 and Salmonella enterica - ATCC 35664) bacteria (used the paper disc diffusion method for antibiotic susceptibility testing). Moreover, python fat is considered to be very resistant to high temperatures.

The Contents of Organic Acid and Fatty Acid in Traditional Soy Sauce Prepared from Meju under Different Formations (형상이 다른 메주로 제조한 재래식 간장 중의 유기산과 지방산 조성)

  • 서정숙;이택수
    • The Korean Journal of Food And Nutrition
    • /
    • v.8 no.3
    • /
    • pp.206-211
    • /
    • 1995
  • Three kinds of soy sauce were prepared using the brick type of conventional menu(A), the brick type of meju of Aspergillus oryzae (B) and the grain type of menu Aspergillus oryzae (C). Organic acid and fatty acid were analyzed In accordance to aging time of those products Citric acid, lactic acid, acetic acid, malonic acid, butyric acid, oxalic acid, and propionic acid were dejected in all kinds of soy sauce. The content of lactic acid was shown higher than those of any other organic acids. The content of lactic acid was much higher at beginning of preparation and at 180 days in soy sauce B than any other conditions. The content of acetic acid was much higher at beginning of preparation, at 120 days in soy sauce C and at 180 days in soy sauce B than any other conditions. The content of citric acid was highest at beginning preparation in soy sauce C, and that was highest in soy sauce B except beginning preparation to 120 days. Myristic, palmitic, stearic, oleic, linoliic, linolenic, arachidonic acid were detected in all kinds of soy sauce after 180 days. The content of oleic acid were shown 32.59∼53.79% in soy sauce B and in soy sauce C. The content of stearic acid was shown 49.7oA In soy sauce A. Linolinec acid and arachidonic acid were detected in only soy sauce C.

  • PDF

A Study on the Changes of Fatty Acid Composition of Phospholipid and Glycolipid during Storage Period of Kaesojoo (저장기간에 따른 개소주의 Phospholipid 및 Glycolipid의 지방산 변화에 관한 연구)

  • 박창일;김영직;김영길
    • Food Science of Animal Resources
    • /
    • v.18 no.4
    • /
    • pp.332-338
    • /
    • 1998
  • This experiment was carried out to investigate the changes in phospholipid and glycolipid of Kaesojoo and Kaesojoo added medicinal herbs during storage(30 days) at 4Cand -18C. Two dogs with 12kg live weight(♀, The Korean Jindo dog Hy-breed, 11∼12 month) were slaughtered to obtain samples. The result obtained were as follows: The saturated fatty acids found in phospholipid of Kaesojoo were palmitic acid, stearic acid, myristic acid, while the unsaturated fatty acid found in phospholipid of Kaesojoo with medicinal herbs were palmitic acid, stearic acid, arachidonic acid, while the unsaturated fatty acid were mostly oleic acid, increased during the period of storage. The saturated fatty acid found in glycolipid obtained from Kaesojoo were mostly oleic acid, linoleic acid and linolenic acid. The saturated fatty acid obtained from Kaesojoo with medicinal herbs were palmitic acid, stearic acid, while the unsaturated fatty acid were mostly oleic acid, linoleic acid and linolenic acid. The rates of changes in unsaturated and saturated fatty acid were higher at 4C than that of -18C during storage.

  • PDF

Chemical Components of Propolis and Its Ethanolic Extracts (프로폴리스 및 알콜 추출물의 화학성분)

  • 정창호;배영일;이호재;심기환
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.32 no.4
    • /
    • pp.501-505
    • /
    • 2003
  • In order to use as a new functional food material, chemical components of propolis and its extracts were surveyed. The contents of crude fat, nitrogen free extract, crude protein, ash and crude fiber in propolis were 86.41%, 7.32%, 2.71%, 1.05% and 0.20%, respectively. The mineral contents were in the order of Na (120.40 mg%), Ca (115.40 mg%), K (105.87 mg%) and Ca were higher in water extract than alcohol extract. Free sugars were composed of sucrose 152 mg%, glucose 114 mg% and fructose 6 mg%. The major amino acids of propolis were lysine 395.29 mg%, cystine 267.66 mg% and glutamic acid 248.14 mg%, respectively. Eight fatty acids in propolis were identified and the major fatty acids were oleic acid (51.89%), myristic acid (20.86%) and palmitic acid (20.28%). Myricetin, quercetin, apigenin and kaempferol were shown as major flavonols and total flavonol contents were higher in 50% ethanol extract than any other extracts. Major Polyphenol compounds in four kinds of extracts were gallic acid, chlorogenic acid, catechin, epigallocatechin gallate, epicatechin and epicatechin gallate.

Effects of Dietary Vitamin C and E on Carcass Grade and Fatty Acid Composition of Hanwoo Steers (비타민 C 및 E 급여가 한우 거세우의 도체등급과 지방산 조성에 미치는 영향)

  • Chu, G.M.;Ahn, B.H.
    • Journal of Animal Science and Technology
    • /
    • v.46 no.3
    • /
    • pp.387-396
    • /
    • 2004
  • This experiment was carried out to investigate the effects of dietary vitamin C and E on carcass characteristics of Hanwoo steers. Thirty seven Hanwoo steers were randomly assigned to one of four treatments. The four treatments were control(vitamin E 20 IU/kg feed), vitamin C(vitamin C 0.1%/kg feed and vitamin E 20 IU/kg feed), vitamin E(vitamin E 220 IU/kg feed) and vitamin C plus E(vitamin C 0.1%/kg feed and vitamin E 220 IU/kg feed). Hanwoo steers were fed experimental diets for 3 months of the last finishing period. Animals fed the diet containing vitamin C plus E had higher(P<0.05) yield grade than those fed the other diets but quality grade was not different between animals fed the control diet and vitamin-supplemented diets. Proximate analysis in longissimus dorsi was not different between animals fed the control diet and vitamin-supplemented diets. Vitamin C concentration in longissimus dorsi was higher (P<0.05) in the animals fed the vitamin C diet and the vitamin C plus E diet than in those fed the control diet and the vitamin E diet. Vitamin E concentration in longissimus dorsi was higher(P<0.05) in the animals fed the diet supplemented with vitamin E and the diet supplemented with vitamin C plus E than in those fed the control diet and the vitamin C diet. Animals fed the diet supplemented with vitamin C was higher(P<0.05) in myristic acid, palmitic acid, palmitoleic acid and oleic acid in the longissimus dorsi than those fed the other diets, but linoleic acid in longissimus dorsi was higher(P<0.05) in the animals fed the vitamin E diet than those fed the other diets. However, saturated fatty acid and unsaturated fatty acid were not different between animals fed the control diet and vitamin-supplemented diets.

Effects of Fish Oil Supplementation on Growth Performance, Fatty Acid Composition of Longissimus Muscle and Carcass Characteristics in Hanwoo Steers (Fish Oil의 첨가가 한우 거세우의 육성성적, 배최장근의 지방산 조성 및 도체특성에 미치는 영향)

  • Park, B.K.;Shin, J.S.
    • Journal of Animal Science and Technology
    • /
    • v.49 no.1
    • /
    • pp.51-58
    • /
    • 2007
  • Twenty Hanwoo steers (average body weight=440.8±32.4kg) were used to investigate the effects of fish oil supplementation on growth performance, fatty acid composition of longissimus muscle and carcass characteristics. The experiment was done with two treatment groups; FO-0, without fish oil and FO-3, supplemented with 3% fish oil. Total gain and average daily gain (ADG) of steers were similar between two groups. Fish oil supplementation had no effects on contents of protein, ether extract and ash in longissimus muscle. Contents of isoleucine and glycine in longissimus muscle were decreased by fish oil supplementation (p<0.05), but content of cystein was increased by fish oil supplementation (p<0.05). Fish oil supplementation decreased contents of myristic acid and eicosenoic acid in longissimus muscle (p<0.05), but increased contents of oleic acid and arachidonic acid in longissimus muscle (p<0.05). Contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in longissimus muscle were increased by fish oil supplementation p<0.05). Carcass weight, back fat thickness, rib-eye area, yield index and yield grade were similar between two groups. Meat color was improved by fish oil supplementation (p<0.05), Ratio of quality grade ‘1 or over’ increased by fish oil supplementation. Therefore, the present study indicating that fish oil supplementation had positive effects on content of oleic acids in relation to flavor of beef, contents of EPA and DHA in relation to human health and ratio of quality grade ‘1 or over’.