Loading [MathJax]/jax/output/CommonHTML/jax.js
  • Title/Summary/Keyword: myristic acid

Search Result 233, Processing Time 0.025 seconds

Fatty Acid Composition and Oxidative Properties of Anchovy Oil Extracted by Supercritical Carbon Dioxide (초임계 이산화탄소를 이용하여 추출된 멸치 오일의 지방산 조성 및 산화 특성)

  • Lee, Seung-Mi;Yun, Jun-Ho;Chun, Byung-Soo
    • Clean Technology
    • /
    • v.17 no.3
    • /
    • pp.266-272
    • /
    • 2011
  • Anchovy oil was extracted using supercritical carbon dioxide (SCO2) and organic solvents. Extraction was carried out at temperature range from 40 to 60C, and pressure range from 15 to 25 MPa. The flow rate of CO2 (22 gmin1) was constant entire the extraction period of 1.5 h. The fatty acid composition of anchovy oil was analyzed by gas chromatography (GC). The main fatty acids of anchovy oil were myristic acid, palmitic acid, stearic acid, palmitoleic acid, EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). In addition, the oil obtained by SCO2 extraction contained a higher percentage of polyunsaturated fatty acids especially EPA and DHA comparing to the organic solvent extracted oil. The oxidative stability of oils extracted from Anchovy by SCO2 extraction was compared to those extracted by organic solvents. Results showed that the storage periods of oils obtained by SCO2 extraction were longer than those of organic solvents extraction.

Comparison of Nutritive Values of Diets Collected from Organic Dairy Farms and Conventional Dairy Farms from Chungnam and Jeonbuk in Korea (국내 일반 및 유기우유 생산농가의 착유우 급여 사료내 성분 비교)

  • Ki, Kwang Seok;Lim, Dong Hyun;Kim, Tae Il;Park, Seong Min;Lim, Hyun Joo;Choi, Ki Choon
    • Journal of The Korean Society of Grassland and Forage Science
    • /
    • v.36 no.1
    • /
    • pp.29-33
    • /
    • 2016
  • In order to provide basic data to predict changes of milk components in milk yield, this study was conducted to compare nutritive values of diets collected from organic dairy farms (ODF) and conventional dairy farms (CDF) of Chungnam and Jeonbuk in Korea. The contents of crude fat, crude fiver, neutral detergent fiber, and acid detergent fiber in diets of ODF were significantly (p<0.05) higher compared to those of CDF. The contents of crude protein and crude ash in ODF were also higher (p<0.05) than those of CDF. The contents of calcium, ferrum, and phosphorus in diets of ODF were similar to those of CDF. The contents of potassium, magnesium, and iodine in diets of ODF were higher (p<0.05) than those of CDF. The contents of total saturated and unsaturated fatty acids in diets of ODF were higher (p<0.05) compared to those of CDF. The contents of oleic acid, linoleic acid, and linolenic acid in diets of ODF were higher (p<0.05) compared to those of CDF. However, the contents of myristic acid, palmitic acid, and stearic acid in diets of ODF were lower (p<0.05) compared to those of CDF.

Fatty Acid Composition of Serum Phospholipids in Ohese Children Compared with Age and Sex-Hatched Normal Weight Children (비만아와 정상체중아의 혈청 인지질 지방산 조성의 비교)

  • 김은경;지경아;정은정;엄영숙;박태선
    • Journal of Nutrition and Health
    • /
    • v.35 no.1
    • /
    • pp.60-68
    • /
    • 2002
  • Purpose of this study was to compare serum phospholipid fatty acid composition of obese children with that of normal weight children reside in Kangnung area. Subjects were consisted of 56(41 boys and 15 girls) moderately or severely obese elementary school children, and age and sex-matched normal weight children as a control group. Level of serum phospholipid fatty acids was measured by thin layer chromatography(TLC) followed by gas chromatography(GLC). for male subjects, serum triglyceride(121 ± 4.7mg/dl) and total cholesterol(180 ± 37.1mg/dl) concentrations were significantly(p < 0.05) higher in obese group than those for control group(81.5 ± 2.5mg/dl and 161 ± 32.0mg/dl, respectively). Obese group showed significantly higher percentage of serum phospholipid myristic acid(C14:0) than the value for control group in both male and female subjects. Obese male subjects had significantly higher percentages of palmitoleic acid(16 : 1), oleic acid(18 : 1), dihomo-γ-linoleic acid(20 : 3, ω6) and docosatetraenoic acid(22 : 4, ω6), and lower percentages of eicosenoic acid(20 : 1, ω6), docosapentaenoic acid(22 : 5, ω6), EPA(22 : 5, ω3) and DHA (22 : 6, ω3) compared to values for control male subjects. For male subjects, obese group showed significantly higher ratios of 16 : 1(ω9)/16 : 0 and 18 : 1(ω9)/18 : 0, and significantly lower ratios of 22 : 5(ω6)/22 4(ω6), and 22 : 6(ω3)/22 : 5(ω3) compacted to values for the control group. But there was not significant differences in elongation and desaturation indices of serum phospholipids fatty acid metabolism between obese and control group in female subjects. Most of anthropometric measurements related to obesity were negatively correlated with the percentages of PUFA, ω3 fatty acids or DHA(22 : 6, ω3), and positively correlated with the percentage of myristic acid(14 : 0) or ω6/ω3 ratio in serum phospholipids. Serum triglyceride concentration was negatively correlated with the percentage of PUFA or ω3 fatty acids, and positively correlated with ω6/ω3 ratio in serum phospholipids. These results indicate that obesity related changes in blood lipid levels and metabolism are more significant in male subjects than in female subjects. Also changes in serum phospholipid fatty acid composition observed in obese children appear to demonstrate the increased susceptibility of these children to cardiovascular disease and other related chronic diseases.

Effect of Feeding Mugwort (Artemisia capillaris) TMR Fodder on Nutritional Composition of Hanwoo Beef (한우육의 성분조성에 미치는 인진쑥 TMR 사료 급여 영향)

  • Moon, Yoon-Hee;Yang, Seung-Ju;Jung, In-Chul
    • Journal of Life Science
    • /
    • v.21 no.4
    • /
    • pp.568-575
    • /
    • 2011
  • TMR feed developed by adding mugwort originating from Jeju Island,was fed to Hanwoo to investigate the effects of feeding mugwort on nutritional composition, as well as the feasibility of producing Hanwoo beef with high quality and functionality. The samples for the experiment consisted of Hanwoo fed fattening cattle TMR feed without mugwort (control), and Hanwoo fed fattening cattle TMR feed with added mugwort (treatment). Feeding mugwort did not lead to a significant difference in the moisture, crude protein, crude fat, crude ash, calorie, cholesterol, and collagen contents. There was no significant difference between the control and treatment groups in mineral components. The control and treatment groups had total mineral amounts of 3,559.20 and 3,998.01 ppm, respectively. The total amount of structural amino acids did not show any significant difference between the control (14.56%) and treatment groups (13.90%). The total amount of free amino acids did not show any significant difference between the control (763.044 ppm) and treatment groups (720.885 ppm). The composition of saturated fatty acids was 42.956% for the control and 40.918% for the treatment group. Further, the composition of unsaturated fatty acids was 57.044% for the control and 59.082% for the treatment group. Myristic acid, myristoleic acid, pentadecenoic acid, palmitic acid, and γ-linolenic acid were increased by feeding mugwort. Arachidic acid was contained the most among the fatty acid of Hanwoo fed feed without mugwort (p<0.05).

Synthesis of Diacylglycerol-Enriched Functional Lipid Containing DHA by Lipase-Catalyzed in Solvent-Free System (비 용매계에서 DHA가 함유된 Diacylglycerol의 효소적 반응에 의한 합성연구)

  • Kim, Nam-Sook;Lee, Ki-Teak
    • Korean Journal of Food Science and Technology
    • /
    • v.37 no.4
    • /
    • pp.584-589
    • /
    • 2005
  • Structured triacylglycerol (SL-TAG) was synthesized by enzymatic interesterification with algae oil and soybean oil in solvent-free system. Structured di- and monoacylglycerol (SL-DAG/MAG) were produced by glycerolysis with SL-TAG and glycerol catalyzed by lipase. Reactions were performed by sn-1.3 specific Lipozyme RM IM lipase from Rhizomucor miehei (interesterification, 11%; glycerolysis 5% by weight of total substrates) in solvent-free system using stirred-batch type reactor. SL-DAG/MAG contained TAG (42,3 area%), 1,3-DAG (19.2 area%), 1,2-DAG (22.2 area%), MAG (16.0 area%), and free fatty acid (0.2 area%). Iodine and saponification values of SL-DAG/MAG were 208.8 and 179.6, respectively. SL-DAG/MAG appeared yellowish in color.

Effect of Pyroligneous Acid Supplementation on Growth Performance, Blood Parameter, Ammonia Gas Emission and Fatty Acid Composition of Breast Meat in Korean Native Chicken (사료 내 목초액의 첨가가 토종닭의 생산성, 혈액성상, 암모니아 가스 발생량 및 가슴육의 지방산 조성에 미치는 영향)

  • Shim, Kwan-Seob;Ji, Joong-Ryong;Na, Chong-Sam;Park, Jae-Hong
    • Korean Journal of Poultry Science
    • /
    • v.37 no.3
    • /
    • pp.207-213
    • /
    • 2010
  • The current study was conducted to estimate the effect of dietary pyroligneous acid (PA) on performance, noxious gas emission in excreta, blood parameter and fatty acid composition of breast meat in Korean native chicken. A total of 240 one-day-old chicks were allocated to three treatments (PA; 0, 0.1, 0.2%) with five replicate of 16 each per treatment for 10 weeks. Although there was no effect on the performance, ammonia gas concentration was significantly decreased in the PA treatments compared to the control (p<0.05). Birds fed PA had higher serum total protein and high density lipoprotein-cholesterol (HDL-cholesterol) concentration but lower triglyceride content in the PA 0.2% treatment than control (p<0.05). In fatty acids composition of breast meat, myristic and stearic acid were significantly decreased, whereas oleic and linolenic acid were significantly increased in the group fed PA compared to those of the control group (p<0.05). The result of the current study indicates that dietary PA may reduce the noxious gas emission and improve lipid levels as well as increase of monounsaturated fatty acids composition of breast meat in Korean native chickens.

Chemical Changes of Red Pepper Seasoning Oil during Storage (고추향미유의 저장 중 화학적 특성 변화)

  • Yang Jong-Beom;Ko Myung-Soo;Lee Keun-Bo;Kim Kwang-Soo;Moon Yoon-Hee
    • Food Science and Preservation
    • /
    • v.13 no.3
    • /
    • pp.310-315
    • /
    • 2006
  • Chemical characteristics of red pepper seasoning oil were investigated during storage at 65\C for 6 week to obtain information fer the quality control of powdered soups of Korean instant noodles. The acid value increased gradually during storage. The peroxide value increased remarkably at 4 weeks of storage, but decreased at 6 week of storage. Both American Spice Trade Association (ASTA) value that indicates redness of red pepper and the CIE L,a,andb value increased to 4 weeks of storage, but decreased at 6 weeks of storage. The fatty acids were mainly composed of linoleic (51.02%), oleic (30.17%), and palmitic (11.81%) acid Myristic and palmitic acid content increased slightly but linoleic acid decreased during storage. The ratio of total unsaturated fatty acids to total saturated fatty acids slightly decreased during storage. In free fatty acid (FFA) composition, linoleic acid was present in the greatest amount but it decreased remarkably from 85.5 to 65.2 (mg/kg oil) after 6 weeks of storage. Total amount of FFA increased throughout the storage period. The ratio of total free unsaturated fatty acids to total free saturated fatty acids decreased during storage.

Effects of Feeding Dietary Mugwort on the Beef Quality in Fattening Hanwoo (쑥사료 급여가 비육한우의 육질에 미치는 영향)

  • Kim, Byung-Ki;Jung, Chang-Jin
    • Food Science of Animal Resources
    • /
    • v.27 no.2
    • /
    • pp.244-249
    • /
    • 2007
  • This study was conducted to determine the effect of feeding dietary mugwort on the beef quality during 14 month(from 14 month to 27 month) with 32 heads of fattening Hanwoo. Fattening Hanwoos were randomly allotted 4 treatments(8 heads/treatment): C-1[(control(0%) of Hanwoo steers)], C-2[(control(0%) of Hanwoo heifers)], T-1(supplemented with mugwort powder 2.0% of Hanwoo steers), T-2(supplemented with mugwort powder 2.0% of Hanwoo heifers). The shear force value and water holding capacity(WHC) of longissimus muscle were the highest in T-1(3.20kg/0.5inch2, 54.32%) and cookingloss was in C-2(22.22%) than the others(p<0.05). However, panel test scores of juiciness, tenderness and flavor of longissimus muscle were the highest for T-1(5.20-5.50 point) between the treatment group. The total catechin and epicatechen in longissimus muscle were higher in treatment group(0.43-046 mg/kg, 0.056-0.065 mg/kg) than control group(0.23-0.25 mg/kg, 0.031-0.032 mg/kg)(p<0.05). The content of total fatty acid in longissimus muscle were oleic acid(48.45-47.56%), palmitic acid(29.67-28.86%), stearic acid(9.92-10.82%), palmitoleic acid and myristic acid(4.68-5.49%, 2.48-3.89%) of range. In conclusion, the effects of feeding dietary mugwort of Hanwoo steer were improved the quality beef with highly panel test scores(juiciness, tenderness, flavor) and physical-chemical characteristics(shear force value, WHC).

Changes of Free Amino Acid Compositions and Sensory Properties in Kochjang Added Sea Tangle Powder during Fermentation (다시마를 첨가한 고추장의 숙성 중 유리아미노산 조정 및 관능적 특성 변화)

  • 배태진;최옥수
    • The Korean Journal of Food And Nutrition
    • /
    • v.14 no.3
    • /
    • pp.245-254
    • /
    • 2001
  • 우리나라의 전통 발효식품인 고추장의 관능성 및 기능성을 더하여 품질을 향상시키기 위하여 전분질원료인 찹쌀무게에 대하여 2%. 4%, 6%, 및 8%의 다시마 분말을 첨가한 후 대조구와 함께 30C에서 12일간 숙성시키면서 유리아미노산과 지방산 조성 acl 관능적 특성을 검토하였다. 숙정 중 대조고추장과 다시마고추장 모두에서 아미노질소는 서서히 증가하는 것으로 나타났으나 아미노질소의 경우 대조고추장에 비해 다시마 고추장에서 다소 낮게 나타났다. 숙성 30일째의 아미노질소량은 각각 171.31mg%, 172.10mg%, 174.18mg%, 185.60mg 및 161.70mg%로 최고값을 보였다 유리아미노산 중에서는 glutamic acid의 함량이 가장 높은 것으로 나타났는데 숙성 이 진행될수록 증가하였다. 또한 arginine, aspartic acid, proline, serine, leucine, lysine 도 비교적 높은 함량을 가졌다. 고추장에서 분리 확인된 지방산은 lauric acid myris-tic acid, palmitic acid stearic acid , oleic acid, linoleic acid 등이었고, 이들 중 oleic acid의 조성비율이 가장 높았고 palmitic acid가 다음으로 높았으며 stearic acid, lauric acid myristic acid의 경우 숙성 후기로 갈수록 산화되어 감소하는 경향을 보였다. 숙성 60일과 120일에 실시한 관능검사의 결과 8% 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가구를 제외하고는 대조고추장과 비교하여 다시마 첨가가 고추장의 관능적 특서엥 영향을 미치지 않았으며 다시마 첨가수준이 높아질수록 높은 값을 나타내어 고추장에 다시마를 6% 정도 첨가하는 것이 적당하였다.

  • PDF

Production of Eicosapentaenoic Acid by Pseudomonas sp. CH-414 (Pseudomonas sp. CH-414에 의한 Eicosapentaenoic Acid 생산)

  • 김창호;홍억기;신원철
    • Microbiology and Biotechnology Letters
    • /
    • v.23 no.5
    • /
    • pp.531-535
    • /
    • 1995
  • The identification of eicosapentaenoic acid (EPA) by Pseudomonas sp. CH-414 were investigated under the optimal culture conditions. The maximum dry cell weight and phospholipid production showed about 10 mg/ml and 0.6 mg/ml, respectively, at the 48 hr cultivation. The phospholipid form produced by Pseudomonas sp. CH-414 was elucidated as a phosphatidyt ethanolamine by thin layer chromatography. EPA was contained about 15% in the. extractable lipid, and the amount of EPA was about 83 μg/ml from the culture broth. Also myristic, palmitic, palmitoleic, stearic and oleic acids were identified with gas chromatography.

  • PDF