• The Korean Journal of Food And Nutrition
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• v.15 no.1
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• pp.58-63
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• 2002

Lipid contents and fatty acid compositions of 16 kind sea algaes in the southern sea coast of Korea were analyzed to evaluate nutrient significance of total polyene, n-3 polyenes and n-6 polyene fatty acids. Total lipid contents were 0.58 ∼ 3.00% in 9 kinds of brown algaes, 0.47 ∼ 2.16% in 5 kinds of red algaes and 0.55 ∼2..99% in 2 kinds of green algeas. N-3 polyenes and n-6 polyenes of the fatty acid compositions were 1.46∼25.67% and 0∼48.51% in the brown algaes, 1.17∼21.91% and 0.28 ∼29.35% in the red algaes, and 3.67%∼ 10.61% and 4.10 ∼ 8.66% in the green algaes, respectirely. The fatty acid contents and compositions of n-3 polyenes and n-6 polyenes, monoenes and saturates were vary different in the algae groups and sepecies.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.553-557
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• 2000

Fatty acid composition of frond, spororphyll and stipe of Miyeok (Undaria pinnatifida) were extensively analyzed to evaluate a nutrient significance of n-3 polyenes, n-6 polyenes, ${\gamma}$-linolenic acid (18:3, n-6) and $\alpha$-linolenic acid (18:3, n-3). Polyenes of $\alpha$-linolenic acid (22:6, n-3), stearidonic acid (18:4, n-3), eicosapentaenoic acid (20:5, n-3) and docosahexaenoic acid (22:6, n-3) were as high as 29.69%, but ${\gamma}$-linolenic acid (18:3, n-6) was as low as 0.90% when compared to total polyenes of 44.18% in frond. The n-3 polyenes of neutural lipids, glycolipids and phospholipids were 22.40%, 35.82% and 3.53% in frond, 5.26%, 9.51% and 2.37% in stipe and 8.01%, 4.49% and 2.14% in sporophyll, respectively. These results suggest that total polyenes and n-3 polyenes in frond of Miyeok may be used as resource of functional food.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.125-125
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• 2001

Total lipid contents were 0.58∼3.00% in 9 kinds of brown algaes, 0.47∼2.16% in 5 kinds of red algaes and 0.55∼2.99% in 2 kind of green algeas, respectively. Fatty acid compositions of the algaes were determined by gas liquid chromatography. Total polyenes and n-3 polyenes of linoleic acid(18:3), stearidonic acid(18:4), eicosapentaenoic acid(20:5) and docosahexaenoic acid(22:6) were 3.88∼57.57% and 1.46∼25.67% in the brown algaes, 5.30∼39.75% and 1.17∼21.91% in the red algaes, and 7.76∼19.27% and 3.67%∼10.61% in the green algaes, respectirely. The fatty acid contents and compositions of total polyenes and n-3 polyenes were vary different in the algae groups and sepecies.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.235-240
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• 1993

This study was carried out to compare the difference of proximate composition and total lipid components by size and various tissues in sweetfish(Plecoglossus altivelis). Lipid contents of the small and large sweetfish in viscera were $43.2\%\;and\;52.8\%$, respectively. Total lipid contents of the small and large sweetfish were consisted of $3.84{\sim}46.90g/100g$ neutral lipid, $0.86{\sim}4.38g/100g$ phospholipid, respectively. In fatty acid compositions of total lipid, sweetfish showed higher content in saturates such as 16:0, 18:0($43.78{\sim}48.29\%$), and lower content in polyenes such as 18:2n-6, 22:6n-3($13.13{\sim}17.10\%$), and the large sweetfish was somewhat higher in ratio of polyenes compared with the small one. The major fatty acids were 16:0, 18:1n-9, 16:1n-7, 18:2n-6, 22:6n-3, 18:0 and 14:0, in order.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1993.05a
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• pp.85-87
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• 1993

We have investigated three polyene systems, $X-(-HC=CH-)_n-Y$, where X/Y=H/H, $F/CH_3$, and $NH_2/NO_2$. We estimated asymptotic values (for $n=\infty$ of the electronic properties with $logA=a_o+a_1/(n+1)+a_2/(n+1)^2+a_3/(n+1)^3$, so that the cases n=0 can be included in that equation. Here, A can be $\mu$, $\beta$, $\alpha/(n+1)$ or $\gamma/(n+1)$. For these asymptotic values. the SCF results are more reliable due to the higher level of theory, while the PM3 results can give better trend with more data for polyene systems with longer chain length.

• Journal of Photoscience
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• v.5 no.2
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• pp.47-51
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• 1998

Direct irradiation of 1Z,3E-1-cyano-1,4-diphenylbutadiene (2) and 1Z,3E-1-cyano-3-methyl-1,4-diphenylbutadiene (3) in organic solvents viz. n-hexane, methanol and acetonitrile results in preferential isomerization of the double bond substituted with cyano group via one-photon-one-bond isomerization process. The quantum efficiency of the isomerization of 3 is more than 2 in all the three solvents. Photoproducts of 2 and 3 (viz. 2a, 2b, 3a, 3b) also exhibited similar photoisomerization trends. The results are discussed in terms of the effects of substituents on the potential energy surface of the excited singlet states of $\alpha$,$\omega$-diphenylpolyenes, and the role of zwitterionic dipolar species in the photoisomerization process of linearly conjugated C=C polyenes is highlighted.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.589-597
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• 2010

Monthly changes in the proximate and fatty acid compositions of chub mackerel (Scomber japonicus) muscle during cultivation from October 2007 to September 2008 were investigated. The lipid content increased gradually from the first stage of cultivation until March 2008 and then dramatically until May, before decreasing. The highest lipid content during cultivation was 21.6% in May, just before the fish spawns. There was a negative correlation (y=-1.1585x+87.741, $R^2$=0.9495) between the lipid and moisture contents during cultivation of chub mackerel. By contrast, the protein ($18.6{\pm}1.05%$) and ash ($1.18{\pm}0.11%$) contents were essentially unchanged during cultivation. Prominent fatty acids in chub mackerel muscle were 16:0, 18:0, 14:0 saturates, 18:1n-9, 16:1n-7, 18:1n-7 monoenes, and 22:6n-3 (docosahexaenoic acid, DHA), 20:5n-3 (eicosapentaenoic acid, EPA), and 18:2n-6 polyenes. The percentages of n-3 polyunsaturated fatty acids (PUFA), such as DHA and EPA, were higher during three months in the early stage of cultivation than they were subsequently. However, the PUFA (DHA+EPA) content (in mg/100 g of muscle) was lower in the early stage (740-796 mg/100 g muscle) than in the other stages. The highest PUFA (DHA+EPA) content was from April to May (2,749-2751 mg/100 g muscle). The PUFA content was positively correlated with the total lipid content of chub mackerel muscle during cultivation. The results indicate that cultured chub mackerel is a very good source of n-3 PUFA, such as DHA and EPA.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.725-732
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• 2013

To identify the food component characteristics of seven edible pufferfishes (five wild pufferfishes including striped puffer Takifugu xanthopterus; eyespot puffer Takifugu chinensis; purple puffer Takifugu porphyreus; rough-backed puffer Lagocephalus wheeleri; and grass puffer Takifugu niphobles; and two cultured pufferfishes including yellow puffer Takifugu obscurus, and tiger puffer Takifugu rubripes) in Korea, the proximate, fatty/amino acid, chemical and taste compositions were investigated. The proximate compositions were not significantly different among the sampled pufferfishes, whereas grass puffer had lower moisture and crude lipid levels contents, and higher crude protein and ash contents than the other species. The total amino acid levels in wild and cultured pufferfishes were 14,941.6-16,427.9 mg/100 g, and the major amino acids were aspartic acid, glutamic acid, glycine, alanine, leucine, lysine and arginine. Regarding the fatty acid and mineral compositions, the major fatty acids included 22:6n-3, 16:0, 18:1n-9, 20:5n-3, 18:0, 20:4n-3, and 22:5n-3 in that order, and there was a little difference among the sampled pufferfishes. Grass puffer had a higher monoenes ratio, i.e., 16:1n-7 and 18:1n-9, and a lower polyenes ratio than the other pufferfishes. The main minerals detected K, P, Na, S and Ca. Regarding the taste-active compounds, the free amino acid contents of pufferfish extracts were 236.4-428.1 mg/100 g, consisting primarily of taurine, lysine, proline, glycine, alanine and arginine in that order. The amino nitrogen content of the pufferfishes was 84.5-156.4 mg/100 g, and there was a little difference among the species. As for taste intensity, the total taste value of the purple puffer was higher than that of the other pufferfishes.

• Bulletin of the Korean Chemical Society
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• v.22 no.8
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• pp.837-841
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• 2001

The electronic absorption and Raman spectra of $\alpha\omega-diphenylpolyenyl$, anions Ph(CH)nPh- (DPn- , n = 3, 5, 7, 9, and 13), with odd number of carbons at the polyene part, have been studied in the tetrahydrofuran (THF) solutions and in their solid film states, respectively. In the case of Raman spectra for DPn- , the frequencies and relative intensities of some Raman peaks regularly change with the increase of polyene chain length. The spectral patterns of anions (DPn- ) are very similar with those of radical anion (DPn${\cdot}$- ). However, the C=C stretching peaks of DPn- anions are observed in the 25-35 cm-1 higher frequency region than those of DPn${\cdot}$- radical anions. In the case of long chain models such as DP9- and DP13- , the C=C stretching peaks are observed in even higher frequency region than those of the corresponding neutral polyenes such as DP8, DP10, and DP12. The Raman patterns of DPn- anions in the THF solutions are similar with those in their solid film states. On the other hand, their electronic absorption spectra show a considerable difference each other. The n- ${\pi}*$ electronic absorption bands of DPn- anions in the THF solutions have been observed in the 0.27-0.39 eV lower energy region than those in their solid film states due to the solvent effects on polyene anions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.102-110
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• 1993

In order to obtain basic data on the effective utilization of cockle shell, food compositions and lipid components its the raw, cooked meat and cooked meat extracts were analyzed. Cooked meat($95^{\circ}C$, 15 sec 3kg/200l water) showed a slight lower content in moisture and total crude lipid then raw meat but those meat had more crude protein and ash then raw one. Non-polar lipid of the raw, cooked meat and its extract consist of $25.4\%,\;22.4\%\;and\;48.7\%$, of total lipid, while polar lipid, $74.6\%,\;77.6\%\;and\;51.3\%$ respectively. Non-polar lipid was mainly was consisted of triglyceride, free fatty acid, and polar lipid mainly was consisted of phosphatidyl choline, phosphatidyl ethanolamine. The major fatty acids of total lipid and fractionated lipid were 20:5(n-3), 22:6(n-3), 16:0 and 18:0 in the raw, cooked meat and cooked meat extracts and showed higher contents in polyenes such as 20:5(n-3), 22:6(n-3).