• Food Science and Preservation
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• v.12 no.4
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• pp.361-366
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• 2005

An electronic nose equipped with metal oxide sensor(MOS) was used for investigating the quality of reconstitute orange juice added different recoverable oil(cold pressed valencia oil) contents during 21 days of storage at $4^{\circ}C$. Quality changes in orange juice was described in terms of the sensitivity(${\Delta}R_{gas}/R_{air}$) of the sensors. Principal component analysis(PCA) was carried out using data obtained from twelve metal oxide sensors. The flavor of orange juice contained with the different recoverable oil contents($0.01\%{\sim}0.05\%$) was separated in PCA plot, in which the first principal component score was correlated with the content of recoverable oil. As storage periods prolonged, no significantly different sensitivity score of orange juice was observed in electronic nose. The content of recoverable oil in orange juice was reduced rapidly within 14 days, and then the decreasing ratio was slow on the next 7 days during storage at $4^{\circ}C$. The sensory score for overall and orange flavor of orange juice added $0.03\%$ recoverable oil was decreased during the 14 days and then rapidly dropped next 7 days of storage at $4^{\circ}C$.

• Journal of Nutrition and Health
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• v.27 no.4
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• pp.323-335
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• 1994

The present study was carried out in normocholesterolemic New Zealand white(NZW) rabbit, to evaluate the effect of dietary supplementation with Korean pinenut oil, on plasma lipids, plasma lipoproteins, liver lipids and platelet aggregation. NZW rabbits were fed for 80 days on a commercial chow diet supplemented with 5% of energy as fats(soybean oil or pinenut oil) or 10% of energy as fats(soybean oil or pinenut oil). A control group was fed a commercial stock diet. There were no significant effects of pinenut oil on plasma free cholesterol, HDL-cholesterol, triglycerides, glucose and lecithin-cholesterol acyltransferase, as compared with those obtained from rabbits fed the soybean oil diet. After 80 days, the concentration of plasma free fatty acid in only the pinenut oil group was significantly decreased by about 50% relative to the control diet. At the end of the dietary treatment, liver triglycerides and phospholipids were significantly decreased in the pinenut oil group, compared to the how diet, whereas the soybean oil-consuming rabbits had only significantly decreased phospholipid levels. Cholesterol contents of liver were unaffected by type of dietary fat. At the end of 80 days, a diet containing pinenut oil resulted in a decrease in apolipoprotein B and the apo B/apo AI ratio as compared with the stock diet or soybean oil diet. Platelet aggregation induced by collagen or arachidonic acid was depressed significantily in pinenut oil diet.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.3
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• pp.376-380
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• 1999

The purpose of this experiment was to study the effect of feeding winged bean (Psophocarpus tetragonolobus) oil on egg cholesterol and fatty acid of Japanese quail. Four groups of 10-week-old Japanese quails (n=10 per group) were fed a basal diet (20% CP, 2890 kcal/kg) supplemented with 5% of either animal tallow, soybean oil, corn oil or winged bean oil over an 8-week period. At the end of the experiment, 7 birds in each treatment were killed by decapitation. Blood samples and livers were collected for cholesterol analyses. There were no significant differences in final body weight, feed intake, egg production, egg and yolk weight due to the different oil treatments. Egg and plasma cholesterol levels obtained with the winged bean oil diet were higher than those obtained with the animal tallow or soybean oil diets, but were not significantly different from those obtained with com oil diet. Egg lipid, liver lipid and liver cholesterol content was lower with the winged bean oil diet than with the animal tallow diet. It may be concluded that the winged bean oil diet did not impair laying performance, but increased egg and plasma cholesterol levels compared with soybean oil or animal tallow diets. Winged bean oil diet produced eggs with a higher oleic content and lower linoleic content compared with the soybean or com oil diet.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.565-571
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• 2018

After adding eight different kinds of PAHs to soybean oil and perilla oil samples, changes of PAHs contents after activated carbon treatment with different conditions of activated carbon concentration, temperature, and time were investigated. PAHs contents decreased in both soybean oil and perilla oil with increasing activated carbon concentrations. Neither of the PAHs were detected in the soybean oil samples after the addition of only 0.05% of activated carbon, while the contents of most kinds of PAHs decreased below the limit of quantification in the perilla oil samples after the addition of up to 0.4% of activated carbon. PAHs contents decreased as the temperature of the activated carbon treatment increased, and most PAHs were not detected in the soybean oil samples at temperatures above $80^{\circ}C$. With regards to the activated carbon treatment time, the PAHs contents also decreased as the treatment time increased. In case of soybean oil, four kinds of PAHs were not detected after treatment with 0.05% of activated carbon at $70^{\circ}C$ for 10 min.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.416-422
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• 2013

This experiment was conducted to evaluate the effects of dietary olive oil on growth performance, carcass parameters, serum characteristics, and fatty acid composition of breast and drumstick meat in broiler chickens. A total of 480 broilers were randomly allotted into three dietary treatments, including T (basal diet, 5% tallow), O1 (2% olive oil+3% tallow), and O2 (5% olive oil). During d 0 to 21, broilers fed the diet supplemented with 5% olive oil showed lower (p<0.05) body weight gain (BWG) and feed intake (FI) compared with those fed the T diet. Serum triglyceride concentration was reduced (p<0.05), while high density lipoprotein (HDL)-cholesterol concentration was increased (p<0.05) in the O2 treatment group compared with the T and O1 treatment groups. The addition of olive oil to the diets induced a reduction (p<0.05) in the total saturated fatty acid (SFA) contents in breast and drumstick meat, and increased (p<0.05) the total unsaturated fatty acid (USFA) contents and USFA/SFA ratios. In conclusion, a diet with 5% olive oil could decrease BWG and FI of broilers during the starter period (wk 0 to 3), and cause an increase in the serum HDL-cholesterol level, while decreasing the serum triglyceride concentration. Furthermore, USFA level and USFA/SFA ratios in breast and drumstick meat were increased by dietary supplementation of 2 or 5% olive oil.

• Journal of Nutrition and Health
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• v.29 no.2
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• pp.192-198
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• 1996

This experiment was conducted to examine the effects of fish oil supplementation with low does on the lipid concentration and fatty acid composition of plasma and the fatty acid composition of plasma phospholipid and erythrocyte of infants. Among 18 breast-fed infants, 6 were in control group and 12 were in fish oil groups. The subjects in fish oil groups were nursed by their mothers who supplemented with fish oil 1.96g/d or 3.92g/d, respectively for 2 weeks from 10 to 12 weeks postpartum. The nursing mothers consumed their usual diets at home. Blood samples were collected at the final day of experiment. There were no significant changes in daily intakes of total lipid, triglyceride, free fatty acid, phospholipid and cholesterol of infants by fish oil supplementation. However, the content of EPA (eicosapentaenoic acid)increased and that of ARA (arachidonic acid) decreaed significantly in plasma PC(phophatidylchline). And also, there were tendencies to increase triglyceride concentration and to decrease cholesterol and phopholipid concentrations of plasma. As the above results, atherogenic index (AI) showed a tendency to decrease, but not significant. DHA (docosahexaenoic acid) and EPA contents in plasma PC and PE (phosphatidylethanolamin) as well as those of erythrocyte tended to increase. In these results, we concluded that fish oil supplementation with low dose to lactating women does not obviously affect of the plasma lipid concentrations and fatty acid composition of plasma PC and PE as well as erythrocyte. However the increase of EPA content of plasma PC and the tendency to increase DHA and EPA contents of plasma as well as erythrocyte membrane indicate that there may be some beneficial effect on infant lipid metabolism of fish oil intake of nutsing mother were increased.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.401-406
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• 2001

The applicability of non-destructive near infrared reflectance spectroscopic (NIRS) method was tested to determine the protein and oil contents of intact soybean [Glycine max (L.) Merr.] seeds. A total of 198 soybean calibration samples and 101 validation samples were used for NIRS equation development and validation, respectively. In the developed non-destructive NIRS equation for analysis of protein and oil contents, the most accurate equation was obtained at 2, 8, 6, 1(2nd derivative, 8 nm gap, 6 points smoothing, and 1 point second smoothing) and 2, 1, 20, 10 math treatment conditions with Standard Normal Variate and Detrend (SNVD) scatter correction method and entire spectrum (400-2500 nm) by using Modified Partial Least Squares (MPLS) regression, respectively. Validation of these non-destructive NIRS equations showed very low bias (protein: 0.060%, oil: -0.017%) and standard error of prediction (SEP, protein: 0.568 %, oil : 0.451 %) as well as high coefficient of determination ($R^2$, protein: 0.927, oil: 0.906). Therefore, these non-destructive NIRS equations can be applicable and reliable for determination of protein and oil content of intact soybean seeds, and non-destructive NIRS method could be used as a mass screening technique for selection of high protein and oil soybean in breeding programs.

• Journal of Life Science
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• v.18 no.12
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• pp.1665-1670
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• 2008

Soybean oil is an important source of vegetable oil for human food and nonfood applications and accounts for approximately 22% of the world's total edible oil production. Improvement of the quality and quantity of soybean seed oil constituents is one of the most important objectives in soybean breeding. The objective of this study was to identify quantitative trait loci (QTLs) that control oleic, linoleic, and linolenic acid contents in soybean. The 117 $F_{2:10}$ recombinant inbred lines (RIL) developed from a cross of 'Keunolkong' and 'Shinpaldalkong' were used. Narrow-sense heritability estimates based on a plot mean on seed weight, protein and oil content were 0.85, 0.82 and 0.81, respectively. Eight independent QTLs for oleic acid content were identified from linkage group (LG) A2, C1, D2, F, G, L, and O. Seven QTLs for linoleic acid content were located on LG D1b, E, H, I and L. Oil content was related with five QTLs located on LG C1, H, J, K, and L. Oleic, linoleic, and linolenic acid have two common QTLs on LG C1 and L. Thus, we identified major loci improving soybean oil quality.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.255-262
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• 2011

Auto- and photo-oxidative stability of oil extracted from germinated perilla seeds during storage at $60^{\circ}C$ for 4 days was studied by determining peroxide and conjugated dienoic acid values. Tocopherol contents during oil oxidation were also monitored by high performance liquid chromatography. Perilla oil was oxidized and tocopherols were degraded during storage at $60^{\circ}C$ regardless of the presence of light. Light increased oil oxidation and tocopherol degradation. Seeds germinated for 12 h had increased tocopherol contents in the oil and improved the auto- and photo-oxidative stability of the perilla oil. Tocopherol played a more important role as an antioxidant in the presence of light than in the absence of light.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.527-534
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• 2012

This study investigated changes in the quality properties of deep frying oil and fried chickens according to frying number. Acid values of frying oil and fried chicken after frying 110 chickens were 2.27 and 1.90, respectively. The peroxide values of frying oil did not increase uniformly as frying number increased. Conjugated dienoic acid value of frying oil and fried chicken after frying 110 chickens were 0.70 and 0.44, respectively. Regarding the fatty acid composition after frying 110 chickens, linoleic and linolenic acids decreased, whereas palmitic, stearic, and oleic acids increased. Contents of trans fatty acids in frying oil and fried chicken after frying 110 chickens were 0.75% and 0.45%, respectively. Contents of benzo [a] pyrene in frying oil and fried chicken after frying 110 chickens were 2.20 and 2.19 ${\mu}g/kg$, respectively. The quality properties of frying oil and fried chickens significantly decreased after frying 60 chickens.