• Fisheries and Aquatic Sciences
• /
• v.6 no.4
• /
• pp.172-179
• /
• 2003

The safety of pufferfish (Lagocephalus gloveri) liver oil and the contents of some nutritional components were examined to obtain important information on their use as high valued functional foods. Pufferfish liver oil was extracted by the hot-water method using $1\%$ NaOH solution to remove toxic compounds, and then purified using a general purifying method of fish oil. Any extraordinary clinical symptoms were not observed from all groups administrated with pufferfish liver oil throughout the test period. None of the rats died when administrated the highest concentration of 10 mL/kg of the pufferfish liver oil. Vitamin A content was 114.2 ppm, as a retinal equivalent in the oil extracted using hot-water, but the content was higher (169.3 ppm) in oil extracted using n-hexane. Vitamin D and E were not detected in ppm in oil extracted using hot-water. Vitamin D in the pufferfish liver oil extracted using n-hexane was also undetected, but vitamin E was at 32.5 ppm. Among the 18 minerals detected, the sodium content was the highest at 253.5 ppm, followed by 13.9 ppm ofpotassium, 1.5 ppm of calcium, 0.2 ppm of magnesium, and other trace minerals. The contents of EPA and DHA were $0.8\%\;and\;14.8\%$, respectively, in the pufferfish liver oil extracted using hot-water. Considering these results, there is potential that pufferfish liver oil could be used as a functional food.

• Korean journal of food and cookery science
• /
• v.32 no.1
• /
• pp.9-15
• /
• 2016

The changes of resistant starch (RS) contents of cooked rice with soybean and coconut oils under different storage conditions were investigated and RS contents were compared between the rice and cooker types. The japonica (Hopyeong) and the indica (Thailand) type rice were cooked (washed rice: water = 100: 130) using an electric cooker and a saucepan. The coconut oil and soybean oil (3%, based on rice, w/w) were added into cooking water before heating. The RS contents of freeze-dried cooked rice powders (newly-cooked rice, stored for 12 h in the refrigerator, microwave heating after storage for 12 h in the refrigerator) were measured by the AOAC method. The RS contents of cooked rice using a saucepan were higher than those using an electric cooker. The indica type cooked rice had a higher RS content than the japonica type cooked rice, regardless of storage conditions. However, addition of oil before cooking rice resulted in increased RS content on storage in the refrigerator. The highest RS content of the cooked indica type rice with soybean oil ($5.89{\pm}0.22%$) that was stored for 12 h in the refrigerator was analyzed. The results suggested that the cooked rice formed retrograded (RS3) and amylose-lipid complex (RS5) type RS; furthermore, the RS content is affected by storage conditions, rice, cooker and oil types.

• Korean journal of food and cookery science
• /
• v.20 no.5
• /
• pp.462-467
• /
• 2004

This study was carried out to improve the qualities and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, using fine hot salt instead of oil as the popping medium. The Yukwa and Salyeotgangjung that had been popped using fine salt were stored at 25\ulcornerfor one or two months, and then compared their sensory evaluation, lipid contents and acid and peroxide values with those popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts and stored for one month were preferred to those expanded in oil with regard to flavor and overall acceptability. With respect to the whiteness, off-flavor, and crispness, these properties those expanded in salt had stronger whiteness and crispness but a weaker off-flavor compared to those expanded in oil. The lipid contents of the Yukwa base and popped rice expanded in oil were 37.73 and 49.65%, respectively, which were significantly higher than in those expanded in salts (0.10 and 0.53%, respectively). The acid and peroxide values were larger in those expanded oil than in salts after 8 weeks storage. In view of the above results, the conclusion was reached that the Yukwa base and popped rice expanded in salts were less likely to provide a calorie intake and to become rancid over a long storage time.

• Korean journal of food and cookery science
• /
• v.20 no.1
• /
• pp.57-62
• /
• 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.

• Korean journal of food and cookery science
• /
• v.10 no.3
• /
• pp.301-307
• /
• 1994

Benzo(a)pyrene [B(a)P], one of the polycyclic aromatic hydrocarbons(PAHs) is know as a potent careinogen. As consumption of lipid food and fried food increases recently, the toxic effect of overheated lipid foods has report increasingly. This study was undertaken to measure the contents of B(a)P and other PAHs of fried chicken and frying oil. At the same time, the rancidities of frying oil and descarded oil were determined. B(a)P and other PAHs contents of all samples were measured by HPLC/UV method. The results obtained were as follows; B(a)P contents of fresh chicken and soybean oil were 0.073 and 0.146 ${\mu}$g/kg, respectively. During fried chicken at 180${\pm}$5$^{\circ}C$ and 200${\pm}$5$^{\circ}C$, B(a)P and PAHs contens decreased or increased In 20 times fried chicken, PAHs contents except Pyr and DMBA increased at 180${\pm}$5$^{\circ}C$ and PAHs contents except DMBA, DBA, and 3-MC increased at 200${\pm}$5$^{\circ}C$. In frying oils fried chicken, PAHs contents increased in 10 and 15 times frying oil at 180${\pm}$5$^{\circ}C$ and grew more increase and more increase during frying at 200${\pm}$5$^{\circ}C$. The changing pattern of PAHs contents of frying oils was remotely related that of rancidities of frying oils. In fried chicken, frying oils, and discarded oils obtained from fried chicken house at market, PAHs contents of fried chickens were lower than those of fried chicken cooked at laboratory but those of frying oils and discarded oils were higher than those of frying oils cooked at laboratory.

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2012.11a
• /
• pp.67-69
• /
• 2012

This paper is to investigate the effect of waste oil on the fundamental properties of high volume fly ash concrete depending on W/B and waste oil contents. Test results reveals that the use of waste oil resulted in an increase of slump and a decrease of air contents due to the presence of emulsion in waste oil. And it is found that the addition of waste oil does not affect the strength development of the concrete significantly.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.2
• /
• pp.217-223
• /
• 2021

Vegetable oils are a rich source of bioactive substances. Phytosterols in those have been known for many years for their properties for reducing blood cholesterol levels, as well as their other beneficial health effects. Phytosterols are triterpenes that are important structural components of plant cell membranes just as cholesterol does in animal cell membranes. The aim of this study was to provide consumers with information about phytosterol contents in vegetable oils in Korea market. The contents of major phytosterols (campesterol, stigmasterol, β-sitosterol) in 50 vegetable oils of 10 kinds (perilla oil, peanut oil, avocado oil, olive oil, pine nut oil, sesame oil, canola oil, coconut oil, grape seed oil, and sunflower oil) were analyzed by gas chromatography with flame ionization detector. The average contents of vegetable oils containing 5 or more samples were in the order of sesame oil (334.43 mg/100 g), perilla oil (262.16 mg/100 g), grape seed oil (183.71 mg/100 g), and olive oil (68.68 mg/100 g). Phytosterol content of sesame oil and perilla oil was high among vegetable oils.

• Applied Biological Chemistry
• /
• v.34 no.2
• /
• pp.154-161
• /
• 1991

An objective method for measuring rancidity in soybean oil was developed based on the volatile contents obtained by headspace gas chromatographic analysis. Apparatus for headspace volatile cold trapping-thermal desorption was described, designed to collect and analyze volatiles of soybean oil. Samples of commercially processed soybean oil were stored under controlled condition and then evaluated for flavor by a eight member trained panel and for volatile contents by headspace gas chromatographic analysis. Twenty-three GC peaks were identified on the basis of relative retention time of reference compounds and gas chromatography-mass spectrometry. The volatile compounds identified were autoxidation products of principal unsaturated fatty acids of soybean oil. The simple linear regressions of flavor score with the pentanal or hexanal contents in aged soybean oil gave correlation coefficient of 0.990 and 0.994. respectively. Pentanal and hexanal contents could be used as a potentially useful index for predicting flavor scores of soybean oil.

• Food Science and Preservation
• /
• v.24 no.4
• /
• pp.510-516
• /
• 2017

This study was performed to analyze the content of 6 different fusel oils in 9 types of liquor distributed in domestic market. GC-FID method was employed for quantifying fusel oil (1-propanol, iso-butanol, 1-butanol, 2-butanol, iso-amyl alcohol, active amyl alcohol) levels in 260 liquor samples of liquor. Relative standard deviations (%) of intra-and interday measurements were under 1.56 and 2.44%, respectively, while recovery rates (%) were 98.22-105.26% and 98.53-107.15%, respectively. Pretreatment method (filtering and centrifugation) of Takju did not affect analytic results. The average of total fusel oil contents in Yakju (39 types) and fruit wines (30 types) were 497.6 and 151.9 mg/L, showing Yakju contains more fusel oils than Takju or fruit wines. In fruit wines, iso-amyl alcohol was the major fusel oil component (at 6.8-249.0 mg/L). The highest content of fusel oil was found in foreign brandy, whereas the diluted Soju did not contain fusel oils. However, the average of total fusel oil contents was high at 764.5 mg/L in the three types of distilled Soju and iso-amyl alcohol content ranged from 114.2 to 421.0 mg/L. Domestic and foreign beers were similar in terms of their fusel oil compositions and contents. In conclusion, excluding the diluted Soju, the contents of total fusel oils ranged from 114.8 to 1447.3 mg/L in the monitored liquors.

• Textile Coloration and Finishing
• /
• v.18 no.3 s.88
• /
• pp.10-15
• /
• 2006

In this research, we studied the dyeing properties of PET fibers in terms of $TiO_2$ contents, fiber strength and spinning oil which may cause barre' effect. The effect of $TiO_2$ contents in the fibers had no influence on the dye uptake. However, the reflectance(%) behaviors showed the different visual properties as $TiO_2$ contents in the fibers. The other factors could be considered as strength and spinning oil which also revealed difference on the dye exhaustion. The experimental results showed that $TiO_2$ contents within the fibers influenced reflectance(%) behaviors. Furthermore, fiber strength and spinning oil could be considered other major factors to impart the dyeing irregularity and barre' effect.