• Korean Journal of Breeding Science
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• v.43 no.1
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• pp.32-41
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• 2011

The objective of this study was to determine the fatty acid composition of newly developed tissues of germinated soybean seeds. Five soybean accessions with varied fatty acid composition were allowed to germinate in sand under greenhouse conditions. Seedlings were picked up after 4, 6, 8, 10 and 12 days of germination and freeze dried. The fatty acid composition of the newly developed tissues was analyzed by gas chromatography. Significant variation in fatty acid composition was observed between accessions, days of germination, and variety ${\times}$ day of germination in whole and the cotyledons. In the case of newly developed five tissues, significant variation in fatty acid composition were observed between days of germination except oleic acid for root, hypocotyl and epicotyl stem and except stearic acid for hypocotyl and unifoliate leaves while all the parameters were significantly different for accession. Significant interactions of accession and days of germination were observed for palmitic, linoleic and linolenic acid in all tissues; only for oleic acid in hypocotyl, epicotyl and unifoliate leaves; and only for stearic acid in root, hypocotyl, epicotyl and unifoliate leaves. During germination, the fatty acid composition of newly developed tissues changed dramatically but whole seedlings and cotyledons changed slightly. These tissues contained five major fatty acids as found in original seeds, but compositions were totally different from that of the seed: higher in palmitic, stearic and linolenic acid and lower in oleic and linoleic acid. New tissues conserved their fatty acid compositions regardless of genotypic variation in the original seeds.

• Journal of Mushroom
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• v.3 no.2
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• pp.90-94
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• 2005

This study was carried out to investigate the biological activities of P. tenuipes formed on silkworm (Bombyx mori) variety. The mean content of total amino acid in the fruiting bodies of P. tenuipes was $1.03{\mu}mole/g$. The distribution rate of amino acid components decreased in the order of Arginine(12.2%) > Glycine(10.5%) > Proline(9.6) > Tyrosine(8.9%) > Serine > Leucine > Threonine. The most abundant amino acid in the fruiting bodies of the Baegokjam, Chilbojam and Hachojam infected with P. tenuipes was arginine, while Yangwonjam was Glycine. The most abundant fatty acid in P. tenuipes was Oleic acid on a dry weight basis. The unsaturated fatty acids such as Oleic acid, Linoleic acid and Linolenic acid accounted for more than 78% of the total fatty acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1405-1409
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• 2010

The compositions of fatty acid and amino acid of specialty rice which includes colored rice (Heugjinju, Jeugjinju, Josangheugchalbyeo), flavored rice (Heughyangmi, Hyangmi1), and giant embryo rice (Keunnun) were determined and compared to those of regular rice (Ilpumbyeo, Whaseonchalbyeo). Major fatty acids were linoleic acid (C18:2) and oleic acid (C18:1), which were composed of 75~80% of total fatty acids. Major amino acids were glutamic acid and aspartic acid in most cultivars but Jeugjinju in which cysteine (169.61 nmol) and GABA (129.32 nmol) were the most abundant amino acids. Thermal properties measured by differential scanning calorimeter (DSC) revealed that the enthalpy (${\Delta}H$) for starch gelatinization was the highest in Josangheugchalbyeo and Whaseonchalbyeo. It suggests that the starch structure of waxy rice could be more crystallized compared to non-waxy rice, and also that amylopectin could have more impact on starch gelatinization than amylose. The on-set and complete temperature for starch gelatinization were higher in colored rice of Heugjinju and Jeugjinju, and regular rice of Whateonchalbyeo.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.679-688
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• 2016

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1⁺⁺) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.94-94
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• 2020

Safflower, a draught and salt tolerant oil seed crop of Compositae family, has been cultivated around the world mainly as source of edible oils and dyes, where India, the USA, Mexico, Australia, and Ethiopia contributing about 85% of the production altogether. In this study we have characterized some selected morphological properties of safflower plant and determined the the total phenolic content (TPC) and fatty acid composition in seeds of 237 genetic resources. All the seed coats were white colored while the petals had red, yellow and white pigments. The yellow was the predominant petal color being recorded in 182 accessions followed by red occurring in 49 accessions. The petal color of 47 of the accessions changed with development while the 190 accession showed no change of color. The leaves are ovate to obovate, mostly with dentate (21 moderate and 205 weak) and few smooth (11) margins. The plant length, leaf length, and leaf width were ranged between 65.7 and 160.8 cm, 14.3 and 37.0 cm, and 3.3 and 12.1 cm, respectively. The TPC was determined using Folin-Ciocalteu method and fatty acid compositions were evaluated using gas chromatography. The TPC content ranged from 23.71 to 132.72 µgGAE/mg dried extract (DE). The seeds of safflower genetic resources accounted an average crude fat content of 26.25% (14.84 to 41.70%). The total fatty acid is mainly comprised of 71.72% linoleic acid (18:2) and 20.08% oleic acid (18:1) on average, the remaining palmitic acid (16:0), stearic acid (18:0) and linolenic acid (18:3) contributing 5.84, 2.23 and 0.15 %, respectively. The fatty acid composition of safflower seeds has shown great variability, where oleic and linoleic acid have a wide range of variation, from 9.23 to 83.35% and from 10.46 to 82.62%, respectively

• Food Science and Preservation
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• v.6 no.2
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• pp.194-199
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• 1999

Sesame samples used in this study were Korean variety cultivated in Chochiwon City of Korea (KvKc), Chinese variety cultivated in Jilin Province of China(CvCc), Chinese variety cultivated in Chochiwon city of Korea(CvKc) and Korean variety cultivated in Jilin Province of China(KvCc). The extraction yields of sesame oils from KvKc, CvCc, CvKc and KvCc were 47.8%, 48.1%, 48.6% and 49.3% respectively. The color value (L value) of sesame oil from KvKc was lower than that of CvCc and KvKc sesame oil showed dark brown color. The composition of neutral lipid, glycolipid and phospholipid of free lipids from KvKc and U sesame oils were 93.1%, 6.6%, 0.2% and 94.7%, 4.6%, 0.8% respectively. Major fatty acids of KvKc and CvCc sesame were usaturated fatty acids, such as oleic and linoleic acid. Total composition of the two major fatty acids of KvKc was 84.6% which was almost same with that of CvCc. However the composition of oleic and linoleic acid of KvKc were 47.1% and 37.5%, while the composition of CvCc were 40.5% and 44.3%. When cross-cultivated, the composition of oleic and linoleic acid of CvKc were 41.0% and 43.5%, while the composition of KvCc were 42.0% and 43.7%. The contents of total amino acids and essential amino acids of KvKc were 713 mg% and 309 mg%, which were much higher than those of CvCc. When cross-cultivated, the content of total amino acids of KvCc was 44% lower than that of KvKc while the content of total amino acids of CvKc was 36% higher than that of CvCc.

• KSBB Journal
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• v.13 no.6
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• pp.706-717
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• 1998

Enzymatic synthesis of fructose-based sugar fatty acid esters, such as methyl fructoside oleic acid mono and diester, was investigated using methyl fructoside as a sugar starting material. For the production of methyl fructoside fatty acid monoester by solvent process, 2-methyl 2-propanol was found to be a god reaction medium resulting a higher yield and productivity due to its high sugar solubility. The yield and productivity of methyl fructoside oleic acid monoester were 70% and 12.6g/L-hr, respectively, when molar ratio of methyl fructoside, initial concentration of methyl fructoside, enzyme(Novozym 435) content, and reaction temperature were 3:1, 200g/L, 1%(w/v), and $60^{\circ}C$, respectively. Methyl fructoside oleic acid diester was prepared by lipase-catalyzed diacylation of methyl fructoside and oleic acid in the solvent-free process. Maximum yield of 98% and productivity of 140g/L-hr were achieved when molar ratio(methyl fructoside and oleic acid) of 1:2 enzyme content of 10%(w/v) and reaction temperature of $70^{\circ}C$ were applied for the operating conditions under a reduced pressure of 20∼200 mmHg.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.63-71
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• 1988

Total lipid contents of tomato fruits were 97.6mg% and composed of neutral lipid(45.1mg%), phospholipid(31.2mg%) and glycolipid(12.4mg%). The contents of neutral lipid were slowly increased from the period of climacteric rise, but those of glycolipid and phospholipid were slowly decreased at the end of storage period. Major fatty acids in all lipids were identified to be palmitic, stearic, linoleic and oleic acids. The contents of linoleic acid in all lipids at $25^{\circ}C$ and those in neutrallipid at $15^{\circ}C$ were decreased, while those in phospholipid were slightly increased during storage. The contents of palmitic acid in neutral lipid were decreased, whereas those in glycolipid and phospholipid have a tendency to increase during storage. As for normal atmospheric pressure-normal temperature(NAP-N) condition, volatiles from homogenated tomato fruits were positively correlated with palmitic acid of neutral lipid, whereas negatively correlated with linoleic acid. As for subatmospheric pressure-low temperature(SAP-L) condition, the relationship between volatiles and fatty acids of neutral lipid was similar to NAP-N condition. Volatiles were positively correlated with linoleic acid of glycolipid and stearic acid of phosholipid, whereas negatively correlated with oleic acid of glycolipid and palmitic acid of phospholipid, respectively.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.657-662
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• 1997

An attempt was made to investigate the chemical compositions of green pumpkin, edible flesh and seed of ripened pumpkin (Cucurbita moschata Duch.). The proximate compositions were moisture 9.34%, 11.98%, protein 12.70%, 13.38%, lipid 11.31%, 0.85%, carbohydrate 64.32%, 62.18%, fiber 6.31%, 4.54% and ash 6.05%, 7.76% in green and ripened pumpkin, respectively. The compositions of free sugar were glucose, fructose, sucrose, lactose and maltose in green and ripened pumpkin, respectively. During flesh growth, glucose, maltose and lactose was increased but sucrose and fructose was decreased in pumpkin. Pattern of 15 amino acid compositions in green and ripened pumpkin was shown to be of similarity. Major amino acids were glutamic acid, aspartic acid and alanine in green pumpkin and edible flesh of ripened pumpkin. And major amino acid in seed of ripened pumpkin were glutamic acid, arginine, aspartic acid and leucine. The predominant fatty acids were palmitic acid, linolenic acid, linoleic acid and oleic acid in green and ripened pumpkin, respectively. And those in seed of ripened pumpkin were linoleic acid, palmitic acid and oleic acid. The richest mineral contained in the green and ripened pumpkin was shown to be K and followed by Ca, Mg, Na and Fe in order.

• Current Research on Agriculture and Life Sciences
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• v.31 no.1
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• pp.45-50
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• 2013

Mutagenesis is used to study gene function and obtain new genetic resources for plant breeding. Soybean is an important oil crop in the world. Thus, to find new genetic resources, a mutation population was developed from the soybean cultivar Pungsannamul using 0.3% ethyl methane sulfonate. The variation of fatty acids was then evaluated among 892 M4 generation mutant lines selected from 3,774 mutant lines. While the wild type Pungsannamul showed 11.6, 3.4, 23.8, 53.3, and 7.8% for palmitic, stearic, oleic, linoleic and linolenic acid, respectively. the fatty acid variations in the mutant lines ranged from 7.4 to 19.7%, 2.2 to 13.0%, 14.7 to 49.0%, 31.8 to 63.9%, and 3.9 to 15.9% with an average of 10.8, 3.8, 25.3, 52.0, and 8.1% for palmitic, stearic, oleic, linoleic and linolenic acid, respectively. Thus, two mutation lines with higher plamitic acid, PE1542 (17.1%) and PE3058 (17.0%), one line with lower stearic acid, PE2166 (1.9%), one line with higher stearic acid, PE977 (12.7%), two lines with higher oleic acid, PE450 (44.4%) and PE2742 (47.7%), and two lines with lower linolenic acid, PE594 (4.6%) and PE1690 (3.7%), were selected from this study. The newly selected fatty acid variants will be good genetic sources for gene function analyses and breeding soybean varieties with altered fatty acids for various industrial and human food applications.