• Journal of Sericultural and Entomological Science
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• v.45 no.2
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• pp.75-79
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• 2003

Fatty acids analysis was carried out with mulberry seed. As a result, palmitic acid, stearic acid, oleic cid and linoleic acid were detected as a major fatty acid. Their rates of composition were 8.8${\pm}$3.3, 4.2${\pm}$1.6, 5.8${\pm}$2.3 and 81.2${\pm}$6.9(％), respectively. The unsaturated fatty acids such as oleic acid and linoleic acid were abundant in mulberry seed. Paticularly, five accessions including ‘Gukkwang’, ‘Jaelaenosang’, ‘Sangbansibmunja (Jeonnam) ’, ‘Neunggeum’ and ‘Suwonnosang’ were observed only with linoleic acid. Unsaturated fatty acids are known to have physiological effects decreasing the serum cholesterol. From the above result, we confirm that mulberry fruits have abundant unsaturated fatty acids and anthocyanin pigments, and they are of great value as functional food resources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1313-1319
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• 2010

Rice cultivars of Goami2 (G2), Baegjinju (BJJ), and Sulgaeng (SG) with different amylose contents were developed by mutation breeding via N-methyl-N-nitrosourea (MNU) treatment to Ilpumbyeo (IP), high japonica rice. They were identified by different appearances such as grain size, color, and shape. In this experiment, the compositional and physical qualities of those cultivars were examined. The G2 rice classified as a high-amylose rice cultivar was significantly higher in its non-digestable carbohydrates contents. Linoleic and oleic acid were composed of 70~75% of all fatty acids composition regardless of milled and brown rice, except G2 rice in which palmitic acid was the major fatty acid followed by linoleic acid and oleic acid in order. Major amino acids were aspartic acid, glutamic acid, and hydroxy lysine. It was found that cysteine contents were higher in the cultivars of endosperm mutant rice. The DSC analysis revealed that enthalpy was the highest in BJJ followed by SG, IP, and G2 rice. The lowest enthalpy of G2 might be attributable to the higher amylose content. Ilpumbyeo in its cooked rice form showed the highest in Toyo value and less in hardness, but G2 was vise versa. Results of gelatinization and cooked rice properties suggest that G2 was less suitable for cooked rice, but has a potential for functional ingredients from nutritional point of view. The BJJ and SG could be used for traditional cooking as well as for processed foods.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.21-26
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• 2008

This study was carried out to evaluate the nutritional properties of spreadable liver product. The composition of fresh hog liver used as raw material was 70.5% moisture, 5.2% fat, 20.3% protein and 1.2% ash. The composition of the spreadable liver product was 55.3% moisture, 19.4% protein, 21.6% fat and 3.7% ash. The total amino acid content of fresh liver was 18.69 g/100 g with glutamic acid at the highest level of 2.57 g/100 g. The total amino acid content of liver product was 18.03 g/100 g with glutamic acid at 2.28 g/100 g. The essential amino acid content was found to be 42% of total amino acids. The fatty acid analysis of fresh liver revealed oleic acid to be present at the highest level of 28% in the unsaturated fatty acid portion, and palmitic acid to be highest at 20.7% in the saturated fatty acid portion. The oleic acid content of the liver product was 40%, and the palmitic acid content was 20.4%. The level of cholesterol in fresh liver was 178.0 mg/100 g compared to 118.0 mg/100 g in the liver product. Regarding mineral analysis, the K and P contents of fresh liver were 362.2 mg/100 g and 339.1 mg/100 g, respectively, and 336.1 mg/100 g and 213.3 mg/100 g in the liver product, respectively. Many other minerals including Na, Mg, Ca and Fe were present in the product. Based on these results, the spreadable liver product made with hog liver was found to be a quality food with nutritional benefits and that is easy to consume.

• Korean Journal of Plant Resources
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• v.13 no.1
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• pp.35-40
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• 2000

The results from the determination of contents of components in Schizandra nigra are as follows. The contents of malic acid and citric acid in Schizandra nigra was 38,691 and 3,330 ppm/dry weight 100g. The contents of total phenolic compounds in Schizandra nigra was 1.560%. The predominating phenolic acid was cinnamic acid, gentisic acid, coumalic acid, chlorogenic acid and ferulic acid. Contents of crude lipids in Schizandra nigra was 160.5mg/g. Most of fatty acid in lipids was oleic acid, linoleic acid and linolenic acid as a unsaturated fatty acid, and palmitic acid as a saturated fatty acid. In case of essential oils, The predominating components in Schizandra nigra was caryophyllene, calarene, cubebene, acoradiene and $\beta$-himachalene.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.143-148
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• 1986

The composition of glycolipids and phospholipids of milled rice grain were studied for four nonglutinous and two glutinous varieties grown in Korea. Main classes of the glycolipids were esterified sterylglycosides, monogalactosyl diglycerides, steryl glycosides, digalactosyl diglycerides and cerebrosides in both of nonglutinous and glutinous, and no differences in individual content of the classes between both varieties. Of the phospholipids, Iysophophatidyl cholines, phosphatidyl cholines, phosphatidyl ethanolamines, phosphatidyl inositols and phosphatidyl serines were the major components, comprising oveer 85% of this class, and smaller amounts of diphosphatidyl glycerols and phosphatidyl glycerols were present. There was significant differences individual content of the phospholipid classes between both varieties. The major fatty acids of glycolipids and phospholipids fractions were palmitic, linoleic and oleic acids in both of nonglutinous and glutinous varieties. But content of palmitic acid in glycolipids fraction and stearic, oleic and linoleic acids in phospholipids fraction showed significant differences between both varieties.

• Biomedical Science Letters
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• v.10 no.4
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• pp.367-373
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• 2004

Evaluated the hyperacute embolic effects of triolein and oleic acid in cat brains by using MR image and electron microscopy. In fat embolism, free fatty acid is more toxic than neutral fat in terms of tissue damage. T2-Weighted imaging, diffusion-weighted imaging, and contrast-enhanced T1-weighted imaging were performed in cat brains after the injection of triolein (group 1, n=8) or oleic acid (group 2, n=10) into the internal carotid artery. MR image were quantitatively assessed by comparing the lesions with their counterparts on T2-weighted images, apparent diffusion coefficient (ADC) maps, and contrast-enhanced T1-weighted images. Electron microscopic findings in group 1 were compared with those in group 2. Qualitatively, MR images revealed two types of lesions. Type 1 lesions were hyperintense on diffusion-weighted images and hypointense of ADC maps. Type 2 lesions were isointense or mildly hyperintense on diffusion-weighted images and isointense on ADC maps. Quantitatively, the signal intensity rations of type 1 lesions in group 2 specimens were significantly higher on T2-weighted images (P=.013)/(P=.027) and lower on ADC maps compared with those of group 1. Electron microscopy of type 1 lesions in both groups revealed more prominent widening of the perivascular space and swelling of the neural cells in groups 1. MR and electron microscopic data on cerebral fat embolism induced by either triolein or oleic acid revealed characteristics suggestive of both vasogenic and cytotoxic edema in the hyperacute stage. Tissue damage appeared more severe in the oleic acid group than in the triolein group.

• Applied Chemistry for Engineering
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• v.5 no.3
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• pp.419-424
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• 1994

An oil stain on the steel induced by metal working oil was studied on the six kinds of fat and oil compounds(rapeseed oil, oleic acid, methyl oleate, oleyl alcohol, lauryl amino, and lanolin) by MIL-C-22235A test. The samples used for the printing on the oil stain plates were prepared by the addition of fat and oil compounds(10wt% ) and antioxidants(B. H. T, B. T, T. C. P; 0.5wt%) to base oil(spindle oil; 1.5wt% of sulfur). An analysis based on the experimental data indicated that B.T was more effective than B. H. T and T. C. P as antioxidant for inhibiting oil stains. And acid values exerted a bad influence upon the preventation of oil stains. As expected by the chemical structure of fat and oil compound, oleic acid that could react with iron ions produced more stains on the steel pannel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1700-1704
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• 2010

This study was investigated the changes of chemical components in winter cereal crops before and after germination for development of functional foods. The contents of general composition (crude protein, lipid, and ash), phytic acid, free sugar, mineral, and fatty acid were analyzed. Crude ash content was slightly decreased after germination but protein contents was slightly increased in oats after germination. Phytic acid content showed the highest increase from 1.09 to 1.56 mg/g in oats after germination. Glucose contents of rye and wheat increased 6 and 3.5 folds after germination, respectively. Also, maltose contents of oat and wheat increased 7.4 and 5.5 folds, respectively. Major fatty acids were palmitic acid, oleic acid and linoleic acid. After germination, palmitic acid and linoleic acid decreased while oleic acid increased in oats and barley. Further studies are needed to investigate the functional components and biological properties of winter cereal crops after germination.

• Microbiology and Biotechnology Letters
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• v.13 no.2
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• pp.109-114
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• 1985

This study was attempted to observe the effect of crude ginseng saponin on the cell growth, lipid contents of Rhodotolula glutinis cells and fatty acid composition of the lipids from the yeast. The results obtained were as follows; The weight of dry yeast cells was increased by the addition of ginseng saponin and was noticeably increased in the treatment containing 10$^{-2}$ ％ ginseng saponin. With the increase of ginseng saponin concentration, lipids contents in Rhodotorula glutinis were increased but it's contents were decreased at the concentration of 10$^{-1}$ ％ ginseng saponin. The crude lipids of Rhodotorula glutinis were identified to be composed of palmitic, stearic, oleic, linoleic acid. Un-saturated fatty acid contents were greater than those of saturated fatty acids. Fatty acid contents were increased in the order of oleic, linoleic, palmitic and stearic acid, but palmitic acid was increased more than linoleic acid in the lipids of cells obtained at the higher than 10$^{-2}$ ％ ginseng saponin. As the ginseng saponin concentration was increased fatty acid contents were also increased, while they were considerably decreased in case of the addition of 10$^{-1}$ ％ ginseng saponin concentration.

• The Korean Journal of Mycology
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• v.22 no.1
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• pp.8-30
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• 1994

The synthesis of phospholipids and the composition of fatty acids were analyzed in the fungal cells of Aspergillus phoenicis, Rhizopus acidus and Candida albicans treated with carbon sources (glucose, sucrose, raffinose) during the culture. Growth ratios were predominantly in Aspergillus and Candida treated with sucrose and those in Rhizopus treated with glucose. The synthesis of total lipids were accelerated in Aspergillus and Rhizopus with glucose and the contents of total lipid was increased in Candida with raffinose. The glucose treatment increased Phosphatidylinositol(PI) content by 73.7% for Aspergillus and Phosphatidylcholine(PC) content by 292% for Rhizopus. In sucrose treatment the synthesis of PI was accelerated 112% for Aspergillus and that of PC was increased 77.7% for Rhizopus and 71.8% for Candida. In raffinose treatment, the content of PC was increased 79.5% for Aspergillus, the biosynthesis of Phosphatidylethanolamine(PE) was inhanced 50.9% for Rhizopus and 49.1% for Candida. In Aspergillus and Candida, oleic acid and linoleic acid were major fatty acids for biosynthesis of PC and PE when the three carbon sources were treated. The major fatty acids for biosynthesis of phospholipid was palmitic acid and linoleic acid in Aspergillus, palmitic acid in Rhizopus and oleic acid in Candida. Palmitic acid was one of major fatty acids utilized for the biosynthesis of phospholipid(PC, PE, PI) in the fungal cells treated with carbohydrates.