• Korean Journal of Microbiology
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• v.23 no.4
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• pp.252-258
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• 1985

Aspergillus niger var. macrospours, Aspergillus fumigatus, Penicillium notatum and Penicillium spinulosum were cultured under different cultural conditions. The lipids produced by these species and fatty acid compositions of lipids were investigated. The macimum lipid contents produced by each species were 17.8% for Asp. niger var. macrosporus, 31% for Asp. fumigatus, 12.6% for P. notatum and 17.5% for P. spinulosum, respectively. The major fatty acid compositions were palmitic acid, stearic acid, oleic acid and linoleic acid. Asp. niger var. macrosporus and Asp. fumigatus were highest oleic acid during all incubation periods and P. notatum and P. spinulsum were linoleic acid. Degree of unsaturation was higher Penicillium than Aspergillus. The fatty acid compositions were changed depending on the incubation temperature, but hardly showed a certain tendency except linoleic acid and degree of unsaturation that were higher at lower temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.259-262
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• 1984

In order to examine the effect of oil extraction methods on the charateristics of sesame oil, the fractionation pattern and fatty acid compositions of the each fraction of the oil were compared in the oil extracted by the three different extraction methods, that is, pressure extraction of roasted seed (RTP), acetone extraction of roasted seed (RTE) and acetone extraction of raw seed (RWE). The amount of triglyceride in RWE oil was slightly higher as 77.2% of the total lipid than that in RTP and RTE oil of 73.4%. The content of oleic and linoleic acid in glycolipld and fatty acid fractions, linoleic acid in triglyceride, and palmitic and stearic acid in phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the oleic acid in triglyceride. Palmitic and stearic acid in free fatty acid, and oleic and linoleic acid in phospholipid from RTP and RTE oil were lower than those from RWE oil. The ratio of $C_{18}$ to $C_{16}$ fatty acids and unsaturated to saturated fatty acids in glycolipid and phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the ratios in triglyceride and free fatty acid fractions from RTP and RTE oil were lower than those from RWE oil.

• Journal of environmental and Sanitary engineering
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• v.2 no.3 s.3
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• pp.7-11
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• 1987

A Comparison on the fatty acid composition of 7 species of Korean edible mushroom(Agaricus bisporus, Tricholoma matsutake, Lentinus edodes, Pleurotus ostreatus, Ramaria botrytis, Sarcodon asparatus, Calocybe gambosa) were investigated by gasliquid Chromatography. The results were obtained as follows: 1) The major fatty acid in all samples were linoleic $(77.33-35.53\%)$, oleic $(39.69-1.58\%)$ and palmitic$(22.51-7.31\%)$ acid, 31 2) The content of linoleic acid was the highest in Agaricus Bisporus, Pleurotus ostreatus and Lentinus edodes meanwhile, the content of oleic acid of these mushrooms was significantly low compared with others. 3) Quantity of myristic acid was higher in comparison with fatty acid composition from common lipid source.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.158-163
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• 2007

In this study, we prepared curdlan composite films and determined their properties in order to select the most appropriate setting methods, moisture barrier materials, and viscoelasticity enhancing materials. High set curdlan films with polyethylene glycol (PEG) showed higher tensile strength and moisture barrier properties than low set films. Films with oleic acid as a moisture barrier material had greater tensile strength, elongation and moisture barrier properties than films with acetylated monoglyceride (AMG). Lastly, films using polyisobutylene (PIB) as a viscoelasticity enhancing material showed higher elongation than films with polybutene (PB).

• Food Science and Preservation
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• v.15 no.3
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• pp.450-455
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• 2008

Previously, we have shown that green tea extract lowers the intestinal absorption of cholesterol, fat, and other fat-soluble compounds. We conducted this study to determine whether green tea extract affects the rate of $^{14}C$-oleic acid esterification into various lipids in the intestinal mucosa of rats. Male Sprague-Dawley ruts were had free access to a nutritionally adequate AIN-93G diet and deionized water. Initially, the rat's mucosal content of total lipids was measured following 1 mL olive oil administration with (green tea group) or without (control group) 100 mg green tea extract powder. At 1 h and 5 h, intestinal segments were extracted for total lipid analysis. Secondly, to measure mucosal esterification rates of lipids, an abdominal incision was made along the midline, and a 10-cm long jejunal segment of the small intestine was ligated in situ. Then, micellar solutions with or without green tea extract were injected into the ligated jejunal segments and incubated for 10 mill. The micellar solution contained $200.0\;{\mu}$ Ci $^{14}C$-oleic acid, $200.1\;{\mu}mol$ unlabelled oleic acid, $66.7\;{\mu}mol$ 2-monooleoylglycerol, $66.7\;{\mu}mol$ palmitoyl-sn-glycero-3-phosphocholine, 2.2 mmol glucose, $50.0\;{\mu}mol$ albumin, and 16.5 mmol Na-taurocholate per L of phosphate buffered saline (pH, 6.3) with or without 8.87 g green tea extract powder. At 10 min, each rat was sacrificed by cervical dislocation under anesthesia and the segment was removed for lipid analysis. Significant differences were observed in mucosal triglyceride content at 1 h and 5 h in ruts given green tea extract. Significant differences in the rate of $^{14}C$-oleic acid esterification into triglycerides and phospholipids fractions were observed between control and green tea groups. However, There were no significant differences in other lipid fractions. These results indicate that the lowered esterification rates of $^{14}C$-oleic acid into triglycerides and phospholipids fractions is attributable to presence of green tea extract. This may be associated with an inhibitory effect of green tea catechin on the mucosal processes of lipids, leading to the inhibition of intestinal absorption of lipids.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.697-705
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• 1989

Raw adlay powder (RAP) and processed adlay powder (PAP) were prepared and the changes of fatty acid compositions of lipids in RAP and PAP during storage at $5^{\circ}C\;and\;35^{\circ}C$ for six months were studied. The major fatty acids found in the adlay lipids were oleic acid (28-45%), linoleic acid (38-50%) and palmitic acid (14-18%). Throughout the storage period, the concentrations of linoleic acid were decreased in samples stored at $35^{\circ}C$, but those of oleic acid and palmitic acid were relatively increased according to the oxidation proceeded. However, the concentrations of these fatty acids were hardly changed in samples stored at $5^{\circ}C$. These changes were especially more notable in the lipids from RAP than those from PAP during storage Little difference in fatty acid composition was noted between neutral lipids and triglycerides in the samples.

• Journal of the Korean Applied Science and Technology
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• v.19 no.2
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• pp.137-144
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• 2002

Methyl glycoside oleic acid polyester was successfully prepared from methyl glycosides and methyl oleate by emulsion interesterification in the presence of methyl fructoside oleic acid polyester as an emulsifier. Emulsion interesterification process was optimized to obtain 98% yield of methyl glycoside polyester within $3{\sim}5hr$ at temperatures as relatively low as $90{\sim}150^{\circ}C$ and $20{\sim}200mmHg$ pressure with a five-fold molar ratio of oleic acid methyl ester to methyl glycoside in the presence of 2(w/w)% potassium carbonate and 2O(v/v)% methyl fructoside polyester based on oleic acid methyl ester.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.153-161
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• 2017

Fatty acid profiles in relation to meat quality traits and sensory palatability of grain-fed and grass-fed beef from Hanwoo, American, and Australian crossbred cattle were examined in this study. There were significant (p<0.001) differences in fat content and fatty acid compositions between grain-fed and grass-fed beef. Grain-fed Hanwoo had significantly (p<0.001) lower saturated fatty acid (SFA) proportion but higher monounsaturated fatty acid (MUFA) proportion compared to grass-fed cattle. The proportion of oleic acid in grain-fed Hanwoo was significantly (p<0.001) higher than that in grass-fed Hanwoo, Australian crossbred, or American crossbred cattle. Grain-fed Hanwoo had significantly (p<0.001) lower percentages of drip loss and cooking loss compared to other cattle. Overall palatability panel scores of grain-fed cattle were significantly (p<0.001) higher than those of grass-fed cattle. Consequently, sensory overall palatability was negatively correlated with proportions of SFA and polyunsaturated fatty acid (PUFA), but positively correlated with the proportion of MUFA. In particular, the proportion of oleic acid was strongly and positively correlated with fat content (r=0.91, p<0.001) and overall palatability (r=0.92, p<0.001). These results implied that high-concentrate grain-fed could increase intramuscular fat (IMF) content and the proportion of oleic acid, thus increasing the sensory palatability of Hanwoo beef.

• Food Science and Preservation
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• v.21 no.6
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• pp.859-865
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• 2014

This study was conducted to analyze the hydrocarbons and 2-alkylcyclobutanones as marker compounds in walnuts after the walnuts' exposure to ${\gamma}$ irradiation. The samples were irradiated with gamma rays at 0, 1, 3, 5, 7, and 10 kGy doses. The lipids were extracted via soxhlet extraction using hexane, and were separated by florisil column and identified via gas chromatography / mass spectrometry (GC/MS). The hydrocarbons that were detected were 8-heptadecene ($C_{17:1}$) and 1,7-hexadecadiene ($C_{16:2}$) from oleic acid and 8,11-heptadecadiene ($C_{17:2}$) and 1,7,10-hexadecatriene ($C_{16:3}$) from linoleic acid. The 2-alkylcyclobutanones that were detected were 2-dodecylcyclobutanone (DCB) from palmitic acid, 2-tetradecylcyclobutanone (TCB) from stearic acid, 2-(5'-tetradecenyl)cyclobutanone (TECB) from oleic acid, and 2-(5',8'-tetradecadienyl)cyclobutanone (5',8'-TCB) from linoleic acid. The correlation between the irradiation dose and the concentrations of the hydrocarbons and 2-alkylcyclobutanones in the walnuts was found to be linear. The radio-induced hydrocarbons and 2-alkylcyclobutanones were clearly detected in the irradiated walnuts at 1 kGy and above, but not in the non-irradiated ones. The major hydrocarbons obtained after irradiation were 8-heptadecene from oleic acid and 8,11-heptadecadiene and 1,7,10-hexadecatriene from linoleic acid, and the major 2-alkylcyclobutanones were TECB from oleic acid and 5',8'-TCB from linoleic acid. Therefore, these major compounds were concluded to be the marker compounds for determining the irradiated and non-irradiated samples.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.8-15
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• 1986

This study was carried out to investigate changes of the lipid contents and the fatty acid composition in shank during heating time and frozen storage. 1. The total lipid contents of raw shank were about 3.57% and decreased stepwise during heating time 30, 60, 90 min and frozen storage(24hrs) The contents of neutral lipid, glycolipid and phospholipid were 70.71%, 6.36%, and 22.93% in raw shank, and neutral lipid contents were decreased, whereas Phospholipid contents were increased according to heating tide. In frozen storage, neutral lipid and glycolipid contents were increased, while phospholipid contents were decreased. 2. Lipids of shank possessed about 8 kinds of fatty acid as the constituent by gas-liquid chromatography analysis. The main fatty acids were oleic acid, palmitic acistearic acid and linoleic acid: the fatty acids of total lipids in raw shank were 43.48% of oleic acid, 23.13% of palmitic acid,12.00% of stearic acid and 6.75% of linoleic acid. Also the fatty acids were 43.32% of oleic acid, 23.26% of palmitic acid, 9.30% of stearic acid 2.15% of linoleic acid in neutral lipid, 22.63% of oleic acid, 8.44% of palmitic acid, 11.98% of stearic acid, 27.01% of linoleic acidin glycolipid, 39.38% of oleic acid, 15.89% of palmitic acid, 15.55% of stearic acid, 17.49% of linoleic acid in phospholipid. 3. The fatty acid pattern of total lipid, neutral lipid, glycolipid and phospholipid was not any changes, whereas there was a difference in the fatty acid contents: palmitic acid and stearic acid of total lipid were decreased in the 30 min and 60 min heating but increased in 90min heating, and linoleic acid of neutral lipid was increased stepwise during heating time and frozen storage. Also palmiict acid of glycolipid was increased gradually and linoleic acid in heating time 30, 60 min was higher than 90 min and frozen storage. Among fatty acids in phoapholipid, oleic acid was increased during heating time, while decreased in frozen storage, and linoleic acid was not any change but linolanic acid was increased. UFA/SFA of phospholipid was the highest when heating time was 60 min. From above results, it was found that when heating time was 60 min beneficial nutritionally, comparing with changes of fatty acid composition according to the heating time aid frozen storage.