• Journal of Environmental Health Sciences
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• v.23 no.2
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• pp.1-11
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• 1997

The synthesis of phospholipid and the composition of fatty acid in B. subtills treated with copper chloride (10 ppm), manganese chloride (100 ppm), and nickel chloride (50 ppm) during the culture were analyzed to compare with the control. The levels of growth, total lipid, phosphatidylethanolamine(PE), phosphatidylcholine(PC), phosphatidylglycerol(PG), and cardiolipin(CL) in B. subtilis treated with copper chloride were decreased predominantly. But, the biosynthesis of phosphatidylinositol(PI) was not affected by the metal compounds. The major fatty acids utilized for the formation of phospholipid were palmitic acid(average 19.00%) and stearic acid(average 9.88%) in the control. In the copper chloride treatment, however, palmitic acid (average 17.35%) and oleic acid(average 15.99%) made use of the major fatty acid during the biosynthesis of phospholipids. It was showed that oleic acid(average 17.87%) and stearic acid (average 13.78%) in thee manganese chloride treatment, and palmitic acid(average 15.00%) and myristic acid(average 14.24%) in the nickel chloride treatment were utilized.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.262-268
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• 1989

The composition of glycolipid, phospholipid and fatty acid of brown rice, milled rice and bran were studied for four varieties of rice such as Nampung, Milyang # 23, Whasung and Jinhung. The content of esterified steryl glycosides(ESG) in glycolipids was the highest in the brown rice, milled rice and bran. Monogalactosyl diglycerides(MGDG) and steryl glycosides(SG) were the second highest. Of the phospholipids, phosphatidyl cholines(PC) + phosphatidyl serines(PS) were the next. Fatty acid composition of glycolipids were different from total lipids and neutral lipids in brown rice and milled rice. Palmitic acid content was very high and oleic acid content was low in glycolipids. The major fatty acid components of phospholipids in brown and milled rice were also palmitic, linoleic and oleic acid. In the bran, the major fatty acid classes were different from those of milled rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.14-19
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• 2001

This study was designed to compare content and composition of fatty acid in egg yolk oil among general eggs from chicken, quail, duck. We also compared those of general and functional chicken egg. Fatty acids were determined by GC method and the results were as follows: Palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and timnodonic acid were identified in egg of chicken, quail and duck. The major fatty acid was oleic acid and palmitic acid in three kinds of eggs. Arachidonic acid and docosahexaenoic acid (DHA) were analyzed in egg of quail , but no in chicken. Monounsaturaterd fatty acid (MUFA) was higher in egg yolk oil of chicken and quail. Polyunsaturated fatty acid (PUFA) was higher in duck egg. Ginseng egg had significantly higher palmitic acid and oleic acid lower than general chicken egg. Gamgoal egg had lower palmitic acid and oleic acid, and higher palmitoleic acid and stearic acid than general chiekcn egg. The content of oleic acid was lower in DHA egg than in general chiecken egg, but arachidonic acid was detected only in DHA egg. Ginseng egg had the highest content of saturated fatty acid among chicken eggs. The content of MUFA acid was the highest in gamgoal egg and general chicken egg. DHA egg had the most amount of PUFA among all chicken egg.

• Korean Journal of Poultry Science
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• v.16 no.3
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• pp.169-174
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• 1989

Culled laying hens used in this study were Arbor acres, which reared to S 35 days old on commerical formula feed for chicken. Liver, gizzard, breast and thigh muscles separated from each carcass, and total lipid was extracted and fractionated to neutral, phospho and glycolipid and then fatty acid composition were analyzed. Liver had the highest level of. total lipid, and breast tissue had the least among tissues tested. The neutral, phospho and glycolipid contents of total lipid had more thigh, breast and gizzard than other tissues, respectively. The major fatty acid in total and neutral lipid were palmitic, stearic, oleic and linoleic acid. And the major fatty acid in phospholipid was palmitic, stearic, oleic, linoleic, arachidonic and docosahexaenoic acid, and palmitic, palmitoleic, stearic, oleic and linoleic acid in case of glycolipid. The fatty acid contents of neutral, phospho and glycolipid in total lipid had more oleic, docosahexaenoic and linoleic acid than other lipid, respectively. Contents of unsaturated fatty acid of total and neutral lipid were comparatively high in thigh, and phospho and glycolipid were high in breast and liver, respectively. Contents of Polyunsaturated fatty acids were comparatively high in phospholipids than other lipids.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.45-51
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• 1991

In this study, several standard fatty acids were analyzed by three analysis instruments. And also, for the two kinds of soybean oils, fatty acids compositions were determined by three instruments. The results were obtained as follows: 1. In the case of Gas Chromatography (GC), standard fatty acids (Myristic, Stearic, Linoleic, Linolenic, Arachidonic acid) were determined with high reproducibility, but oleic acid/elaidic acid were not seperated. By Capillary Gas Chromatography (CGC), most of standard fatty acids were determined with very high reproducibility than saturated fatty acids, and palmitic acid/oleic acid were not seperated. 2. In the analytical ability of cis-trans fatty acids isomer (oleic acid/elaidic acid), CGC was shown better analytical ability of geometrical isomer than HPLC. Oleic acid/elaidic acid were not seperated by packed column (15% DEGS). The rquire time for standard fatty acids analysis was as follows; GC, 7.21 min., CGC, 9.84 min., HPLC, 24.48 min. 3. The major compositions of fatty acids of each soybean oil (CSOY; refined, DSOY; unrefined) by GC and CGC were linoleic acid, oleic acid, palmitic acid, linolenic acid and stearic acid. But in the case of HPLC, palmitic acid/oleic acid were not seperated. Analytical ability of three instruments on fatty acids composition in each soybean oil was same trend as in the standard fatty acids mixture.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.182-187
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• 1979

Six commercial ginseng products, red ginseng, white ginseng I and II, red ginseng extract, white ginseng extract I and II were extracted with ethyl ether. Total fatty acid composition of the extracted free lipids was analyzed by gas liquid chromatography and digital integrator was used to measure the area of each peak. Crude lipid contents of red and white ginsengs were similiar. Those of red ginseng extract, white ginseng extract I and II were 1.10, 1.13 and 0.40%, respectively. It was found that 22 kinds of fatty acids existed in red and white ginsengs. Among them, 16 kinds of even numbered fatty acids were identified. Linoleic acid in red and white ginsengs was the most abundant. The contents of that in red ginseng, white ginseng I and II were 63.33, 45.55 and 41.06%, respectively. The next most abundant acid was palmitic acid, the contents of which were 11.30, 14.4 and 18.10% for red ginseng, white ginseng I and II, respectively. Major fatty acids for red ginseng extract and white ginseng extract I were linoleic and palmitic acids in the same order of magnitude. Linoleic and palmitic acids for red ginseng extract were 15.93 and 15.71 %, respectively, while linoleic and palmitic acids for white ginseng extract I were 21.94 and 19.15%, respectively. However, white ginseng extract II contained only 9.21% of linoleic acid and 16.13% of palmitic acid which was the major fatty acid.

• 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 CROP SCIENCE
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• v.47 no.3
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• pp.240-243
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• 2002

A total of 135 black seeded soybeans genotypes were collected in 45 island locations from January to May 2001. Seeds of 135 genotypes collected were analyzed for crude protein and fatty acid compositions. The crude protein content was averaged to be 40.75%, and was ranged from 34.70% to 44.20%. The average palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid content were 11.41%, 3.93%, 22.75%, 53.55%, and 8.35%, and the ranges of those were 9.00% to 14.40%, 2.90% to 5.00%, 22.75% to 26.50%, 50.30% to 57.20% and 6.7% to 11.20%, respectively. Heritabilities of palmitic acid, oleic acid, linoleic acid, and crude protein were higher, but that of stearic acid and linolenic acid were relatively lower, Crude protein content was correlated positively with oleic acid content, whereas it was correlated negatively with linoleic acid, palmitic acid, stearic acid, and linolenic acid contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.721-726
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• 1996

Fatty acid composition and phenolic acid content of rice with different milling fractions were analyzed to provide basic data for nutrition, processing and storage of rice. Major fatty acids of rice were palmitic, oleic and linoleic acids and their respective contents were 20.0%, 33.3% and 43.0% of embryo, 17.3%, 45.1% and 34.5% of rice bran and 23.4%, 26.2% and 46.1% of milled rice. Outer fraction had a high content of oleic acid but a low content of linoleic acid in rice bran. As milling yields increased in milled rice, oleic acid content increased, but palmitic acid, linoleic acid, stearic acid and linolenic acid contents decreased. Contents of free, esterified and insoluble bound phenolic acid extracts from bran were 321.0mg%, 299.7mg% and 212.4mg%, respectively. Milled rice contained 118.0mg% of free phenolic acids, 56.0mg% of insoluble bound phenolic acids and no esterified phenolic acids. Rice bran contained 86.2% of ferulic acid as a principal phenolic acid. It also contained 35.7~36.6% of sinapic and syringic acids, 16.7% of p-coumaric acid and 0.13% of vanillic acid as minor component. Contents of total phenolic acid, expressed in terms of tannic acid, among rice with different milling fractions was highest in embryo. It was higher in outer fraction in bran, but rarely detected as fractionation of the component with milling in milled rice.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.346-351
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• 1986

This study was carried out to investigate the changes in bound, free, and neutral lipid components of malt during malting, two-rowed barley. During malting, the temperature and relative humidity were $17^{\circ}C$ and 80%, respectively. The content of free lipids in both two-rowed barley and their malt was much higher than that of bound lipids. Decrease in the content of free lipids during malting was more prominent than that of bound lipids. The content of neutral lipids was 21.0mg/g-d. w. out of 27.9mg/g-d. w. of total lipids extracted from two-rowed barley. The content of neutral lipids decreased during malting. Triglyceride, free fatty acid and sterol ester were the principal components of neutral lipids. The content of triglyceride decreased during malting, but the content of free fatty acid and sterol ester increased. Linoleic, palmitic, oleic and linolenic acid were the principal fatty acid of free and bound lipids. The content of palmitic acid in free lipids increased during malting, but that of bound lipids decreased. The content of oleic acid in free lipids decreased. The principal fatty acids of neutral lipids were similar to those of free lipids. The content of palmitic acid increased during malting, but that of linoleic and stearic acid decreased.