• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1064-1071
• /
• 2003

An investigation of various olive oils available in Korea was carried out to assess their quality properties such as color, oxidative stability, fatty acid composition, tocopherol content, sterol content and benzo(a)pyrene content. In color measurement, by using a Lovibond color scale and Hunter color difference meter, both a and b values of extra virgin olive oil were higher than those of pure olive oil by Tintometer (Lovibond PFX995). However, extra virgin olive oil showed higher a value and lower L value than pure olive oil by the Hunter color difference meter. In the rancimat test, the induction period of extra virgin olive oil $(38.03{\sim}8.47hr)$ was longer than that of pure olive oil $(32.40{\sim}9.94hr)$. In fatty acid composition, C18:1 $(72.01{\sim}78.53wt%)$ was present in the greatest amount, with lesser amounts of C18:2 $(4.88{\sim}10.36wt%)$ and C18:3 $(0.56{\sim}1.09wt%)$. The tocopherol content ranged from ${\alpha}-Toc\;4.09{\sim}13.89mg/100g$, ${\beta}-Toc\;0.57{\sim}1.34mg/100g$, and ${\gamma}-Toc$ $3.41{\sim}8.03mg/100g$, and ${\alpha}-tocopherol$ was found to be the main isomer in all oil samples. Therefore, there was little difference in the fatty acid composition and tocopherol content among the different types of olive oils. In sterol content, ${\beta}-sitosterol$ $(124.52{\sim}19.33mg/100g)$ and campesterol $(1.10{\sim}0.62mg/100g)$ of extra virgin olive oil were higher than that of pure olive oil $({\beta}-sitosterol\;92.68{\sim}17.44mg/100g,\;campesterol\;0.59{\sim}0.35mg/100g)$. Benzo(a)pyrene was found in almost all samples, with $0.287{\sim}0.106{\mu}g/kg$ in extra virgin olive oil and $1.204{\sim}2.130{\mu}g/kg$ in pure olive oil.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.226.2-227
• /
• 2003

The degree of milling is an important factor in terms of the nutritional value and the economic return of the milled rice. This study was to investigate the changes in compositions of the oils obtained from rice with different degree of milling. The content of total tocols in rice significantly (p＜0.05) decreased, as degree of milling increased. The relative ％ of -tocopherol in brown rice had lower than those in milled rices whereas the relative ％ of -tocotrienol, and -tocotrienol in brown rice higher than those in milled rices. -Oryzanol content significantly (P<0.05) decreased from 198.5 mg/kg rice for brown rice (0% milling) to 65.5 125.0 mg/kg rice for rice samples with 5.6, 8.0, and 9.6 ％ milling. -Sitosterol was most abundant sterol representing 50 ％ - 56% of the total sterol content in all analyzed samples. The content of total sterol as well as each sterol isomers in rice significantly (P<0.05) decreased, as degree of milling increased. A similar trend was observed in changes of octacosanol and squalene.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.3
• /
• pp.339-347
• /
• 2014

This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$), and minority of linoleic acid ($C_{18:2}$) and stearic acid ($C_{18:0}$) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the ${\Delta}K$, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had ${\Delta}K$ of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil ${\Delta}K$ had a confirmed distinct difference. The color degrees of chlorophyll with a low $L^*$ value and $(-)a^*$ (green) and carotenoid with $(+)b^*$ (yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest ${\beta}$-sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.

• Journal of the Korean Home Economics Association
• /
• v.28 no.2
• /
• pp.31-36
• /
• 1990

This studies were conducted to find out the possibility of utilizing red pepper seed as resources of food fats, the research method was designed to make a comparison between crude and refined oil, and the results of the studies are as follows : The red pepper seed contained 28% of crude fat and 21% of crude protein. The main fatty acids of red pepper seed oil were linoleic acid(72.10~72.31%), palmitic acid(12.81~13.28%) and oleic acid(9.47~10.48%). The linolenic acid content was so small that is will not influence the autoxidation of the red pepper seed oil. The major triglyceride type of crude and refined oil of red pepper seeds were C52 and C54. The other types were found in a small quantity. The sterol composition of crude oil was $\beta$-sitosterol, campasterol, stigmasteral and brassicasterol,in the quantity order. after refining, brassicasterol was not detected, and the content was decreased by one six and one eight. The toropherol composition of crude and refined oil, tocopherol analog was composed of three kinds $\alpha$-, ${\gamma}$-, $\delta$-, but no $\beta$-form. the quantity of ${\gamma}$-, $\alpha$- and $\delta$-tocopherol were 162.91, 83.72, 43.98mg% respectively. The Quantity of and capsaicin in crude oil was 1,296 ppm, and it was reduced consicerably by refining and removed completely after the process of redeodorization.

• Food Science and Preservation
• /
• v.10 no.2
• /
• pp.219-223
• /
• 2003

Response surface methodology was used for monitoring and optimizing the extraction conditions of campesterol, stigmasterol, ${\beta}$ -sitosterol, and total sterols from the safflower seed. The conditions of phytosterol extraction were optimized by using central composite design with the temperature(35∼75$^{\circ}C$, X$_1$), the time (1∼11hr, X$_2$), and the preheating temperature(60∼100$^{\circ}C$, X$_3$) as three variables. The extraction conditions for maximum campesterol content were 59.01$^{\circ}C$(X$_1$), 2.88hr(X$_2$), and 75.04$^{\circ}C$(X$_3$). But stigmasterol, ${\beta}$ -sitosterol and total sterols were not significantly different under designed extraction condition in this study. Besides, oil was extracted from safflower seed at various conditions and yields were 23.44% at 35$^{\circ}C$ and 20.05% at 80$^{\circ}C$, respectively. Total tocopherol content increased from 0.172% to 0.207% as the extraction temperature increased from 35$^{\circ}C$ to 80$^{\circ}C$. A structured lipids(SL) was synthesized enzymatically by extracted safflower oil and conjugated linoleic acid(CLA). After 24hr reaction, 31.79 mol% CLA was incorporated into the extracted safflower oil.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.2
• /
• pp.192-197
• /
• 1999

Proximate composition, sterol and $\alpha$-tocopherol ($\alpha$-Toc) contents of 35 species of marine invertebrates (13 species of Bivalvia, 10 species of Gastropoda, 4 species of Cephalopoda, 4 species of Crustacea, 2 species of Ascidacea and 2 species of Holothuroidea), which caught off the coast of Tongyeong of the Southern sea (Nam-Hae), Korea, were determined. Protein content showed relatively high level in herbivorous (seaweed feeder) and carnivorous species such as Gastropoda ($17.2\pm4.30\%$), Crustacea ($16.8\pm4.06\%$) and Cephalopoda ($15.3\pm3.24\%$), but showed low in plankton feeder and mud swallow such as Bivalvia ($11.8\pm2.49\%$), Ascidacea ($8.20\pm1.00\%$) and Holothuroidea ($3.94\pm1.13\%$). Total lipid (TL) content was low in most marine invertebrates, ranged from $0.24\%$ (blue colored sea cucumbers) to $1.96\%$ (sea squirts). Ascidacea contained the largest amount of TL in all samples, while Holothuroidea contained the smallest amount of TL, and other classes contained about $1\%$ of TL. Carbohydrates was rich in plankton feeder and Herbivorous species (seaweed feeder) such as Ascidacea ($6.60\pm4.53\%$), Bivalvia ($3.15\pm1.82\%$) and Gastropoda ($3.02\pm1.61\%$), while poor in carnivorous species such as Crustacea ($0.52\pm0.57\%$) and Cephalopoda ($1.00\pm0.63\%$). Moisture content was highest in Holothuroidea ($92.0\pm1.94\%$) and the lowest in Gastropoda ($77.0\pm1.95\%$): There were negative correlations between moisture and protein content, or TL, between protein and TL content; y= -0.8716x+184.452 (r=-0.87, p<0.001), $y=128.52e^{-0.0601x}$ (r=-0.55, P<0.001), $y=6.3047e^{-0.0904x}$(r=-0.42, P<0.02), respectively. Sterol content was ranged from 56 mg/100 g edible portion of red colored sea cucumbers to 216 mg/100 g edible portion of cockle and was high in the following order; Cephalopoda (148 $\pm$30.0mg)>Bivalvia (121$\pm$35.0mg)>Gastropoda (118$\pm$20.0mg)>Crustacea (116$\pm$31.0mg)>Ascidacea (78.0$\pm$2.00 mg)>Holothuroidea(62.0$\pm$8.00 mg). Crustacea contained 1$\~$2 mg $\alpha$-Toc/100 g edible portion whereas other classes contained trace or less than 1 mg/100 g of edible portion.

• Journal of the Korean Applied Science and Technology
• /
• v.33 no.3
• /
• pp.560-567
• /
• 2016

Acid-activated clays (SUPER-DC, DC-A3, and P1) are used for the bleaching of cold-pressed rapeseed oil. In this study we tested the bleaching performance of cold-pressed rapeseed oil according to the different reaction time (20, 40, 60, 80 min) and temperature (40, 80, $120^{\circ}C$). Oil color (lightness, redness, yellowness), pigments (chlorophyll A and carotenoid content) and quality properties (fatty acid composition, tocopherols (${\alpha}$, ${\beta}$, ${\gamma}$, ${\delta}$), and plant sterols (${\beta}$-sitosterol, campesterol, stigmasterol) content) were analyzed. The results showed that bleaching of cold-pressed rapeseed oil with 2% acid-activated clays at $40^{\circ}C$ for 20 min, brightness (L) increased, but redness (a) and yellowness (b) decreased. Bleaching of cold-pressed rapeseed oil with 2% DC-SUPER at $40^{\circ}C$ removed chlorophyll A and carotenoids pigments significantly. In addition, about 50% of total tocopherol content in cold-pressed rapeseed oil was reduced by bleaching. Originally total tocopherol content was 46.62mg/100g in cold-pressed rapeseed oil. But after bleaching, total tocopherol content was 12.67mg/100g (20 min bleaching), 15.31mg/100g (40 min bleaching), and 13.56mg/100g (60 min bleaching). However plant sterols content in cold-pressed rapeseed oil remained unchanged by bleaching. Overall, acid-activated clays were useful for the bleaching of pigmented rapeseed oil.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.19-27
• /
• 1996

Zanthoxylum piperitum and Z. schinifolium have been utilized not only as food stuffs, but also as medicinal plants in Korea. In this study, lipids, sugar, amino acids and other components of Zanthoxylum piperitum and Z. schinifolium peels and seeds were analyzed by HPLC and GLC. Four samples contained common fatty acids such as linoleic, linolenic, palmitic, oleic and stearic acid. The contents of unsaturated fatty acids were 87.1% and 64.8% in Z. schinifolium peels and seeds, 73.6% and 62.9% in Z. piperitum peels and seeds, respectively. Z. schinifolium peels contained only beta-sitosterol, whereas other three samples contained campesterol, stigmasterol and beta-sitosterol. In case of free amino acids, peels of both species showed higher contents of acids than seeds of both species. Glutamic acid, aspartic acid, arginine, valine, and leucine were found in all four samples. Essential oils consisted of limonene (30.1-66.8%), beta-phellandrene (4.8-13.3%), citronellal (1.5-22%) and cineol (1.6-3.9%). It is worthwhile to note that the content of citronellal in Z. schinifolium seeds was higher than that of the others.