• Fisheries and Aquatic Sciences
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• 제18권1호
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• pp.21-26
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• 2015

Seasoned laver Pyropia spp. is a traditional Korean seafood that has gained popularity worldwide because of its unique taste, texture, and health benefits. It is prepared by roasting a sheet of dried laver, to which vegetable oils have been applied, at an ultra-high temperature (UHT) of $300^{\circ}C$. Therefore, the oxidative stability of the oils is the most important factor in determining the shelf life of seasoned laver products. In this study, we investigated changes in the thermal oxidative stability of six major vegetable oils (sesame, perilla, sunflower, rice bran, canola, and olive) during the seasoned laver processing. The oxidation induction time of each oil from the seasoned laver products was decreased compared with the fresh oil. These results indicate that the UHT treatment ($300^{\circ}C$, 10 s) induced thermal oxidation of the oils. Among the six seasoned laver oils, the induction times of olive (OL, 8.02 h) and sesame (SE, 5.31 h) oils were significantly higher than the other oils. The acid values (AVs) of OL and SE oils from the seasoned laver were 0.49 and 0.79, respectively. On the other hand, perilla oil had the overall worst thermal oxidative properties (induction time: 0.35 h, AV: 2.82). Our results provide useful information about seasoned laver products for researchers or manufactures.

• 한국식품영양과학회지
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• 제9권1호
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• pp.39-44
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• 1980

The effect of dietary vegetable oils on the growth and blood glucose level of rabbit was examed. This study was carried out to observe the nutritive effect of feeding vegetable oils for a period of weeks. The experimental diets were prepared on the basis of isocaloric and isonitrogenous diet. The Experimental animals were fed on 5 kinds of diets such as control (Basal), group A(Basal + sesame oil), group B(Basal + perilla oil), group C(Basal + soybean oil), and group D(Basal + rice bran on diets for 4 weeks. The results obtained are summarized as follows: 1. The gain in body weight of rabbit was higher for perilla oil fed group than any other group gained. 2. Liver weight of the control group, group A, group B, group C, and group D were 30.35 or 37.35 or, 37.25 or, 38.25 gr, 31.05 gr, and 39.54 gr, respectively. The reletionship between liver and body weight were 3.25, 3.99, 4.33, 4,15, and 4.57, respectively. It showed that to liver weight of group D which was fed rice bran oil was heavier than any other group showed. 3. The content of total protein and glucase level in serum of animal blood were 5.72 mg% 40.34 mg%, 5.65 mg%: 22.37 mg%, 5.95 mg%: 77.0 mg%. 5.62 mg%: 28.60 mg%, and 5.63 mg%: 34.10 mg%, respectively. As shown above, the group B was the most heaviest one. 4. It may be concluded from the above results that linolenic acid which was included in vegetable oils have an effect on interconversion among three caloric elements such as cabohydrate, protein, and fats.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2001년도 춘계 학술대회지
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• pp.216-217
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• 2001

• 한국자원식물학회지
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• 제28권1호
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• pp.135-144
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• 2015

The Korean daily intake of vegetable oils has increased about 2.5-fold from 17 g/day to 46 g/day for the last several decades. Perilla (Perilla frutescens var. frutescens) has been cultivated in Korea for a long time as a dietary oil seed which has the highest content of ${\alpha}$-linolenic acid, accounting for nearly 60%. It is known that the main role of ALA is as a precursor to the longer-chain ${\omega}-3$, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), the metabolic products of ${\alpha}$-linolenic acid (ALA, ${\omega}-3$). Dietary ${\omega}-3$ fatty acids reduce inflammation and the risk of chronic diseases such as heart disease, cancer, and arthritis, but they also may act as functional components for cognitive and behavioral function. Thus, ${\alpha}$-linolenic acid is one of the essential nutrients in modern dietary patterns in which much linoleic acid is consumed. Nevertheless, perilla oil, rich in ${\alpha}$-linolenic acid, can be easily oxidized, giving rise to controversies with respect to shelf life, the deterioration of the product's commercial value, and further related toxicity. Recent research using genetic modifications has tried to develop new plant oil seeds that balance the ratio of ${\omega}-6/{\omega}-3$ fatty acids. Such trials could be a strategy for improving an easily oxidizable property of perilla oil due to high ${\alpha}$-linolenic acid. Alternatively, appropriate application of antioxidant to the oil can be considerable.

• 한국식품영양과학회지
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• 제23권4호
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• pp.555-560
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• 1994

In order to observe the effects of the fees mixed with the lard and two vegetable seed oils on the fatty acid compositions of liver and brain tissue, the oils mixed with 2.5% lard and various levels of perilla oil and evening primrose oil were administered to the male rats of the Sprague-Dawley for 4 weeks . In the fatty acid composition of liver lipid, saturated fatty acid (SFA) contents were rich in the phopholiipide and cholesteryl ester fraction. Monounsaturated fatty acid (MUFA) contents were rich in the triglyceride fraction and polyunsaturated fatty acid (PUFA) contents were rich in the phospholipid fraction. In the fatty acid composition of liver lipid fractions, according as the contents of mixed perilla oil decreased and the contents of mixed evening primrose oil increased , n -3 PUFA contents tended to decrease and n-6 PUFA contents tended to increase. Fatty acid composition of liver lipid fractions were influenced from the fatty acid composition of the test lipids. In the fatty acid composition of brain phospholipd, PUFA contents (40%) were rich and according as the contents of mixed evening primrose oil increased, the ratio on n-3/n-6 PUFA and eicosapentaenoid acid (EPA) /arachidonic acid (AA) tended to slightly decrease.

• 한국식품영양과학회지
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• 제23권4호
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• pp.548-554
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• 1994

In order to observe the effects of the feeds mixed with the lard and two vegetable seed oils on the fatty acid compositions of serum lipkid and lipoprotein, the oils mixed with 2.5% lard and various levels of perilla oil and evening promrose oil were administered to the male rats of the Sprague-DAwley for 4 weeks. In the fatty acid compositions of serum lipid and serum lipoprotein fractions, as the content so f mixed perilla oil decreased and the contents of mixed evening primrose oil increased, n -3 PUFa (polyunsaturated fatty acid) contents and ratio of EPA/AA (eicisapentaenoiidacid/arachidonic acid) tended to decrease, but n-6 PUFA contents and ratio of AA/PUFA tended to increase. Fatty acid compositions of serum lipid and serum lipoprotein fractions were influenced from the fatty acid composition of the test lipids.

• 한국작물학회지
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• 제46권6호
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• pp.434-438
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• 2001

제주지역에서 잎들깨 품종의 채종을 위한 적정파종기를 구명하고자 잎들깨 1호와 만백들깨를 5월 15일부터 7월 15일까지 15일 간격으로 5회 파종하여 생육 및 종실수량을 조사한 결과는 다음과 같다. 1. 품종과 파종기간 상호작용은 생육일수에서만 유의하였다. 개화일수만이 품종간 유의한 차이가 있었는데, 잎들깨 1호가 만백들깨보다 약 2일 일찍 개화되었으나 성숙기는 약 1일 늦었다. 2. 파종이 5월 15일에서 7월 15일로 늦어짐에 따라 두 품종의 평균 개화일수는 137일에서 77일로, 생육일수는 179일에서 121일로 짧아졌다. 3. 파종이 5월 15일에서 7월 15일로 늦어짐에 따라 경장은 150cm에서 81cm, 분지수는 17.0개에서 7.3개, 주경절수는 16.9개에서 10.3개로 감소되었다. 4. 주당 화방군수는 5월 15일 파종에서 65.6개이었던 것이 파종이 늦어짐에 따라 점차 줄어들어 7월 15일 파종에서 50.7 개이었다. 화방당 삭수는 32.1~33.4개로 파종기에 따른 유의한 차이가 없었다. 1,000 입중은 5월 15일 파종에서 3.2 g이었던 것이 파종이 늦어짐에 따라 점차 무거워져서 7월 15일 파종에서 3.9 g이었다. 5. ㏊당 종실수량은 5월 15일 파종에서 1,820 kg이었던 것이 만파할수록 감소하여 7월 15일 파종에서 1,338 kg이었는데, 5월 15일과 30일 파종간에는 유의한 수량 차이가 없었다. 본 연구 결과에 의하면 제주지방에서 잎들깨 품종의 채종을 위한 파종적기는 5월 상순-하순으로 보인다.

• 한국식품조리과학회지
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• 제5권2호
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• pp.51-62
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• 1989

In the present study, an attempt was made to investigate the oxidative stability of the various sesasme blended oils. Sesame blended oils were perpared by mixing sesame oil with various vegetalbe oils (soybean oil, corn oil, ricebran oil, rapeseed oil, cottonseed oil, and perilla oil) in a ratio of 3:7 (w/w). Fatty acid composition and some of physico-chemical characteristics of the sesame blended oils and vegetable oils including sesame oil were determined before the oxidation experiments. The fatty acid compositions and the physico-chemical characteristics of the vegetable oils changed by blending the oils with sesame oil and the extent of change varied with the type of oil. Particularly, the iodine value of the vegetable oils decreased significantly by sesame oil blending. The sesame blended oils and the vegetable oils including sesame oil were oxidized at $45^{\circ}C$ for 25 days in a dark place, and at $35^{\circ}C$ for 12 days under the irradiation of incandescent electric lamp (40 W). During the oxidation, some physico-chemical characteristics of the oils were determined to evaluate the oxidative stability. Based on the changes of peroxide values, the oxidative stability of the vegetable oils was improved by sesame oil blending.

• 한국식생활문화학회지
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• 제24권2호
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• pp.146-154
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• 2009

This study was conducted to investigate the vegetable eating behaviors and preferences of elementary school students by stage of change for vegetable intake. The subjects consisted of 191 fourth and fifth grade elementary school students from Gyeonggi province. The stage of change for vegetable intake was categorized into three groups: precontemplation (PC, 18.4%), preparation (P, 43.5%), and action/maintenance (A&M, 48.2%). The trend to eat a variety of foods was more distinctive as the students went from the PC to the A&M stage. The stage of change for vegetable intake was closely related with the kimchi-eating pattern of the students. The A&M group ate more vegetables than the PC group because they liked vegetables and/or wanted to prevent disease. The PC group had a lower tendency to follow recommendations for vegetable eating than the P and A&M groups. The PC group also had an incorrect notion that low vegetable consumption over an extended time would not have a big impact on their health. The vegetables of high preference for the elementary school students were potato, sweet potato, lettuce, radish, perilla leaf, cucumber, and cabbage. The vegetables of low preference were spinach, onion, balloon flower, and green pepper. The PC group had lower preferences for most vegetables than the P and A&M groups. Therefore, careful nutrition education is necessary especially for students in the PC group in order to explain the positive effects of vegetable intake and negative effects of an unbalanced diet. It is also necessary to survey students' tastes consistently and to develop recipes that encourage them to consume more vegetables agreeably.

• Journal of Plant Biotechnology
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• 제43권3호
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• pp.293-301
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• 2016

High-quality gene sets are necessary for functional research of genes. Although Perilla is a commonly cultivated oil crop and vegetable crop in Southeast Asia, the quality of its available gene set is insufficient. To construct a high-quality Perilla gene set, we sequenced mRNAs extracted from different tissues of Perilla citriodora, the wild species (2n = 20) of Perilla. To make a high-quality gene set for P. citriodora, we compared the quality of assemblies produced by Velvet and Trinity, the two well-known de novo assemblers, and improved the de novo assembly pipeline by optimizing k-mers and removing redundant sequences. We then selected representative transcripts for loci according to several criteria. The improved assembly yielded a total of 86,396 transcripts and 38,413 representative transcripts. We evaluated the assembled transcripts by comparing them to 638 homologous Arabidopsis genes involved in fatty acid and TAG biosynthesis pathways. High proportions of full-length genes and transcripts in the assembled transcripts matched known genes in other species, indicating that the P. citriodora gene set can be applied in future functional studies. Our study provides a reference P. citriodora gene set for further studies. It will serve as valuable genetic resource to elucidate the molecular basis of various metabolisms.