Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
KOREAN JOURNAL OF CROP SCIENCE
Journal Basic Information
Journal DOI :
The Korean Society of Crop Science
Editor in Chief :
Lee, Sang Chul
Volume & Issues
Volume 36, Issue s01 - Dec 1991
Volume 36, Issue 6 - Dec 1991
Volume 36, Issue 5 - Oct 1991
Volume 36, Issue 4 - Aug 1991
Volume 36, Issue 3 - Jun 1991
Volume 36, Issue 2 - Apr 1991
Volume 36, Issue 1 - Feb 1991
Selecting the target year
Oil Content and Fatty Acid Composition of Rice Grain
Rae-Kyung Park ; Soo-Yeon Cho ;
KOREAN JOURNAL OF CROP SCIENCE, volume 36, issue s01, 1991, Pages 1~8
To obtain a clue information related to preservability and/or palatability of rice, the varietal and environmental variation of lipid and fatty acid composition and interrelationship among these components and other physicochemical properties of rice grain was examined for fourteen Korean rice cultivars(9 japonica, 5 Tongil-type) and one indica scented rice grown at the paddy field of Crop Experiment Station in 1989 and 1990. Varietal variation of lipid contents in brown and milled rice ranged of 2.15-2.98% and 0.37-1.55%, respectively with no significant difference in lipid content between two rice groups. The main fatty acids composing the rice lipid were oleate, linoleate and palmitate, which covered 85-94% of total fatty acid composition. Oleate of both brown and polished rice was significantly lower in japonica than in Tongil-type rice, while linoleate of brown rice and myristate of milled rice were considerably higher in the former than in the latter rice group. Tongil-type rice showed significantly higher portion of saturated fatty acids to unsaturated ones in the lipid of brown rice compared with japonica. Myristate and saturated/unsaturated fatty acid ratio in milled rice were relatively higher than those in brown rice, while oleate in the former was lower than that in the latter. Myristate and saturated fatty acids showed larger yearly variation compared with varietal variation, and oleate and linolenate showed especially large variety x year interaction. In both brown and milled rice linoleate revealed significantly negative correlation with oleate, palmitate and arachidate, and linolenate showed also same negative association with arachidate. There was sifnificant negative correlation between myristate and linoleate or palmitate and eicosenoate, and arachidate in brown rice. In polished rice linoleate was significantly and positively correlated with linolenate. Especially, oleate was almost linearly negatively correlated with total content of linoleate and linolenate in both hulled and polished rice grain. Total content of saturated fatty acids was largely covered by palmitate, while the total content of unsaturated fatty acids was mainly controlled by linoleate. Oleate was negatively correlated with unsaturated fatty acids but positively associated with saturated fatty acids. Lipid content of brown rice was most closely related with palmitate and linoleate, while the oil content of milled rice was firstly contributed by oleate. Myristate was markedly negatively correlated with protein and pottasium content of milled rice. The pottasium and magnesium content of milled rice was significantly negatively correlated with saturated fatty acids and positively associated with unsaturated fatty acids. The pottasium was also positively correlated with the lipid content of polished rice.
Varietal Differences of Seed Oil Content and Fatty Acid Composition in Soybean
Eun-Hui Hong ;
KOREAN JOURNAL OF CROP SCIENCE, volume 36, issue s01, 1991, Pages 9~19
This study was conducted to obtain basic information for breeding materials on the oil quality improvement of soybean (Glycine max. (L.) Merrill) seeds. Crude lipid contents and fatty acid compositions of seeds were investigated to 100 varieties of domestic and introduced soybeans and lipid fractions of seeds were analyzed to 3 varieties of domestics. Crude lipid contents of 100 soybean varieties ranged 12.1-23.0%. Crude lipid contents of domestic soybean varieties showed higher as compared to introduced varieties, and autumn type varieties of domestics had higher crude lipid content than summer type varieties. Oleic and linoleic acids of the soybean varieties tested were averaged 76.7% of seed oil in fatty acid composition. Domestic and autumn type varieties showed lower oleic and higher linoleic acids than introduced and summer type varieties of soybeans. Crud lipid content of soybean varieties was increased as palmitic acid decrement and linoleic acid increment. Seed weight of the varieties tested showed positive with oleic acid and negative correlation with linoleic and linolenic acids. Triglyceride composition of 3 soybean varieties was contained 82.8% and found differences among the varieties.
Sesame Breeding for Oil Quality Improvement VI. Varietal Differences of Oil Content and Fatty Acid Composition
Jung-Il Lee ;
KOREAN JOURNAL OF CROP SCIENCE, volume 36, issue s01, 1991, Pages 20~32
Variations of Oil Content and Fatty Acid Composition in Groundnut Germplasm
KOREAN JOURNAL OF CROP SCIENCE, volume 36, issue s01, 1991, Pages 33~47
Groundnut germplasms of 172 varieties collected at Crop Experiment Station were used to analyze their oil content and fatty acid composition to obtain basic information for breeding of high oil quality varieties. The results on oil and fatty acid content were classified as based on their genetic backgrounds of origin. flowering date. plant type and 100 kernel weight. Mean oil content of the 172 varieties was 51.3%. The highest oil content was 57% in RPIS 152108 being the Spanish plant type and 41g/100 kernels. Major fatty acids contained in the oil were oleic and linoleic acids showing 81.4% in mean of 172 varieties. Of the both fatty acids, oleic acid was 42.6% and linoleic acid 38.5% in mean value. The highest oleic acid variety was 61R-PYT-224 being 54.1%. and the highest linoleic acid variety was RPIS 152136 being 49%. Minor fatty acids in the oil were composed with palmitic, stearic. arachidic. eicosenoic and behenic acids being 18.7% in total mean content of the five fatty acids. Those minor fatty acids also showed considerable variations in content by origin. plant type. flowering date and seed size of the varieties. The oil content correlated with stearic acid positively and with oleic acid negatively. of the fatty acids. oleic acid was highly correlated with linoleic acid negatively being r=-0.839＊＊. However. those two fatty acids were correlated with the other minorfatty acids negatively. Current Korean six cultivars were analyzed on their glyceride content. The highest triglyceride variety was Namdaetangkong being 95%. and the lowest triglyceride variety was Jinpuongtangkong being 85. 2% in triglyceride content.
Quality Improvement in Perilla I , Varietal Differences of Oil Content and Fatty Acid Composition
Jung-Il Lee ; ; Kwang-Ho Kim ;
KOREAN JOURNAL OF CROP SCIENCE, volume 36, issue s01, 1991, Pages 48~61
This study was conducted to obtain basic informations on the oil quality improvement of perilla seed. Local collections of 165 strains/or varieties were analyzed on their oil content and fatty acid composition and glyceride contents of seeds. Seed oil content of the tested varieties were ranged fro 34.8 to 54.1% with 45.3% of varietal means. From the experiment, 'Pungsan'. 'Naju' and 'Namwon' were selected as high oil varieties of which content was as high as 53.1%. Oil content of medium and late varieties in maturity showed higher as compared to early varieties. and appeared differences by seed coat color. and small seed varieties showed higher seed oil content than in large seed varieties by seed size. Linolenic and linoleic acid content of which major fatty acids in perilla seed were 78.1% in average of tested varieties. Fatty acids composition of perilla varieties were not significantly different by maturity. seed coat color and 1,000 seeds weight. Oil content showed high positive correlation, with stearic and linolenic acids and negative correlation with linoleic acid. One of the experiment to find fast and accurate testing method in perilla seed oil, it was confirmed that a calibralion for an Infra-Alyzer 450 using log reflectance readings at 2310, 2230, 1982. 1818 and 1445 nm could be used without adjustment of the oil content in perilla with a standard deviation of differences against soxtec assay of 0.47%. Triglyceride contents of 4 perilla leading varieties were ranged from 89.2 to 92.9% with the average content of 89.2%. and showed differences among the varieties.
Oil Content and Fatty Acid Composition of Rapeseed.
Rae-Kyung Park ; Jung-Il Lee ;
KOREAN JOURNAL OF CROP SCIENCE, volume 36, issue s01, 1991, Pages 62~78
To obtain the basic information on the oil quality improvement, seed oil, fatty acid composition and glyceride content were analyzed in 146 Brassica varieties. Seed oil content of the tested varieties were ranged from 25.6 to 47.4% with 40.1% of varietal mean. From the experiment, Mokpo 71, Mokpo 90 and Dankyo 12 were selected as high oil strains of which content was as high as 45%. Oil contents showed highest in Korean hybrid by origin and late varieties by maturity and large seed varieties by 1,000 seed weight. Palmitic, stearic and linolenic acid contents showed no significant differences, but oleic, linoleic, eicosenoic and erucic acid contents appeared differences by varietal orgin. Oleic and linoleic acid content of improved varieties increased 43.3%, 7% higher than that of unimproved varieties, respectively. Improved varieties have not contained erucic acid. Oil content showed high positive correlation with palmitic, stearic and oleic acid, while the negative correlation with eicosenoic and erucic acid. A high positive correlation was observed between oleic and linoleic acid. On the other hand, a significant negative correlation were showed between erucic acid and oleic, linoleic acid. Erucic acid was positively associated with eicosenoic acid. Triglyceride content of three rapeseed varieties were ranged from 82.6% to 84.9% and showed differences among the varieties.