• Title, Summary, Keyword: pine nut

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The Effects of Perilla and Pine Nut Diets on Serum Lipids in Rats. (들깨와 잣 첨가식이(添加食餌)가 흰쥐의 혈청(血淸) 지질(脂質)에 미치는 영향(影響))

  • Lee, Yong-Ock;Cho, Hu-Jong
    • Journal of the Korean Applied Science and Technology
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    • v.1 no.1
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    • pp.57-64
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    • 1984
  • The study was performed to understand the effects of perilla and pine nut oils on hypercholesterolemia in cholesterol-fed male rats. All rats fed with the experimental diets for 3 weeks were decapitated to take serum. From the serum, the levels of total cholesterol, triglyceride, HDL-cholesterol, free cholesterol, phospholipid, lipoprotein and glucose were measured, and the results were summarized as follows. 1. The experimental diets supplemented with perilla and pine nut did not influence on the body weight and on amount of food intake, but decreased significantly total cholesterol level by the rate of 22-30% 2. The perilla diets decreased the ${\beta}-/{\alpha}-lipoprotein$ value from 0.99 to 0.50-0.51, but the pine nut diets decreased to 0.68-0.69. 3. The 10% diets of perilla and pine nut decreased the triglyceride concentration by the rate of 11-14%, but it was not significant difference. 4. The perilla diets increased the HDL-cholesterol level by the rate of 53-72%, and the pine nut diets 72-92%, but both of these diets did not influence on the free cholesterol concentration. 5. The perilla diets decreased phospholipid concentration by the rate of 20-23%, but it was not significant difference. 6. The diets of 10% perilla and 5% pine nut decreased significantly the free fatty acid concentration by the rate of 48% and 34% respectively. 7. The diets of 10% perilla and pine nut decreased a little the glucose level, but it was not significant difference.

Properties of Crude Amylase Isolated from Pine Nut (잣에 존재하는 아밀라제의 특성)

  • Kim, Jong-Sang;Seog, Ho-Moon
    • Korean Journal of Food Science and Technology
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    • v.26 no.4
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    • pp.398-402
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    • 1994
  • The participation of thermostable amylase in the decrease of viscosity of pine nut's porridge was investigated using the crude enzyme obtained from ammonium sulfate fractionation of pine nut extracts. The fraction precipitated at $35{\sim}55%$ saturation of ammonium sulfate had the highest specific activity of the enzyme. ${\alpha}-amylase$ activity was maximal at $75^{\circ}C$, pH 5.4. Amylograph data showed that addition of the enzyme to rice flour resulted in the significant decrease of its viscosity, suggesting the existence of thermostable ${\alpha}-amylase$ in pine nut.

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The Effect of Processing Condition on Preference in Sensory Quality of Pine Nut Gruel (잣죽의 제조조건이 관능적 품질의 기호도에 미치는 영향)

  • Zhang, Xian;Lee, Fan-Zhu;Kum, Jun-Seok;Ahn, Tae-Hoi;Eun, Jong-Bang
    • Korean Journal of Food Science and Technology
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    • v.35 no.1
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    • pp.33-37
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    • 2003
  • Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

Studies on the Physico-chemical Properties of the Pine Nut's Gruel During Storage (잣죽의 저장에 따른 이화학적 성질변화)

  • Lee, Seog-Won;Bae, Se-Kyung;Rhee, Chul
    • Korean Journal of Food Science and Technology
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    • v.32 no.1
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    • pp.140-146
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    • 2000
  • The physicochemical properties, such as retrogradation, fat acidity and viscosity, on the pine nut's gruel at various contents of pine nut (0, 1, 3 and 5%) during storage at 4, 25 and $40^{\circ}C$ were investigated. The degree of retrogradation was increased rapidly at the initial storage stage. The lowest value (about 10%) of the degree of retrogradation was observed in the gruel sample containing 3% of pine nut. Also, the rate constant of retrogradation was showed the lowest value (0.0422) in the gruel containing 3% of pine nut regardless of storage temperatures. The fat acidity was showed the lower value than 30 mg KOH in all samples. The viscosity increasing velocity(RVU/min) between holding strength and final viscosity was decreased as the pine nut's content was increased. However, it was not affected by the storage temperatures.

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Cholesterol-Lowering Effect of Pine Nut in Plasma of Rats (잣 성분의 혈중 콜레스테롤 저하효과)

  • Park, Young-Seo;Chung, Myong-Soo
    • Korean Journal of Food Science and Technology
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    • v.37 no.5
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    • pp.702-708
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    • 2005
  • Cholesterol-lowering effect of pine nut on mice was investigated by examining changes in body weight, feed intake, and triglyceride, total cholesterol, high density liporotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), and very low density lipoprotein cholesterol (VLDL-C) contents in mice plasma. Changes in body weight and feed intake between pre-designed experimental animal groups fed various contents of cholesterol and pine nut and control group fed basal diet were not significantly different. Food efficiency ratio of experimental groups fed higher than 10% pine nut was significantly higher than that of control group. Apparent differences in atherogenic index representing cholesterol-lowering effect in plasma were not found among all groups fed 0-20% pine nut. Inhibition activities of water and hexane extracts of pine nut on HMG-CoA reductase and cholesterol esterase were examined in vitro. Hexane extract showed 66% inhibition effect on HMG-CoA reductase, whereas none was observed with water extract.

Analysis of Soil Moisture Characteristics in Nut Pine Forest about Seasons and Soil Layers (잣나무림에서의 시기별 토층별 토양수분 특성분석)

  • Hong, Eun-Mi;Choi, Jin-Yong;Yoo, Seung-Hwan;Nam, Won-Ho
    • Journal of The Korean Society of Agricultural Engineers
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    • v.54 no.4
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    • pp.105-114
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    • 2012
  • Soil moisture plays a pivotal role in hydrological processes, especially in the forest which covers more than 64% of the national land. Soil moisture was monitored to analyze soil moisture change characteristics in terms of time and soil layers in this study. 2 Years soil moisture change data was obtained from the experimental nut pine forest and statistical analysis including auto-correlation and cross-corelation among soil moisture data from different soil layers was conducted. Using the monitored soil moisture data, a relationship between soil moisture change and precipitation was analyzed and seasonal soil moisture change characteristics were analyzed. From the result of inter-relationships among soil layers in terms of season and time lag, soil moisture change characteristics in the nut pine forest were upper soil layers were much sensitive than lowers, and seasonal variation if soil moisture for upper soil layers were bigger than lowers showing low correlation with precipitation in winter and spring due to freezing and snowfalls.

생리활성 추출물의 첨가급여가 육계의 성장능력과 혈청 및 고기의 콜레스테롤 함량, 지질산화에 미치는 영향

  • Lee, U-Jin;Park, Jae-In;Kim, Chang-Hyeok;Lee, Gyu-Ho
    • Proceedings of the Korea Society of Poultry Science Conference
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    • pp.72-73
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    • 2005
  • This study was carried out to investigate the effects of extracts supplements of pine nut cone on the broiler performance and the cholesterol content, the lipid oxidation of serum and meat of broilers. The control group was fed a common basal diet without antibiotics and the treatment group were fed a common basal diet with extracts of pine nut cone of 500ppm(T1), illite 1% +extracts of pine nut cone of 500ppm(T2), pine nut cone powder of 2.5%(T3) for 5 weeks. The weight gain and the feed intake were significantly higher treatment than control. The cholesterol content of serum was significantly decreased in T1, T2 group. The breast was also significantly decreased in T1, T2 group. The thigh was not different among treatment, but the cholesterol content of serum was significantly lower in T1, T2 treatment than control. TBARS of the brest and the thigh showed significantly lower than control. POV of the brest and the thigh showed different among treatment, but there were no correlations among treatment.

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Herbicidal Activities of Essential Oils from Pine, Nut Pine, Larch and Khingan Fir in Korea (국내산 소나무, 잣나무, 낙엽송, 분비나무 정유의 제초활성)

  • Yun, Mi Sun;Cho, Hae Me;Yeon, Bo-Ram;Choi, Jung Sup;Kim, Songmun
    • Weed & Turfgrass Science
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    • v.2 no.1
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    • pp.30-37
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    • 2013
  • The objective of this research was to understand herbicidal activity of essential oils isolated from leaves of pine (Pinus densiflora), nut pine (Pinus koraiensis), larch (Larix kaempferi) and khingan fir (Abies nephrolepsis) in Korea. In a seed bioassay, essential oils of nut pine, larch and khingan fir inhibited the growth of rapeseed (Brassica napus) seedlings by 50% at 4,766, 1,865, $5,934{\mu}g\;ml^{-1}$, respectively, however, that of pine did not show any herbicidal effect. In a green house experiment, fall panicum, Southern crabgrass, sorghum, barnyardgrass, quackgrass, black nightshade, Indian jointvetch, velvet leaf, and Japanese morningglory were controlled in 24 hours by the foliar application of 10% essential oils from pine, nut pine, larch and khingan fir. The treated plant parts showed burndown effect, however, new shoots appeared 3 days after treatment. Results of GC-MS analysis showed that essential oils from pine, nut pine, larch and khingan fir contained 16, 25, 25, and 16 compounds, respectively, with hydrocarbons, alcohols, ketones, and esters. The major compounds of the essential oils were 3-carene, bornyl acetate, camphene, limonene, ${\alpha}$-pinene, ${\beta}$-pinene and ${\beta}$-phellandrene.

The Effects of Perilla and Pine Nut on Blood Components in Rats (들깨와 잣이 흰쥐의 혈액 성분에 미치는 영향)

  • Jho, Hu Jhong
    • Journal of Environmental Health Sciences
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    • v.10 no.1
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    • pp.99-106
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    • 1984
  • The diets used to this experiment were composed only of stock diet for group A, a mixture of stock diet and 2% cholesterol for group B, and 5%, 10% perilia powder for group C, D and 5%, 10% pine nut for group E, F in addition to group B diet respectively. All groups fed with these experimental diets for 3 weeks were fasted for 15 hours at the end of the experiment, and then they were decapitated to take serum. The serum was used to measure the level of glucose, total cholesterol, triglyceride, HDL-cholesterol and lipoprotein composition. The results were summarized as follows. 1. Perilla and pine nut diets have no influence on body weight and food intake in cholesterolfed male rats 2. The blood glucose level was not changed significantly at groups C-F. 3. Total cholesterol level was significantly decreased by 21.6% ~ 29.7% at group C-F than at group B. 4. HDL-cholesterol level was increased by 51.3% ~ 86.1% at group C-F than at Group B. 5. The $\alpha/\beta$ ratio which is 0.51 at the group A was risen to 0.99 at the group B. However, this ratio was decreased to 0.5 0 - 0.51 at group C, D and to 0.68 - 0.69 at group E.F.

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Triglyceride Composition of Pine Nut Oil (잣기름의 Triglyceride조성(組成))

  • Chun, Suck-Jo;Park, Yeung-Ho
    • Korean Journal of Food Science and Technology
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    • v.16 no.2
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    • pp.179-181
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    • 1984
  • The present study was directed to define the triglyceride composition of pine nut oil. The triglycerides were separated from pine nut oil by thin layer chromatography, and fractionated by high performance liquid chromatography on the basis of partition numbers. Each of these collected fractions were fractionated again by gas liquid chromatography (GLC) according to the acyl carbon number of the triglyceride, and fatty acid composition of the triglyceride was also analyzed by GLC. The pine nut oil consisted of thirty two kinds of triglycerides, and the major triglycerides of pine nut oil were those of $(C_{18:2},\;C_{18:2},\;C_{18:3}\;;\;34.9%)$, $(C_{18:1},\;C_{18:2},\;C_{18:3}\;;\;10.8%)$, $(C_{18:1},\;C_{18:1},\;C_{18:2}\;;\;9.9%)$, $(C_{18:1},\;C_{18:1},\;C_{18:1}\;;\;6.5%)$, $(C_{18:1},\;C_{18:1},\;C_{18:2}\;;\;6.3%)$, $(C_{18:1},\;C_{18:1},\;C_{18:3}\;;\;4.8%)$, $(C_{16:0},\;C_{18:2},\;C_{18:3}\;;\;3.3%)$, $(C_{18:0},\;C_{18:1},\;C_{18:2}\;;\;2.7%)$, $(C_{16:0},\;C_{18:1},\;C_{18:2}\;;\;2.6%)$, $(C_{16:0},\;C_{18:2},\;C_{18:2}\;;\;2.2%)$, $(C_{16:0},\;C_{18:1},\;C_{18:3}\;;\;1.9%)$, $(C_{16:0},\;C_{18:2},\;C_{18:2}\;;\;1.7%)$, $(C_{16:0},\;C_{18:1},\;C_{18:1}\;;\;1.7%)$, $(C_{18:1},\;C_{18:3},\;C_{18:3}\;;\;1.5%)$.

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