Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
권호 표지
DOI QR코드

DOI QR Code

Monitoring of compositions of gamma-linolenic and omega-3 fatty acids in some functional foods consumed in market

유통중인 건강기능식품의 감마-리놀렌산 및 오메가-3 지방산 함량 모니터링

  • Kim, Dae-Kyung (Dept. of Food Science and Technology, Chungnam National University) ;
  • Shin, Jung-Ah (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
  • Received : 2011.03.10
  • Accepted : 2011.06.20
  • Published : 2011.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The compositions of health functional food products (HFFP; 18 products) containing gamma linolenic acid (GLA; $C_{18:3}$, n-6) and omega-3 fatty acids (EPA and DHA) were investigated. The contents of index components (especially, GLA and omega-3) in HFFPs were monitored by GC-FID analysis. Among the GLA products (sample No. 1~8), the content of GLA in most samples (except sample No.6) ranged from 8.04 to 9.98 g/100 g. These results were suitable for the reference standard (more 7.0 g/100 g) of HFF. In the omega-3 products (sample No. 10 and 15) derived from harp seal oil (HSO), the total contents of EPA and DHA were 14.21-15.98 g/100 g, respectively. These values were suitable for the reference standard (more 12.0 g/100 g) of HFF. Besides, among the omega-3 products (sample No.9, 11~14, 16~18) derived from fish oil, the total content of EPA and DHA ranged from 24.11 to 31.20 g/100 g. These results were suitable for the reference standard (more 18.0 g/100 g) of HFF. In the result of TLC analysis, the HFFPs of 18 were mainly composed of triacylglycerols (TAGs). The content of trans fatty acid in 18 HFFPs was detected in less than 0.30 g/100 g. For the detection of trans fatty acid, $^1H$-NMR (600 MHz) can be used because chemical shift of trans fatty acid was observed at 5.3 ppm in this study.

Keywords

References

  1. Bansal G, Zhou W, Tan TW, Neo FL, Lo HL. 2009. Analysis of trans fatty acids in deep frying oils by three different approaches. Food Chem. 116: 535-541. https://doi.org/10.1016/j.foodchem.2009.02.083
  2. Cho KH, Park YM. 2010. Cardiovascular disease and health functional foods. Korean J. Fam. Med. 31: 587-594. https://doi.org/10.4082/kjfm.2010.31.8.587
  3. Kim HJ, Lee KS, Lee KT. 2010. Synthesis and characterization of structured lipids from evening primrose seeds oil and rice bran oil. J. Korean Soc. Food Sci. Nutr. 39: 1156-1164. https://doi.org/10.3746/jkfn.2010.39.8.1156
  4. Kim JY, Kim DB, Lee HJ. 2006. Regulation on health/ functional foods in Korea. Toxicology 221: 112-118. https://doi.org/10.1016/j.tox.2006.01.016
  5. Kim YK, Himmelsbach DS, Kays SE. 2007. ATR-fourier transform mid-infrared spectroscopy for determination of trans fatty acids in ground cereal products without oil extraction. J. Agric. Food Chem. 55: 4327-4333. https://doi.org/10.1021/jf063729l
  6. Kim YM, Heo OS, Lee KT. 2007. Monitoring of crude fat and trans fatty acids contents of take-out foods in Daejeon, Chungcheong province. J. Korean Soc. Food Sci. Nutr. 36: 1010-1014. https://doi.org/10.3746/jkfn.2007.36.8.1010
  7. Knothe G, Kenar JA. 2004. Determination of the fatty acid profile y ¹H-NMR spectroscopy. Eur. J. Lipid Sci. Technol. 106: 88-96. https://doi.org/10.1002/ejlt.200300880
  8. Kris-Etherton PM, Harris WS, Appel LJ. 2003. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arterioscler. Thromb. Vasc. Biol. 23: e20-e31. https://doi.org/10.1161/01.ATV.0000038493.65177.94
  9. Korea Food & Drug Administration. 2006. Law of Health Functional Foods in Korea. Seoul, Korea.
  10. Korea Food & Drug Administration. 2009. Department of Food Standardization, Labeling of Trans Fats. Korea Food and Drug Administration, Seoul, Korea.
  11. Korea Food & Drug Administration. 2010. Department of Food Standardization, Raw material standardization of EPA, DHA. Korea Food and Drug Administration, Seoul, Korea.
  12. Korea Food & Drug Administration. 2011. Regulation of the Korea Food and Drug Administration. Public Comment No. 2011-17, Seoul. Korea.
  13. Lee JH, Adhikari P, Kim SA, Yoon T, Kim IH, Lee KT. 2010. Trans fatty acids content and fatty acid profiles in the selected food products from Korea between 2005 and 2008. J. Food Sci. 75: C647-C652. https://doi.org/10.1111/j.1750-3841.2010.01737.x
  14. Mahesar SA, Kandhro Aftab AA, Cerretani L, Bendini A, Sherazi STH, Bhanger MI. 2010. Determination of total trans fat content in Pakistani cereal-based foods by SB-HATR FT-IR spectroscopy coupled with partial least square regression. Food Chem. 123: 1289-1293. https://doi.org/10.1016/j.foodchem.2010.05.101
  15. Mossoba MM, Milosevic V, Milosevic M, Kramer JKG, Azizian H. 2007. Determination of total trans fats and oils by infrared spectroscopy for regulatory compliance. Anal. Bioanal. Chem. 389: 87-92. https://doi.org/10.1007/s00216-007-1262-7
  16. Myrnes B, Barstad H, Olsen RL, Elvevoll EO. 1995. Solventfree enzymatic glycerolysis of marine oils. J. Am. Oil Chem. Soc. 72: 1339-1344. https://doi.org/10.1007/BF02546209
  17. Pfeffer PE, Luddy FE, Unruh J. 1977. Analytical 13C NMR: A rapid, nondestructive method for determining the cis,trans composition of catalytically treated unsaturated lipid mixtures. J. Am. Oil Chem. Soc. 54: 380-386. https://doi.org/10.1007/BF02802040
  18. Reyes JF, Sepulveda MA. 2006. PM-10 emissions and power of a diesel engine fueled with crude and refined biodiesel from salmon oil. Fuel 85: 1714-1719. https://doi.org/10.1016/j.fuel.2006.02.001