• BMB Reports
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• v.37 no.6
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• pp.749-752
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• 2004

Saturated fatty acids are less vulnerable to lipid peroxidation than their unsaturated counterparts. In this investigation, individual fatty acids of the $C_{16}$, $C_{18}$ and $C_{20}$ families were subjected to the thiobarbituric (TBA) assay. These fatty acids were chosen based on their degree of saturation and configuration of double bonds. Interestingly, an assay threshold was reached where increasing the fatty acid concentration resulted in no additional decrease in the TBARS concentrations. Therefore, the linear range of TBARS inhibition was determined for fatty acids in the $C_{16}$ and $C_{20}$ families. The rate of TBARS inhibition was greater for the saturated than for unsaturated fatty acids, as measured from the slope of the linear range. These findings demonstrate the need to standardize the TBARS assay using multiple fatty acid concentrations when using this assay for measuring in vitro lipid peroxidation.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2000.11a
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• pp.14-35
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• 2000

There have been growing interests in olive oil, which is attributed to the beneficial health effects of the Mediterranean diet. Numerous studies suggest that oleic acid, the major fatty acid in olive oil, may contribute to less incidence of coronary heart disease(CHD) in the Mediterranean area. Although the major effects of high monounsaturated fatty acid(MUFA) consumption on lowered plasma cholesterol are generally attributed to the consequential replacement of saturated fatty acid in diets, some studies have shown a modest cholesterol lowering effect of MUFA alone when it replaces dietary carbohydrate at an equal amount of energy. Furthermore, MUFA increases the level of the protective high-density lipoprotein cholesterol more than polyunsaturated fatty acid(PUFA) does when these two classes of fatty acids replace carbohydrates in the diet. It has been generally recommended that optimal dietary fat should be rich in MUFA, such as oleic acid, low in saturated fatty acids and provide adequate amounts of PUFA. However, no conclusive observations have been made yet mainly due to a difficulty in controlling the proportion of oleic acid without adjusting the levels of the other fatty acids to be constant, which could also affect plasma cholesterol levels. Recent findings also suggest that dietary PUFA results in higher tendency toward lipid peroxidation whereas with MUFA the susceptibility of low density lipoprotein to oxidative stress is reduced. More studies are needed to clarify the effects of MUFA on reducing the incidence of CHD.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.1-8
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• 1998

This study was conducted to investigate the effects of $\alpha$-, ${\gamma}$-, $\delta$-Tocopherols on oxidative stability of lipid in hamburger patties during frozen storage. Hamburger patty samples were prepared with the addition of tocopherol by fat basis: control, treat 1 (control+0.02% $\alpha$-tocopherol), treat 2 (control+ 0.02% ${\gamma}$-tocopherol were cooked at 85$^{\circ}C$ for 3 minutes and the stored at -1$0^{\circ}C$ or 3$0^{\circ}C$). The fatty acids composition of the hamburger samples were analyzed during the storage periods (1, 20, 40, 60 and 80 days). there was no difference in the fatty acids composition among control and treatment groups in early storage time; however, content of unsaturated fatty acid was decreased in control group and slightly decreased or almost not changed in treatment groups as the storage period passed. No difference in the ratio of saturated fatty acid : unsaturated fatty acid (SFA : USFA) and saturated fatty acid : monounsaturated fatty acid : unsaturated fatty acid (SFA : MUFA : PUFA) between control and treatment groups at early storage time. However, SFA : USFA and SFA : MUFA : PUFA was decreased in control and slightly decreased or not changed in all treatment groups as the storage period passed.

• Journal of Nutrition and Health
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• v.27 no.9
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• pp.901-909
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• 1994

The effects of sardine oil(high in eicosapentaenoic acid : EPA) and tuna oil(high in docosahexaenoic acid : DHA, also high in EPA) on fatty acid composition of brain and learning ability were evaluated in male weanling Sprague-Dawley rats and compared with the effects of corn oil and beef tallow. Animals assigned by randomized block design to one of the four experimental diet groups containing dietary lipid at 15%(w/w) level were given ad libitum for 7 weeks. Food intake and body weight gain of the fish oil groups were significantly lower than those of the corn oil and beef tallow groups. However, brain weights of the groups were not significantly different. In the brain fatty acid composition, the corn oil group showed high concentrations of n-6 fatty acids, the fish oil groups of n-3 fatty acids, and the beef tallow group of saturated fatty acids. Brain EPA and DHA contents of the fish oil groups showed significantly higher than the other groups while the brain ratio of saturated/monounsaturated/polyunsaturated fatty acid was controlled in a narrow range. In a maze test, the fish oil groups appeared to arrive at the goal faster than the corn oil and beef tallow groups. It explained that EPA in diets might efficiently convert to DHA resulting in DHA accumulation in brain tissue and might increase the learning performance as DHA did.

• Journal of the Korean Chemical Society
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• v.5 no.1
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• pp.18-21
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• 1961

The hydroxydation of the saturated fatty acids in order to prepare hydroxy fatty acids in the presence of catalysts was reported by several workers. The considering commercial applications of this reaction, authors studied on the hydroxydation of natural fats composed of nonhydroxy saturated fatty acids. Tallow and stearic acid were tested with manganese dioxide as catalyst, $110 {\pm}3^{\circ}C,$ and under atmospheric oxygen. The highest hydroxyl values were obtained at 20 hours for tallow, 107.6 and at 14 hours for stearic add, 116.0.

• Journal of the Korean Applied Science and Technology
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• v.4 no.1
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• pp.83-89
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• 1987

The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3％ for dried mollusk ones, and from 0.1 to 2.3％ for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the most abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:0, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.3
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• pp.378-383
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• 2016

The objective of this study was to determine the effects of chromium methionine (Cr-Met) chelate supplementation on blood metabolites and fatty acid profile of beef from Holstein steers during late fattening period. Fifteen Holstein steers were allotted randomly into two groups including the control (non Cr-Met feeding, NCM, ave. body weight [BW] = $483{\pm}25.7kg$) and the treatment (Cr-Met feeding for 4 months, 4CM, ave. $BW=486{\pm}27.5kg$) group. The feeding amount of Cr-Met to animals was limited to 400 ppb/cow/d and was supplemented to total mixed ration. No difference in blood albumin, alkaline phosphatase, urea-nitrogen, calcium, creatine, glucose, total protein, triglyceride, and cholesterol were observed between the treatment groups (p>0.05). The level of high density lipoprotein was higher in the 4CM group than the NCM group, whereas low density lipoprotein was lower in the 4CM group (p<0.05). The fatty acid composition (caprate, laurate, myristate, pentadecanoate, palmitate, palmitoleate, margarate, cis-11 heptadodecanoate, stearate, oleate, trans-vaccenate, linoleate, cis-11 eicosenoate, docosa hexaenoic acid, and docosa pentaenoic acid) of the beef showed no difference between the two groups (p>0.05). The arachidonic acid level tended to be higher in the 4CM than the NCM group (p = 0.07). Cr-Met had no influence (p>0.05) on the ratio of saturated, unsaturated, unsaturated/saturated, monounsaturated/saturated and polyunsaturated/saturated fatty acids whereas the ratio of polyunsaturated fatty acids (PUFA) in the 4CM group was comparatively higher than the NCM group (p<0.05). This study concluded that feeding Cr-Met supplementation in 400 ppb/d to Holstein steers for 4 months during late fattening period can improve some blood metabolites and beef quality by increasing PUFA and gamma-linoleate compositions of beef.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1998.11a
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• pp.179-182
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• 1998

The structural changes of molecules on the water surface were measured by displacement currents and $\pi$-A isotherm. By using a theoretical equations we calculated charges($\Delta$Q) and dipole moment( $m_{z}$) of saturated fatty acids( $C_{12}$, $C_{14}$, $C_{16}$). The dynamic behavior of saturated fatty acid monolayers at the air/water interface was investigated using a displacement current-measuring technique coupled with the so called Langmuir film technique and also the dipole moment of the acids was determined.as determined.d.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.110-122
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• 1996

The n-3 family fatty acids containing ${\alpha}$-linolenic acid(18:3, ALA) have been known as physiological activation materials such as inhibitory effects on the incidence of hyper-tension, coronary heart disease and cancers as well as the control of senilc dementia. Although a lot of ALA(about $63\%$) are contained in perilla oil, it has not been commercialized yet because the purification technique of the ALA has not been well established. The procedure of purification of ALA from perilla oil was saponified with 1 N-KOH /ethanol and then saturated and low level unsaturated fatty acids were removed by low-temperature crystallization method. The concentrated unsaturated fatty acids (containing about $75\%$ ALA) went down through the silver nitrate-impregnated silica column chromatography for separation of high purity of ALA. The results obtained we Fraction B, C and D contained ALA more than $85.5\%$(recovery, >$88.9\%,\;95.4\%$(recovery, >$54.4\%$) and $99.9\%$(recovery, >$31.5\%$) in purity, respectively. Seed oil content of the tested varieties were ranged from 34.8 to $54.1\%$ with $45.3\%$ of varietal means. The major omega fatty acids contained in the oil were oleic acid(n-9) $15.2\%$, linoleic acid(n-6) $13.9\%$ and linolenic acid(n-3) $63.1\%$ in the mean value. Varietal variation of n-9, 6 and 3 fatty acids ranged of $9.5\~21.4\%,\;9.1\~20.4\%$ and $50.6\~70.5\%$ respectively. Unsaturated fatty acid were averaged $92.2\%$ of seed oil in fatty acid composition. The ratios of n-6 to n-3 ranged of $0.13\~0.34\%$($0.22\%$ in mean value). The highest n-3 fatty acid variety was Yecheonjong being $70.5\%$. The lowest variety in ratios of n-6 to n-3 was Goseongjong being $0.13\%$. Oil content showed positive correlation with stearic acid and linolenic acid, while the negative correlation with oil content and linoleic acid. On the other hand, A significant negative correlation were showed between linolnic acid and the ratios n-6/n-3 fatty acid, saturated fatty acid. Saturated fatty acid was highly correlated with unsaturated fatty acid negatively being $r= -0.723^{**}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.811-815
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• 1994

In this study the quantity and the ratio of saturated and unsaturated fatty acids were investigated with using gas chromatography after non-polar lipid of the flint corn in the growing period was extracted with the solution of chloroform : methanol (2 : 1) and then separated by the SACC method. Neutral lipid was separated into monoglyceride(MG), 1, 3-diglyceride (1, 3-DG) , free fatty acid (FFA) , triglyceride (TG), cholesteryl ester (CE). Fatty acid of each spot was mainly composed of linoleic , oleic and palmitic acids. Lonolieic acid decreased in MG(54.5-51.4%), CE(31.3-28.9%) but increased ini TG(57.2-63.8%) during growth process. Olec acid increased in MG(25.7-29.3%), 1, 3-DG(24.7-28.9%), CE(16.7-19.9%) but decreased in TG28.6-23.1%). Palmitic acid decreased in MG(12.8-11.5%), FFA(25.7-24.1%), TG(10.4-9.3%) but increased in CE(26.4-31.5%) during a growth process. The ratio of unsaturated to saturated fatty acid in TG(7.01-7.84%) was higher in five spots of neutral lipid and in 1, 3-DG(4.61-4.16%) decreased growth process but increased in MG(5.06-5.60%), TG(7.01-7.84%).