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Variation in Fatty Acid Composition, Caffeic and Rosmarinic Acid Content, and Antioxidant Activity of Perilla Accessions

들깨 유전자원의 지방산 변이 및 rosmarinic acid와 caffeic acid의 함량에 따른 항산화 활성 비교

Kim, Da Jeong;Assefa, Awraris Derbie;Jeong, Yi Jin;Jeon, Young Ah;Lee, Jae Eun;Lee, Myeong Chul;Lee, Ho Sun;Rhee, Ju Hee;Sung, Jung Sook
김다정;;정이진;전영아;이재은;이명철;이호선;이주희;성정숙

  • Received : 2019.03.25
  • Accepted : 2019.04.12
  • Published : 2019.04.30

Abstract

Background: The aim of this study was to compare the fatty acid composition, antioxidant activity, and the content of two major phenolic acids, caffeic and rosmarinic acids, of 45 Perilla accessions collected from Russia. Methods and Results: A total of 45 accessions of the genus Perilla were used in this study. The antioxidant activities of these accessions were analyzed using a spectrophotometer, and their caffeic and rosmarinic acid contents were determined using a reversed-phase ultraperformance liquid chromatography (UPLC) system. The Perilla seed oil was recovered using hexane in a soxhlet extraction method. The fatty acid compositions were analyzed using a Shimadzu QP2010 gas chromatography-mass spectoroscopy system. The results showed that accessions IT226732 and IT274300 had the highest content of caffeic and rosmarinic acid, respectively. A cluster analysis based on antioxidant assay results and concentration of phenolic acids led to the categorization of Perilla accessions into three major groups. The accessions in Group I were characterized by higher caffeic and rosmarinic acid content and antioxidant activity, compared to the accessions in the other two groups (p < 0.05). The total oil content ranged between 28.39 and 46.89%. The compositions of oleic, linoleic, and linolenic acid ranged from 11.83 to 19.55%, 11.92 to 16.71%, and 59.19 to 67.28%, respectively. Conclusions: The results of this study indicated that accessions IT274300, IT226732, IT274293, IT235818, and IT235820 could be used as a source of functional materials.

Keywords

Perilla;Plant Germplasm;Functional Component;Oil Composition

Acknowledgement

Supported by : 국립농업과학원