Effects of Added Supercritical Carbon Dioxide (SC-CO2) Extracts from Sweet Potatoes (Ipomoea batatas L.) and Watermelon (Citrullus lantus L.) on Oxidative Stability of Perilla Seed Oil

황색고구마 및 수박 초임계이산화탄소 추출물이 들기름의 산화안정성에 미치는 영향

  • Lee, Kyo-Yeon (Division of Applied Life Science, Gyeongsang National University) ;
  • Kim, Ah-Na (Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Hye Young (Division of Applied Life Science, Gyeongsang National University) ;
  • Pyo, Min Jeong (Division of Applied Life Science, Gyeongsang National University) ;
  • Choi, Sung-Gil (Dept. of Food Science and Technology (Institute of Agriculture and Life Sicences), Gyeongsang National University)
  • 이교연 (경상국립대학교 응용생명과학부 응용생명과학전공) ;
  • 김아나 (경상국립대학교 농업생명과학연구원) ;
  • 이혜영 (경상국립대학교 응용생명과학부 응용생명과학전공) ;
  • 표민정 (경상국립대학교 응용생명과학부 응용생명과학전공) ;
  • 최성길 (경상국립대학교 식품공학과(농업생명과학연구원))
  • Received : 2021.07.06
  • Accepted : 2021.07.29
  • Published : 2021.08.30


This study was carried out to investigate the effects of supercritical carbon dioxide (SC-CO2) extracts from sweet potatoes (SP) and watermelon (WM) on the oxidative stability of perilla seed oils (POs) over the existing ones. A comparison was done between the oxidative stability of perilla oil (PO) after the addition of 0.1% of SP, and WM extracts and PO without extract. The oxidative stability was measured based on the viscosity, acid value (AV), peroxide value (POV), antioxidant (DPPH) activity, p-anisidine value (p-AV), and fatty acid composition. The viscosities ranges were: PO without extract, from 53.99±0.99 to 74.38±1.61 cps, PO with SP extract, from 53.99±0.10 to 58.73±0.8 cps, and PO with WM extract, from 53.98±0.10 to 56.00±0.70 cps. While the PO containing the SC-CO2 extracts had significantly lower AV, POV, and p-AV, their antioxidant activity was approximately 10 times higher than that of the PO without extract. There were no significant differences in fatty acid composition between SC-CO2 extracts added groups and PO without extract (p<0.05). The findings of this study confirmed that the SC-CO2 extracts from sweet potatoes and watermelon enhanced the oxidative stability of perilla seed oils, and are potential natural antioxidants for use in the food industry.



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