Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Effect of Germination of Perilla Seed on the Oxidative Stability of the Oil

들깨기름의 산화안정성에 미치는 들깨 종실 발아의 영향

  • Kim, Choong-Ki (Department of Food Science & Technology, Chonbuk National University) ;
  • Song, Geun-Seoup (Department of Food Engineering, Iri National College of Agriculture & Technology) ;
  • Kwon, Yong-Ju (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, In-Sook (Department of Food & Nutrition, Sungshin Women's University) ;
  • Lee, Tae-Kyoo (Department of Food Science & Technology, Chonju Woosuk University)
  • 김충기 (전북대학교 식품공학과) ;
  • 송근섭 (이리농공전문대학 식품공업과) ;
  • 권용주 (전북대학교 식품공학과) ;
  • 김인숙 (성신여자대학교 식품영양학과) ;
  • 이태규 (전주우석대학교 식품공학과)
  • Published : 1994.04.01
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Abstract

The fresh perilla seed and tile one-year stored perilla seed were solvent extracted for their oil. On the other hand, the fresh seed and the stored seed were germinated in the dark at $25{\sim}28^{\circ}C\;for\;2{sim}3$ days and then solvent extracted. The above four kinds of perilla oil, that is, the oil from the nongerminated and fresh seed(NFO), the oil from the nongerminated and one-year stored seed (NSO), the oil from the germinated and fresh seed(GFO), and the oil from the germinated and one-year stored seed(GSO) were analyzed with regards to the chemical composition, and the effects of germination of the seed on the oxidative stability of perilla oil were studied. The iodine value and the saponification value were similar in all the perilla oils, but the acid value was increased by germination of the seed. The contents of free fatty acid and diacylglycerol were increased by germination of the seed, while the content of triacylglycerol was decreased. Of the polar lipid components, the content of phosphatidyl ethanolamine was greatly increased by germination of the seed. The contents of total tocopherol of perilla oil from the fresh seed and the one-year stored seed were 494 ppm and 439 ppm, respectively, and by germination of the seed increased to 560 ppm in GFO and 515 ppm in GSO, respectively. Especially a great change in the content of ${\gamma}-tocopherol$ was observed. The oxidative stability of perilla oil was increased by germination of the seed and the increase was distinct in the case of the one-year stored seed compared with that in the case of the fresh seed.

들깨 종자 발아가 들기름의 산화안정성에 미치는 영향을 규명하기 위하여 햇들깨와 묵은들깨를 $28^{\circ}C$에서 $2{\sim}3$일간 발아시켜 각각의 들깨와 발아들깨로부터 들기름을 추출한 후 이들 4종류의 들기름의 화학적 조성의 변화를 검토하였다. 들기름의 종류에 따라 요오드가와 검화가에서는 커다란 차이가 나타나지 않았으나 산가의 경우 햇들깨와 묵은들깨 모두 발아들깨에서 추출한 들기름이 들깨에서 추출한 들기름보다 높았다. 중성지방질의 조성에서는 발아에 의해 triacylglycerol 함량은 감소하는 반면 유리 지방산과 diacylglycerol 함량은 증가하였다. 극성지방질중 phosphatidyl ethanolamine의 함량이 햇들깨와 묵은들깨 모두 발아에 의해 현저히 증가하였다. 들기름의 총 tocopherol 함량은 $439{\sim}560\;ppm$으로 햇들깨와 묵은들깨 모두 발아에 의해 그 함량이 증가하였으며, 특히 ${\gamma}-tocopherol$의 함량이 현저히 증가하였다. 각 들기름의 산화안정성 차이는 햇들깨에서 추출한 들기름이 묵은들깨에서 추출한 들기름보다 4배 이상 산화안정성이 높았으며 발아에 의해 묵은들깨의 경우는 산화안정성이 2배 정도 증가하였으나 햇들깨의 경우는 약간 증가하는 경향을 나타내었다.

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