References
- Choe E, Min DB. 2009. Mechanisms of antioxidants in the oxidation of foods. Comp Rev Food Sci Food Saf 8(4):345-358 https://doi.org/10.1111/j.1541-4337.2009.00085.x
- Chung DS, Kim HK. 1998a. Changes of major component during germination of sesame (Sesamum indicum L.) seeds. Korean J Life Sci 8(2):137-144
- Chung DS, Kim HK. 1998b. Changes of protein and lipid composition during germination of perilla frutescens seeds. Korean J Life Sci 8(3):318-325
- El-Sebaiy LA, El-Mahdy AR. 1983. Lipid changes during germination of fenugreek seeds (Trigonellafoenum-graecum). Food Chem 10(4):309-319 https://doi.org/10.1016/0308-8146(83)90086-9
- Folch J, Lees M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipid from animal tissues. J Biochem 226:497-502
- Kiic K, Onal-Ulusoy B, Boyaci IH. 2007. A novel method for color determination of edible oils in L*a*b* format. Eur J Lipid Sci Tech 109(2):157-164 https://doi.org/10.1002/ejlt.200600211
- Kim CK, Song GS, Kwon YJ, Kim IS, Lee TK. 1994. The effect of germination of perilla seed on the oxidative stability of the oil. Korean J Food Sci Technol 26(2):178-183
- Kim HK. 1998. Studies of changes of major components during development and germination of sesame (Sesamum indicum L.) seeds. Doctorate thesis. Dong-A University. pp 1-95
- Lee J, Kim M, Choe E. 2004. Effects of carrot powder in dough on the lipid oxidation and carotene content of fried dough during storage in the dark. J Food Sci 69:411-414
- Lee J, Lee Y, Choe E. 2007. Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil. Eur Food Res Technol A 226:239-246 https://doi.org/10.1007/s00217-006-0532-5
- Lichtenthaler HK, Buschmann C. 2001. Chlorophylls and carotenoids: Measurement and characterization by UV-VIS spectroscopy. In: Current Protocols in Food Analytical Chemistry. Supplement 1. F4.3.1-F4.3.8. John Wiley & Sons, Inc.
- Min YK, Kim ZU. 1992. Changes of glycolipids and phospholipids during maturation of perilla seed (perilla frutescens). J Korean Agric Chem Soc 35(3):146-151
- Nzai JM, Proctor A. 1998. Phospholipids determination in vegetable oil by thin layer chromatography and imaging densitometry. Food Chem 63:571-576 https://doi.org/10.1016/S0308-8146(98)00043-0
- Sheo HJ, Kim SH, Jung DL. 1991. The effect of the unsaturated oil on the normal liver and lipid metabolism of rats fed several plant oils. J Korean Soc Food Nutr 20(5):426-432
- Shi H, Nam PK, Ma Y. 2010. Comprehensive profiling of isoflavones, phytosterols, tocopherols, minerals, crude protein, lipid, and sugar during soybean (Glycine max) germination. J Agric Food Chem 58(8):4970-4976 https://doi.org/10.1021/jf100335j
- Shin HS, Kim SW. 1994. Lipid composition of perilla seed. J Am Oil Chem Soc 71(6):619-622 https://doi.org/10.1007/BF02540589
- Wang S, Hwang H, Yoon S, Choe E. 2010. Temperature dependence of autoxidation of perilla oil and tocopherol degradation. J Food Sci 75(6):C498-505 https://doi.org/10.1111/j.1750-3841.2010.01681.x
- Zhang H, Vasanthan T, Wettasinghe M. 2007. Enrichment of tocopherols and phytosterols in canola oil during seed germination. J Agric Food Chem 55:355-359 https://doi.org/10.1021/jf060940o
Cited by
- Contribution of minor compounds to the singlet oxygen-related photooxidation of olive and perilla oil blend vol.22, pp.2, 2013, https://doi.org/10.1007/s10068-013-0083-z
- Effects of Chlorophyll and Carotene on Lipid Oxidation and Tocopherols during Heating for Manufacturing of Perilla and Rice Porridge vol.44, pp.6, 2012, https://doi.org/10.9721/KJFST.2012.44.6.680