Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Seed Germination on Characteristics of Perilla Seed Lipids

들깨의 발아가 들깨지방질의 특성에 미치는 영향

  • 최은옥 (인하대학교 식품영양학과) ;
  • 황현숙 (인하대학교 식품영양학과)
  • Published : 2011.06.30
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Abstract

Color, lipid and fatty acid composition, and tocopherols and polyphenols contents of perilla seed lipids in response to seed germination were studied. Perilla seeds were germinated at $30^{\circ}C$ in the dark for 12, 36, or 48 h, after which total lipids were extracted by the Folch method using chloroform and methanol (2:1, v/v). Seed germination resulted in a decrease in yellowness and greenness in perilla seed lipids, but there were no significant changes in composition of the lipids including major neutral lipids (>90%). Contents of phosphatidylcholine and phosphatidylethanolamine in the perilla seed lipids significantly increased in response to germination. Linolenic acid (>63%) was the most abundant fatty acid. Seed germination tended to decrease the relative content of linolenic acid and increase the contents of oleic and stearic acids. Contents of antioxidants, especially ${\alpha}$-tocopherol and polyphenols, increased in response to seed germination. As the germination period was extended, the antioxidant content increased. Therefore, increases in useful components, phosphatidylcholine, phosphatidylethanolamine, ${\alpha}$-tocopherol, and polyphenols contents by seed germination can contribute to the improvement of perilla seed utilization in food industry.

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References

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