The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Impact of Storage Temperature on Quality Characteristics and Oxidation Kinetic of Perilla Seed

저장온도가 들깨의 품질특성 및 산화속도에 미치는 영향

  • Lee, Kyo-Yeon (Division of Applied Life Science, Gyeongsang National University) ;
  • Kim, Ah-Na (Division of Applied Life Science, Gyeongsang National University) ;
  • Rahman, M. Shafiur (Division of Applied Life Science, Gyeongsang National University) ;
  • Lee, Myoung Hee (Dept. of Southern Area Crop Science, NICS, RDA) ;
  • Kim, Jung In (Dept. of Southern Area Crop Science, NICS, RDA) ;
  • Kwak, Doyeon (Dept. of Southern Area Crop Science, NICS, RDA) ;
  • Kim, Hyun-Jin (Dept. of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University) ;
  • Choi, Sung-Gil (Dept. of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University)
  • 이교연 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 김아나 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 샤피어라만 (경상대학교 응용생명과학부 응용생명과학전공) ;
  • 이명희 (국립식량과학원 남부작물부) ;
  • 김정인 (국립식량과학원 남부작물부) ;
  • 곽도연 (국립식량과학원 남부작물부) ;
  • 김현진 (경상대학교 농화학식품공학과(농업생명과학연구원)) ;
  • 최성길 (경상대학교 농화학식품공학과(농업생명과학연구원))
  • Received : 2019.11.11
  • Accepted : 2019.11.27
  • Published : 2019.12.31
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Abstract

The impact of storage temperature on the changes in acid value(AV), peroxide value(POV), color value, total phenolic content(TPC), and antioxidant activity in perilla seed(PS) was investigated. The PS was stored at 25, 35, and 45℃ for four weeks. An increase in the storage temperature resulted in significantly increased AV, POV, redness, and yellowness of the PS. Conversely, TPC, antioxidant activity, and redness of the PS significantly decreased. The changes in the AV and POV followed a first-order kinetic model, and the kinetic parameters such as k, t1/2, Q10 and Ea were calculated. The k and t1/2 values decreased with increasing storage temperature and the Q10 values for the AV and POV were 1.56, 1.91, 4.61, and 3.43, respectively. The Ea for the changes in of the AV and POV in the PS were 70.40, 102.63 kJ/mol, respectively. The half-life values for the AV and POV of the PS at 25℃ were 169.52 and 373.18 days, respectively, while the values at 45℃ for those, were 28.47 and 27.93 days, respectively.

Keywords

References

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