Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis of nutrients and antioxidants of sterilized and non-heat-pressed perilla oil

살균 및 비가열압착한 들깨오일의 영양성분 및 항산화 분석

  • 김양희 (일품에스피 주식회사) ;
  • 장지휘 (일품에스피 주식회사) ;
  • 하서영 ((주)스마트바이오테크) ;
  • 박수진 (삼육대학교 식품생명산업학과) ;
  • 박선영 (삼육대학교 식품생명산업학과) ;
  • 정태환 (삼육대학교 식품영양학과) ;
  • 황효정 (삼육대학교 식품영양학과) ;
  • 신경옥 (삼육대학교 식품영양학과)
  • Received : 2022.05.11
  • Accepted : 2022.05.20
  • Published : 2022.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the nutritional properties of sterilized and non-heat-pressed raw perilla oil (SRPO) were studied and its potential as a functional food was evaluated. The copper, cobalt, and calcium levels were high in sterilized and SRPO. The total polyphenol content and ABTS radical scavenging activity were the highest in SRPO, whereas nitrite scavenging activity was the highest in 45℃ cold pressed perilla oil (CPPO). The above results confirmed that sterilized and non-heat-pressed perilla oil had high mineral and total polyphenol contents, as well as ABTS radical scavenging activity and nitrite scavenging ability. The peroxide value of SRPO decreased as the storage period increased, and the acid value of low-temperature pressed perilla oil over 65℃ (LPPO) significantly increased. This work also provided an opportunity to develop a new method for manufacturing perilla oil, and it is hoped that these experiments will form a basis for the commercialization of perilla oil.

본 연구에서는 살균 및 비가열압착한 들깨오일(superilla)을 활용하여 영양성분을 확인하고 기능성 식품으로서의 가능성을 알아보기 위해 시판되는 들기름과 비교실험을 수행하였다. 수분 함량과 pH는 CPPO에서 높았고, 구리, 코발트, 칼슘 함량은 SRPO에서 높았다. 총 비타민 E, 토코페롤, 리놀렌산 함량은 LPPO에서 더 높았다. 총 폴리페놀 함량과 ABTS 라디칼 소거활성은 SRPO에서 가장 높은 수치를 보였으며, 아질산염 소거능 측정값은 CPPO에서 가장 높았다. L 및 a 값은 CPPO에서 더 높았고 b값은 LPPO에서 더 높았다. 이상의 결과를 통해 살균 및 비가열압착한 들깨오일(SRPO)의 무기질 함량, 총 폴리페놀 함량, ABTS 라디칼 소거활성 및 아질산 소거능이 있음을 확인하였다. 또한 시간이 경과할수록 SRPO는 과산화물가가 낮았고, LPPO는 산가가 유의하게 증가하였다. 따라서 본 연구를 종합해 볼 때, 살균 및 비가열압착한 들기름의 경우 기존의 방식으로 생산된 들기름과 영양소 성분이 유사하였다. 이는 새로운 들기름 제조방법을 제공하는 계기가 되었으며, 이를 통해 들기름의 상품화의 기초가 마련되었다고 판단된다.

Keywords

Acknowledgement

본 결과물은 일품에스피 주식회사 지원을 받아 수행되었으며, 이에 감사드립니다.

References

  1. Ahmed HM. Ethnomedicinal, phytochemical and pharmacological investigations of Perilla frutescens (L.) Britt. Molecules. 24: 102 (2018) https://doi.org/10.3390/molecules24010102
  2. AOAC International. Official Methods of Analysis of AOAC International. 17th ed. Association of Official Analytical Chemists. (2005)
  3. AOCS. Official method Ce 8-89, 4th ed., American Oil Chemists' Society, Champaign, Illinois, USA (1990)
  4. Asif M. Phytochemical study of polyphenols in Perilla Frutescens as an antioxidant. Avicenna J. Phytomed. 2: 169-178 (2012)
  5. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  6. Cai J, Jang JY, Kim J, Shin K, Sim KS, Park D, Kim TS, Lee SP, Ahn BW, Choi EK, Lee JS, Kim YB. Comparative effects of plant oils on the cerebral hemorrhage in stroke-prone spontaneously hypertensive rats. Nutr. Neurosci. 19: 318-326 (2016) https://doi.org/10.1179/1476830514Y.0000000132
  7. Cha, GS, Choi CU. Determination of oxidation stability of perilla oil by the rancimat method. Korean J. Food Sci. Technol. 22: 61-65 (1990)
  8. Cho HE, Choi YJ, Cho EK. Antioxidant and nitrite scavening activity and α-glucosidase inhibitory effect of water extract from Schizandra chinensis Baillon. J. Korean Soc. Food Sci. Nutr. 39: 481- 486 (2010) https://doi.org/10.3746/JKFN.2010.39.4.481
  9. Cho YS, Kim BK, Park JK, Jeong JW, Jeong SW, Kim JH. Influence of thermal treatment on chemical changes in cold-pressed perilla seed oil. Korean J. Food Preserv. 16: 884-892 (2009)
  10. Choi SK, Choe SB, Kang ST. Reduction of benzo(a)pyrene content in sesame oil by using adsorbents. J. Korean Soc Food Sci Nutr. 43: 564-569 (2014) https://doi.org/10.3746/JKFN.2014.43.4.564
  11. Hong SM. On the study of oxidation stability and toxicity during the storage period of the oils made by different compressed method. Master's thesis. Hoseo University, Korea (2016)
  12. Hwang HS, Choe EN. Effects of seed germination on oil oxidation and tocopherol stability of perilla oil. Korean J. Food Sci. Technol. 43: 255-262 (2011) https://doi.org/10.9721/KJFST.2011.43.3.255
  13. Jang SD, Rho SN. Effect of dietary perilla seed oil on lipid metabolism in rats. Korean J. Nutr. 24: 408-419 (1991)
  14. Jeon IH, Kang HJ, Lee HS, Shin JH, Park YG, Jeong SI, Jang SI. Antioxidant and anti-inflammatory activities of water-soluble extracts from different parts of Kojongsi persimmon (Diospyros kaki L.). Korean J. Food Sci. Technol. 46: 505-510 (2014) https://doi.org/10.9721/KJFST.2014.46.4.505
  15. Jung MY, Choi NJ, Oh CH, Shin HK, Yoon SH. Selectively hydrogenated soybean oil exerts strong anti-prostate cancer activity. Lipids. 46: 287-295 (2011) https://doi.org/10.1007/s11745-010-3495-z
  16. Jung HY, Kim J, Lee YW, Lee KY. Preparation of thiol-chirosan coated EPA-containing liposome and immune response in mouse model of at atopic dermatitis. KSBB J. 25: 97-102 (2010)
  17. Kim HW. Studies on the antimedicative compounds of sesame oils with roasting temperature. Korean J. Food Sci. Technol. 32: 246-251 (2000)
  18. Kim SM, Cho YS. Sung SK. The antioxidant and nitrite scavenging ability of waste resource (crab shell, sesame meal, Korean tangrin peal) extracts. J. Korean Soc. Food Sci. Nutr. 30: 589-593 (2001)
  19. Kim EJ, Choi JY, Yu MR, Kim MY, Lee SH, Lee BH. Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Korean J. Food Sci. Technol. 44: 337-342 (2012) https://doi.org/10.9721/KJFST.2012.44.3.337
  20. Kim EJ, Hwang SY, Son JY. Physiological activities of sesame, black sesame, perilla and olive oil extracts. J. Korean Soc. Food Sci. Nutr. 38: 280-286 (2009) https://doi.org/10.3746/JKFN.2009.38.3.280
  21. Kim YE, Kim IH, Jung SY, Jo JS. Change in components and sensory attribute of the oil extracted from perilla seed roasted at different roasting conditions. Appl. Biol. Chem. 39: 118-122 (1996)
  22. Kim YE, Kim IH, Lee YC. Effects of roasting process and antioxidants on oxidative stability of perilla oils. Korean J. Food Sci. Technol. 29: 379-382 (1997)
  23. Kim JM, Park SK, Kang JY, Park SH, Park SB, Yoo SK, Han HJ, Lee U, Heo HJ. Nutritional composition, antioxidant capacity, and brain neuronal cell protective effect of cultivars of dried persimmon (Diospyros kaki). Korean J. Food Sci. Technol. 50: 225-237 (2018) https://doi.org/10.9721/KJFST.2018.50.2.225
  24. Kim SN, Song BR, Ju JH. Antioxidant activities of Perilla frutescens britton seed extract and its inhibitory effects against major characteristics of cancer cells. J. Korean Soc. Food Sci. Nutr. 44: 208-215 (2015) https://doi.org/10.3746/JKFN.2015.44.2.208
  25. Kim HY, Song DS. Minimizing Benzo(a)pyrene content in the manufacturing of sesame oil and perilla oil. Korean J. Food Preserv. 15: 556-561 (2008)
  26. Kim CK, Song GS, Kwon YJ, Kim IS, Lee TK. The effect of germination of perilla seed on the oxidative stability of the oil (in Korean). Korean J. Food Sci. Technol. 26: 178-183 (1994)
  27. Kubow S. Routes of formation and toxic consequences of lipid oxidation products in foods. Free Radic. Biol. Med. 12: 63-81 (1992) https://doi.org/10.1016/0891-5849(92)90059-P
  28. Lee MJ, Cho MK, Oh SH, Oh CH, Choi DS, Woo JW, Park KH, Jung MY. Fatty acid composition, contents of tocopherols and phytosterols, and oxidative stability of mixed edible oil of perilla seed and rice bran oil. Korean J. Food & Nutr. 27: 59-65 (2014) https://doi.org/10.9799/KSFAN.2014.27.1.059
  29. Lee SY, Lee YJ, Sung JS, Shin HS. Influence of roasting conditions on the chemical properties and antioxidant activity of perilla oils. J. Korean Soc. Appl. Biol. Chem. 58: 325-334 (2015) https://doi.org/10.1007/s13765-015-0046-6
  30. Mo SM. Fatty acid compositions of varying seed oils of Korean origin. Korea J. Nutr. 8: 19-26 (1975)
  31. Oh HK, Lim HK. Quality characteristics of the ham-burger patties with sea tangle (Laminaria japonica) powder and/or cooked rice. Korean J. Food Sci. Ani. Resour. 31: 570-579 (2011) https://doi.org/10.5851/KOSFA.2011.31.4.570
  32. Park YA, Jung SY, Kim NH, Lee YJ, Jo JY, Kim OH, Kim JK, Hwang IS, Hong MS, Lee SM, Oh YH, Jeong K. Establishment of activated carbon treatment conditions and analytical methods to reduce polycyclic aromatic hydrocarbons contents in soybean oil and perilla oil. Korean J. Food Sci. Technol. 50: 565-571 (2018) https://doi.org/10.9721/KJFST.2018.50.6.565
  33. Park JE, Kim JI, Lee MH, Kim SU, Oh EY, Cho KS, Oh KW. Influence of roasting temperature on the functional components of perilla and sesame oils. J. Korean Soc. Food Sci. Nutr. 50: 149-154 (2021) https://doi.org/10.3746/jkfn.2021.50.2.149
  34. Park YB, Lee TG, Kim OK, Do JR, Yeo SG, Park YH, Kim SB. Characteristics of nitrite scavenger derived from seeds of Cassia tora L. Korean J. Food Sci. Technol. 27: 124-128 (1995)
  35. Park BY, Yoon KY. Functional properties of enzymatic hydrolysate and peptide fractions from perilla seed meal protein. Pol. J. Food Nutr. Sci. 69: 119-127 (2019) https://doi.org/10.31883/pjfns-2019-0011
  36. Rural Development Administration [RDA]. Food composition table I. 7th rev. pp. 346-347. Report No. 11-1390187-000028-13. (2006)
  37. Shimokawa T, Moriuchi A, Hori T, Saito M, Naito Y, Kabasawa H, Nagae Y. Matsubara M. Effect of dietary α-linolenate/linoleate balance on mean survival time, incidence of stroke and blood pressure of spontaneously hypertensive rats. Life Sci. 43: 2067-2075 (1988) https://doi.org/10.1016/0024-3205(88)90356-6
  38. Shin KA. Antioxidative effects and characteristics of oils from perilla seeds roasted for different time. MS Thesis. University of Hanyang, Korea (1997)
  39. Shin KO, Ha SY, Shin SB, Kim JY, Yang M. Manufacturing and quality characteristics analysis of coffee powder with added hallabong extract. Korean J. Food Nutr. 34: 593-603 (2021)
  40. Shin GH, Lee YJ, Kim JH, Kim YH, Kim DB, Lee JS, Lim JH, Lee OH. Antioxidants activities of commonly used Brassica spp. sprout vegetables in Korea. Korean J. Food Preserv. 21: 587-592 (2014) https://doi.org/10.11002/KJFP.2014.21.4.587
  41. Sung YW, Chang MJ, Choi YK, Song HJ, Shim SY, Yoon JY, Kim KJ, Kim HJ. Seasonal variation of anti-oxidant and anti-bacterial activities in Acer palmatum extract. Asian J. Beauty Cosmetol. 17: 421-430 (2019) https://doi.org/10.20402/ajbc.2016.0092
  42. Wang SY, Choe EO. Oxidative stability and antioxidant changes in perilla seeds and perilla oil affected by UV irradiation. Korean J. Food Sci. Technol. 44: 8-13 (2012) https://doi.org/10.9721/KJFST.2012.44.1.008
  43. Yen GC. Influence of seed roasting process on the changes in composition and quality of sesame (Sesameindicum) oil. J. Sci. Food Agric. 50: 563-570 (1990) https://doi.org/10.1002/jsfa.2740500413
  44. Yi LT, Li J, Geng D, Liu BB, Fu Y, Tu JQ, Liu Y, Weng LJ. Essential oil of Perilla frutescens-induced change in hippocampal expression of brain-derived neurotrophic factor in chronic unpredictable mild stress in mice. J. Ethnopharmacol. 143: 245-253 (2013)
  45. Zhang T, Zhao S, Li W, Ma L, Ding M, Li R, Liu Y. High-fat diet from perilla oil induces insulin resistance despite lower serum lipids and increases hepatic fatty acid oxidation in rats. Lipids Health Dis. 13: 15 (2014) https://doi.org/10.1186/1476-511X-13-15