• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.178-183
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• 1994

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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.150-162
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• 2002

Perilla, Perilla frutescens. (L.) Britton, is a traditional oil seed crops grown in Korea. The seeds and seed oil is used for edible and some industrial sectors. The seeds of perilla contains 35-54% of a drying oil which is similar to the linseed oil. The fatty acids of seed oil is composed with linolenic acid, linoleic acid, and oleic acid. The majority of fatty acids of the oil is $\alpha$-linolenic acid proportioned 51-71% of the oil. This high linolenic acid makes it unstable of the oil and owing to the fast oxidation. Therefore, the plant breeders are challenges to develope a new varieties with low linolenic acid for edlible oil and high linolenic acid for industrial uses. Perilla foliage is also used as a potherb. The green leaves contains a special flavor, perilla aldehyde, and some abundant minerals and vitamins. The vitamin C and $\beta$-carotene is more available than lettuce and crown-daisy of which used for similar potherb and vegetables in traditional Korean food table. The authors are reviewed and discussed on the current status and prospects of the quality evaluations and researches in perilla seeds and leaves to provide and refers the condensed informations on their quality.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.28-32
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• 1993

In order to elucidate the temperature and pressure effect on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of both roasted and unroasted perilla seeds were observed at different temperature, pressure and for different periods of press. In this experiment, moisture content of perilla seed was adjusted to 2.5% and temperature used were 30, 40, 50 and $60^{\circ}C$. Pressure applied were 10, 30, 50 and 70 MPa, and periods of press were 5, 7, 9 and 11 min. As temperature and pressure were increased or periods of press was lengthened, REO and volumetric strain of pressed cake were increased. Maximum REO of unroasted perilla seeds were found to be 85.59% and those of roasted perilla seeds be 85.30%, at 70 MPa, $60^{\circ}C$, and for 11 min. Viscosity of expressed oil were exponentially dependent on temperature and REO were increased as viscosity was decreased. From statistical analysis between effects of expression factors and REO and volumetric strain of pressed cake, importance of their effects was decreased in the order of pressure, temperature, $temperature{\times}pressure$ and periods of press. The multiple regression equation between REO(Y) and temperature (T), pressure (P), and periods of press (D) were as follows; $Y=7.95+36.85P+1.12T^2-0.55TP-5.08P^2\;r^2=0.97$ for unroasted perilla seed (p<0.01), $Y=4.50T+39.23P+0.83T^2-1.71P-5.07P^2\;r^2=0.99$ for roasted perilla seed (p<0.01).

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.97-101
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• 1997

To study on the standard food cooking method of perilla seed soup, author analyzed the fatty acids of the soup by gas chromatography, and estimated its appearance, flavor, taste, viscosity, and overall taste by the sensory evaluation. We measured the change of TBA (Thiobarbituric acid) values of the oil from perilla seed soup during the period of storage at $4^{\circ}C$. The results were as follows: 1. The sensory evaluation indicated the best level at the S4 group, the ratio of rice powder to perilla seed was 50 to 40. 2. The most fatty acid of S4 group (perilla seed: 40 g) was linolenic acid. 3. The TBA values of the oil from perilla seed soup increased continuously according to the storage duration at $4^{\circ}C$. According to these results, it was concluded that perilla seed soup would supplement essential fatty acid, linolenic acid.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.690-695
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• 1994

The perilla seed and the germinated perilla seed $(25{\sim}28^{\circ}C$, $2{\sim}3\;days)$ were extracted by n-hexane, and from the extracted oil the antioxidative components were separated, and then the effect of the change in the contents of antioxidative components by germination on the oxidative stability of the perilla oil was studied. The perilla oils were solved acetone and methanol, and kept at $-60^{\circ}C$ overnight and separated into the frozen oil fraction and unfrozen solvent soluble fraction. By comparing the antioxidative stability of the frozen oil fraction the antioxidative components in the perilla oil were found to be methanol soluble. The methanol soluble fraction of perilla oil was applied to silica gel column chromatography and the separated fractions were compared in terms of antioxidative activity. The fraction of n-hexane : ethyl acetate (7 : 3, v/v) showing the highest antioxidative activity was further separated by TLC. The components included in the band $(R_f\;0.71)$ showing the highest antioxidative activity was separated by HPLC. Four peaks were observed on the HPLC chromatogram and the peak areas were changed by germination (perilla seed : peak 1; 46.5%, peak 2; 25.6%, peak 3; 22.6%, germinated perilla seed : peak 1; 43.8%, peak 2; 20.6%, peak 3; 29.8%). The comparative change in the contents of these components was considered to be one factor affecting the antioxidative stability of perilla oil by germination.

• Food Science and Preservation
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• v.15 no.4
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• pp.556-561
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• 2008

This study was carried out to identify the cause of benzo(a)pyrene[B(a)P] production during the manufacture of sesame oil and perilla oil, and to minimize such B(a)P synthesis. The distribution of B(a)P in sesame seed and perilla seed differed with seed-growing district, the range was $0.06{\sim}0.31{\mu}g/kg$ in domestic seed and $0.12{\sim}0.47{\mu}g/kg$ in imported seed. B(a)P contents after roasting at $220^{\circ}C$ for 20 min in sesame seed and perilla seed were $1.87{\sim}2.47{\mu}g/kg$ and $2.12{\sim}2.43{\mu}g/kg$, respectively, and levels in oils obtained from the roasted seeds were $3.68{\mu}g/kg$ and $4.64{\mu}g/kg$, respectively. These data refer to seeds subjected to codsed roasting. With open roasting, the levels were $0.63{\mu}g/kg$ and $0.56{\mu}g/kg$, respectively. Closed roasting resulted in absorption of B(a)P, with consequent high levels in oils. We introduced forced ventilation during closed roasting. We tested various methods to remove B(a)P from sesame oil and perilla oil. Neither centrifugation nor filtering with diatomite and diatomiteactive carbon removed B(a)P. A filtering method using active carbon was effective. But this method adversely affected the color and flavor of sesame oil and perilla oil.

• Applied Biological Chemistry
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• v.41 no.8
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• pp.578-582
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• 1998

Grape seed oil was characterized to assess the usefulness in the food industry. Among the various oils, the initial antioxidant activity was the highest for grape seed oil. Heating the oil at $180^{\sim}C$ for 20 min retained 86% of the initial activity. Grape seed and sesame oils showed a low peroxide value, about 2, implying a less oxidative reaction. The oxidation of grape seed oil was increased to a less extent by heat-treatment than other oils. Light exposure for 1 month resulted in a slight decrease in the antioxidant activity of grape seed oil, maintaining 96% of the initial activity. Other oils were all light-susceptible and the activities decreased significantly. The peroxide values of all the oils increased by light exposure, but the extent of oxidation was still the least for grape seed oil. The addition of grape seed oil to perilla oil was very effective, in that the peroxide value was 5-times decreased by 1 : 5 composition of grape seed oil versus perilla oil. These results indicate that grape seed oil can be used as a good cooking oil or an additive for other oils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1033-1038
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• 1997

Antioxidant effect of several antioxidative components on the high purity $\alpha$-linolenic acid(HALA; ALA, 78.1%) ethyl ester concentrated from perilla oil were investigated by measuring weight-gains and peroxide value(POV) during storage at 5$0^{\circ}C$, 23$^{\circ}C$ and 4$^{\circ}C$. Amounts of antioxidant components were 0.2g/kg HALA ethyl ester for sesamin, sesangolin and butylated hydroxytolune(BHT), and 0.1g/kg for sesamol and 100g/kg for ether extracts from perilla seed. The oxidative stability of HALA ethyl ester was particularly increased by adding sesamol, ether extracts and BHT, but sesamin and sesangolin scarcely showed an antioxidant effect. POV on the HALA ethyl ester added sesamol and ether extract was less than 15.0meq/kg by 9 weeks of storage at 23$^{\circ}C$. However, in the case of low temperature storage at 4$^{\circ}C$, all the samples estimated showed less than 7.0meq/kg in POV by 5 months. Consequently, sesamol and ether extracts were recognized as available antioxidant components on the HALA ethyl ester from perilla oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1734-1742
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• 2011

Conjugated linolenic acid (CLnA) and conjugated linoleic acid (CLA) are positional geometric isomers with three and two double bonds, respectively. In this study, perilla seed oil containing 60% ${\alpha}$-linolenic acid (C18:3) and 30% linoleic acid (C18:2) was used as a reaction substrate. After the perilla seed oil was hydrolyzed, conjugated fatty acids were synthesized using different reaction parameters, such as reaction time and concentration of sodium hydroxide. As a result, CLnA, CLA, and other newly synthesized conjugated isomers were present at levels of 14.5%, 14%, and 42.2%, respectively, when the reaction was performed with 20% NaOH, at $180^{\circ}C$, and for 1 hr. The results of GC-MS and fourier transform infrared spectroscopy (FT-IR) showed that CLnA isomer of cis-9, trans-11, and trans-13 octadecatrienoate, CLA isomer of cis-9, trans-11, and trans-10, cis-12 octadecadienoate, and other conjugated isomers were produced. Using urea, ${\alpha}$-linolenic acid could be concentrated from perilla seed oil hydrolysate. After concentration by urea, the concentration of ${\alpha}$-linolenic acid reached about 70%. After alkaline-isomerization was performed on the urea fraction containing 70% ${\alpha}$-linolenic acid, the content of CLnA increased up to 16.6%.

• Applied Biological Chemistry
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• v.37 no.1
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• pp.14-18
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• 1994

In order to elucidate the interaction effect between temperature and moisture content on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of pressed cake (VSPC) of both roasted and unroasted perilla seeds were observed at different temperatures of 30, 40, 50 and $60^{\circ}C$, and different moisture contents of 2.5, 4.5, 6.5 and 8.5% (w.b). And duration of press was 11 min and applied pressure was 50 MPa. At the low temperature REO and VSPC of roasted and unroasted perilla seed increased in high moisture content and at the high temperature those increased in low moisture content. But REO and VSPC at 8.5% moisture content were decreased without relation to temperature. From the analysis of variance between expression factors and REO and VSPC, temperature and moisture contents showed high significance. Also the interaction effect between temperature and moisture content was higher than temperature. In our experimental conditions, the highest interaction effect between expression factors was observed in the range of $2.5{\sim}4.5%$ of moisture content in all temperatures. The maximum REO of unroasted perilla seeds was observed as 84.4% at 2.5% of moisture content and $60^{\circ}C$, and that of roasted one was as 84.3% at 6.5% of moisture content and $30^{\circ}C$.