• Journal of Nutrition and Health
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• v.24 no.5
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• pp.408-419
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• 1991

The effects of various dietary fats on plasma lipids. liver lipids, and Plasma Peroxide levels were studied in rats fed for 6 wk with diets containing 15 wt% fat, as sesame oil. raw perilla seed oil. roasted perilla seed oil, heated perilla seed oil. mackerel oil or beef tallow. TBA values of these lipids during 4 wk storage, and linolenic acid contents of three kinds of perilla seed oil were also measured. Linolenic acid contents of raw perilla seed oil. roasted perilla seed oil and heated perilla seed oil were 62.3%, 61.6% and 53.1% respectively. Raw perilla seed oil showed the lowest rate of lipid peroxidation after 4 wk storage at 4$^{\circ}C$, and mackerel oil showed the highest peroxidation rate. The plasma cholesterol levels of rats consuming diets in which the carbohydrate was rice were not affected by n-3 PUFA. Rather, the degree of peroxidation seems to have a direct effect on cholesterol levels as shown by the hypocholesterolemic effect of raw perilla seed oil and beer tallow. However. the HDL-cholesterol level was greater in rats fed either roasted perilla seed oil or mackerel oil. Rats fed roasted perilla seed oil and raw perilla seed oil had lower levels of plasma triglycerides than rats fed beef tallow. In rats fed roasted perilla seed oil, the total lipid and cholesterol contents of liver were significantly lower than in those fed the other kinds of perilla seed oil. The plasma lipid peroxide levels were lower in rats fed either roasted perilla seed oil or beef tallow.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.171-174
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• 2005

This study was conducted to know the difference of major characteristics between seed and vegetable perilla varieties. Perilla accessions examined were classified into two groups, i.e., seed perillla variety (saeyeopcildeulkkae, yangsandeulkkae, and younghodeulkkae) and vegetable perilla variety (ipdlkkae 1, namcheondeulkkae, and manbaekdeulkkae). The differences of growth characteristics were observed between two types of perilla varieties. The average flowering date of vegetable perilla varieties (Sep. 28) was 23 days later than that of seed perilla varieties (Sep. 5). Also, the stem height and node numbers of vegetable perilla varieties lower than those of seed perilla varieties. The average 1,000-seed weight, yield, and oil content of seed perilla varieties were higher than those of vegetable perilla varieties. However, as leaf characteristic, the leaf yield (1.8 times) and cyanidin content (2.1 times) were greater than in perilla variety for vegetable. No difference was observed in fatty acids composition between two types of perilla varieties. The average total chlorophyll content in leaves of seed perilla varieties was higher than in that of vegetable perilla varieties.

• Korean Journal of Plant Resources
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• v.16 no.2
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• pp.134-140
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• 2003

To increase self-sufficiency ratio and agricultural income, six cropping systems by introducing several crops in perilla were tested from 2001 and 2002. Weed occurrence was high in barley+perilla and safflower+perilla cropping system. Pre-and post-crops in barley+perilla and safflower+perilla showed good growth. Safflower+perilla cropping system was labor-saying and cost down because polyethylene film of pre-crop was reused in post-crop. But when perilla was introduced as post-crop of sesame, delayed seed date resulted in decreased growth and grain yield. The income in barley+perilla and safflower+perilla was greater 4.1fold and 5.2fold, respectively than in perilla mono-crop system. Soil physical properties were improved in order of safflower+perilla, barley+perilla cropping system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1256-1259
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• 1999

The rheological properties and sensory evaluation were investigated in the noodle from composite flours added with 0%, 10%, 20%, 30%, 40% of perilla flour. The maximum viscosity measured by amy lograph decreased gradually with the adding amount of perilla flour, while the gelatinization temperature increased with perilla flour. The weight and volume of the cooked noodle decreased with increasing perilla flour content. In the color of the noodle, lightness and yellowness decreased, but redness increased with increasing perilla flour content. Hardness and cohesiveness of the cooked noodle reduced, but adhesiveness increased with increasing perilla flour content. In sensory evaluation, the noodle with 20% perilla flour was evaluated the best in taste, texture and overall acceptability. Based on the cooking and sensory evaluation test, addition of 20% perilla flour to wheat flour is considered suitable for the noodle of perilla flour.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.376-383
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• 2008

The aim of this study was to determine the optimum amount of perilla leaves to add to rice flour in the preparation of Sulgidduk(perilla leaf rice cake). By increasing the perilla leaf level in the formulation, the moisture contents of samples increased ($42.06{\sim}48.17%$), and their L-values decreased. The control and 16% perilla leaf Sulgidduk had higher a-values than the other samples, and the 8% perilla leaf Sulgidduk had the highest b-value. According to the mechanical evaluation results, hardness, gumminess, chewiness, and fracture decreased with increasing amounts of added perilla leaf. However, the springiness of samples during storage did not differ significantly according to the level of added perilla leaves. From the sensory evaluation results, the 12% perilla leaf sample received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 12% perilla leaves added to rice flour.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.328-333
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• 1995

Leaf quality and fatty acid compositions of collected perilla related genus and species germplasms such as Perilla frutescens var. japonica Hara, Perilla frutescens var. acuta Kudo, Perilla frutescens var. crispa Decaisne, Perilla frutescens var. for viridis Makino, Mosla punctulata Nakai, Mosla japonica Maxim, Mosla dianthera Maxim were analysized. The number of leaves per tiller and leaf size of perilla germplasms were more and bigger than those of mosla germplasms. Aroma degree of mosla germplasms was higher than aroma degree of perilla germplasms. Mosla germplasms could be utilized in the breeding for high aroma perilla lines. Otherwise, the softness of perilla germplasms was higher than that of mosla germplasms. In case of oil and protein contents, perilla germplasms was higher than mosla germplasms, however compositions ratio of fatty acid, especially linolenic acid of mosla germplasms was higher than that of perilla germplasms, therefore mosla germplasms could be utilized as breeding materials with high linolenic acid for industrial oil. The linolenic acid with excellent quality and unsaturated fatty acid showed negative correlation with oil content, protein content and saturated fatty acids.

• The Korea Journal of Herbology
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• v.20 no.2
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• pp.83-89
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• 2005

Objectives : This study was performed to investigate the effects of Perilla frutescens var. acuta extracts on growth inhibition of Streptococcus pyogenes KCTC 3208. Methods : Measured growth inhibition of Streptococcus pyogenes KCTC 3208 by concentration of the Perilla frutescens var. acuta. extract and collection periods of the Perilla frutescens var. acuta. and picking region of the Perilla frutescens var. acuta. Results : The Perilla frutescens var. acuta. extract is effective on retarding growth of Streptococcus pyogenes KCTC 3208. At 3% the growth of Streptococcus pyogenes KCTC 3208 was suddenly retarded. The stem of Perilla frutescens var. acuta. extract in a sunny place on June is more effective then its leaf. Conclusions : These results suggest that Perilla frutescens var. acuta. extract is effective in growth inhibition of Streptococcus pyogenes KCTC 3208.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.629-636
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• 2013

As a result of testing cream soup prepared by adding variable amounts of freeze-dried perilla leaves, the moisture content was lowest at 86.91 for the cream soup containing 20% perilla leaves, and the pH was highest at 7.26 for the control group. The brightness was highest at 78.08 for the control group not containing perilla leaves, and the redness was lowest at -12.73 for PS20. The redness increased significantly (p>0.001) with increasing amounts of perilla leaves. As the amount of perilla leaves increased, the viscosity of the cream soup decreased gradually. In terms of bacteria, no microorganism was found until day 1. The control group with 0% camellia leaves contained $4.5{\times}10^3$ CFU/mL on day 3 and all groups contained microorganisms on day 5. The control group showed the highest content of microorganisms at $3.1{\times}10^4$ CFU/mL; PS20 containing the largest amount of perilla leaves showed the lowest content of microorganisms on day 7 and on day 10. The DPPH free radical removal activity of cream soup increased significantly (p>0.001) with the increasing amount of perilla leaves. In the sensory test, the color was highest at 5.3 for PS15 containing 15% perilla leaves, and there was no significant difference compared to that of the 10% group. The group with the lowest color was PS20. The fragrance was also highest at 5.6 for PS15, and the taste and after-taste were highest for PS10 containing 10% perilla leaves. Overall, the preference was highest at 5.3 for PS15 and lowest at 3.6 for PS20, with the greatest content of perilla leaves. Considering these findings, the optimal content of perilla leaves in cream soup would be 10~15%. Adding more than 20% perilla leaves would make the soup less preferable to the control group not containing any perilla leaves.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.568-571
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• 1991

This study was designed to select the most stable oil among vegetable oils for mayonnaise preparation on lipid oxidation when blended with perilla oil. Oxidative stabilities of perilla oil, soybean oil, rapeseed oil, corn oil, sunflower oil and perilla blended oils (blended perilla oil with other vegetable oil in a equal weight rate) were tested. Among the perilla blended oils, perilla blended soybean oil was the most effective on oxidative stability. This may be concerned with the fact that the content of natural antioxidant, tocopherol, is higher than that of other oils. Mayonnaise was prepared by using both perilla oil and perilla blended soybean oil. Variations of POV and tocopherol content of mayonnaise during storage at $37^{\circ}C$ were compared. The changes in POV and tocopherol content in the mayonnaise of perilla blended soybean oil were less than those of perilla oil. This result suggested that the usage of perilla blended soybean oil instead of perilla oil itself is possible in the manufacturing of mayonnaise.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.472-478
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• 2004

In this study, Perilla frutescens wh~ch has been used as a folk remedy was investigated its antimicrobial activity. First, the Perilla frutescens was extracted with methanol at room temperatures, and fractionation of the methanol extracts from Perilla frutescens was carried out by using petroleum ether, chloroform, and ethyl acetate, respectively. The antimicrobial activity. of the. Perilla frutescens extracts was determined using a paper disc method and the growth inhibition curve was determined using methanol extracts of Perilla frutescens against Salmonella enteritidis and Bacillus cereus. The methanol extract of Perilla frutescens showed strong antimicrobial activity against Bacillus cereus at the concentration of 1.000 ppm. The 4,000 ppm of methanol extract from Perilla frutescens. retarded the growth of S. enteritidis and Bacillus cereus up to 72 hours.