• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.379-382
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• 1997

The effects of different concentrations of ${\alpha}-tocopherol,\;{\delta}-tocopherol$, BHA, BHT and TBHQ on the oxidative stability of perilla oils undergoing autoxidation during storage at $50^{\circ}C$ were studied. ${\alpha}-\;and,\;{\delta}-tocopherols$ were added as concentrations of 100, 200, 300 and 400 ppm to the perilla oils from the unroasted seeds or the roasted seeds at $190^{\circ}C$ for 20 min. BHA, BHT and TBHQ were also added to the perilla oils described above as concentrations of 50, 100, 150 and 200 ppm, respectively. The oxidative stability of perilla oils was estimated by the antioxidative index (AI: the induction periods of oils with antioxidants/the induction periods of oils without antioxidants) on the basis of the peroxide values. The roasted perilla seed oil was more stable than the unroasted seed oil in autoxidation. The addition of ${\alpha}-\;and,\;{\delta}-tocopherols$ accelerated the autoxidation of perilla oils. BHA did not show antioxidant effects, but BHT showed very weak antioxidant effects. The autoxidation of perilla oils, however, was effectively prevented by the addition of TBHQ. TBHQ showed activity in preventing 5 times on the autoxidation of perilla oils. Therefore, the oxidation stability of perilla oils seemed to be depend both on the roasting process and the kind of antioxidants.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.339-347
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• 1998

Korean vegetable dishes-Na mul are indigenous and popular foods for a long time, and have been eaten by not only the common people but also the royale people in the ordinary meal and customary affairs. Grains are principal item of diet for Koreans and additions of Na mul in diet provide the nutritional minerals and vitamins. Especially vegetable oils in seasoning played the important role in nutrition balance. This manuscript historically investigate the Korean vegetable dishes-especially Na mul, Seng chae, Ssam, and the vegetables, additional ingredients and seasonings. 1. Foreign vegetable were introduced very actively. As the result of it, the more variety of vegetables are available. 2. Vegetable oils such as sesame oil, perilla oil, roasted sesame seed and pine nuts, etc were widely used for seasonings. 3. Seng chae dishes had been prepared with more than two different kinds of vegetables. Seasonings are used from the various sources, and combination of ingredients and development of condiments are expected to research further. 4. Ssam foods basically used uncooked vegetables, but steaming and boiling are also common methods.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.99-110
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• 2018

In this study, oil of Platycodon grandiflorum seeds was prepared using supercritical carbon dioxide extraction (SCE) and its physicochemical indices as a new edible oil were investigated. Compared to Soxhlet solvent extraction, SCE under the condition of 6,000 psi at $40^{\circ}C$ produced more oil, especially from the roasted seeds to 32.7%. TLC analysis showed triacylglycerols accounted for most of the oil obtained from roasted Platycodon grandiflorum seeds by SCE similarly to commercial soybean oil or perilla seeds oil. The oil had highly unsaturated lipid with considerable amount of linoleic acid(73.27%) much more than two commercial oils followed by oleic acid(13.16%). Physicochemical properties of the oil were as follows; specific gravity, 0.92; dynamic viscosity, 45.37 cP; refractive index, 1.48; color, L=47.30, a=-3.69, b=25.72; iodine value, 141.57 g $I_2/100g$ oil; saponification value, 191.21 mg of KOH/g of oil; acid value, 2.60 mg of KOH/g of oil. Among those, refractive index, viscosity and iodine value, which were related to unsaturation degree of lipid, were ranged between those of two commercial oils. The oxidation stability of oil(2.03 hr) was also ranged between less stable perilla seeds oil(1.79 hr) and more stable soybean oil(2.94 hr) based on the induction time measured by Rancimat assay. In addition to extraction yield increase, seeds roasting provided further benefits such as reductions of cholesterol ester content and acid value without change in fatty acid composition. In conclusion, oil was extracted from the roasted Platycodon grandiflorum seeds at high yield by supercritical carbon dioxide and it seemed to have proper characteristics as a edible oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.418-424
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• 2015

The content of ${\beta}$-carotene in agricultural foods, such as seasonings, tea, vegetables, cereals, nuts & seeds, oils & fats, and fruits, were quantitatively analyzed using reversed-phase HPLC with an UV/visible detector. Standard reference material (SRM) 2385 was used as a control material to validate measurement of ${\beta}$-carotene in this study. Recovery percentage and relative standard deviation of ${\beta}$-carotene in SRM 2385 were 102% and 1.73%, respectively. Vegetables and tea contained relatively high concentrations of ${\beta}$-carotene (young barley powder, $17,293.95{\mu}g/100g$; raw young barley, $2,755.15{\mu}g/100g$; dried green tea leaves, $13,671.85{\mu}g/100g$; green tea powder, $7,579.04{\mu}g/100g$). Contents of ${\beta}$-carotene in nuts & seeds as well as oils & fats ranged from $11.32{\mu}g/100g$ in almond products (roasted with salt) to $58.56{\mu}g/100g$ in perilla seed oil. Among 20 fruits, a high content of ${\beta}$-carotene was found in apricots (raw), which contained $2,280.35{\mu}g/100g$.