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KMID : 0380619930250010009
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 1 p.9 ~ p.14
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Antioxidant Effects of Phenolic Compounds Isolated from Deffated Perilla Seed Flour
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Abstract
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The free, ester and insoluble bound phenolic acids in the extracts from defatted perilla seed flour were isola.ed and their antioxidative activities were evaluated in comparison with commercial synthetic antioxidants. Total phenolic content of the perilla seed was 0.75% as chlorogenic acid. Each percent ratio of the content of free, ester, and insoluble bound phenolic acid to total phenolic content was 87.5, 7.5 and 5.0% respectively. Chlorogenic acid was identified as a major phenolic acid and a small amount of caffeic acid was also identified in the free phenolic acid extract, but they were not found in soluble ester and insoluble bound phenolic extracts by two dimensional paper chromatography. Each type phenolic extract from 30g of deffated perilla flour showed antioxidant activity similar to that of BHT (0.02%, w/w) in 200g of soybean oil substrate inspite of the difference of each phenolic content.
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