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KMID : 0380620220540030264
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 3 p.264 ~ p.271
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Analysis of nutrients and antioxidants of sterilized and non-heat-pressed perilla oil
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Kim Yang-Hee
Chang Ji-Hwe
Ha Seo-Yeong
Park Su-Jin
Jung Tae-Hwan
Hwang Hyo-Jeong
Shin Kyung-Ok
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Abstract
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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 45oC 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 65oC (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.
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KEYWORD
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perilla oil, calcium, fatty acid composition, antioxidant activity, rancidity
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