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KMID : 0665220140270010059
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 1 p.59 ~ p.65
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Fatty Acid Composition, Contents of Tocopherols and Phytosterols, and Oxidative Stability of Mixed Edible Oil of Perilla Seed and Rice Bran Oil
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Lee Mi-Jin
Cho Moon-Gu
Oh Suk-Heung
Oh Chan-Ho
Choi Dong-Seong
Woo Ja-Won
Park Ki-Hong
Jung Mun-Yhung
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Abstract
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The fatty acid composition, selected minor components, and the oxidative stability of the mixed edible oil (perilla seed oil and rice bran oil, 3:7 (v/v)) were analyzed. The fatty acid composition of the mixed oil was 32.1% of oleic acid, 30.6% of linoleic acid, 21.4% of linolenic acid, 13.0% of palmitic acid, and 1.7% of stearic acid. The mixed oil contained α, γ and δ-tocopherols and tocotrienols showing the highest contents of α-tocopherol. Total amount of tocopherols contained in the mixed oil was 46.63 ㎎/100 g oil. The composition and content of phytosterols were determined by a GC equipped with a flame ionization detector. Total quantity of phytosterols in the mixed oil was 712.80 ㎎/100 g oil. The most predominant phytosterol in the mixed oil was β-sitosterol, followed by campesterol and stigmasterol, in a decreasing order. The oxidative stability of the mixed oil was much higher than that of perilla oil, and similar to that of soybean oil, indicating the high oxidative stability of the mixed oil.
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KEYWORD
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perilla oil, rice bran oil, tocophenol, phytosterol, oxidative stability
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