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KMID : 0665220190320060669
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 6 p.669 ~ p.677
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Impact of Storage Temperature on Quality Characteristics and Oxidation Kinetic of Perilla Seed
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Lee Kyo-Yeon
Kim Ah-Na
Muhammad Shafiur Rahman
Lee Myoung-Hee
Kim Jung-In
Kwak Do-Yeon
Kim Hyun-Jin
Choi Sung-Gil
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Abstract
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The impact of storage temperature on the changes in acid value(AV), peroxide value(POV), color value, total phenolic content(TPC), and antioxidant activity in perilla seed(PS) was investigated. The PS was stored at 25, 35, and 45℃ for four weeks.
An increase in the storage temperature resulted in significantly increased AV, POV, redness, and yellowness of the PS. Conversely, TPC, antioxidant activity, and redness of the PS significantly decreased. The changes in the AV and POV followed a first-order kinetic model, and the kinetic parameters such as k, t1/2, Q10 and Ea were calculated. The k and t1/2 values decreased with increasing storage temperature and the Q10 values for the AV and POV were 1.56, 1.91, 4.61, and 3.43, respectively. The Ea for the changes in of the AV and POV in the PS were 70.40, 102.63 kJ/mol, respectively. The half-life values for the AV and POV of the PS at 25℃ were 169.52 and 373.18 days, respectively, while the values at 45℃ for those, were 28.47 and 27.93 days, respectively.
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KEYWORD
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perilla seed, storage, lipid oxidation, antioxidant, kinetic
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