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KMID : 0665220210340040356
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 4 p.356 ~ p.364
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Effects of Added Supercritical Carbon Dioxide (SC-CO2) Extracts from Sweet Potatoes (Ipomoea batatas L.) and Watermelon (Citrullus lantus L.) on Oxidative Stability of Perilla Seed Oil
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Lee Kyo-Yeon
Kim Ah-Na
Lee Hye-Young
Pyo Min-Jeong
Choi Sung-Gil
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Abstract
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This study was carried out to investigate the effects of supercritical carbon dioxide (SC-CO2) extracts from sweet potatoes (SP) and watermelon (WM) on the oxidative stability of perilla seed oils (POs) over the existing ones. A comparison was done between the oxidative stability of perilla oil (PO) after the addition of 0.1% of SP, and WM extracts and PO without extract. The oxidative stability was measured based on the viscosity, acid value (AV), peroxide value (POV), antioxidant (DPPH) activity, p-anisidine value (p-AV), and fatty acid composition. The viscosities ranges were: PO without extract, from 53.99±0.99 to 74.38±1.61 cps, PO with SP extract, from 53.99±0.10 to 58.73±0.8 cps, and PO with WM extract, from 53.98±0.10 to 56.00±0.70 cps. While the PO containing the SC-CO2 extracts had significantly lower AV, POV, and p-AV, their antioxidant activity was approximately 10 times higher than that of the PO without extract. There were no significant differences in fatty acid composition between SC-CO2 extracts added groups and PO without extract (p<0.05). The findings of this study confirmed that the SC-CO2 extracts from sweet potatoes and watermelon enhanced the oxidative stability of perilla seed oils, and are potential natural antioxidants for use in the food industry.
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KEYWORD
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perilla seed oil, supercritical carbon dioxide, oxidative stability, sweet potatoes, watermelon
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