Perilla (Perilla frutescens Britton var. Crispa Decasne) cultivated in three geographical areas of Korea, Gwangju, Taegu and Jeju, was analyzed for carbohydrate, lipid, protein, inorganic components and fatty acid composition.
Carbohydrate, lipid and protein content of perilla seed ranged from 40 (Taegu) to 44% (Jelu), from 28 (Jeju) to 34% (Taegu) and from 15 (Gwangju) to 16% (Jeju), respectively.
The overage contents of potassium, silicate, calcium, phosphate, iron, zinc, magnesium and mangane in the perilla seed varied between 426∼446, 197∼229. 124∼136, 46∼56, 30∼49, 42∼45, 40∼45, and 30∼36㎎%, respectively and those variations different cultivation areas were not significant except iron.
Saponification number, iodine value and acid value of the perilla oil were between 194∼198, 196∼200 and 4∼5, respectively. Those variations among the cultivation areas were not significant.
The composition of the perilla oil was observed to be composed of 92∼95% of triglyceride, 1.2∼1.3% of phospholipid, 1.7∼1.9% of unsaponifiables, 0.7∼0.9% of free fatty acid, and 1.1∼1.4% of free sterol.
Fatty acids in total were composed mainly of unsaturated fatty acid; linolenic, linoleic and oleic acid as 55∼56, 16∼18 and 16∼20% of total fatty acids, but in phospholipid, the content of saturated fatty acids, 12∼24% of total fatty acid, was higher than that in triglyceride, 8∼19% of total fatty acids. The content of saturated fatty acids in sterylester (14∼19%) was higher than that in sterylglycoside (6∼7% of total fatty acids).
The variation in fatty acid composition was not significant in the composition of total fatty acid but a significant difference was observed in the composition of phospholipid, in which the content of palmitate ranged from 11.8%(Taegu) to 24%(Gwangju) of total fatty acids.
No significant variation was found in the fatty acid composition among the cultivation areas, while a significant difference was observed in phospholipid.
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