|
KMID : 1011620110270030051
|
|
Korean Journal of Food and Cookey Science
2011 Volume.27 No. 3 p.51 ~ p.57
|
|
|
Effects of Seed Germination on Characteristics of Perilla Seed Lipids
|
|
최은옥:Choe Eun-Ok
황현숙:Hwang Hyun-Suk
|
|
|
Abstract
|
|
|
|
Color, lipid and fatty acid composition, and tocopherols and polyphenols contents of perilla seed lipids in response to seed germination were studied. Perilla seeds were germinated at 30℃ in the dark for 12, 36, or 48 h, after which total lipids were extracted by the Folch method using chloroform and methanol (2:1, v/v). Seed germination resulted in a decrease in yellowness and greenness in perilla seed lipids, but there were no significant changes in composition of the lipids including major neutral lipids (>90%). Contents of phosphatidylcholine and phosphatidylethanolamine in the perilla seed lipids significantly increased in response to germination. Linolenic acid (>63%) was the most abundant fatty acid. Seed germination tended to decrease the relative content of linolenic acid and increase the contents of oleic and stearic acids. Contents of antioxidants, especially α-tocopherol and polyphenols, increased in response to seed germination. As the germination period was extended, the antioxidant content increased. Therefore, increases in useful components, phosphatidylcholine, phosphatidylethanolamine, α-tocopherol, and polyphenols contents by seed germination can contribute to the improvement of perilla seed utilization in food industry.
|
|
|
KEYWORD
|
|
|
seed germination, perilla seed lipids, tocopherols, polyphenols
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|