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KMID : 1134820210500020149
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 2 p.149 ~ p.154
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Influence of Roasting Temperature on the Functional Components of Perilla and Sesame Oils
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Park Jae-Eun
Kim Jung-In
Lee Myoung-Hee
Kim Sung-Up
Oh Eun-Young
Cho Kwang-Soo
Oh Ki-Won
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Abstract
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This study examined the functional components of perilla (Dayu) and sesame (Geonbaek) oils at various roasting temperatures. Roasting was conducted at 170°C, 180°C, and 190°C for 15 min. The oil yield of unroasted perilla and sesame oils was higher than roasted oils. With increasing roasting temperature, the brightness and yellowness in perilla oils decreased while the redness increased. With increased roasting temperature, the brightness was decreased while the yellowness increased in sesame oils. The major fatty acid of perilla oil was linolenic acid (62.6 to 64.0%). But the major fatty acids of sesame oil were oleic acid (42.8 to 43.8%), linoleic acid (41.2 to 42.4%). The total policosanol contents of the perilla oils were 16.67 to 17.61 mg/100 g oil. The lignan contents of sesame oils were 901 to 919 mg/100 g oil. Benzopyrene was not detected in the pressed oils. Roasting did not affect the functional components of perilla and sesame oils. This study provides basic data for the processing of edible oils and the seed industry.
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KEYWORD
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perilla, sesame, roasting temperature, policosanol, lignan
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