Chemical Properties and Oxidative Stability of Perilla Oils Obtained From Roasted Perilla Seeds As Affected by Extraction Methods
Article first published online: 26 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 12, pages C1249–C1255, December 2012
How to Cite
Jung, D. M., Yoon, S. H. and Jung, M. Y. (2012), Chemical Properties and Oxidative Stability of Perilla Oils Obtained From Roasted Perilla Seeds As Affected by Extraction Methods. Journal of Food Science, 77: C1249–C1255. doi: 10.1111/j.1750-3841.2012.02965.x
- Issue published online: 13 DEC 2012
- Article first published online: 26 OCT 2012
- MS 20120062 Submitted 1/12/2012, Accepted 8/23/2012.
- chemical properties;
- extraction methods;
- oxidative stability;
- perilla oil
Abstract: The chemical properties and oxidative stability of perilla oils obtained from roasted perilla seeds as affected by extraction methods (supercritical carbon dioxide [SC-CO2], mechanical press, and solvent extraction) were studied. The SC-CO2 extraction at 420 bar and 50 °C and hexane extraction showed significantly higher oil yield than mechanical press extraction (P < 0.05). The fatty acid compositions in the oils were virtually identical regardless of the extraction methods. The contents of tocopherol, sterol, policosanol, and phosphorus in the perilla oils greatly varied with the extraction methods. The SC-CO2-extracted perilla oils contained significantly higher contents of tocopherols, sterols, and policosanols than the mechanical press-extracted and hexane-extracted oils (P < 0.05). The SC-CO2-extracted oil showed the greatly lower oxidative stability than press-extracted and hexane-extracted oils during the storage in the oven under dark at 60 °C. However, the photooxidative stabilities of the oils were not considerably different with extraction methods.