Chemical Properties and Oxidative Stability of Perilla Oils Obtained From Roasted Perilla Seeds As Affected by Extraction Methods

Authors

  • Dong Min Jung,

    1. Authors D.M. Jung and M.Y. Jung are with College of Food Science, Woosuk Univ., Samrea-Up, Wanju-Kun, Jeonbuk Province 565-701, Republic of Korea. Author Yoon is with Korea Food Research Inst., Bundang-Ku, Kyonggi-Do, Republic of Korea. Direct inquiries to author M.Y. Jung (E-mail: munjung@woosuk.ac.kr).
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  • Suk Hoo Yoon,

    1. Authors D.M. Jung and M.Y. Jung are with College of Food Science, Woosuk Univ., Samrea-Up, Wanju-Kun, Jeonbuk Province 565-701, Republic of Korea. Author Yoon is with Korea Food Research Inst., Bundang-Ku, Kyonggi-Do, Republic of Korea. Direct inquiries to author M.Y. Jung (E-mail: munjung@woosuk.ac.kr).
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  • Mun Yhung Jung

    1. Authors D.M. Jung and M.Y. Jung are with College of Food Science, Woosuk Univ., Samrea-Up, Wanju-Kun, Jeonbuk Province 565-701, Republic of Korea. Author Yoon is with Korea Food Research Inst., Bundang-Ku, Kyonggi-Do, Republic of Korea. Direct inquiries to author M.Y. Jung (E-mail: munjung@woosuk.ac.kr).
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Abstract

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.

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