Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil

Authors

  • TingTing Zhao,

    1. Authors Zhao, Hong, and Kim are with Dept. of Food and Nutrition, Korea Univ., Seoul, 136-703, Republic of Korea. Author J. Lee is with Dept. of Food Science and Technology, Chungbuk Natl. Univ., Cheongju, Chungbuk 361-763, Republic of Korea. Author J-S Lee is with Natl. Inst. of Crop Science, Rural Development Administration, Gyunggi-do 441-857, Republic of Korea. Direct inquiries to author Kim (E-mail: k610in@korea.ac.kr).
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  • Seung In Hong,

    1. Authors Zhao, Hong, and Kim are with Dept. of Food and Nutrition, Korea Univ., Seoul, 136-703, Republic of Korea. Author J. Lee is with Dept. of Food Science and Technology, Chungbuk Natl. Univ., Cheongju, Chungbuk 361-763, Republic of Korea. Author J-S Lee is with Natl. Inst. of Crop Science, Rural Development Administration, Gyunggi-do 441-857, Republic of Korea. Direct inquiries to author Kim (E-mail: k610in@korea.ac.kr).
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  • Junsoo Lee,

    1. Authors Zhao, Hong, and Kim are with Dept. of Food and Nutrition, Korea Univ., Seoul, 136-703, Republic of Korea. Author J. Lee is with Dept. of Food Science and Technology, Chungbuk Natl. Univ., Cheongju, Chungbuk 361-763, Republic of Korea. Author J-S Lee is with Natl. Inst. of Crop Science, Rural Development Administration, Gyunggi-do 441-857, Republic of Korea. Direct inquiries to author Kim (E-mail: k610in@korea.ac.kr).
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  • Jeom-Sig Lee,

    1. Authors Zhao, Hong, and Kim are with Dept. of Food and Nutrition, Korea Univ., Seoul, 136-703, Republic of Korea. Author J. Lee is with Dept. of Food Science and Technology, Chungbuk Natl. Univ., Cheongju, Chungbuk 361-763, Republic of Korea. Author J-S Lee is with Natl. Inst. of Crop Science, Rural Development Administration, Gyunggi-do 441-857, Republic of Korea. Direct inquiries to author Kim (E-mail: k610in@korea.ac.kr).
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  • In-Hwan Kim

    1. Authors Zhao, Hong, and Kim are with Dept. of Food and Nutrition, Korea Univ., Seoul, 136-703, Republic of Korea. Author J. Lee is with Dept. of Food Science and Technology, Chungbuk Natl. Univ., Cheongju, Chungbuk 361-763, Republic of Korea. Author J-S Lee is with Natl. Inst. of Crop Science, Rural Development Administration, Gyunggi-do 441-857, Republic of Korea. Direct inquiries to author Kim (E-mail: k610in@korea.ac.kr).
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  • Ting Ting Zhao and Seung In Hong contributed equally to this research.

Abstract

Abstract:  The impact of roasting was observed with regard to certain changes in the chemical components and oxidative stability of oil expelled from the roasted perilla seeds. The roasting times were established differently at each roasting temperature of 180, 200, and 220 °C. Trans fatty acids in perilla oil were detected, and the level detected increased as the roasting time increased. Moreover, the roasting of perilla seed led to an increase of 4 tocopherols, α-, β-, γ-, and δ-tocopherol, as well as phosphorus in the oil. The oxidative stability of the oils obtained after roasting increased during 60 d of storage at 60 °C. The rate of decrease of tocopherol in the oil from unroasted perilla seed was faster than that of the tocopherol in the oils from roasted perilla seeds during storage.

Practical Application:  The results reported in present research provide useful information that the producers of perilla oil could apply for their processing.

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