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

Tingting Zhao, Seung In Hong, Junsoo Lee, Jeom Sig Lee, In-Hwan Kim

Research output: Contribution to journalArticle

17 Citations (Scopus)

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.

Original languageEnglish
JournalJournal of Food Science
Volume77
Issue number12
DOIs
Publication statusPublished - 2012 Dec 1

Fingerprint

Tocopherols
roasting
oxidative stability
Perilla
chemical composition
tocopherols
Oils
oils
Seeds
Trans Fatty Acids
seeds
Phosphorus
seed storage
trans fatty acids
Temperature
perilla oil
perilla seed oil
phosphorus
temperature

Keywords

  • Oxidative stability
  • Perilla oil
  • Roasting
  • Tocopherols

ASJC Scopus subject areas

  • Food Science

Cite this

Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil. / Zhao, Tingting; Hong, Seung In; Lee, Junsoo; Lee, Jeom Sig; Kim, In-Hwan.

In: Journal of Food Science, Vol. 77, No. 12, 01.12.2012.

Research output: Contribution to journalArticle

Zhao, Tingting ; Hong, Seung In ; Lee, Junsoo ; Lee, Jeom Sig ; Kim, In-Hwan. / Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil. In: Journal of Food Science. 2012 ; Vol. 77, No. 12.
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