Positional Distribution of Fatty Acids in Perilla (<i>Perilla frutescens</i> L.) Oil

Yoon, Suk Hoo; Noh, Siwon

doi:10.1007/s11746-010-1646-2

Cited by 15 publications

(10 citation statements)

References 8 publications

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“…The procedure of stereospecific analysis of the camellia oil was essentially identical to Yoon and Noh (2011). The camellia oil was hydrolyzed by pancreatic lipase, and the reaction mixture was applied to TLC to separate the 2‐monoacyl‐ sn ‐glycerol and the diacylglycerol.…”

Section: Methodsmentioning

confidence: 99%

Stereospecific Positional Distribution of Fatty Acids of Camellia (Camellia japonica L.) Seed Oil

Noh¹,

Yoon²

2012

Journal of Food Science

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The stereospecific positional distribution of fatty acids of camellia seed oil (also called camellia oil) was determined. The camellia oil was mainly composed of neutral lipids (88.2%), and the oleic acid (86.3%) was found to be a major fatty acid of neutral lipids. In the glycolipids and phospholipids, the oleic acid was also found to be a major fatty acid at 62.5% and 54.2%, respectively. The oleic acid was distributed abundantly in all sn-1, 2, and 3 positions. It was found that the oleic acid was present more at sn-2 (93.6%) and 3 positions (94.7%), than at sn-1 position (66.0%). Practical Application: The information of stereospecific positional distribution of fatty acids in the camellia oil can be used for the development of the structured lipids for food, pharmaceutical, and medical purposes.

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Section: Methodsmentioning

confidence: 99%

Stereospecific Positional Distribution of Fatty Acids of Camellia (Camellia japonica L.) Seed Oil

Noh¹,

Yoon²

2012

Journal of Food Science

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“…Asia countries, such as China, Korea, Japan, Thailand, are the main producing area of perilla, and perilla seed oil has been deemed as edible and seasoning oil in those countries. The unique property of perilla seed oil is its naturally high content of omega-3 fatty acid (ranging from 53.6% to 64%) (Yoon & Noh, 2011). The high content of omega-3 confers perilla seed oil with a potential to lower risk for multiple chronic diseases, prevent abnormal clotting, reduce inflammation, relax blood vessels, and anticancer properties (Asif, 2011;Calder, 2006;Harris, Miller, Tighe, Davidson, & Schaefer, 2008).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted aqueous enzymatic extraction of oil from perilla (Perilla frutescensL.) seeds

Zhang

Sui

et al. 2013

CyTA - Journal of Food

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In the present study the effects of ultrasonic pretreatment and the types of enzyme on oil yield were investigated. The optimum ultrasonic pretreatment parameters were found to be 250 W of ultrasonic power, 30 min of ultrasonic time, and 50°C of ultrasonic temperature. Five types of enzyme, Cellulase, Viscozyme L, Alcalase 2.4L, Protex 6L, and Protex 7L, were evaluated for their effectiveness in releasing oil from ultrasonic pretreated perilla seeds. The highest oil yield of 81.74% was observed in cellulase treated perilla seed samples. The physicochemical properties of the control, hexane, and enzyme extracted perilla seed oils were compared. No significant (P > 0.05) differences were observed in iodine value, refractive index, unsaponifiable matter, saponification value, peroxide value, and acid value.En el presente estudio se investigaron los efectos del pretratamiento ultrasónico y tipos de enzima en el rendimiento de aceite. Los parámetros óptimos de pretratamiento de ultrasonidos fueron 250 W de potencia ultrasónica, 30 min de tiempo de ultrasonidos, y 50°C de temperatura de ultrasonidos. Cinco tipos de enzima, celulasa, Viscozyme L, Alcalase 2.4L, Protex 6L, y 7L Protex, fueron evaluados por su eficacia en la liberación de aceite de semillas de perilla pretratadas con ultrasónicos. El mayor rendimiento de aceite de 81,74% se observó en las muestras de semillas de perilla tratadas con celulasa. Se compararon las propiedades fisicoquímicas del control y de aceites de semillas de perilla extraidas con hexano y enzimas. No se observaron diferencias significativas (P > 0,05) en el índice de yodo, índice de refracción, la materia insaponificable, valor de saponificación, el valor de peróxido y el valor ácido.

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“…Perilla oil has been reported to contain α‐linolenic acid levels (C18:3, n ‐3) of 59% to 65% (Fox 1912; Longvah and Deosthale 1991; Shin and Kim 1994). Perilla oil contains other bioactive components such as policosanol and tocopherol, as well as n ‐3 PUFA (Adhikari and others 2006; Wang and others 2010; Yoon and Noh 2011). Thus, the oilseed contributes significantly towards the nutrient requirements of a cross‐section of the populations of regions where perilla is grown.…”

Section: Introductionmentioning

confidence: 99%

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

Zhao¹,

Hong²,

Lee³

et al. 2012

Journal of Food Science

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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.

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Positional Distribution of Fatty Acids in Perilla (Perilla frutescens L.) Oil

Cited by 15 publications

References 8 publications

Stereospecific Positional Distribution of Fatty Acids of Camellia (Camellia japonica L.) Seed Oil

Stereospecific Positional Distribution of Fatty Acids of Camellia (Camellia japonica L.) Seed Oil

Ultrasound-assisted aqueous enzymatic extraction of oil from perilla (Perilla frutescensL.) seeds

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

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