The Effect of Germination of Perilla Seed on the Oxidative Stability of the Oil

들깨기름의 산화안정성에 미치는 들깨 종실 발아의 영향

  • Kim, Choong-Ki (Department of Food Science & Technology, Chonbuk National University) ;
  • Song, Geun-Seoup (Department of Food Engineering, Iri National College of Agriculture & Technology) ;
  • Kwon, Yong-Ju (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, In-Sook (Department of Food & Nutrition, Sungshin Women's University) ;
  • Lee, Tae-Kyoo (Department of Food Science & Technology, Chonju Woosuk University)
  • 김충기 (전북대학교 식품공학과) ;
  • 송근섭 (이리농공전문대학 식품공업과) ;
  • 권용주 (전북대학교 식품공학과) ;
  • 김인숙 (성신여자대학교 식품영양학과) ;
  • 이태규 (전주우석대학교 식품공학과)
  • Published : 1994.04.01

Abstract

The fresh perilla seed and tile one-year stored perilla seed were solvent extracted for their oil. On the other hand, the fresh seed and the stored seed were germinated in the dark at $25{\sim}28^{\circ}C\;for\;2{sim}3$ days and then solvent extracted. The above four kinds of perilla oil, that is, the oil from the nongerminated and fresh seed(NFO), the oil from the nongerminated and one-year stored seed (NSO), the oil from the germinated and fresh seed(GFO), and the oil from the germinated and one-year stored seed(GSO) were analyzed with regards to the chemical composition, and the effects of germination of the seed on the oxidative stability of perilla oil were studied. The iodine value and the saponification value were similar in all the perilla oils, but the acid value was increased by germination of the seed. The contents of free fatty acid and diacylglycerol were increased by germination of the seed, while the content of triacylglycerol was decreased. Of the polar lipid components, the content of phosphatidyl ethanolamine was greatly increased by germination of the seed. The contents of total tocopherol of perilla oil from the fresh seed and the one-year stored seed were 494 ppm and 439 ppm, respectively, and by germination of the seed increased to 560 ppm in GFO and 515 ppm in GSO, respectively. Especially a great change in the content of ${\gamma}-tocopherol$ was observed. The oxidative stability of perilla oil was increased by germination of the seed and the increase was distinct in the case of the one-year stored seed compared with that in the case of the fresh seed.

Keywords

perilla oil;oxidative stability;germination