Changes in oxidative stability of the oil extracted from perilla seed roasted at different roasting conditions

들깨의 볶음 조건에 따른 들기름의 산화 안정성 변화

  • 김인환 (한국식품개발연구원 농산물이용연구부) ;
  • 이영철 (한국식품개발연구원 농산물이용연구부) ;
  • 정숙영 (한국식품개발연구원 농산물이용연구부) ;
  • 조재선 (경희대학교 식품가공학과) ;
  • 김영언 (한국식품개발연구원 농산물이용연구부)
  • Published : 1996.10.31

Abstract

The oxidative stabilities of perilla oil increased as roasting temperature and time increased. Induction period of the perilla oil from unroasted perilla seed was 3.9 days, but that of the oil from perilla seed roasted at $210^{\circ}C$ for 30 min was 55 days. The electron donating ability(EDA) on DPPH by perilla oils increased as the roasting temperature and time increased. EDA of the unroasted perilla oil was 24% but that of the perilla oil roasted at $210^{\circ}C$ for 30 min was 64%. These results indicated that the reducing compounds were formed during the roasting process. The fluorescence intensity in perilla oil increased as the roasting temperature and time were increased. This result indicated that Maillard reaction has occurred during the roasting process and the reaction products seemed to provide stability to perilla oil.