Antioxidative Effects and Characteristics of Methanol Extracts from Perilla Oils Roasted for Different Time

볶음시간에 따른 들기름 메탄올 추출물의 항산화 효과와 특성

  • Published : 1998.10.01


This study was carried out to investigate the oxidative stability of oils from peril1a seeds roasted at $190^{\circ}C$ for $0{\sim}50$ min. The oxidative stability of perilla oils increased as the roasting time increased. Oxidative stability of perilla oils extracted methanol extracts significantly decreased. When 1.0%(w/w) methanol and hexane fractions prepared from methanol extracts added to the unroasted perilla oils, methanol fractions showed strong antioxidative effects, but hexane fractions showed weak effects. As the roasting time increased, the browning intensity, fluorescence and electron donating ability of methanol extracts, methanol and hexane fractions increased, and those were closely related with antioxidative effects.