Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of the Mixing Extraction of Perilla Seed and Peanut on Physicochemical Characteristics and Oxidative Stability of Perilla Oil

들께와 땅콩의 혼합 채유가 들기름의 이화학적 특성 및 산화안정성에 미치는 영향

  • 권용주 (전북대학교 식품공학과) ;
  • 김충기 (전북대학교 식품공학과) ;
  • 오현화 (전북대학교 식품공학과)
  • Published : 1999.12.01
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Abstract

The oils were extracted from the mixture of roasted(for 20 min at 190oC) perilla seeds(RPS) and roasted (commercially) peanuts(RPN) by solvent extraction(SE) and mechanical expression(ME). The effects of mixing ratio on physicochemical characteristics and oxidative stability of their oils were investigated. Yields of both SE and ME oils were increased as the RPN ratio in the mixture increased. In all the SE and ME oils, the major fatty acids were oleic, linoleic and linolenic acid, and total saturated fatty acids increased gradually, but total unsaturated fatty acids decreased gradually as the RPN ratio in the mixture was increased. The specific gravity and refractive index of both SE and ME oils decreased as the RPN ratio in the mixture was increased. Acid value, saponification value and iodine value of SE oils decreased as the RPN ratio in the mixture increased, whereas acid value and iodine value of ME oils decreased and saponification value increased. The colors of ME oils were darker brownish than SE oils. The oxidative stability of SE oils was decreased as the RPN ratio in the mixture increased, whereas that of ME oils was increased. Sensory evaluation of all the oils extracted from the mixture with various mixing ratio showed significant differences in flavor, taste, color and overall acceptance(p<0.01). The oil extracted from the mixture of the mixing ratio of 8:2(RPS:RPN) showed slightly higher preference regardless of extraction method.

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