SpringerLink
Log in

Influence of roasting conditions on the chemical properties and antioxidant activity of perilla oils

  • Article
  • Published:
Journal of the Korean Society for Applied Biological Chemistry Submit manuscript

Abstract

Chemical properties of perilla oils under a variety of roasting conditions were evaluated. Roasting was performed in a hot-air roaster, with inlet air temperatures of 150–240 °C. The major fatty acid contents in perilla oil were α-linolenic, oleic, and linoleic acid. Trans-fatty acid content was 0.10–0.31 % from perilla oil under different roasting conditions. Maillard reaction products increased significantly from perilla oils exposed to higher temperatures for longer times. In particular, 2-methylpyrazine and 2,5-dimethylpyrazine were highest in the P210/30 (roasting temp. 210 °C, roasting time 30 min) and P210/30 treatments, respectively. Total benzo[a]pyrene of 0.21 µg/kg was detected in perilla oil under different roasting conditions. Evaluation of radical scavenging activity revealed that antioxidant function of perilla oil was promoted by increasing the roasting temperature of perilla seeds. As roasting temperature and time increased, the oxidative stability of perilla oils increased. The average iodine value of perilla oil under different roasting conditions was 154.23. Oxidation stability increased in the P240/20 group.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price includes VAT (Germany)

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Abou-Gharbia HA, Shahidi F, Adel A, Shehata Y, Youssef MM (1997) Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds. J Am Oil Chem Soc 74:215–221

    Article  CAS  Google Scholar 

  • Abou-Gharbia HA, Shehata AAY, Shahidi F (2000) Effect of processing on oxidative stability and lipid classes of sesame oil. Food Res Int 33:331–340

    Article  CAS  Google Scholar 

  • AOAC (2006) AOAC Official method 996.01. Fat (total, saturated, unsaturated, and monounsaturated) in cereal products. In: Official methods of analysis of the association of official analytical chemists (18th ed.), AOAC International, USA

  • AOCS (1997a) Official method Cd8-53. In: Official method and recommended practices of the American oil chemists’ society (5th ed.), AOCS, Champaign

  • AOCS (1997b) Official method Ce 1-62. In: Official method and recommended practices of the American oil chemists’ society (5th ed.), AOCS, Champaign

  • AOCS (1997c) Official method ICd 1-25. In: Official method and recommended practices of the American oil chemists’ society (5th ed.), AOCS, Champaign

  • Beckel RW, Waller GR (1983) Antioxidative arginine-xylose maillard reaction products: conditions for synthesis. J Food Sci 48:996–997

    Article  CAS  Google Scholar 

  • Deng Y, **e Q, Zhang S, Yao H, Zhang H (2007) Anti-asthmatic effects of perilla seed oil in the guinea pig in vitro and in vivo. Planta Med 73:53–58

    Article  CAS  Google Scholar 

  • Elizalde BE, Bressa F, Rosa MD (1992) Antioxidative action of Maillard reaction volatiles: influence of maillard solution browning level. J Am Oil Chem Soc 69:331–334

    Article  CAS  Google Scholar 

  • Gökhan B, Karaçam H, Boran M (2006) Changes in the quality of fish oils due to storage temperature and time. Food Chem 98:693–698

    Article  Google Scholar 

  • Jung MY, Bock JY, Back SO, Lee TK, Kim JH (1997) Pyrazine contents and oxidative stabilities of roasted soybean oils. Food Chem 60:95–102

    Article  CAS  Google Scholar 

  • Jung MF, Bock JY, Bock JF, Baik SO, Baik SF, Lee JH, Lee JF, Lee TK, Lee TK (1999) Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction. J Agric Food Chem 47:1700–1704

    Article  CAS  Google Scholar 

  • Jung DM, Yoon SH, Jung MY (2012) Chemical properties and oxidative stability of perilla oils obtained from roasted perilla seeds as affected by extraction methods. J Food Sci 77:C1249–C1255

    Article  Google Scholar 

  • Jung WK, Park PJ, Ahn CB, Je JY (2014) Preparation and antioxidant potential of maillard reaction products form (MRPs) chitooligomer. Food Chem 145:173–178

    Article  CAS  Google Scholar 

  • Kashima M, Cha GS, Isoda Y, Hirano J, Miyazawa T (1991) The antioxidant effects of phospholipids on perilla oil. J Am Oil Chem Soc 68:119–122

    Article  CAS  Google Scholar 

  • Kim SJ, Song SH, Yoon HN, Kong EY (1995) Effect of roasting temperature on oxidative stability and flavor quality of pressed perilla oil. Inform 6:514

    Google Scholar 

  • Kim SJ, Yoon HN, Rhee JS (2000) The effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil. J Am Oil Chem Soc 77:451–456

    Article  CAS  Google Scholar 

  • Kremer J (1996) Effects of modulation of inflammatory and immune parameters in patients with rheumatic and inflammatory disease receiving dietary supplementation of n-3 and n-6 fatty acids. Lipids 31:S243–S247

    Article  CAS  Google Scholar 

  • Lee HS (1992) Antioxidative activity of browning reaction products isolated from storage-aged orange juice. J Agric Food Chem 40:550–552

    Article  CAS  Google Scholar 

  • Lee YC, Kim IH, Chang J, Rhee YK, Oh HI, Park HK (2004) Chemical composition and oxidative stability of safflower oil prepared with expeller from safflower seeds roasted at different temperatures. J Food Sci 69:FCT33–FCT38

    Article  CAS  Google Scholar 

  • Lee J, Kim M, Choe E (2007) Antioxidant activity of lignan compounds extracted from roasted sesame oil on the oxidation of sunflower oil. Food Sci Biotechnol 16:981–987

    CAS  Google Scholar 

  • Lee MK, Uddin MS, Chun BS (2008) Off-flavors removal and storage improvement of mackerel viscera by supercritical carbon dioxide extraction. J Environ Biol 29:591–597

    CAS  Google Scholar 

  • Lee SW, Jeung MK, Park MH, Lee SY, Lee J (2010) Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation. Food Chem 118:681–685

    Article  CAS  Google Scholar 

  • Lojzova L, Riddellova K, Hajslova J, Zrostlikova J, Schurek J, Cajka T (2009) Alternative GC-MS approaches in the analysis of substituted pyrazines and other volatile aromatic compounds formed during Maillard reaction in potato chips. Anal Chim Acta 64:101–109

    Article  Google Scholar 

  • Longvah T, Deosthale YG (1912) Chemical and nutritional studies on Hanshi (Perilla frutescens), a traditional oilseed from northeast India. J Am Oil Chem Soc 68:781–784

    Article  Google Scholar 

  • Molyneux P (2004) The use of the stable free radial diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. J Sci Technol 26:211–219

    CAS  Google Scholar 

  • Narisawa T, Takahashi M, Kotanagi H, Kusaka H, Yamazaki Y, Koyama H, Fukaura Y, Nishizawa Y, Kotsugai M, Isoda Y (1991) Inhibitory effect of dietary perilla oil rich in the n-3 polyunsaturated fatty acid alpha-linolenic acid on colon carcinogenesis in rats. Jpn J Cancer Res 82:1089–1096

    Article  CAS  Google Scholar 

  • Onogi N, Okuno M, Komaki C, Moriwaki H, Kawamori T, Tanaka T, Mori H, Muto Y (1996) Suppressing effect of perilla oil on azoxymethane-induced foci of colonic aberrant crypts in rats. Carcinogenesis 17:1291–1296

    Article  CAS  Google Scholar 

  • Park MH, Jeong MK, Yeo J, Son HJ, Lim CL, Hong EJ, Noh BS, Lee J (2011a) Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions. J Food Sci 76:C80–C88

    Article  CAS  Google Scholar 

  • Park MH, Seol NG, Chang PS, Yoon SH, Lee JH (2011b) Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla Oils (Perilla frutescens var.japonica). J Food Sci 76:C808–C816

    Article  CAS  Google Scholar 

  • Sadi AM, Toda T, Oku H, Hokama S (1996) Dietary effects of corn oil, oleic acid, perilla oil, oleic acid, perilla oil, and primrose oil on plasma and hepatic lipid level and atherosclerosis in Japanese quail. Exp Anim 45:55–62

    Article  CAS  Google Scholar 

  • Sauer LA, Dauchy RT, Blask DE (2000) Mechanism for the antitumor and anticachectic effects of n-3 fatty acids. Cancer Res 60:5289–5295

    CAS  Google Scholar 

  • Shahidi F, Naczk M (2004) Phenolics in food and nutraceuticals. CRC, Florida, pp 108–109

    Google Scholar 

  • Shin HS, Kim SW (1994) Lipid composition of perilla seed. J Am Oil Chem’ Soc 71:619–622

    Article  CAS  Google Scholar 

  • Valko M, Leibfritz D, Moncol J, Cronin MT, Mazur M, Telser J (2007) Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem 39:44–84

    Article  CAS  Google Scholar 

  • Venkatesh Murthy K, Ravi R, Bhat K, Keshava K, Raghavarao KSMS (2008) Studies on roasting of wheat using fluidized bed roaster. J Food Eng 89:336–342

    Article  Google Scholar 

  • Vhangani LN, Wyk JV (2013) Antioxidant activity of Maillard reaction products (MRPs) derived from fructose-lysine and ribose-lysine model systems. Food Chem 137:92–98

    Article  CAS  Google Scholar 

  • Wu S, Hu J, Wei L, Du Y, Shi X, Zhang L (2014) Antioxidant and antimicrobial activity of Maillard reaction products from xylan with chitosan/chitooligomer/glucosamine hydrochloride/taurine model systems. Food Chem 148:196–203

    Article  CAS  Google Scholar 

  • Yoshida H, Shigezaki J, Takagi S, Kajimoto G (1995) Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven. J Sci Food Agric 68:407–415

    Article  CAS  Google Scholar 

  • Zhao T, Hong SI, Lee J, Lee JS, Kim IH (2012) Impact of roasting on the chemical composition and oxidative stability of perilla oil. J Food Sci 77:C1273–C1278

    Article  Google Scholar 

Download references

Acknowledgement

This study was supported by the Globalization of Korean Foods R&D program and Agriculture Research Center funded by the Ministry of Food, Agriculture, Forestry, and Fisheries, Korea.

Author information

Authors and Affiliations

  1. Department of Food Science and Biotechnology and Institute of Lotus Functional Foods Ingredients, Dongguk University-Seoul, 26, 3-Ga, Pil-dong, Chung-gu, Seoul, 100-715, Korea

    Soyoung Lee & Han-Seung Shin

  2. Department of Life Science, Dongguk University-Seoul, Seoul, 100-715, Korea

    Yoo-Jung Lee & Jung-Suk Sung

Authors
  1. Soyoung Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yoo-Jung Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jung-Suk Sung
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Han-Seung Shin
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Han-Seung Shin.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Lee, S., Lee, YJ., Sung, JS. et al. Influence of roasting conditions on the chemical properties and antioxidant activity of perilla oils. J Korean Soc Appl Biol Chem 58, 325–334 (2015). https://doi.org/10.1007/s13765-015-0046-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13765-015-0046-6

Keywords

Search

Navigation