Effect of oil pressing and packaging under oxygen-free conditions on yield, oxidative stability, antioxidant activity, and physicochemical characteristics of perilla oil

Abstract

Perilla seeds for obtaining oils were pressed at vacuum levels of 101.33 (control) and 2.67 kPa using a specially designed vacuum container and packaging device. This work investigates the effect of the presence of oxygen on viscosity, oxidative stability, fatty acid composition, and volatile compounds during a 6-month storage. The acid and peroxide values for the control oil increased by 12.80 and 30.76 fold, respectively, but did not change over time for the perilla oil stored in vacuum. Eight volatile compounds related to oxidation were detected as the control oil became rancid. Some of these compounds were present in small amounts or not at all in the vacuum oil. In conclusion, our results show that oxygen-free pressed oil and packaging are excellent in preserving the physicochemical properties, and oxidative stability in perilla oils. © 2023 The Authors