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Cited 11 time in webofscience Cited 24 time in scopus
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Effect of superheated steam treatment on yield, physicochemical properties and volatile profiles of perilla seed oilopen access

Authors
Lee, Kyo-YeonRahman, M. ShafiurKim, Ah-NaJeong, Eun-JiKim, Bo-GyeongLee, Myoung-HeeKim, Hyun-JinChoi, Sung-Gil
Issue Date
Jan-2021
Publisher
ELSEVIER
Keywords
Perilla seed oil; Superheated steam; Seeds microstructure; Oil yield; Quality characteristics; Volatile compounds
Citation
LWT-FOOD SCIENCE AND TECHNOLOGY, v.135
Indexed
SCIE
SCOPUS
Journal Title
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume
135
URI
https://scholarworks.bwise.kr/gnu/handle/sw.gnu/4276
DOI
10.1016/j.lwt.2020.110240
ISSN
0023-6438
Abstract
This study investigated the effect of superheated steam (SHS) treatment on the yield and quality properties, including volatile compounds of perilla seeds oil (PO). SHS treatment resulted in ruptured seed coat and damaged cellular structure, increasing oil yield (78.81 g/100 g seeds), about 2.5-times higher yield than the untreated seeds (33.11 g/100 g seeds). The viscosity (similar to 89 mPa s), color parameters (L*a*b*), acid value (0.19 mg KOH/g), and peroxide value (1.02 meq/kg) of SHS-treated POs were similar with that of the untreated PO, indicating no oil rancidity by SHS treatment. SHS-treated PO showed a dramatic reduction of lipase activity from 37.44 to 0.80 mu mol/g, 3-times higher phenolic content and 5-times higher antioxidant activity than that of the untreated PO. The major volatiles were 2,4-heptadienal, 4-methyl-5-(2-methyl-2-propenyl-2(5H)-furanone, 3-(4-methyl-3-pentenyl)furan perillen, and 3-methylpentane in POs. The normalized relative intensities of the volatiles were reduced for SHS-treated PO. Thus, SHS could be an effective treatment for high oil yield without originating odor characteristics compounds in PO.
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대학원 (응용생명과학부)
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