Effect of freeze-thaw pretreatment on yield and quality of perilla seed oil
- Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Son, Yejin; Gu, Suyeon; Lee, Myoung-Hee; Kim, Jung In; Ha, Tae Joung; Kwak, Doyeon; Kim, Hyun-Jin; Kerr, William L.; Choi, Sung-Gil
- Issue Date
- Perilla oil; Freeze-thaw pretreatment; Seeds microstructure; Extraction yield; Volatile compounds; Glycerides profile
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.122
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- This work investigated the effect of freeze-thaw (FT) pretreatment on the yield and quality of oil cold-pressed from perilla seeds. FT pretreatment ruptured the perilla seed coat and internal structure, resulting in an oil yield of 78.71%, about 2.5-times greater than the yield from untreated control perilla seeds. Acid values were relatively low (0.54 mg KOH/g) and not different in the FT-treated and control oil. Likewise, peroxide values were low (1.34 meq/kg) and not different amongst the treatment groups. Viscosity values (96.5 mPa s) were indicative of a light oil while color values (L*a*b*) indicated a light yellow-green color. The major unsaturated fatty acids were identified as linolenic acid (C18:3, omega-3), linoleic acid (C18:2, omega-6), and oleic acid (C18:1,omega-9). The most abundant volatiles were 1-(furan-2-yl)-4-methylpentan-1-one and 3-(4-methyl-3-pentenyl)furan in both of the oil samples. However, the normalized relative intensity of the volatile compounds was reduced in the FT-treated PO. The acylglycerol profile in FT-treated and control PO was not different, yet another indication that FT pretreatment did not increase oil rancidity or oxidative instability. FT pretreatment on oil seeds before cold-pressing is an attractive technique for obtaining high oil yield without deteriorative effects on the quality characteristics of edible oil.
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