Journal Title
Title of Journal: J Korean Soc Appl Biol Chem
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Abbravation: Journal of the Korean Society for Applied Biological Chemistry
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Publisher
The Korean Society for Applied Biological Chemistry
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Authors: Soyoung Lee YooJung Lee JungSuk Sung HanSeung Shin
Publish Date: 2015/02/14
Volume: 58, Issue: 3, Pages: 325-334
Abstract
Chemical properties of perilla oils under a variety of roasting conditions were evaluated Roasting was performed in a hotair roaster with inlet air temperatures of 150–240 °C The major fatty acid contents in perilla oil were αlinolenic oleic and linoleic acid Transfatty acid content was 010–031 from perilla oil under different roasting conditions Maillard reaction products increased significantly from perilla oils exposed to higher temperatures for longer times In particular 2methylpyrazine and 25dimethylpyrazine were highest in the P210/30 roasting temp 210 °C roasting time 30 min and P210/30 treatments respectively Total benzoapyrene of 021 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 15423 Oxidation stability increased in the P240/20 group
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