Tags

Type your tag names separated by a space and hit enter

Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica).
J Food Sci. 2011 Aug; 76(6):C808-16.JF

Abstract

Perilla seeds have more than 60% of α-linolenic acid, one of omega-3 essential fatty acids. Headspace volatiles and physicochemical properties including color, fluorescence intensity, and the oxidation products in perilla oil (PO) from perilla seeds roasted at different conditions were analyzed. Roasting temperature was 150, 170, 190, and 210°C, and roasting time was 15 and 30 min at each roasting temperature. PO from higher roasting temperature and longer roasting time had lower L* values, higher a*, b*, and chroma values, more brown pigments and fluorescence intensity, and more conjugated dienoic acids. Pyrazines were major volatiles in PO, and furans, sulfur-containing compounds, and hydrocarbons were also detected by a solid phase microextraction gas chromatography/mass spectrometry. In PO, 2,5-Dimethylpyrazine and 2-furancarboxaldehyde were 2 major volatiles. The principal component analysis of volatiles showed the 1st principal component (PC1) and the 2nd principal component (PC2) express 56.64% and 22.72% of the volatile variability in PO, respectively, which can differentiate PO prepared from roasting conditions clearly. Some physicochemical properties especially brown pigment and volatiles were positively correlated with each other in PO.

PRACTICAL APPLICATION

Perilla oil (PO) from perilla seeds possesses more than 60% of α-linolenic acid, one of omega-3 fatty acids. Roasting process has been used to extract oil from perilla seeds. Understanding physicochemical properties of PO from diverse roasting conditions are important steps to produce PO in food industry. Roasting process induces darkening of color, increase of fluorescence intensity, and brown pigments in PO. Pyrazines and furans are major headspace volatiles in PO roasted above 170°C. The results of this study can help to produce PO in industrial scales with desired headspace volatiles, colors, and oxidative state.

Authors+Show Affiliations

Dept. of Food Science and Technology, Seoul Natl. Univ. of Science and Technology, Seoul 139-743, Korea.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21623788

Citation

Park, Min Hee, et al. "Effects of Roasting Conditions On the Physicochemical Properties and Volatile Distribution in Perilla Oils (Perilla Frutescens Var. Japonica)." Journal of Food Science, vol. 76, no. 6, 2011, pp. C808-16.
Park MH, Seol NG, Chang PS, et al. Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica). J Food Sci. 2011;76(6):C808-16.
Park, M. H., Seol, N. G., Chang, P. S., Yoon, S. H., & Lee, J. H. (2011). Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica). Journal of Food Science, 76(6), C808-16. https://doi.org/10.1111/j.1750-3841.2011.02214.x
Park MH, et al. Effects of Roasting Conditions On the Physicochemical Properties and Volatile Distribution in Perilla Oils (Perilla Frutescens Var. Japonica). J Food Sci. 2011;76(6):C808-16. PubMed PMID: 21623788.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica). AU - Park,Min Hee, AU - Seol,Nam Gyu, AU - Chang,Pahn-Shick, AU - Yoon,Suk Hoo, AU - Lee,Jae Hwan, Y1 - 2011/05/27/ PY - 2011/6/1/entrez PY - 2011/6/1/pubmed PY - 2012/8/17/medline SP - C808 EP - 16 JF - Journal of food science JO - J Food Sci VL - 76 IS - 6 N2 - UNLABELLED: Perilla seeds have more than 60% of α-linolenic acid, one of omega-3 essential fatty acids. Headspace volatiles and physicochemical properties including color, fluorescence intensity, and the oxidation products in perilla oil (PO) from perilla seeds roasted at different conditions were analyzed. Roasting temperature was 150, 170, 190, and 210°C, and roasting time was 15 and 30 min at each roasting temperature. PO from higher roasting temperature and longer roasting time had lower L* values, higher a*, b*, and chroma values, more brown pigments and fluorescence intensity, and more conjugated dienoic acids. Pyrazines were major volatiles in PO, and furans, sulfur-containing compounds, and hydrocarbons were also detected by a solid phase microextraction gas chromatography/mass spectrometry. In PO, 2,5-Dimethylpyrazine and 2-furancarboxaldehyde were 2 major volatiles. The principal component analysis of volatiles showed the 1st principal component (PC1) and the 2nd principal component (PC2) express 56.64% and 22.72% of the volatile variability in PO, respectively, which can differentiate PO prepared from roasting conditions clearly. Some physicochemical properties especially brown pigment and volatiles were positively correlated with each other in PO. PRACTICAL APPLICATION: Perilla oil (PO) from perilla seeds possesses more than 60% of α-linolenic acid, one of omega-3 fatty acids. Roasting process has been used to extract oil from perilla seeds. Understanding physicochemical properties of PO from diverse roasting conditions are important steps to produce PO in food industry. Roasting process induces darkening of color, increase of fluorescence intensity, and brown pigments in PO. Pyrazines and furans are major headspace volatiles in PO roasted above 170°C. The results of this study can help to produce PO in industrial scales with desired headspace volatiles, colors, and oxidative state. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/21623788/Effects_of_roasting_conditions_on_the_physicochemical_properties_and_volatile_distribution_in_perilla_oils__Perilla_frutescens_var__japonica__ L2 - https://doi.org/10.1111/j.1750-3841.2011.02214.x DB - PRIME DP - Unbound Medicine ER -