Effect of superheated steam treatment on yield, physicochemical properties and volatile profiles of perilla seed oil

扫码查看

原文链接

NSTL
Elsevier

外文摘要：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.

外文关键词：

Perilla seed oilSuperheated steamSeeds microstructureOil yieldQuality characteristicsVolatile compounds

作者：

Lee, Kyo-Yeon、Rahman, M. Shafiur、Kim, Ah-Na、Jeong, Eun-Ji、Kim, Bo-Gyeong、Lee, Myoung-Hee、Choi, Sung-Gil、Kim, Hyun-Jin

展开 >

作者单位：

Gyeongsang Natl Univ, Div Appl Life Sci BK21 Plus, Jinju 52828, South Korea

State Univ Bangladesh, Dept Food Engn & Technol, Dhaka 1205, Bangladesh

RDA, NICS, Dept Southern Area Crop Sci, Miryang, South Korea

Gyeongsang Natl Univ, Dept Food Sci & Technol, Inst Agr & Life Sci, Jinju 52828, South Korea

展开 >

出版年：

2021

DOI：

10.1016/j.lwt.2020.110240

LWT-Food Science & Technology

ISSN：0023-6438

年,卷(期)：2021.135

被引量8
参考文献量35