Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity

Li, Huizhen; Zhang, Zhijun; He, Dongliang; Xia, Yaoyao; Liu, Qingye; Li, Xiaojun

doi:10.1590/1678-457x.29116

Cited by 25 publications

(19 citation statements)

References 24 publications

(29 reference statements)

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“…Among the monounsaturated fatty acids (MUFAs), eicosenoic acid and erucic acid were dominant, with contents varying from 0.17% to 0.22% and 0 to 0.17%, respectively. In addition, oleic acid increased from 0.02% to 0.20%, which is lower than the 16.92% that was reported by Li et al (). The oleic acid content of perilla seed oil in this study is lower than that previously reported, while the level of linolenic acid is higher.…”

Section: Resultscontrasting

confidence: 68%

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Effect of the chemical refining process on perilla seed oil composition and oxidative stability

Pan

Wen

Wang

et al. 2019

J Food Process Preserv

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The effect of chemical refining process on the physicochemical characteristics and oxidative stability of perilla seed oil was investigated. We analyzed five samples corresponding to each step of the refining process (degumming, neutralization, bleaching, deodorization, and refined oil). The results indicated that the acid value (2.20–0.24 mg KOH/g) and peroxide value (4.32–1.26 mEq/kg) decreased significantly, while the saponification value (178.81–196.24 mg KOH/g) and p‐anisidine value (3.45–9.55) increased dramatically. There was no significant difference in conjugated diene, except in the degummed oil. Additionally, the refractive index did not change throughout the process. Eleven fatty acids were identified in samples, and there was no significant difference observed among them. The refining process resulted in decreases in total tocopherol content (25.0%) and total phenolic content (51.7%). Degummed, neutralized, bleached, and deodorized oils have high primary oxidation stability, whereas refined oils exhibit low secondary oxidation rates. Practical applications The present study was designed to examine the physicochemical properties of perilla seed oil at various phases of refining, as well as its bioactive compounds and oxidative stability during the process. This study provides a good reference for the industrial parameters of the refining process to obtain high‐quality products for consumers.

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Section: Resultscontrasting

confidence: 68%

“…This can provide a reference point for further study. Li et al () reported that perilla seed oil is a great source of phenolic compounds that can play an important role in antioxidation.…”

Section: Resultsmentioning

confidence: 99%

Effect of the chemical refining process on perilla seed oil composition and oxidative stability

Pan

Wen

Wang

et al. 2019

J Food Process Preserv

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“…In addition, perilla seeds contain different polyphenols or flavones (rosemarinic acid, luteolin, quercetin, catechin, and so on) (Asif, 2011). As a consequence, perilla seed oil (PSO) is typically obtained through different methodologies, either by extraction using organic solvents or by ultrasound‐assisted aqueous enzymatic extraction or by extraction using compressed fluids (Li et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil

Pan

Wen

Luo

et al. 2020

Journal of Food Science

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The effect of chemical refining process on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil (PSO) were investigated. In this paper, seven samples corresponding to each step of the refining process (degumming, neutralization, bleaching, deodorization, winterization, crude, and refined oils) were studied. The results showed that phenolic compounds and tocopherols were removed from PSO to a degree of 19.4% and 5.4%, respectively. In addition, the carotenoid content of PSO decreased during the refining process. The main carotenoid of PSO was found to be lutein, and the compound was lost completely during the bleaching step of the refining process. In this paper, we analyzed the variation of carotenoid content in PSO during the refining process for the first time. Neutralization affected the contents of phytosterols the most, followed by the effects of degumming and bleaching. The demonstrated results of Pearson product-moment correlation indicated that total tocopherols were significantly correlated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorption capacity (ORAC) values, whereas carotenoids were significantly correlated with the DPPH value. However, phenolic compounds and phytosterols have no significant difference with DPPH, 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, ORAC, and ferric reducing antioxidant power values. The collected information can be applied to seeking out optimum factors needed to suffice the fundamental requirements for PSO production and minimize micronutrient losses to enhance its market value.Practical Application: The present study aimed to determine influence of chemical refining in the bioactive composition of perilla seed oil (PSO) as well as its antioxidant capacity in vitro. Moreover, we also intend to find the correlation between them. Results indicated that this study supplies a good reference for the industrial parameters of the refining process to minimize micronutrient losses and further obtain high-quality PSO products for consumers.

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“…It is noticed that the ALA in this study was higher than all previous reports. Ultrasonic-assisted aqueous enzymatic extraction using response surface provided 31.34% oil yield containing ALA as major component of 64.05% (Li et al, 2017). Similarly, soxhlet extraction using hexane as solvent and cold pressing extraction exhibiting 35.20% and 28.60%, respectively of perilla oil yields gave lower content of ALA at 62.26% and 60.11%, respectively (Li et al, 2017).…”

Section: Gc-ms Analysis Of Fatty Acid Compositions In Perilla Oilmentioning

confidence: 97%

“…Ultrasonic-assisted aqueous enzymatic extraction using response surface provided 31.34% oil yield containing ALA as major component of 64.05% (Li et al, 2017). Similarly, soxhlet extraction using hexane as solvent and cold pressing extraction exhibiting 35.20% and 28.60%, respectively of perilla oil yields gave lower content of ALA at 62.26% and 60.11%, respectively (Li et al, 2017). Supercritical fluid extraction of perilla oil using carbondioxide and LPG could extract the linolenic acid as a majority fatty acid of 58.00% and 57.24%, respectively (Scapin et al, 2017).…”

Section: Gc-ms Analysis Of Fatty Acid Compositions In Perilla Oilmentioning

confidence: 99%

Simultaneous extraction of oil and protein from perilla seed by three-phase partitioning and their application in serum

Pintathong¹,

Chaiwut²,

Thitipramote³

et al. 2018

j.appsci.

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Perilla seeds contain high amount of oil and protein. This study was aimed to simultaneously extract oil and protein from perilla seed by using three-phase partitioning method (TPP). The extraction conditions were optimized by varying the ratio of crude extract to t-butanol of 1:2, 1:1 and 2:1 (v/v) and ammonium sulfate concentration of 20, 30 and 40% (w/v). The crude extract to t-butanol at 1:2 and 30% (w/v) ammonium sulfate resulted in the highest recovery of perilla oil (35.13±2.67%) and protein (13.18±0.65%). This provided 14 folds of time saving when compared to conventional method of oil and protein extraction separately. The obtained perilla protein and oil extracts were included in the facial serum formulation. Stability and satisfaction of the serum formulation were tested compared to its base formula. The perilla facial serum showed its good stability after accelerated conditions of centrifugation and heating-cooling for 4 cycles. The phase separation and pH changing was not observed. The viscosity and the color were slightly affected by the accelerated condition. The satisfaction test including moisturizing sensory of the serum was evaluated by 20 volunteers. The product was satisfied with average score 5.47 of the maximum 6 level. This study emphasized the valuable perilla seed protein and oil could be extracted by single step of TPP and feasibly included into moisturizing facial serum product.

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Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity

Cited by 25 publications

References 24 publications

Effect of the chemical refining process on perilla seed oil composition and oxidative stability

Effect of the chemical refining process on perilla seed oil composition and oxidative stability

Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil

Simultaneous extraction of oil and protein from perilla seed by three-phase partitioning and their application in serum

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