High-temperature Stability of Refined Perilla Oil and Effects of Adding Some Food Components.

宣子, 丸谷; 直子, 白杉; 裕子, 岡本; 智子, 谷口; 美穂, 服部; 百合子, 中尾; 貴子, 津久田; 華, 早崎

doi:10.4327/jsnfs.51.323

Cited by 4 publications

(2 citation statements)

References 8 publications

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“…The Chlorella strain had n-3 PUFAs that comprised 45.6 mol% of fatty acids and more than half of the Chlorella n-3 PUFAs were found in the glycolipids, which predominantly contained MGDG. Compared to oils (triacylglycerols) such as perilla and linseed, which are used as general plant sources for n-3 PUFAs (approximately 60 mol% of fatty acids), this Chlorella strain has a lower ratio of n-3 PUFAs but a higher stability to oxidation due to the glycolipid form (8,20). n-3 PUFAs with high stability are expected to exhibit anti-inflammatory effects in the intestine and barely generate mutagenic aldehydes.…”

Section: Discussionmentioning

confidence: 99%

Characterization of Glycolipids in the Strain Chlorella pyrenoidosa

Yamashita

Miyazawa

Higuchi

et al. 2022

J Nutr Sci Vitaminol

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Plant-derived polar lipids have been reported to exhibit various beneficial effects on human health. The green alga Chlorella is known to be abundant in nutrients, including lipophilic components, and has varying nutrient content depending on the strain. In this study, to assess the nutritional functions of the strain Chlorella pyrenoidosa, we comprehensively analyzed the composition of fatty acids, polar glycerolipids, and sphingolipids. We found that n-3 polyunsaturated fatty acids (PUFAs) comprised 45.6 mol% of fatty acids in the total lipids and 62.2 mol% of n-3 PUFAs in the total lipids occurred in the glycolipids. Monogalactosyldiacylglycerol was the primary glycolipid class, and n-3 PUFA constituted 73.5 mol% of the fatty acids. Although glucosylceramide was observed in trace amounts, highly polar sphingolipids (HPSs), including glycosyl inositol phosphoryl ceramide, were found in much higher amounts compared to rice bran, which is a common source of sphingolipids. These results suggest that the examined Chlorella strain, which is abundant in glycolipids bearing n-3 PUFAs and HPS, is potentially useful as a dietary supplement for improving human health.

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Section: Discussionmentioning

confidence: 99%

Characterization of Glycolipids in the Strain Chlorella pyrenoidosa

Yamashita

Miyazawa

Higuchi

et al. 2022

J Nutr Sci Vitaminol

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“…In Korea, egoma products including oils are currently used as essential ingredients in Korean cuisine (7). It should be noted that egoma oils are not very stable against oxidation, owing to their high degree of unsaturation resulting from their high content of a-linolenic acid (8,9). Therefore, much care is taken dur-ing production, storage, and cooking processes to avoid their oxidation.…”

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confidence: 99%

Radical Scavenging Properties of Roasted Egoma (Perilla frutescens var. frutescens) Oils and Identification of Their Characteristic Scavengers

Masuda

Hidaka

Honda

et al. 2018

J Nutr Sci Vitaminol

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The radical scavenging activity of commercially available roasted (deep colored) and unroasted (light colored) egoma (Perilla frutescens var. frutescens) oils was evaluated by the DPPH radical scavenging method. The antiradical activity of roasted oils was higher than that of unroasted oils, and the activity of methanol-water extracts from the roasted egoma oils was significantly higher than that of unroasted oils. The antiradical activity of the methanol-water fractions was strongly correlated to that of whole oils (r50.72) and the color depth of oils (r50.93), which was an index of roasting. Fractionation of the methanol-water extract of a roasted egoma oil according to molecular size using ultra membrane filters revealed that the fraction under 3 kDa had the strongest radical scavenging activity. Subsequent preparative HPLC separation using an ODS column also revealed that the second fraction was the most active. Our HPLC analytical method for DPPH radical scavengers in complex mixtures detected four strong radical scavenger peaks in the fraction. Among the detected peaks, two peaks were determined to be derived from rosmarinic acid and luteolin by comparison with the retention times and UV spectra of the authentic samples, and the other two compounds could not be identified because no characteristic UV spectra were observed. These identified polyphenols (rosmarinic acid and luteolin) have been reported to be present in the non-oily part of egoma seeds. They probably migrated to the oily part during the egoma oil roasting process.

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Α-リノレン酸高含有植物油は炒め調理に使用できるのか？

Tsuru,

Noguchi,

Watanabe

2023

J. Food Sci. Technol. Res.

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High-temperature Stability of Refined Perilla Oil and Effects of Adding Some Food Components.

Cited by 4 publications

References 8 publications

Characterization of Glycolipids in the Strain <i>Chlorella</i> <i>pyrenoidosa</i>

Characterization of Glycolipids in the Strain <i>Chlorella</i> <i>pyrenoidosa</i>

Radical Scavenging Properties of Roasted Egoma (<i>Perilla frutescens</i> var. <i>frutescens</i>) Oils and Identification of Their Characteristic Scavengers

Α-リノレン酸高含有植物油は炒め調理に使用できるのか？

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