The objective of this study was to determine the effects of supercritical carbon
dioxide (SC-CO2) extracts from red pepper (RP) or pine needles (PN)
on the physicochemical properties of perilla oil (PO). Subsequently, the
physicochemical properties of the perilla oil containing SC-CO2
extract at 0.1% and PO without extract were compared. Oxidative stability was
measured based on viscosity, acid value (AV), peroxide value (POV), antioxidant
(2,2-diphenyl-1-picrahydrazyl) activity, p-anisidine value
(p-AV), and fatty acid composition. All the samples were
studied under medium temperature (65ยฐC) accelerated oxidation conditions
for 24 h. The viscosities of PO with PN extract and PO without extract
significantly increased with increasing storage time, but that of PO added with
RP extract was not significantly different (p<0.05). The oxidative
stability properties, such as AV, POV, and p-AV, indicated that
PO with RP or PN extracts exhibited superior oxidative stabilities than PO
without extract. The antioxidant activities of all samples was significantly
decreased with increasing the oxidation time (p<0.05). No significant
differences in fatty acid composition between PO with and without extract were
observed (p<0.05). Thus, the SC-CO2 extracts affect the lipid
oxidative stability in perilla oil and may be used as natural antioxidant for
food preservation.