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

Abstract

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.

Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review

“…With respect to total phenolics of eight specialty seed oils (Table 4), quinoa seed oil has the highest total phenolics (1,390 to 6,280 mg gallic acid equivalents [GAE]/100 g), followed by flaxseed oil (54.4 to 3,916 mg GAE/100 g), perilla seed oil (10.32 to 1,807 mg GEA/100 g), sesame seed oil (1.7 to 1,046 mg GAE/100 g), and pumpkin seed oil (3.96 to 851 mg GAE/100 g). The corresponding values for other specialty seed oils (such as chia, black cumin, and hemp) are lower than above ones (Aiello et al., 2020; Akin et al., 2018; Chen et al., 2019a; Cuco et al., 2019a, b; Ghafoor et al., 2018; Hoed et al., 2017; Kiczorowska et al., 2019; Lutterodt et al., 2010; Özcan, 2019a; Pan et al., 2020; Smeriglio et al., 2016; Vonapartis et al., 2015; Xuan et al., 2018; Yu et al., 2005). As can be seen from Table 4, large variations exist in total phenolics among the specialty seed oils, depending on the variety and/or process type (e.g., cold‐pressed, refined, and supercritical fluid extraction, among others).…”

“…Contrary to other plant foods, specialty seeds contain different patterns of carotenoids, such as chia seed (β‐carotene, 9‐cis‐β‐carotene, and lutein) (Dabrowski et al., 2018), black cumin seed (β‐carotene) (Ramadan & Moersel, 2006), flaxseed (α‐carotene, β‐carotene, and zeaxanthin) (Tańska et al., 2018; Teh & Birch, 2013), hemp seed (β‐carotene) (Oomah et al., 2002), perilla seed (lutein) (Pan et al., 2020), pumpkin seed (β‐carotene, β‐cryptoxanthin, lutein, and zeaxanthin) (Akin et al., 2018; Can‐Cauich et al., 2019; Cuco et al., 2019b; Górnaś et al., 2014; Parry et al., 2006; Tuberoso et al., 2007), quinoa seed (β‐carotene, lutein, and zeaxanthin) (Tang, et al., 2016), and sesame seed (β‐carotene) (Górnaś et al., 2014; Tuberoso et al., 2007).…”

“…Among the eight specialty seeds listed in Table 4, the levels of total carotenoids range from tr‐0.04 mg/100 g to 0.25 to 59.30 mg/100 g, being lowest in sesame seed oil and highest in black cumin seed oil (Akin et al., 2018; Can‐Cauich et al., 2019; Chen et al., 2019a; Cuco et al., 2019b; Dabrowski et al., 2018; Górnaś et al., 2014; Kim & Choe, 2013; Oomah et al., 2002; Pan et al., 2020; Parry et al., 2006; Ramadan & Moersel, 2006; Tang et al., 2016; Tańska et al., 2018; Teh & Birch, 2013; Tuberoso et al., 2007). Specialty seed oils generally contain higher amounts of carotenoids than that of nut oils (except pistachio oil) (Alasalvar et al., 2020b).…”

Anti-inflammatory effect of Perilla frutescens seed oil rich in omega-3 fatty acid on dextran sodium sulfate-induced colitis in mice

“…Perilla seed oil (PSO) contains large quantities of omega-3 FA, especially α-linolenic acid (ALA) at 54-79% of total FAs ( 12 13 ). Recent investigations have shown that PSO exhibits several biological activities, such as having antioxidant, anti-inflammatory, anti-asthmatic, anticancer, and antihypercholesterolemic effects as well as improves memory and cognitive function ( 14 15 16 17 18 19 ). It has been reported that PSO reduces the production of the inflammatory cytokines in lipopolysaccharide-induced macrophage cell lines, decreases the levels of prostaglandin E2, and leukotriene B in colitis induced by DSS ( 18 ).…”

A novel deodorization method of edible oil by using ethanol steam at low temperature

“…Deodorization is the most critical step with an important effect on the quality of oil refined (Pan et al., 2020; Suliman, Jiang, & Liu, 2013; Szydłowska‐Czerniak & Łaszewska, 2015). In conventional water‐steam distillation deodorization, although some undesired components, such as free fatty acids (FFAs), hydroperoxide, and light‐weight polycyclic aromatic hydrocarbons, can be removed, a large amount of micronutrients (such as vitamin E, phytosterols, squalene, polyphenols, phospholipids, lutein, and β‐carotene) will also be lost (Laoretani & Iribarren, 2018; Wei et al., 2015; Wu et al., 2019), and some harmful substances (such as 3‐chloro‐1,2‐propanediol, glycidyl esters, oxidized glyceride polymer, and trans‐fatty acids) will be generated due to the high temperature (230 to 270 °C) (Riyadi, Muchtadi, Andarwulan, & Haryati, 2016; Sampaio et al., 2017; Song et al., 2018; Wang, Wang, & Johnson, 2002).…”