|
| Effect of infrared preheating treatment on quality and antioxidant activity of pressed perilla seed oil |
| |
| DOI： |
| KeyWord:perilla seed oil infrared preheating quality antioxidant activity |
| FundProject:重庆市特色粮油技术产业体系（4322000088）；重庆市优质粮食工程项目(1812001721) |
|
| Hits: 1345 |
| Download times: 942 |
| Abstract: |
| The effects of infrared preheating temperature and time on the quality (including physicochemical indexes, fatty acid composition, brownness, active ingredients content), antioxidant activity and oxidation stability of perilla seed oil were explored. The results showed that physicochemical indexes and fatty acid composition all met the requirements of LS/T 3254—2017 Perilla seed oil, and the fatty acid composition had no significant differences with that of no infrared preheating treatment. The contents of polyphenol and flavonoid, antioxidant activity and oxidation stability were improved significantly at 180 ℃ infrared preheating for 30 min(P<0.05). In addition, the correlation analysis showed that the brownness and the contents of polyphenols and flavonoids were very significantly or significantly positively correlated with antioxidant activity and oxidation stability (P<0.01,P<005). The infrared preheating at 180 ℃ for 30 min was suitable as the preheating condition of perilla seeds. The results provided a reference for the preparation of perilla seed oil. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
