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| Effect of roasting on physicochemical properties and chemical composition of perilla seed oil |
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| KeyWord:roasting perilla seed oil physicochemical property chemical composition |
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| Abstract: |
| To improve the quality of perilla seed oil, perilla seed oil was extracted after pretreatment by roasting under different conditions (temperature 140-180℃, time 10-30 min), and the physicochemical properties (color, acid value, peroxide value, conjugated diene content, conjugated triene content) and chemical composition (fatty acids, tocopherols, triglycerides) of perilla seed oil were determined to study the effect of roasting on the quality of perilla seed oil. The results showed that with the increase of roasting time，the color of perilla seed oil deepened at 140-180℃, the acid value was lower than that of the oil prepared with the unroasted perilla seed, the peroxide value did not change significantly at 140℃ and 160℃, but increased and then decreased at 180℃, the content of conjugated diene and conjugated triene did not change significantly at 140℃ and 160℃, but increased significantly at 180℃, and the tocopherols content lost significantly at 180℃，while the composition and content of fatty acids and triglycerides did not change significantly. In summary,the quality of perilla seed oil obtained by roasting perilla seeds at 140-160℃ for 10-20 min was good. |
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