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| Effect of infrared and microwave heat-treatment on perilla seed oil quality |
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| KeyWord:perilla seed oil heat-treatment moisture content physicochemical index oxidative stability |
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| Abstract: |
| In order to provide reference data on the selection of heat-treatment ways for perilla seed prior to pressing for oil, perilla seed were subjected to different degrees of infrared or microwave heat-treatment, and were classified into three groups (low, medium and high)according to the moisture content of perilla seed after heat-treatment. The oil was pressed, and the related physicochemical indexes, fatty acid composition, trace active components, DPPH· scavenging rate and oxidation stability of perilla seed oil obtained by different heat-treatment were evaluated. The results showed that the two heat treatments had no significant effect on the fatty acid composition and content of perilla seed oil (p＞0.05). Compared with untreated perilla seed oil, the yield, flavonoid content, DPPH·scavenging rate and oxidation stability of perilla seed oil after microwave and infrared heat-treatment significantly increased (p＜0.05), the acid value of perilla seed oil obtained by microwave treatment and peroxide value of the oil obtained by infrared treatment decreased. The tocopherol content of perilla seed oil gradually decreased with the deepening of infrared and microwave heat-treatment, and the polyphenols content first decreased and then increased of infrared treatment while it was opposite of microwave treatment. By selecting the appropriate heat treatment method and conditions, the perilla seed with higher quality can be obtained. |
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