Effect of freeze-thaw pretreatment on yield and quality of perilla seed oil

Kyo Yeon Lee, M. Shafiur Rahman, Ah Na Kim, Yejin Son, Suyeon Gu, Myoung Hee Lee, Jung In Kim, Tae Joung Ha, Doyeon Kwak, Hyun Jin Kim, William L. Kerr, Sung Gil Choi*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

This work investigated the effect of freeze-thaw (FT) pretreatment on the yield and quality of oil cold-pressed from perilla seeds. FT pretreatment ruptured the perilla seed coat and internal structure, resulting in an oil yield of 78.71%, about 2.5-times greater than the yield from untreated control perilla seeds. Acid values were relatively low (0.54 mg KOH/g) and not different in the FT-treated and control oil. Likewise, peroxide values were low (1.34 meq/kg) and not different amongst the treatment groups. Viscosity values (96.5 mPa s) were indicative of a light oil while color values (L*a*b*) indicated a light yellow-green color. The major unsaturated fatty acids were identified as linolenic acid (C18:3, ω−3), linoleic acid (C18:2, ω−6), and oleic acid (C18:1, ω−9). The most abundant volatiles were 1-(furan-2-yl)-4-methylpentan-1-one and 3-(4-methyl-3-pentenyl)-furan in both of the oil samples. However, the normalized relative intensity of the volatile compounds was reduced in the FT-treated PO. The acylglycerol profile in FT-treated and control PO was not different, yet another indication that FT pretreatment did not increase oil rancidity or oxidative instability. FT pretreatment on oil seeds before cold-pressing is an attractive technique for obtaining high oil yield without deteriorative effects on the quality characteristics of edible oil.

Original languageEnglish
Article number109026
JournalLWT
Volume122
DOIs
Publication statusPublished - Mar 1 2020

Keywords

  • Extraction yield
  • Freeze-thaw pretreatment
  • Glycerides profile
  • Perilla oil
  • Seeds microstructure
  • Volatile compounds

ASJC Scopus subject areas

  • Food Science

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