References
- An S, Choe E 2011a. Effects of unrefined vegetable oil addition on the flavor acceptability and oil oxidation of tuna oil enriched emulsion under singlet oxygen, Food Sci and Biotechnol 2: 743-750 https://doi.org/10.1007/s10068-011-0104-8
- An S, Choe E. 2011b. Effects of adding unrefined oil on the antioxidant activity of a tuna oil-enriched emulsion, Korean J Food Cookery Sci 27: 39-49 https://doi.org/10.9724/kfcs.2011.27.3.039
- An S, Lee E, Choe E. 2011. Effects of solubility of sensitizer and pH on the photooxidation of oil in tuna-oil-added acidic O/W emulsions. Food Chem 128: 358-363 https://doi.org/10.1016/j.foodchem.2011.03.034
- Choe E, Min DB. 2005. Chemistry and reactions of reactive oxygen species in foods. Journal of food science 70: R142-R159 https://doi.org/10.1111/j.1365-2621.2005.tb07087.x
- Choe E, Min DB. 2006. Mechanisms and factors for edible oil oxidation. Comp Rev Food Sci Food Safety 5: 169-186 https://doi.org/10.1111/j.1541-4337.2006.00009.x
- Choe E, Min DB. 2009. Mechanisms of antioxidants in the oxidation of foods. Comp Rev Food Sci Food Safety 8: 345-358 https://doi.org/10.1111/j.1541-4337.2009.00085.x
- Frankel EN, Huang SW, Kanner J, German JB. 1994. Interfacial phenomena in the evalution of antioxidats: Bulk oils vs emulsions. J Agric Food Chem 42: 1054-1059 https://doi.org/10.1021/jf00041a001
- Hwang H, Choe E. 2011. Effects of seed germination on oil oxidation and tocopherol stability of perilla oil. Korean J Food Sci Technol 43: 255-262 https://doi.org/10.9721/KJFST.2011.43.3.255
-
Jung MY, Min DB. 1990. Effects of
${\alpha}$ -,${\gamma}$ -, and${\delta}$ -tocopherols on oxidative stability of soybean oil. J Food Sci 55: 1464-1465 Kim N, Choe E. 2012. Effects of monoacylglycerols on the oil oxidation of acidic water/Perilla oil emulsion under light in the presence of chlorophyll. Food Sci Biotechnol 21(1): 183-189 https://doi.org/10.1007/s10068-012-0023-3 - Lea CH. Ward RJ. 1959. Relative antioxidant activities of the seven tocopherols. J Sci Food Agric 10: 537-548 https://doi.org/10.1002/jsfa.2740101007
- Lee Y, Choe E. 2008. Singlet oxygen quenching effects of phosphatidylcholine in emulsion containing sunflower oil. J Food Sci 73: C506-C511 https://doi.org/10.1111/j.1750-3841.2008.00852.x
- Min DB, Boff JM. 2002. lipid oxidation of edible oil. pp. 335-363. In: Food lipids. 2nd ed. Akoh CC, Min DB. CRC Press. New York, USA
- Nagatsu A, Tenmaru K, Matsuura H, Murakami N, Kobayashi T, Okuyama H, Sakakibara J. 1995. Novel antioxidants from roasted perilla seed. Chem Pharm bull 43: 887-891 https://doi.org/10.1248/cpb.43.887
- Redfearn ER, Friend J. 1962. Studies on plastoquinone-1. Determination of the concentration and oxidation-reduction state of plastoquinone in isolated chloroplasts. Phytochemistry 1: 147-151 https://doi.org/10.1016/S0031-9422(00)82816-2
- Reische DW, Lillard DA, Eitenmiler RR. 2002. Antioxidants. pp. 489-516. In: Food lipids. 2nd ed. Akoh CC, Min DB. CRC Press. New York, USA
- Rontani JF, Rabourdin A, Marchand D, Aubert C. 2003. Photochemical oxidation and autoxidation of chlorophyll phytyl side chain in senescent phytoplanktonic cells: Potential sources of several acyclic isoprenoid compounds in the marine environment. Lipids 38: 241-254 https://doi.org/10.1007/s11745-003-1057-1
- Sheo HJ, Kim SH, Jung DL. 1991. The effect of the unsaturated oil on the normal liver and lipid metabolism of rats fed several plant oils. J Korean Soc Food Nutr 20: 426-432
- Wang S, Hwang H, Yoon S, Choe E. 2010. Temperature dependence of autoxidation of perilla oil and tocopherol degradation. J Food Sci 75: C498-C505 https://doi.org/10.1111/j.1750-3841.2010.01681.x
-
Yanishlieva NV, Kamal-Eldin A, Marinova EM, Toneva AG. 2002. Kinetics of antioxidant action of
${\alpha}$ - and${\gamma}$ -tocopherols in sunflower and soybean triacylglycerols. Eur J Lipid Sci Technol 104: 262-270 https://doi.org/10.1002/1438-9312(200205)104:5<262::AID-EJLT262>3.0.CO;2-B - Yu KM, Choi HS. 1998. Nutritional characteristics and industrial application of perilla oil. Food Indus Nutr 3: 30-36
Cited by
- Effect of Mulberry Powder on Quality Characteristics and Oxidative Stability of Mayonnaise prepared with Perilla Oil vol.27, pp.6, 2014, https://doi.org/10.9799/ksfan.2014.27.6.1132
- Effect of Soybean Lecithin on Iron-Catalyzed or Chlorophyll-Photosensitized Oxidation of Canola Oil Emulsion vol.79, pp.11, 2014, https://doi.org/10.1111/1750-3841.12683
- Effect of Addition of Egg Yolk Lecithin on the Lipid Oxidation of a Water/canola Oil Emulsion vol.47, pp.5, 2015, https://doi.org/10.9721/KJFST.2015.47.5.561
- Effect of various light emitting diode irradiation on volatile profiles of perilla oil using mass spectrometry-based electronic nose vol.24, pp.2, 2015, https://doi.org/10.1007/s10068-015-0063-6
- Effects of Basil Extract and Iron Addition on the Lipid Autoxidation of Soybean Oil-in-Water Emulsion with High Oil Content vol.33, pp.1, 2017, https://doi.org/10.9724/kfcs.2017.33.1.113
- 콩기름 에멀션의 광산화에 대한 산나물과 허브 추출물의 첨가 효과 vol.33, pp.3, 2017, https://doi.org/10.9724/kfcs.2017.33.3.275
- Effect of the chemical refining process on perilla seed oil composition and oxidative stability vol.43, pp.9, 2013, https://doi.org/10.1111/jfpp.14094
- Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil vol.85, pp.4, 2013, https://doi.org/10.1111/1750-3841.15070