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http://dx.doi.org/10.9799/ksfan.2021.34.4.356

Effects of Added Supercritical Carbon Dioxide (SC-CO2) Extracts from Sweet Potatoes (Ipomoea batatas L.) and Watermelon (Citrullus lantus L.) on Oxidative Stability of Perilla Seed Oil  

Lee, Kyo-Yeon (Division of Applied Life Science, Gyeongsang National University)
Kim, Ah-Na (Institute of Agriculture and Life Science, Gyeongsang National University)
Lee, Hye Young (Division of Applied Life Science, Gyeongsang National University)
Pyo, Min Jeong (Division of Applied Life Science, Gyeongsang National University)
Choi, Sung-Gil (Dept. of Food Science and Technology (Institute of Agriculture and Life Sicences), Gyeongsang National University)
Publication Information
The Korean Journal of Food And Nutrition / v.34, no.4, 2021 , pp. 356-364 More about this Journal
Abstract
This study was carried out to investigate the effects of supercritical carbon dioxide (SC-CO2) extracts from sweet potatoes (SP) and watermelon (WM) on the oxidative stability of perilla seed oils (POs) over the existing ones. A comparison was done between the oxidative stability of perilla oil (PO) after the addition of 0.1% of SP, and WM extracts and PO without extract. The oxidative stability was measured based on the viscosity, acid value (AV), peroxide value (POV), antioxidant (DPPH) activity, p-anisidine value (p-AV), and fatty acid composition. The viscosities ranges were: PO without extract, from 53.99±0.99 to 74.38±1.61 cps, PO with SP extract, from 53.99±0.10 to 58.73±0.8 cps, and PO with WM extract, from 53.98±0.10 to 56.00±0.70 cps. While the PO containing the SC-CO2 extracts had significantly lower AV, POV, and p-AV, their antioxidant activity was approximately 10 times higher than that of the PO without extract. There were no significant differences in fatty acid composition between SC-CO2 extracts added groups and PO without extract (p<0.05). The findings of this study confirmed that the SC-CO2 extracts from sweet potatoes and watermelon enhanced the oxidative stability of perilla seed oils, and are potential natural antioxidants for use in the food industry.
Keywords
perilla seed oil; supercritical carbon dioxide; oxidative stability; sweet potatoes; watermelon;
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