• Korean Journal of Plant Resources
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• v.28 no.1
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• pp.135-144
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• 2015

The Korean daily intake of vegetable oils has increased about 2.5-fold from 17 g/day to 46 g/day for the last several decades. Perilla (Perilla frutescens var. frutescens) has been cultivated in Korea for a long time as a dietary oil seed which has the highest content of ${\alpha}$-linolenic acid, accounting for nearly 60%. It is known that the main role of ALA is as a precursor to the longer-chain ${\omega}-3$, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), the metabolic products of ${\alpha}$-linolenic acid (ALA, ${\omega}-3$). Dietary ${\omega}-3$ fatty acids reduce inflammation and the risk of chronic diseases such as heart disease, cancer, and arthritis, but they also may act as functional components for cognitive and behavioral function. Thus, ${\alpha}$-linolenic acid is one of the essential nutrients in modern dietary patterns in which much linoleic acid is consumed. Nevertheless, perilla oil, rich in ${\alpha}$-linolenic acid, can be easily oxidized, giving rise to controversies with respect to shelf life, the deterioration of the product's commercial value, and further related toxicity. Recent research using genetic modifications has tried to develop new plant oil seeds that balance the ratio of ${\omega}-6/{\omega}-3$ fatty acids. Such trials could be a strategy for improving an easily oxidizable property of perilla oil due to high ${\alpha}$-linolenic acid. Alternatively, appropriate application of antioxidant to the oil can be considerable.

• Clean Technology
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• v.27 no.2
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• pp.198-204
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• 2021

This study focused on a two-step process using heterogeneous catalysts to produce biodiesel using Nepalese jatropha oil as a raw material. As a first step, the effect of the repetitive regeneration number of Amberlyst-15 on the esterification reaction of FFA in jatropha oil was investigated. Second, the possibility of a transesterification reaction scale-up using a dolomite bead catalyst was tested. Using 120 kg of jatropha seeds from Nepal, 30 L (27 kg) of jatropha oil was obtained, and the jatropha oil yield from the seeds was about 25.0 wt%. The acid value and FFA content of jatropha oil were measured to be 11.3 mgKOH g^-1 and 5.65%, respectively. As a result of the esterification reaction of jatropha oil using the Amberlyst-15 catalyst in the form of beads, the acid value of the reaction product could be lowered to 0.26 mgKOH g^-1 when the fresh Amberlyst-15 catalyst was used. As the regeneration of the Amberlyst-15 catalyst is repeated, the catalyst has been deactivated, and the esterification reaction performance has deteriorated. The cause of the deactivation seems to be due to the catalyst being broken and impurities being deposited. It was confirmed that the Amberlyst-15 catalyst could be reused up to 5 times for the esterification reaction of jatropha oil. In the second step, the transesterification reaction, a dolomite catalyst, was mass-produced and used in the form of beads. By transesterifying the pretreated jatropha oil in a spinning catalyst basket reactor equipped with 90 g of dolomite bead catalyst, 89.1 wt% of biodiesel yield was obtained in 2 hours after the start of the reaction, which was similar to the transesterification of soybean oil under the same conditions.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.504-508
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• 1996

This study was performed to investigate the browning intensity and electron donating ability of browning material in perilla oils from seeds roasted at 150~21$0^{\circ}C$ for 10~30 min. It was also investigated the oxidative stability of the blended perilla oil on the basis of sensory property and oxidative stability. The browning intensity in perilla oil increased with the roasting temperature and time increased. The browning intensity of perilla oil from seed roasted at 21$0^{\circ}C$ for 30 min indicated 13 times higher than that of perilla oil from seed at 15$0^{\circ}C$ for 10 min. Electron donating ability on DPPH of browning materials presented in perilla oils increased with the roasting temperature and time increased. The electron donating ability of browning materials in perilla oil from seed reasted at 21$0^{\circ}C$ for 30 min indicated 3 times higher than those of perilla oil from seed at 15$0^{\circ}C$ for 10 min. In conclusion, for the improvement of oxidative stability of perilla oil, perilla seed should be roasted at 21$0^{\circ}C$ for 30 min. These results suggest that browning materials formed between sugars and amino acids attribute to improve quality of oil such as sensory properties and oxidative stabilities. For the improvement of sensory property and oxidative stability of oil, perilla oil from seed roasted at 19$0^{\circ}C$ for 20 min was blended with the oil from seed roasted at 21$0^{\circ}C$ for 30 min as ratio of 85 : 15.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.4
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• pp.470-479
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• 1982

Researches on industrial crops in Korea before 1962 were concentrated on fiber crops such as cotton, kenaf, hemp, ramie and flax. Then research works on oil crops, sugar crops and other high income crops were followed. However, no land is shared for the production of kenaf, flax, sugar beet, sweet sorghum and sunflower at present in Korea, while the cultivation of cotton, hemp, ramie and mat rush is decreasing continuously to the marginal point. At present researches are emphasized on oil crops such as seasame, peanut and perilla and high income medicinal herbs of which cultivating acreages are increasing. Numerous varieties were released as a result of active breeding works on industrial crops since 1962, i.e. 3 sesame varieties including "Suweon 21", 3 peanut varieties including "Seoduntangkong", and 6 rape varieties including "Yudal" in oil crops, one cotton variety "Mokpo 7", one hemp variety "MS4-1", and one kenaf variety "Suweon 2" in fiber crops, and two stevia varieties "Suweon 2" and "Suweon II" in sugar crops. Quality improvement of rape seeds and development of hybrid rapes utilizing male sterile lines are the most significant results of breeding works, while the establishment of vinyl mulching cultivation of sesame and peanut are the most successful results in agronomic researches during the last 20 years.re the most successful results in agronomic researches during the last 20 years.

• The Korean Journal of Community Living Science
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• v.18 no.3
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• pp.399-406
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• 2007

Soybean seeds were fermented by Bacillus subtilis and/or Lactobacillus bulgaricus to improve solubility, viscosity, water holding capacity and oil holding capacity of soybean proteins in Chongkukjang. The maximum colony forming unit and protease activity of B. subtilis or L bulgaricus were observed after 60 hours of fermentation, and those of the mixed fermentation by two microorganisms were steadily increased during the fermentation periods. Solubilities of soybean proteins by B. subtilis or L bulgaricus were steadily increased before the values were considerably increased to 60 hours of fermentation, whereas water holding capacities of the proteins were decreased by B. subtilis or L. bulgaricus and those of the mixed fermentation were decreased progressively. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Oil holding capacities of soybeans by B. subtilis or L. bulgaricus were maximum at 20 or 80 hours of fermentation and those of the mixed fermentation were decreased after 10 hours of the fermentation.

• Analytical Science and Technology
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• v.9 no.4
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• pp.399-405
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• 1996

The flavor compounds of the oil from roasted sesame seeds were collected by simultaneous steam distillation/ extraction(SDE) and dynamic headspace sampling(DHS) and were analyzed using a gas chromatograph equipped with a flame ionization detector and connected into a mass spectrometer. Among the flavor compounds collected by the SDE method, 46 compounds were identified. They consisted of 6 alcohols, 6 aldehydes, 5 ketones or acids, 4 furans or phenols, 12 pyrazines, 4 pyridines or thiazoles, and others. Thirty six compounds were identified by DHS and many of them were the same as those identified by the SDE method. However, some compounds such as 1-hexanol, pentanal, and dimethylsulfide were identified only by the DHS method.

• CELLMED
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• v.9 no.3
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• pp.2.1-2.7
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• 2019

Sesame (Sesamum indicum L.) is a rich source of edible oil most commonly it is used as a food product mainly in bakeries and also use as a common source of oil in daily kitchen needs. Due to the presence of some special phytochemicals like proteins, fibers, oil, minerals and antioxidants it is highly used for medicinal and therapeutic purposes. It is a good source of energy and act as an antiaging agent. Its seeds are used as Anti-helmintic, antihypertensive, antimicrobial, cytotoxic and Hepatoprotective but its seed coat which is a byproduct of sesame and a cherished source of fibers is normally use for animal feedstuff. In Unani system of medicine it is used both as drug & diet (dawa wa ghida). In classical Unani literature it is indicated in various disorders like Asthma, Dry Cough, Gastritis (due to any drug, excessive use of alcohol), Dryness of Intestine, Dryness in throat, Renal Stone, Bleeding Piles, Amenorrhea, Retention of urine, Dysuria, Orchitis, Sexual Debility, Anorexia. The present review article, an attempt have been made to compile all the pharmacological and Pharmacognostical characters of Sesamum indicum with special reference to Unani literature.

• CELLMED
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• v.13 no.6
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• pp.7.1-7.6
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• 2023

Raphanus sativus L. has been reported to have anti-inflammatory and anti-tumor activity. However, the anti-inflammatory effect and mechanism of action of the Raphanus sativus L. seeds (RSS) with or without oil are still unknown. This study was undertaken to investigate the in-vitro anti-inflammatory effect with or without oil in the RSS on RAW 264.7 cells stimulated by lipopolysaccharide (LPS). Results showed the suppressed LPS-induced secretion of pro-inflammatory mediators such as nitric oxide (NO), inflammatory cytokine (IL-6, TNF-α). Additionally, a decrease in protein expression of iNOS was observed, but nuclear translocation of NF-κB p65 was not inhibited. To elucidate the underlying mechanism of the anti-inflammatory effect of RSS, the involvement of mitogen-activated protein kinase (MAPK) signaling pathways was examined. We also found that RSS blocked LPS-induced phosphorylation of c-Jun N-terminal kinase/stress-activated protein kinase (JNK) signaling but did not affect the phosphorylation of p38 MAPK and extracellular signal-regulated kinase (ERK) 1/2. These results suggest that RSS may have potential as an anti-inflammatory agent through the inhibition of LPS-induced inflammatory cytokine production via regulation of the JNK pathway.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1212-1219
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• 1999

The oils were extracted from the mixture of roasted(for 20 min at 190oC) perilla seeds(RPS) and roasted (commercially) peanuts(RPN) by solvent extraction(SE) and mechanical expression(ME). The effects of mixing ratio on physicochemical characteristics and oxidative stability of their oils were investigated. Yields of both SE and ME oils were increased as the RPN ratio in the mixture increased. In all the SE and ME oils, the major fatty acids were oleic, linoleic and linolenic acid, and total saturated fatty acids increased gradually, but total unsaturated fatty acids decreased gradually as the RPN ratio in the mixture was increased. The specific gravity and refractive index of both SE and ME oils decreased as the RPN ratio in the mixture was increased. Acid value, saponification value and iodine value of SE oils decreased as the RPN ratio in the mixture increased, whereas acid value and iodine value of ME oils decreased and saponification value increased. The colors of ME oils were darker brownish than SE oils. The oxidative stability of SE oils was decreased as the RPN ratio in the mixture increased, whereas that of ME oils was increased. Sensory evaluation of all the oils extracted from the mixture with various mixing ratio showed significant differences in flavor, taste, color and overall acceptance(p<0.01). The oil extracted from the mixture of the mixing ratio of 8:2(RPS:RPN) showed slightly higher preference regardless of extraction method.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.246-252
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• 1996

Changes in physicochemical properties of the defatted sesame meals at various roasting temperature and time have been studied. The roasting temperatures were $190^{\circ}C,\;210^{\circ}C,\;and\;230^{\circ}C,$ whereas roasting times were 5, 10, 20 and 30 minutes, The protein content of defatted sesame meals decreased during roasting and the oil content of the meals roasted at$210^{\circ}C$ for 10 minutes was 8.4%. The yields of sesame mea]s and oil, when roasted at $210^{\circ}C$ for 10 minutes, were 50.1% and 46.9%, respectively. The amino acids in sesame meals gradually decreased as roasting conditions became severe. Sucrose (162.6 mg%), glucose (37.7 mg%) and fructose (18.7 mg%) were detected in the raw sesame meals. The color of roasted sesame seeds and oils extracted from them became darker as the roasting temperature and time increased and the change in lightness greatly affected the total color change. The browning pigment of the sesame meal roasted at $190^{\circ}C$ was separated into a fraction I, II and III. When roasted at $230^{\circ}C$ for longer than 10 minutes, the soluble browning pigment decreased.