• 한국식품과학회지
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• 제23권3호
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• pp.251-255
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• 1991

들기름의 산화안정성 향상을 위해 primary antioxidant로 이용한 몇 가지 상업용 레시틴에 토코페롤, 구연산, ascorbyl palmitate 등의 항산화제 및 상승제를 첨가하여 들기름의 산화방지 효과 및 상승효과를 AOM 시험과 OVEN 시험에 의하여 비교 연구하였다. AOM시간이 2시간인 들기름에 5%의 상업용 레시틴을 첨가했을 때 우제유사(迂製油社) I 제품만이 8시간인 것을 제외하고 AOM 시간이 16시간인 정제 대두유의 유도시간 보다 길었다. 레시틴의 종류 및 농도에 따른 AOM 시험 조건에서의 산화안정성과 $60,\;37^{\circ}C$ OVEN 시험에서의 산화안정성은 유사한 실험결과를 나타냈다. 토코페롤은 일반 유지의 경우와는 다르게 ${\gamma}-rich-tocopherol$이${\dalta}-rich-tocopherol$과 mixed tocopherol를 첨가한 경우 보다 항산화 효과가 우수하였다. 또한 들기름에 레시틴의 첨가량을 증가할 수록 유도시간이 증가되었으며 레시틴에 대한 토코페롤, 구연산, ascorbyl palmitate의 혼합물은 상승효과가 인정되었다.

• 한국식품조리과학회지
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• 제29권1호
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• pp.53-62
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• 2013

Lipid oxidation and antioxidants changes in perilla oil emulsion added with chlorophyll were studied during storage in the dark or under 1,700 lux light at $25^{\circ}C$ for 48 h. The emulsion was consisted of perilla oil (33.12 g), 5% acetic acid (66.23 g), egg yolk powder (0.5 g), and xanthan gum (0.15 g), and Chlorophyll b was added to the emulsion at 0, 2.5 and 4 mg/kg. The lipid oxidation was evaluated by headspace oxygen consumption and hydroperoxide formation, and tocopherols and polyphenols were monitored by HPLC and spectrophotometry at 725 nm, respectively. The lipid oxidation of the perilla oil emulsion in the dark was not significant regardless of the addition of chlorophyll. Light increased and accelerated the lipid oxidation of the emulsion, and increased addition level of chlorophyll under light increased it further. However, there was no significant change in fatty acid composition in any case. Contents of tocopherols and polyphenols in the emulsion were not significantly changed during storage in the dark regardless of chlorophyll addition, indicating their little degradation. Tocopherols and polyphenols in the emulsion were significantly degraded during storage of the emulsion under light, and the degradation rate of polyphenols was increased with addition level of chlorophyll. The lipid oxidation of the perilla oil emulsion was inversely related with the residual amounts of tocopherols and polyphenols, with more dependent on the retention of polyphenols than that of tocopherols.

• Applied Biological Chemistry
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• 제39권2호
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• pp.118-122
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• 1996

들깨의 볶음 조건에 따라 착유한 들기름의 성분 변화 및 관능적 특성을 조사하였다. 이때 들깨의 볶음 온도는 150, 170, 190, $210^{\circ}C$로 볶음 시간은 10, 20, 30분으로 하였다. 볶음 조건에 따라 볶은 들깨로부터 압착법으로 들기름을 착유시 볶음 온도가 높고 볶음 시간이 길어질수록 수율은 증가하였다. 볶음 조건에 따라 볶아 착유한 들기름중의 지방산 조성은 차이가 없었으며 linolenic acid가 약 60%로 가장 주된 지방산이었고 불포화 지방산이 전체 지방산의 88% 이상이었다. 들기름중의 인 함량은 들깨의 볶음 온도가 높아지고 볶음 시간이 길어질수록 감소하는 경향을 나타냈으며 특히 $190^{\circ}C$에서 30분, $210^{\circ}C$에서 $20{\sim}30$분 볶아 착유한 경우에는 급격히 감소하였다. 한편, 들기름중의 tocopherol 함량은 들깨의 볶음 조건에 의해 영향을 받지 않는 것으로 나타났으며 v-tocopherol이 총tocopherol 함량의 약 92%로 가장 주된 tocopherol이었다. 들기름의 관능검사 결과 들깨의 볶음 조건에 의해 들기름의 향미, 맛, 색깔, 종합적 기호도등이 1% 이내의 유의차를 보였으며 $190^{\circ}C$에서 20분 볶아 착유한 들기름이 기호도에서 가장 우수한 것으로 나타났다.

• Journal of Nutrition and Health
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• 제26권5호
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• pp.566-577
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• 1993

The study was to compare the effect of dietary fatty acids on fatty acid profile in tissue and the status of tocopherol and lipid peroxidation, and superoxide dismutase and glutathione peroxidase activities at two fat levels. Male Sprague Dawley rats weighing average 350g(17 weeks) were fed either low fat(LF, 4.3% w/w, 10% kcal) or high fat(HF, 20.8%, w/w, 40% kcal)diet for 6 weeks. The fats used were beef tallow as a source of saturated fatty acid, corn oil for n-6 linoleic acid, perilla oil for n-3 $\alpha$-linolenic acid and fish oil for n-3 eiocosapentatenoic acid(EPA) and n-3 docosahexaenoic acid(DHA). Palsma tocopherol was significantly reduced by fish oil compared to beef tallow at body fat level. However, there was no significant effect on the levels of plasma MDA, RBC MDA and tocopherol, and RBC hempolysis by the type and amount of dietary fat. The peroxidizibility index of fatty acid profile in plasma and liver was increased and liver MDA level was significantly increased by fish oil when dietary fat level was increased. The activities of SOD and GSHPx tended to be increased by perilla oil and fish oil at both fat oil significantly reduced the incorpration of c20:4 and increased the incorporation of c20:5 into liver compared to corn oil. The incorporation of n-3 fatty acids into tissue by perilla oil rich in $\alpha$-linolenic acid was significantly higher tan corn oil and its effect was improved with higher amount of perilla oil in diet by high fat diet. Overall, the lipid peroxidation of tissue could be prevented by tocopherol supplementation when dietary fat level was low in diet. However, at high fat diet, tocopherol supplementation might not be enough to prevent the lipid peroxidation in tissue since the potential for lipid peroxidation was tended to be increased with higher incorporation of higher unsaturated n-3 fatty acids into tissue. Therefore, it could not be recommended to consume large amount of fish oil even with excess amount of tocopherol supplemented to the high fat diet.

• Journal of Nutrition and Health
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• 제31권9호
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• pp.1394-1403
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• 1998

The study was designed to observe the effect of dietary calcium and fats on plasma cholesterol level, hepatic microsomal fluidity and HMG-CoA reductase activity as well as the excretion of fecal bile acids and neutral sterols in 1, 2-dimethylhydrazine(DMH)-treated rats. Male Sprague Dawley rats, at 7 weeks of age, were divided into 2 groups, 0.3% and 1.0% Ca levels and each group again subdivided into 2 groups of corn oil and perilla oil. Each rat was intramuscularly infused with DMH for 6 weeks to give total dose of 180mg/kg body weight and also fed experimental diet containing 15%(w/w) different fit and Ca(0.3% or 1.0%) for 20 weeks. High dietary calcium(1.0%) did not significantly influence on plasma cholesterol as well as hepatic microsomal fluidity and HMG CoA reductase activity, but significantly reduced the excretion of total bile acid per gram of faces and increased the excretion of total neutral sterol. However, high dietary Ca reduced the excretion of secondary bile acid(deoxycholic and lithocholic acids) which was known as promoter for colon cancer. Perilla oil rich in n-3 ${\alpha}$-linolenic acid significantly decreased plasma cholesterol by increasing hepatic microsomal fluidity compared with corn oil, but did not influence on HMG CoA reductase activity. Perilla oil did not influence on fecal excretion of total and primary bile acids, but reduced the excretion of secondary bile acids. Therefore, it could be recommended to consume more fish product and food rich in calcium and use more perilla oil in meal preparation to prevent from coronary hear disease and colon cancer especially when high fit diet has been practiced. (Korean Nutrition 31(9) : 1394-1403, 1998)

• 한국가금학회지
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• 제22권1호
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• pp.31-42
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• 1995

This study was to investigate the effects of dietary linoleic acid(18:2\omega6, LA) and aipha-linolenic acid(18:3\omega3. \alpha-LNA) levels on brain development and fatty acid compositions of various lipid classes in the chicken embryo brain tissues. Thirty two ISA Brown layers, 52 weeks-old, were divided into four groups. Birds of each group were given corn-soybean meal based diets added with 1) safflower oil 8%, 2) safflower oil 6% + perilla oil 2%, 3) safflower oil 2% + perilla oil 6%, or 4) perilla oil 8%. Mter 15 days fed the diets. the layers were artificially inseminated to obtain fertile eggs. During the incubation. embryonic brains were sampled at 15th and 21st days. Fatty acid contents were quantitated by using heptadecanoic acid (17:0) as an internal standard. No significant differences in brain weight and in contents of various lipids such as phospholipid. triglyceride, cholesterol. cholesterol ester and free fatty acid in the tissues were found among the dietary groups (P<0.05). The ratios of AA/LA in the brain lipid classes were lowered as the dietary levels of perilla oil were increased. Higher LA was found in phosphatidylcholine(PC) than arachidonic acid (20:4\omega6. AA), meanwhile the level of LA was less than AA in phosphatidylethanolamine(PE). Docosahexaenoic acid(22:6\omega3, DHA) was the* major fatty acid in the tissue and its content in PE was 2.5~3 times higher than in PC. DHA level in the phospholipid reached at a peak (1.7~1.8 mg/brain) in dietary groups added with 6% or 8% perilla oil. suggesting that no more increase in that fatty acid level in the brain tissue could be obtained by consuming more \alpha-LNA, the major precursor of DHA.

• 한국응용과학기술학회지
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• 제4권2호
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• pp.63-69
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• 1987

This study is carried out to compare the quality of sesamin oil using to 52 restaurants in city with that of pure sesamin oil. The pure sesamin, corn soybean and perilla oils used reference oil commodities of famous corporations. The fatty acid, sesamin and sterols of reference and restaurant oils are analyzed by gas chromatography. The results are as follows; 1. A pure sesamin oil can be identified with the component and content of fatty acid, sterol and sesamin. 2. In 52 restaurant oils, 12 oils (23％) are estimated as pure sesamin oil and the remainders (77％) are mixed with corn oil, soybean oil an perilla oil. 3. The sesamin oil that is mixed with corn oil is 35％, soybean oil is 17％ and perilla oil is 15％.

• 한국식품위생안전성학회지
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• 제20권3호
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• pp.185-190
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• 2005

서울시내에 유통중인 들기름의 규격검사와 착유하는 조건에 따른 들기름의 품질변화에 대한 연구결과는 다음과 같다. 먼저 유통중인 들기름을 검사한 결과를 보면 지난 3년동안 320건을 검사하여 그 중 74건이 산가와 요오드가에서 부적합하였는데, 이는 전체의 $23.1\%$에 해당하는 높은 부적률이었으며 매년 부적률이 현저히 줄어들고 있었다. 들기름의 불포화도와 요오드가는 0.63의 상관성을 보였으나 산가는 0.24 정도의 상관성이 측정되어 요오드가의 부적합은 산화의 요인에 의한 것으로 예측된다. 들기름의 변질의 원인을 알아보기 위한 실험에서는 착유과정의 볶음 조건에 따른 들기름의 변질은 크지 않은 것으로 나타났다. 반면에 들깨원료가 들기름의 품질에 큰 영향을 주고 있었으며 신선한 들깨의 선택이 들기름 품질에 중요한 역할을 하고 있었다. 따라서 불포화지방산이 많은 들기름은 전반적으로 변질의 우려가 높아 원료선택 및 유통관리 등에 각별한 주의가 요구된다.

• 한국응용과학기술학회지
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• 제5권2호
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• pp.29-38
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• 1988

This study was done to determine the effect of antioxidants added perilla oil diet on the content of cholesterol, vitamin E, and lipid peroxide in serum and tissue of rats. Four groups of experimental diets, such none added perilla oil diet, ascorbic acid added perilla oil diet, vitamin E added perilla oil diet, EDTA added perilla oil diet were fed ad libitum to the 4 weeks white male rats of Sprague-Dawley strain. The results obtained are summarized as follow: 1) The body weight gain in all experimental diet groups was higher than the control gorup and EDTA added diet group was lower than the other experimental diet group, while food intake in vitamin E added diet group was the highest and vitamin C added diet group was the lowest in the control group. 2) Total cholesterol levels in serum of all experimental diet groups were lower than that of the control group and especially the level of total cholesterol in none added diet group and vitamin C added diet group were significantly lower than that of control group. 3) HDL-cholesterol levels of all experimental diet groups were lower than that of the control group and especially none added diet group was significantly lower than that of control group. 4) The activities of glutamic oxaloacetic transaminase (GOT) in serum of all experimental diet group except EDTA added diet group were higher than that of the control group and especially none added diet group was significanly higher than that of the control group. The activites of glutamic pyruvic transaminase (GPT) in serum of all experimental diet groups except vitamin C added group were higher than that of control group. 5) Vitamin E levels in serum of none added diet group and vitamin C added diet group were lower than that of the control group and vitamin E added diet group and EDTA added diet group were higher than that of the control group. 6) Vitamin E levels in liver of all experimental diet groups were higher than that of control group and especially none added diet group and vitamin E added diet group were significantly higher than that of the control group. 7) Lipid peroxide in serum of all experimental diet group were lower than that of control group and especially EDTA added diet group. 8) Lipid peroxide in liver and spleen of all experimental diet groups were higher than that of the control group and lipid peroxide in kidney of all experimental diet groups except EDTA added diet group were higher than that of the control group. Four these results, as vitamin C, vitamin E and EDTA added diets have an effect to lipid peroxide by antioxidants, it could be suggested that perilla oil diet has required to add antioxidant because it has not sufficient vitamin E for antioxidant and intake and overtake level of perilla oil diet should be studied to go ahead.

• 한국식품과학회지
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• 제54권3호
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• pp.264-271
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• 2022

본 연구에서는 살균 및 비가열압착한 들깨오일(superilla)을 활용하여 영양성분을 확인하고 기능성 식품으로서의 가능성을 알아보기 위해 시판되는 들기름과 비교실험을 수행하였다. 수분 함량과 pH는 CPPO에서 높았고, 구리, 코발트, 칼슘 함량은 SRPO에서 높았다. 총 비타민 E, 토코페롤, 리놀렌산 함량은 LPPO에서 더 높았다. 총 폴리페놀 함량과 ABTS 라디칼 소거활성은 SRPO에서 가장 높은 수치를 보였으며, 아질산염 소거능 측정값은 CPPO에서 가장 높았다. L 및 a 값은 CPPO에서 더 높았고 b값은 LPPO에서 더 높았다. 이상의 결과를 통해 살균 및 비가열압착한 들깨오일(SRPO)의 무기질 함량, 총 폴리페놀 함량, ABTS 라디칼 소거활성 및 아질산 소거능이 있음을 확인하였다. 또한 시간이 경과할수록 SRPO는 과산화물가가 낮았고, LPPO는 산가가 유의하게 증가하였다. 따라서 본 연구를 종합해 볼 때, 살균 및 비가열압착한 들기름의 경우 기존의 방식으로 생산된 들기름과 영양소 성분이 유사하였다. 이는 새로운 들기름 제조방법을 제공하는 계기가 되었으며, 이를 통해 들기름의 상품화의 기초가 마련되었다고 판단된다.