• 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.

• Plant Resources
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• v.6 no.3
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• pp.215-220
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• 2003

This study was carried out to obtain informations on the variations of oil content and fatty acid composition among 90 Korean perilla collections. Average oil content of 90 perilla collections was 44.2% with a range from 29.7% to 61.9%. Perilla collections with late-maturing, super-large seed and gray seed coat showed higher oil content than other types in general. Average saturated fatty acid content in perilla oil was 9.0% with a range from 8.2% to 10.7%, while average unsaturated fatty acid content varied from 89.3% to 91.8% with a mean of 91.0%. Contents of saturated and unsaturated fatty acids were not related to maturity. There were no differences in the contents of saturated and unsaturated fatty acids according to maturity. Linoleic acid and linolenic acid contents were the highest in the super large-sized group(15.5%) and in the large-sized seed group(61.4%), respectively, while contents of fatty acids among the perilla collections were variable with different seed coat colors. Most of the traits studied were not significantly correlated with oil content, but linoleic acid($\omega$-6) content was negatively correlated (r=-0.217＊) with linolenic acid($\omega$-3) content.

• Plant Resources
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• v.8 no.2
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• pp.167-170
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• 2005

This study was conducted to determine feasibility of production system of Perilla frutescens leaf-stem by fertilizing of Sta-Green in pots. Germination rate of Perilla frutescens seeds collected in 2002 was $7\%$, also germination rate of seeds collected in 2003 was $62\%$, while germination rate of seeds collected in 2004 was above $93\%$. Seed germination rate of Perilla frutescens collected in 2004 were higher than seed gathering in 2002. Especially, plant growth and yield of Perilla frutescens grown in pot(The pots was filled with soil mixtures of Sta-Green and Peat Moss mixed with 40:60 ratio.) was the highest. These results indicate that leaf and stem production of Perilla frutescens can be improved by fertilizing of Sta-Green in pots.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.142-155
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• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.150-162
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• 2002

Perilla, Perilla frutescens. (L.) Britton, is a traditional oil seed crops grown in Korea. The seeds and seed oil is used for edible and some industrial sectors. The seeds of perilla contains 35-54% of a drying oil which is similar to the linseed oil. The fatty acids of seed oil is composed with linolenic acid, linoleic acid, and oleic acid. The majority of fatty acids of the oil is $\alpha$-linolenic acid proportioned 51-71% of the oil. This high linolenic acid makes it unstable of the oil and owing to the fast oxidation. Therefore, the plant breeders are challenges to develope a new varieties with low linolenic acid for edlible oil and high linolenic acid for industrial uses. Perilla foliage is also used as a potherb. The green leaves contains a special flavor, perilla aldehyde, and some abundant minerals and vitamins. The vitamin C and $\beta$-carotene is more available than lettuce and crown-daisy of which used for similar potherb and vegetables in traditional Korean food table. The authors are reviewed and discussed on the current status and prospects of the quality evaluations and researches in perilla seeds and leaves to provide and refers the condensed informations on their quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.647-653
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• 1994

This study was conducted to investigate the contents of dietary fiber (DF), compositions of fatty acids in lipid fraction and amino acids in salt-soluble protein from the functional food source such as Platycodi radix, perilla seed, evening primrose seed and aloe vera. The contents of dietary fiber, neutral detergent fiber (N.D.F) , acid detergent fiber( A.D.F) . kignin, hemicellulose an dcellulose in evening primorse seed were higher than those of other samples, except the content of cellulose .The ration of polyunsaturated /saturated (P/S) fatty acid in total lipids was 6.31 in perilla seed, which was higher than those of other samples. The content of linolenic acid (n-3) in perilla seed was 55.47%. The content of linoleic acid (n-6) in evening primrose seed was 71.88% , which was higher than those of other samples. The fatty acid composition in neutral lipids were the same as those of total lipids. The PUFA contents of fatty acid in glycolipids were 61.76% in perilla seed. And also, the ratio of n-6/n-3 in evening primrose seed was 15.19. The fatty acid compositions in phospholipids were the sameas those of glycolipids. The contents of PUFA in Platycodi radix were 62.96% . The essential amino acid contents of salt-soluble protein were 47 mole % in Platycodi radix , which was slightly higher than those other samples. The ration of essential amino acid /nonessential amino acid (E/N) was 0.9 and 0.66 in Platycodi radix and aloe vera, respectively.

• Journal of Nutrition and Health
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• v.19 no.3
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• pp.190-198
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• 1986

The result of the analytical experimental by HPLC on amino acid which is contained in such samples as white-raw-sesame, white-roast -seasame, black -raw -sesame, black-roast-sesame, raw-perilla seed and roast-perilla seed is as follows ; In the six smaples, the amino acid contents in raw seeds were all higher than those in roasted seeds, and the contents of alutamic acid and lysine were more reduced in roasted seeds than in raw seeds. All the amino acid contents except threoninewere highest in raw perilla seed. The amino acids which the six samples contain to a higher degree were in order of glutamic acid (18 %-21%), threonine(16%-19%), glycine (8%-9%), leucine(77.5%), aspartic acid (7%-7.4%), while methinine (1-2%) was contained least in all six samples followed by Isoleucine(3%).

• Natural Product Sciences
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• v.7 no.3
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• pp.72-75
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• 2001

The antioxidant activity of roasted defatted perilla (Perilla frutescens) seed was determined by measuring its radical scavenging effect on 1,1-diphenyl-2- picrylhydrazyl (DPPH) radicals, inhibitory activity on total reactive oxygen species generation in kidney homogenates using 2',7'-dichlorodihydro-fluorescein diacetate, and scavenging effect on authentic peroxynitrites. The methanolic extract of roasted defatted perilla seed showed strong scavenging activity in both DPPH and peroxynitrite radicals, and thus fractionated with several solvents. The antioxidant activity potential of the individual fraction was in the order of ethyl acetate>n-butanol>dichloromethane>water>n-hexane fraction. The ethyl acetate soluble fraction exhibiting strong antioxidant activity was further purified by repeated silica gel and Sephadex LH-20 column chromatography. Luteolin was isolated as one of the active principles from the ethyl acetate fraction, together with the inactive chrysoeriol and apigenin.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.5
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• pp.339-342
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• 2000

Near-infrared reflectance spectroscopy (NIRS) was used to estimate the lipid and protein contents in ground seed samples of perilla (Perilla frutescens Brit.) and peanut (Arachis hypogaea L.). A total of 46 perilla and 80 peanut calibration samples and 23 perilla and 46 pea. nut NIRS validation samples were used for NIRS equation development and validation, respectively. Validation of these NIRS equations showed a range of very low bias (-0.05 to 0.13 %) and standard error of prediction corrected for bias (0.224 to 0.803%) and very high coefficient of determination ($R^2$) (0.962 to 0.985). It was concluded that NIRS could be adapted as a mass screening method for lipid and protein contents in perilla and peanut seed.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.290-299
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• 2002

An optional ingredient Perilla Seed paste was adopted to improve the quality of Yulmoo Mul-kimchi during fermentation. The final weight percentage of perilla seed paste in Yulmoo Mul-kimchi was adjusted to 0, 10, 20, 30, and 40% per water respectively. Chemical and sensory characteristics were determined during fermentation at 10$\^{C}$ for 25 days. The effect was varied depending on the amounts of perilla seed paste, but Yulmoo Mul-kimchi fermented with 20% perilla seed paste was most favored for color, smell, sour taste, carbonated taste, texture and overall acceptability in the sensory evaluation. The pH decreased with the increase of total acidity. The total vitamin C content increased initially to the certain level at a certain time of fermentation depending on the level of perilla seed paste, and then decreased later. In case of reducing sugar, the 20% treatment showed the highest content. Turbidity values were generally increased in all samples during fermentation, even though the extents were limited. Total plate count and the number of lactic acid bacteria were gradually increased and then decreased showing the maximum microbial counts during fermentation. The optimum levels of perilla seed paste in Yulmoo Mul-kimchi obtained through experiments were between 20 and 30% of added water content, preferably 20% for color, fermentation-retarding effect, and sensory taste of the product.