• Journal of Nutrition and Health
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• v.24 no.5
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• pp.408-419
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• 1991

The effects of various dietary fats on plasma lipids. liver lipids, and Plasma Peroxide levels were studied in rats fed for 6 wk with diets containing 15 wt% fat, as sesame oil. raw perilla seed oil. roasted perilla seed oil, heated perilla seed oil. mackerel oil or beef tallow. TBA values of these lipids during 4 wk storage, and linolenic acid contents of three kinds of perilla seed oil were also measured. Linolenic acid contents of raw perilla seed oil. roasted perilla seed oil and heated perilla seed oil were 62.3%, 61.6% and 53.1% respectively. Raw perilla seed oil showed the lowest rate of lipid peroxidation after 4 wk storage at 4$^{\circ}C$, and mackerel oil showed the highest peroxidation rate. The plasma cholesterol levels of rats consuming diets in which the carbohydrate was rice were not affected by n-3 PUFA. Rather, the degree of peroxidation seems to have a direct effect on cholesterol levels as shown by the hypocholesterolemic effect of raw perilla seed oil and beer tallow. However. the HDL-cholesterol level was greater in rats fed either roasted perilla seed oil or mackerel oil. Rats fed roasted perilla seed oil and raw perilla seed oil had lower levels of plasma triglycerides than rats fed beef tallow. In rats fed roasted perilla seed oil, the total lipid and cholesterol contents of liver were significantly lower than in those fed the other kinds of perilla seed oil. The plasma lipid peroxide levels were lower in rats fed either roasted perilla seed oil or beef tallow.

• Journal of Nutrition and Health
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• v.20 no.5
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• pp.350-366
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• 1987

This research was designed to study the effect of Korean dietary lipids on the lipid metabolism and the immune function in young rats . The three different lipid sources were compared lard, perilla oil and fish oil. Three different levels of lipid in the diet, 2%, 15% and 30%,on the weight basis, were included. After four weeks feeding, the rats were sacrified and blood sample was collected to analyze for the total lipid, TG and cholesterol contents in serum. The HDL fraction in serum was seperated by the electrophoresis of lipoproteins. The immune responses were measured by the blastogenesis of spleen lymphocyte stimulated by PHA and in serum were measured. The following results were obtained. Lower body weight gain was shown in 30% lipid diet fed group on the isocaloric basis. In concerning the different dietary lipid sources, there were significantly lower boyd weight gain in fish oil than in perilla seed oil and lard group in 30% lipid groups. Deposition of body fat expressed by epididymal fat pad in serum were significantly different among perilla seed oil, lard and fish oil groups. Perilla seed oil group showed lowest level of total lipid and TG in serum regardless of dietary fat level. The feeding perilla seed oil to rats was resulted in lower serum cholesterol levels than lard in all three levels of fats tested. The HDL fraction was elevated in perilla seed oil group at the high fat level. The stimulating responses of lymphycotes by PHA did not seem to be influenced by different dietary fat sources. However, conA mitogenic responses was significantly increased in perilla seed oil group. The lower level of perilla seed oil (2%, 15%) showed slightly higher responses of ConA, indicating that lower level of perilla seed oil might have stimulatory response on the immune response. The number of antibody forming cells of spleen against SRBC was increased in 30% fat level for all the three kind of fats. However, no effect has been found in plaque forming cell response by the differences in dietary fat sources. There were no significant differences in serum IgG and IgA levels in all dietary groups.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.158-163
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• 2018

Perilla (Perilla frutescens var.frutescens) is an annual plant of the Lamiaceae family, mainly grown for obtaining oil by press extraction after roasting the seeds. Oil yield is one of its important traits, but evaluating this yield is time-consuming, requires many seeds, and is hard to adjust to pedigrees in a breeding field. The objective of this study was to develop a method for selecting high-oil-yield lines in a breeding population without oil extraction. Twenty-three perilla cultivars were used for evaluating the oil yield and seed traits such as seed hardness, seed coat thickness, seed coat proportion and crude fat. After evaluation of the seed traits of 23 perilla cultivars, the ranges of oil yields, seed hardness, seed coat thickness, seed coat proportion, 100-seed weight, and crude fat were 24.68-38.75%, 157-1166 gf, $24-399{\mu}m$, 15.4-41.5%, 2.79-6.69 g, and 33.0-47.8%, respectively. In an analysis of correlation coefficients, the oil yield negatively correlated with seed length, seed width, the proportion of seed coat, seed hardness, and 1000-seed weight, but positively correlated with crude fat content. It was observed that as the seed coat proportion increased, the seed coat thickness, hardness, and 1000-seed weight also increased. Multiple linear regression (MLR) was employed to find major variables affecting the oil yield. Among the variables, traits crude fat content and seed coat proportion were assumed to be indirect parameters for estimating the potential oil yield, with respect to a significant positive correlation with the observed oil yield ($R^2=0.791$). Using these two parameters, an equation was derived to predict the oil yield. The results of this study show that various seed traits in 23 perilla cultivars positively or negatively correlated with the oil yield. In particular, crude fat and the seed coat proportion can be used for predicting the oil yield with the newly developed equation, and this approach will improve the efficiency of selecting prominent lines for the oil yield.

• Journal of Nutrition and Health
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• v.9 no.4
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• pp.19-27
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• 1976

Perilla (frutescens) seed oil, which is widely used as a source of vegetable oil in Korea, contains a strikingly large amount (58.4% of total fatty acids) of polyunsaturated linolenic acid (18 : 3) which is one of the essential fatty acids. Our hypothesis was that vitamin E contained in this oil would not be enough to prevent peroxidation of this polyunsaturated oil. A comparative study was carried out using rats and chicks devided into seven groups with various diet combinations emphasizing fat sources for the period of four weeks. The level of fat in each diet was 15% and animals were fed ad libitum. Various diet combinations were as follows; perilla seed oil and sesame seed oil with and without vitamin E supplementation, tallow as a saturated fat source and perilla seed hull group (10% at the expense of carbohydrate). The fat constituents of control group were consisted of 50% vegetable oil and 50% animal fat. A few important findings are as follows: 1. Rats fed perilla seed oil lost their hair focally around the neck and suffered from a bad skin lesion at the same place. In chicks, yellow pigmentation both of feather and of skin was clearly observed only in groups fed perilla seed oil with or without vitamin E supplementation. The basis of biochemical mechanisms of this phenomena remains as an important research interest. 2. The mean value for hematocrit was significantly lower for the chicks fed perilla seed oil than for those fed control diet. This result seems to be attributable to the effect on the red cell membrane known as peroxidation-hemolysis of vitamin E deficiency. 3. The serum cholesterol level was higher for the rats fed perilla seed oil than for those fed control diet, whereas in chicks the group fed perilla seed oil showed lower value than the control group indicating that different animal species could vary in their responses to the same diet. 4. In pathological examinations, the sign of hepatic fibrosis was seen in the perilla seed hull group and it was noticeable that the level of hepatic RNA was significantly increased in the rat recovering from vitamin E deficiency. It is hoped that more detailed studies on perilla seed oil and hulls will soon be carried out in many aspects especially i) at various levels of fat in the diet, ii) in relation to dietary selenium level and iii) to find an optimum level of dietary essential fatty acids in terms of P/S ratio using various animal species. In the mean time, the public should be informed to preserve this particular oil with care to minimize fatty acid oxidation and should be discouraged from overconsuming this oil. This study was supported by UB (United Board) Research Grant (Graduate School, Yonsei University, Seoul, Korea)

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.99-105
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• 1979

This study was carried out using rats weighing $40{\sim}50\;g$ which were devided into seven groups with various diet compositions emphasizing fat levels of perilla seed oil for the period of 41/2 weeks. The levels of fat in the diet were 5%, 10%, 15% and animals were fed ad libitum. The results are as follows : 1) Yellow pjgmentation of both neck and tail was clearly observed in groups fed 10% and 15% level perilla seed oil without vitamin I supplementation (IV and VII). 2) The growth rate in groups fed 15% level perilla seed oil was reduced as compared to that in groups fed 5% or 10% level perilla seed oil. 3) The mean hematocrit values of 15% level perilla seed oil groups tended to be lower than those of control group, tut the differences were not significant. 4) The serum vitamin I concentration showed different value in various groups, the values of control group were significantly higher than those of perilla seed oil groups-15% level with or without vitamin E supplementation (VI and VII) and 10% level without vitamin E supplementation (IV). According to the results, 10% level-perilla seed oil in the diet can be considered safe if vitamin E is not omitted from the vitamin mixture ana the group fed 15% fat with P/S ratio of 1 appeared to be safe during the experimental period. Finally the long-term studios have to be persued in many aspects by using perilla seed oil in the experimental diet. Because rats are known t4 be quite resistant to the experimental diets, comparative studies using various animal species have to he conducted.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.178-183
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• 1994

The fresh perilla seed and tile one-year stored perilla seed were solvent extracted for their oil. On the other hand, the fresh seed and the stored seed were germinated in the dark at $25{\sim}28^{\circ}C\;for\;2{sim}3$ days and then solvent extracted. The above four kinds of perilla oil, that is, the oil from the nongerminated and fresh seed(NFO), the oil from the nongerminated and one-year stored seed (NSO), the oil from the germinated and fresh seed(GFO), and the oil from the germinated and one-year stored seed(GSO) were analyzed with regards to the chemical composition, and the effects of germination of the seed on the oxidative stability of perilla oil were studied. The iodine value and the saponification value were similar in all the perilla oils, but the acid value was increased by germination of the seed. The contents of free fatty acid and diacylglycerol were increased by germination of the seed, while the content of triacylglycerol was decreased. Of the polar lipid components, the content of phosphatidyl ethanolamine was greatly increased by germination of the seed. The contents of total tocopherol of perilla oil from the fresh seed and the one-year stored seed were 494 ppm and 439 ppm, respectively, and by germination of the seed increased to 560 ppm in GFO and 515 ppm in GSO, respectively. Especially a great change in the content of ${\gamma}-tocopherol$ was observed. The oxidative stability of perilla oil was increased by germination of the seed and the increase was distinct in the case of the one-year stored seed compared with that in the case of the fresh seed.

• 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.

• 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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.171-174
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• 2005

This study was conducted to know the difference of major characteristics between seed and vegetable perilla varieties. Perilla accessions examined were classified into two groups, i.e., seed perillla variety (saeyeopcildeulkkae, yangsandeulkkae, and younghodeulkkae) and vegetable perilla variety (ipdlkkae 1, namcheondeulkkae, and manbaekdeulkkae). The differences of growth characteristics were observed between two types of perilla varieties. The average flowering date of vegetable perilla varieties (Sep. 28) was 23 days later than that of seed perilla varieties (Sep. 5). Also, the stem height and node numbers of vegetable perilla varieties lower than those of seed perilla varieties. The average 1,000-seed weight, yield, and oil content of seed perilla varieties were higher than those of vegetable perilla varieties. However, as leaf characteristic, the leaf yield (1.8 times) and cyanidin content (2.1 times) were greater than in perilla variety for vegetable. No difference was observed in fatty acids composition between two types of perilla varieties. The average total chlorophyll content in leaves of seed perilla varieties was higher than in that of vegetable perilla varieties.