• Food Science and Preservation
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• v.15 no.4
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• pp.556-561
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• 2008

This study was carried out to identify the cause of benzo(a)pyrene[B(a)P] production during the manufacture of sesame oil and perilla oil, and to minimize such B(a)P synthesis. The distribution of B(a)P in sesame seed and perilla seed differed with seed-growing district, the range was $0.06{\sim}0.31{\mu}g/kg$ in domestic seed and $0.12{\sim}0.47{\mu}g/kg$ in imported seed. B(a)P contents after roasting at $220^{\circ}C$ for 20 min in sesame seed and perilla seed were $1.87{\sim}2.47{\mu}g/kg$ and $2.12{\sim}2.43{\mu}g/kg$, respectively, and levels in oils obtained from the roasted seeds were $3.68{\mu}g/kg$ and $4.64{\mu}g/kg$, respectively. These data refer to seeds subjected to codsed roasting. With open roasting, the levels were $0.63{\mu}g/kg$ and $0.56{\mu}g/kg$, respectively. Closed roasting resulted in absorption of B(a)P, with consequent high levels in oils. We introduced forced ventilation during closed roasting. We tested various methods to remove B(a)P from sesame oil and perilla oil. Neither centrifugation nor filtering with diatomite and diatomiteactive carbon removed B(a)P. A filtering method using active carbon was effective. But this method adversely affected the color and flavor of sesame oil and perilla oil.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.680-685
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• 2012

The effects of chlorophyll (0.33 mg/kg) and ${\beta}$-carotene (3.3, 9.9, 19.8 mg/kg) addition to a mixture of roasted perilla seeds, rice, and water (30:45:225, w/w/w) on the lipid oxidation and tocopherol contents were studied during heating at $100^{\circ}C$ for 120 min to simulate cooking of perilla and rice porridge. Lipid oxidation was evaluated with peroxide values (POV) and conjugated dienoic acid (CDA) values, and chlorophyll, ${\beta}$-carotene, and tocopherols were determined by HPLC, POV, and CDA values were increased during heating, indicating the occurrence of lipid oxidation in the perilla and rice porridge. ${\beta}$-Carotene decreased the POV and CDA values of the samples in a concentration-dependent manner, while the addition of chlorophyll did not affect them. Chlorophyll and ${\beta}$-carotene which were added, and tocopherols naturally present in samples were degraded, following the first order kinetics during heating, and ${\beta}$-carotene protected tocopherols from degradation.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.99-110
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• 2018

In this study, oil of Platycodon grandiflorum seeds was prepared using supercritical carbon dioxide extraction (SCE) and its physicochemical indices as a new edible oil were investigated. Compared to Soxhlet solvent extraction, SCE under the condition of 6,000 psi at $40^{\circ}C$ produced more oil, especially from the roasted seeds to 32.7%. TLC analysis showed triacylglycerols accounted for most of the oil obtained from roasted Platycodon grandiflorum seeds by SCE similarly to commercial soybean oil or perilla seeds oil. The oil had highly unsaturated lipid with considerable amount of linoleic acid(73.27%) much more than two commercial oils followed by oleic acid(13.16%). Physicochemical properties of the oil were as follows; specific gravity, 0.92; dynamic viscosity, 45.37 cP; refractive index, 1.48; color, L=47.30, a=-3.69, b=25.72; iodine value, 141.57 g $I_2/100g$ oil; saponification value, 191.21 mg of KOH/g of oil; acid value, 2.60 mg of KOH/g of oil. Among those, refractive index, viscosity and iodine value, which were related to unsaturation degree of lipid, were ranged between those of two commercial oils. The oxidation stability of oil(2.03 hr) was also ranged between less stable perilla seeds oil(1.79 hr) and more stable soybean oil(2.94 hr) based on the induction time measured by Rancimat assay. In addition to extraction yield increase, seeds roasting provided further benefits such as reductions of cholesterol ester content and acid value without change in fatty acid composition. In conclusion, oil was extracted from the roasted Platycodon grandiflorum seeds at high yield by supercritical carbon dioxide and it seemed to have proper characteristics as a edible oil.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.61-67
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• 2014

This study aimed to investigate the anti-inflammatory activities of raw (P) and roasted (RP) Perilla frutescens Britton (perilla) seeds in RAW 264.7 macrophages and an ulcerative colitis mouse model. In lipopolysaccharide-treated RAW 264.7 cells, treatment with ethanol extract of P at the concentrations of 75 and $150{\mu}g/mL$ decreased nitric oxide (NO), interleukin-6 (IL-6), and tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) levels to 48-85% of the control (p<0.01). Treatment with RP extract exhibited similar effects on NO, IL-6, and TNF-${\alpha}$, decreasing those levels to 51-84% of the control (p<0.01). In dextran sulfate sodium-treated ulcerative colitis mice, dietary treatment with 1% RP for 7 days decreased the colonic levels of prostaglandin $E_2$ and leukotriene $B_4$ to 34% and 58% of the control, respectively (p<0.05). Dietary P treatment, however, did not decrease those levels significantly. These results indicate that roasted perilla seed exerts anti-inflammatory activity both in vitro and in vivo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.418-424
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• 2015

The content of ${\beta}$-carotene in agricultural foods, such as seasonings, tea, vegetables, cereals, nuts & seeds, oils & fats, and fruits, were quantitatively analyzed using reversed-phase HPLC with an UV/visible detector. Standard reference material (SRM) 2385 was used as a control material to validate measurement of ${\beta}$-carotene in this study. Recovery percentage and relative standard deviation of ${\beta}$-carotene in SRM 2385 were 102% and 1.73%, respectively. Vegetables and tea contained relatively high concentrations of ${\beta}$-carotene (young barley powder, $17,293.95{\mu}g/100g$; raw young barley, $2,755.15{\mu}g/100g$; dried green tea leaves, $13,671.85{\mu}g/100g$; green tea powder, $7,579.04{\mu}g/100g$). Contents of ${\beta}$-carotene in nuts & seeds as well as oils & fats ranged from $11.32{\mu}g/100g$ in almond products (roasted with salt) to $58.56{\mu}g/100g$ in perilla seed oil. Among 20 fruits, a high content of ${\beta}$-carotene was found in apricots (raw), which contained $2,280.35{\mu}g/100g$.