Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil. Issue 4 (3rd March 2020)

• Record Type: Journal Article
• Authors: Pan, Fengguang; Wen, Baoli; Luo, Xiangdan; Wang, Chunshuang; Wang, Xiaoqing; Guan, Xinrui; Xu, Yufei; Dang, Wenjun; Zhang, Mingdi
• Is Part Of: Journal of food science. Volume 85:Issue 4(2020)
• Page Start: 1160
• Page End: 1166
• Publication Date: 2020-03-03
• Subjects: antioxidant capacity -- bioactive composition -- chemical refining -- perilla seed oil; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.15070
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: The effect of chemical refining process on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil (PSO) were investigated. In this paper, seven samples corresponding to each step of the refining process (degumming, neutralization, bleaching, deodorization, winterization, crude, and refined oils) were studied. The results showed that phenolic compounds and tocopherols were removed from PSO to a degree of 19.4% and 5.4%, respectively. In addition, the carotenoid content of PSO decreased during the refining process. The main carotenoid of PSO was found to be lutein, and the compound was lost completely during the bleaching step of the refining process. In this paper, we analyzed the variation of carotenoid content in PSO during the refining process for the first time. Neutralization affected the contents of phytosterols the most, followed by the effects of degumming and bleaching. The demonstrated results of Pearson product–moment correlation indicated that total tocopherols were significantly correlated with the 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH) and oxygen radical absorption capacity (ORAC) values, whereas carotenoids were significantly correlated with the DPPH value. However, phenolic compounds and phytosterols have no significant difference with DPPH, 2, 2'‐Azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt, ORAC, and ferric reducing antioxidant power values. The collected information can be applied to seeking out optimum factors needed to suffice the fundamental requirements for PSO production and minimize micronutrient losses to enhance its market value. Practical Application: The present study aimed to determine influence of chemical refining in the bioactive composition of perilla seed oil (PSO) as well as its antioxidant capacity in vitro. Moreover, we also intend to find the correlation between them. Results indicated that this study supplies a good reference for the industrial parameters of the refining process to minimize micronutrient losses and further obtain high‐quality PSO products for consumers.