Comprehensive Characterisation of Perilla Seed Oil for Potential Applications as a Bioactive Food Ingredient - Review

Abstract

ABSTRACT There is an increasing curiosity in foods that may be beneficial to human health in light of today’s harsher environmental and food safety regulations. One of the newest edible oils to garner interest as a potential source of useful fatty acids is perilla seed oil(PSO). It has a high nutritional content and the greatest option for the food field in terms of sustainability and nutrition. PSO was an edible oil which had medicinal and edible properties. It has been shown through considerable research to have substantial nutritional and health benefits in vitro as well as in the human body. In recent years, PSO has been widely used in functional food and pharmaceutical industries, but the research on PSO lacks a systematic review and evaluation. This review contrasts the advantages and disadvantages of established and innovative methods of extraction, emphasizes on PSO extraction methods, and provides a brief explanation of the bioactive ingredients in PSO. The primary phytochemicals in PSO that had health-related properties include α-Linolenic acid (ALA, 18:3 ω-3), plant sterols, and polyphenols. Besides, trace elements like ferulic acid and vanillic acid may also be advantageous to human health. The application of PSO was discussed based on its functional characteristics, but in practical application, its functional active substances cannot be effectively utilized, and these existing problems limit the application of PSO.