Abstract
This study investigated the effects of different microwave power (380 W, 540 W, 700 W) and time (0–10 min) on the minor bioactive components content and oxidative stability of perilla oil. The results indicated that fatty acids in perilla oil were slightly affected by microwave treatment. The oxidative stability of perilla oil increased with increasing microwave treatment intensity and the oil from perilla seeds treated at 700 W for 10 min had the highest oxidative stability. Compared with other microwave treatments, treatment with 700 W for 10 min resulted in significant increases in the total phytosterols content, Maillard reaction products and DPPH radical scavenging activity of perilla oil, while showed dramatic reductions in the total tocopherol content, phenolic compounds content and lipase activity. These results proved that microwave treatment of perilla seeds was an effective way to improve the quality of perilla oil.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
