Abstract
The chemical composition of essential oils (EOs) obtained from Perilla frutescens (L.) (Lamiaceae) was determined. EOs of perilla was obtained by microwave-assisted extraction, giving the optimum content of 0.0941%. The composition of volatile constituents in the extracted oil was analyzed by mass chromatography (GC - MS), showing that the content of volatiles accounted for 97.58% of the total EOs content. Some major components in the obtained EOs were Perilla aldehyde 62.13%, Limonene (4.99%), Linalool (1.41%), Caryophyllene <E-> (6.72%), Humulene <a-> (1.11%), Caryophyllene oxide (2.45%), and Perilla alcohol (0.8%). Obtained perilla EOs may find the use as an alternative natural supplements in food, pharmaceutical and cosmetic products.
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