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한국식품과학회지
→ 한국식품과학회지2019 ; 51(3): 193-199
Analysis of the seed metabolite profiles and antioxidant activity of perilla varieties
대사체분석 기술을 이용한 들깨 종자의 품질 특성 및 항산화 효과
Suyeon Gu1, Yejin Son1, Ji Yeong Park1, Sung-Gil Choi2, Myoung Hee Lee3, and Hyun-Jin Kim1,2,*
1Division of Applied Life Sciences (BK21 plus) 2Department of Food Science and Technology, and Institute of Agriculure and Life Science 3National Institute of Crop Science, Rural Development Administration
구수연1·손예진1·박지영1·최성길2·이명희3·김현진1,2,*
1경상대학교 응용생명과학부(BK21 plus), 2경상대학교 농업생명과학대학 식품공학과, 3국립식량과학원 남부작물부
ABSTRACT
Perilla seed oil is considered to be a rich source of omega-3 fatty acids and phenolic compounds, which have various health benefits. To improve its oil content and nutritional quality, 29 varieties of perilla have been bred, but their nutritional qualities, including the fatty acid and phenolic compound contents, have not been investigated. Therefore, in this study, the seed metabolite profiles, including the fatty acids, of these 29 perilla varieties were analyzed. Palmitic acid, stearic acid, linoleic acid, linolenic acid, rosmarinyl glucoside, and rosmarinic acid were identified as the major metabolites of perilla. The fatty acid contents were higher in the Okdong, Deulsaem, Daesil, Joim, Yeupsil, Danjo, and Joongmo5103 varieties (in order). However, the total phenolic compounds and antioxidative activities of Okdong and Deulsaemf were relatively low, whereas the fatty acid and total phenol contents of Joim, Yeupsil, and Danjo were relatively high. These results may be useful for comparing the nutritional quality of the 29 perilla varieties.
KEYWORD
perilla, perilla varieties, perilla oil, metabolite, antioxidant
한국식품과학회지 2019 Jun; 51(3): 193 - 199
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