Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil

The effects of different infrared roasting temperatures (120, 140, and 160°C) and time (0, 10, 15, and 20 min) on the oxidative stability and content of active components in perilla oil were investigated. Fatty acid is one of the active components in perilla oil. The findings demonstrated that infrared baking had little impact on the fatty acids in perilla seed oil. The oxidative stability of perilla oil increased with the rising temperature of the infrared heating process. Phenolic substances were used as main antioxidants of polar extracts from perilla seed oil. Oxidative stability of perilla seed oil was highest after 20 min of exposure to 140°C. Furthermore, the amount of phenolic compounds and the DPPH radical scavenging activity of perilla seed oil treated at 140°C for 20 min were significantly higher compared to other infrared treatments, while the amount of total tocopherol was significantly lower. These results indicated that the quality and characteristics of perilla seed oil could be effectively improved by pressing perilla seed after infrared pretreatment.