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Lipid composition of perilla seed
Author(s) -
Shin HyoSun,
Kim SungWhan
Publication year - 1994
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540589
Subject(s) - perilla , perilla frutescens , phosphatidylethanolamine , chemistry , food science , phosphatidylcholine , phosphatidic acid , composition (language) , phospholipid , glycolipid , sterol , phosphatidylserine , biochemistry , organic chemistry , cholesterol , raw material , linguistics , philosophy , membrane
The composition of lipids and oil characteristics from perilla [ Perilla frutescens (L.) Britt.] seed cultivars are reported. Total lipid contents of the five perilla seed cultivars ranged from 38.6 to 47.8% on a dry weight basis. The lipids consisted of 91.2–93.9% neutral lipids, 3.9–5.8% glycolipids and 2.0–3.0% phospholipids. Neutral lipids consisted mostly of triacylglycerols (88.1–91.0%) and small amounts of sterol esters, hydrocarbons, free fatty acids, free sterols and partial glycerides. Among the glycolipids, esterified sterylglycoside (48.9–53.2%) and sterylglycoside (22.1–25.4%) were the most abundant, while monogalactosyldiacylglycerol and digalactosyldiacylglycerol were present as minor components. Of the phospholipids, phosphatidylethanolamine (50.4–57.1%) and phosphatidylcholines (17.6–20.6%) were the major components, and phosphatidic acid, lysophosphatidylcholine, phosphatidylserine and phosphatidylinositol were present in small quantities. The major fatty acids of the perilla oil were linolenic (61.1–64.0%), linoleic (14.3–17.0%) and oleic acids (13.2–14.9%). Some of the physicochemical characteristics and the tocopherol composition of perilla oil were determined.