Study on the Production of Perilla Seed Oil

Received: 20-05-2018

Accepted: 02-07-2018

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Issue: Vol. 16 No. 4 (2018)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Lan, N., Thuat, B., & Tuyen, L. (2024). Study on the Production of Perilla Seed Oil. Vietnam Journal of Agricultural Sciences, 16(4), 389–397. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/449

Study on the Production of Perilla Seed Oil

Nguyen Thi Hoang Lan (*) 1 , Bui Quang Thuat 2 , Le Danh Tuyen 3

  • 1 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 2 Trung tâm Dầu, Hương liệu và Phụ gia thực phẩm, Viện Công nghiệp thực phẩm
  • 3 Viện Dinh dưỡng quốc gia

    • Keywords

    Perilla oil, procesing techniques, extraction yield

    Abstract


    The study was carried out on perilla seeds (containing 30.09%oil) harvested from plants cultivated in Dong Dư (Gia Lam-Ha Noi)to select the most suitable processing methods andto optimize the processing techniques of seed oil extraction. Two- time dynamic extraction was selected as the most suitable method to extract oil from perilla seeds. The main processing factors were examined in order to enhance the oil extraction yield and oil quality. The optimised processing conditions were identified. The seeds were ground into powder with particle size of 0.2 mm. The ground materials were then extracted 2 times by n-hexan at 60 oC and at a solid/liquid ratio of 1/6 in 5 hours for the first extraction and 1/5 in 4 hours for the second one. The obtained perilla seed oil had good nutritional quality with high levels of essential polyunsaturated fattyacids, especially omega-3 which accounted for 58.3% of total fattyacids.

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