부산대학교 도서관

Purpose: This study evaluated the oxidation stability of 10 selected commercial perilla oil brands available on the market. Methods: The acid value (AV) and, peroxide value (POV) were measured using the Korean food codex, and the iodine value (IV) was measured according to the AOAC method. Results: The AV increased significantly with increasing storage period (p<0.05). The POV increased significantly until 6 months but decreased after that time (p<0.05). The IV decreased with increasing storage period. The linolenic acid content was 62.99-65.10% after 12 months (p<0.05). Conclusion: The acid value, peroxide value, and iodine value of commercial perilla oil were adjusted with the rancidity standard of oil during the storage period. Therefore, high quality perilla oil can be processed by controlling the quality through a review of the standards and specifications of the products.