Perilla oil

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Perilla oil
Perilla frutescens, detail of the inflorescence with branches in the nodes (left); Seeds (right) Perilla frutescens, detail of the inflorescence with branches in the nodes (left); Seeds (right)
Perilla frutescens , detail of the inflorescence with branches in the nodes (left); Seeds (right)
Raw material plant (noun)

Perilla plant ( Perilla frutescens )

origin

Seeds

colour

light yellow

ingredients
Oleic acid 13-20.5%
Linoleic acid 10.5-20%
Linolenic acid 52.5-64%
Palmitic acid 4-9%
Myristic acid <0.4%
More fatty acids Stearic acid 1–3.8%, arachidic acid <0.4%
Other ingredients Tocopherol up to 680 mg / kg, phytosterols 3.5 g / kg
properties
density 0.927-0.933 kg / l at 15 ° C
viscosity = 25 mPas at 38 ° C
Oxidation stability <2 h
Melting point −12 to −17 ° C
Smoke point 160 ° C
Flash point 300 ° C
Iodine number 170-206
Saponification number 187-197
Calorific value 39 MJ / kg
Manufacturing and Consumption
Most important production countries Korea , China, Japan , India , Myanmar
use Edible oil , technology, industry

Perilla oil , also egoma oil , is a vegetable oil obtained from the roasted seeds of the green-leaved variety of the perilla plant ( Perilla frutescens ). Native to East and Southeast Asia, the plant originally comes from the mountainous areas of India and China . Today it is also used in Austria, USA etc. a. Countries cultivated. The light yellow oil is reminiscent of linseed oil in taste and smell .

General chemical structure of fat , like perilla oil. R 1 , R 2 and R 3 therein are long-chain alkyl radicals or alkenyl radicals with a mostly odd number of carbon atoms. Like other vegetable oils, perilla oil is a mixture of trieste of glycerine .

The triglycerides in perilla oil have a particularly high proportion of the omega-3 fatty acid residue , which is derived from alpha-linolenic acid. The human body cannot produce omega-3 fatty acids itself and must therefore take them in with food. Perilla oil also contains the terpenes perilla alcohol , perilla aldehyde and perilla acid .

In the past it was also used as lamp oil, heating oil and impregnation oil. In addition, the oil is used as paint, ink and preservative in soy sauce , as well as used to make linoleum .

Web links

literature

  • S. Krist, G. Buchbauer, J. König, C. Klausberger: Lexicon of vegetable fats and oils. Springer, Vienna New York 2008, ISBN 978-3-211-75606-5 , pp. 353 f, ( limited preview in the Google book search).

Individual evidence

  1. ↑ a b c d e f He-Ci Yu, Kenichi Kosuna, Megumi Haga: Perilla: The Genus Perilla. Harwood Academic Publishers, 1997, ISBN 978-90-5702-171-8 , Taylor & Francis, 2004 (Reprint), pp. 93-98.
  2. ↑ a b c d e f Youfang Ding et al: Characterization of fatty acid composition from five perilla seed oils in China and its relationship to annual growth temperature. In: Journal of Medicinal Plants Research. Vol. 6 (9), 2012, pp. 1645-1651, doi : 10.5897 / JMPR11.1436 .
  3. ^ A b Giovanni M. Turchini, Wing-Keong Ng, Douglas Redford Tocher: Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds. CRC Press, 2010, ISBN 978-1-4398-0863-4 , p. 217.
  4. ↑ a b c d e Ullmann's Food and Feed. Vol. 2, Wiley, 2017, ISBN 978-3-527-33990-7 , pp. 665, 711, 720.
  5. ↑ DR Erickson: Practical Handbook of Soybean Processing and Utilization. AOCS Press, 1995, ISBN 978-0-935315-63-9 , p. 33.
  6. ^ A b Betty M. Watts, Lillian Hoagland Meyer: Food Chemistry. Reinhold, 1961, p. 27, OCLC 395146655 .
  7. ↑ E. Bames, A. Bömer et al.: Handbuch der Lebensmittelchemie. 4th volume: Fette and Oele , Springer, 1939, ISBN 978-3-642-88819-9 , p. 482.
  8. ↑ Entry on perilla oil. In: Römpp Online . Georg Thieme Verlag, accessed on May 23, 2011.
  9. ^ Adrian Gerber: Community and State. The Central Japanese Village Ōyamazaki in the Late Middle Ages. Lucius & Lucius, 2005, ISBN 3-8282-0260-8 , p. 411.