title: The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions.
abstract: The polyphenolic profile of leaves and stalks of Perilla frutescens, was assessed as a source of natural antioxidants. The amount of caffeic and rosmarinic acids, determined by high-performance liquid chromatography (HPLC), were 0.51 mg/g dry weight (DW) and 2.29 mg/g DW, respectively. The measurement of scavenging capacity against the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) were 65.03 mg Trolox equivalents (TE)/g DW, 179.60 mg TE/g DW and 44.46 mg TE/g DW, respectively. P. frutescens extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during storage at 32 °C. Perilla extract at 320 ppm was as effective as butylated hydroxyanisole (BHA) at 20 ppm in slowing down the formation of hydroperoxides as measured by peroxide value, thiobarbituric acid reactive substances and hexanal content. The results of this study indicate that extract of P. frutescens may be suitable for use in the food matrix to help achieve potential health benefits.
authors.affiliation: Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain. skowyra.monika@gmail.com.
authors.forename: Monika
authors.initials: M
authors.lastname: Skowyra
authors.affiliation: Agricultural Knowledge & Innovation Services (AKIS International), Av. Dr. Robert, 33, Albatàrrec 25171, Spain. v.falguera@akisinternational.com.
authors.forename: Victor
authors.initials: V
authors.lastname: Falguera
authors.affiliation: Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain. aini.azman@gmail.com.
authors.forename: Nurul A M
authors.initials: NA
authors.lastname: Azman
authors.affiliation: Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain. segoviafj@gmail.com.
authors.forename: Francisco
authors.initials: F
authors.lastname: Segovia
authors.affiliation: Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain. m.pilar.almajanp@upc.edu.
authors.forename: Maria P
authors.initials: MP
authors.lastname: Almajano
keywords: antioxidants; lipid oxidation; oil-in-water emulsions; perilla; polyphenols