Quality changes in perilla seed powder related to storage duration and temperature

  • Yejin Son
  • Kyo-Yeon Lee
  • Suyeon Gu
  • Ji Yeong Park
  • Sung-Gil Choi
  • Hyun-Jin KimEmail author
Original Article


Perilla seed powder (PSP) was stored at 25 °C, 35 °C, and 45 °C for 8 weeks. Changes in the metabolite profiles of the powders, including fatty acids, were monitored. Correlations between these changes and quality parameters, including lipid oxidation, color, and antioxidant activity, were analyzed to evaluate the effects of storage duration and temperature on PSP quality. Acid values increased significantly with the duration of storage, but not with temperature. Multivariate statistical analysis was performed to identify differences among the metabolite profiles. The PSP sample stored for 1 week at 45 °C and all samples stored at 25 °C and 35 °C were grouped separately from the control and samples stored at 45 °C for more than 4 weeks. Among the many metabolites associated with these differences, lysophosphatidylethanolamines, tocopherol, sitosterol, tryptophan, 12-hydroxyjasmonic acid glucoside, and maltose correlated negatively with quality parameters with the exception of L* and antioxidant activity. Luteolin, apigenin, luteolin 4′-methyl ester, citric acid, isocitric acid, 9(S)-HPODE, and 3,5-octadien-2-one correlated positively with quality. Although the quantities of some antioxidants and lipids decreased during storage, the results suggested that the quality of PSP samples stored at 25 °C, 35 °C, and 45 °C for 8 weeks was acceptable. This was because lipid oxidation promoted by the storage environment was limited by antioxidants in the samples. These metabolites could be useful for monitoring changes in PSP quality.


Antioxidant Lipid oxidation Metabolomics Perilla seed powder Storage 



This work was carried out with the support of a Cooperative Research Program for Agriculture Science and Technology Development Grant (PJ0125012019) from the Rural Development Administration of the Republic of Korea.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest to declare.

Supplementary material

13197_2019_4056_MOESM1_ESM.pptx (1.1 mb)
Supplementary file1 (PPTX 1131 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Yejin Son
    • 1
  • Kyo-Yeon Lee
    • 2
  • Suyeon Gu
    • 1
  • Ji Yeong Park
    • 1
  • Sung-Gil Choi
    • 2
  • Hyun-Jin Kim
    • 1
    • 2
    Email author
  1. 1.Division of Applied Life Sciences (BK21 Plus)Gyeongsang National UniversityJinjuRepublic of Korea
  2. 2.Department of Food Science and Technology, and Institute of Agriculture and Life ScienceGyeongsang National UniversityJinjuRepublic of Korea

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