Comparison of Carbon Stable Isotope and Fatty Acid Analyses for the Authentication of Perilla Oil
DC Field | Value | Language |
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dc.contributor.author | Kim, Jinyeong | - |
dc.contributor.author | Yang, Sehee | - |
dc.contributor.author | Jo, Cheon-Ho | - |
dc.contributor.author | Choi, Jang-Duck | - |
dc.contributor.author | Kwon, Kisung | - |
dc.contributor.author | Ahn, Sangdoo | - |
dc.contributor.author | Chun, Hyang Sook | - |
dc.contributor.author | Kim, Byung Hee | - |
dc.date.available | 2019-03-07T04:36:02Z | - |
dc.date.issued | 2018-08 | - |
dc.identifier.issn | 1438-7697 | - |
dc.identifier.issn | 1438-9312 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/1910 | - |
dc.description.abstract | Perilla oils distributed in Korea are authenticated by analyzing their C-13/C-12 isotope ratios (expressed as C-13) or fatty acid compositions. No significant differences are found in the C-13 values of authentic (n=27) and adulterated (n=10) perilla oils, whereas the distributions of 11 fatty acids (FAs) are significantly different in these oils. By using orthogonal projections for latent structures discriminant analysis (OPLS-DA) technique, the 18:2n-6, and 18:3n-3 content levels are determined to be the best variables for authenticating perilla oil. The authenticity of 7 out of 76 blind samples are identified through C-13 values, whereas using the 18:2n-6 and 18:3n-3 content levels can identify the authenticity of 66 blind samples. These results suggest that fatty acid analysis is a more useful procedure for determining the perilla oil authenticity. A blind trial shows that perilla oils adulterated with corn, soybean, or perilla-flavored oil at concentrations 5 vol% can be distinguished.Practical applications: Public concern about economically motivated adulteration (EMA) of food is growing worldwide. Perilla oil is a targeted product for EMA in Korea due to its high retail price. This study provides the first evidence showing that 18:2n-6 and 18:3n-3 content levels can become new specifications and standards for perilla oils distributed in Korea. The present study develops a procedure for authenticating perilla oils on the basis of the range of linoleic and -linolenic acid content levels. The procedure can correctly identify perilla oils adulterated with corn, soybean, or perilla-flavored oil at concentrations 5 vol%. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | WILEY | - |
dc.title | Comparison of Carbon Stable Isotope and Fatty Acid Analyses for the Authentication of Perilla Oil | - |
dc.type | Article | - |
dc.identifier.doi | 10.1002/ejlt.201700480 | - |
dc.identifier.bibliographicCitation | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v.120, no.8 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000440408300004 | - |
dc.identifier.scopusid | 2-s2.0-85050667700 | - |
dc.citation.number | 8 | - |
dc.citation.title | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | - |
dc.citation.volume | 120 | - |
dc.type.docType | Article | - |
dc.publisher.location | 미국 | - |
dc.subject.keywordAuthor | authenticity | - |
dc.subject.keywordAuthor | carbon stable isotope ratios | - |
dc.subject.keywordAuthor | economically motivated adulteration | - |
dc.subject.keywordAuthor | fatty acids | - |
dc.subject.keywordAuthor | perilla oils | - |
dc.subject.keywordPlus | VIRGIN OLIVE OIL | - |
dc.subject.keywordPlus | IONIZATION MASS-SPECTROMETRY | - |
dc.subject.keywordPlus | NEAR-INFRARED SPECTROSCOPY | - |
dc.subject.keywordPlus | LIQUID-CHROMATOGRAPHY | - |
dc.subject.keywordPlus | HAZELNUT OIL | - |
dc.subject.keywordPlus | SESAME OIL | - |
dc.subject.keywordPlus | SEED OIL | - |
dc.subject.keywordPlus | STATISTICAL-ANALYSIS | - |
dc.subject.keywordPlus | ELECTRONIC NOSE | - |
dc.subject.keywordPlus | EDIBLE OILS | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | sci | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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