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Comparison of Carbon Stable Isotope and Fatty Acid Analyses for the Authentication of Perilla Oil

Authors
Kim, JinyeongYang, SeheeJo, Cheon-HoChoi, Jang-DuckKwon, KisungAhn, SangdooChun, Hyang SookKim, Byung Hee
Issue Date
Aug-2018
Publisher
WILEY
Keywords
authenticity; carbon stable isotope ratios; economically motivated adulteration; fatty acids; perilla oils
Citation
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v.120, no.8, pp 1 - 9
Pages
9
Journal Title
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume
120
Number
8
Start Page
1
End Page
9
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/51871
DOI
10.1002/ejlt.201700480
ISSN
1438-7697
1438-9312
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%.
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생활과학대학 (식품영양학과)
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