CHEMICAL AND NUTRITIONAL STUDIES ON PERILLA (PERILLA FRUTESCENS L.) ACCESSIONS COLLECTED FROM UTTARAKHAND
Garima Gwari*, Hema Lohani, Ujjwal Bhandari, Harish Andola, S. Zafar Haider, Nirpendra Chauhan
ABSTRACT
Perilla oil is a rich source of PUFAs and is useful for the treatment of various diseases as well as maintenance of health. PUFA’s like linoleic and linolenic acids, which are found in Perilla, are termed "essential" because they cannot be synthesized by the body and must be supplied in the diet. Omega 3 fatty acids help in the prevention of different diseases like cardiovascular disorders, cancer and inflammatory etc. The fatty acid composition of twelve Perilla
accessions, collected from different locations of Uttarakhand and subsequently grown under similar climatic conditions of Doon valley Dehradun, was analyzed. Linoleic acid (C18:2 n-6, omega 6) and α-linolenic acid (C 18:3 n-3, omega 3) were found as the two major components in Perilla oil which ranged from 12.4-18.5% and 51.4-63.5% respectively. Palmitic, myristic, stearic and oleic acid were also detected. It was found that Perilla seeds from Uttarakhand are similarly high in oil content (40-56%) and proteins (16.2-18.5g/100g) as reports on Perilla seed composition from other sources. It was also found that Perilla oil collected from Uttarakhand contain a high content of omega 3 as compared to other oilseed crops. The fatty acid profile indicated that Perilla oil is rich in polyunsaturated fatty acids, such as linolenic (51.4-63.5%) and linoleic (12.4-18.5%). The objective of this study was to determine the fatty acid profile and nutrient composition of Perilla seeds from Uttarakhand.
Keywords: Perilla frutescens, linoleic acid, Omega 3, gas chromatography, Polyunsaturated fatty acids, esterification.
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