Chemical profiles of heated perilla meal extracts and their antioxidant activities

Summary Chemical profiles of aqueous or ethanolic extracts of 140, 170 and 200 °C‐heated perilla meal were identified by GC‐MS, and antioxidant properties of the extracts were observed via in vitro assays and in bulk oil or oil‐in‐water (O/W) emulsion. A total of 22 and 27 chemicals were found in aqueous and ethanolic extracts from non‐heated samples, respectively. As the heating temperature increased to 200 °C, the carbohydrate and derivative contents decreased significantly (P 0.05). In the case of O/W emulsions, aqueous extracts inhibited lipid oxidation more efficiently than ethanolic extracts at 50 °C. In particular, heat treatment decreased the antioxidant activities of ethanolic extracts and not aqueous extracts in the O/W emulsion system. Aqueous extracts are recommended in moisture‐rich emulsion‐based foods while ethanolic extracts are more suitable in a lipid‐rich environment for enhancing oxidative stability. Overall scheme of this study