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Antioxidant compounds and activities of Perilla frutescens var. crispa and its processed products

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Abstract

Perilla frutescens var. crispa ‘Antisperill’ has stronger anti-inflammatory effects than the original cultivar (red perilla), but studies on its bioactive compounds are limited. This study aimed to evaluate the antioxidant compounds and activity of red perilla and ‘Antisperill’, as well as their processed products using freeze drying (FD) and microwave-assisted low temperature vacuum drying (MVD). Red perilla had higher antioxidant compounds and activities than ‘Antisperill’. MVD showed significantly greater antioxidant properties than FD among the processed products. Isoegomaketone, studied for its anti-obesity, antioxidant, anti-inflammatory, and anticancer properties, was only found in ‘Antisperill’ and its processed products, with the highest content in ‘Antisperill’ MVD samples. This study highlights that ‘Antisperill’ contains various antioxidants, and MVD is the optimal drying method to preserve and enhance its antioxidant content. As a result, ‘Antisperill’ could potentially serve as a natural antioxidant with both anti-inflammatory and antioxidant functions.

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Acknowledgements

This work was funded by Rural Development Administration through development of fresh HMR and its generic technology using local agricultural produce (local II) (Grant No. PJ01528102).

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  1. Department of Food Engineering, Dankook University, Cheonan, Chungnam, 31116, Korea

    Jisu Lee & Youngjae Shin

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  1. Jisu Lee
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  2. Youngjae Shin
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Correspondence to Youngjae Shin.

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Lee, J., Shin, Y. Antioxidant compounds and activities of Perilla frutescens var. crispa and its processed products. Food Sci Biotechnol 33, 1123–1133 (2024). https://doi.org/10.1007/s10068-023-01412-z

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  • DOI: https://doi.org/10.1007/s10068-023-01412-z

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