Perilla oil

File:Deulkkae (perilla).jpg seeds]]

Perilla oil is obtained by pressing the seeds of perilla, which contains 38-45% lipids.{{Cite book|title=Perilla: The Genus Perilla|last=Shin|first=Hyo-Sun|publisher=CRC Press|year=1997|isbn=9789057021718|editor-last=Yu|editor-first=He-ci|location=London|pages=93|chapter=Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil|editor-last2=Kosuna|editor-first2=Kenichi|editor-last3=Haga|editor-first3=Megumi|chapter-url=https://books.google.com/books?id=M5A71gsWUskC&pg=PA93}}{{Cite journal|last=Sonntag|first=N. O. V.|date=1979|title=Fat splitting|journal=Journal of the American Oil Chemists' Society|volume=56|issue=11|pages=729A–732A|doi=10.1007/BF02667430|s2cid=189772194}}{{Cite book|url=https://archive.org/details/structureofutili0000unse|url-access=registration|title=The Structure and Utilization of Oil Seeds|last=Vaughan|first=John G.|publisher=Chapman and Hall|year=1970|isbn=9780412097904|location=London|pages=[https://archive.org/details/structureofutili0000unse/page/120 120]–121}}

Perilla oil is considered a rich source of fatty acids, and contains both saturated and unsaturated fatty acids. Saturated fatty acids in perilla oil are mainly palmitic (4-9%) and stearic (1-4%). Monounsaturated fatty acids in perilla oil are oleic (13-18%), while polyunsaturated fatty acids in perilla oil are linoleic (14-20%) and linolenic acids (54-64%).

In comparison to other plant oils, perilla oil exhibits one of the highest proportion of omega-3 fatty acids, which is between 54 and 64%.{{Cite book|url=http://edu-net.nl/flora%20en%20fauna/Boeken/The%20new%20Oxford%20book%20of%20food%20plants,%202nd%20edition%20-%20J.G,%20Vaughan%20(Oxford%20university%20press).pdf|title=The New Oxford Book of Food Plants|last1=Vaughan|first1=John G.|last2=Geissler|first2=Catherine A.|publisher=Oxford University Press|year=2009|isbn=978-0-19-954946-7|edition=2nd|location=New York|pages=157|access-date=2016-12-04|archive-url=https://web.archive.org/web/20161220232928/http://edu-net.nl/flora%20en%20fauna/Boeken/The%20new%20Oxford%20book%20of%20food%20plants,%202nd%20edition%20-%20J.G,%20Vaughan%20(Oxford%20university%20press).pdf|archive-date=2016-12-20|url-status=unfit}} The omega-6 fatty acid component is usually around 14%.{{Cite journal|last=Asif|first=Mohammad|date=2011|title=Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils|journal=Oriental Pharmacy & Experimental Medicine|volume=11|issue=1|pages=51–59|doi=10.1007/s13596-011-0002-x|pmid=21909287|pmc=3167467}}{{Cite book|url=https://d1wqtxts1xzle7.cloudfront.net/47580751/Fish_-_Omega_3_and_Human_Health-libre.pdf?1469681033=&response-content-disposition=inline%3B+filename%3DFish_Omega_3_and_Human_Health.pdf&Expires=1731887329&Signature=ZCdhEFKPi~LkhU6zyvYfP4NsSQJQ1BhKiWkGQ83Krkz6YeJ~d3IOW6JjES~tZD10VWx5JncGW82tPRR3X4-06HreH0vCGyEtjAO9XrnV4helC4e~gQrHz745XOTNOxe2yMklyBSLBL-7-aUZOBphBvVjlH5FNIkot28ELBAlcCorXM8FHQXwpZ~Tle2gI~lX2cPfxlb9yczJHbAMmy9zjbdNSRVQhWUdyNW~XN6bVdzowOfO3VVVGjBJyLaMYWooKIgocZ09vANHMhGjBt~MWQ-I~SUVNPxSDSlkZijx2SHsMcCGmsJS9HAOKQ-1W9AZVDxPswllI8eiwJ8KNA5OWQ__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA|title=Fish, Omega-3 and Human Health|last=Lands|first=William E. M.|publisher=AOCS Press|year=2005|isbn=978-1-893997-81-3|edition=2nd|location=Champaign, IL}}

File:Kkaennip deulgireum bokkeum.jpg leaves stir-fried in perilla oil)]]

In Korean cuisine, perilla oil and sesame oil are the two chief oils used in flavoring, sauces, and dips.{{Cite book|url=https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA75|title=Korean Cuisine: An Illustrated History|last=Pettid|first=Michael J.|publisher=Reaktion Books|year=2008|isbn=978-1-86189-348-2|location=London|pages=45}} Usually made from toasted perilla seeds, the oil is used as a flavor enhancer, condiment, and cooking oil. Either sesame or perilla oil can be used for flavoring namul (vegetable side dishes) and other sides, pan-frying jeon (pan-fried dishes), coating gim (laver) before roasting it, and forming the flavor base for dipping sauce. Specifically, perilla oil is more common in the southern part of Korea as perilla is cultivated more easily in the warmer areas. Nowadays, perilla oil is used in Korean-style western food as well. A Michelin-starred restaurant in Seoul serves nutty vanilla ice cream which has perilla oil as its "secret ingredient."{{Cite news|url=http://premium.mk.co.kr/view.php?no=16929|script-title=ko:요리사는 예술을 내놓고 식객은 충격에 휩싸인다|last=글 쓰는 가지|date=30 November 2016|access-date=5 December 2016|language=ko|newspaper=Maeil Business Newspaper}}

Perilla oil made from untoasted seeds can be used for non-culinary purposes, including in paint, varnish, printing ink and linoleum. As a drying oil similar to tung oil or linseed oil, perilla oil has been used for paints, varnishes, linoleum, printing ink, lacquers, and for protective waterproof coatings on cloth. Perilla oil can also be used for fuel. It is used along with synthetic resins in the production of varnishes. It dries faster than linseed oil and on drying forms a film that is harder{{Citation needed|date=August 2017}} and yellows more than that formed by linseed oil. The paint and varnish industry accounts for the largest usage. Perilla oil is also important in the manufacture of printing inks and linoleum, and in more ancient times was a critical component in creating durable earthen floors.

In Japan, perilla oil was important for fueling oil lamps until early 16th century, before it was overtaken by rapeseed oil.{{Cite journal|last=Gay|first=Suzanne|date=2009|title=The Lamp-Oil Merchants of Iwashimizu Shrine: Transregional Commerce in Medieval Japan|url=https://muse.jhu.edu/article/270079|journal=Monumenta Nipponica|volume=64|issue=1|pages=1–52|doi=10.1353/mni.0.0057|s2cid=201773949|url-access=subscription}} The oilseed contains drying oil elements and was imported in bulk as a substitute for linseed oil into the United States from Japan, until the supply was interrupted by war.{{Cite book|title=New crops|last=Brenner|first=David M.|publisher=John Wiley & Sons|year=1993|isbn=978-0-471-59374-4|editor-last=J.|editor-first=Janick|location=New York|pages=[https://archive.org/details/newcrops0000nati/page/322 322–328]|chapter=Perilla: Botany, Uses and Genetic Resources|editor-last2=Simon|editor-first2=J. E.|chapter-url=https://hort.purdue.edu/newcrop/proceedings1993/V2-322.html|url=https://archive.org/details/newcrops0000nati/page/322}}

In Korea, perilla oil pressed from the untoasted seeds were used to fuel lamps and to oil floor papers.

The press cake remaining after pressing perilla oil can be used as natural fertilizer or animal feed.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=94058|title=deulkkaenmuk|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:들깻묵|access-date=6 December 2016}}

Perilla oil is categorized as Hazard Grade III of Class 4 Hazardous Substances, by Presidential Order 33005 of Act On The Safety Control Of Hazardous Substances of the Republic of Korea. It is mainly due to its high iodine value (over 130), thus having a small probability of spontaneous combustion.[https://www.law.go.kr/LSW//lsBylInfoPLinkR.do?lsiSeq=245617&lsNm=위험물안전관리법+시행령&bylNo=0001&bylBrNo=00&bylCls=BE&bylEfYd=20221201&bylEfYdYn=Y Presidential Order 33005 of Act On The Safety Control Of Hazardous Substances of the Republic of Korea]

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Category:Cooking oils

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