Chemical and Biochemical Properties of Perilla Seed Pressed-Cake

Abstract

The aim of this study was to determine the chemical and biochemical properties of perilla seed pressed-cake. It was found that perilla seed pressed-cake was a major source of carbohydrate (69.15%). It had high levels of essential amino acid, in particular lysine, phenylalanine, leucine, and histidine. The pressedcake contained high amounts of polyunsaturated fatty acid and also ω-3, ω-6, and ω-9 fatty acids. Additionally, phosphorus, calcium, potassium, and magnesium were the main mineral. Electrophoregrame showed that the molecular weights of proteins in perilla seed were in range of 14-61 kDa. Phytochemical analysis demonstrated that perilla seed pressed-cake had total phenolic content and total flavonoid content of 7.72 mg GAE/g DW and 8.21 mg CE/g DW, respectively. It showed high effective antioxidant activities by 52.91% for DPPH radical scavenging activity and 10.68 mmol Fe(II)/g DW for FRAP value. For α -amylase
inhibition, it was found that pressed-cake could inhibit the activity of α -amylase. However, trypsin inhibitoryactivity was found in some content. According to these findings, perilla seed pressed-cake can be a good source of nutrient and have potential for being used as functional food ingredients.