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{{Infobox nutritional value
{{Korean cuisine}}
| name = perilla oil
[[Image:Perilla.jpg#file|thumb|right|Perilla frutescens, var. japonica]]
| image = Deulgireum.jpg
⚫
'''Perilla oil''' is obtained from the seeds of herbs of the genus ''[[Perilla]]'', usually from the species ''[[Perilla frutescens]]''. The seeds contain 35 to 45 percent oil which is obtained by pressing. Perilla oil is used along with synthetic resins in the production of varnishes. Perilla oil dries faster than [[linseed oil]] and on drying forms a film that is harder and yellows more than that formed by linseed oil. The paint and varnish industry accounts for the largest usage. Perilla oil also is important in the manufacture of printing inks and linoleum, and in more ancient times was a critical component in creating durable [[earthen floor]]s.
| image_size =
| image_alt =
| caption =
| kcal = 884
| fat = 100 g
| satfat = 6-10 g
| transfat =
| monofat = 12-22 g
| polyfat = 65-86 g
| omega3fat = 52-64 g
| omega6fat = 14 g
| note =
| source =
| source_usda =
| noRDA =
| float =
}}
'''Perilla oil''', also called '''''deulgireum'''''({{lang|ko|들기름}}, {{IPA-ko|tɯl.gi.ɾɯm}}),<ref>{{Cite web|url=http://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=50567|title=들기름|website=Basic Korean Dictionary|publisher=National Institute of Korean Language|language=ko|trans-title=perilla oil|access-date=4 December 2016}}</ref> is an edible vegetable oil derived from the seeds of [[deulkkae]](''Perilla frutescens'' var. ''frutescens''). Having a distinctive nutty aroma and taste, perilla oil is used as a flavour enhancer as well as a cooking oil in [[Korean cuisine]].

== Nutrition ==

Deulkkae seeds are a rich source of oil, with about 38-45% [[lipid]].<ref>{{Cite book|url=http://www.crcnetbase.com/doi/abs/10.1201/9781439822715.ch9|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=9. Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil|quote=Perilla seed contains about 38-45% of lipid (Sonntag, 1979; Vaughan, 1970).|editor-last2=Kosuna|editor-first2=Kenichi|editor-last3=Haga|editor-first3=Megumi|via=CRCnetBASE}}</ref><ref>{{Cite journal|last=Sonntag|first=Norman O.V.|year=1979|title=Fat splitting|url=http://link.springer.com/article/10.1007/BF02667430|journal=Journal of the American Oil Chemists’ Society|language=en|volume=56|issue=11|pages=729a–732a|doi=10.1007/BF02667430|issn=0003-021X|via=Springer}}</ref><ref>{{Cite book|title=The Structure and Utilization of Oil Seeds|last=Vaughan|first=John G.|publisher=Chapman & Hall, Ltd|year=1970|isbn=|location=London|pages=120-121|quote=|via=}}</ref>

[[Saturated fat|Saturated fatty acids]] in perilla oil are mainly [[Palmitic acid|palmitic]](5-7%) and [[Stearic acid|stearic]](1-3%). [[Monounsaturated fat|Monounsaturated fatty acids]] in perilla oil are [[Oleic acid|oleic]](12-22%), while [[Polyunsaturated fat|polyunsaturated fatty acids]] in perilla oil are [[Linoleic acid|linoleic]](13-20%), [[Gamma-Linolenic acid|gamma-linolenic]](0-1%), [[Alpha-Linolenic acid|alpha-linolenic]](54-64%), and [[Arachidic acid|arachidic]](0-1%). Perilla oil is considered an alternative source of [[Fatty acid|fatty acids]] that contains both [[Saturated fat|saturated]] and [[Unsaturated fat|unsaturated]] fatty acids.

In comparison to other plant oils, perilla oil exibits one of the highest proportion of [[Omega-3 fatty acid|omega-3 fatty acids]], which is at 54-64%.<ref>{{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|last=Vaughan|first=John G.|last2=Geissler|first2=Catherine A.|publisher=Oxford University Press|year=2009|isbn=9780199549467|location=Oxford, England|pages=|quote=|via=}}</ref> The [[omega-6 fatty acid]] component is usually around 14%. This unusual [[Omega-6 fatty acid|omega-6]]:[[Omega-3 fatty acid|omega-3]] ratio (in favour of omega-3 PUFAs) makes perilla oil a healthier alternative to other seed oils,<ref>{{Cite book|url=http://agrifs.ir/sites/default/files/Fish%2C%20Omega-3%20and%20Human%20Health.pdf|title=Fish, Omega-3 and Human Health|last=Lands|first=William E.M.|publisher=AOCS Press|year=2005|isbn=1893997812|edition=2|location=Champaign, Illinois|via=کشاورزی و امنیت غذایی می باشد}}</ref> beneficial to human health and in prevention of various diseases like [[Cardiovascular disease|cardiovascular disorders]], [[cancer]], [[Inflammatory arthritis|inflammatory]] and [[rheumatoid arthritis]], etc.<ref>{{Cite journal|last=Asif|first=Mohammad|year=2011|title=Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils|url=http://link.springer.com/article/10.1007/s13596-011-0002-x|journal=Oriental Pharmacy & Experimental Medicine|volume=11|issue=1|pages=51–59|doi=10.1007/s13596-011-0002-x|issn=1598-2386|pmc=3167467|pmid=21909287|via=Springer}}</ref>

== Use ==

=== Culinary use ===
⚫
The seeds contain 35 to 45 percent oil which is obtained by pressing. Perilla oil is used along with synthetic resins in the production of varnishes. Perilla oil dries faster than [[linseed oil]] and on drying forms a film that is harder and yellows more than that formed by linseed oil. The paint and varnish industry accounts for the largest usage. Perilla oil also is important in the manufacture of printing inks and linoleum, and in more ancient times was a critical component in creating durable [[earthen floor]]s.


In parts of Asia, perilla oil is used as an edible oil that is valued more for its medicinal benefit than its flavor. Perilla oil is a very rich source of the [[omega-3 fatty acid]] [[alpha-linolenic acid]] (ALA). About 50 to 60% of the oil consists of ALA.
In parts of Asia, perilla oil is used as an edible oil that is valued more for its medicinal benefit than its flavor. Perilla oil is a very rich source of the [[omega-3 fatty acid]] [[alpha-linolenic acid]] (ALA). About 50 to 60% of the oil consists of ALA.


In Korea, perilla is mainly cultivated in [[Chungcheong Province|Chungcheong]], [[Gyeongsang Province|Gyeongsang]], and [[Jeolla Province]], so the locals there often consume perilla oil. In [[Korean cuisine]], it is used for [[marinating]] ''[[namul]]'' (seasoned vegetable dish), coating grilled ''[[gim (food)|gim]]'' (Korean laver), or [[pan-frying]] ''[[jeon (food)|jeon]]'' (pancake-like dish),<ref>{{cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=244203&v=46 |title=Deul gireum (들기름) |publisher=[[Empas]] / [[EncyKorea]] |language=Korean}}</ref> where it is called ''deul gireum'' (들기름) or ''beopyu'' (법유, {{linktext|法|油}}) in [[Korean language|Korean]].<ref>{{cite web|url=http://kordic.empas.com/dicsearch/view.html?i=10847200 |title=Deul gireum (들기름) |publisher=[[Empas Korean Dictionary]] |language=Korean}}</ref> In [[North Korea]], it is called ''deulkkae gireum'' (들깨기름).<ref>{{cite web|url=http://kordic.empas.com/dicsearch/view.html?i=10848900 |title=Deulkkae gireum (들깨기름) |publisher=[[Empas Korean Dictionary]] |language=Korean}}</ref><sup>[http://www.shanghai24.net/data/%EB%93%A4%EA%B9%A8%EA%B8%B0%EB%A6%84.gif photo]</sup>
In Korea, perilla is mainly cultivated in [[Chungcheong Province|Chungcheong]], [[Gyeongsang Province|Gyeongsang]], and [[Jeolla Province]], so the locals there often consume perilla oil. In [[Korean cuisine]], it is used for [[marinating]] ''[[namul]]'' (seasoned vegetable dish), coating grilled ''[[gim (food)|gim]]'' (Korean laver), or [[pan-frying]] ''[[jeon (food)|jeon]]'' (pancake-like dish),<ref>{{cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=244203&v=46 |title=Deul gireum (들기름) |publisher=[[Empas]] / [[EncyKorea]] |language=Korean}}</ref> where it is called ''deul gireum'' (들기름) or ''beopyu'' (법유, {{linktext|法|油}}) in [[Korean language|Korean]].<ref>{{cite web|url=http://kordic.empas.com/dicsearch/view.html?i=10847200 |title=Deul gireum (들기름) |publisher=[[Empas Korean Dictionary]] |language=Korean}}</ref> In [[North Korea]], it is called ''deulkkae gireum'' (들깨기름).<ref>{{cite web|url=http://kordic.empas.com/dicsearch/view.html?i=10848900 |title=Deulkkae gireum (들깨기름) |publisher=[[Empas Korean Dictionary]] |language=Korean}}</ref><sup>[http://www.shanghai24.net/data/%EB%93%A4%EA%B9%A8%EA%B8%B0%EB%A6%84.gif photo]</sup>

=== Non-culinary use ===
n the past, the oil also had many non-culinary uses. The [[press cake]] remaining after pressing [[perilla oil]] is used as [[Fertilizer|fertiliser]] or [[animal feed]].


In Japan, perilla oil was important for fueling oil lamps until around the [[Sengoku period]] (early 16th century),<ref>Gay, Suzanne (2009). The Lamp-Oil Merchants of [[Iwashimizu Hachiman-gū|Iwashimizu Shrine]]: Transregional Commerce in Medieval Japan. ''[[Monumenta Nipponica]]'', 64:1, 1–51. p. 14</ref> before it was overtaken by [[rapeseed]] oil. The oilseed contains drying oil elements and imported in bulk as a substitute for linseed oil into the United States from Japan, until the supply was interrupted by war.<ref>{{Harvnb|Brenner|1993}}, etc.</ref>
In Japan, perilla oil was important for fueling oil lamps until around the [[Sengoku period]] (early 16th century),<ref>Gay, Suzanne (2009). The Lamp-Oil Merchants of [[Iwashimizu Hachiman-gū|Iwashimizu Shrine]]: Transregional Commerce in Medieval Japan. ''[[Monumenta Nipponica]]'', 64:1, 1–51. p. 14</ref> before it was overtaken by [[rapeseed]] oil. The oilseed contains drying oil elements and imported in bulk as a substitute for linseed oil into the United States from Japan, until the supply was interrupted by war.<ref>{{Harvnb|Brenner|1993}}, etc.</ref>

Revision as of 15:29, 4 December 2016

perilla oil
Nutritional value per 100 g (3.5 oz)
Energy884 kcal (3,700 kJ)
100 g
Saturated6-10 g
Monounsaturated12-22 g
Polyunsaturated65-86 g
52-64 g
14 g
Vitamins and minerals
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Perilla oil, also called deulgireum(들기름, Korean pronunciation: [tɯl.gi.ɾɯm]),[3] is an edible vegetable oil derived from the seeds of deulkkae(Perilla frutescens var. frutescens). Having a distinctive nutty aroma and taste, perilla oil is used as a flavour enhancer as well as a cooking oil in Korean cuisine.

Nutrition

Deulkkae seeds are a rich source of oil, with about 38-45% lipid.[4][5][6]

Saturated fatty acids in perilla oil are mainly palmitic(5-7%) and stearic(1-3%). Monounsaturated fatty acids in perilla oil are oleic(12-22%), while polyunsaturated fatty acids in perilla oil are linoleic(13-20%), gamma-linolenic(0-1%), alpha-linolenic(54-64%), and arachidic(0-1%). Perilla oil is considered an alternative source of fatty acids that contains both saturated and unsaturated fatty acids.

In comparison to other plant oils, perilla oil exibits one of the highest proportion of omega-3 fatty acids, which is at 54-64%.[7] The omega-6 fatty acid component is usually around 14%. This unusual omega-6:omega-3 ratio (in favour of omega-3 PUFAs) makes perilla oil a healthier alternative to other seed oils,[8] beneficial to human health and in prevention of various diseases like cardiovascular disorders, cancer, inflammatory and rheumatoid arthritis, etc.[9]

Use

Culinary use

The seeds contain 35 to 45 percent oil which is obtained by pressing. Perilla oil is used along with synthetic resins in the production of varnishes. Perilla oil dries faster than linseed oil and on drying forms a film that is harder and yellows more than that formed by linseed oil. The paint and varnish industry accounts for the largest usage. Perilla oil also is important in the manufacture of printing inks and linoleum, and in more ancient times was a critical component in creating durable earthen floors.

In parts of Asia, perilla oil is used as an edible oil that is valued more for its medicinal benefit than its flavor. Perilla oil is a very rich source of the omega-3 fatty acid alpha-linolenic acid (ALA). About 50 to 60% of the oil consists of ALA.

In Korea, perilla is mainly cultivated in Chungcheong, Gyeongsang, and Jeolla Province, so the locals there often consume perilla oil. In Korean cuisine, it is used for marinating namul (seasoned vegetable dish), coating grilled gim (Korean laver), or pan-frying jeon (pancake-like dish),[10] where it is called deul gireum (들기름) or beopyu (법유, 法油) in Korean.[11] In North Korea, it is called deulkkae gireum (들깨기름).[12]photo

Non-culinary use

n the past, the oil also had many non-culinary uses. The press cake remaining after pressing perilla oil is used as fertiliser or animal feed.

In Japan, perilla oil was important for fueling oil lamps until around the Sengoku period (early 16th century),[13] before it was overtaken by rapeseed oil. The oilseed contains drying oil elements and imported in bulk as a substitute for linseed oil into the United States from Japan, until the supply was interrupted by war.[14]

References

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  3. ^ "들기름" [perilla oil]. Basic Korean Dictionary (in Korean). National Institute of Korean Language. Retrieved 4 December 2016.
  4. ^ Shin, Hyo-Sun (1997). "9. Lipid Composition and Nutritional and Physiological Roles of Perilla Seed and its Oil". In Yu, He-Ci; Kosuna, Kenichi; Haga, Megumi (eds.). Perilla: The Genus Perilla. London: CRC Press. p. 93. ISBN 9789057021718 – via CRCnetBASE. Perilla seed contains about 38-45% of lipid (Sonntag, 1979; Vaughan, 1970).
  5. ^ Sonntag, Norman O.V. (1979). "Fat splitting". Journal of the American Oil Chemists’ Society. 56 (11): 729a–732a. doi:10.1007/BF02667430. ISSN 0003-021X – via Springer.
  6. ^ Vaughan, John G. (1970). The Structure and Utilization of Oil Seeds. London: Chapman & Hall, Ltd. pp. 120–121.
  7. ^ Vaughan, John G.; Geissler, Catherine A. (2009). The new Oxford book of food plants (PDF). Oxford, England: Oxford University Press. ISBN 9780199549467.
  8. ^ Lands, William E.M. (2005). Fish, Omega-3 and Human Health (PDF) (2 ed.). Champaign, Illinois: AOCS Press. ISBN 1893997812 – via کشاورزی و امنیت غذایی می باشد.
  9. ^ Asif, Mohammad (2011). "Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils". Oriental Pharmacy & Experimental Medicine. 11 (1): 51–59. doi:10.1007/s13596-011-0002-x. ISSN 1598-2386. PMC 3167467. PMID 21909287 – via Springer.
  10. ^ "Deul gireum (들기름)" (in Korean). Empas / EncyKorea.
  11. ^ "Deul gireum (들기름)" (in Korean). Empas Korean Dictionary.
  12. ^ "Deulkkae gireum (들깨기름)" (in Korean). Empas Korean Dictionary.
  13. ^ Gay, Suzanne (2009). The Lamp-Oil Merchants of Iwashimizu Shrine: Transregional Commerce in Medieval Japan. Monumenta Nipponica, 64:1, 1–51. p. 14
  14. ^ Brenner 1993, etc.



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