perilla chia seeds

In recent years, there have been many literature reports on the research on the components of perilla seeds, mainly focusing on fatty oils, amino acids, trace elements, etc. The oil content of perilla seeds ranges from 30 to 50‰ depending on the place of origin, and it mainly contains unsaturated fatty acids, among which the polyene unsaturated fatty acid - α-linolenic acid (octadecatrienoic acid, α-LNA) is the main one. The GC-MS method was used to identify the composition of fatty acids. The results showed that perilla seed oil mainly contains four kinds of fatty acids, which are: α-linolenic acid, linoleic acid, stearic acid, and palmitic acid. GC was used to analyze the fatty oils of perilla seeds from different origins and found that their fatty acid compositions were basically the same, with α-linolenic acid accounting for 55% to 63%, followed by oleic acid and linoleic acid, accounting for about 30%. Flavonoids such as apigenin and luteolin were also detected in perilla seeds. Perilla contains about 18 kinds of amino acids, and its total amino acid content can reach 18.67‰, and the content of essential amino acids accounts for 8.04‰. Perilla seeds contain higher levels of essential amino acids, especially lysine and sulfur-containing amino acids, which are higher than common energy foods such as corn and wheat. Oryzanol, carotene, anti-allergic polyphenols, V B2, etc. can also be isolated from perilla seeds. Perilla seeds also contain 18 macro and trace elements such as K, Ca, Mg, and P. Among them, biologically essential trace elements such as Fe, Mn, Cu, and Zn are relatively abundant.

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