RESEARCH TO COMPLETE THE PROCESS OF DISTILLATION OF PURPLE ESSENTIAL OIL IN VIETNAM (PERILLA FRUTESCENS VAR.CRISPA) AND APPLICATIONS IN FOOD PROCESSING

Abstract

Perilla frutescens var.crispa, grown in Vietnam, is a herb and is a medicinal flavor in many
Vietnamese remedies. To evaluate the bioactive substances in perilla essential oil grown in Vietnam and
applied in food processing, we use the method of distillation of essential oils with steam attraction,
GC/MS gas chromatographic analysis, antibacterial testing and sensory analysis by scoring method. The
results showed that perilla leaf oil contains 42 volatile components, the main active ingredients with a
high proportion are limonene (14.34%), perilla aldehydes (14.07%), and myristicin (8.32%), α-
bergamotene (7.82%), trans-shisool (7.75%), β-caryophyllene (6.51%). The antibacterial properties of
perilla essential oil were tested on 5 strains of bacteria that commonly cause disease and spoilage in food,
namely Escherichia coli, Salmonella Typhimurium, Bacillus cereus, Bacillus subtilis. Staphylococcus
aureus. Perilla leaf oil exhibited the highest antibacterial activity against Bacillus subtilis strain, the
antibacterial circle diameter at 20µl essential oil was 22mm and 40µl was 30mm. The results of sensory
analysis by scoring method showed that at the rate of 0.1ml essential oil / 100ml of porridge reached the
highest score (16.6 points), the quality of porridge was good.