The impact of storage temperature on the changes in acid value(AV), peroxide value(POV), color value, total phenolic content(TPC), and antioxidant activity in perilla seed(PS) was investigated. The PS was stored at 25, 35, and 45℃ for four weeks. An increase in the storage temperature resulted in significantly increased AV, POV, redness, and yellowness of the PS. Conversely, TPC, antioxidant activity, and redness of the PS significantly decreased. The changes in the AV and POV followed a first-order kinetic model, and the kinetic parameters such as k, t1/2, Q10 and Ea were calculated. The k and t1/2 values decreased with increasing storage temperature and the Q10 values for the AV and POV were 1.56, 1.91, 4.61, and 3.43, respectively. The Ea for the changes in of the AV and POV in the PS were 70.40, 102.63 kJ/mol, respectively. The half-life values for the AV and POV of the PS at 25℃ were 169.52 and 373.18 days, respectively, while the values at 45℃ for those, were 28.47 and 27.93 days, respectively.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시료의 저장
    2. 산가 및 과산화물가
    3. 색도
    4. 총 폴리페놀 함량 및 항산화 활성
    5. 산화속도
    6. 통계처리
결과 및 고찰
    1. 산가 및 과산화물가
    2. 색도
    3. 총 폴리페놀함량 및 항산화 활성
    4. 상관관계
    5. 산화속도
요약 및 결론
References

• 이교연(경상대학교 응용생명과학부 응용생명과학전공) | Kyo-Yeon Lee (Division of Applied Life Science, Gyeongsang National University)
• 김아나(경상대학교 응용생명과학부 응용생명과학전공) | Ah-Na Kim (Division of Applied Life Science, Gyeongsang National University)
• 샤피어라만(경상대학교 응용생명과학부 응용생명과학전공) | M. Shafiur Rahman (Division of Applied Life Science, Gyeongsang National University)
• 이명희(국립식량과학원 남부작물부) | Myoung Hee Lee (Dept. of Southern Area Crop Science, NICS, RDA)
• 김정인(국립식량과학원 남부작물부) | Jung In Kim (Dept. of Southern Area Crop Science, NICS, RDA)
• 곽도연(국립식량과학원 남부작물부) | Doyeon Kwak (Dept. of Southern Area Crop Science, NICS, RDA)
• 김현진(경상대학교 농화학식품공학과(농업생명과학연구원)) | Hyun-Jin Kim (Dept. of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University)
• 최성길(경상대학교 농화학식품공학과(농업생명과학연구원)) | Sung-Gil Choi (Dept. of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University) Corresponding author