This study was carried out to investigate the effects of supercritical carbon dioxide (SC-CO2) extracts from sweet potatoes (SP) and watermelon (WM) on the oxidative stability of perilla seed oils (POs) over the existing ones. A comparison was done between the oxidative stability of perilla oil (PO) after the addition of 0.1% of SP, and WM extracts and PO without extract. The oxidative stability was measured based on the viscosity, acid value (AV), peroxide value (POV), antioxidant (DPPH) activity, p-anisidine value (p-AV), and fatty acid composition. The viscosities ranges were: PO without extract, from 53.99±0.99 to 74.38±1.61 cps, PO with SP extract, from 53.99±0.10 to 58.73±0.8 cps, and PO with WM extract, from 53.98±0.10 to 56.00±0.70 cps. While the PO containing the SC-CO2 extracts had significantly lower AV, POV, and p-AV, their antioxidant activity was approximately 10 times higher than that of the PO without extract. There were no significant differences in fatty acid composition between SC-CO2 extracts added groups and PO without extract (p<0.05). The findings of this study confirmed that the SC-CO2 extracts from sweet potatoes and watermelon enhanced the oxidative stability of perilla seed oils, and are potential natural antioxidants for use in the food industry.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 초임계 이산화탄소 추출물 제조
    3. 시료유의 준비 및 가열산화
    4. 점도
    5. 산가 및 과산화물가
    6. DPPH(2,2-diphenyl-1-picrylhydrazyl)법에 의한 라디칼소거능
    7. 파라아니시딘산가(p-anisidine value)
    8. 지방산 조성
    9. 통계처리
결과 및 고찰
    1. 점도
    2. 산가
    3. 과산화물가
    4. DPPH 라디컬 소거능
    5. p-anisidine가
    6. 지방산 조성
요약 및 결론
References

• 이교연(경상국립대학교 응용생명과학부 응용생명과학전공) | Kyo-Yeon Lee (Division of Applied Life Science, Gyeongsang National University)
• 김아나(경상국립대학교 농업생명과학연구원) | Ah-Na Kim (Institute of Agriculture and Life Science, Gyeongsang National University)
• 이혜영(경상국립대학교 응용생명과학부 응용생명과학전공) | Hye Young Lee (Division of Applied Life Science, Gyeongsang National University)
• 표민정(경상국립대학교 응용생명과학부 응용생명과학전공) | Min Jeong Pyo (Division of Applied Life Science, Gyeongsang National University)
• 최성길(경상국립대학교 식품공학과(농업생명과학연구원)) | Sung-Gil Choi (Dept. of Food Science and Technology (Institute of Agriculture and Life Sicences), Gyeongsang National University) Corresponding author