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--- perilla_frutescens_l._britton [2022/07/02 09:22] – andreas
+++ perilla_frutescens_l._britton [2022/07/02 09:40] (aktuell) – andreas
@@ Zeile 22: / Zeile 22: @@
 [Characteristic Aroma-Active Compounds of Korean Perilla (Perilla frutescens Britton) Leaf. Won Ho Seo and Hyung Hee Baek, J. Agric. Food Chem., 2009, 57 (24), pp 11537–11542]
-"The name beefsteak plant is probably derived from the bloody purple-red color of the leaves of many forms... We cannot recommend most forms of beefsteak plant for culinary applications. Perilla frutescens has no GRAS status and many forms are rich in perilla ketone, a chemical shown to be apotent lung toxin and documented to produce acute pulmory edema in sheep, atypical interstitial pneumonia and acute pulmonrary emphysema and edema in cattle, and restricitve lung disease in horses." \\
+"The name beefsteak plant is probably derived from the bloody purple-red color of the leaves of many forms... We cannot recommend most forms of beefsteak plant for culinary applications. Perilla frutescens has no GRAS status and many forms are rich in perilla ketone, a chemical shown to be a potent lung toxin and documented to produce acute pulmory edema in sheep, atypical interstitial pneumonia and acute pulmonrary emphysema and edema in cattle, and restricitve lung disease in horses." \\
-[The encyclopedia of herbs: a comprehensive reference to herbs of flavor and fragrance., DeBaggio, T., Tucker, A.O., Timber Press, 2009, 389] \\
+[The encyclopedia of herbs: a comprehensive reference to herbs of flavor and fragrance., DeBaggio, T., Tucker, A.O., Timber Press, 2009, 389] lit.cit.: \\
 [Kerr, L. A. (1983). Perilla frutescens toxicity in cattle (Doctoral dissertation, Oklahoma State University).] [[https://shareok.org/bitstream/handle/11244/16337/Thesis-1983-K403p.pdf]]
-Essential oil (leaves and stems) of Perilla frutescens var. japonia (Egoma) inhibits the growth of other plants like lettuce and crabgrass. The inhibitor was identified as perilla ketone. \\ [[http://kurepo.clib.kindai.ac.jp/modules/xoonips/download.php?file_id=509]]
+"...the main chemotypes of Chinese producing Perilla are PA type (mainly containing Perilla aldehyde and limonene), PK type (mainly containing perillaketone) and PP type (subdivided as PP-a type, with apiole as its main component; PP-m type, with myristicin as its main component; PP-e type, with elemicin as main component; PP-as type, with asarone as main component)." \\
+[Wei, C. L., and B. L. Guo. "Advances in research of volatile oil and its different chemotypes in leaves of Perilla frutescens." Zhongguo Zhong yao za zhi= Zhongguo Zhongyao Zazhi= China Journal of Chinese Materia Medica 40.15 (2015): 2937-2944]
 **seed oil**
@@ Zeile 33: / Zeile 34: @@
 -Methyl pyrazine and 2,5-dimethyl pyrazine are major contributors to the roasted flavor of sesame seed paste and also present in RPSO. 2-methyl pyrazine and 2,5(6)-dimethyl pyrazine represented about 70% of the total amount of pyrazines detected in RPSO180. \\
 [Kim, Suk Ju, Hee Nam Yoon, and Joon Shick Rhee. "The effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil." Journal of the American Oil Chemists' Society 77.4 (2000): 451-456]
+----
+"Perilla leaf oil is listed among generally regarded as safe (GRAS) food flavorings for use in baked goods, beverages, frozen dairy products, puddings, and processed vegetables and soups (Smith et al., 2001). The bright green leaves of P. frutescens var. crispa f. viridis (green perilla, green shiso) are described as having a cinnamon-like odor and a taste reminiscent of ginger (Tian et al., 2014). Perilla frutescens var. crispa f. purpurea Makino (red perilla, red shiso), with reddish-purple leaves having a strong aroma and flavor, is used to add color and flavor to pickled ume plums, ginger root, and Chinese artichoke tubers (Tian et al., 2014). “Ma-Nga-Chan” (P. frutescens var. frutescens) and “Hom Heuat” (P. frutescens var. crispa) are common names for perilla in Laos (Ito et al., 2008). “Hom Heuat” is generally used in a popular noodle soup called “Phoo” in Vietnam and Laos, and “Ma-Nga-Chan” is commonly mixed into a sticky rice dish called “Cao-Tom” in Laos and Thailand (Ito et al., 2008). “Zisu” (red perilla) and “Baisu” (green perilla) are widely used in China for flavoring and food agents (Huang et al., 2011). “Egoma” (P. frutescens var. frutescens) and “Shiso” (P. frutescens var. crispa) are also common culinary herbs in Japanese cuisine and “Shiso” tea is one of the teas commonly consumed in Japan (Kiski et al., 2010). Kishi et al. found that “Shiso” tea decelerated the development of diabetes mellitus in rats (Kiski et al., 2010). Perilla seeds and leaves are known as “Bhanjira” in India where the seeds are used as flavoring agents in Indian cuisine (Chauhan et al., 2013)." \\
+"In biting deterrent bioassays, biting deterrence index (BDI) values for compounds methyl perillate (0.73), perillic acid (0.71), perilla alcohol (0.69), perilla aldehyde (0.62), caryophyllene oxide (0.60), and limonene (0.52) indicated good biting deterrent activity but the activity was significantly lower (proportion not biting (PNB) value 0.84) than the positive control N,N-diethyl-3-methylbenzamide (DEET) at 25 nmol/cm2. In larval bioassays, methyl perillate was the most toxic compound with LC50 of 16.0 ppm. Methyl perillate was the most active compound against A. aegypti larvae and this compound may offer a new biodegradable mosquito control agent." \\
+[Tabanca, Nurhayat, et al. "Essential oils of green and red Perilla frutescens as potential sources of compounds for mosquito management." Industrial Crops and Products 65 (2015): 36-44]
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