PERILLA SEED OIL – COLD PRESSED
| Parameter | Data | |
| Description | Clear, yellowish oily liquid, typical in taste and odour. The perilla oil is obtained by mechanical (cold) pressing of the seeds of perilla frutescens. followed by a refining process. | |
| Colour (Gardner) | 1–7 | |
| Peroxide value | <= 5.0 meq/kg | |
| Acid value | <= 2.0 mg KOH/g | |
| Anisidine value | <= 20 | |
| Fatty acids | Palmitic acid C16:0 | 3–9% |
| Stearic acid C18:0 | 0–4% | |
| Oleic acid C18:1 | 10–25% | |
| Linoleic acid C18:2 | 10–20% | |
| Alpha linolenic acid C18:3 | 45–65% | |
| Others | 0–1% | |
| Heavy metals | Lead | < 0.25 ppm |
| Cadmium | < 0.05 ppm | |
| Mercury | < 0.05 ppm | |
| Arsenic | < 0.1 ppm | |
| Pesticides | In accordance with German Food Law | |
| Storage/durability | The perilla oil should be stored at a cool (10–20°C) and dry place, protected from light. In the unopened drum the durability of the oil is 18 months. Once opened the drums have to be reflushed with nitrogen, closed airtight and the oil has to be used up within six months | |
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