{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T19:51:22Z","timestamp":1787169082308,"version":"build-2736575974"},"reference-count":32,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2020,11,10]],"date-time":"2020-11-10T00:00:00Z","timestamp":1604966400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["2019R1F1A1053604"],"award-info":[{"award-number":["2019R1F1A1053604"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The aim of this study was to isolate monogalactosyldiacylglycerols (MGDGs) and digalactosyldiacylglycerols (DGDGs) from perilla [\n                      <jats:italic>Perilla frutescens<\/jats:italic>\n                      (L.) Britton] and to investigate their fatty acid profiles. Perilla displayed the greatest total MGDG and DGDG content among the three types of leaf vegetables tested, that is, spinach, parsley, and perilla, containing 0.16\u00a0g\/100\u00a0g MGDG and 0.04\u00a0g\/100\u00a0g DGDG (on wet weight basis). High purity MGDG (approximately 97\u00a0g\/100\u00a0g) and DGDG (approximately 86\u00a0g\/100\u00a0g) were isolated from perilla chloroform\/methanol (2:1, v\/v) extracts by two\u2010step silica gel column chromatography. MGDGs were primarily composed of 18:3\n                      <jats:italic>n<\/jats:italic>\n                      \u20103 and 16:3\n                      <jats:italic>n<\/jats:italic>\n                      \u20103, predominantly located at the\n                      <jats:italic>sn<\/jats:italic>\n                      \u20101 and\n                      <jats:italic>sn<\/jats:italic>\n                      \u20102 positions, respectively. In DGDG, 18:3\n                      <jats:italic>n<\/jats:italic>\n                      \u20103 and 16:0 were the most abundant fatty acids and were primarily found at the\n                      <jats:italic>sn<\/jats:italic>\n                      \u20101 and\n                      <jats:italic>sn<\/jats:italic>\n                      \u20102 positions, respectively.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>MGDGs and DGDGs are the most prevalent forms of galactoglycerolipids found in leaf vegetables including perilla and have been shown to exert health\u2010beneficial effects, such as antitumor, anti\u2010inflammatory, anticancer, and appetite\u2010suppressing activities. Both MGDGs and DGDGs possess emulsifying properties. The present study may help better understand the health\u2010beneficial effects of MGDG and DGDG from perilla, by providing total composition and positional distribution of the fatty acids. The present study also successfully established a protocol to isolate high purity MGDG and DGDG from perilla, thereby increasing their possible use as an ingredient in foods and nutraceuticals.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15521","type":"journal-article","created":{"date-parts":[[2020,11,11]],"date-time":"2020-11-11T00:48:29Z","timestamp":1605055709000},"page":"4271-4280","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Isolation and compositional analysis of galactoglycerolipids from perilla [\n                    <i>Perilla frutescens<\/i>\n                    (L.) Britton] leaves and comparison to the galactoglycerolipids from spinach and parsley"],"prefix":"10.1111","volume":"85","author":[{"given":"Soo Jeong","family":"Lee","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition Sookmyung Women's University  Seoul 04310 Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yejin","family":"Song","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Sookmyung Women's University  Seoul 04310 Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8981-215X","authenticated-orcid":false,"given":"Min\u2010Yu","family":"Chung","sequence":"additional","affiliation":[{"name":"Korea Food Research Institute  Jeonbuk 55365 Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"In\u2010Hwan","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Korea University  Seoul 02841 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