Radio Frequency Heating on Lipid Peroxidation, Decreasing Oxidative Stress and Aflatoxin B1 Reduction in Perilla frutescens L. Highland Oil Seed

The radio frequency (RF) heat treatment had effect to the enzymes activities. On treating temperature over 80 ̊C for 10 minutes, the low activation of lipase was occurred. The better oil quality which has low level of hydrogen peroxide, peroxide value and TBA value were achieved. RF heating treatments resulted in significantly lower number of A. flavus and aflatoxin B1 and the energy consumed than control treatment. Therefore, the RF stabilizing technique provided the high oil quality, less lipid peroxidation and lower energy consumed than convectional drying.