Effect of methionine on essential oil accumulation and antioxidant capacity of perilla (Perilla frutescens L.)

Abstract

Perilla (Perilla frutescens L.) is a valuable plant known for its essential oil and antioxidant properties. Its essential oil contains bioactive components with antimicrobial, anti-inflammatory and anticancer properties. Additionally, Perilla essential oils act as a natural food preservative, inhibiting the oxidation of lipids and other food constituents. Therefore, enhancing both the yield and quality of essential oil in perilla is imperative. This study aimed to investigate the role of methionine in increasing yield, essential oil content and antioxidant activity in perilla. Perilla plants were subjected to various methionine treatments, including concentrations of 0, 50, 100 and 150 mg L-1, administered either once or twice during the growth. Essential oil content was determined using steam distillation, while antioxidant activity was evaluated using the DPPH scavenging assay and reducing power assay. The findings revealed that supplementing with methionine, especially at a concentration of 150 mg L-1 and with a double spray frequency, can augment both yield and essential oil content while boosting antioxidant activity in perilla. These results offer valuable insights for agricultural practices seeking to enhance crop performance and extract essential oils with improved antioxidant properties.