We have investigated the heat stability of refined perilla oil during hot-plate heating and a model experiment of pan-frying, which is a source of α-linolenic acid. Deterioration of perilla oil which has been added together with various antioxidants during hot-plate heating was compared with that of commercial available vegetable oil. Although, it was noted that perilla oil without any additives deteriorated greater than any other commercial available edible oil, an addition of some antioxidants to it somewhat inhibited deterioration. δ-Tocopherol, lecithin and L-ascorbyl palmitate was a strong combination in inhibiting deterioration of perilla oil during hot-plate heating. In the model experiment of a pan-frying with perilla oil with additives in that combination using pieces of filter paper containing a certain portion of water, it was shown that heat oxidation was reduced until it was safe to consume heat-treated perilla oil.
