2.1. Preparation of Perilla Seed Oil and Analysis of the Composition of Fatty Acid (FA)

Perilla seeds were collected from major cultivation regions in the Phayao province. The oil was extracted using a cold-pressed extractor. The FA compositions of the PSO were then measured through an Agilent 6890N Gas Chromatography-Mass Spectrometer (GC-MS) system (Agilent Technologies, Wilmington, DE, USA) by using Central Laboratory (Thailand) Company Limited in accordance with the in-house protocol based on the AOAC method 996.06 (AOAC, revised 2001). The FA content in the PSO was presented as a percentage of the total FAs. The main FAs of the PSO were ALA (59.20 ± 0.11%), followed by linoleic acid (LA, 17.98 ± 0.34%), oleic acid (OA, 11.93 ± 0.31%), palmitic acid (PA, 7.82 ± 0.55%), stearic acid (SA 3.01 ± 0.04%), and other fatty acids (0.58 ± 0.13%).