Studies on the Antioxidative Compounds of Sesame Oils with Roasting Temperature
2000
Kim Hyeon-Wee Ottogi Research Center, Anyang (Korea Republic)
This study was investigated to compare the changes of antioxidative compounds in sesame oil with roasting temperature(110 degrees~230 degrees). Lightness was decreased markedly over 170 degrees. In the changes of lignan contents, 7 different lignans unchanged up to 170 degrees and sesamolin and sesamin decreased markedly, whereas sesamol, unknown1, unknown3 increased drastically at the higher temperatures. In tocopherol contents, gamma-tocopherol decreased from 70.59 mg% in unroasted oil to 33.87 mg% at 220 degrees, and to 26.73 mg% at 230 degrees. In the result of AOM(active oxygen method) test carried out at 120 degrees for evaluating oxidative stability, the induction period of unroasted oil was 4.12 hrs and that of roasted oils was increased with roasting temperature(induction period at 220 degrees was 27.9 hrs.). From the above results, it was confirmed that correlation coefficient between oxidative stability and lightness is -0.993 and that between oxidative stability and sesamol content is 0.934 above 170 degrees. Therefore its remarkable oxidative stability with the roasting temperature, might be considered to be due to the increase of sesamol, other lignans(unknown1, unknown3).
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