Chemistry of lignan antioxidants in sesame seed and oil
1994
Fukuda, Y. | Osawa, T. | Kawakishi, S. | Namiki, M.
Sesame has been considered to be an important oil seed from ancient times, not only because of its high oil content, but also because of its resistance to oxidative deterioration and its medicinal effects. The authors' studies on the antioxidative constituents in sesame seed and oil revealed four lignanphenols. Among them, sesamolinol and sesaminol were novel antioxidants. Sesaminol was also found in high concentration in unroasted sesame oil, due to the high yield conversion of sesamolin to sesaminol by intermolecular group transfer catalyzed by the acid clay used for decolorization. The reason for the especially high stability of the oil from roasted sesame has not been clarified fully, but gamma-tocopherol and minor amounts of sesamol as well as the presence of products from the Maillard reaction by roasting may be responsible. In this connection, it has been found that large amounts of sesamol are produced from sesamolin during frying process and contribute to the stability of fried food.
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