|
KMID : 0380620080400020141
|
|
Korean Journal of Food Science and Technology
2008 Volume.40 No. 2 p.141 ~ p.145
|
|
|
Chemistry/Analysis : Oxidative Stability of Sesame Oil Prepared from Black Sesame Flour
|
|
Nam Mi-Jin
Chung Ha-Yull
|
|
|
Abstract
|
|
|
Abstract Oxidative stabilities of sesame oil prepared from black sesame flour and white sesame flour, and commercial
sesame oil prepared from whole white sesame were compared by measuring oxidation induction periods, peroxide values
and electron donating abilities of each oil. Oxidation induction period (12.25 hr) of sesame oil prepared from black sesame
flour was longer than those (4.37 and 9.1 hr, respectively) of sesame oil from white sesame flour and commercial sesame
oil. Peroxide values of sesame oil prepared from black sesame flour, sesame oil prepared from white sesame flour and
commercial sesame oil were 1.3, 18.2 and 1.7 meq/kg oil, respectively. We ascertained that the oxidative stability of
sesame oil prepared from black sesame flour was superior than sesame oil from white sesame flour as well as commercial sesame oil. This was based on the fact that electron donating ability of sesame oil prepared from black sesame flour was 9% higher than that of sesame oil prepared from white sesame flour at the same concentration. The superior oxidative stability of sesame oil prepared from black sesame flour was expected, not only because only it had lignans such as sesamol and sesamolin, but also because of its brownish coloring compounds such as tannin which were not contained in white sesame flour.
|
|
|
KEYWORD
|
|
|
sesame oil, black sesame flour, oxidative stability, phenolic compounds
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|