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KMID : 1007520070160060981
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Food Science and Biotechnology
2007 Volume.16 No. 6 p.981 ~ p.987
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Antioxidant Activity of Lignan Compounds Extracted from Roasted Sesame Oil on the Oxidation of Sunflower Oil
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Lee Jin-young
Kim Moon-jung
Choe Eun-ok
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Abstract
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Effects of lignan compounds (sesamol, sesamin, and sesamolin) extracted from roasted sesame oil on the autoxidation at 60℃ for 7 days and thermal oxidation at 180℃ for 10 hr of sunflower oil were studied by determining conjugated dienoic acid (CDA) contents, p-anisidine values (PAV), and fatty acid composition. Contents of lignan compounds during the oxidations were also monitored. α-Tocopherol was used as a reference antioxidant. Addition of lignan compounds decreased CDA contents and PAV of the oils during oxidation at 60℃ or heating at 180℃, which indicated that sesame oil lignans lowered the autoxidation and thermal oxidation of sunflower oil. Sesamol was the most effective in decreasing CDA formation and hydroperoxide decomposition in the auto- and thermo-oxidation of oil, and its antioxidant activity was significantly higher than that of α-tocopherol. Sesamol, sesamin, and sesamolin added to sunflower oil were degraded during the oxidations of oils, with the fastest degradation of sesamol. Degradation of sesamin and sesamolin during the oxidations of the oil were lower than that of α-tocopherol. The results strongly indicate that the oxidative stability of sunflower oil can be improved by the addition of sesamol, sesamin, or sesamolin extracted from roasted sesame oil.
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KEYWORD
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antioxidant, autoxidation, thermal oxidation, Lignan compound, roasted sesame oil
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