|
KMID : 1024420110150040420
|
|
Food Engineering Progress
2011 Volume.15 No. 4 p.420 ~ p.425
|
|
|
Study on the Factors Influencing the Changes of Sesamol and Sesamolin in Sesame Oils during Thermal Oxidation
|
|
Lee Seung-Wook
Kim Tae-Soo
Kim Mi-Ja
Lee Jae-Hwan
|
|
|
Abstract
|
|
|
|
Addition effects of free fatty acids (FFA), glycerol, monoacylglycerol (MAG), sesamol, and aqueous extracts of sesame seed meal (ASM) on the changes of sesamol and sesamolin were determined in thermally oxidized sesame oil (SO) at 180oC for 90 min. Sesamol and sesamolin in SO were analyzed by high performance liquid chromatography (HPLC). As the concentration of FFA and MAG in SO increased up to 10% (w/w), the concentration of sesamol increased significantly by 0.94 and 0.70 mM, respectively (p < 0.05) whereas sesamol in control samples increased by 0.09 mM for 90 min oxidation. Sesamolin in 10% MAG and FFA added SO significantly decreased by 15 and 18%, respectively (p < 0.05) compared to control samples. Sesamolin in SO with addition of 1.5 and 2.5 mM sesamol were not significantly different (p > 0.05). Addition effects of ASM on the changes of sesamol and sesamolin in SO were not constant during thermal treatment. Conversion of sesamol from sesamolin in SO during thermal treatment seemed to be influenced by the presence of FFA and MAG.
|
|
|
KEYWORD
|
|
|
sesamol, sesamolin, sesame oil, free fatty acids, glycerol, monoacylglycerols
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|