Journal ArticleDOI
Participation of sesamol in stability of sesame oil
K. Kikugawa,M. Arai,T. Kurechi +2 more
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TLDR
Sesame oil is known to be the most resistant to oxidative rancidity as mentioned in this paper, and its constituents, such as sesamolin, sesamsamol, Sesamol dimer and seshamol dimers, were determined by high performance liquid chromatography using a reverse-phase column.Abstract:
Sesame oil is known to be the most resistant to oxidative rancidity. Constituents of sesame oil such as sesamolin, sesamol and sesamol dimer (a possible intermediate of oxidative degradation of sesamol) were determined by high performance liquid chromatography using a reverse-phase column. Sesamol was specifically determined in an alternative way by use of hydrogen peroxide/horseradish peroxidase. Sesamolin was relatively stable but sesamol and sesamol dimer were unstable when irradiated in benzene, and the final degradation products were identical. Whereas sesamolin was inactive, sesamol and sesamol dimer showed significant antioxidant activity in several kinds of fat and oils. Stability of Japan Pharmacopoeia sesame oil free from sesamol was relatively low; antioxidant activity of sesamol incorporated in the oil was unexpectedly low and was rapidly lost in the oil activated by oxygen. Edible sesame oil with intrinsic sesamol was highly stable. Activation of the edible oil gradually increased the sesamol content with concomitant decrease of sesamolin. High stability of edible sesame oil could not be ascribed to sesamol, but it could be explained by another powerful antioxidant(s) which might stabilize both the oil and unstable sesamol.read more
Citations
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Journal ArticleDOI
Mechanisms and Factors for Edible Oil Oxidation
Eunok Choe,David B. Min +1 more
TL;DR: In this article, the authors studied the role of chlorophyll as a photosensitizer for the formation of 1O2; however, carotenoids and tocopherols decrease the oxidation through 1O 2 quenching.
Journal ArticleDOI
The chemistry and physiological functions of sesame
TL;DR: Sesame has been known empirically as a cooking oil which is highly resistant to oxidative deterioration in comparison with other edible oils as discussed by the authors, but until recently there were no scientific studies to elucidate these interesting aspects of sesame seed and oil, but the author and members of his group initiated studies on the chemical elucidation of antioxidative principles of raw and roasted sesame seeds and oils.
Journal ArticleDOI
Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods
TL;DR: In this article, a comparative study was conducted to determine the oxidative stability of twelve different edible oils with two different instruments: a differential scanning calorimeter and an oxidative stability index (OSI) instrument.
Journal ArticleDOI
Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting
Talip Kahyaoglu,Sevim Kaya +1 more
TL;DR: In this paper, the effect of heating time and temperatures on the moisture content, color and texture of sesame seeds were investigated using exponential, kinetic and polynomial models, and the one-step nonlinear regression analysis was used to determine the temperature dependence of the model coefficients.
References
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Journal ArticleDOI
Peroxide formation as a measure of autoxidative deterioration
TL;DR: A brief review of the literature of rancidity, especially methods of detecting and determining rancidity is given in this paper, where the authors present a method for detecting and detecting rancidity.
Journal ArticleDOI
An accelerated stability test using the peroxide value as an index
TL;DR: In this article, a quick stability test for lard is described which depends on the peroxide content for identification of the rancid point, which is applicable to edible fats and oils and hydrogenated shortenings.
Journal ArticleDOI
The chemical and physiological properties of sesame oil.
Pierre. Budowski,K. S. Markley +1 more
Journal ArticleDOI
Recent research on sesamin, sesamolin, and related compounds
TL;DR: The topics reviewed include structural con-siderations, natural occurrence, influence of oil processing, analytical methods, isolation proce-dures and commercial preparations, various bio-logical effects and stability questions.
Journal ArticleDOI
Sesame oil. III. Antioxidant properties of sesamol
TL;DR: Sesamol possesses marked antioxidant activity in lard and also exhibits a pronounced protection for vegetable oils, especially for sesame oil as mentioned in this paper, which is a vegetable oil that contains sesame seeds.