Effects of Oil Refining Processes on Oxidative Stability and Antioxidative Substances of Sesame Oil

정제공정이 참기름의 항산화 물질과 산화 안정성에 미치는 영향

  • Han, Jin-Suk (Department of Food and Nutrition, Seoul National University) ;
  • Moon, Soo-Yeun (Food Research & Development Center, Cheiljedang Cooperation) ;
  • Ahn, Seung-Yo (Department of Food and Nutrition, Seoul National University)
  • 한진숙 (서울대학교 식품영양학과) ;
  • 문수연 ((주)제일제당 건강식품연구소) ;
  • 안승요 (서울대학교 식품영양학과)
  • Published : 1997.02.01

Abstract

Changes in antioxidative substances-sesamol, sesamin and sesamolin - and mineral contents of sesame oil during refining processes have been studied to investigate the oxidative stability of oils during the storage at $70^{\circ}C$. Fe, Cu, Mg and Zn were nearly removed from the oil by the degumming process. During storage, the changes of total volatile contents in crude and degummed sesame oil were not noticeable but those in alkali-refined and deodorized sesame oil were increased at early period of the storage. The increases of hexanal and pentanal were most noticeable and their concentration was increased markedly in alkali-refined, bleached and deodorized sesame oil at early period of the storage. During refining processes and storage, sesamin was relatively stable but the content of sesamolin was decreased. The content of sesamol was decreased until alkali-refining process but increased during a bleaching process. The content of sesamolin tended to decrease with increasing of sesamol during storage.

Keywords

sesame oil;refining processes;oxidative stability;hexanal;antioxidative substances