Study on the Changes of Tocopherols and Lignans and the Oxidative Properties of Roasted Sesame Oil during Manufacturing and Storage

볶은 참기름의 제조 및 저장 중 토코페롤과 리그난 함량 변화 및 산화 특성 연구

  • Lee, Jin-Young (Department of Food and Nutrition, Inha University) ;
  • Kim, Moon-Jung (Department of Food and Nutrition, Inha University) ;
  • Choe, Eun-Ok (Department of Food and Nutrition, Inha University)
  • 이진영 (인하대학교 식품영양학과) ;
  • 김문정 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • Published : 2008.02.28

Abstract

This study investigated the antioxidant content and oxidative properties of roasted sesame oil during manufacturing and storage at $25^{\circ}C$ in the dark for 18 months. The manufacturing steps included pressing of the roasted sesame seeds, and then three filtering steps. Filtering decreased the oil viscosity, but increased free fatty acid content. The peroxide value (POV) was not affected by filtering. Sesamin, sesamolin, and tocopherol levels were significantly higher in the $3^{rd}$ filtered oil as compared to the other oils; however, sesamol content was reduced. The roasted sesame oil oxidized slowly during storage at $25^{\circ}C$ in the dark, and there was no POV change up to 9 months of storage. The levels of sesamol, sesamin, sesamolin, and tocopherols in the oil decreased with storage time, and the tocopherol decomposition rate (-3.04%/month) was higher than that of total lignan compounds (-1.06%/month). Therefore, these results suggest that tocopherols have priority over lignan compounds in performing as antioxidants in roasted sesame oil during storage.

Keywords

antioxidant;oxidation;roasted sesame oil;manufacturing;storage

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