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Benzo(a)pyrene Reduction in Sesame Oil Using Microwaving Method

Microwaving을 이용한 참기름의 Benzo(a)pyrene 저감화

  • Oh, Sung-Cheon (Dept. of Food & Pharmacy, Daewon University College)
  • 오성천 (대원대학교 제약식품계열)
  • Received : 2012.06.07
  • Accepted : 2012.06.25
  • Published : 2012.06.30

Abstract

Sesame oil has superior oxidation stability and unique roasting flavor. Accordingly, this has been used for edible oil as well as a seasoning material for a long time in Korea. But sesame oil is a simple pressed oil, unrefined. During manufacturing process of roasting-expression, benzo(a)pyrene[B(a)P] formed as a strong carcinogenic substance causes a social problem. Detection of B(a)P in sesame oil was due to residual content in raw-sesame seeds and formation in roasting-expressing process. Especially, maximal forming process was roasting. Accordingly, in this study applied the traditional roasting method by roaster and microwaving method as a new type. Best roasting time by microwaving was for 5~10 min, B(a)P content in sesame oil was 0.53~0.79 ${\mu}g/kg$. These B(a)P contents showed 1/2 level than direct roasting method by roaster. As a result, B(a)P contents in sesame oil appeared the difference of more than 2 times according to roasting condition of sesame seed. For minimizing of B(a)P content in sesame oil is demanded roasting of sesame by microwaving than direct roasting by roaster.

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