Earticle

초록

영어

Effects of lignan compounds (sesamol, sesamin, and sesamolin) extracted from roasted sesame oil on the autoxidation at 60℃ for 7 days and thermal oxidation at 180℃ for 10 hr of sunflower oil were studied by determining conjugated dienoic acid (CDA) contents, p-anisidine values (PAV), and fatty acid composition. Contents of lignan compounds during the oxidations were also monitored. a-Tocopherol was used as a reference antioxidant. Addition of lignan compounds decreased CDA contents and PAY of the oils during oxidation at 60℃ or heating at 180℃, which indicated that sesame oil lignans lowered the autoxidation and thermal oxidation of sunflower oil. Sesamol was the most effective in decreasing CDA formation and hydroperoxide decomposition in the auto a- and thermo-oxidation of oil, and its antioxidant activity was significantly higher than that of a-tocopherol. Sesamol, sesamin, and sesamolin added to sunflower oil were degraded during the oxidations of oils, with the fastest degradation of sesamol. Degradation of sesamin and sesamolin during the oxidations of the oil were lower than that of -tocopherol. The results strongly indicate that the oxidative stability of sunflower oil can be improved by the addition of sesamol, sesamin, or sesamolin extracted from roasted sesame oil.

목차

Abstract
 Introduction
 Materials And Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• 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 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664