Article

가열 산화 시 참기름 시료의 세사몰과 세사몰린 함량변화에 미치는 영향 요인

이승욱1, 김태수1, 김미자2, 이재환2,*
Seung Wook Lee1, Tae Soo Kim1, Mi-Ja Kim2, Jae Hwan Lee2,*
Author Information & Copyright
1서울과학기술대학교 식품공학과
2성균관대학교 식품생명공학전공
1Department of Food Science and Technology, Seoul National University of Science and Technology
2Department of Food Science and Biotechnology, Sungkyunkwan University
*Corresponding author: JaeHwan Lee, Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, 440-746, Korea, Tel: +82-31-290-7809; Fax: +82-31-290-7882, E-mail: s3hun@skku.edu

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Apr 19, 2011; Revised: Aug 02, 2011; Accepted: Aug 08, 2011

Published Online: Nov 30, 2011

Abatract

Addition effects of free fatty acids (FFA), glycerol, monoacylglycerol (MAG), sesamol, and aqueous extracts of sesame seed meal (ASM) on the changes of sesamol and sesamolin were determined in thermally oxidized sesame oil (SO) at 180°C for 90 min. Sesamol and sesamolin in SO were analyzed by high performance liquid chromatography (HPLC). As the concentration of FFA and MAG in SO increased up to 10% (w/w), the concentration of sesamol increased significantly by 0.94 and 0.70 mM, respectively (p < 0.05) whereas sesamol in control samples increased by 0.09 mM for 90 min oxidation. Sesamolin in 10% MAG and FFA added SO significantly decreased by 15 and 18%, respectively (p < 0.05) compared to control samples. Sesamolin in SO with addition of 1.5 and 2.5 mM sesamol were not significantly different (p > 0.05). Addition effects of ASM on the changes of sesamol and sesamolin in SO were not constant during thermal treatment. Conversion of sesamol from sesamolin in SO during thermal treatment seemed to be influenced by the presence of FFA and MAG.

Keywords: sesamol; sesamolin; sesame oil; free fatty acids; glycerol; monoacylglycerols