Study on the Factors Influencing the Changes of Sesamol and Sesamolin in Sesame Oils during Thermal Oxidation

Lee, Seung Wook; Kim, Tae Soo; Kim, Mi-Ja; Lee, Jae Hwan

doi:10.13050/foodengprog.2011.15.4.420

Food Eng. Prog. 2011; 15(4):420-425

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2011.15.4.420

Article

가열 산화 시 참기름 시료의 세사몰과 세사몰린 함량변화에 미치는 영향 요인

이승욱¹, 김태수¹, 김미자², 이재환²^,^*

Study on the Factors Influencing the Changes of Sesamol and Sesamolin in Sesame Oils during Thermal Oxidation

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

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가열 산화 시 참기름 시료의 세사몰과 세사몰린 함량변화에 미치는 영향 요인

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