Detection of Sesame Oil in Other Oils and Fats

Shukla, Aasheesh; Singh, Rajinder

doi:10.5650/jos.54.543

Cited by 8 publications

(7 citation statements)

References 1 publication

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“…chloroform mixture (7:3, v/v) and the absorbance was measured at 288 nm using spectrophotometer (UV-1601, UV-VIS spectrophotometer, Shimadzu Corporation). The sesamol content was calculated by using the formula (Shukla and Singh 2005).…”

Section: Oryzanol Estimationmentioning

confidence: 99%

Studies on eggless mayonnaise from rice bran and sesame oils

et al. 2019

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Mayonnaise was prepared by replacing refined sunflower oil with physically refined rice bran oil (RBO), filtered sesame oil (SO) and blends of both RBO:SO. Emulsions were formulated using xanthan gum as a replacer for egg. The effect of replacing xanthan gum on varying oil blends (RBO:SO) on the physicochemical properties such as texture (consistency), stability, viscosity, and bioactives (oryzanol and sesamol content) were also studied. Significant differences were observed in the fat content of the emulsions prepared. Xanthan gum based mayonnaise's had 63-65% fat, whereas control sample with egg had 78% fat. The spreadability ranged between 1.2 and 1.6 N and stability of these spreads was found to be better than that of control. Mayonnaise with the desired colour, optimum spreadability and excellent emulsion stability could be prepared using RBO, and blends of RBO:SO. Significant differences were seen in the instrumental consistency and rheological studies among the mayonnaises prepared. The present study focusses on the preparation of a healthy mayonnaise using rice bran and sesame oil and their blends which have beneficial health effects due to the presence of oryzanol and sesamol.

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Section: Oryzanol Estimationmentioning

confidence: 99%

Studies on eggless mayonnaise from rice bran and sesame oils

et al. 2019

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“…Especially, it is very difficult to predict a mixing ratio of adulterants. Until now, it seems that there is no a single model which can detect all kinds of adulterants in adulterated sesame oil (Shukla & Singh, 2005). Thus, a suitable detection and quantification method of the adulterant is needed.…”

Section: Introductionmentioning

confidence: 99%

Detection and quantification of adulteration of sesame oils with vegetable oils using gas chromatography and multivariate data analysis

Peng

Ren

et al. 2015

Food Chemistry

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“…Some previous studies detected adulteration of a target oil by analyzing marker(s), such as detecting olive oil adulterated with soybean, peanut, sunower seed, corn, or sesame oil, by the level of trilinolein (LLL) 5 and using specic sesamol to detect adulteration of sesame oil with other oils or fats. 6 Although these methods are simple and reliable for routine detection, an obvious limitation is that not every oil/fat has its own marker, and thus, these methods are not effective for purity tests of all edible oils. Another option is to directly analyze oils without sample pretreatment or with only organic solvent-based dilution.…”

Section: Introductionmentioning

confidence: 99%