Effects of sesamol, sesamin, and sesamolin extracted from roasted sesame oil on the thermal oxidation of methyl linoleate

Lee, Jin Young; Lee, Yoosung; Choe, Eun Kyung

doi:10.1016/j.lwt.2007.11.019

Cited by 73 publications

(47 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The extreme conditions used during frying such as elevated temperature, prolonged exposure to oxygen, adding special limitations for antioxidants. Consequently, the antioxidant for institutional and industrial frying should not only be effective at frying conditions but also need to be: thermally stable and of low volatility to prevent evaporation [33]. As an example, the effectiveness of BHT under frying conditions is compromised by its evaporative losses at elevated temperatures [34].…”

Section: Protection During Fryingmentioning

confidence: 99%

Radical Scavenging Activity and Performance of Novel Phenolic Antioxidants in Oils During Storage and Frying

Catel

Aladedunye

Przybylski

2011

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Novel phenolic antioxidants: 2a (6 0 -hydroxy-2 0 , 5 0 ,7 0 ,8 0 -tetramethylchroman-2 0 -yl)methyl 3-methoxy-4-hydroxycinnamate, 2b (6 0 -hydroxy-2 0 ,5 0 ,7 0 ,8 0 -tetramethylchroman-2 0 -yl)methyl 3,5-dimethoxy-4-hydroxycinnamate, 2c (6 0 -hydroxy-2 0 ,5 0 ,7 0 ,8 0 -tetramethylchroman-2 0 -yl)methyl 3,4-dihydroxycinnamate, and 3 (6-hydroxy-2,5,7,8-tetramethylchroman-2-yl)methyl (6 0 -hydroxy-2 0 ,5 0 ,7 0 ,8 0 -tetramethylchroman-2 0 -carboxylate) have been prepared in good yields and fully characterized by 1 H and 13 C NMR, and HRMS. Their radical scavenging activities have been evaluated by DPPH and ORAC assays. Each of the synthesized antioxidants exhibited significantly higher radical scavenging activities than trolox and a-tocopherol. These novel antioxidants efficiently protected canola oil triacylglycerides (CTG) during accelerated storage and frying. Compounds 2c and 3 were significantly more efficient than a-tocopherol protecting CTG under accelerated storage. All new antioxidants were more efficient than a-tocopherol under frying conditions and present significantly higher thermal stability.

show abstract

Section: Protection During Fryingmentioning

confidence: 99%

Radical Scavenging Activity and Performance of Novel Phenolic Antioxidants in Oils During Storage and Frying

Catel

Aladedunye

Przybylski

2011

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…http://e-fas.org lin and is rich in tocopherols (Lee et al, 2008). In addition, SE has a high content of monounsaturated (oleic and linoleic) acids, which inhibit thermal oxidation (Bayder et al, 1999;Uzun et al, 2002).…”

Section: Oxidative Stability Using a Rancimat Methodsmentioning

confidence: 99%

Thermal Oxidative Stability of Various Vegetable Oils used for the Preparation of the Seasoned Laver Pyropia spp.

Kim¹,

Shin²,

Lim³

et al. 2015

Fisheries and aquatic sciences

View full text Add to dashboard Cite

Seasoned laver Pyropia spp. is a traditional Korean seafood that has gained popularity worldwide because of its unique taste, texture, and health benefits. It is prepared by roasting a sheet of dried laver, to which vegetable oils have been applied, at an ultra-high temperature (UHT) of 300°C. Therefore, the oxidative stability of the oils is the most important factor in determining the shelf life of seasoned laver products. In this study, we investigated changes in the thermal oxidative stability of six major vegetable oils (sesame, perilla, sunflower, rice bran, canola, and olive) during the seasoned laver processing. The oxidation induction time of each oil from the seasoned laver products was decreased compared with the fresh oil. These results indicate that the UHT treatment (300°C, 10 s) induced thermal oxidation of the oils. Among the six seasoned laver oils, the induction times of olive (OL, 8.02 h) and sesame (SE, 5.31 h) oils were significantly higher than the other oils. The acid values (AVs) of OL and SE oils from the seasoned laver were 0.49 and 0.79, respectively. On the other hand, perilla oil had the overall worst thermal oxidative properties (induction time: 0.35 h, AV: 2.82). Our results provide useful information about seasoned laver products for researchers or manufactures.

show abstract

“…The multiple optimal concontrast, perilla oil accelerated the thermal oxidation of the mixed oil. Sesame oil contains natural antioxidants such as sesamin, sesamol, and sesamolin, and a high content of oleic and linoleic acids, which promote the stability of oxidation (Bayder et al, 1999;Lee et al, 2008). However, perilla oil contains a high content (59%) of oxidation-susceptible linolenic acid, which can induce rapid oxidation during UHT treatment (Wang, 2010;Zhao, 2012).…”

Section: Optimization Of the Oil Blending Ratiomentioning

confidence: 99%

Monitoring and Optimization of the Effects of the Blending Ratio of Corn, Sesame, and Perilla Oils on the Oxidation and Sensory Quality of Seasoned Laver Pyropia spp.

Cho¹,

Kim²,

Yoon³

et al. 2015

Fisheries and aquatic sciences

View full text Add to dashboard Cite

Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time (Y 1 ) and sensory score (Y 2 ) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of Y 1 and Y 2 were 4.41 ± 0.3 h and 5.58 ± 0.8 points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.

show abstract

Effects of sesamol, sesamin, and sesamolin extracted from roasted sesame oil on the thermal oxidation of methyl linoleate

Cited by 73 publications

References 24 publications

Radical Scavenging Activity and Performance of Novel Phenolic Antioxidants in Oils During Storage and Frying

Radical Scavenging Activity and Performance of Novel Phenolic Antioxidants in Oils During Storage and Frying

Thermal Oxidative Stability of Various Vegetable Oils used for the Preparation of the Seasoned Laver Pyropia spp.

Monitoring and Optimization of the Effects of the Blending Ratio of Corn, Sesame, and Perilla Oils on the Oxidation and Sensory Quality of Seasoned Laver Pyropia spp.

Contact Info

Product

Resources

About