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| Year : 1992 | Volume
: 11
| Issue : 3 | Page : 153-157 |
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Changes of ingredients in the process of cooking of Sesame oil
K Kodama, KU Karinje, Y Hukuda
BI Center of the Kitasato Institute, 5 - 9 - 1, Shirogane, Minato-ku, Tokyo 108; Misawa Homes Institute of Research and Development 2 - 5 -10, Kichijoujihonmachi Musashino City, Tokyo 180 and Ichimura Gakuen Junior College, Uchikubo 6 - 1, Inuyama - Shi, Aichi 484, Japan
Correspondence Address:
K Kodama
BI Center of the Kitasato Institute, 5 - 9 - 1, Shirogane, Minato-ku, Tokyo 108; Misawa Homes Institute of Research and Development 2 - 5 -10, Kichijoujihonmachi Musashino City, Tokyo 180 and Ichimura Gakuen Junior College, Uchikubo 6 - 1, Inuyama - Shi, Aichi 484
Japan
 Source of Support: None, Conflict of Interest: None  | Check |
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Seasame oil is the most stable vegetable oil against oxidation. It has been revealed that the oxidative stability of seasame oil is due to the lignans such as sesamole, sesamilinol, pynoresional, sesaminol, etc., contained in it. Sesamol is obtained by the hydroxylation of sesamolin. The reaction is hydroxylation which is generally promoted by acid and heat. The changes of the concentration of lignans and 7 - tocopherol of Ksira - Bala Taila were determined by HPLC assay. Sesamol, a strong antioxidant, increased in the process of cooking, which may be concerned with the meaning of cooking. |
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