Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating

Kim, In-Hwan;Choe, Eun-Ok

  • Published : 20041200
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Abstract

Roasted sesame oil bleached with acid-activated clay at 1.0% (w/w) was heated at $180^{\circ}C$ for 40 hr and the degree of oil oxidation and the changes in tocopherol and lignan contents during heating were evaluated. Free fatty acid (FFA) value, conjugated dienoic acid (CDA) content, carbonyl value (CV), refractive index, and viscosity of the roasted and bleached sesame oil increased with longer heating time due to the oil oxidation. Bleaching of the roosted sesame oil slowed down the increase in FFA value, CDA content, CV, and refractive index of the oil during heating. The contents of tocopherols and lignan compounds in the roasted sesame oil decreased during heating. Degradation of tocopherols and lignan compounds during oil heating was slightly slower in the bleached oil than in the unbleached oil. The results strongly suggested that bleaching with acid clay improves the thermooxidative stability of roasted sesame oil, partly due to slower degradation of tocopherols and lignan compounds in the oil.

Keywords

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