CHANGES OF INGREDIENTS IN THE PROCESS OF COOKING OF SESAME OIL

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...

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Detalles Bibliográficos
Autores principales: Kodama, K., Karinje, K. U., Hukuda, Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Medknow Publications & Media Pvt Ltd 1992
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3336598/
https://www.ncbi.nlm.nih.gov/pubmed/22556579
Descripción
Sumario: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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