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
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author Kodama, K.
Karinje, K. U.
Hukuda, Y.
author_facet Kodama, K.
Karinje, K. U.
Hukuda, Y.
author_sort Kodama, K.
collection PubMed
description 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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spelling pubmed-33365982012-04-27 CHANGES OF INGREDIENTS IN THE PROCESS OF COOKING OF SESAME OIL Kodama, K. Karinje, K. U. Hukuda, Y. Anc Sci Life Original Article 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. Medknow Publications & Media Pvt Ltd 1992 /pmc/articles/PMC3336598/ /pubmed/22556579 Text en Copyright: © Ancient Science of Life http://creativecommons.org/licenses/by-nc-sa/3.0 This is an open-access article distributed under the terms of the Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Kodama, K.
Karinje, K. U.
Hukuda, Y.
CHANGES OF INGREDIENTS IN THE PROCESS OF COOKING OF SESAME OIL
title CHANGES OF INGREDIENTS IN THE PROCESS OF COOKING OF SESAME OIL
title_full CHANGES OF INGREDIENTS IN THE PROCESS OF COOKING OF SESAME OIL
title_fullStr CHANGES OF INGREDIENTS IN THE PROCESS OF COOKING OF SESAME OIL
title_full_unstemmed CHANGES OF INGREDIENTS IN THE PROCESS OF COOKING OF SESAME OIL
title_short CHANGES OF INGREDIENTS IN THE PROCESS OF COOKING OF SESAME OIL
title_sort changes of ingredients in the process of cooking of sesame oil
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3336598/
https://www.ncbi.nlm.nih.gov/pubmed/22556579
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