Abstract Title:

The relationship of antioxidant components and antioxidant activity of sesame seed oil.

Abstract Source:

J Sci Food Agric. 2015 Oct ;95(13):2571-8. Epub 2015 Jan 23. PMID: 25472416

Abstract Author(s):

Yin Wan, Huixiao Li, Guiming Fu, Xueyang Chen, Feng Chen, Mingyong Xie

Article Affiliation:

Yin Wan


Although sesame seed oil contains high levels of unsaturated fatty acids and even a small amount of free fatty acids in its unrefined flavored form, it shows markedly greater stability than other dietary vegetable oils. The good stability of sesame seed oil against autoxidation has been ascribed not only to its inherent lignans and tocopherols but also to browning reaction products generated when sesame seeds are roasted. Also, there is a strong synergistic effect among these components. The lignans in sesame seed oil can be categorized into two types, i.e. inherent lignans (sesamin, sesamolin) and lignans mainly formed during the oil production process (sesamol, sesamolinol, etc.). The most abundant tocopherol in sesame seed oil isγ-tocopherol. This article reviews the antioxidant activities of lignans and tocopherols as well as the browning reaction and its products in sesame seed and/or its oil. It is concluded that the composition and structure of browning reaction products and their impacts on sesame ingredients need tobe further studied to better explain the remaining mysteries of sesame oil.

Study Type : Review

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