Effects of Different Manufacturing Processes on Thermal and Photo-oxidative Stability of Sesame Oil
The roasting process of sesame oil is expected to alter its internal composition and stability under oxidation condition. Presumably, the effect of roasting may differ with oxidation conditions (i.e., thermal and photo-oxidation), but such studies have not been undertaken. To further evaluate this n...
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| Veröffentlicht in: | Journal of Oleo Science 2024, Vol.73(10), pp.1267-1276 |
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| creator | Rahmania, Halida Nakanishi, Tomomi Oi, Satomi Onishi, Rika Yamagami, Eiichiro Yamane, Kazuyuki Otoki, Yurika Kato, Shunji Nakagawa, Kiyotaka |
| description | The roasting process of sesame oil is expected to alter its internal composition and stability under oxidation condition. Presumably, the effect of roasting may differ with oxidation conditions (i.e., thermal and photo-oxidation), but such studies have not been undertaken. To further evaluate this notion, several type of sesame oils (raw and refined as unroasted oil, and roasted oil) and rapeseed oils as comparison were subjected to thermal oxidation (120℃) and photo-oxidation (50,000 lx) for 5 and 10 hours. The result revealed that the roasting sesame oil exhibited good stability under thermal oxidation, possibly due to the change on antioxidant agents such as sesamol and Maillard products during the roasting process. In contrast, the refined sesame oil (unroasted) demonstrated high stability under photo-oxidation, indicating that the refining process has a more significant impact on the oxidative stability in sesame oil compared to the alterations in its components caused by the roasting process. Taken together, this study is the first to show that the roasting and refining processes of sesame oil alter its internal composition and show different variations in sesame oils’ oxidative stability under thermal and photo-oxidation, which holds significance considering its global consumption. |
| doi_str_mv | 10.5650/jos.ess24084 |
| format | Article |
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Presumably, the effect of roasting may differ with oxidation conditions (i.e., thermal and photo-oxidation), but such studies have not been undertaken. To further evaluate this notion, several type of sesame oils (raw and refined as unroasted oil, and roasted oil) and rapeseed oils as comparison were subjected to thermal oxidation (120℃) and photo-oxidation (50,000 lx) for 5 and 10 hours. The result revealed that the roasting sesame oil exhibited good stability under thermal oxidation, possibly due to the change on antioxidant agents such as sesamol and Maillard products during the roasting process. In contrast, the refined sesame oil (unroasted) demonstrated high stability under photo-oxidation, indicating that the refining process has a more significant impact on the oxidative stability in sesame oil compared to the alterations in its components caused by the roasting process. Taken together, this study is the first to show that the roasting and refining processes of sesame oil alter its internal composition and show different variations in sesame oils’ oxidative stability under thermal and photo-oxidation, which holds significance considering its global consumption.</description><identifier>ISSN: 1345-8957</identifier><identifier>EISSN: 1347-3352</identifier><identifier>DOI: 10.5650/jos.ess24084</identifier><identifier>PMID: 39313399</identifier><language>eng ; jpn</language><publisher>Japan: Japan Oil Chemists' Society</publisher><subject>Antioxidants - chemistry ; Benzodioxoles ; Composition effects ; Food Handling - methods ; Hot Temperature ; LC-MS/MS ; Maillard Reaction ; Oxidation ; Oxidation-Reduction ; Phenols - analysis ; Phenols - chemistry ; photo oxidation ; Photochemical Processes ; Rapeseed ; Rapeseed Oil - chemistry ; Refining ; Roasting ; Sesame oil ; Sesame Oil - chemistry ; Stability ; thermal oxidation ; Time Factors</subject><ispartof>Journal of Oleo Science, 2024, Vol.73(10), pp.1267-1276</ispartof><rights>2024 by Japan Oil Chemists' Society</rights><rights>2024. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). 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Presumably, the effect of roasting may differ with oxidation conditions (i.e., thermal and photo-oxidation), but such studies have not been undertaken. To further evaluate this notion, several type of sesame oils (raw and refined as unroasted oil, and roasted oil) and rapeseed oils as comparison were subjected to thermal oxidation (120℃) and photo-oxidation (50,000 lx) for 5 and 10 hours. The result revealed that the roasting sesame oil exhibited good stability under thermal oxidation, possibly due to the change on antioxidant agents such as sesamol and Maillard products during the roasting process. In contrast, the refined sesame oil (unroasted) demonstrated high stability under photo-oxidation, indicating that the refining process has a more significant impact on the oxidative stability in sesame oil compared to the alterations in its components caused by the roasting process. Taken together, this study is the first to show that the roasting and refining processes of sesame oil alter its internal composition and show different variations in sesame oils’ oxidative stability under thermal and photo-oxidation, which holds significance considering its global consumption.</description><subject>Antioxidants - chemistry</subject><subject>Benzodioxoles</subject><subject>Composition effects</subject><subject>Food Handling - methods</subject><subject>Hot Temperature</subject><subject>LC-MS/MS</subject><subject>Maillard Reaction</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>Phenols - analysis</subject><subject>Phenols - chemistry</subject><subject>photo oxidation</subject><subject>Photochemical Processes</subject><subject>Rapeseed</subject><subject>Rapeseed Oil - chemistry</subject><subject>Refining</subject><subject>Roasting</subject><subject>Sesame oil</subject><subject>Sesame Oil - chemistry</subject><subject>Stability</subject><subject>thermal oxidation</subject><subject>Time Factors</subject><issn>1345-8957</issn><issn>1347-3352</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkM1v1DAQxS0EomXhxhlZ4kqKv50c0dIWpKJWajlHdjLuOsraxXYQ_e_r7XaXy3g08_N7o4fQR0rOpJLk6xTzGeTMBGnFK3RKudAN55K9fu5l03ZSn6B3OU-E1LnUb9EJ7zjlvOtO0XDuHAwl4-jwd1_7BKHgXyYszgxlST7c45sUh-oAFQr4bgNpa2ZswohvNrHEJv7zoyn-L-DbYqyffXncqd1CNlvA135-j944M2f48PKu0O-L87v1j-bq-vLn-ttVMwjJS2OtJNQJ2dpWabCdsFKOVjmmmXHEaQ6cGmVBqtozqamhbQtWKujAEqP5Cn3e6z6k-GeBXPopLilUy55T1krCKGWV-rKnhhRzTuD6h-S3Jj32lPS7ROuv3B8SrfinF9HFbmE8wocIK3C5B-rWD2aOYfYB_luPk44zVElGmOgJ0bz6EMJ6ypSuRSshFNNVbIXWe6UpF3MPRyuTih9meL5L892ZtR4OPG6HjUk9BP4EXsqhqw</recordid><startdate>20240101</startdate><enddate>20240101</enddate><creator>Rahmania, Halida</creator><creator>Nakanishi, Tomomi</creator><creator>Oi, Satomi</creator><creator>Onishi, Rika</creator><creator>Yamagami, Eiichiro</creator><creator>Yamane, Kazuyuki</creator><creator>Otoki, Yurika</creator><creator>Kato, Shunji</creator><creator>Nakagawa, Kiyotaka</creator><general>Japan Oil Chemists' Society</general><general>Japan Science and Technology Agency</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20240101</creationdate><title>Effects of Different Manufacturing Processes on Thermal and Photo-oxidative Stability of Sesame Oil</title><author>Rahmania, Halida ; 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Presumably, the effect of roasting may differ with oxidation conditions (i.e., thermal and photo-oxidation), but such studies have not been undertaken. To further evaluate this notion, several type of sesame oils (raw and refined as unroasted oil, and roasted oil) and rapeseed oils as comparison were subjected to thermal oxidation (120℃) and photo-oxidation (50,000 lx) for 5 and 10 hours. The result revealed that the roasting sesame oil exhibited good stability under thermal oxidation, possibly due to the change on antioxidant agents such as sesamol and Maillard products during the roasting process. In contrast, the refined sesame oil (unroasted) demonstrated high stability under photo-oxidation, indicating that the refining process has a more significant impact on the oxidative stability in sesame oil compared to the alterations in its components caused by the roasting process. 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| subjects | Antioxidants - chemistry Benzodioxoles Composition effects Food Handling - methods Hot Temperature LC-MS/MS Maillard Reaction Oxidation Oxidation-Reduction Phenols - analysis Phenols - chemistry photo oxidation Photochemical Processes Rapeseed Rapeseed Oil - chemistry Refining Roasting Sesame oil Sesame Oil - chemistry Stability thermal oxidation Time Factors |
| title | Effects of Different Manufacturing Processes on Thermal and Photo-oxidative Stability of Sesame Oil |
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