Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility

Additives were evaluated to investigate their effects on volatility of sesamol at frying temperature with the hypothesis that the interaction between an additive and sesamol would reduce sesamol volatility. Twenty‐two additive : sesamol combinations were examined by thermogravimetric analysis (TGA) under nitrogen in neat form and in soybean oil. The results indicate that these additives could bind to or interact with sesamol and consequently reduced its volatility.¹H NMR study provided evidence for hydrogen bonding between sesamol and a hydroxyl group, an amino group, and ether groups. Subsequent heating tests were conducted to investigate the effect of the reduced volatility of sesamol on antioxidant activity in soybean oil at 180 °C. Oxidation of soybean oil was monitored with gel permeation chromatography for formation of polymerized triacylglycerols and with¹H NMR for loss of olefinic and bisallylic protons. Sesamol retained in soybean oil during the heating process was determined by high‐performance liquid chromatography. A strong correlation between the retained sesamol and the antioxidant activity was observed. The mixture of 830 ppm sesamol and mono‐/diglycerides, polysorbate 20 or l‐carnosine showed much improved antioxidant activity compared to sesamol itself and slightly better antioxidant activity than 200 ppm tert‐butylhydroquinone. It is believed that this method can also be used for many other antioxidants for which volatility is a problem.