세사몰, 세사민, 세사몰린이 메틸리놀레이트의 가열 중 산화에 미치는 영향

초록

This study investigated the effects of lignan compounds (sesamol, sesamin, and sesamolin) on the oxidation of methyl linoleate (ML) during heating by determining conjugated dienoic acid (CDA) contents and p-anisidine values (PAV). Contents of ML and lignans during heating were also determined by gas chromatography and high performance liquid chromatography, respectively. ML with/ without lignans was put into a rancimat bottle and the bottles were heated at 180℃ for 60 min. Concentrations of lignans in ML were 500, 1000, and 2000 ppm. CDA contents and PAV of ML increased with heating time, suggesting that ML was oxidized during heating. ML containing lignans showed lower CDA contents and PAV than ML without lignans. Concentration of lignans in ML did not significantly affect CDA contents and PAV of ML. ML contents decreased during heating due to the oxidation. Presence of lignans reduced the oxidation of ML during heating regardless of concentration and kinds of lignans. Lignan contents in ML decreased as heating time increased, suggesting degradation of the lignans. Sesamol showed the fastest degradation rate and concentration of lignans did not significantly affect degradation of lignans. Positive correlations between the residual amount of ML and concentration of lignans in ML were observed. This indicates strong interactions between ML oxidation and lignans. Sesamol, sesamin, and sesamolin could improve the oxidative stability of ML during heating.