볶은 참기름의 제조 중 물리화학적 특성 및 산화방지제 함량

초록

This study was performed to investigate the physicochemical properties and antioxidant contents of roasted sesame oil during manufacturing. Viscosity, induction period, free fatty acid (FFA) contents, peroxide value (POV), and contents of lignan compounds and tocopherols were determined in pressed, 1st filtered, clarified, 2nd, and 3rd filtered oils obtained during manufacturing of roasted sesame oil. Viscosity of roasted sesame oil decreased by pressing, 1st filtering, and clarifying, and FFA contents of oils during manufacturing increased. POVs were not significantly different among samples taken during manufacturing of roasted sesame oil. Contents of sesamin, sesamolin and tocopherols in roasted sesame oil significantly increased during manufacturing and the 3rd filtered oil contained the highest amounts of lignan compounds and tocopherols. However, sesamol contents decreased during manufacturing. This study clearly showed that lignan compounds and tocopherols improved the antioxidative stability of roasted sesame oil during manufacturing.