Journal
FOOD CHEMISTRY
Volume 104, Issue 1, Pages 341-344Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2006.11.055
Keywords
sesame oil; sesamin; sesamolin; sesamol; heating
Ask authors/readers for more resources
Sesame lignans have multiple functions and were recently reported to have potential as sources of phytoestrogens. Sesame oils used in Taiwan are expelled from roasted sesame seeds with dark colour and strong flavour. This study analyzed lignan contents of 14 brands of sesame oils, and found their mean of total lignans to be 11.5 mg/g; 82% and 15% of the lignans were sesamin, and sesamolin, respectively. Sesamol contents were relatively higher in those with darker colour. In use as a cooking oil, heating at 180 degrees C for 4 min did not change the content of lignans, but the level of sesamol increased after heating at 180 degrees C for 20 min. Heating at 200 degrees C for 20 min caused a significant loss of sesamolin and sesamol. From our calculation, ingestion of 10 g of sesame oil is adequate to provide the level of lignans that might benefit cardiovascular health, as found by other studies. Cooking at temperatures above 200 degrees C will cause loss of some lignans, but sesamin, a source of phytoestrogen, is relatively heat-stable. (c) 2006 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available