Antioxidative Effectiveness of Phenolic Acids in Defatted Sesame Meal on the Soybean oil

탈지참깨박 중 페놀산의 대두유에 대한 항산화 효과(III)

  • Cho, Hee-Sook (Dept. of Food and Nutrition, Mokpo National University) ;
  • Ahn, Myung-Soo (Dept. of Food and Nutrition, Sungshin Woman's University)
  • 조희숙 (목포대학교 식품영양학과) ;
  • 안명수 (성신여자대학교 식품영양학과)
  • Published : 1999.03.30


The antioxidative effects of phenolic acids extracts from defatted sesame meal were investigated on the soybean oil. The free, ester and insoluble bound phenolic acids in the extracts from defatted sesame meal were isolated and their antioxidative activities were evaluated with commercial synthetic antioxidants such as BHA, AP and TBHQ. The patterns of these extracts were compared by using gas chromatography. Ether extracts from the defatted sesame meal showed a higher antioxidative effectiveness than BHA and AP. Among phenolic extracts, free phenolic acid and soluble phenolic acid ester were found most effective in the sesame meal. Each phenolic extract was confirmed to be composed of six or three individual compounds.