• Title/Summary/Keyword: 이종옥

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Comparison of Physicochemical Properties and Oxidative Stability of Sesame Oil Mixed with Corn Oil (참기름의 옥배유 혼합에 따른 이화학적 특성 및 산화안정성 비교)

  • 서정희;정윤희;이기동;권중호
    • Journal of Food Hygiene and Safety
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    • v.13 no.1
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    • pp.24-28
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    • 1998

  • Korean sesame oil mixed with corn oil and Chinese sesame oil were subjected to instrumental determination for fatty acid composition, sesaminol and sesamin contents, and induction period by AOM test to obtain basic data for ascertaining the truth of pure sesame oil, respectively. In sesame oil mixed with corn oil, stearic acid content of sesame oil containing above 20% corn oil was remarkably discriminated from that of pure sesame oil. Oleic and linoleic acid contents of sesame oil with 10% corn oil were significantly differnt from that of pure sesame oil. Stearicllinoleic acid ratio of sesame oil mixed with corn oil dcreased in proportion to corn oil content in sesame oil. Sesamolin and sesamin contents of sesame oil containing 30% corn oil were lower 18.3% and 21.0% than those of pure sesame oil, respectively. Induction periods of sesame oil by AOM were 8.14~9.24 hrs in Chinese sesame oil and sesame oils including 20% and 40% corn oils, but around 16hrs in Korean pure sesame oil. Based on the above results, it is considered that the comparisons of fatty acids, sesaminol and sesamin contents, and induction period by AOM test might be one of the potential criteria in discriminating between pure sesame oil and sesame oil mixed with corn oil.

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