• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.234-241
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• 1995

Effect of microwave heating on the oxidative stability of the soybean oil, sesame oil, butter and margarine were investigated by mearsuring fatty acids amout and tocopherol losses. The index for chemical properteis, free fatty acid, peroxide value, anisidine value, carbonyl value, conjugated diene and triene levels were also mearsured in the oil samples for 5, 10, 15 and 20 min of heating in a microwave oven. No significant difference was observed on the fatty acids composition in the fats and oils before and after microwave heating. During microwave treatment, the oxidative degradation of the tocopherols in the samples became greater with increasing heating time. The amount of tocopherols in the soild fats, butter and margarine, dropped drastically after 5 min of heating and reduced to 95% of their original levels after 20min heating ${\gamma}$-tocopherol in butter showed the most unstable states and completely destroyed during microwave treatment for 20min. On the other hand, 80% of tocopherols in the liquid oils were still remained after 5min of heating except $\delta$-tocopherol in sesame oil.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.812-821
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• 2008

The characteristics of cold-pressed sesame oil (CPSO), virgin sesame oil (VSO), commercial heat-press extracted sesame oil (CHPESO) and commercial supercritical fluid extracted sesame oil (CSFESO) were investigated. The total phenolics of CPSO, VSO, CHPESO and CSFESO were 31.27, 68.33, 60.65 and 31.44 mg/100 g, respectively. Their $\gamma$-tocopherol contents were 32.82, 31.66, 29.26 and 26.87 mg/100g, respectively. The sesamol, sesamin, and sesamolin contents of VSO were the highest. The oxidation induction period (4.53 hr) of CPSO was lower than that of VSO, CHPESO and CSFESO (19.90, 16.50, and 12.23 hr, respectively). CPSO was rapidly oxidized during storage at $60^{\circ}C$ in the dark, and its peroxide value (POV) was increased about 14 times. Although there were few differences in electron-donating abilities at low concentrations (below 100 mg%), VSO showed the highest electron-donating abilities at higher concentrations (77.76% at 10,000 mg%). Contents of linolenic acid and oleic acid were $40.35{\sim}43.98$ and $31.59{\sim}33.46\;g$/100 g, respectively. CPSO contained the highest amount of oleic and linoleic acid among the variously extracted sesame oil.

• Proceedings of the Korean Society of Crop Science Conference
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• 1994.06a
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• pp.142-143
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• 1994

• Food Science and Preservation
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• v.6 no.2
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• pp.194-199
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• 1999

Sesame samples used in this study were Korean variety cultivated in Chochiwon City of Korea (KvKc), Chinese variety cultivated in Jilin Province of China(CvCc), Chinese variety cultivated in Chochiwon city of Korea(CvKc) and Korean variety cultivated in Jilin Province of China(KvCc). The extraction yields of sesame oils from KvKc, CvCc, CvKc and KvCc were 47.8%, 48.1%, 48.6% and 49.3% respectively. The color value (L value) of sesame oil from KvKc was lower than that of CvCc and KvKc sesame oil showed dark brown color. The composition of neutral lipid, glycolipid and phospholipid of free lipids from KvKc and U sesame oils were 93.1%, 6.6%, 0.2% and 94.7%, 4.6%, 0.8% respectively. Major fatty acids of KvKc and CvCc sesame were usaturated fatty acids, such as oleic and linoleic acid. Total composition of the two major fatty acids of KvKc was 84.6% which was almost same with that of CvCc. However the composition of oleic and linoleic acid of KvKc were 47.1% and 37.5%, while the composition of CvCc were 40.5% and 44.3%. When cross-cultivated, the composition of oleic and linoleic acid of CvKc were 41.0% and 43.5%, while the composition of KvCc were 42.0% and 43.7%. The contents of total amino acids and essential amino acids of KvKc were 713 mg% and 309 mg%, which were much higher than those of CvCc. When cross-cultivated, the content of total amino acids of KvCc was 44% lower than that of KvKc while the content of total amino acids of CvKc was 36% higher than that of CvCc.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.205-211
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• 2011

This study was carried out to find optimum roasting condition of sesame seeds for making seed season and oil treated with different temperatures and time intervals. Sesame seeds with 17~18% of moisture content were treated under fixed and changed roasting temperature conditions. The fixed temperatures are ranged from 160 to $240^{\circ}C$ with $20^{\circ}C$ intervals. The changed temperatures were treated at low(160 and $180^{\circ}C$) and medium(200 and $220^{\circ}C$) for 10 minutes, and at high(220 and $240^{\circ}C$) for 3 minutes. Meanwhile, roasting times were 20-30 minutes longer under low temperature condition and 3-5 minutes shorter under high temperature condition. The optimum roasting temperature and time were determined as $220^{\circ}C$ and 3 minutes for producing seed season, and as $220^{\circ}C$ and 5 minutes for sesame oil, respectively, in roasting with small quantity of sesame seeds. On the other hand, in the large scale roasting condition, those showed $240^{\circ}C$ and 15 minutes in for producing seed season, and $280^{\circ}C$ and 10 minutes and $260^{\circ}C$ and 15 minute for producing seed season in white-colored sesame variety and black-colored sesame variety, respectively.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.350-356
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• 1990

Functional properties such as nitrogen solubility, emulsifying property, foaming property, and water and oil absorption of sesame and perilla protein isolates were determined at pH range of 2-10 and ionic strength of 0-0.5M NaCl. Nitrogen solubility of protein isolates in distilled water showed minimum value at pH6.0 in sesame and at pH 4.0 in perilla and soybean protein isolates, and significantly increased above pH 8.0 in all samples. Addition of 0.1M NaCl solution increased nitrogen solubility, however, decreased in 0.5M NaCl solution. Emulsion activities of all the protein isolates showed minimum value at pH 4.0 and increased in 0.1M NaCl solutions while it was reduced in 0.5M NaCl solutions. The perilla protein isolate showed higher emulsion activity than that of soybean and sesame protein isolates at above pH 6.0. Foaming capacities of sesame and perilla protein isolates were lower than soybean protein isolate and generally all of the samples showed higher profiles in NaCl solutions. The foaming stability of soybean isolate decreased abruptly in 10min, while it was slowly decreased for sesame and perilla isolates during initial 30 min. Oil absorption capacity of perilla protein isolate was higher than that of sesame and soybean protein isolates. Water absorption capacity was similar among the three samples studied.

• Analytical Science and Technology
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• v.18 no.5
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• pp.444-451
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• 2005

The accurate and simple extraction method for sterols and fatty acids in sesame oil was developed. The new method improved the extraction efficiency of sesamin in sesame oil and the ratio of sesamin over campesterol. It will be applied to judgement of adulteration of plant edible oils. The minor components of sterols were also confirmed. The simultaneous determination of sterols and fatty acids with derivatization were processed, but it was not enough to confirm adulteration, thus need more experiments.

• Journal of the Korean Home Economics Association
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• v.11 no.1
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• pp.44-56
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• 1973

The effect of the temperature and the time of scalding, and the addition of various seasoning on the remaining % of total Vitamin C contained in Spinach (Spinacia oleracea) was studied and discussed by means of chemical kinetics. The quantitative measurements of total Vitamin C were made by 2,4-dinitrophenyl hydrazine (DNPH) method with Clinical Electrophotometer (Fisher). The sample spinach contains 39.88mg. % of total vitamin C on the average, and the ratio of oxidized and reduced forms of Vitamin C is 1 : 4.7. When the sample spinach was scalded, the kinetics of the decrease of the remaining total vitamin C. % was observed to follow the first order reactions regardless of the temperatures applied (i,e. 70$^{o}$ , 80$^{o}$ , 90$^{o}$ and 100$^{o}$ ) with half-life range of 2.10 - 1.47 minutes. In the case of the addition of various seasonings, the addition of various seasonings, the kinetics remaining Vitamin C % showed to be the zero order reactions regardless of the kinds of seasonings and storage temperatures. With the addition of seasonings, the stability of Vitamin C was found to be increased in the order table salt+sesame oil+vinegar+soybean sauce, without seasoning, table salt+sesame oil, table salt+sesame oil+soybean sauce.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.41-49
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• 1991

Yackwa is a Korean traditional fried cake made by went flour, sesame oil and honey. This study was investigated to the Rice-Yackwa for the purpose of the improvement of Yackwa's quality and rice consumption by sensory evaluation and instrumental measurement. It was resulted that taste and flavor of Rice-Yackwas were better than those of Wheat-Yackwa by sensory evaluation. We tested whether the mesh of the rice (80,100,120) and swelling agents (baking power, soju : Korean alcholic beverage) affected the Rice-Yackwa's swelling or not. In result, not by soju but by baking powder Rice-Yackwas were swelled. But Rice-Yackwa was so hard, that the Yackwas were made by the two different compositions of mixed flour (rice : wheat ; 75:25, 50:50) exibited softer than those made by rice. The hardness of 25 g% mixed flour Yackwa was improved. And we examined the softening effect on rice and mixed flour Yackwa by the increasing storage periods (1, 2, 3, 5 days). Rice-Yackwa's hardness was changed more greatly than Wheat-Yackwa's by storage periods. In addition to we inspected the effluence of sesame oil in the pross of frying. Sesame oil (40%) was drown out the Rice-Yackwa.

• Analytical Science and Technology
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• v.9 no.4
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• pp.399-405
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• 1996

The flavor compounds of the oil from roasted sesame seeds were collected by simultaneous steam distillation/ extraction(SDE) and dynamic headspace sampling(DHS) and were analyzed using a gas chromatograph equipped with a flame ionization detector and connected into a mass spectrometer. Among the flavor compounds collected by the SDE method, 46 compounds were identified. They consisted of 6 alcohols, 6 aldehydes, 5 ketones or acids, 4 furans or phenols, 12 pyrazines, 4 pyridines or thiazoles, and others. Thirty six compounds were identified by DHS and many of them were the same as those identified by the SDE method. However, some compounds such as 1-hexanol, pentanal, and dimethylsulfide were identified only by the DHS method.