• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.188-194
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• 2002

This study was carried out to observe changes in several detection factors derived from thermoluminescence (TL) of minerals separated from irradiated Korean perilla and sesame seeds during storage under normal room and darkroom conditions. The TL intensities of the first glow curves increased from 0 to 5 kGy but only slightly increase from 5 to 10 kGy. Maximum TL temperatures of the first glow curves in all irradiated samples were around 20$0^{\circ}C$, ranging from 150 to 25$0^{\circ}C$. Since the control (0 day of storage) glow curve ratios of G3 and G4, calculated from re-irradiated (1 kGy) sample were over 0.5, detection of irradiation was possible. However, because Gl ratios were below 0.1, they were classified as non-irradiated. There was n unique first glow curve shape that could be clearly seen in all irradiated samples, regardless of storage conditions, that was never seen in non-irradiated samples. In all samples, the maximum TL temperatures and shape of the second glow curve was in a lower temperature range than that of the first glow curve. Therefore, detection of irradiated Korean perilla and sesame seeds was possible fur up to 3 months after irradiation, regardless of storage conditions, by examining several TL detection factors; including TL intensity, glow curve ratios maximum TL temperatures, and the shapes of glow curves.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.520-531
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• 2007

In this study, we found that the moisture content of black sesame seeds increased in proportion to steaming time, and it decreased in reverse proportion to the roasting temperature and time. The crude fat and crude ash contents were shown to be in the order of steamed black sesame>raw black sesame and roasted black sesame>raw black sesame, Crude protein decreased in reverse proportion to the steaming time, and more crude protein was found in the raw black sesame samples than in the roasted black sesame samples. The contents of sesamin, sesamolin, and total lignans were shown to be in the order of roasted black sesame>raw black sesame>steamed black sesame. In the steamed black sesame samples, sesamin showed its highest level with 20 minutes of treatment, and sesamolin showed its highest level with 15 minutes of treatment. In the roasted black sesame samples, sesamin, sesamolin, and total lignans showed their highest levels with 15 minutes of treatment at $100^{\circ}C$. The phenolic compound content increased in proportion to steaming time in the steamed samples, and reached a peak after 15 minutes of treatment at $100^{\circ}C$, and then decreased after 20 minutes. SOD-like activity reached a peak after 15 minutes of treatment, and in the roasted sample it reached a peak after 15 minutes of treatment, and then decreased after 20 minutes. SOD-like activity was comparatively lower than tocopherol and higher than sesamol. The intensity of electron donating ability, following 30 minute treatments, was shown to be highest in the steamed black sesame samples after 25 minutes of treatment, and next highest in the roasted black sesame samples after 15 minutes at $100^{\circ}C$. The electron donating ability was comparatively lower than tocopherol and sesamol. With regard to lecithin's antioxidant effects, the steamed samples showed a higher oxidation restriction rate in proportion to time, and the roasted samples showed the highest rate after 15 minutes of treatment, and then decreased after 20 minutes of treatment. for hydroxyl radical scavenging, similar scavenging activity to tocopherol, and comparatively higher scavenging activity than sesamol, was shown in all samples: all samples showed scavenging abilities of 90% or higher. In summary, this study applied three different treatment methods to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and functional characteristics. The results showed that roasting can be used for other purposes than producing oil, and also suggested that methods other than roasting can be used in a variety of ways in cooking. Also, the different treatment methods can be applied in cooking in a variety of ways, to enhance functionality and preference.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.167-170
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• 2005

To obtain some information on the change of antioxidant components of seeds during grain filling stage as affected by the sowing dates, lignan compounds were investigated according to days of flowering under different sowing dates. Sesamin and sesamolin contents showed significantly different by days of flowering and varieties. Both of sesamin and sesamolin content increased after flowering and reached highest at 40 days of flowering, but they started to decrease thereafter, Sesamin and sesamolin contents of sesame seeds changed with sowing dates. Generally, late sowing date of May 30 showed relatively higher accumulation rate of sesamin and sesamolin contents rather than other sowing dates, but overall patterns were a little different by varieties and lignan compounds. In Yangbaekkae, sesamin and sesamolin contents showed relatively higher at sowing date of May 30, but Yanghuckkae showed higher sesamin and sesamolin contents till 20 days of flowering when sowing date of May 30, but it showed to change that both lignan contents were relatively higher under sowing date of May 10.

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.200.2-200
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• 2001

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.260-265
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• 1998

In this study, volatile flavor compounds in sesame oils were analyzed by using pure-and-trap method and a gas chromatography. 2-ethoxy-3-ethylpyrazine was used as an internal standard and retention index (Kovat's number) for the volatiles were determined through the use of a n-paraffin $(C_5-C_{25})$ standards. A total of 33 volatile compounds including 14 pyrazines, 7 thiazoles, 4 pyridines, 2 oxazoles and 6 others were identified in the sesame oils. By comparing the total yields of volatile flavor compounds, the pyrazines are the most abundant compounds all of the oil samples and considered as good contributor to characteristic flavor of sesame oil. The oil from the seeds roasted in the electric pan at $200^{\circ}C$ and $230^{\circ}C$ for 10 minutes generated 277.06 ppm, 264.81 ppm in pyrazine and 15.16 ppm, 13.19 ppm in thiazole, respectively. The sensory evaluation of oil samples was also investigated. The sesame oil obtained from the sesame seeds roasted at $200^{\circ}C$ for 10 minutes with electric pan showed good flavor scores and quality among the all of samples.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.150-155
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• 1999

The possibility of grape seeds as industrial resources was tested by analyzing various chemical proper-ties of their oils from seven different species. The range of crude oil content of the grape seeds was 26.0-32.0% showing the highest content in Steuden, Mean individual fatty acid contents in the grape seeds were lioleic (70.75%) oleic (18.48%) stearic (2.01%) and palmitic (8.45%) acids. Stearic acid was low in Jingyu and high oleic acid was found in Fugiminori compared with other grape strains. Total lipirds were consisted of nutral lipid (87.25%) glycolipid(4.68%) and phospholipid *8.06%) Content of crude proteins was approximatery 11.2% with some variation between strains. Total sugar content was 2.35~5.63$\mu$g/mg with reducing sugar 3.20$\mu$g/mg. Mean saponification value of crude oils was 186.3mg.KOH.oil Antioxidant activity of grape seed oils was better than that of sesame oil resulting in the hi-oils and sesame oil after heat treatment at 18$0^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.516-521
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• 1985

Changes in phosphorus compounds and phytic acid of mung bean, soybean, sesame and perilla were investigated during soaking in water, germination, incubation at $60^{\circ}C$ and autoclaving at $120^{\circ}C$. The results showed that total P in all the seeds was decreased slightly by soaking and incubation, but increased in mung bean, soybean during germination. Inorganic P was increased for all the seeds after soaking for 24 hrs, while its content in mung bean, soybean and sesame was significantly increased during germination. Phytic acid content in mung bean, soybean and sesame was significantly seduced by 92 %, 76 % and 78 %, respectively, after 5-6 days of germination. Soaking the seeds for 24 hrs resulted in the reduction of phytic acid by the range of 8-25 %. It was also found that incubation at $60^{\circ}C$ for 10 hrs or autoclaving at $120^{\circ}C$ for 4 hrs affected significantly for removal of phytic acid from the legume seeds.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.374-378
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• 2009

Three physical methods, photostimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance (ESR), have been applied to detect the irradiation treatment for the non- and steamed sesame seed samples. PSL successfully screened the irradiated samples from the non-irradiated control by comparing their photon counts (PCs) with the lower (less than 700 count/60 sec) and upper threshold values (higher than 5,000 count/60 sec). TL signals were still detected in all irradiated samples even after steaming, which was reconfirmed with TL ratios [integrated area of $TL_1$ (the first glow)/$TL_2$ (the second glow)] through re-irradiation step. ESR spectrometry showed that radiation-induced cellulose radicals were detected in all the irradiated samples irrespective of steaming treatment. Identification of the irradiated sesame seeds was possible even after steaming by analyzing PSL, TL, and ESR.

• Journal of Biosystems Engineering
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• v.34 no.6
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• pp.420-424
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• 2009

Since the sesame pod gets open gradually from the lower to upper parts of the stem due to its different maturity during cutting and binding of sesame, at the conventional work for shattering, the procedures of drying and shattering are repeated two or three times. Therefore, in this study, a drying stand with transparent plastic cover was developed to complete the drying and shattering at the same time. Owing to the developed drying stand, simple drying work, the area for drying was reduced prevention of sesame seeds from loss and rain are available. The performance of developed drying stand was evaluated. Before the drying stand was developed, the conventional method and shattering machine for shattering sesame required at least three times of operation for complete shattering. But After drying stand was developed, the complete shattering works was possible with only one time shattering operation. Finally, the developed drying stand could prevent approximately 5% of the total sesame seed production from loss during drying and shattering works.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.407-415
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• 1993

Sesame seeds were roasted for 30, 60, 90, and 120 min at different temperatures (100, 200, and $300^{\circ}C$) and extracted to investigate an adequate condition for producing the high quality sesame oil. Sesame seeds roasted at $200^{\circ}C$ for 90 min gave the high yield of oil. The oil contained the low content of brownish-black precipitates and exhibited an excellent organoleptic quality when judged by descriptive sensory analysis. Thirty one volatile flavor compounds, which are the largest number of volatiles among the oil samples prepared, were identified from the oil sample. The oil contained relatively high concentrations of furfurals (sweet candy-like flavor) and pyrazines (roasted-like flavor), that are considered as good contributors to sesame seed oil flavor, and low concentations of aldehydes $(C5{\sim}C10)$ and ketones, which are considerd as bad contributors (oxidized fat-like and painty-like flavors). These results suggest that the roasting condition of $200^{\circ}C$ for 90 min was the best for the oil production in terms of the overall aroma and taste quality under the test conditions (Received July 13, 1993; accepted November 4, 1993).