Oxidative stability of foods fried with sesame oil.

Abstract

The deterioration of oils and the degradation of antioxidants in crouton fried with sesame or corn oils were examined. The amounts of antioxidants (sesamol, sesaminol and tocopherol) and the oxidative stability during storage were determined by HPLC or PV and TBA methods. After storage at 60℃ for one month, the PV (meq/kg) of each oil extracted from crouton was 613.0 (corn oil), 80.0 (unroasted sesame oil) and 6.0 (roasted sesame oil) , respectively. Tocopherol in crouton fried with corn oil was diminished after one month storage, whereas that fried with unroasted sesame oil remained about 70%, and that fried with roasted seed oil almost unchanged. About 40% of sesaminol (unroasted sesame oil) or 66% of sesamol (roasted sesame oil) was remained. Consequently, in spite of larger amounts of tocopherol in corn oil than in sesame oils, excellent oxidative stability of crouton fried with both sesame oils was observed. This fact indicated the stronger antioxidative activity of sesaminol or sesamol rather than tocopherol. Furthermore, excellent oxidative stability in roasted oil than in unroasted oil indicated the presence of unknown antioxidative substances.