Changes of Ingredients in the Process of Cooking of Sesame Oil

Abstract

Seasame oil is the most stable vegetable oil against oxidation. It has been revealed that the oxidative stability of seasame oil is due to the lignans such as sesamole, sesamilinol, pynoresional, sesaminol, etc., contained in it. Sesamol is obtained by the hydroxylation of sesamolin. The reaction is hydroxylation which is generally promoted by acid and heat… (More)

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Cite this paper

@inproceedings{Kodama1992ChangesOI, title={Changes of Ingredients in the Process of Cooking of Sesame Oil}, author={K. Kodama and K. U. Karinje and Y. Hukuda}, booktitle={Ancient science of life}, year={1992} }