Evaluation of Various Properties of Sesame Oil Blended with Different Proportions of Soybean Oil
| Autor: | Chung-Li Wu, 吳崇立 |
|---|---|
| Rok vydání: | 2017 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 105 Owning to the demand of market, blended sesame oil and sesame flavor oil are blended products derived from sesame oil. The ingredients of these products are sesame oil blended with different levels of soybean oil in general. In this study, the antioxidant activity, physiologically active substance, oxidation stability, and fatty acid composition of the blended products were discussed. The gas chromatograph analyses showed that the fatty acid compositions of sesame oil and soybean oil were both similar to each other. Referring to the DPPH radical scavenging activity, ferric reducing antioxidant power, Trolox equivalent antioxidant capacity (TECA), and the levels of sesamin, and sesamolin, sesame oil were found to be have obviously higher values than those of the other oil products blended with soybean oil. In addition, IC50 value indicated that sesame flavor oil performed better in ferric reducing antioxidant power. The p-anisidine values, which represented the oxidation level of sesame oil, blended sesame oil, sesame flavor oil, and soybean oil, were 7.51, 6.19, 5.08, and 3.23, respectively. Our results demonstrated that sesame oil had a higher oxidation level than the other oil samples. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
| Externí odkaz: |
|