The contents of lignans in commercial sesame oils of Taiwan and their changes during heating

dc.contributor 國立臺灣師範大學人類發展與家庭學系 zh_tw Wu WH en_US 2014-12-02T06:39:49Z 2014-12-02T06:39:49Z 2007-01-01 zh_TW
dc.description.abstract Sesame lignans have multiple functions and were recently reported to have potential as sources of phytoestrogens. Sesame oils used in Taiwan are expelled from roasted sesame seeds with dark colour and strong flavour. This study analyzed lignan contents of 14 brands of sesame oils, and found their mean of total lignans to be 11.5g/g; 82% and 15% of the lignans were sesamin, and sesamolin, respectively. Sesamol contents were relatively higher in those with darker colour. In use as a cooking oil, heating at 180C for 4in did not change the content of lignans, but the level of sesamol increased after heating at 180C for 20in. Heating at 200C for 20in caused a significant loss of sesamolin and sesamol. From our calculation, ingestion of 10 of sesame oil is adequate to provide the level of lignans that might benefit cardiovascular health, as found by other studies. Cooking at temperatures above 200C will cause loss of some lignans, but sesamin, a source of phytoestrogen, is relatively heat-stable. en_US
dc.description.uri zh_TW
dc.identifier ntnulib_tp_A0305_01_006 zh_TW
dc.identifier.issn 0308-8146 zh_TW
dc.language en_US zh_TW
dc.publisher Elsevier en_US
dc.relation Food Chemistry, 104(1), 341-344. en_US
dc.subject.other Sesame oil en_US
dc.subject.other Sesamin en_US
dc.subject.other Sesamolin en_US
dc.subject.other Sesamol en_US
dc.subject.other Heating en_US
dc.title The contents of lignans in commercial sesame oils of Taiwan and their changes during heating en_US
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