ゴマ油によるフライ食品の酸化安定性について

• 福田 靖子

  市邨学園短期大学

• 大澤 俊彦

  名古屋大学農学部

• 川岸 舜朗

  名古屋大学農学部

• 並木 満夫

  名古屋大学

書誌事項

タイトル別名

• Oxidative stability of foods fried with sesame oil.

抄録

The deterioration of oils and the degradation of antioxidants in croÛton 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°C for one month, the PV (meq/kg) of each oil extracted from croûton was 613.0 (corn oil), 80.0 (unroasted sesame oil) and 6.0 (roasted sesame oil), respectively. Tocopherol in croûton 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 croÛton 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.

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 35 (1), 28-32, 1988

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390001206405362560
• NII論文ID: 130003788686
• DOI: 10.3136/nskkk1962.35.28
• ISSN: 00290394
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可