Ethanolic extraction for sesame oil

• Main Authors: Huang, Cheng-Jhih, 黃承智
• Other Authors: Wu, Ming-Chang
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/a6snjv

碩士 === 國立屏東科技大學 === 食品科學系所 === 105 === Lipid oxidation has been recognized as the major problem affecting the quality of edible oils. It also causes the deteriorative changes in the chemical, sensory and nutritional properties. Sesame oil is known to be significantly resistant to oxidative rancidity. Today, different food processing methods are also involved in sesame oil produced, such as microwave technology, infrared heating technology, look forward to produce better quality. In this study, ethanol was used as the solvent to extract sesame oil. During pretreatment, different concentrations of four ethanol groups (30%, 50%, 70% and 95%) will be used to determine the extraction efficiency. Then, experiments such as DPPH radical scavenging activity, total phenol content and so on were used to confirm the contributions of antioxidants. At the same time, four groups of the traditional sesame oil (120℃, 150℃, 180℃ and 210℃) which was processed from roasting and squeezing treatment was used as the control. The results of the first stage showed the higher ethanol concentrations produced lower total phenolic content, total flavonoid content, ABTS and DPPH radical scavenging activity. The extraction with 95% ethanol got the lowest acid value, peroxide value and thiobarbituric acid value. Lignans was regarded as the most active compound in sesame, by determination of HPLC, the results showed that 120℃traditional process oils increased the most sesamin contents, 30% ethanol extract oils increase the most sesamolin contents, 210℃traditional process oils increased the most sesamol contents. In the second stage, eight weeks oven storage experiments with 65℃, 120℃, 210℃traditional process and 30% ethanol extract oils was carried out. The results showed traditional process with 210℃showed the best antioxidative activity, 30% ethanol extract oils were the second. Therefore, ethanol extract oils contain more lignans, while the antioxidant capacity from lignans less than antioxidant substances which are from Maillard reaction. In the future, ethanol extract sesame oils with favorite amber color will be potential to replace low temperature roasted sesame oil, and more useful for vegetable salad.