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http://dx.doi.org/10.12925/jkocs.2012.29.2.19

Benzo(a)pyrene Reduction in Sesame Oil Using Microwaving Method  

Oh, Sung-Cheon (Dept. of Food & Pharmacy, Daewon University College)
Publication Information
Journal of the Korean Applied Science and Technology / v.29, no.2, 2012 , pp. 323-329 More about this Journal
Abstract
Sesame oil has superior oxidation stability and unique roasting flavor. Accordingly, this has been used for edible oil as well as a seasoning material for a long time in Korea. But sesame oil is a simple pressed oil, unrefined. During manufacturing process of roasting-expression, benzo(a)pyrene[B(a)P] formed as a strong carcinogenic substance causes a social problem. Detection of B(a)P in sesame oil was due to residual content in raw-sesame seeds and formation in roasting-expressing process. Especially, maximal forming process was roasting. Accordingly, in this study applied the traditional roasting method by roaster and microwaving method as a new type. Best roasting time by microwaving was for 5~10 min, B(a)P content in sesame oil was 0.53~0.79 ${\mu}g/kg$. These B(a)P contents showed 1/2 level than direct roasting method by roaster. As a result, B(a)P contents in sesame oil appeared the difference of more than 2 times according to roasting condition of sesame seed. For minimizing of B(a)P content in sesame oil is demanded roasting of sesame by microwaving than direct roasting by roaster.
Keywords
benzo(a)pyrene; microwaving; sesame oil; roasting process;
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