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http://dx.doi.org/10.3746/jkfn.2002.31.1.017

Comparative Studies on the Fatty Acid Composition of Korean and Chinese Sesame Oils and Adulterated Sesame Oils with Commercial Edible Oils  

강치희 (울산보건환경연구원)
박재갑 (경남보건환경연구원)
박정웅 (경남보건환경연구원)
전상수 (경남보건환경연구원)
이승철 (경남대학교 생명과학부)
하정욱 (경남대학교 생명과학부)
황용일 (경남대학교 생명과학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.1, 2002 , pp. 17-20 More about this Journal
Abstract
This study was carried out to determine the composition of fatty acids from the samples such as Korean and Chinese sesame oils and adulterated sesame oils with commercial edible oils including soybean and corn oils collected in Gyeongnam area. The fatty acid composition of sesame oils extracted from commercial Korean and Chinese sesame showed similar pattern except the result that Korean sesame oils contained lower levels of palmitic acid, stearic acid and higher level of linolenic acid than Chinese sesame oils. In adulterated sesame oils with commercial soybean oil, the composition of linolenic acid was increased 0.73$\pm$0.05%, 1.25$\pm$0.04% by adding of commercial soybean oil, 3%, 9%, respectively. And that of the linoleic acid was 50.22$\pm$0.06%, 51.14$\pm$0.05% by 5%, 9% addition of commercial corn oil, respectively. From these results, sesame oils and adulterated sesame oils with commercial edible oils will be verified by the composition analysis of fatty acids.
Keywords
Korean sesame oils; Chinese sesame oils; adulterated sesame oils; fatty acid;
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