• 한국식생활문화학회지
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• 제32권2호
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• pp.128-134
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• 2017

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

• 한국식생활문화학회지
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• 제28권5호
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• pp.525-532
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• 2013

This study aimed to find oils that can replace high-priced sesame oil. The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.

• 한국식품과학회지
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• 제46권2호
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• pp.127-134
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• 2014

참치유 보강 에멀젼에 첨가된 참기름은 클로로필의 존재 하에 $25^{\circ}C$, 1,700 lux의 빛에서 에멀젼 유지의 광산화를 유의하게 감소시켰다. 또한 참기름의 첨가는 에멀젼의 광산화 중 산성 조건에서 클로로필로부터 전환된 페오피틴의 분해속도를 낮추어 일중항산소 생성이 많았을 가능성에도 불구하고 일중항산소와 라디칼 소거능을 가진 인지방질, 토코페롤, 폴리페놀 화합물을 제공함으로써 참치유 보강 에멀젼 유지의 산화안정성을 개선하였으며 인지방질, 토코페롤에 비해 폴리페놀 화합물이 더 큰 영향을 주었다. 리그난 화합물은 에멀젼의 광산화 중 변화를 보이지 않아 물리적 기전에 의한 일중항산소 소거 작용을 암시하였다.

• Food Science and Biotechnology
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• 제16권6호
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• pp.981-987
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• 2007

Effects of lignan compounds (sesamol, sesamin, and sesamolin) extracted from roasted sesame oil on the autoxidation at $60^{\circ}C$ for 7 days and thermal oxidation at $180^{\circ}C$ for 10 hr of sunflower oil were studied by determining conjugated dienoic acid (CDA) contents, p-anisidine values (PAV), and fatty acid composition. Contents of lignan compounds during the oxidations were also monitored. ${\alpha}$-Tocopherol was used as a reference antioxidant. Addition of lignan compounds decreased CDA contents and PAY of the oils during oxidation at $60^{\circ}C$ or heating at $180^{\circ}C$, which indicated that sesame oil lignans lowered the autoxidation and thermal oxidation of sunflower oil. Sesamol was the most effective in decreasing CDA formation and hydroperoxide decomposition in the auto- and thermo-oxidation of oil, and its antioxidant activity was significantly higher than that of ${\alpha}$-tocopherol. Sesamol, sesamin, and sesamolin added to sunflower oil were degraded during the oxidations of oils, with the fastest degradation of sesamol. Degradation of sesamin and sesamolin during the oxidations of the oil were lower than that of ${\alpha}$-tocopherol. The results strongly indicate that the oxidative stability of sunflower oil can be improved by the addition of sesamol, sesamin, or sesamolin extracted from roasted sesame oil.

• 약학회지
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• 제27권2호
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• pp.169-176
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• 1983

The verification of genuine sesame oil can be examined by determination of the ratio of fatty acid. Fatty acids were extracted from the saponifiable substance of sesame oils. Fatty acids were methylated with the 14% boron trifluoride methanol solution and injected into a gas chromatograph with Unisole 3000 column and finally determined the molecular weight by mass spectrometry. The fatty acids in laboratory prepared sesame oils were composed mainly of oleic acid 36.7-42.8% and linoleic acid 39.0-46.6%, including palmitic acid 7.9-9.l%, stearic acid 4.1-5.6%, linoleic acid 0.1-3.0%, arachidic acid 0.5-1.0% and eicosenoic acid 0.1-0.5%. The above results allow the estimation of genuine sesame oil, mixed with rape seed oil, soybean oil, perilla oil, etc. In 53 samples, 14 samples were estimated as genuine and it was found that erucic acid was contained in 31 samples, linoeic acid was highly contained in 14, high quantity of linolenic acid was in 7 and palmitic and oleic acid were highly involved in 3.

• 한국식품위생안전성학회지
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• 제6권1호
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• pp.57-66
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• 1991

참기름의 변조 여부를 쉽게 판별하고, 변조에 사용된 혼입유의 실태를 파악할 수 있는 방법으로써 FV(Fatty acid ratio & villavecchia reaction) value를 상요하였다. FV value 는 gas chromtography로 지방산 조성을 분석하여 C18: 1 + C18 : 2/C16 : $0{\times}C18$ : 3값을 구하고 이 값에 modified cilavecchia -suarez test(MVTV)에서 얻어진 값을 곱하여 결정하였다. 이 FV value를 이용하여 전남 지방 시장등지에서 구입한 참기름 총 74건에 대해 그 순도를 판별하고 변조에 사용된 혼입유의 실태를 파악하였다. 수거된 참기름들에 대해 FV value 로 산출한 결과 총 74건 중 11건만이 순수한 참기름으로 추정되어졌다. 변조에 상용된 혼입유의 실태를 산출된 FV value로 추정한 결과 대두유 혼입이 23건으로 가장 많았으며, 그밖에 미강유 혼입 및 깻묵을 유기용매로 재 추출한 참기름이 각각 10건, 들깨유 혼입이 8건, 옥수수유 혼입이 7건, 면실유 혼입이 3건, 채종유 혼입이 2건 등이었다.

• Clinical and Experimental Reproductive Medicine
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• 제48권1호
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• pp.34-42
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• 2021

Objective: Studies of the effects of estrogens on the male reproductive system have emphasized the role of these hormones in male fertility. Sesame oil has many phytoestrogenic compounds and may improve male fertility. This study investigated the effects of sesame oil and different concentrations of estrogen on sperm parameters and DNA integrity in male mice. Methods: Twenty old NMRI (The Naval Medical Research Institute) male mice (40 weeks; weight, 30-35 g) were treated with sesame oil or different concentrations of estrogen (estradiol, 1 and 10 μL/kg/day) or received no treatment (controls). After 35 days, sperm parameters and DNA integrity were assessed and analyzed. Results: Sperm count, progressive motility, and morphology were decreased in the group that received 10 μL/kg of estradiol. A remarkably lower percentage of DNA fragmentation and protamine deficiency were detected in the group that received 1 μL/kg of estradiol. In the groups that received sesame oil and 1 μL/kg of estradiol, the numbers of spermatogonia and Leydig cells were higher than in controls. The combination of sesame oil and 1 μL/kg of estradiol led to improved sperm parameters and chromatin and testicular structure. Conclusion: Based on this study, consumption of sesame oil and a low concentration of estradiol may improve testicular function in older mice.

• 한국식품위생안전성학회지
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• 제3권3호
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• pp.105-109
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• 1988

순수 참기름을 판정하기 위한 기초자료를 얻기 위하여 사지별에 따른 5종류의 참기름 및 3종류의 채종유를 시료로 하여 TLC 에 의하여 triglyceride를 분획하고 HPLC에 의하여 PN별로 분획하였다. 이상의 결과를 요약하면 다음과 같다. 1) 산지별에 따른 5종류의 참기름은 PN42, 44, 46, 48 및 50의 5획분으로 분획되었으며 그 조성이 동일하여 진위 판정의 자료로 이용 가능하였다. 2) 제주도산 및 전남 채종유의 triglyceride는 PN40~56 획분이 부리 동정되었으며 캐나다산 채종유에서는 PN 36~52의 9획분이 동정되었다. 3) 참기름의 PN별 획분과 비교하여 볼 때 전남 채조유 에서는 PN48, 52, 54 및 56 획분, 제주도 채종유에선 PN42, 52, 54 및 56획분이 유용한 자료가 되었다. 4) 캐나다산의 채종유에서는 PN42, 48 및 52획분의 조성이 특징적이었다. 5) 참기름에 채종유를 4% 혼합한 경우 PN 별 조성으로부터 순수 참기름의 판정이 가능하였지만 이들 data에서 통계적 처리등의 수단으로 더욱 상세히 검토되면 향상된 분석법이 될 것으로 생각된다.

• 한국식품영양과학회지
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• 제7권2호
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• pp.29-34
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• 1978

It was conducted to find out that the influence of lipids on blood cholesterol level of chicks and ducks. In this experiments, a comparative study was carried out using chicks and ducks divided into four groups with various diet for the period of four weeks. The results were as follows: 1. The mean value of hematocrit was significantly lower for the chicks fed sesame oil and soybean oil than the chicks fed duck meat. The value of hematocrit was higher for the ducks fed sesame oil, soybean oil and duck meat than for the control group. 2. Blood glucose level was higher for the ducks group than the chicks group. It was lower blood glucose level for the chicks and ducks fed duck meat than any other groups. 3. Blood cholesterol level was lower for the chicks fed sesame oil, soybean oil, and duck meat than for those fed the basal diet(control group). In the ducks group, blood cholesterol level was high. But in the liver organ, it was lower blood cholesterol level for the chicks and ducks fed sesame oil, soybean oil and duck meat, respectively than for those fed the basal diet(control group). 4. Phospholipid of the chicks which were control groups was lower value than for those fed sesame oil and duck meat fed, the value of phospholipid was higher value.

• 한국응용과학기술학회지
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• 제29권2호
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• pp.323-329
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• 2012

참기름은 고소한 고유의 향미와 우수한 산화안정성으로 인하여 예로부터 우리 민족이 즐겨온 식용유 및 조미료의 일종으로 인식되어 왔다. 그러나 참기름은 다른 식용유지와 달리 화학적 정제공정을 거치지 않는 압착식용유로 이의 제조공정 중 볶음-압착공정에서 발암물질인 benzo(a)pyrene[B(a)P]이 다량 생성되는 것으로 알려져 사회적인 문제를 야기 시키고 있는 실정이다. 참기름에서 B(a)P가 검출되는 이유는 원료 참깨에 근본적으로 소량이 함유되어 있었으며, 볶음공정에서 가장 많은 양이 생성되었고, 압착공정에서도 일부 생성되었다. 이에 본 연구에서는 참깨를 볶는 과정에서 기존의 볶음기를 이용한 방법에 비해 가정용 전자레인지를 이용한 microwaving 볶음을 적용해 본 결과 확연한 차이를 발견 하였다. 상대적으로 microwaving 볶음은 5~10분이 적합하였으며, 참기름 제품에서의 B(a)P 함량은 0.53~0.79 ${\mu}g/kg$으로 볶음기를 이용한 직화법에 비하여 그 함유량이 1/2 이하의 수준을 나타내었다. 이상에서 살펴 본 바와 같이 참깨의 볶음조건에 따라 참기름에서의 B(a)P 함량은 약 2배 이상의 차이를 나타내어 microwaving을 이용한 참깨의 볶음-착유공정이 참기름에서의 B(a)P 생성량 극소화에 절대적인 영향을 미치는 것으로 파악되었다.