• 한국식품과학회지
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• 제40권2호
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• pp.141-145
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• 2008

흑참깨분 참기름과 흰참깨분 참기름 및 흰통참깨로 제조한 상업용 참기름의 산화유도기간, 과산화물가, 전자공여능을 측정하여 각 참기름의 산화안전성을 비교하였다. 흑참깨분 참기름의 산화 유도기간은 평균 12.25시간으로 흰참깨분 참기름의 4.37시간에 비하여 2.8배 이상인 것으로 나타났으며, 상업용 참기름은 9.1시간이었다. 저장 12일 후 과산화물가를 비교해 보면 흑참깨분 참기름이 1.3 meq/kg oil, 흰참깨분 참기름이 18.2 meq/kg oil, 상업용 참기름이 1.7 meq/kg oil인 것으로 나타났다. 또한 전자공여능은 흑참깨분 참기름이 각 사용 농도 별로 흰참깨분 참기름에 비해 평균 9% 이상 높은 것으로 나타남에 따라, 동일한 조건에서 흑참깨분 참기름의 산화안전성이 흰참깨분 참기름이나 상업용 참기름에 비해서도 대등하거나 우수함을 알 수 있었다. 이는 흑참깨분 참기름에는 기존의 참기름에 함유된 sesamol 및 sesamolin과 같은 리그난류 뿐 만 아니라 흰참깨분 참기름에는 들어 있지 않은 적갈색 탄닌계 색소 성분이 존재하기 때문인 것으로 예측되었다.

• 한국식품영양과학회지
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• 제38권3호
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• pp.280-286
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• 2009

본 연구에서는 참기름, 흑참기름, 들기름 및 올리브유 추출물의 생리활성을 비교, 분석하고자 하였다. 참기름, 흑참 기름, 들기름 및 올리브유 추출수율은 각각 0.94%, 0.70%, 0.48% 및 0.30%로 참기름의 경우, 추출수율이 가장 높았으며, 올리브유의 경우 가장 낮았다. 참기름, 흑참기름, 들기름 및 올리브유 추출물의 총 플라보노이드 함량은 각각 2.7%, 1.9%, 3.0% 및 1.4%이었고, 총 페놀 함량은 각각 6.5%, 4.5%, 4.1% 및 10.1%이었다. DPPH radical 소거능은 참기름> 올리브유> 들기름> 흑참기름 추출물의 순으로, 참기름 추출물이 가장 강한 효과를 보였다. 참기름, 흑참기름, 들기름 및 올리브유의 SOD 유사활성은 1,000 ppm일 때 0.1%, 36.2%, 34.5% 및 31.0%, 5,000 ppm일 때 0.2%, 67.2%, 90.2% 및 46.7%이었다. 아질산염 소거능은 참기름> 흑참기름> 들기름> 올리브유 추출물의 순으로, 참기름 추출물이 가장 강했다. 올리브유 추출물의 경우 B. cereus, M. luteus, E. coli, S. Enteritidis 모두에서 강한 항균효과를 보인 반면, 흑참기름 추출물의 경우는 M. luteus와 E. coli에서만 약한 항균효과를 보였다. 한편 참기름 및 들기름 추출물에서는 항균활성이 나타나지 않았다.

• 동아시아식생활학회지
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• 제15권2호
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• 동아시아식생활학회:학술대회논문집
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• 동아시아식생활학회 2004년도 참깨과학 국제학술대회 발표 논문집
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• 한국작물학회지
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• 제45권3호
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• pp.203-206
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• 2000

Although lignans of sesame seed, sesamolin and sesamin have been known as possessing an antioxidant activity, it is less known about their contents of the sesame cultivated in Korea. Collections of sesame cultivated in Korea were used for studies on their lignans content of the seed and fatty acids composition of the oil. The sesamin content of sesame seed with white-coat were 370.29 mg/100g seed, while that of sesame seed with black-coat were 246.58mg/100g seed. Also, the sesamolin contents of sesame seed were 202.22 mg/100g seed in white-coat cultivars and 132.68 mg/100g seed in black-coat sesames. Hence, the lignan content of white-coat sesame cultivars was significantly hi임or than that of black-coat ones. Korean sesame cultivars also showed considerably higher sesamin content than sesamolin content in seeds. The correlation between sesamin and sesamolin contents was not recognized in Korean sesame cultivars. The stearic acid of white-coat sesame was significantly higher than that of black-coat one (p＜0.05).

• 한국식품영양학회지
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• 제15권4호
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• pp.337-341
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• 2002

옥수수배아, 소맥배아, 탈피땅콩, 겨 자. 후추를 조분쇄하여 직화법으로 볶은 다음 옥수수기름과 혼합하고 열처리하여 향미유 원액을 얻었다. 이 원액과 옥수수기름을 혼합하고 여기에 유용성 천연색소 추출물과 O.R.Paprika를 처리하여 참기름 고유의 외관과 향미가 유사한 대체 향미유를 개발하였다. 이리 이화학적 특성을 참기름과 직접 비교해 본 결과 유리지방산 함량은 약 1/14 수준이었으며, 기타 항목에서는 거의 유사한 결과를 나타내었다. 이 향미유를 이용한 조리실험 결과 갈비절임, 볶음, 튀김, 김구이 및 약과튀김 등에서 우수한 특성을 보여 참기름 대체용으로의 기능이 충분한 것으로 확인되었다.

• 동아시아식생활학회지
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• 제17권4호
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• pp.520-531
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• 2007

In this study, we found that the moisture content of black sesame seeds increased in proportion to steaming time, and it decreased in reverse proportion to the roasting temperature and time. The crude fat and crude ash contents were shown to be in the order of steamed black sesame>raw black sesame and roasted black sesame>raw black sesame, Crude protein decreased in reverse proportion to the steaming time, and more crude protein was found in the raw black sesame samples than in the roasted black sesame samples. The contents of sesamin, sesamolin, and total lignans were shown to be in the order of roasted black sesame>raw black sesame>steamed black sesame. In the steamed black sesame samples, sesamin showed its highest level with 20 minutes of treatment, and sesamolin showed its highest level with 15 minutes of treatment. In the roasted black sesame samples, sesamin, sesamolin, and total lignans showed their highest levels with 15 minutes of treatment at $100^{\circ}C$. The phenolic compound content increased in proportion to steaming time in the steamed samples, and reached a peak after 15 minutes of treatment at $100^{\circ}C$, and then decreased after 20 minutes. SOD-like activity reached a peak after 15 minutes of treatment, and in the roasted sample it reached a peak after 15 minutes of treatment, and then decreased after 20 minutes. SOD-like activity was comparatively lower than tocopherol and higher than sesamol. The intensity of electron donating ability, following 30 minute treatments, was shown to be highest in the steamed black sesame samples after 25 minutes of treatment, and next highest in the roasted black sesame samples after 15 minutes at $100^{\circ}C$. The electron donating ability was comparatively lower than tocopherol and sesamol. With regard to lecithin's antioxidant effects, the steamed samples showed a higher oxidation restriction rate in proportion to time, and the roasted samples showed the highest rate after 15 minutes of treatment, and then decreased after 20 minutes of treatment. for hydroxyl radical scavenging, similar scavenging activity to tocopherol, and comparatively higher scavenging activity than sesamol, was shown in all samples: all samples showed scavenging abilities of 90% or higher. In summary, this study applied three different treatment methods to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and functional characteristics. The results showed that roasting can be used for other purposes than producing oil, and also suggested that methods other than roasting can be used in a variety of ways in cooking. Also, the different treatment methods can be applied in cooking in a variety of ways, to enhance functionality and preference.

• 분석과학
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• 제15권3호
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• pp.248-255
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• 2002

The contents of ${\alpha}$-, ${\beta}$-, ${\gamma}$-, and $\delta$-tocopherols in sesame oils were determined by high performance liquid chromatography with UV detection. ${\alpha}$-Tocopherol contents ranged from 10.28 to 19.79 mg/g oil, ${\beta}$-tocopherol contents from 8.22 to 20.10 mg/g. However, both ${\gamma}$- and $\delta$-tocopherol were less than 1.49 mg/g or not detected. ${\gamma}$-Tocopherol was not detected from both unroasted white and black sesame seed oils. Significantly higher level of tocopherol in sesame oil than other oils is an evidence of the reason why it is highly stable and prevents oxidation. The tocopherol composition for twenty sesame oils was classified by using principal component analysis.

• 대한가정학회지
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• 제17권3호
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• pp.45-52
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• 1979

The study was an attempt to compare the Korean home-made sesame oil (sample A) with the market goods in Korean (sample B) and in Japan (sample C) for their flavor and cooking after an hour heating. And there were 5 spices used green onion , garlic, ginger, black pepper and red pepper in heating process of the sesame oil. The results obtained were as follows : 1) On the chemical changes of AV, IV, SV, TBAV, and the appearence of color and viscosity , it was supposed that the changes were showed merely more by the heating than the heating of the spices addition. Among the spices garlic was noticed to change greatly in comparison with the other spices. And A was showed to change a little respectively at color , SV, which B, C changed more. 2) Through the sensory examination there was not of significant effect in the strength and acceptability after an hours heating between sample A, B and C. 3) Basic aroma component of the fresh sesame oil and the heating in the carbonyl fraction were analyzed and indentified by G L C. N-hexanal, n -heptanal , n-octanal etc were increased by means of the heating , sample b remarkably more than A.

• Applied Biological Chemistry
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• 제36권6호
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• pp.407-415
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• 1993

참깨를 100, 200, $300^{\circ}C$에서 각각 30, 60, 90, 120분 동안 볶은 다음 짜낸 참기름의 수율과 갈색침전물의 생성량을 조사한 결과, $200^{\circ}C$에서 90분간 볶은 경우가 기름의 수율이 높고 갈색침전물함량이 낮았다. 관능검사에의한 참기름의 향과 맛을 평가하였을 때도 $200^{\circ}C$에서 90분간 처리구가 가장 좋게 나타났으며, 가장 많은 수의(31 화합물) 휘발성향기성분이 분리, 동정되었다. 이 시료에는 다른 처리구에 비해 furfurals(달콤한 사탕냄새)과 pyrazines(고소한 냄새)의 함량이 높은 반면, 기름의 산화취를 내는 화합물인 aldehydes$(C5{\sim}C10)$와 ketones의 함량이 낮았다. 따라서 향기와 냄새 좋은 참기름을 얻기 위해서는 참깨를 $200^{\circ}C$에서 90분간 볶는 것이 좋을 것으로 사료된다.