Effect of Extracts from Sesame Seeds on the Stability of Fish Oil

Abstract

Additive effects of extracts from sesame seeds for preventing the oxidation of fish oil (sardine oil) were examined by the Rancimat method at 80 °C under 20 L/h air flow or by an oven test at 5 and 20 °C. Extracts were obtained from raw and roasted sesame seeds using water, methanol and ethyl ether as extracting solvents. In the Rancimat test, the ethyl ether extract clearly inhibited fish oil oxidation while water and methanol extracts exerted no such effect. The ethyl ether extract suppressed peroxide formation in the oven test, but expressed greater antioxidant effect at 5 °C than 20 °C.