Addition Of Sesamol Research Articles

Effect of simultaneous application of antioxidants in oil and in chicken on heterocyclic aromatic amine formation in deep-fat fried chicken breast

This study aimed to estimate the effects of simultaneous application of antioxidants in meat and in oil on heterocyclic aromatic amine (HAA) formation in fried chicken during 40 deep-fat frying cycles. The experiment was carried out by adding Adinandra nitida leaf extract (ANE) (200 mg/100 g) to chicken while adding tea polyphenols (TP) (40 mg/100 g), sesamol (SL) (40 mg/100 g), or rosemary extract (RE) (40 mg/100 g) to soybean oil. It was found that the addition of TP, SL or RE in oil reduced the lipid oxidation and the formation of total HAAs in meats. Adding ANE alone to meat reduced total HAA contents in meats by 11.98%–38.00%; simultaneously adding TP, SL or RE to oil reduced total HAA contents in meats by 33.98%–61.46%, 15.86%–44.94%, and 25.22%–48.01%, respectively, during 40 frying cycles. Pearson correlation analysis revealed significant correlations (all absolute values of correlation coefficients > 0.53) between HAA formation and oxidation indices. This research supplies evidence that adding antioxidants to both meat and oil inhibits HAA formation during deep-fat frying.

Comparative evaluation of four free radical scavengers for the inhibition of individual glycidyl ester formation in rice bran oil determined by UPLC‐MS/MS

SummaryThis research investigated the effect of carnosic acid (CA), tert‐butyl hydroquinone (TBHQ), sesamol (SL) and L‐ascorbyl palmitate (AP) on the inhibition of glycidyl esters (GEs) and oxidation parameter changes in rice bran oil (RBO) during heat processing. The electron spin resonance (ESR) analysis showed that the free radical scavenging ability of them was ranked as CA > TBHQ > SL > AP. With the addition of CA, TBHQ, SL and AP (0.6 g kg−1), the GEs content was reduced significantly from 987.98 ± 8.45 to 283.87 ± 4.78, 303.21 ± 4.38, 440.52 ± 3.82 and 500.55 ± 2.99 μg kg−1, respectively. All four free radical scavengers had the highest inhibitory effect on C18:2‐GE, followed by C18:1‐GE and C16:0‐GE. Moreover, the free radical scavengers were also effective to inhibit oil oxidation. Overall, the natural‐free radical scavenger may be a promising candidate to mitigate GE formation and oil oxidation due to its effectiveness and safety.

Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil

In the present study, the protective effects of sesamol and resveratrol on high oleic acid peanut oil were investigated. Different amounts of sesamol, resveratrol, and their combinations were added to the high oleic acid peanut oil to investigate the antioxidant effect and anti-isomerization effect to prevent cis to trans isomerization of double bonds. Rancimat results showed that the oil had the longest oxidation inducing time after adding 0.08% sesamol or 0.06% resveratrol (v/v). Thermogravimetric analysis suggested that when sesamol and resveratrol were added at 0.08% and 0.04% (v/v), the oxidation decomposition temperature was the highest. Schaal oven experiments indicated that the addition of sesamol and resveratrol could significantly reduce the peroxide content of high oleic acid peanut oil. The total fatty acid content in the oil samples increased significantly after high temperature treatment at 180 °C or 240 °C, and three new thermal isomerization trans products were measured (C18:1-9t, C18:2-9c,12t, C18:2-9t,12c). Meanwhile, the addition of sesamol (0.08%, v/v) or resveratrol (0.06%, v/v) significantly reduced the content of unsaturated fatty acid. For high oleic acid peanut oil heated to 180 °C, sesamol and resveratrol showed a better inhibitory effect on the production of trans-oleic acid than when heating at 240 °C.

Sesamol Enhances Cell Growth and the Biosynthesis and Accumulation of Docosahexaenoic Acid in the Microalga Crypthecodinium cohnii.

Sesamol is a strong antioxidant phenolic compound found in sesame seed. It possesses the ability to scavenge intracellular reactive oxygen species (ROS) and to inhibit malic enzyme activity and NADPH supply, resulting possibly in cell proliferation and alteration in the fatty acid composition. In the present study, the effect of sesamol on the growth and accumulation of docosahexaenoic acid (DHA) was investigated in the marine microalga Crypthecodinium cohnii, a prolific producer of DHA. C. cohnii showed a great decrease in the intracellular ROS level with the addition of sesamol. In contrast, the biomass concentration, DHA content (% of total fatty acids), and DHA productivity were significantly increased by 44.20, 11.25, and 20.00%, respectively (P < 0.01). Taken together, this work represents the first report of employing sesamol for enhanced production of DHA by C. cohnii, providing valuable insights into this alga for future biotechnological applications.

Correlation of antioxidant content and absorbance changes of DPPH during lipid oxidation

Absorbance of DPPH in isooctane has been developed to determine the degree of lipid oxidation and antioxidant capacities in lipid systems. Lard with or without addition of sesamol, a free radical scavenger, was thermally oxidized and absorbance of DPPH in isooctane, conjugated dienoic acid (CDA) values, p-anisidine value (p-AV), and sesamol content were analyzed. Changes of DPPH absorbance in early stages of oxidation were highly correlated to the decrease of sesamol content. In later stages of lipid oxidation, formation of radical scavenging compounds from oxidized lipids (RSOLs) played major roles in the decrease of DPPH absorbance. CDA and p-AV did not have good correlations with DPPH absorbance in lard systems. This study clearly shows that the content of free radical scavengers and/or RSOLs influenced the changes of DPPH absorbance, which cannot be determined by conventionally methods like CDA and p-AV methods.

Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems

The effects of lutein (100, 200mug/g muscle), sesamol (250, 500mug/g muscle), ellagic acid (300, 600mug/g muscle) and olive leaf extract (100, 200mug/g muscle) on lipid oxidation (thiobarbituric acid-reactive substances TBARs), colour (CIE L *, a *, b *), pH, texture profile analysis (TPA), water holding capacity (WHC), cooking losses and sensorial properties of fresh and cooked pork patties were investigated. Raw and cooked minced pork (M. longissimus thoracis et lumborum) containing added lutein, sesamol, ellagic acid or olive leaf extract were stored aerobically or in modified atmosphere packs (MAP) for up to 8 and 12days, respectively. Lutein, sesamol, ellagic acid and olive leaf extract had no significant effect on microbial status, cook loss, pH or WHC. Lipid oxidation was reduced (P<0.001) in raw and cooked pork patties stored in aerobic packs and in MAP following addition of sesamol, ellagic acid and olive leaf extract. Antioxidant effectiveness in raw and cooked patties was in the order: sesamol=ellagic acid>olive leaf extract>lutein. Lutein increased (P<0.001) b * yellowness values in raw pork patties. Addition of lutein, sesamol, ellagic acid and olive leaf extract to pork had no detrimental effects on the organoleptic properties of cooked patties but altered (P<0.05) instrumental textural attributes. Results highlight the potential of using natural functional ingredients in the development of functional pork products with enhanced quality and shelf-life.

Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

The effects of lutein (100 and 200 microg/g muscle), sesamol (250 and 500 microg/g muscle), ellagic acid (300 and 600 microg/g muscle) and olive leaf extract (100 and 200 microg/g muscle) on total viable counts (TVCs), lipid oxidation (thiobarbituric acid-reactive substances, TBARS), colour, oxymyoglobin oxidation, pH, water-holding capacity (WHC), sensorial properties of raw beef patties (M. longissimus thoracis et lumborum) stored in modified atmosphere packs (80% O(2):20% CO(2)) (MAP) aerobically at 4 degrees C for up to 8 and 12 days, respectively, were examined. All the nutraceuticals reduced (P<0.001) TVCs. The addition of sesamol, ellagic acid and olive leaf extract reduced (P<0.001) TBARS in raw beef patties in both packaging systems. Sesamol addition to beef resulted in lower (P<0.01) a* redness values and increased oxymyoglobin oxidation. Conversely, lutein and olive leaf extract reduced (P<0.001) oxymyoglobin oxidation relative to the control. The graded addition of ellagic acid and olive leaf extract improved (P<0.001) WHC.

Extraction of Lignan Compounds from Roasted Sesame Oil and their Effects on the Autoxidation of Methyl Linoleate

ABSTRACT: Lignan compounds were extracted from roasted sesame oil and their effects on the autoxidation of methyl linoleate (ML) were studied. Lignan compounds extracted from roasted sesame oil, sesamol, sesamin, and sesamolin, were added to ML, which was then oxidized at 60 oC for 18 h in the dark. Alpha‐tocopherol was separately added to ML for a reference antioxidant. Degree of ML oxidation was monitored by conjugated dienoic acid (CDA) contents and p‐anisidine value (PAV) by AOCS methods, and ML retention by gas chromatography. CDA contents and PAV of samples increased with the oxidation time at 60 oC in the dark, and ML decreased. Sesamol‐, sesamin‐, or sesamolin‐added samples showed lower CDA contents, PAV, and ML loss than the samples without lignans during oxidation in the dark, which indicated that lignan compounds lowered the ML autoxidation. The antioxidant activity of sesamol was significantly higher (P &lt; 0.05) than that of sesamin, sesamolin, or α‐tocopherol. Lignan compounds added to ML were degraded during the autoxidation of ML, and the degradation rate was higher in sesamol‐ than in sesamin‐, or sesamolin‐added ML, but was lower than in tocopherol‐added samples. As the lignan compounds concentration in ML increased, the degradation rate of lignans decreased, and the inhibition of the ML autoxidation by lignan compounds increased. The results strongly suggested that the autoxidative stability of ML could be improved by the addition of sesamol, sesamin, or sesamolin extracted from the roasted sesame oil.

Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat

ABSTRACTAntioxidants had no effect on the production of sulfur compounds, color change, and off‐odor intensity of irradiated turkey breast meat, but addition of sesamol + tocopherol or gallate + tocopherol was effective in reducing thiobarbituric acid‐reactive substance values and aldehydes, especially under aerobic conditions. Consumers preferred the color of irradiated raw and cooked meat to nonirradiated meat because the pink color of irradiated meat looked fresher. The packaging method was more important than the antioxidant treatment in reducing irradiation off‐odor because S‐compounds produced by irradiation easily volatilized under aerobic packaging conditions. Therefore, the combined use of aerobic packaging and antioxidants is recommended to improve consumer acceptance of irradiated poultry meat.

Antioxidative effects of sesamol and tocopherols at various concentrations in oils during microwave heating

The effectiveness of sesamol and tocopherols or their mixtures at different concentrations (50 to 800 ppm) on the oxidative stability of tocopherol-stripped oils was studied under microwave heating conditions. Microwave heating accelerated the oxidation of the purified substrate oils. The oxidative deterioration of the oils was significantly (P<0.05) retarded during microwave heating by the addition of sesamol or tocopherols, and also mixtures of these antioxidants. A combination of sesamol and γ-tocopherol was more efficient than that of sesamol and the other tocopherol homologues in inhibiting hydroperoxide formation in the oils. Useful levels of these antioxidants were 400 ppm for tocopherols and 50–400 ppm for sesamol. In general, the residual amount of sesamol in the oils during microwave heating was significantly greater (P<0.05) than that of tocopherols. Very effective combinations of tocopherols and sesamol as antioxidants for the purified oils were 200 or 400 ppm of γ-tocopherol and 50, 200 or 400 ppm of sesamol, respectively. © 1999 Society of Chemical Industry