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The inhibitory effects of sesamol and sesamolin on the glycidyl esters formation during deodorization of vegetables oils
Author(s) -
Han Lipeng,
Li Jiahui,
Wang Shujie,
Cheng Weiwei,
Ma Lukai,
Liu Guoqin,
Han Dongxue,
Niu Li
Publication year - 2021
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10989
Subject(s) - sesamol , chemistry , food science , antioxidant , organic chemistry
BACKGROUND Glycidyl esters (GEs) have attracted worldwide attention for their potential harm to human health. The GEs in edible oils mainly form during the deodorization of the oil refining processes. We used sesamol and sesamolin to inhibit the formation of GEs in model corn oil (MCO), model palm oil (MPO) and model rice bran oil (MRO) during a deodorization process. RESULTS The results showed that, in the three model oils, the total GE content was in the following order from highest to lowest: MRO (1437.98 μg kg −1 ) > MPO (388.64 μg kg −1 ) > MCO (314.81 μg kg −1 ). The inhibitory effect of the three antioxidants on the formation of GEs in the MCO was in the following order from strongest to weakest: tert‐butylhydroquinone (TBHQ) > sesamol > sesamolin. CONCLUSION When the mass percentage of sesamol was 0.05%, its inhibition percentage on GEs was close to the inhibition percentage of 0.02% added TBHQ. The present study provides a foundation for understanding how to inhibit the formation of GEs in oils by adding sesamol during the deodorization process.