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Sesamin, sesamolin, and sesamol content of the oil of sesame seed as affected by strain, location grown, ageing, and frost damage
Author(s) -
Beroza Morton,
Kinman Murray L.
Publication year - 1955
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02640380
Subject(s) - sesamin , sesamol , sesame oil , food science , strain (injury) , threshing , frost (temperature) , horticulture , sesame seed , chemistry , botany , raw material , biology , materials science , antioxidant , composite material , biochemistry , organic chemistry , anatomy , sesamum
Summary The effect of strain and location grown on the sesmin, sesamolin, and sesamol content of oils from sesame seed chosen to represent a wide variety of genetic material is reported. Only differences in sesamin content due to strain were significant. Three of four oils exposed as the oil to 100°F. became rancid in two to three months. Rancidity of the oil was accompanied by lesser sesamin and sesamolin contents, and the ultraviolet spectrum of the oil was much altered. Oil from seed exposed as the seed to the same conditions for six months did not become rancid even though most of the seeds were damaged in threshing. The sesamol content of all the oils subjected to the accelerated ageing procedure increased, but the increase was greatest in the rancid oils. Frost damage of sesame seed markedly diminished the sesamin and sesamolin content of the oil.