Antioxidant Activity of Sesamin in Canola Oil

• DOI: 10.1007/s11746-012-2198-4
• Publication Date: 2013-01-10T05:48:10Z
• Authors: Wenhui Si; Phil Fei Xie; Ka Ying Ma; Yintong Liang; Xiao Bo Wang; Hau Yin Chung; Zhen‐Yu Chen
• Keywords: Sesamin; Butylated hydroxytoluene; Linolenic acid; Vegetable oil; Lipid Oxidation

Abstract The present study presents the antioxidant activity of sesamin in canola oil compared with that butylated hydroxytoluene (BHT) by monitoring oxygen consumption and decrease linoleic acid α‐linolenic acid. oxidation was conducted at 35, 60, 90, 120 180 °C addition 50–400 ppm sesamin. Results from test showed dose‐dependently inhibited concentrations 50–200 temperatures 60–180 °C, however, lost its a low temperature 35 °C. fatty analysis also demonstrated 50, 100 200 prevented oil. Both less effective than BHT as an It therefore concluded could prevent lipid frying fats oil, not potent BHT.