Evaluation of antioxidant capacity of sesamol and free radical scavengers at different heating temperatures

• Published in: European journal of lipid science and technology Vol. 113; no. 7; pp. 910 - 915
• Main Authors: Yeo, JuDong, Park, JungWoo, Lee, JaeHwan
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag 01.07.2011; WILEY‐VCH Verlag; Wiley-VCH
• Subjects: Antioxidant capacity; Biological and medical sciences; Fat industries; Food industries; Free radical scavengers; Fundamental and applied biological sciences. Psychology; Oxidation temperature; Sesamol; Oils and fats industry; Temperature; Heating; Antioxidant capacity; Oxidation; Sesamol; Antioxidant; Radical scavenger; Free radical; Free radical scavengers; Oxidation temperature
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.201000553

Sesamol is a natural antioxidant found in sesame oil from roasted sesame seeds. Activation energy and antioxidant capacity of sesamol were determined and compared with other free radical scavengers (FRSs) including tert‐butylated‐hydroxyquinone (TBHQ), butylated‐hydroxyanisol (BHA), or α‐tocopherol in a lard model system treated with different heating temperature. Each FRS was added in lard and heated at 90, 120, 150, and 180°C for 48, 24, 8, or 2 h, respectively and antioxidant capacity was evaluated by conjugated dienoic acid (CDA) value, conjugated diene hydroperoxides, p‐anisidine value (p‐AV), and a modified 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) method. Apparent activation energy of sesamol was determined as 12.98 kcal/mol in a lard model system. Antioxidant capacity of sesamol was as good as that of TBHQ and was higher than those of BHA and α‐tocopherol at 90, 120, and 150°C based on CDA, conjugated diene hydroperoxides, and p‐AV assays. The results of a modified DPPH method showed that each FRS showed different distribution of radical scavenging compounds from oxidized lipids (RSOLs) during oxidation. Sesamol may replace synthetic FRSs like TBHQ and BHA in processed foods treated with high temperature. Practical application: Processed foods are frequently treated with high temperature during oven‐drying, roasting, baking, and deep‐fat frying. This study showed that sesamol, one of natural antioxidants, had stronger antioxidant capacities than other synthetic FRSs at the temperature ranges from 90 to 180°C. The results of this study can be applied in food industries producing deep‐fat fried foods including snacks, chips, and French fries to extend the shelf‐life of final foods with high temperature treatment.