Isolation of Sesaminols as Antioxidative Components from Roasted Sesame Seed Oil
スポンサーリンク
概要
- 論文の詳細を見る
Two antioxidative compounds were isolated from the oil of sesame seeds roasted at 230°C for 15 min and identified as sesaminols (isomers) by MS and NMR analysis. Although sesaminols are present in refined unroasted sesame seed oil, we have demonstrated their presence also in the oil from the roasted sesame seed without refining for the first time. Furthermore, the amounts of sesaminols in sesame seeds were increased by roasting. Sesamol and melanoidin-like browning compounds have been believed to contribute to the antioxidant activity of roasted sesame seed oil, but the present study revealed that sesaminols also play an important role in the antioxidant activity of roasted sesame seed oil.
- 日本油化学会の論文
- 2003-06-01
著者
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Kumazawa S
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Kumazawa S
School Of Food And Nutritional Sciences University Of Shizuoka
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Kumazawa Shigenori
静岡県立大学 食品栄養科学部
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NAKAYAMA Tsutomu
Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit
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Kumazawa Shigenori
Mcc-group Science & Technology Research Center Mitsubishi Chemical Corporation
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Kumazawa Shigenori
Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti
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USUI Yumiko
Institute for Environmental Sciences, University of Shizuoka
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Kumazawa Shigenori
School Of Food And Nutritional Sciences And Coe Program Of 21st Century University Of Shizuoka
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KOIKE Miho
Department of Food Science, Faculty of Education, Shizuoka University
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USUI Yumiko
Department of Food Science, Faculty of Education, Shizuoka University
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FUKUDA Yasuko
Department of Food Science, Faculty of Education, Shizuoka University
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Koike Miho
Department Of Food Science Faculty Of Education Shizuoka University
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Usui Yumiko
Institute For Environmental Sciences University Of Shizuoka
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Fukuda Yasuko
Department Of Food Science Faculty Of Education Shizuoka University
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Nakayama T
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Nakayama Tsutomu
Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti
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