Summary and Conclusions
Sesamol possesses marked antioxidant activity in lard and also exhibits a pronounced protection for vegetable oils, especially for sesame oil.
The antioxidant activity of sesamol strengthens the assumption that free sesamol is responsible for the unusual stability of hydrogenated sesame oil, a subject which has been reported in another article in this series.
The use of sesamol as a commercial antioxidant would probably not be permitted until it has been shown to possess no undesirable physiological activity. However the presence of sesamol in concentrations up to 0.2% in sesame oil, one of the oldest edible oils known to man, would probably indicate that no serious adverse physiological problem exists in this respect. Although usually present in a bound form (sesamolin), this sesamol is known to be liberated by the action of mineral acids, even when quite dilute.
Sesamol is a very low molecular weight compound which is sufficiently volatile to be removed by deodorization, consequently it should be added to the fat after deodorization.
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Rockefeller Foundation Fellow from the Ministerio de Agricultura y Cria, Division de Quimica, El Valle, D. F., Venezuela.
One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S. Department of Agriculture.
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Budowski, P. Sesame oil. III. Antioxidant properties of sesamol. J Am Oil Chem Soc 27, 264–267 (1950). https://doi.org/10.1007/BF02634903
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