The use of sesame oil unsaponifiable matter as a natural antioxidant

摘要

Individual components of sesame oil unsaponifiable matter isolated from two different coloured seed varieties (white and brown) were identified and quantified. Unsaponifiables from the brown sesame variety were markedly different in their composition from those of the white variety. The brown variety contained higher amounts of total sterols and tocopherols but lower amounts of sesamin, sesamo- lin and total hydrocarbons than the white variety. The seeds were roasted at 180 deg. C for 30 min. Roasting increased some effective antioxidant compounds.