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Degradation of the lignin in roasted sesame seed hull improves the oxidation stability of sesame oil

文献类型： 外文期刊

作者： Qin, Zhao 1 ; He, Meng-Ke 1 ; Gao, Xin 1 ; Yuan, Jing-Yang 4 ; Liu, Hua-Min 1 ; Mei, Hong-Xian 5 ; Wang, Xue-De 1 ;

作者机构： 1.Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China

2.Henan Univ Technol, Inst Special Oilseed Proc & Technol, Zhengzhou 450001, Peoples R China

3.Food Lab Zhongyuan, Luohe 462300, Peoples R China

4.Henan Univ Technol, Sch Int Educ, Zhengzhou 450001, Peoples R China

5.Henan Acad Agr Sci, Henan Sesame Res Ctr, Zhengzhou 450008, Peoples R China

关键词： Lignin degradation; Sesame seed hulls; Roasting; Sesame oil; Oxidation stability

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 188 卷

页码：

收录情况： SCI

摘要： Sesame seed hulls are rich in lignin. Sesame oil extracted from roasted sesame seeds has a high oxidation stability. To investigate the influence of roasting on lignin and the oxidation stability of sesame oil, the degradation products (L190, L220, and L250) and solid residues were obtained from sesame seed hull lignin heated at three temperatures (190 degrees C, 220 degrees C, and 250 degrees C). The results showed that roasting caused partial degradation of lignin. The degree of lignin degradation became more severe with increasing roasting temperature. This degradation leads to the production of low-molecular-weight phenolic compounds, such as vanillin and 1-(4-hydroxy-3-methoxyphenyl)butan-1-one. As the roasting temperature increased, the kinds and amounts of phenolic compounds produced increased. These compounds were high in antioxidants, the increasing of roasting temperature correlated significantly with the decrease in peroxide value (r(POV) = -0.977, p < 0.05) and p-anisidine value (r(p-AnV) = -0.988, p < 0.05) of sesame oils with added products of lignin degradation. The products of lignin degradation inhibited sesame oil oxidation, with L250 showing the strongest ability to improve the oxidative stability of sesame oil, similar to sesamol. This study demonstrated that the thermal degradation of lignin during roasting of sesame seed hulls enhanced the oxidative stability of sesame oil.

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