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Volume 6, Issue 3 (Suppl) Agrotechnology, an open access Journal
ISSN: 2168-9881 Agri Engineering 2017
September 11-12, 2017
Page 39
Notes:
September 11-12, 2017 San Antonio, USA
International Conference on
Agri Biotech & Environmental Engineering
Comparison between different sesame oil production techniques for lignans
Ming-Chang Wu1 , Cheng-Jhih Huang1, Chia-Feng Wu12, Mei-Li Wu 1 and Wen-Chang Chang2
1National Pingtung University of Science and Technology, Taiwan
2Yupintang Traditional Chinese Medicine Foundation, Taiwan
Lipid oxidation has been recognized as the major problem affecting the quality of edible oils. Sesame oil is known to be
significantly resistant to oxidative rancidity. Different extracted methods are involved in sesame oil produced, such as
microwave technology, infrared heating technology, look forward to getting better quality. Lignans was regarded as the major
active compound in sesame by determination of HPLC. In this study, lignans from sesame oil by traditional processing and
ethanol extraction methods were compared. Four groups of the ethanolic (30%, 50%, 70% and 95%) and traditional sesame
oil (120%, 150%, 180% and 210%) which were processed from roasting, extractive and squeezing treatment was used as the
control group. Among all tested extraction methods, the sesame oil had the highest content of sesamin, sesamolin and sesamol
by roasting temperature with 120%, 30% ethanolic extraction and roasting temperature with 210%, respectively, compared to
the control group. The storage test results also showed that the sesame oil by roasting temperature with 210% and 30% ethanol
extraction methods, which were possessed the higher antioxidant activity than other processing methods after eight weeks.
Our work showed the development of an optimal extraction process by 30% ethanolic extraction, which presented excellent
antioxidant activity, indicating that sesame seeds may further be utilized as a potential source of natural biological active
compounds.
Biography
Ming Chang Wu has completed his PhD with major in food processing, food chemistry and food industry management. His major researches are on food processing,
food chemistry and functional food. Currently, he is the Distinguished Professor of Department of Food Science, National Pingtung University of Science and
Technology.
Ming-Chang Wu et al., Agrotechnology 2017, 6:3 (Suppl)
DOI: 10.4172/2168-9881-C1-024