COMPARATIVE STUDY OF FATTY ACID COMPOSITION OF WHITE AND BLACK SESAME OILS AND DEVELOPMENT OF A RELATIVELY EFFICIENT METHOD FOR ISOLATING THE NATURAL ANTIOXIDANT SESAMOL

A. S. Dadayan, A. S. Poghosyan, S. Ghazaryan, Ella V. Minasyan, A. Hovhannisyan, S. A. Dadayan
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Abstract

The work is devoted to a comparative study of the fatty acid composition of white and black sesame oils, as well as the development of a relatively effective method for isolating the natural antioxidant sesamol. The purpose of this work was to determine the comparative indicators of the content of fatty and free organic acids in the studied oils by gas and high-performance liquid chromatography, confirm their suitability and further use. The optimal conditions for obtaining high-quality unrefined oil from sesame seeds for the food and pharmaceutical industries were determined by the method of cold pressing (pressing chamber temperature was 100℃, oil outlet temperature was ≤ 40℃). Under these conditions, the oil yield was 30% and 27%, respectively. It was shown that finished sesame seed oils contain a highly effective natural antioxidant sesamol (oxyhydroquinone methyl ester) – 0.140 mg/kg, due to which they can be stored at room conditions for more than 3 years. The extracts of squeezes of sesame oils contain valuable free organic acids: oxalic – 0.017 mg/mL, malic – 0.02 mg/mL, fumaric – 0.001 mg/mL. Based on the research, the fatty acid composition of oils was determined and a relatively effective method for the complex processing of sesame raw materials was developed to obtain a highly effective natural antioxidant sesamol.
白芝麻油与黑芝麻油脂肪酸组成的比较研究及天然抗氧化剂芝麻醇的分离方法
本工作致力于白芝麻油和黑芝麻油脂肪酸组成的比较研究,以及开发一种相对有效的天然抗氧化剂芝麻醇的分离方法。本研究的目的是通过气相色谱和高效液相色谱法确定所研究油中脂肪酸和游离有机酸含量的比较指标,确定其适用性和进一步推广应用。采用冷压法(压榨室温度为100℃,出油温度≤40℃),确定了食品和医药用优质麻油的最佳工艺条件。在此条件下,原油收率分别为30%和27%。结果表明,成品芝麻油中含有一种高效的天然抗氧化剂芝麻酚(对苯二酚甲酯),含量为0.140 mg/kg,可在室温条件下保存3年以上。压榨芝麻油的提取物含有宝贵的游离有机酸:草酸- 0.017毫克/毫升,苹果酸- 0.02毫克/毫升,富马酸- 0.001毫克/毫升。在此基础上,确定了油脂的脂肪酸组成,并开发了一种相对有效的芝麻原料复合加工方法,以获得高效的天然抗氧化剂芝麻醇。
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