A Study of the Antioxidant Activity of Selected Compounds of Sesame Oil

Abstract

Three compounds contained in sesame oil were of interest: sesamolin, sesaminol, and sesamol. Sesamolin was pulled out of sesame oil by methanol extraction, separated by saponification, followed by column chromatography, and recrystallization. The product was transformed into sesaminol using an acid catalyst. Sesamol was obtained in crude form and purified. These three compounds were tested on the Oxidative Stability Instrument along with a synthetic antioxidant, BHT, in order to compare their relative oxidative stabilities. They were each tested in four different fats and oils: chicken fat, menhaden oil, lard, and soy oil. The compounds of sesame oil were also subjected to an acidic rearrangement in the oil itself via acid bleaching clay in order to increase the concentration of the desired antioxidant compounds in the oil.