Effects of Roasting Conditions on the Changes of Stable Carbon Isotope Ratios (δ13C) in Sesame Oil and Usefulness of δ13C to Differentiate Blended Sesame Oil from Corn Oil

Journal of Food Science

Volumn 77, Issue 12, 2012, Pages

  Seol, Nam Gyu ^a   Jang, Eun Yeong ^a   Kim, Mi Ja ^a   Lee, Jaehwan ^a  

^a Sungkyunkwan University   (South Korea)

Author keywords

Blended oil; Corn oil; Fatty acid ratios; Roasting effects; Sesame oil; Stable carbon isotope ratios ( 13C)

Indexed keywords

CARBON; CORN OIL; FATTY ACID; SESAME SEED OIL;

ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; METHODOLOGY; PLANT SEED; SESAMUM;

CARBON ISOTOPES; COLOR; CORN OIL; FATTY ACIDS; FOOD HANDLING; SEEDS; SESAME OIL; SESAMUM;

SESAMUM INDICUM; ZEA MAYS;

EID: 84871231784     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02987.x     Document Type: Article

References (22)

1. Aparicio R, Aparicio-Ruíz R. 2000. Authentication of vegetable oils by chromatographic techniques. J Chromatogr A 881:93-104.
2. Bong YS, Shin WJ, Lee AR, Kim YS, Kim KJ, Lee KS. 2010. Tracing the geographical origin of beefs being circulated in Korean markets based on stable isotopes. Rapid Commun Mass Sp 24:155-9.
3. Brodnjak-Vončina D, Cencič Kodba Z, Novič M. 2005. Multivariate data analysis in classification of vegetable oils characterized by the content of fatty acids. Chemometr Intell Lab 75:31-43.
4. Guo LX, Xu XM, Yuan JP, Wu CF, Wang JH. 2010. Characterization and authentication of significant Chinese edible oilseed oils by stable carbon isotope analysis. J Am Oil Chem Soc 87:839-48.
5. Ha JH, Hawer WD, Hwang JB. 1993. Detection of the adulterated sesame oil by the analysis of fatty acid compositions and carbon isotope ratio. Korean J Food Sci Technol 25:345-50.
6. Hai Z, Wang J. 2006. Electronic nose and data analysis for detection of maize oil adulteration in sesame oil. Sensor Actuat B-Chem 119:449-55.
7. Horwitz W. 2000. Official methods of analysis of AOAC International. 17th ed. Gaithersburg, MD: AOAC International.
8. Jing H, Kitts DD. 2002. Chemical and biochemical properties of casein-sugar Maillard reaction products. Food Chem Toxicol 40:1007-15.
9. Labuza TP, Baisier WM. 1992. Kinetics of nonenzymatic browning. In: Schwartzberg HG, Hartel RW, editors. Physical chemistry of foods. New York: Marcel Dekker. p 595-649.
10. Lee DS, Lee ES, Kim HJ, Kim SO, Kim K. 2001. Reversed-phase liquid chromatographic determination of triacylglycerol composition in sesame oils and the chemometric detection of adulteration. Anal Chim Acta 429:321-30.
11. Lee SW, Jeung MK, Park MH, Lee SY, Lee JH. 2009. Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation. Food Chem 118:681-5.
12. Matiacevich SB, Buera MP. 2006. A critical evaluation of fluorescence as a potential marker for the Maillard reaction. Food Chem 95:423-30.
13. Namiki M. 1990. Antioxidants/antimutagens in food. Crit Rev in Food Sci 29:273-300.
14. Park MH, Seol NG, Chang PS, Yoon SH, Lee JH. 2011. Effects of roasting conditions on the volatile distribution and the physico-chemical properties in perilla oils (Perilla frutescens var. japonica). J Food Sci 76:808-16.
15. Park YW, Chang PS, Lee JH. 2010. Application of triacylglycerol and fatty acid analysis to discriminate blended sesame oil with soybean oil. Food Chem 123:377-83.
16. Seo HY, Ha JH, Shin DB, Shim SL, No KM, Kim KS, Lee KB, Han SB. 2010. Detection of corn oil in adulterated sesame oil by chromatography and carbon isotope analysis. J Am Oil Chem Soc 87:621-6.
17. Shahidi F, Naczk M. 2004. Phenolics in food and nutraceuticals. Fl: CRC Press. p 108-9.
18. Shin EC, Craft BD, Pegg RB, Phillips RD, Eitenmiller RR. 2010. Eitenmiller chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA). Food Chem 119:1262-70.
19. 12C ratios for higher plants. Plant Physiol 47:380-4.
20. Yoshida H, Takagi S. 1997. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil. J Sci Food Agric 75:19-26
21. 13C values of individual fatty acids. J Am Oil Chem Soc 75:371-9.
22. Zabaras D, Gordon MH. 2004. Detection of pressed hazelnut oil in virgin olive oil by analysis of polar components: improvement and validation of the method. Food Chem 84:475-83.