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γ-Tocopherol and sesamol: The chief contributors to color reversion in sesame oil
Linshang Zhang1, Xiaozhong Chen2, Shangde Sun1
1College of Food Science and Engineering, Hennan University of Technology, 450001 Zhengzhou, Henan, China.
Abstract:
Color reversion in sesame oil, which leads to inconsistent product appearance, poses significant marketing challenges. This study investigated this phenomenon and its contributing factors. A critical point of roasting for significant color reversion was identified at 200 °C for 30 min. Analytical results indicated that phospholipids are unlikely to be a dominant factor due to their low concentration. Correlation analysis and re-addition experiments confirmed γ-tocopherol as a precursor, with its oxidation products, such as tocored and dimers, implicated in the color change. Further re-addition experiments demonstrated that sesamin (2000-4000 mg/kg) does not contribute substantially to this process. However, sesamol (20-100 mg/kg) was identified as a key precursor, likely through the formation of colored dimers. These findings clarify the primary compounds driving color reversion in sesame oil and offer practical guidance for optimizing its processing.
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