볶음온도$(110^{circ}C{sim}230^{circ}C)$에 따른 항산화성분의 변화를 조사한 결과, $170^{circ}C$ 이상에서 백색도가 현저하게 감소하였다. 리그난변화에 있어서는 검출된 7종의 lignan들은 $170^{circ}C$까지의 온도변화에서 일정하게 유지되다가 sesamolin은 $170^{circ}C$ 이후 급격히 감소되었고, sesamin은 약간 감소경향을 나타내었다. sesamol, unknown1, unknown3은 $170^{circ}C$ 이후 급격히 증가하였다. 토코페롤 함량변화에 있어서는 ${gamma}$체만이 검출되었으며, 미가열참깨의 경우 70.59mg%, 온도상승에 따라 $170^{circ}C$까지는 점차 증가하다가 $190^{circ}C$이후 급격히 감소하여 $220^{circ}C$에서는 33.87mg%이었고, $230^{circ}C$에서는 26.73mg% 이었다. 산화안정성에 있어서는 미가열참깨의 경우 유도기간이 4.12hr로 가장 낮았고, 볶음온도상승에 따라 증가하다가 $170^{circ}C$ 이후 현저히 증가하였다. 이상의 결과로부터 산화안정성과 백색도의 상관계수는 -0.993, $170^{circ}C$ 이상에서 산화안정성과 sesamol의 상관계수는 0.934이었다. 따라서, 볶음온도에 따른 이러한 산화안정성의 현저한 증가는 sesamol, unknown1, unknown3 등 리그난의 증가에서 비롯됨을 알수 있었다.
This study was investigated to compare the changes of antioxidative compounds in sesame oil with roasting temperature$(110^{circ}C{sim}230^{circ}C)$. Lightness was decreased markedly over $170^{circ}C$. In the changes of lignan contents, 7 different lignans unchanged up to $170^{circ}C$ and sesamolin and sesamin decreased markedly, whereas sesamol, unknown1, unknown3 increased drastically at the higher temperatures. In tocopherol contents, ${gamma}-tocopherol$ decreased from 70.59 mg% in unroasted oil to 33.87 mg% at $220^{circ}C$, and to 26.73 mg% at $230^{circ}C$. In the result of AOM(active oxygen method) test carried out at $120^{circ}C$ for evaluating oxidative stability, the induction period of unroasted oil was 4.12 hrs and that of roasted oils was increased with roasting temperature (induction period at $220^{circ}C$ was 27.9 hrs.). From the above results, it was confirmed that correlation coefficient between oxidative stability and lightness is -0.993 and that between oxidative stability and sesamol content is 0.934 above $170^{circ}C$. Therefore its remarkable oxidative stability with the roasting temperature, might be considered to be due to the increase of sesamol, other lignans(unknown 1, unknown 3).
