Publications by authors named "Tomomi Nakanishi"
Article Synopsis
- The roasting process of sesame oil changes its internal composition, which affects its stability against oxidation, but this effect varies depending on the type of oxidation (thermal or photo).
- The study compared different sesame oils (raw, refined, and roasted) and rapeseed oils by exposing them to thermal oxidation at 120℃ and photo-oxidation at 50,000 lx for 5 and 10 hours.
- The findings indicate that roasted sesame oil is more stable during thermal oxidation due to antioxidant changes, while refined sesame oil is more stable under photo-oxidation, highlighting the significant impact of both roasting and refining processes on sesame oil’s oxidative stability.
