참깨品種의 貯藏溫度 및 期間에 따른 抗酸化成分 含量의 變化

Changes of antioxidant content as affected by storage temperature and period in sesame varieties

The changes in content of antioxidant as affected by storage temperature and period were investigated in order to obtain the basic informations on the judgement of the degrees of storage injury in sesame. Varietal differences of decreasing rate in antioxidant content were clearly observed. Decreasing rate of antioxidants content of the cultivar, suwon 9, showed smaller variation compared with those of the other varietal variations. The highest decreasing rate as affected by storage temperature and period was appeared in oil content. While, the lowest deceasing rate was observed in sesamolin. The sesamin content was medium. On the other hand, the variation of fatty acids by storage was increased in palmitic and stearic acid, while decreased in oleic and linoleic acid. The antioxdants contained in sesame seed were little changed in spite of the long storage period, and this might be related to the germinating ability due to the inhibition of oxidation in sesame seed components.