Sesamol, formation

SYNTHESIS A solution of 11.5 g pellet KOH (85%) in 75 mL EtOH was treated with 25 g sesamol followed by 27 g methyl iodide. This was brought to reflux on the steam bath. Salt formation was apparent in 20 min, and refluxing was maintained for atotal of 4 h. The solvent was removed under vacuum, and residue poured into 400 mL H,0. This was acidified with HC1 and extracted with 3x150 mL... 

It has been known that various antioxidants reduce VSCs in raw meats. Nam et al. 40) showed that addition of antioxidants such as tocopherols, gallic acid and sesamol reduced the production of some VSCs in raw pork homogenates and patties. Addition of ascobic acid at 0.1% (wt/wt) or sesamol + a-tocopherol each at 0.01% level to ground beef before irradiation effectively reduced lipid oxidation and VSCs 41). Patterson and Stevenson (25) found that dietary supplementation of a-tocopherol and ascorbic acid to hens reduced the yield of total volatiles. Dietary vitamin E added to turkey diets reduced production of MT, DMS, CS2 DMDS and some hydrocarbons and aldehydes of raw turkey meat 42). However, Lee et al. 43) found antioxidant combinations (sesamol+a-tocopherol and gallate+a-tocopherol) had very little effect on the development of off-odor and the formation of VSCs due to irradiation in raw turkey meat. 

Figure 11.3 Schemes for the formation of sesamol (a) and sesaminol isomers (b) from sesamolin.

Fig. 14.3. Sesame oil sesamol (II) and samin (III) formation by sesamolin (I) hydrolysis...

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