Abstract
Abstract
BACKGROUND
Sesame oil is a high‐value edible oil with unique flavor and nutritional properties, but oxidative deterioration during storage compromises its quality and flavor stability. Endogenous phenolic compounds, particularly lignans, exhibit antioxidant activity and may regulate oxidation processes and volatile compound preservation. This study investigated the effects of endogenous phenolics on oxidative kinetics and flavor stability of sesame oil during storage.
RESULTS
Sesame oil models with different phenolic levels (SEO, SEO+P, and SEO++P) were stored at 45 °C for 40 days. Sesamin degradation followed zero‐order kinetics, showing good fitting performance in phenol‐enriched samples (
R
2
> 0.94), suggesting its potential as a marker for oxidative stability evaluation. Phenolic enrichment significantly (
P
cis
‐CC bonds. Moreover, phenolics enhanced the retention of desirable heterocyclic aroma compounds, reducing pyrazine loss from 33.39% in SEO to 22.02% in SEO++P. Meanwhile, the formation of undesirable aldehydes decreased from 48.29% to 26.34%. Correlation analysis revealed positive associations between lignans and heterocyclic compounds (
r
= 0.597–0.773), but negative correlations with carbonyl compounds (
r
= −0.538 to −0.790). Volatile retention was also affected by compound hydrophobicity and volatility.
CONCLUSION
Endogenous phenolics improve sesame oil storage stability by providing antioxidant protection and selectively preserving key aroma compounds. These findings highlight the important role of phenolic compounds in maintaining sesame oil quality and flavor during storage. © 2026 Society of Chemical Industry.