Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (sesamum indicum) by ultrasonic studies

Abstract

The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (TBHQ) as an antioxidant in sesame oil (sesamum indicum) by density, viscosity and ultrasonic velocity. The effects of varying amounts of TBHQ on the oxidation stability of sesame oil have been investigated. The antioxidant incorporated sesame oil system and control edible oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for consecutive 4 days. The parameters used to assess the thermal degradation and oxidation properties of the oils include ultrasonic velocity, viscosity, density and peroxide value. The fatty acid compositions of the oils were measured by gas chromatography. Adiabatic compressibility, intermolecular free length, relaxation time and acoustic impedance have been calculated from experimental data. Viscosity, density and ultrasonic velocity change in control oil is from 3.6553 × 10(-2) to 11.1729 × 10(-2) Nsm(-2), 912.59 to 940.31 kg/m(3) and 1,421 to 1,452 m/s respectively and in sesame oil with 200 ppm TBHQ is from 3.6793 × 10(-2) to 6.4842 × 10(-2) Nsm(-2), 913.78 to 922.45 kg/m(3) and 1,421 to 1,431 m/s respectively for 16 h of heat treated oil. The ultrasonic results obtained have shown reduction in thermal degradation and improvement in oxidation stability of antioxidant loaded oil in comparison to base oil. Hence, it can be recommended that sesame oil with 200 ppm TBHQ can be used for frying without adverse effect on physical properties. The ultrasonic velocity can be used for assessment of stability of frying oil.

Antioxidant Activities Of Threadfin Bream (Nemipterus Japonicus) Hydrolysate And Its Effect On Oxidative Stability Of Frying Oil

“…In the 5th cycle, the addition of Nanox 189 showed the lowest viscosity, with about 73.2 cP, which increased to 80.3 cP at the 30 th frying cycle. This is correlated with Prasad et al [37], who stated that oil containing 200 ppm TBHQ changed the viscosity to a small extent during the frying process. The highest level of TBHQ mixed oil exhibits the lowest change in oil viscosity.…”

Sesamol induces cytotoxicity via mitochondrial apoptosis in SCC-25 cells

“…11 Sesamol (3,4-methylenedioxyphenol) is a main constituent of sesame seed oil and is obtained from Sesamum indicum. [12][13][14] Sesamol also has antioxidant, antimicrobial, chemoprevention, and antimutagenic properties. [15][16][17] In experimental studies, sesamol is shown to have promising beneficial effects against hepatotoxicity, pancreatitis, heart diseases, diabetes, and neurotoxicity.…”

Reversed-phase single drop microextraction followed by high-performance liquid chromatography with fluorescence detection for the quantification of synthetic phenolic antioxidants in edible oil samples

“…It was observed that TBHQ was found in the samples analyzed, while BHA and BHT were not found. TBHQ is odorless and stable at high temperature especially for the frying oils, therefore the edible oil manufacturers desire to use only TBHQ as the antioxidant agent . The samples were diluted by the blank oil to put the concentration inside the dynamic range.…”