Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils

Konsoula, Zoi; Liakopoulou-Kyriakides, M.

doi:10.1016/j.lwt.2010.04.016

Cited by 66 publications

(46 citation statements)

References 15 publications

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“…Oil oxidation is known as a risk factor for health. The association of oil oxidation with cell membrane damage and cancer has been confirmed . Flavor and smell of fats and oils are changed during storage.…”

Section: Introductionmentioning

confidence: 85%

Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

Chavoshizadeh

Pirsa

Mohtarami

2020

Euro J Lipid Sci & Tech

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In this study, a smart biodegradable film based on wheat gluten modified with chlorophyll (WG/Ch) is presented. The effect of chlorophyll on the antioxidant activity and mechanical properties of WG/Ch film is studied. Scanning electron microscopy and Fourier‐transform infrared spectroscopy (FT‐IR) analyses are used to study the structure and chemical composition of gluten‐based films. The WG/Ch film is used in the packaging of sesame oil. The effect of WG/Ch film on increasing the shelf life and detecting expiration time of oil is studied. FT‐IR results show that weak interactions are created between gluten and chlorophyll. The antioxidant activity of the WG film is 60% and it increases to 85% by the addition of chlorophyll. The results show that with the increasing storage time of oil samples, oxidative indices are increased, but the WG/Ch film decreases the sesame oil oxidation significantly (almost in the all oxidative indices 50% decrease is observed). Practical Applications: The WG/Ch film is used in the packaging of sesame oil. The effect of WG/Ch film on the increasing of shelf life and detecting expiration time of oil is studied. By increasing storage time and oxidant, acidity, acid number, PA, and oil color change are increased, but the WG/Ch active film decreases the sesame oil oxidation significantly. Also, by examining the color properties of the active film, it is observed that with increasing storage time and oxidant percent, the color of the film is changed (from green to yellow), which can be used to estimate the oil expiration time. It should be mentioned that the film's color changes are visible to the naked eye.

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Section: Introductionmentioning

confidence: 85%

Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

Chavoshizadeh

Pirsa

Mohtarami

2020

Euro J Lipid Sci & Tech

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“…Its high strength against the oxidative rancidity as well as its health beneficial properties are mostly ascribed to its high‐added value phytonutrients having antioxidant activities (Aued‐Pimentel, Takemoto, Antoniassi, & Gastaldo Badolato, ; Moazzami, Andersson, & Kamal‐Eldin, ; Schwertner & Rios, ; Wu et al, ; Zeb et al, ). Even though there are studies on the characterization of the oil regarding its lipophilic and hydrophilic compounds (Dar, Verma, & Arumugam, ; Konsoula & Liakopoulou‐Kyriakides, ; Reshma et al, ; Schwertner & Rios, ; Wang et al, ; Wu et al, ; Zeb et al, ), oxidative stability of it has not been focused comprehensively. Abou‐Gharbia et al studied the stability of sesame oil according to the processing regarding peroxide and para‐anisidine values (Abou‐Gharbia, Shehata, & Shahidi, ).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability of sesame oil extracted from the seeds with different origins: Kinetic and thermodynamic studies under accelerated conditions

Elhussein

Bilgin

Şahın

2018

J Food Process Engineering

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A comparative study was carried out to identify the oxidative stability of sesame oils originated from three countries: Sudan, Turkey, and Yemen. Sesame oils were oxidized under Rancimat test conditions. Reaction rate constant (k), activation energy (Ea), activation enthalpy (ΔH ++), activation entropy (ΔS ++), and Gibbs free energy of activation (ΔG ++) were calculated according to both Arrhenius model and Eyring equation of activated complex approach. Quality parameters of the sesame oils were evaluated with respect to phenolic (TP) and flavonoid (TF) contents, free radical‐scavenging activity (FRSA), and peroxide value (PV). Fourier transformed infrared‐attenuated total reflectance (FTIR‐ATR) was also used to assess the functional groups of the oils. Depending on the fundamental thermodynamic parameters (ΔH ++ > 0, ΔG ++ > 0, and ΔS ++ < 0), the nature of the oxidation reaction in the oils proves that it is an endothermic, nonspontaneous, and endergonic process. The predicted shelf‐life of the oils ranged from 38 to 132 days at ambient conditions. Practical applications Lipid oxidation is one of the major concerns influencing the product quality in oil industry. If the kinetic and thermodynamic properties of lipid oxidation are understood properly, the formulation of food products might be adjusted to favor the quality of the fat present in a food system and reduce the appearance of undesirable degradation products.

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“…Sesame oil is rarely reported as a starting material for the synthesis of renewable substitutes for conventional petroleum products. The advantage of sesame oil over other commonly used vegetable oil would lie in its significant resistant to deteriorative changes due to the endogenous antioxidants it contains [13].…”

Section: Introductionmentioning

confidence: 99%

Synthesis and tribological evaluation of sesame oil-based trimethylolpropane ester

Menkiti

Ocholi

Oyoh

et al. 2015

Journal of the Chinese Advanced Materials Society

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Synthesis of polyol ester as novel biodegradable base stock from sesame seed oil for lubricant production was conducted via chemical transesterification of sesame methyl ester (SME) with trimethylolpropane (TMP) using calcium hydroxide catalyst. The reactions were carried out under varying temperatures (80 to 160°C) and methyl esters to TMP mole ratios (3:1 to 7:1). Products analysis was performed using Gas Chromatography. Products physicochemical characteristics determined using ASTM methods were compared with ISO VG 22 standard. The process was predominated by second order reaction with rate constant of 1.40E-01 (%wt/wt min •C) −1 . The activation energy for sesame biolubricant (SBL) was 16.22 kJ/mol. Results indicated viscosities of 35.55 and 7.66 cSt at 40 and 100°C, respectively for SBL. Recorded were viscosity index, pour point and flash point of 193, -21°C and 196°C, respectively. SBL characteristics complied with ISO VG 22 standard and holds high potential as base stock for biolubricant formulation.

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Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils

Cited by 66 publications

References 15 publications

Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

Sesame Oil Oxidation Control by Active and Smart Packaging System Using Wheat Gluten/Chlorophyll Film to Increase Shelf Life and Detecting Expiration Date

Oxidative stability of sesame oil extracted from the seeds with different origins: Kinetic and thermodynamic studies under accelerated conditions

Synthesis and tribological evaluation of sesame oil-based trimethylolpropane ester

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