Effect of frying on physicochemical properties of sesame and soybean oil blend

Abstract

Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.

Influence of Multiple Deep-Frying Cycles on the Characteristics of Corn Oil and Acrylamide Content in French Fries

“…However, the RI values increased for the first, second, third, and fourth frying cycles, measuring (1.4726), (1.4742), (1.4755), and (1.4762), respectively. These findings align with Garg [51] explanation, which states that the RI of oils is directly correlated to the number of double bonds present. Consequently, a higher number of double bonds leads to an elevated RI in the oil.…”

Chemical Composition, Quality Indices and Viscosity of Edible Oils from Blends of African Oil Bean Seed Oil and Sesame Seed Oil

“…Crude African oil bean seed oil (AB100) had higher value than sesame seed oil (SS100) and control. Blending of sesame seed oil with African oil bean seed oil resulted to lower FFA in the oil blends which suggest beneficial properties against oxidation as well as beneficial health properties, which agrees with the report of Aditya et al (2015) on blends of different grades of olive oil with sesame seeds, Ngassapa et al (2016) on blends of sesame seed oil with palm oil and sunflower oil, Fareshteh et al ( 2022) on blends of sesame seed oils with other vegetable oils, Garg et al (2021) on blends of sesame seed oil and soybean oil blends and Evangelia et al (2023) on blending extra virgin olive oil with sesame seed oil. Variation in the FFA values of AB100 and SS100 could be attributed to the different extent of lipase activity in response to cell damage in vegetable tissue during initial processing and handling (Hammond, 2003).…”

“…Lower PV in SS100 influences positively the peroxide level of the oil blends such that, the PV of the oil blends significantly reduced from 3.12 meq O2/kg fat to 2.79 meq O2/kg with increasing substitution of African oil bean seed with sesame seed oil from 0 to 50%. Similar trends was reported by Aditya et al (2015) on blends of different grades of olive oil with sesame seeds, Ngassapa et al (2016) on blends of sesame seed oil with palm oil and sunflower oil, Fareshteh et al ( 2022) on blends of sesame seed oils with other vegetable oils, and Garg et al (2021) on blends of sesame seed oil and soybean oil blends. Previous studies on the peroxide values of African oil bean seed oil and sesame seed oil showed that African oil bean seed oil (AB100) of the present studies has lower PV than 18.00 meq O2/kg reported by Ordu & Yingobo (2021), 20.06 meq O2/kg reported by Akinlabu et al (2019) and 16.00 meq O2/kg reported by Okoye (2016).…”

The balanced unsaturated fatty acid supplement constituted by woody edible oils improved lipid metabolism and gut microbiota in high-fat diet mice

“…Blended oil (BLO), now widely accepted in many countries, provides the food industry with more flexibility (16). Numerous oil blend products involving camellia seed, olive, soybean, and other unconventional oil (e.g., rice bran oil) have been reported (17)(18)(19). The World Health Organization recommends a ratio of 1:1.5:1 for SFAs/MUFAs/PUFAs, and a ratio of 5~10:1 for ω-6/ω-3 PUFAs in dietary oil consumption (20).…”