Effects of Sesame Seed Oil (Black /White) as a Natural Antioxidant on the Oxidative and Frying Stability of Linseed Oil

Abstract

Aims: In today's scenario, the oil industry is striving for natural and newly synthesized bioactive compounds due to their distinct nutritional, safety and health benefits over chemically synthesized antioxidants. Sesame seeds are conventionally perceived as the wealthy source of bioactive lignans. Both water-soluble and oil-soluble lignans in sesame oil (SO) and sesame cake have been proclaimed to have therapeutic benefits on humans. On the contrary, linseed oil (LO) due to its high concentration of alpha-linolenic acid is prone to oxidation. To enhance the oxidative stability index (OSI) shelf life of LO, optimal formulations and admixtures of bioactive components with different mechanisms were studied.
 Study Design: Different combinations of oil bends were prepared using SO and LO and the quality characteristics were compared with the pure oils.
 Place and Duration of Study: Centre for Rural development and technology, Indian Institute of Technology – Delhi, Delhi (India)
 Methodology: Physical and biochemical analysis for the oil blends and pure oils were done. Along with that sensory and shelf life analysis of the fried products were also done using standard procedures.
 Results: The oxidative stability of all the oil blends and pure oils were measured at 110°C, 120°C and 130°C. Out of all the ratios, 50:50 wt/wt of LO, WSO, BSO and their blends were exposed to deep fat frying. After frying blends were evaluated for physical and biochemical analysis. Fried potato chips were evaluated for its sensory attributes, moisture loss and fat absorption.
 Conclusion: It is proposed that the OSI of LO was upgraded by blending. No significant changes were observed in the FTIR and SF/USF acid ratios of the blends and pure oils throughout the frying days implicit satisfying OSI. Sensory attributes, moisture loss and fat absorption exhibit no significant differences between potato chips fried in WSO, BSO and blends BSO: LO, WSO: LO over 5 days of frying.

Increasing the oxidative stability of linseed oil

“…The works [8,[18][19][20][21][22][23] present data on various methods of oxidative stabilization of linseed oil using special storage films that absorb oxygen, as well as various types of antioxidants. Thus, the authors [22] showed the effectiveness of ascorbic acid esters.…”

“…Thus, the authors [22] showed the effectiveness of ascorbic acid esters. According to [23], oxidative stabilization of linseed oil using tert-butylhydroquinone and butylhydroxytoluene with the addition of garlic extract is appropriate. The main method of increasing the oxidative stability of linseed oil is the addition of various types of antioxidants, which was used in this work.…”

“…One of the ways to produce oils with increased oxidative stability is blending. The authors [23] investigated the oxidative stability of mixtures of linseed and sesame oil at 110 °C, 120 °C and 130 °C. Sesame oil has significantly higher oxidative stability, contains compounds with antioxidant action, in particular, lignin.…”

Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil

“…Another study by El-Roby, Hammad, and Galal [ 14 ] found that ethanolic extract of sesame seed coat has an antioxidant activity similar to tocopherol. Prakash et al [ 22 ] demonstrated that a black sesame coat had a higher antioxidant activity compared to a white sesame coat.…”