Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

Abstract

To investigate the antioxidant activity and physicochemical properties of oil, sunflower (SFO) and corn oil (CO) and their combinations with sesame oil (SO) were prepared. The analyses of fatty acid composition (GC-FID), oxidative stability index (Rancimat), smoke point, and antioxidant activity (DPPH) were done on oil samples. Then, the frying process in presence of potato chips was done for 3 days at 180°C. Oil samples were gathered after each frying cycle and chemical analysis (peroxide value, free fatty acid, p-anisidine value, TOTOX, total polar content, TBARS, and conjugated diene and triene) was measured. The major fatty acid composition of oil samples was linoleic acid, oleic acid, palmitic acid, and stearic acid. The OSI of oil samples was reported as CSO > SSO > SO > CO > SFO . The smoke point of all samples was in the standard limit. The SFO with 266.50°C had the highest smoke point. The antioxidant activity of samples was reported as SO > CSO > CO > SSO > SFO . The IC50 of SO was 52.17 mg/g which was higher than other samples. The result of frying indicated that prolonged heating process would increase the thermal oxidation. It was shown that oils blended with SO had good stability during deep frying. Therefore, blending oil with SO is considered as an economic approach to improve the oil oxidation stability.

Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality

“…In addition [ 25 ], demonstrated that mixtures of Boerhavia and groundnut seed oils as well as mixtures of moringa, sunflower and soybean oils, treated at a high temperature (180 °C/2 h) gave low peroxide values (6.97–6.02 meq O 2 /kg of oil). Also, it has been observed a decrease of peroxide value in a mixture made up of sesame and corn oils during frying, compared to that of sesame oil alone, and this was associated to the proportion of saturated fatty acid present in corn oil [ 5 ]. The value of peroxide value obtained from the optimal combination in this study is lower than that recommended by Codex [ 26 ] which is 10 meqO 2 /kg, indicating a good quality of the oil.…”

“…However, these oils and fats can undergo multiple alterations, such as the oxidation of lipids which is likely to modify their physicochemical and organoleptic characteristics [ 3 ]. These lipid oxidations can occur during storage and heat treatments of blended oils [ 4 , 5 ]. The oxidation reactions that produce toxic compounds, can release radicals which later, give a rancid smell and can induce several mutations, carcinogenic and cardiovascular diseases [ 6 , 7 ].…”

Introducing degummed water‐extracted wild almond oil as a safe vegetable oil through the quality evaluation of par‐fried potato sticks and oil thermo‐oxidative stability during a continuous prolonged deep‐fat frying process

“…This indicates a higher level of oxidative stability for the wild almond oil. Oxidation can interact with the double bonds of PUFAs leading to the formation of CDs (Ramroudi et al., 2022; Wijewardhana et al., 2019). Therefore, measuring the CD concentration is an appropriate method for determining the oxidative stability of the oils and the changes in the CD concentration can be utilized as a relative indicator of oxidation (El‐Ghonamy et al., 2015; Sharayei & Farhoosh, 2016) and, therefore, the safety of the products.…”

Kampo herbal ointments for skin wound healing

“…Dimerization and polymerization in heated oils are radical reactions that produce dimers and polymers, respectively ( Khor et al, 2019 ). The smoke point reflects the breakdown of fats into glycerol and free fatty acids ( Ramroudi et al, 2022 ). It depends on the free fatty acids content and the refining process used.…”

“…It depends on the free fatty acids content and the refining process used. The smoke point of sesame oil is between 184°C and 242°C, depending on the study ( Ramroudi et al, 2022 ). The more unsaturated the vegetable oil is, the more carbon–carbon bonds it contains, and the quicker the oil will polymerize.…”