Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying
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 (DP...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/3165512 |
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| author | Fereshteh Ramroudi Seyed Ali Yasini Ardakani Arefeh Dehghani-tafti Elham Khalili Sadrabad |
| author_facet | Fereshteh Ramroudi Seyed Ali Yasini Ardakani Arefeh Dehghani-tafti Elham Khalili Sadrabad |
| author_sort | Fereshteh Ramroudi |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-e00d62fe56d144dcb10a38351fffb8f7 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-e00d62fe56d144dcb10a38351fffb8f72025-02-03T06:01:05ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/3165512Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during FryingFereshteh Ramroudi0Seyed Ali Yasini Ardakani1Arefeh Dehghani-tafti2Elham Khalili Sadrabad3Zoonotic Diseases Research CenterDepartment of Food Science and TechnologyDepartment of BiostatisticsZoonotic Diseases Research CenterTo 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.http://dx.doi.org/10.1155/2022/3165512 |
| spellingShingle | Fereshteh Ramroudi Seyed Ali Yasini Ardakani Arefeh Dehghani-tafti Elham Khalili Sadrabad Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying International Journal of Food Science |
| title | Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying |
| title_full | Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying |
| title_fullStr | Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying |
| title_full_unstemmed | Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying |
| title_short | Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying |
| title_sort | investigation of the physicochemical properties of vegetable oils blended with sesame oil and their oxidative stability during frying |
| url | http://dx.doi.org/10.1155/2022/3165512 |
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