Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature
The efficacy of roasted sesame oil (SO) on the oxidation deterioration of sunflower oil (SFO) during heating was investigated. The concentrations of SO in the SFO were 0, 10%, 20%, and 30% by volume. The oxidation profile of oil samples was monitored by evaluating the generation of oxidation product...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2023-03-01
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| Series: | Grain & Oil Science and Technology |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259822000413 |
| _version_ | 1811157866533355520 |
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| author | M. Al Amin M. Abbas Ali M. Shamsul Alam Aktarun Nahar Sook Chin Chew |
| author_facet | M. Al Amin M. Abbas Ali M. Shamsul Alam Aktarun Nahar Sook Chin Chew |
| author_sort | M. Al Amin |
| collection | DOAJ |
| description | The efficacy of roasted sesame oil (SO) on the oxidation deterioration of sunflower oil (SFO) during heating was investigated. The concentrations of SO in the SFO were 0, 10%, 20%, and 30% by volume. The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils' composition during heating at frying temperature (180 °C). The results showed that the oxidation parameters (free fatty acid, peroxide value, p-anisidine value, total oxidation status, thiobarbituric acid value, and color index) increased significantly in SFO compared to blends or SO during thermal treatment. During heating, the concentration of polyunsaturated fatty acids (PUFA) was reduced with increased level of saturated fatty acids; these results were observed more in SFO than those of SO or blend oils. However, the presence of SO in SFO reduced the decomposition of PUFA. In Fourier-transform infrared spectroscopy, the peak intensities were significantly altered in SFO compared to the blend oils during heating. Based on the most analytical data, it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils, showing a lower degree of oxidation occurred in blends. The best frying performance for the SFO was achieved by using 30% SO extracted from the roasted sesame seed. This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications. |
| first_indexed | 2024-04-10T05:14:42Z |
| format | Article |
| id | doaj.art-3e5ae171ccb746aabbe7ea1e828cb9d9 |
| institution | Directory Open Access Journal |
| issn | 2590-2598 |
| language | English |
| last_indexed | 2024-04-10T05:14:42Z |
| publishDate | 2023-03-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Grain & Oil Science and Technology |
| spelling | doaj.art-3e5ae171ccb746aabbe7ea1e828cb9d92023-03-09T04:13:46ZengKeAi Communications Co., Ltd.Grain & Oil Science and Technology2590-25982023-03-01613442Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperatureM. Al Amin0M. Abbas Ali1M. Shamsul Alam2Aktarun Nahar3Sook Chin Chew4Department of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi 6204, BangladeshDepartment of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi 6204, Bangladesh; Corresponding author.Department of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi 6204, BangladeshDepartment of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi 6204, BangladeshXiamen University, Malaysia Campus, Bandar Serenia, Sepang 43900, Selangor, MalaysiaThe efficacy of roasted sesame oil (SO) on the oxidation deterioration of sunflower oil (SFO) during heating was investigated. The concentrations of SO in the SFO were 0, 10%, 20%, and 30% by volume. The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils' composition during heating at frying temperature (180 °C). The results showed that the oxidation parameters (free fatty acid, peroxide value, p-anisidine value, total oxidation status, thiobarbituric acid value, and color index) increased significantly in SFO compared to blends or SO during thermal treatment. During heating, the concentration of polyunsaturated fatty acids (PUFA) was reduced with increased level of saturated fatty acids; these results were observed more in SFO than those of SO or blend oils. However, the presence of SO in SFO reduced the decomposition of PUFA. In Fourier-transform infrared spectroscopy, the peak intensities were significantly altered in SFO compared to the blend oils during heating. Based on the most analytical data, it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils, showing a lower degree of oxidation occurred in blends. The best frying performance for the SFO was achieved by using 30% SO extracted from the roasted sesame seed. This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.http://www.sciencedirect.com/science/article/pii/S2590259822000413Sesame oilSunflower oilFatty acidsOxidative stabilityBlend oil |
| spellingShingle | M. Al Amin M. Abbas Ali M. Shamsul Alam Aktarun Nahar Sook Chin Chew Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature Grain & Oil Science and Technology Sesame oil Sunflower oil Fatty acids Oxidative stability Blend oil |
| title | Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature |
| title_full | Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature |
| title_fullStr | Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature |
| title_full_unstemmed | Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature |
| title_short | Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature |
| title_sort | oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature |
| topic | Sesame oil Sunflower oil Fatty acids Oxidative stability Blend oil |
| url | http://www.sciencedirect.com/science/article/pii/S2590259822000413 |
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