Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage

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.

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Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil

Journal of Food Science and Technology ◽

10.1007/s13197-018-3134-x ◽

2018 ◽

Vol 55 (6) ◽

pp. 2170-2179 ◽

Cited By ~ 3

Author(s):

S. Mokbli ◽

H. M. Sbihi ◽

I. A. Nehdi ◽

M. Romdhani-Younes ◽

C. P. Tan ◽

...

Keyword(s):

Soybean Oil ◽

Oxidative Stability ◽

Seed Oil ◽

Chamaerops Humilis

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Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils

Vietnam Journal of Agricultural Sciences ◽

10.31817/vjas.2021.4.1.06 ◽

2021 ◽

Vol 4 (1) ◽

pp. 955-964

Author(s):

Phan Thi Phuong Thao ◽

Tran Thi Thu Hang ◽

Pham Le Nguyet Anh ◽

Vu Hong Son

Keyword(s):

Oxidative Stability ◽

Vegetable Oils ◽

Rapeseed Oil ◽

Seed Oil ◽

Test Method ◽

Butylated Hydroxytoluene ◽

Synthetic Antioxidants ◽

Total Oxidation ◽

Oven Test ◽

Tea Seed Oil

This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO), and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C. The total oxidation values (TOTOX) of the samples treated with 6% TSO were lower than those treated with 0.2% BHA+BHT. The results indicated the potential of TSO as a novel natural antioxidant for dietary vegetable oils. Our study also suggested that TSO could serve as an effective substitution for currently used synthetic antioxidants such as BHA and BHT.

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Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation

LWT ◽

10.1016/j.lwt.2020.109389 ◽

2020 ◽

Vol 129 ◽

pp. 109389 ◽

Cited By ~ 2

Author(s):

Xiaoqin Wang ◽

María del Mar Contreras ◽

Dunming Xu ◽

Chen Xing ◽

Lijuan Wang ◽

...

Keyword(s):

Phenolic Compounds ◽

Oxidative Stability ◽

Seed Oil ◽

Tea Seed Oil

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Enhancement of thermal stability of soybean oil by blending with tea seed oil

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2018.v30.i11.1862 ◽

2018 ◽

Author(s):

Nopparat Prabsangob ◽

Soottawat Benjakul

Keyword(s):

Thermal Stability ◽

Soybean Oil ◽

Seed Oil ◽

Phenolic Content ◽

Monounsaturated Fatty Acids ◽

Oxidation Products ◽

Secondary Oxidation ◽

Tea Seed Oil ◽

Oil Deterioration ◽

Thermal Stability Of

Frying accelerates oil deterioration through several chemical reactions, particularly lipid oxidation. Soybean oil (SBO), the polyunsaturated fatty acid (PUFA) rich oil, is prone to thermal degradation. Nevertheless, tea seed oil (TSO), mainly consisting of monounsaturated fatty acids (MUFA), is quite stable. This work aimed to elucidate thermal stability of SBO as affected by TSO blending at varying volume ratios. After frying for several repeated cycles, SBO/TSO blends with the ratios of 70:30, 60:40 and 50:50 showed lower total oxidative degree than SBO alone. FTIR spectra suggested less cis C=C deformation of the SBO blended with TSO, and the 60:40 SBO/TSO blend contained the lowest secondary oxidation products. Along frying, less change in viscosity (color) was found for the 60:40 and 50:50 (60:40) SBO/TSO blends. Improved thermal stability of the blended oils was expected due to the decrease in PUFA and increase in phenolic content, and this study suggested that the 60:40 SBO/TSO blend showed the highest stability.

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