Oxidative stability of sesame oil prepared from sesame seed with different roasting temperatures

Background: Nowadays, natural antioxidants are used to replace synthetic antioxidants for delaying or preventing the oxidation of edible oils. In this study, phenolic compounds and antioxidant properties of methanol extracts of Spirulina microalgae (Arthrospira platensis) were measured. Methods: Phenolic content was measured by Folin–Ciocalteau method and antioxidant activity was measured by the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method. Also, spirulina microalgae as natural antioxidant, was added to sesame oil for improving its oxidative stability. The effects of methanol extract of these microalgae in four concentrations (0, 500, 1000 and 2000 ppm) and synthetic antioxidants of butylated hydroxyl anyzole (BHA) and butylated hydroxytoluene (BHT) in two levels (100 and 200 ppm) in retarding the sesame oil oxidation were examined. Results: The results showed that spirulina extract had 50.54 mg gallic acid/g samples total phenols and antiradical activity (84.38%). By increasing the concentration of the extracts, the oxidation process decreased. Methanol extract at 1000 ppm concentration had the highest antiradical activity than other concentrations and its antiradical activity was alike the synthesis antioxidant of BHA. By Increasing of storage period, peroxide values in 500 and 1000 ppm of spirulina extracts first increased then decreased and in other treatment increased. During storage time thiobarbituric acid index increased. However, this increase was higher in control treatment than others. Conclusion: According to the stated content, it can be said that methanol extracts of spirulina have appropriate antioxidant properties and spirulina can be used as a natural antioxidant to improve the oxidative stability of sesame oil.

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Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

10.26434/chemrxiv.8943878.v1 ◽

2019 ◽

Author(s):

Chathuri Senanayake ◽

Harshani Algama ◽

Ruwani Wimalasekara ◽

W. N. M. T. D. N. Weerakoon ◽

Nimanthi Jayathilaka ◽

...

Keyword(s):

Antioxidant Activity ◽

Oxidative Stability ◽

Shelf Life ◽

Chemical Stability ◽

Coconut Oil ◽

Sesame Oil ◽

Colony Count ◽

Synthetic Antioxidants ◽

Microbial Spoilage ◽

Phenolic Extracts

Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11 respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage and addition of CME and SME extend both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180 °C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake.

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Effect of frying on physicochemical properties of sesame and soybean oil blend

Journal of Applied and Natural Science ◽

10.31018/jans.v13i3.2744 ◽

2021 ◽

Vol 13 (3) ◽

pp. 820-829

Author(s):

Meenakshi Garg ◽

Surabhi Wason ◽

Prem Lata Meena ◽

Rajni Chopra ◽

Susmita Dey Sadhu ◽

...

Keyword(s):

Physicochemical Properties ◽

Soybean Oil ◽

Peroxide Value ◽

Seed Oil ◽

Sesame Seed ◽

Acid Value ◽

Sesame Oil ◽

Oil Blends ◽

Sesame Seed Oil ◽

Oil Blend

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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