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Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature

Grain & oil Science and Technology 2023年第1期6卷 34-42页

作者： M.Al Amin M.Abbas Ali M.Shamsul Alam Aktarun Nahar Sook Chin Chew Department of Chemistry Rajshahi University of Engineering&TechnologyRajshahi 6204Bangladesh Xiamen University Malaysia CampusBandar SereniaSepang 43900SelangorMalaysia

The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was *** concentrations of SO in the SFO were 0,10%,20%,and 30%by *** 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℃).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 *** 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 ***,the presence of SO in SFO reduced the decomposition of *** Fourier-transform infrared spectroscopy,the peak intensities were significantly altered in SFO compared to the blend oils during *** 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 *** best frying performance for the SFO was achieved by using 30%SO extracted from the roasted sesame *** 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.

关键词： Sesame oil Sunflower oil Fatty acids Oxidative stability blend oil

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