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Antioxidant activity of sesame oil on oxidative stability of olive oil

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Title Antioxidant activity of sesame oil on oxidative stability of olive oil
 
Creator Özcan, Mehmet Musa
Uslu, Nurhan
 
Subject Fatty acids
Olive oil
Oxidative stability
p-anisidine
Sesame oil
 
Description 814-819
In this study, the effects of blending sesame oil with olive oil at different concentrations (5%, 15% and 25%) and storing the oil blend at 60􀁱C for 30 days in relation to the physicochemical properties and fatty acid composition were determined. Peroxide value, free fatty acid, p-anisidine, K232 and K270 values were analyzed on the 15th and 30th days in olive oil as well as sesame/olive oil blend. After 15 days of storage, the lowest peroxide value (3.73 meq O2/kg) was obtained in olive oil containing 5% sesame oil, while olive oil containing 25% sesame oil has lowest peroxide value of 4.95 meq O2/kg after 30 days of storage. The lowest free fatty acid values were found in olive oils, with the values of 1.45% for 15th day and 1.67% for 30th day. The result revealed that peroxide and p-anisidine values increased, while the free fatty acid and ultraviolet absorption at 232 and 270 nm decreased during storage at 60􀁱C. Minimum free fatty acid (1.45%) was found in olive oil stored for 15 days, while the K values were in the range (0.01-0.02) following analysis on 30th day. This study revealed that addition of sesame oil to olive oil improved the antioxidative property of oil blends.
 
Date 2022-11-29T10:11:24Z
2022-11-29T10:11:24Z
2022-11
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscpr.res.in/handle/123456789/60958
https://doi.org/10.56042/ijtk.v21i4.35392
 
Language en
 
Relation A23D 9/00
A61P 17/18
A61P 39/06
 
Publisher NIScPR-CSIR, India
 
Source IJTK Vol.21(4) [October 2022]