Open AccessConsidering the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions
Author(s) -
Ehsan Sadeghi,
Aidin Mahtabani,
Farahnaz Karami
Publication year - 2020
Publication title -
the annals of the university dunarea de jos of galati fascicle vi – food technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 8
eISSN - 2068-259X
pISSN - 1843-5157
DOI - 10.35219/foodtechnology.2019.2.05
Subject(s) - conjugated diene , peroxide value , sunflower oil , sesame oil , chemistry , food science , peroxide , sunflower , acid value , horticulture , organic chemistry , biology , biochemistry , monomer , polymer , sesamum
This study evaluated the oxidative stability of olive, sesame, and sunflower oils at different temperatures (4, 25, and 37 C) and in exposure to light for three months. Acidity, peroxide, anisidine, conjugated dienes (CD), and conjugated trienes (CT) and oil stability index (OSI) were measured to investigate the stability of the oils. For all samples, free fatty acid content was almost constant. Temperature and sunlight accelerated the oxidation specifically by an increase in peroxide value and CDs, but anisidine and CTs were not significantly influenced by these variables. The obtained results showed cold-pressed oils had a high tolerance against the formation of the oxidation secondary products. The OSIs were found to be 9.19, 7.06, and 4.73 h for sesame, sunflower, and olive oils, respectively. Among the tested oils, sesame oil had the highest stability. Generally, if storage conditions are optimized, cold-pressed oils can preserve their stability for a longer period.
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