Paper Information

Journal:   JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY   FALL 2014 , Volume 9 , Number 3; Page(s) 83 To 92.
 
Paper: 

FORMULATION OF BLEND OIL CONTAINING CANOLA AND SESAME OILS WITHOUT SYNTHETIC ANTIOXIDANT

 
Author(s):  MOHAMMADI T., HATAMI M., MIRZAEE SISAABAD Y., HOOSHIARI A., NEJATIAN M.*
 
* NATIONAL NUTRITION AND FOOD TECHNOLOGY RESEARCH INSTITUTE, FACULTY OF NUTRITION SCIENCES AND FOOD TECHNOLOGY, SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES, TEHRAN, IRAN
 
Abstract: 

Background and Objective: Lipid oxidation of edible oils causes important deteriorative changes in their chemical, sensory and nutritional properties. The addition of antioxidants is effective in retarding the oxidation of lipids; however, the current concern about the possible adverse effects of synthetic antioxidants on health has limited their applications. Sesame seed oil extracted by cold pressing retains higher levels of natural antioxidants and exhibits acceptable stability. Therefore, the aim of this study was to investigate the application of sesame oil on improving less stable edible oils’ stability (such as canola oil).
Materials and Methods: In this work, blends of different ratios of sesame seed oil (20, 30, 50 and 60%) with canola oils, and canola oil containing TBHQ antioxidant (100 ppm) were prepared and evaluated for their oxidative stability. The evaluation included the measurement of peroxide value, iodine value, acid value, Rancimat induction period and fatty acid composition. In addition, total phenolic content (TP) of sesame oil blends and their total antioxidant activity (TTA) were evaluated by FRAP test.
Results: The more the sesame oil in blended oil, the more the linoleic acid and the less the oleic and linolenic acids. With the increase of sesame oil concentration added to theblends, their TTA was increased, such that at a concentration of 60%, the blend oil showed the highest activity, second only to the canola oil containing synthetic antioxidant TBHQ. The highest significant TP content and Rancimat value was found in the sesame oil, and the other oils showed lesser amounts, such that with the increase of sesame oil concentration added to the blends, these parameters were increased too.
Conclusion: Compared with other vegetable oils, sesame oil has a high price. However, by increasing the ratio of sesame oil in formulations, stability and nutritional characteristic of blends undergo a gradual increase, but this ratio should not have a tangible impact on the final product’s price. Based on the information stated above, A and B formulas are recommended as the suitable formulas.

 
Keyword(s): SESAME SEED OIL, BLEND OIL, CANOLA OIL, ANTIOXIDATIVE CAPACITY, OXIDATIVE STABILITY
 
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