Considering the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions

  • Ehsan Sadeghi Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
  • Aidin Mahtabani Department of Food Science and Technology, College of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
  • Farahnaz Karami Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
DOI: https://doi.org/10.35219/foodtechnology.2019.2.05
Keywords: Storage stability, sesame, olive, sunflower, cold-pressed oils, vegetable oil

Abstract

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.

Published
2019-11-15
How to Cite
Sadeghi, Ehsan, Aidin Mahtabani, and Farahnaz Karami. 2019. “Considering the Oxidative Stability of Cold-Pressed Sesame, Sunflower, and Olive Oils under Different Storage Conditions”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 43 (2), 70-83. https://doi.org/https://doi.org/10.35219/foodtechnology.2019.2.05.
Issue
Vol 43 No 2 (2019)
Section
ORIGINAL ARTICLES

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