Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 69, Issue 7, pages 574–578, September 2004
How to Cite
Chung, J., Lee, J. and Choe, E. (2004), Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough. Journal of Food Science, 69: 574–578. doi: 10.1111/j.1365-2621.2004.tb13652.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20040161 Submitted 3/11/04, Revised 4/13/04, Accepted 5/7/04.
- soybean and sesame oil mixture;
ABSTRACT: Effects of roasted sesame seed oil on the oxidative stability of soybean oil during frying of flour dough at 160 °C were studied by determining fatty acid composition and conjugated dienoic acid (CDA), p-anisidine (PA), and free fatty acid (FFA) values. Concentration of sesame oil in frying oil was 0%, 10%, 20%, or 30% (v/v). Tocopherols and lignan compounds in the frying oil were also determined by high-performance liquid chromatography. As the number of fryings performed by the oil increased, linolenic acid content in frying oil decreased, and the decreasing rate was lower in frying oil containing sesame oil than in the oil containing no sesame oil. CDA and FFA values of frying oil increased during frying and their relative values to the initial value were lower in frying oil containing sesame oil than in the oil containing no sesame oil. This indicates that the addition of sesame oil improved thermooxidative stability of frying oil, possibly due to the presence of lignan compounds in sesame oil. Tocopherols and lignan compounds in frying oil decreased during frying. As the amount of sesame oil in frying oil increased, degradation of tocopherols increased and lignan compounds degradation decreased. Tocopherols were suggested to protect lignan compounds in sesame oil from decomposition during frying.