Comparison of thermal stability of grape seed oil with virgin sesame oil
Journal of Kermanshah University of Medical Sciences: November 20, 2015, 19 (5); e69831
November 19, 2015
Article Type: Original Article
May 28, 2015
November 03, 2015
F. Comparison of thermal stability of grape seed oil with virgin sesame oil,
J Kermanshah Univ Med Sci.
Background: Heating causes extensive physical and chemical changes in oil and fats, which can change all physical and chemical characteristics and quality of oil during frying is so critical. This study was aimed to compare the thermal stability of virgin sesame oil and grape seed oil.
Methods: The grape seed oil and virgin sesame oil were heated at 180 ° C for 8 hours. Every hour, a sample of the heated oils was taken to determine the changes in acid value, peroxide, anisidine and Totox.
Results: Heating the oil caused extensive chemical variations both oils. The acidity index increased over time (p<0.05), there were fluctuations inperoxide value, and anisidine and Totox values also increased during thermal processes (p<0.05).
Conclusion: Grape seed oil showed more resistance to heat than sesame oil.
© 2015, Journal of Kermanshah University of Medical Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
The references of this article is available on PDF