Comparison of thermal stability of grape seed oil with virgin sesame oil

AUTHORS

Marzieh Paktarmani 1 , Peyman Qajarbeigi 1 , Fayegh Moulodi 2 , *

AUTHORS INFORMATION

1 Dept. of Health and Food Safety,Qazvin University of Medical Sciences, Faculty of Health, Iran

2 Department of Food Science and Technology, Urmia University, Iran

How to Cite: Paktarmani M, Qajarbeigi P, Moulodi F. Comparison of thermal stability of grape seed oil with virgin sesame oil, J Kermanshah Univ Med Sci. 2015 ; 19(5):e69831. doi: 10.22110/jkums.v19i5.1951.

ARTICLE INFORMATION

Journal of Kermanshah University of Medical Sciences: 19 (5); e69831
Published Online: November 19, 2015
Article Type: Original Article
Received: May 28, 2015
Accepted: November 03, 2015
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Abstract

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.

Keywords

Thermal stability grape seed oil virgin 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.

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