Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage

In vitro antioxidant activities and protective effects of sesame cake extract in stabilising sunflower and soybean oils were tested. Total phenolic, flavonoid and flavonol contents in the extract of sesame cake were 1.94 ± 0.02 (mg gallic acid equivalent (GAE) g −1 dry weight (DW)), 0.88 ± 0.02 (mg...

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Bibliographic Details
Published in:Journal of food science and technology 2013-10, Vol.50 (5), p.868-878
Main Authors: Abdelazim, Adel A., Mahmoud, Awad, Ramadan-Hassanien, Mohamed Fawzy
Format: Article
Language:English
Subjects:
Analysis
Antioxidants
Calibration
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Flavonoids
Food
Food preservation
Food processing industry
Food Science
Lipids
Nutrition
Oils & fats
Original
Original Article
Oxidation
Phenols
Ramadan
Soybean oil
Soybeans
Studies
Vegetable oils
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Summary:In vitro antioxidant activities and protective effects of sesame cake extract in stabilising sunflower and soybean oils were tested. Total phenolic, flavonoid and flavonol contents in the extract of sesame cake were 1.94 ± 0.02 (mg gallic acid equivalent (GAE) g −1 dry weight (DW)), 0.88 ± 0.02 (mg quercetin equivalent (QE) g −1 DW), and 0.40 ± 0.02 (mg QE g −1 DW), respectively. Protective effects of sesame cake extract in stabilizing sunflower and soybean oils were tested, compared to synthetic antioxidants, by measuring their peroxide values (PV), conjugated dienes (CD), conjugated trienes (CT), and p -anisidine value during accelerated storage. Results indicated that sesame cake extract exhibited stronger antioxidant activity than BHT and BHA. However, its antioxidant activity was less than that of TBHQ.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-011-0419-8