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.
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Copyright
© 2015, Journal of Kermanshah University of Medical Sciences. This open-access article is available under the Creative Commons Attribution-NonCommercial 4.0 (CC BY-NC 4.0) International License (https://creativecommons.org/licenses/by-nc/4.0/), which allows for the copying and redistribution of the material only for noncommercial purposes, provided that the original work is properly cited.