Journal of Kermanshah University of Medical Sciences
Peer-reviewed Medical Quarterly
e-ISSN 2588-2570
p-ISSN 2588-2562
Outline
Comparison of thermal stability of grape seed oil with virgin sesame oil
Authors
1Dept. of Health and Food Safety,Qazvin University of Medical Sciences, Faculty of Health, Iran
2Department of Food Science and Technology, Urmia University, Iran
*Corresponding Author: Corresponding author: Fayegh Moulodi, Department of Food Science and Technology, Urmia University, Iran, Tel: +989143443884 Email: [email protected]
Published online:Nov 19, 2015
Article type:Research Article
Received:May 28, 2015
Accepted:Nov 03, 2015
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: https://doi.org/10.22110/jkums.v19i5.1951
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.
Highlights
References
- 1.The references of this article is available on PDF.
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.
Similar Articles
29
Nov
2014
The relationship between fatty acid compositions and thermal stability of extra virgin olive oils
Fayegh Moulodi,
Peyman Qajarbeigi,
Ashraf Haj Hosseini Babaei,
Asghar Mohammadpoor Asl
Moulodi F, Qajarbeigi P, Haj Hosseini Babaei A, Mohammadpoor Asl A. The relationship between fatty acid compositions and thermal stability of extra virgin olive oils. J Kermanshah Univ Med Sci. 2014;18(8):e74041. doi: https://doi.org/10.22110/jkums.v18i8.1952
31
Oct
2013
Effect of Roasting Process on Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds (Sesamum indicum)
Behrooz Jannat,
Mohammad Reza Oveisi,
Naficeh Sadeghi,
Mannan Hajimahmoodi,
Masoomeh Behzad,
Bahman Nahavandi
,et al.Jannat B, Oveisi MR, Sadeghi N, Hajimahmoodi M, Behzad M, et al. Effect of Roasting Process on Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds (Sesamum indicum). Iran J Pharm Res. 2013;12(4):e125726. doi: https://doi.org/10.22037/ijpr.2013.1399
31
Dec
2014
Effects of dietary supplementation with virgin sesame oil on lipid profile in rats
M Esmailee,
MR Bigdeli,
M Rahnama
Esmailee M, Bigdeli M, Rahnama M. Effects of dietary supplementation with virgin sesame oil on lipid profile in rats. J Inflamm Dis. 2024;18(4):e155846. doi:
11
Sep
2024
Development of Sesame Oil Loaded in Maltodextrin/Acacia Gum-Coated Nanoemulsion and Investigation of Its Physicochemical Properties
Malihe Karami,
Ali Fazlara,
Mehdi Zarei,
Behzad Sharif Makhmal Zadeh,
Mehdi Safdarian
Karami M, Fazlara A, Zarei M, Sharif Makhmal Zadeh B, Safdarian M. Development of Sesame Oil Loaded in Maltodextrin/Acacia Gum-Coated Nanoemulsion and Investigation of Its Physicochemical Properties. Jundishapur J Nat Pharm Prod. 2024;19(4):e149354. doi: https://doi.org/10.5812/jjnpp-149354
19
Mar
2009
Evaluation of the stability of fatty acid content of natural lipid and frying oils available on the Iranian market during frying
Sajad Sisakhtnezhad,
A Sheikhol-Islami,
A Kiani,
B Mohammadi,
M Darzi-Ramandi,
N Parvin
,et al.Sisakhtnezhad S, Sheikhol-Islami A, Kiani A, Mohammadi B, Darzi-Ramandi M, et al. Evaluation of the stability of fatty acid content of natural lipid and frying oils available on the Iranian market during frying. J Kermanshah Univ Med Sci. 2009;12(4):e79907. doi:
More by these authors
Cited by
- Scopus by DOI: 0
Last Update: 3 weeks ago
- Scopus by Title: 0
Last Update: 3 weeks ago
- Scopus by Title (Ref): 1
Last Update: 3 weeks ago
- CrossRef: 0
Last Update: 4 days ago
Comments
Number of Comments:0