Khakbaz Heshmati Maryam, Jafarzadeh-Moghaddam Maryam, Pezeshki Akram, Shaddel Rezvan
Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran.
Department of Food Science and Technology Faculty of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran.
Food Sci Nutr. 2022 Feb 15;10(4):1103-1112. doi: 10.1002/fsn3.2774. eCollection 2022 Apr.
In spite of grapeseed oil high contents of linoleic acid, its oxidative stability is relatively low, and mixing with more stable oils such as sesame oil can be a good way to improve the oxidative stability of this oil. The aim of this study was to increase the oil oxidative stability by producing an optimum formulation due to the combination of grapeseed and sesame oil. For this purpose, some of the qualitative properties of the optimum formulation were investigated during frying process. For finding the best formulation, the quantities of 0%, 25%, 50%, 75%, and 100% of sesame oil were blended with 100, 75%, 50%, 25%, and 0% of grapeseed oil. The results show that the highest percentage of fatty acid in various samples (sesame oil, grapeseed oil, and mixed formulations) is related to the linoleic acid, followed by oleic, palmitic, and stearic acid. In conclusion the addition of sesame oil to grapeseed oil increased the number of phenolic compounds, antioxidant strength, and oxidative stability of the mixed oil samples. Considering the price of the product and the importance of the nutritional quality and stability of the oil, combining 75% sesame oil and 25% grapeseed oil has the best nutritional quality and lower cost than pure sesame oil formula. After frying process, comparison of sesame and grapeseed oil different factors with national Iranian standard limits showed that the parameters of acid number and peroxide value were more than Iran's national standard, but the content of polar compounds was within the permissible content. Finally, the mixture of sesame and grapeseed oil is not suitable for long-term heating and frying.
尽管葡萄籽油富含亚油酸，但其氧化稳定性相对较低，与芝麻油等更稳定的油混合可能是提高该油氧化稳定性的好方法。本研究的目的是通过将葡萄籽油和芝麻油混合来生产最佳配方，从而提高油的氧化稳定性。为此，在油炸过程中对最佳配方的一些定性特性进行了研究。为了找到最佳配方，将0%、25%、50%、75%和100%的芝麻油与100%、75%、50%、25%和0%的葡萄籽油混合。结果表明，各种样品（芝麻油、葡萄籽油和混合配方）中脂肪酸含量最高的是亚油酸，其次是油酸、棕榈酸和硬脂酸。总之，向葡萄籽油中添加芝麻油增加了混合油样品中酚类化合物的数量、抗氧化强度和氧化稳定性。考虑到产品价格以及油的营养质量和稳定性的重要性，75%芝麻油和25%葡萄籽油的组合具有最佳的营养质量，且成本低于纯芝麻油配方。油炸后，将芝麻油和葡萄籽油的不同因素与伊朗国家标准限值进行比较，结果表明酸值和过氧化值参数超过了伊朗国家标准，但极性化合物含量在允许范围内。最后，芝麻油和葡萄籽油的混合物不适合长期加热和油炸。
