Jithongtong Lalita, Sombutsuwan Piraporn, Chumsantea Salisa, Whangsomnuek Nattawut, Nakornsadet Akkaradech, Lilitchan Supathra, Ali M Abbas, Aryusuk Kornkanok
Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (KMUTT).
Pilot Plant Development and Training Institute (PDTI), King Mongkut's University of Technology Thonburi (KMUTT).
J Oleo Sci. 2025;74(8):667-680. doi: 10.5650/jos.ess25034.
This study developed co-rendered oils by extracting sesame seed oil (SSO) using lard as a green extraction solvent during the co-rendering of pork fat and ground sesame seeds at 170°C in an air fryer, with varying fat-to-seed ratios (80:20 to 40:60). Compared to lard, which is high in saturated fatty acids (SFA), and SSO, which is rich in polyunsaturated fatty acids (PUFA), the co-rendered oils demonstrated significantly improved fatty acid composition. As the proportion of sesame seeds increased, the oils showed a marked reduction in atherogenic index (AI) and thrombogenic index (TI), decreasing from 0.51 to 0.29 and from 1.27 to 0.84, respectively. The lowest values were observed at the 40:60 fat to seed ratio, with AI at 0.29 and TI at 0.84. Additionally, bioactive compounds from sesame seeds enhanced the oils' antioxidant activity, as indicated by increased DPPH values from 54.03 to 118.91 µg GEAC/100 g oil and ABTS values from 18.81 to 51.15 µg GEAC/100 g oil, in P80 and P40 samples, respectively. All co-rendered oils complied with Codex Alimentarius standards for acid value (AV), ranging from 0.99 to 2.02 mg KOH/g oil, and peroxide value (PV), ranging from 0.27 to 0.60 meqO/kg oil. Principal component analysis (PCA) revealed positive correlations between sesame seed content and antioxidant activity, oxidative stability, and PUFA levels, while higher pork fat content was associated with increased SFA levels and oil yield. The findings suggest that co-rendering pork fat with sesame seeds produces oils with enhanced nutritional value, oxidative stability, and bioactive compounds content, offering a healthier alternative to conventionally rendered lard for food industry applications.
本研究通过在空气炸锅中于170°C将猪脂肪与磨碎的芝麻籽共炼制过程中，使用猪油作为绿色提取溶剂提取芝麻油（SSO），开发了共炼制油，脂肪与芝麻籽的比例不同（80:20至40:60）。与富含饱和脂肪酸（SFA）的猪油和富含多不饱和脂肪酸（PUFA）的SSO相比，共炼制油的脂肪酸组成有显著改善。随着芝麻籽比例的增加，这些油的致动脉粥样硬化指数（AI）和血栓形成指数（TI）显著降低，分别从0.51降至0.29和从1.27降至0.84。在40:60的脂肪与芝麻籽比例下观察到最低值，AI为0.29，TI为0.84。此外，芝麻籽中的生物活性化合物增强了油的抗氧化活性，如P80和P40样品中DPPH值分别从54.03增加到118.91 μg GEAC/100 g油，ABTS值从18.81增加到51.15 μg GEAC/100 g油所示。所有共炼制油均符合食品法典委员会关于酸值（AV）的标准，范围为0.99至2.02 mg KOH/g油，以及过氧化值（PV），范围为0.27至0.60 meqO/kg油。主成分分析（PCA）显示芝麻籽含量与抗氧化活性、氧化稳定性和PUFA水平之间呈正相关，而较高的猪脂肪含量与SFA水平和油产量增加有关。研究结果表明，将猪脂肪与芝麻籽共炼制可生产出具有更高营养价值、氧化稳定性和生物活性化合物含量的油，为食品工业应用提供了比传统炼制猪油更健康的替代品。
