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Antioxidative effect of isolated natural antioxidants on the stability of sunflower oil during heat treatments [electronic resource].

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Seleim, Magda A.A

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Language: English Summary language: Arabic Description: p.49-64Other title:

تأثير مضادات الأكسدة الطبيعية المستخلصة من زيت بذور السمسم على درجة الثبات الأكسيدى لزيت عباد الشمس اثناء التسخين [Added title page title]

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Assiut journal of agricultural sciences, 2007 v. 38 (4) [electronic resource].

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In: Assiut Journal of Agricultural Sciences 2007.v.38(4)Summary: The present work was carried out on some new sesame seeds varieties namely: Toshaka I, Shandaweel 3 and Giza 32 in an attempt to evaluate the utilization of sesame oil as a source of natural antioxidants. Antioxidative effect of isolated natural antioxidants on the oxidative stability of sunflower oil during heating up to 18 hours was evaluated. The acid value of sunflower oil was increased during heating up to 9 hours and then decreased. The oil samples treated with antioxidants had the least amount of free fatty acids, after heating up to 9 hours, which is due to a very low degree of hydrolysis in oil as affected by addition of antioxidants. As heating time was increased, peroxide values increased up to 9 hours, and then decreased.

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The present work was carried out on some new sesame seeds varieties namely: Toshaka I, Shandaweel 3 and Giza 32 in an attempt to evaluate the utilization of sesame oil as a source of natural antioxidants. Antioxidative effect of isolated natural antioxidants on the oxidative stability of sunflower oil during heating up to 18 hours was evaluated. The acid value of sunflower oil was increased during heating up to 9 hours and then decreased. The oil samples treated with antioxidants had the least amount of free fatty acids, after heating up to 9 hours, which is due to a very low degree of hydrolysis in oil as affected by addition of antioxidants. As heating time was increased, peroxide values increased up to 9 hours, and then decreased.

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