Quality indexes, mayor and minor constituents and oxidative stability of sesame and soybean virgin oils

被引:0
|
作者
Navas H, P. B. [1 ]
Fregapane, G. [2 ]
Salvador, A. [2 ]
机构
[1] Cent Univ Venezuela, Inst Quim & Tecnol, Fac Agron, Maracay, Venezuela
[2] Univ Castilla La Mancha, Dept Quim Analit & Tecnol Alimentos, Fac Ciencias & Tecnol Quim, E-13071 Ciudad Real, Spain
关键词
sesame and soybean seeds; virgin oils; cold pressing; FATTY-ACID; SEEDS; PHYTOSTEROLS; PROFILES;
D O I
暂无
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
The chemical compositions of cold pressed virgin oils from two sources of sesame and soybean seeds were evaluated. Official analytical methods were employed for the determination of two quality indexes: peroxide value (PV) and free acidity. Fatty acid profiles and several minor components were also quantified. The oxidative stabilities were measured by the Rancimat test. Results showed that the P V and acidities were below the maximum allowed levels established by the Codex Alimentarius for good quality edible virgin oils. The fatty acid profiles revealed that the linoleic acids were the most abundant in the oils obtained from the sesame seeds. This oil also showed the highest gamma tocopherol concentrations (6500 mg.kg(-1)), while the soybean contained 625 mg.kg. The beta-sitosterol was the most important phytosterol in both types of virgin oils represent ivy up to the 50%. Volatile compounds belonging to the groups of aldehydes, alcohols, hydrocarbons and terpenes were present in all oils, while the esters of hexanoic and octanoic were only observed in the sesame oils. The concentrations of total phenols ranged between 24.20 and 27.64 mg.kg(-1) for sesame oils and between 325.6 and 393.8 mg.kg for the soybean virgin oils, this last was less stable under the accelerated oxidation compared with the oils obtained from the sesame seeds.
引用
收藏
页码:284 / 303
页数:20
相关论文
共 50 条
  • [41] Frying quality and oxidative stability of two unconventional oils
    Mariod, A
    Matthaeus, B
    Eichner, K
    Hussein, IH
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2006, 83 (06) : 529 - 538
  • [42] Chemometric Approach for the Evaluation of Quality and Thermo-Oxidative Stability of Soybean, Palm Olein and Canola Oils and Their Blends
    Memon, Hina Daud
    Sherazi, Syed Tufail Hussain
    Mahesar, Sarfaraz Ahmed
    Shoaib, Hadia
    Malghani, Niaz Ali
    JOURNAL OF OLEO SCIENCE, 2023, 72 (07) : 667 - 680
  • [43] Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying
    Ramroudi, Fereshteh
    Yasini Ardakani, Seyed Ali
    Dehghani-tafti, Arefeh
    Khalili Sadrabad, Elham
    INTERNATIONAL JOURNAL OF FOOD SCIENCE, 2022, 2022
  • [44] The oxidative and thermal stability of optimal synergistic mixture of sesame and grapeseed oils as affected by frying process
    Heshmati, Maryam Khakbaz
    Jafarzadeh-Moghaddam, Maryam
    Pezeshki, Akram
    Shaddel, Rezvan
    FOOD SCIENCE & NUTRITION, 2022, 10 (04): : 1103 - 1112
  • [45] Evaluation of contribution of micro and macro components to oxidative stability on virgin oils obtained from olives characterized by different health quality
    Bendini, A.
    Gomez-Caravaca, A. M.
    Cerretani, L.
    Del Carlo, M.
    Segura-Carretero, A.
    Compagnone, D.
    Cichelli, A.
    Lercker, G.
    PROGRESS IN NUTRITION, 2007, 9 (03): : 210 - 215
  • [46] Comparison of oxidative stability of sesame (Sesamum indicum), soybean (Glycine max) and mahua (mee) (Madhuca longifolia) oils against photo-oxidation and autoxidation
    Walallawita, W. K. U. S.
    Bopitiya, D.
    Sivakanthan, S.
    Jayawardana, N. W. I. A.
    Madhujith, T.
    INTERNATIONAL CONFERENCE OF SABARAGAMUWA UNIVERSITY OF SRI LANKA 2015 (ICSUSL 2015), 2016, 6 : 204 - 207
  • [47] FLAVOR AND OXIDATIVE STABILITY OF HYDROGENATED AND UNHYDROGENATED SOYBEAN OILS - EFFICACY OF PLASTIC PACKAGING
    WARNER, K
    MOUNTS, TL
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1984, 61 (03) : 548 - 551
  • [48] Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts
    Kozlowska, Mariola
    Gruczynska, Eliza
    CHEMICAL PAPERS, 2018, 72 (10) : 2607 - 2615
  • [49] Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils
    Warner, K.
    Frankel, E.N.
    Mounts, T.L.
    JAOCS, Journal of the American Oil Chemists' Society, 1989, 66 (04): : 558 - 564
  • [50] Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts
    Mariola Kozłowska
    Eliza Gruczyńska
    Chemical Papers, 2018, 72 : 2607 - 2615