Comparison of Oxidative Stability of Sesame (Sesamum Indicum), Soybean (Glycine Max) and Mahua (Mee) (Madhuca Longifolia) Oils Against Photo-Oxidation and Autoxidation

Procedia food science Pub Date : 2016-01-01 DOI:10.1016/j.profoo.2016.02.050

W.K.U.S. Walallawita , D. Bopitiya , S. Sivakanthan , N.W.I.A. Jayawardana , T. Madhujith

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引用次数: 16

Abstract

Lipid oxidation is one of the major causes of food spoilage. This study was conducted to evaluate and compare the oxidative stability of sesame (Sesamum indicum), soybean (Glycine max) and mahua (Madhuca longifolia) against photooxidation and autoxidation. Stability of oils against photo-oxidation and autoxidation was determined by exposing the oils to florescent light over 28 days and storing the oils at an elevated temperature (60 °C) for 28 days, respectively. The level of oxidation was determined by measuring peroxide value (PV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and conjugated trienes (CT). Sesame oil exhibited the strongest oxidative stability against both photo-oxidation and autoxidation while Mahua oil exhibited the least stability highest both photo-oxidation and autoxidation as measured by primary oxidative products. However, Mahua oil showed the strongest stability against both photo-oxidation and autoxidation as measured by secondary oxidative products. In conclusion, higher oxidative stability was shown by the Mahua oil than sesame and soybean oils for photooxidation and autoxidation.

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芝麻(Sesamum Indicum)、大豆(Glycine Max)和麻花(Mee) (madhua Longifolia)油脂抗光氧化和自氧化稳定性的比较

脂质氧化是食品变质的主要原因之一。本研究旨在评价和比较芝麻(Sesamum indicum)、大豆(Glycine max)和麻花(madhua longifolia)对光氧化和自氧化的氧化稳定性。通过将油脂暴露在日光灯下28天，并在高温(60°C)下储存28天，分别测定了油脂抗光氧化和自氧化的稳定性。通过测定过氧化值(PV)、硫代巴比妥酸活性物质(TBARS)、共轭二烯(CD)和共轭三烯(CT)测定氧化水平。芝麻油对光氧化和自氧化均表现出最强的氧化稳定性，麻花油对光氧化和自氧化均表现出最低的稳定性。然而，麻花油在二次氧化产物中表现出最强的光氧化和自氧化稳定性。综上所述，麻花油在光氧化和自氧化方面比芝麻油和大豆油表现出更高的氧化稳定性。

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Procedia food science

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