Considering the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions

Ehsan Sadeghi; Aidin Mahtabani; Farahnaz Karami

doi:10.35219/foodtechnology.2019.2.05

Ehsan Sadeghi Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
Aidin Mahtabani Department of Food Science and Technology, College of Agriculture, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
Farahnaz Karami Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran

DOI: https://doi.org/10.35219/foodtechnology.2019.2.05

Keywords: Storage stability, sesame, olive, sunflower, cold-pressed oils, vegetable oil

Abstract

This study evaluated the oxidative stability of olive, sesame, and sunflower oils at different temperatures (4, 25, and 37 ̊C) and in exposure to light for three months. Acidity, peroxide, anisidine, conjugated dienes (CD), and conjugated trienes (CT) and oil stability index (OSI) were measured to investigate the stability of the oils. For all samples, free fatty acid content was almost constant. Temperature and sunlight accelerated the oxidation specifically by an increase in peroxide value and CDs, but anisidine and CTs were not significantly influenced by these variables. The obtained results showed cold-pressed oils had a high tolerance against the formation of the oxidation secondary products. The OSIs were found to be 9.19, 7.06, and 4.73 h for sesame, sunflower, and olive oils, respectively. Among the tested oils, sesame oil had the highest stability. Generally, if storage conditions are optimized, cold-pressed oils can preserve their stability for a longer period.

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