Frying stability of virgin and refined sesame oils as compared to
refined olive oil
Abstract
Frying stability of two virgin (VSO) and refined (RSO) sesame oils was
compared with that of a refined olive oil (ROO). The oils were used to
fry potato stripes at 180 °C and conjugated dienes (CDV), total
carbonyls (CV), and thermo-oxidative and hydrolytic polar components
were monitored over time. The rate of change in CDV (mmol l–1 h–1) was
significantly lower for ROO (0.72) than for VSO (1.00) and RSO (1.84).
The change in CV for ROO (2.31 μmol g–1 h–1) was significantly much
faster than those for RSO (1.89) and VSO (1.17). Based on the
thermo-oxidative polar components, the calculated frying times for VSO,
RSO, and ROO were on the order of 32.1, 13.9, and 15.4 h. However, VSO
contained significantly the highest contents of hydrolytic polar
components over time and RSO exhibited more resistance than ROO on this
basis.