Abstract:
In this study, sesame seed was firstly roasted at 2
16.8°C for 19.3 minutes and its oil was
then extracted. Commercial Frying Oil (CFO) was ble
nded by 10, 20, and 30% Roasted
Sesame Oil (RSO) and used in deep-fat frying to pre
pare potato chips. The process was
performed daily at 180
o
C for 1 hour, in five consecutive days. Frying perf
ormance of the
oils was evaluated by the measurement of parameters
such as peroxide value, Oxidative
Stability Index (OSI), Total Polar Compounds (TPC)
and fatty acids profile. The results
showed that roasting had a great positive influence
on phenolic compounds content (21
times) and oxidative stability (3.6 times) of sesam
e oil. During frying, the level of TPC
increased significantly as an increasing rate of 27
, 22, 21, 23.2, and 29% was obtained for
RSO-10%, RSO-20%, RSO-30%, CFO-Tert-ButylHydroQuino
ne (TBHQ), and CFO,
respectively. The
OSI
significantly decreased and, in the fifth day of f
rying, CFO-TBHQ
had the highest
OSI
of 10.6 hours followed by RSO-30% (8 hours). By in
crement in RSO
concentration, the antioxidant capacity of frying o
ils was elevated, although commercial
frying oil containing TBHQ exhibited higher activit
y than RSO-30%.
Keywords:
Antioxidant, OSI, Phenolic compounds, Polar compou
nds, Tert-butylhydroquinone.
