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KMID : 1011620200360020163
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 2 p.163 ~ p.168
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Effects of Vegetable Oil Blending on the Thermal Oxidative Stability of High Oleic Sunflower Seed Oil
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Oktavina rshita Fitria
Choe Eun-Ok
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Abstract
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Purpose: This study was conducted to assess the effects of olive, sesame, or palm oil addition on the thermooxidative stability of high oleic sunflower seed oil(HOSFO) at 150°C.
Methods: Contents of tocopherols, polyphenols, and lignan compounds were determined by the HPLC and spectrophotometry. Degree of oil oxidation was evaluated by conjugated dienoic acid(CDA) values and fatty acid composition changes by the GC.
Results: The CDA values of the HOSFO with added olive, sesame, or palm oil were significantly lower than those of 100% HOSFO during 7 hr heating. Moreover, unlike 100% HOSFO, no significant changes were obtained in the content ratio of palmitic acid to linoleic acid in the blended oils during 7 hr heating. Tocopherol degradation was the highest and fastest in the 100% HOSFO.
Conclusion: Thermooxidative stability of HOSFO can be improved by the addition of olive, sesame, or palm oil, possibly due to protection of tocopherols from thermal degradation by polyphenols and lignan compounds.
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KEYWORD
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high oleic sunflower seed oil, thermal oxidative stability, vegetable oil addition, antioxidants
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