Abstract
In this study, extra virgin olive oil (EVOO) was mixed with sesame seed oil (SSO) at different concentrations (100:0, 90:10, 80:20, 70:30 and 60:40 w/w) and stored for 90 days at room conditions. To see the effect of mixing level and storage period, a combined design having two mixtures (EVOO and SSO) and one process factor (storage period) was used. Main oxidation parameters (free fatty acid content, refractive index, peroxide value and p-anisidine value) and major fatty acid composition of the samples were characterized. It was observed that EVOO is quite sensitive to oxidation compared to SSO and increase of SSO in the blended oil samples decreased the oxidation of the product during storage. Major fatty acids were palmitic, oleic and linoleic acids. Addition of SSO caused a significantly change in the fatty acid composition. The results showed that EVOO could be stored for longer time by mixing of SSO having strong antioxidant activity.
Similar content being viewed by others
References
A. Rohman, Y.C. Man, Food Res. Int. 43, 886–892 (2010)
O. Uncu, B. Ozen, LWT-Food Sci. Technol. 63, 978–984 (2015)
S. Polavarapu, C.M. Oliver, S. Ajlouni, M.A. Augustin, Food Chem. 127, 1694–1705 (2011)
J. Velasco, C. Dobarganes, Eur. J. Lipid Sci. Technol. 104, 661–676 (2002)
R.W. Owen, A. Giacosa, W.E. Hull, R. Haubner, G. Würtele, B. Spiegelhalder, H. Bartsch, Lancet Oncol. 1, 107–112 (2000)
F. Anwar, A.I. Hussain, S. Iqbal, M.I. Bhanger, Food Chem. 103, 1181–1191 (2007)
A. Bendini, L. Cerretani, S. Vecchi, A. Carrasco-Pancorbo, G. Lercker, J. Agric. Food Chem. 54, 4880–4887 (2006)
H.A. Abou-Gharbia, A.A.Y. Shehata, F. Shahidi, Food Res. Int. 33, 331–340 (2000)
L.W. Chang, W.J. Yen, S.C. Huang, P.D. Duh, Food Chem. 78, 347–354 (2002)
S. Karaman, Ö.S. Toker, İ. Öztürk, H. Yalcin, A. Kayacier, M. Doğan, O. Sagdic, Turkish J. Agric. For. 38, 759–772 (2014)
A. Koski, E. Psomiadou, M. Tsimidou, A. Hopia, P. Kefalas, K. Wähälä, M. Heinonen, Eur. Food Res. Technol. 214, 294–298 (2002)
J. Chung, J. Lee, E. Choe, J. Food Sci. 69, 574–578 (2004)
M.F. Ramadan, Ind. Crops Product 43, 65–72 (2013)
A.A. Abdelazim, A. Mahmoud, M.F. Ramadan-Hassanien, J. Food Sci. Technol. 50, 868–878 (2013)
M.F. Ramadan, K.M.M. Wahdan, Food Chem. 132, 873–879 (2012)
S.W. Lee, M.K. Jeung, M.H. Park, S.Y. Lee, J. Lee, Food Chem. 118, 681–685 (2010)
J. Lee, M. Kim, E. Choe, Food Sci. Biotech. 16, 981–987 (2007)
AOAC, Official Methods of Analysis of AOAC International, 17th edn. (Association of Official Analytical Chemists, Washington, DC, 2000)
H. Yalcin, O.S. Toker, I. Ozturk, M. Dogan, O. Kisi, Eur. J. Lipid Sci. Technol. 114, 1217–1224 (2012)
Z.U. Rehman, Food Chem. 99, 450–454 (2006)
H. Yalcin, J. Cons. Protect Food Saf. 6, 353–358 (2011)
R.S. Faragi, E.A. Mahmoud, A.M. Basuny, Int. J. Food Sci. Technol. 42, 107–115 (2007)
O.C. Johnson, F.A. Kummerow, J. Am. Oil Chem. Soc. 34, 407–409 (1957)
S.H. Yoon, S.K. Kim, M.G. Shin, K.H. Kim, J. Am. Oil Chem. Soc. 62, 1487–1489 (1985)
P.J. Budowski, J. Am, Oil Chem. Soc 41, 28–285 (1962)
N.O.V Sonntag, in Bailey’s Industrial Oil and Fat Products, 4th edn., vol. 1, ed. by, D. Swern (W. Johns and Sons, New York, 1981), pp. 289–477
P. Budowski, K.S. Markely, Chem. Rev. 48, 125–151 (1951)
Y. Wan, H. Li, G. Fu, X. Chen, F. Chen, M. Xie, J. Sci. Food Agric. 95, 2571–2578 (2015)
M. Sun, J. Zhou, H. Wang, X. Li,.S.Shi, Food Ferment Ind. 31, 41–42 (2005)
Y. Fukuda, M. Nagata, T. Osawa, M. Namiki, J. Am. Oil Chem. Soc. 63, 1027–1031 (1986)
T. Saldeen, D. Li, J.L. Mehta, J. Am. Coll. Cardiol. 34, 1208–1215 (1999)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Kavuncuoglu, H., Dursun Capar, T., Karaman, S. et al. Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology. Food Measure 11, 173–183 (2017). https://doi.org/10.1007/s11694-016-9384-2
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-016-9384-2