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Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C was investigated. The SEO and RBO were added to the CAO at levels of 3 and 6%. Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), and carbonyl value (CV). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the SEO and RBO. The positive effect of the SEO on the stability of the CAO was more than that of the RBO. Increasing the amounts of SEO and RBO from 3 to 6% led to decreases in the TPC and AV, and increases in the CDV and CV of the CAO during the frying process. The best frying performance for the CAO was obtained by use of 3% of both SEO and RBO together (CAO/SEO/RBO, 94:3:3 w/w/w).

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Authors and Affiliations

  1. Food Science and Technology Department, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran

    Reza Farhoosh & Reza Esmaeilzadeh Kenari

Authors
  1. Reza Farhoosh
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  2. Reza Esmaeilzadeh Kenari
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Correspondence to Reza Farhoosh.

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Farhoosh, R., Esmaeilzadeh Kenari, R. Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying. J Am Oil Chem Soc 86, 539–544 (2009). https://doi.org/10.1007/s11746-009-1382-7

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  • DOI: https://doi.org/10.1007/s11746-009-1382-7

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