Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying

To investigate the antioxidant activity and physicochemical properties of oil, sunflower (SFO) and corn oil (CO) and their combinations with sesame oil (SO) were prepared. The analyses of fatty acid composition (GC-FID), oxidative stability index (Rancimat), smoke point, and antioxidant activity (DP...

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Bibliographic Details
Main Authors: Fereshteh Ramroudi, Seyed Ali Yasini Ardakani, Arefeh Dehghani-tafti, Elham Khalili Sadrabad
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2022/3165512
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