title: Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage.
abstract: In vitro antioxidant activities and protective effects of sesame cake extract in stabilising sunflower and soybean oils were tested. Total phenolic, flavonoid and flavonol contents in the extract of sesame cake were 1.94 ± 0.02 (mg gallic acid equivalent (GAE) g(-1) dry weight (DW)), 0.88 ± 0.02 (mg quercetin equivalent (QE) g(-1) DW), and 0.40 ± 0.02 (mg QE g(-1) DW), respectively. Protective effects of sesame cake extract in stabilizing sunflower and soybean oils were tested, compared to synthetic antioxidants, by measuring their peroxide values (PV), conjugated dienes (CD), conjugated trienes (CT), and p-anisidine value during accelerated storage. Results indicated that sesame cake extract exhibited stronger antioxidant activity than BHT and BHA. However, its antioxidant activity was less than that of TBHQ.
authors.affiliation: Food Science and Technology, Faculty of Agriculture, Fayoum University, Al Fayyum, Egypt.
authors.forename: Adel A
authors.initials: AA
authors.lastname: Abdelazim
authors.affiliation: Food Science and Technology, Faculty of Agriculture, Fayoum University, Al Fayyum, Egypt.
authors.forename: Awad
authors.initials: A
authors.lastname: Mahmoud
authors.affiliation: Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt.
authors.forename: Mohamed Fawzy
authors.initials: MF
authors.lastname: Ramadan-Hassanien
keywords: Accelerated storage; Antioxidant activity; Oxidative stability; Sesame; Vegetable oils