Studies on the Effect of Antioxidants on the Stability of Sesame (<i>Sesame indicum</i> linn.) Seed Oil During Storage

Abstract

The oil extracted from sesame seed kernel was stored in white plastic containers using different antioxidants like Butyl hydroxy anisole-BHA, Butyl hydroxy toluene-BHT and propyl gallate-PG at various percentages (0.01-0.05%) at room temperature for 12 months. The results were evaluated after 2- months in terms of free fatty acid (FFA), iodine value and peroxide value . It was observed that the rate of increase in free fatty acid (FFA), was appreciably lower in all the three oils stored with 0.02% BHA, BHT and PG than those of the oils containing other percentages of 0.01, 0.03,0.04 and 0.05 of antioxidants. Among these three oils of sesame (0.02%) percentages of antioxidants, the rate of increase in free fatty acid (FFA) of the oil containing 0.02% of BHA was found to be the lowest (0.1372). The iodine values of the oils were not influenced by any antioxidants of any percentages. But the rate of increase in peroxide value of the oil containing 0.02% of BHA was also found to be significantly lower. Most significant differences in storage lives was observed in the stored oil containing 0.02% of BHA.

Key words: Antioxidant, Free fatty acid, Iodine value, Peroxide value. Storage life, Fat-oxidant.  

DOI: 10.3329/bjsir.v43i2.967

Bangladesh J. Sci. Ind. Res. 43(2), 235-242, 2008