Effect of Sesamolin on the Quality of Soybean Oil during the Frying Process

doi:10.7506/spkx1002-6630-201801012

Abstract

Abstract: The aim of this work was to investigate the effect of added sesamolin on some physicochemical properties of refined soybean oil such as fatty oil composition and VE content during the frying of at 180 ℃ of potato strips. Results showed that adding sesamolin could inhibit the increase of peroxide value, anisidine value and viscosity of soybean oil and the decline of transmittance, but had no significant influence on acid oil (P > 0.05). Moreover, addition of sesamolin prolonged the oxidation induction time of soybean oil, retarded the drop of total unsaturated fatty acid content and attenuated the loss of (β + γ)-VE, δ-VE and total VE while it did not significantly affect α-VE. Therefore, sesamolin protects against lipid oxidation in soybean oil during frying and has potential applications in the oil and fat industry as well as food industry.

Key words: fried oils, sesamolin, soybean oil, fatty acid composition, VE

CLC Number:

TS221

ZHANG Lixia, LU Xin, SONG Guohui, WANG Meng, SUN Qiang, HUANG Jinian. Effect of Sesamolin on the Quality of Soybean Oil during the Frying Process[J]. FOOD SCIENCE, 2018, 39(1): 78-83.

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Effect of Sesamolin on the Quality of Soybean Oil during the Frying Process

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