Influences of sesame oil and sesame lignans on oxidative stability of edible oil

The influences of aqueous extracted sesame oil,hot-pressed sesame oil,cold-pressed sesame oil and sesame lignans extracted from these three kinds of sesame oils on the oxidative stability of edible oil were studied.The results showed that when added a certain proportion of the three kinds of sesame oils to soybean oil and peanut oil,the oxidative stabilities of soybean oil and peanut oil improved,in which the oils blended with hot-pressed sesame oil showed the best oxidative stability; while sesame lignans extracted from the three kinds of sesame oils had small influence on improving the oxidative stability of lard at 63 ℃ 。