Commercialized Sesame Oil Analysis: Quality Characterization and Oxidative Stability of Blended Sesame Oil

Sesame oil is a high quality edible oil in Asia with unique flavor and aroma. However, sesame oil is more expensive than soybean oil; therefore, both sesame and soybean oil are blended to reduce costs. In this study, we performed quality characterization analysis of sesame oil (SeO) and sesame oil blended with soybean oil (B-SeO). In our results, fatty acid composition was not significantly different; however, acid, anisidine, peroxide, and total oxidation values of B-SeO were lower than SeO; B-SeO was found to meet CODEX quality standards for cold-pressed oil; 1,1-diphenyl-2-trinitrophenylhydrazine, 2,2-diazo-bis(3-ethyl-benzothiazole-6-sulfonic acid) diammonium salt scavenging capacity, and ferric reducing antioxidant power values of the SeO and B-SeO were in the following ranges 23.72–42.66%, 26.4–29.62%, and 0.44–0.57%, respectively; by following the Arrhenius equation, activation energies for oxidative stability of the two products ranged between 95.51 and 120.34 kJ/mol; antioxidant activities of these oil products were correlated with Maillard reaction products. In conclusion, it was determined that blending sesame oil with soybean oil improved the quality characterization and increased the applications and uses of sesame oil products.