Frying Stability, Fatty Acid Composition, and Nutritional Evaluation of Cottonseed Oil, Sesame Oil, and Their Blend: A Comparative Study

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2025-08-08 DOI:10.1002/aocs.70010

Kanika Sharma, Akansha Pawar, Sujata Saxena, Manoj Kumar, Anjali Singanjude, Rajesh Narkar, Venkatesh Anabattula

{"title":"Frying Stability, Fatty Acid Composition, and Nutritional Evaluation of Cottonseed Oil, Sesame Oil, and Their Blend: A Comparative Study","authors":"Kanika Sharma, Akansha Pawar, Sujata Saxena, Manoj Kumar, Anjali Singanjude, Rajesh Narkar, Venkatesh Anabattula","doi":"10.1002/aocs.70010","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>This study aimed to assess the fatty acid profiles and frying stability of cottonseed oil (CSO), sesame oil (SO), and their 1:1 blend. Oils were evaluated by determining their nutritional quality, including the fatty acid profile and key nutritional quality indicators such as atherogenicity index (AI), thrombogenicity index (TI), hypocholesterolemic/hypercholesterolemic (HH) ratio, and ratios of polyunsaturated fatty acids (PUFA) to monounsaturated (MUFA) and saturated fatty acids (SFA). Furthermore, the oils were characterized using FTIR, and the thermal degradation behavior of the oils was assessed using a thermal gravimetric analyzer (TGA) at a 100°C to 600°C temperature range. Frying stability was determined by subjecting the oils to frying at 180°C and measuring acid value and p-anisidine value (p-AV) pre- and postfrying, alongside changes in color, viscosity, and fatty acid profiles. The 1:1 blend of CSO and SO showed an improved fatty acid profile, with PUFA/MUFA and PUFA/SFA ratios of 2.03 and 2.45 compared to 3.26 and 1.95, respectively, in unblended CSO. Furthermore, the blend showed more balanced nutritional indices with lower AI and TI values (0.23 and 0.52) versus CSO (0.34 and 0.78) owing to modified fatty acid composition. After ten frying cycles, the CSO:SO blend exhibited a significantly lower p-AV (79.04 ± 0.8) compared to unblended CSO (95.22 ± 0.8), and also exhibited moderate changes in color and viscosity values as compared to unblended oils, indicating reduced formation of secondary oxidation products. TGA results revealed less thermal degradation between 100°C and 400°C for the blend. The findings suggest that blending CSO with SO not only enhances oxidative resistance during frying but also provides a more nutritionally balanced fatty acid profile, making it a potentially healthier option for high-temperature culinary applications.</p>\n </div>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 10","pages":"1535-1546"},"PeriodicalIF":2.4000,"publicationDate":"2025-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.70010","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study aimed to assess the fatty acid profiles and frying stability of cottonseed oil (CSO), sesame oil (SO), and their 1:1 blend. Oils were evaluated by determining their nutritional quality, including the fatty acid profile and key nutritional quality indicators such as atherogenicity index (AI), thrombogenicity index (TI), hypocholesterolemic/hypercholesterolemic (HH) ratio, and ratios of polyunsaturated fatty acids (PUFA) to monounsaturated (MUFA) and saturated fatty acids (SFA). Furthermore, the oils were characterized using FTIR, and the thermal degradation behavior of the oils was assessed using a thermal gravimetric analyzer (TGA) at a 100°C to 600°C temperature range. Frying stability was determined by subjecting the oils to frying at 180°C and measuring acid value and p-anisidine value (p-AV) pre- and postfrying, alongside changes in color, viscosity, and fatty acid profiles. The 1:1 blend of CSO and SO showed an improved fatty acid profile, with PUFA/MUFA and PUFA/SFA ratios of 2.03 and 2.45 compared to 3.26 and 1.95, respectively, in unblended CSO. Furthermore, the blend showed more balanced nutritional indices with lower AI and TI values (0.23 and 0.52) versus CSO (0.34 and 0.78) owing to modified fatty acid composition. After ten frying cycles, the CSO:SO blend exhibited a significantly lower p-AV (79.04 ± 0.8) compared to unblended CSO (95.22 ± 0.8), and also exhibited moderate changes in color and viscosity values as compared to unblended oils, indicating reduced formation of secondary oxidation products. TGA results revealed less thermal degradation between 100°C and 400°C for the blend. The findings suggest that blending CSO with SO not only enhances oxidative resistance during frying but also provides a more nutritionally balanced fatty acid profile, making it a potentially healthier option for high-temperature culinary applications.

Abstract Image

查看原文本刊更多论文

棉籽油、芝麻油及其混合物的油炸稳定性、脂肪酸组成和营养评价：比较研究

本研究旨在评价棉籽油、芝麻油及其1:1混合油的脂肪酸分布和油炸稳定性。通过测定油脂的营养质量，包括脂肪酸谱和关键营养质量指标，如动脉粥样硬化指数（AI）、血栓形成指数（TI）、低胆固醇血症/高胆固醇血症（HH）比率、多不饱和脂肪酸（PUFA）与单不饱和脂肪酸（MUFA）和饱和脂肪酸（SFA）的比率，对油脂进行评估。此外，使用FTIR对油进行了表征，并使用热重分析仪（TGA）在100°C至600°C的温度范围内评估了油的热降解行为。油炸稳定性是通过将油置于180°C下油炸，并测量油炸前后的酸值和对茴香胺值（p-AV），以及颜色，粘度和脂肪酸谱的变化来确定的。与未混合的CSO相比，1:1的CSO与SO的PUFA/MUFA和PUFA/SFA比值分别为2.03和2.45，而未混合的CSO的PUFA/MUFA和PUFA/SFA分别为3.26和1.95。此外，与CSO（0.34和0.78）相比，改进脂肪酸组成的混合饲料具有更低的AI和TI值（分别为0.23和0.52）和更均衡的营养指标。经过10个油炸循环后，CSO:SO混合物的p-AV（79.04±0.8）明显低于未混合的CSO(95.22±0.8)，并且与未混合的CSO相比，颜色和粘度值也有适度的变化，表明二次氧化产物的形成减少。TGA结果显示，共混物在100°C和400°C之间的热降解较少。研究结果表明，将CSO与SO混合不仅可以增强油炸过程中的抗氧化性，还可以提供更营养均衡的脂肪酸谱，使其成为高温烹饪应用的潜在更健康的选择。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.