Effects of sesame oil on the oxidation of soybean oil and fried products during frying

초록

Effects of sesame oil on the oxidation of soybean oil and fried products during frying were investigated by determining peroxide values(PV), conjugated dienoic acid contents(CDA), p-anisidine values(PAV), and fatty acid composition by GC. Concentration of sesame oil in soybean oil was 0, 10, 20, or 30% (v/v). Frying was done in 160℃ oil for 1 min after sheeting flour dough and cutting to a small size, and repeated every 20 min for 20 h. PV, CDA and PAV of frying oil increased with heating time of the oil and the rate of increase tended to decrease with the addition of sesame oil to soybean oil. U/S ratio decreased with heating time, with the smallest decrease in oils with 30% sesame oil. Very similar tendencies of PV, CAD, PAV and U/S ratio in the oil extracted from fried products to those in frying oil were also observed. The results clearly indicate that the addition of sesame oil improved the oxidative stability of soybean oil and the fried products durng frying.