Meenakshi Garg Surabhi Wason Prem Lata Meena Rajni Chopra Susmita Dey Sadhu Akriti Dhyani


Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.


Download data is not yet available.


Metrics Loading ...




Blending, Density, Free fatty acid, Oil blends, Sesame seed oil, Soybean oil


1. Boskou, D.; Tsimidou, M. & Blekas, D. (2006). Polar phenolic compounds, In: Olive Oil, Chemistry and Technology, D. Boskou, (Ed.), pp. 73-92, AOCS Press, ISBN 978-1-893997-88-2, Champaign, IL, USA
2. Alireza. Et.al 2010. Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. International Food Research Journal 17: 295-302.
3. Sankar D, Pugalendi KV, Sambandam G, Rao MR 2003.Sesame Oil Helps Reduce Dose of Blood Pressurelowering Medicine. Meeting report. 4 /28 /200; from 4. Aidos I, Lourenclo S, Padt A, Luten J B, Boom RM.2002. Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of temperature during storage. J. Food Sci... 67, 3314-3320.
5. Yang Li. Et.al 2014.Blending of Soybean Oil with Selected Vegetable Oils: Impact on
Oxidative Stability and Radical Scavenging Activity.APJCP.15.6.2583
6. Tan CP, Man YBC 2002. Comparative differential scanning calorimetric analysis of vegetableoils: II. Effects of cooling rate variation.Phytochem. Anal. 13, 129-141.
7. Wu PF, Nawar W.1986 Atechnique for monitoring the quality of used frying oil.J. Am. Oil Chem. Soc. 1986. 63, 1363-1367
8. Latif, S. and F. Anwar. 2011. Aqueous enzymatic sesame oil and protein extraction. Food Chem., 125:679-684.
9. Abou-Gharbia Et.al 2000. Effect of processing on oxidative stability and lipid classes of sesame oil. Food Res. Int.;33,331-340.
10. Kochhar, S. P. (2002). Sesame, Rice bran and flax seed oil. Vegetable oils in Food Technology. Composition, Properties and Uses. Gunstone, F. D (Eds.), SRC Press LLC, pp. 297-322.
11. Toliwal, S.D., Tiwari, M.R. and Verma, S. (2005), “Studies on Thermal Stability of Palm-corn Oil Blends”, Journal of Oil Technology Association of India, Vol.37, pp.18-20.
12. Pandurangan Et.al 2014.Physico-chemical properties of groundnut oil and their blends with other vegetable oils. Journal of Chemical and Pharmaceutical Research, 2014, 6(8):60-66.
13. Myat, H.M Ghazali Et.al 2010. Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends during Frying of Banana Chips. Journal of Agricultural Science Vol. 2, No. 4
14. Su C, White P.2004. Frying stability of high-oleate and regular soybean oil blends. J Am Oil Chem Soc.81 (8):783–788. doi: 10.1007/s11746-004-0978-4.
15. Abdulkarim, S.M. and Ghazali, H.M. 2012. Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. J. Food Agri.Environ. 10: 33 -38.
16. Alireza, S., Tan, C. P., Hamed, M. and Che Man, Y. B.2010. Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. International Food Research Journal 17: 295-302.
17. S. Gulla and K. Waghray 2011. Effect of Storage on Physico-chemical Characteristics andFatty Acid Composition of Selected Oil Blends. J L S, 3(1): 35-46.
Citation Format
How to Cite
Garg, M. ., Wason, S. ., Meena, P. L. ., Chopra, R. ., Sadhu, S. D. ., & Dhyani, A. . (2021). Effect of frying on physicochemical properties of sesame and soybean oil blend. Journal of Applied and Natural Science, 13(3), 820 - 829. https://doi.org/10.31018/jans.v13i3.2744
More Citation Formats:
Research Articles

Most read articles by the same author(s)