Oxidative stability of sesame oil extracted from the seeds with different origins: Kinetic and thermodynamic studies under accelerated conditions

Abstract

A comparative study was carried out to identify the oxidative stability of sesame oils originated from three countries: Sudan, Turkey, and Yemen. Sesame oils were oxidized under Rancimat test conditions. Reaction rate constant (k), activation energy (Ea), activation enthalpy (ΔH ++), activation entropy (ΔS ++), and Gibbs free energy of activation (ΔG ++) were calculated according to both Arrhenius model and Eyring equation of activated complex approach. Quality parameters of the sesame oils were evaluated with respect to phenolic (TP) and flavonoid (TF) contents, free radical‐scavenging activity (FRSA), and peroxide value (PV). Fourier transformed infrared‐attenuated total reflectance (FTIR‐ATR) was also used to assess the functional groups of the oils. Depending on the fundamental thermodynamic parameters (ΔH ++ > 0, ΔG ++ > 0, and ΔS ++ < 0), the nature of the oxidation reaction in the oils proves that it is an endothermic, nonspontaneous, and endergonic process. The predicted shelf‐life of the oils ranged from 38 to 132 days at ambient conditions. Practical applications Lipid oxidation is one of the major concerns influencing the product quality in oil industry. If the kinetic and thermodynamic properties of lipid oxidation are understood properly, the formulation of food products might be adjusted to favor the quality of the fat present in a food system and reduce the appearance of undesirable degradation products.

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

“…The Gibbs free energy was positive and thus it predicted a non‐spontaneous and endergonic nature of the oxidation reaction. [ 30 ] Such findings are consistent with the reported by Elhussein et al., [ 59 ] where positive Gibbs free energy changes were monitored in sesame oil oxidation at 110–140 °C. In addition, positive enthalpy of activation ΔH ‡ > 0 and negative activation entropy ΔS ‡ < 0 were established for all samples studied.…”

“…Based on the results, the oxidation reaction can be defined as endergonic and non-spontaneous which is in agreement with that reported for sesame oil. [59] Exothermic reactions led to the release of energy as heat, which led to an increase in temperature. In this regard, Hrušovský et al [61] reported that the level of propensity of vegetable oils to self-heating strongly depends on the amount of unsaturated acids in vegetable oils.…”

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

“…The oxidative stability (OS) of the oils, a measure of the volatile organic acids produced during the formation of the hydroperoxides or as a result of the oxidation of carbonyl compounds and other secondary (e.g., alcohols) or tertiary oxidation products may be used for monitoring the lipid oxidation progress (Farhoosh and Hoseini‐Yazdi, ). The OS of olive and other vegetable oils (e.g., linseed, rapeseed, camelina, black cumin, evening primrose, hempseed, milk thistle, poppy, pumpkin, sunflower, cottonseed, hazelnut, sesame, among other oils) has been determined mainly using Rancimat test (Aktar and Adal, ; Ciemniewska‐Żytkiewicz et al, ; Elhussein et al, ; Farhoosh et al, ; Gharby et al, ; Gülmez and Şahin, ; Hasenhuettl and Wan, ; Kowalski et al, ; Kurtulbaş et al, ; Mateos et al, ; Morsy et al, ; Mousavi and Niazmand, ; Ostrowska‐Ligeza et al, ; Ratusz et al, ; Symoniuk et al, , , ; Yang et al, ). Other techniques have also been reported, namely, the differential scanning calorimetry (Ciemniewska‐Żytkiewicz et al, ; Kowalski et al, ; Malvis et al, ; Ostrowska‐Ligeza et al, ; Ratusz et al, ; Symoniuk et al, , , ) or the time‐domain reflectometry (Sonkamble et al, ).…”

Genetic diversity, chemical composition and oil characteristics of six sesame genotypes

“…From the graph in Figure 2, we notice that the variation of genotypes affected significantly the antioxidant activity of sesame extracted oil. Elhussein et al (2018) concluded that lipid oxidation of sesame oil is greatly affected by the presence of phytonutrients, as well as its origin. When these appropriate correlations hold, we could conclude that phenolic compounds in sesame oil are predominantly responsible for its antioxidant activity.…”