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.

中文翻译：

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商业化芝麻油分析：混合芝麻油的质量表征和氧化稳定性

香油是亚洲优质食用油，具有独特的风味和香气。但是，芝麻油比豆油贵；因此，将芝麻油和豆油混合以降低成本。在本研究中，我们对芝麻油 (SeO) 和芝麻油与豆油 (B-SeO) 进行了质量表征分析。在我们的结果中，脂肪酸组成没有显着差异；而B-SeO的酸、茴香胺、过氧化物和总氧化值均低于SeO；发现 B-SeO 符合 CODEX 冷榨油质量标准；SeO和B-SeO的1,1-二苯基-2-三硝基苯肼、2,2-重氮-双(3-乙基-苯并噻唑-6-磺酸)二铵盐清除能力和铁还原抗氧化能力值均在以下范围分别为 23.72–42.66%、26.4–29.62% 和 0.44–0.57%；根据阿伦尼乌斯方程，两种产物氧化稳定性的活化能介于95.51和120.34 kJ/mol之间；这些油品的抗氧化活性与美拉德反应产物相关。总之，确定将芝麻油与豆油混合改善了质量表征并增加了芝麻油产品的应用和用途。