The Physiological Repercussions of Thermo-Oxidized Sesame Oil

Abstract

Cooking oil is an important source of essential nutrients for human health. Prolonged heating of vegetable oil can lead to the emergence of health conditions. This study examined the physicochemical characteristics of sesame seed oil after heating at 180°C for 4 or 8 hours. We assessed the acid value, iodine value, peroxide value, p-anisidine value, refractive index, and saponification value; conducted gas chromatography; and performed preclinical testing on Wistar rats. The acid value, specific gravity, refractive index, p-anisidine value, saponification value, peroxide value, and iodine value in the present investigation have been calculated to fall within the following range: 0.42–2.11 milligrams of potassium hydroxide (KOH) per gram (mg KOH/g oil), 0.92–0.8912, 1.473–1.4746, 0.67–15.32 p-Anisidine Value (AnV), 188–197.25 milligrams of potassium hydroxide (KOH) or sodium hydroxide (NaOH) per gram of fat or oil (mg KOH/g oil), 3.56–12.56 milliequivalents (meq) of active oxygen per kilogram of oil (meq/kg), and 108–81 grams of iodine per 100 grams of oil (gm/100g oil). Gas chromatography detected alterations in the quantities of mono-unsaturated fatty acids and poly-unsaturated fatty acids, as well as the production of trans fats, which have negative effects on health. Animal studies indicated changes in lipid profiles, liver profiles, and amounts of antioxidant enzymes (glutathione, superoxide dismutase [SOD], catalase, and thiobarbituric acid reactive substances [TBARS]) in tissue homogenates. The findings indicate that consuming thermo-oxidized oil can have detrimental effects. These findings highlight the need for a thorough comprehension of thermo-oxidized oil utilisation to adequately tackle public health issues.

Keywords

• catalytic enzymes
• edible oils
• gas chromatography
• iodine value
• mufa