Sesame oil inhibits the formation of glycidyl ester during deodorization

• DOI: 10.1080/10942912.2021.1900236
• Publication Date: 2021-03-25T20:13:33Z
• Authors: Lipeng Han; Jiahui Li; Shujie Wang; Weiwei Cheng; Lukai Ma; Guoqin Liu; Dongxue Han; Li Niu
• Keywords: antioxidant; diacylglycerol; Nutrition. Foods and food supply; 04 agricultural and veterinary sciences; TP368-456; Food processing and manufacture; 6. Clean water; sesame oil; 3. Good health; 0404 agricultural biotechnology; TX341-641; glycidyl ester; inhibit

Glycidyl ester (GE) has attracted worldwide attention due to its potential harm to human health. The GE in edible oil forms during the deodorization process of the oil refining, where antioxidants are used to inhibit its formation. To replace unsafe conventional synthetic antioxidants with natural antioxidants, sesame oil (SO) was used to inhibit the formation of GE in corn oil (CO), palm oil (PO), and rice bran oil (RO) during the deodorization process. The results showed that the content of GE in SO, CO, PO and RO followed the decreasing order of RO (1395.88 μg/kg) > PO (376.84 μg/kg) > CO (303.24 μg/kg) > SO (133.19 μg/kg). The concentration of diacylglycerol (DAG) in SO, CO, PO and RO followed the decreasing order of RO (11.64%) > PO (7.56%) > CO (4.11%) > SO (2.59%). The content of GE in oil could be affected by at least three factors: (i) unsaturated fatty acids could promote the formation of GE in oil; (ii) antioxidants in oil could inhibit the formation of GE by scavenging free radicals; and (iii) DAG, as a precursor, could lead to the formation of GE. This result suggested that SO could inhibit the formation of GE in CO, PO and RO. This indicated that when SO was added at 50%, its inhibitory effect was equivalent to that of tert-butylhydroquinone added at 0.02%.