The by-product of sesame seed coats from the tahini industry was used for the extraction of bioactive compounds as novel antioxidants. This study was designed to evaluate the effect of a natural antioxidant on the quality of refined olive oil (ROO) stored at 60 ± 1 °C for up to 48 days. The lyophilized sesame seed coats extract (LSSCE) was placed into fresh ROO at three levels, i.e., 200, 400, and 600 mg kg, and compared with 200 mg kg BHT (reference) and without antioxidant (control). LSSCE exhibited high phenolic (105.9 mg GAE g) and lignin (6.3 mg g) contents as well as antioxidant activity based on HPLC/DAD. In ROO samples, Including LSSCE, the values of peroxide, -anisidine, K, and K were remarkably lower than control during storage. The kinetic rate constant (k) of oxidation indicators was the lowest in ROO samples containing BHT and LSSCE 600 mg kgcompared with other treatments. LSSCE improved the organoleptic acceptability of ROO samples up to 48 days of storage. Moreover, the shelf life (assuming a Q value of 2.0 for lipid oxidation) of ROO treated with LSSCE was increased. The findings revealed that LSSCE is a promising natural antioxidant in delaying oxidation, enhancing oil stability, and prolonging the shelf life (~475 days at ambient temperature).
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| http://dx.doi.org/10.3390/antiox11020338 | DOI Listing |
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