Thermal and oxidative stability assessment of synergistic blends of sunflower and sesame oils tailored for nutritionally stable composition of omega fatty acids

Abstract

The thermal stability of ω-6 fatty acid-rich oils is a bewildering problem. The synergistic blends of sunflower (SO) (50–80%) and sesame oil (SEO) (20–50%) were optimized for improved thermal stability, better retention of antioxidants, and balanced ratio of ω-fatty acids (ω-6 and 9). The oil blends were thermally oxidized by Rancimat (temperature 100, 110, 120, and 130 °C; airflow rate 20 L h−1) for estimating the induction period (IP) and kinetic rate constant (k) of lipid oxidation. The oils were exhaustively characterized for thermal stability by thermogravimetry and differential scanning calorimetry. The temperature-dependent kinetics of lipid oxidation was described using Arrhenius equation (lnk vs. 1/T) and activated complex theory (lnk/T vs. 1/T). The calculated kinetic parameters, viz. activation energies, activation enthalpies, and entropies varied from 90.80 to 99.17, 87.58 to 95.94, − 33.28 to − 4.78 J mol−1 K−1, respectively (R2> 0.90, p < 0.05). The optimized blend (OB) consisted of 50.8 and 49.2% of SO and SEO, respectively, and showed the highest synergism (115%) and IP (100 °C) than SO (13.2 vs. 6.1 h). This could be attributed to lignans (6304 vs. 5289 mg kg−1)-induced thermal stability and effective retention of tocopherols (270 vs. 197 mg kg−1). OB possesses balanced composition of ω-fatty acids (ω-9, 34.5 vs. 28.7%; ω-6, 49 vs. 52%) and superior thermal stability (onset temperature, 387 vs. 212 °C; oil induction time, 21.6 vs. 15.7 min) than SO. It could be recommended over SO for culinary applications while ensuing thermal stability and nutritional benefits.