Storage stability of sesame and peanut mixed press blended oil
In order to provide a reference for improving the storage stability of oils,with peanut oil as the raw material,and using the Schaal oven method,the effect of sesamin on the storage stability of peanut oil was investigated,then the impact of two blending methods(direct mixing of vegetable oils,and blending the raw materials before pressing)on the storage stability of sesame peanut blended oil was examined.The results indicated that the addition of sesamin can reduce the acid value,peroxide value,anisidine value,conjugated diene value,conjugated triene value,and thiobarbituric acid value of peanut oil during storage,as well as extend the oxidation induction time.The storage stability of the blended oil prepared by mixing sesame and peanut before pressing was superior to that prepared by direct mixing of sesame oil and peanut oil.In conclusion,sesame oil can enhance the storage stability of peanut oil,and the mixed pressing method can be considered as a better choice for the preparation of blended oil.
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