Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (sesamum indicum) by ultrasonic studies.

The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (TBHQ) as an antioxidant in sesame oil (sesamum indicum) by density, viscosity and ultrasonic velocity. The effects of varying amounts of TBHQ on the oxidation stability of sesame oil have been investigated. The antioxidant incorporated sesame oil system and control edible oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for consecutive 4 days. The parameters used to assess the thermal degradation and oxidation properties of the oils include ultrasonic velocity, viscosity, density and peroxide value. The fatty acid compositions of the oils were measured by gas chromatography. Adiabatic compressibility, intermolecular free length, relaxation time and acoustic impedance have been calculated from experimental data. Viscosity, density and ultrasonic velocity change in control oil is from 3.6553 × 10(-2) to 11.1729 × 10(-2) Nsm(-2), 912.59 to 940.31 kg/m(3) and 1,421 to 1,452 m/s respectively and in sesame oil with 200 ppm TBHQ is from 3.6793 × 10(-2) to 6.4842 × 10(-2) Nsm(-2), 913.78 to 922.45 kg/m(3) and 1,421 to 1,431 m/s respectively for 16 h of heat treated oil. The ultrasonic results obtained have shown reduction in thermal degradation and improvement in oxidation stability of antioxidant loaded oil in comparison to base oil. Hence, it can be recommended that sesame oil with 200 ppm TBHQ can be used for frying without adverse effect on physical properties. The ultrasonic velocity can be used for assessment of stability of frying oil.