Conclusions
The present study indicated that relatively less expensive sesame oils with naturally more unsaturated fatty acid compositions could be of equal or even better frying stability relative to olive oils. This demonstrates the remarkable contribution of sesame oils’ minor fraction to stabilize the final product. From the thermo-oxidative alterations standpoint, the virgin sesame oil was shown to be dramatically more stable than the refined olive oil but, hydrolytically, it was not of necessary frying quality due to containing considerable amount of the volatiles decreasing smoke point. Such a deficiency might simply be eliminated by a light deodorization process in a way that the minor anti-oxidative fraction are not be affected significantly. This, of course, will require a separate study to optimize the operational parameters governing the process.