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.