Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology

In this study, extra virgin olive oil (EVOO) was mixed with sesame seed oil (SSO) at different concentrations (100:0, 90:10, 80:20, 70:30 and 60:40 w/w) and stored for 90 days at room conditions. To see the effect of mixing level and storage period, a combined design having two mixtures (EVOO and SSO) and one process factor (storage period) was used. Main oxidation parameters (free fatty acid content, refractive index, peroxide value and p-anisidine value) and major fatty acid composition of the samples were characterized. It was observed that EVOO is quite sensitive to oxidation compared to SSO and increase of SSO in the blended oil samples decreased the oxidation of the product during storage. Major fatty acids were palmitic, oleic and linoleic acids. Addition of SSO caused a significantly change in the fatty acid composition. The results showed that EVOO could be stored for longer time by mixing of SSO having strong antioxidant activity.