Marine‐Derived Antioxidants for Sesame Oil: Investigating the Functional Benefits of <i>Sargassum bovianum</i> Extract

Consumer demand for sustainable and healthy food options, along with the need for effective food preservation, has highlighted the importance of natural antioxidants. This study investigates the effects of Sargassum bovianum seaweed extract, a potential natural antioxidant and nutraceutical, on the quality and sensory properties of sesame oil. Results showed that the acid and peroxide values of Sargassum algae were 0.1 ± 0.003 meq/kg and 0.08 ± 0.03 meq/kg, respectively, indicating a low level of oxidation. Total lipid contents were 2.3 ± 0.2%, and 40 ± 1.1% for Sargassum algae and sesame seed oil samples, respectively. Similarly, sesame oil exhibited significantly lower oxidation parameters in the presence of Sargassum extract. Sensory evaluation results showed that the oil’s sensory properties were retained and a high level of consumer acceptance. GC‐FID analysis of sesame, seaweed, and oil‐bearing algae revealed fatty acid counts of 13, 18, and 14, respectively, with the highest contributions of linoleic acid, palmitic acid, and linoleic acid. Furthermore, their GC‐MS analysis revealed 52, 53, and 44 compounds with multiple chemical structures, respectively. Depending on the concentration, the addition of TBHQ, ascorbic acid, and seaweed treatments to sesame oil significantly increased the DPPH free radical inhibition activity. S. bovianum extract has shown a promising potential as a natural antioxidant in preserving the quality and extending the shelf life of sesame oil, with the additional benefit of maintaining sensory acceptance. This coincides with the growing interest in replacing synthetic antioxidants in foods with natural alternatives.