Frying With Blended Oil: Alteration of Crucial Chemical Parameters

Introduction: Deep-fat frying induces oxidative degradation of vegetable oils through hydrolysis, oxidation, and polymerization, producing toxic compounds such as acetaldehyde and malondialdehyde that compromise nutritional quality and food safety. This study aimed to evaluate the antioxidative potential of β-Sitosterol in enhancing the thermal and oxidative stability of sesame mustard oil blends (1:1 v/v) during prolonged deep-fat frying. Methods: Oil samples with and without β-Sitosterol were subjected to 12 hours of continuous frying, with samples collected at 0, 3, 6, 9, and 12 hours. Key lipid oxidation indicators, including 4-hydroxynonenal (4-HNE), Acid Value, Peroxide Value, Iodine Value, p-Anisidine Value, and Conjugated Diene Values were measured to assess oil quality deterioration. All experiments were performed in triplicate, and statistical analysis was conducted using ANOVA with Tukey’s post hoc test (p < 0.05). Results: The incorporation of β-Sitosterol significantly suppressed oxidative degradation, maintained higher unsaturation levels, and reduced the formation of primary and secondary oxidation products compared to the control oil. Statistical analysis confirmed that the protective effects of β-Sitosterol were significant across all measured parameters. Discussion: These findings demonstrate that β-Sitosterol acts as a novel natural antioxidant additive, mitigating the formation of mutagenic oxidation products during deep-fat frying. Its use enhances oil stability, potentially lowering health risks associated with the consumption of fried foods. Conclusion: β-Sitosterol effectively improves the oxidative stability and safety of mustard sesame blended oil during prolonged frying. Its incorporation at ~0.15% w/v can be considered for household and industrial frying, with further studies recommended to assess sensory impacts and applicability to other oil blends.