Antioxidant Activity of Bene Hull Oil Compared With Sesame and Rice Bran Oils During the Frying Process of Sunflower Oil

The antioxidant activity of Bene hull oil (BHO) was compared with that of sesame oil (SEO) and rice bran oil (RBO) during the frying process of sunflower oil (SFO) at 180C. The ratio between the polyunsaturated and saturated fatty acids and calculated oxidizability were statistically greater for the SFO (4.26 and 6.48, respectively), followed by the SEO (3.18 and 6.27, respectively), RBO (1.53 and 4.37, respectively) and BHO (0.37 and 1.67, respectively). Peroxide and acid values of the oils studied ranged from 0.34 to 3.07 mEq/kg and from 0.19 to 5.20 mg/g, respectively. Total tocopherols and phenolics contents of the SEO (1093.28 and 1042.43 mg/kg, respectively) were significantly higher than those of the SFO (740.27 and 38.68 mg/kg, respectively), BHO (573.41 and 276.67 mg/kg, respectively), and RBO (832.98 and 67.98 mg/kg, respectively). In total, based on the conjugated diene value and carbonyl value measurements during the frying process, the BHO showed an antioxidant activity higher than those of the SEO and RBO at the level of 2%, and the levels higher than 2% of the antioxidative oils caused to decrease the oxidative stability of the SFO, indicating the pro‐oxidant effect of the oils added at these levels. PRACTICAL APPLICATIONS This research introduces the oil obtained from the hull of Bene, a species of pistachio growing wild in Iran, as a new source of vegetable oil for human nutrition with antioxidant activity significantly higher than sesame and rice bran oils, which are considered as very stable and antioxidative vegetable oils because of the presence of very strong indigenous antioxidants, during the frying process.