Evaluation Of The Oxidative Stability Of African Oil Bean Seed Oil Blended With Sesame Seed Oil:- Ezenwa, Victory A

ABSTRACT

 This study evaluated the oxidative stability of African oil bean (AOB) seed oil blended with sesame seed oil (SSO) to enhance its storage potential and nutritional quality. Oils were extracted using Soxhlet apparatus, and blends were formulated at varying ratios (AOB:SSO, 100:0 to 50:50). Oil yield, peroxide value, free fatty acid content, para-anisidine value, iodine value, viscosity, vitamin E content, and antioxidant activities (DPPH and FRAP) were assessed over four months ofstorage. Results showed that SSO produced a significantly higher oil yield (48.16%) than AOB (36.95%) (p < 0.05). Pure AOB exhibited the poorest oxidative stability, with the shortest induction period (2.05 h), the highest peroxide and para-anisidine values, and rapid vitamin E depletion. Conversely, SSO demonstrated superior stability, with an induction period of 18.32 h, minimal peroxide accumulation, strong radical scavenging activity, and high vitamin E retention. Blending markedly improved AOB’s stability in a dosedependent manner, with the 40-50% SSO blends performing best, maintaining peroxide and anisidine values within CODEX limits while preserving antioxidant activity and viscosity stability. These results highlight sesame seed oil’s protective role, attributable to its lignans and tocopherols, which effectively suppressed both oxidative and hydrolytic rancidity. In conclusion, blending AOB with at least 40% SSO is recommended for industrial and food applications, as it enhances shelf life, ensures oxidative safety, and reduces reliance on synthetic antioxidants.