Antioxidant efficacy of sesame cake extract in vegetable oil protection

Antioxidant activity of methanolic extract of sesame cake was evaluated in soybean, sunflower, and safflower oils, using the Schaal oven method and differential scanning calorimetry (DSC) analysis. Results showed that sesame cake extract (SCE), at concentrations of 5, 10, 50 and 100 ppm in vegetable oils, could significantly (P<0.05) lower the peroxide value, diene value and p-anisidine value of oils during storage at 60 °C. The study also indicated a better antioxidant effect for sesame cake extract than BHT at 200 ppm. The DSC analysis produced results comparable to the Schaal oven method. Lower concentrations of sesame cake extract were effective in protecting vegetable oils, irrespective of their unsaturation and vitamin E content.