Browsing by Author "Mahesar, Sarfaraz Ahmed"

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Impact of Heating on Olive Oil: Oxidative Changes and Physicochemical Properties
(Konya Teknik Univ, 2025) Topkafa, Mustafa; Sherazi, Syed Tufail Hussain; Mahesar, Sarfaraz Ahmed; Kandhro, Mansoor Ali; Deveci, İlyas
This study aimed to analyze the physicochemical parameters of various brands of olive oil (OO) available in the local markets of Hyderabad, Pakistan. The parameters studied include concentrations of chlorophyll, β-carotene, free fatty acid (FFA), conjugated diene (CD), conjugated triene (CT), and oxidative stability. The results showed that none of the analyzed (OO) is recommended for cooking due to high FFA levels, but all except one could be used as salad oil. Through a systematic analysis, we also examined the impact of heating on chlorophyll and β - carotene levels in commercial OO brands. Our findings elucidate the varying responses of OO brands to heating, with distinct alterations observed in chlorophyll, and β -carotene levels. Furthermore, the FTIR analysis provided valuable insights into the molecular changes and oxidative stability of the oils under different heating conditions. These findings have significant implications for both consumers and the OO industry, as they provide valuable insights into the selection of high-quality OO brands that maintain their nutritional integrity and flavor profiles during cooking.
Investigation of the Chemical Characteristics and Oxidative Stability of Some Commercial Cold-Pressed Oils
(Konya Technical University, 2021) Ayyıldız, Hamide Filiz; Topkafa, Mustafa; Sherazi, Syed Tufail Hussain; Mahesar, Sarfaraz Ahmed; Kara, Hüseyin
In this study, the chemical composition and oxidative stability of cold-pressed flaxseed, black seed, pumpkin seed, walnut seed, and poppy seed oils were examined. The results showed that the seed oils contained appreciable amounts of unsaturated fatty acids (above 79 %). Polyunsaturated fatty acids, particularly linoleic acids were dominant, with values ranging from 53.24 % - 71.37 % of the total amount of fatty acids except for pumpkin seed oil. Tocols content was found to be between ~ 490-932 mg kg-1, and the flaxseed oil exhibited the highest levels of total tocopherols (977.47 mg kg-1) under the experimental conditions. While, the highest PV was found in walnut seed oil (2.81 meq O2 kg-1), and the highest content of FFAs was reported for flaxseed oil (1.82 %). OSI values were 4.15, 3.57, 4.31, 3.98 and 4.92 h for the flaxseed, black seed, pumpkin seed, walnut seed, and poppy seed oils, respectively. The obtained data suggest that the seed oils in this study may serve as special dietary sources.