# Physico-Chemical Characterization of Sesame/Rapeseed Oil Mixtures
## 3 Results  
### Chemical Characterization of the SO/RSO Mixtures  
The fatty acid composition and iodine value of the control oils are presented in Table 1. \begin{table}
\begin{tabular}{c c c c} \hline  & **Title 1** & **Sesame Oil** & **Rapeseed Oil** \\ \hline C\({}_{8.0}\) & Caprylic & 0.1 \(\pm\) 0.0 & n.d. * \\ C\({}_{16.0}\) & Palmitic & 10.4 \(\pm\) 0.2 a & 4.4 \(\pm\) 0.1 b \\ C\({}_{16.1}\) & Palmitoleic & 0.2 \(\pm\) 0.0 a & 0.2 \(\pm\) 0.0 a \\ C\({}_{17.0}\) & Margaric & 0.1 \(\pm\) 0.0 & n.d. \\ C\({}_{17.1}\) & Heptadecenoic & 0.1 \(\pm\) 0.0 a & 0.2 \(\pm\) 0.0 b \\ C\({}_{18.0}\) & Stearic & 2.7 \(\pm\) 0.1 a & 1.4 \(\pm\) 0.1 b \\ C\({}_{18.1}\) & Oleic & 36.7 \(\pm\) 0.4 a & 64.7 \(\pm\) 0.3 b \\ C\({}_{18.2}\) & Linoleic & 48.3 \(\pm\) 0.2 a & 18.8 \(\pm\) 0.2 b \\ C\({}_{18.3(n-3)}\) & \(\alpha\)-Linolenic & 0.8 \(\pm\) 0.1 a & 8.5 \(\pm\) 0.2 b \\ C\({}_{20.0}\) & Arachidic & 0.4 \(\pm\) 0.1 a & 0.5 \(\pm\) 0.1 a \\ C\({}_{20.1}\) & Eicosenoic & 0.1 \(\pm\) 0.0 a & 1.1 \(\pm\) 0.2 b \\ C\({}_{20.2}\) & Eicosadienoic & n.d. & 0.1 \(\pm\) 0.0 a \\  & Behenic & 0.1 \(\pm\) 0.0 a & 0.1 \(\pm\) 0.0 a \\  & & 13.8 & 6.4 \\  & Unsaturated fatty acids, \% & 86.2 & 93.6 \\  & Monousaturated fatty & 37.1 & 66.2 \\  & acids, \% & & \\  & Polyunsaturated fatty & 49.1 & 27.4 \\  & acids, \% & & \\ \hline \multicolumn{4}{c}{Iodine value, gl\({}_{2}\)/100 g} & 122.6 \(\pm\) 1.0 a & 115.5 \(\pm\) 1.2 b  \\ \hline \end{tabular}
\end{table} 
Table 1: Fatty acid composition and iodine value of sesame and rapeseed oil. Thirteen fatty acids were identified across all analyzed vegetable oils, with varying quantities for each sample. Essential fatty acids (linoleic and \(\alpha\)-linolenic) and non-essential oleic and palmitic acids were present in both samples in the largest quantities. The content of oleic acid was higher in rapeseed oil (64.7%) than in sesame oil (36.7%). The data on the oleic acid content in rapeseed oil were similar to the findings reported by [PERSON] et al. (2024) at 61.36% [34]. The sesame oil has 48.3% linoleic and 10.4% palmitic acid. In contrast, rapeseed oil was characterized by a lower content of palmitic acid (4.4%) and linoleic acid (18.8%). On the other hand, the level of \(\alpha\)-linolenic acid in rapeseed oil was found to be 8.5% and 0.8% in sesame oil. The remaining identified fatty acids in both oils were found to be between 0.1% and 0.5%. RSO and SO control samples were found to be rich in unsaturated fatty acids, allowing for variations in the ratio between monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Rapeseed oil was particularly rich in MUFAs (66.2%), while sesame oil contained 37.1% MUFAs. On the other hand, the content of polyunsaturated fatty acids (PUFAs) was found to be 27.4% in rapeseed oil and 49.1% in sesame oil. The iodine value indicates the degree of unsaturation in oils and was calculated based on the fatty acid composition of the investigated oils. The results showed that the sesame and rapeseed oils had different values--122.6 and 115.5 gl\({}_{2}\)/100 g, respectively. This showed that sesame oil was more unsaturated than rapeseed oil. The oils with an iodine value ranging from 100 to 130 gl\({}_{2}\)/100 g are considered to be'semi-dry oils' [35]. Before mixing, the peroxide value (PV) of control oils was determined (Table 2). It is an important indicator of oil oxidation. The peroxide value of fresh vegetable oils should be less than 10 medO\({}_{2}\)/kg, according to Codex-Stan 210-1999 [35]. The oils studied exhibit a relatively low peroxide value (1.1 medO\({}_{2}\)/kg for sesame oil and 4.3 medO\({}_{2}\)/kg for rapeseed oil), indicating they are stable against oxidative processes. Some of the most used vegetable oils need to be modified to improve their nutritional benefits. One effective method is by mixing the oils in different ratios [21].