Novel Co-rendering Process for Enhancing Lard Quality-focusing on Oxidative Stability and Fatty Acid Composition of the Co-rendered Oils

This study developed co-rendered oils byextracting sesame seed oil (SSO) using lard as a greenextraction solvent during the co-rendering of pork fatand ground sesame seeds at 170°C in an air fryer, withvarying fat-to-seed ratios (80:20 to 40:60). Compared tolard, which is high in saturated fatty acids (SFA), andSSO, which is rich in polyunsaturated fatty acids(PUFA), the co-rendered oils demonstrated significantlyimproved fatty acid composition. As the proportion ofsesame seeds increased, the oils showed a marked reduction in atherogenic index (AI) and thrombogenicindex (TI), decreasing from 0.51 to 0.29 and from 1.27 to 0.84, respectively. The lowest values were observedat the 40:60 fat to seed ratio, with AI at 0.29 and TI at 0.84. Additionally, bioactive compounds from sesameseeds enhanced the oils’ antioxidant activity, as indicated by increased DPPH values from 54.03 to 118.91 μgGEAC/100 g oil and ABTS values from 18.81 to 51.15 μg GEAC/100 g oil, in P80 and P40 samples,respectively. All co-rendered oils complied with Codex Alimentarius standards for acid value (AV), rangingfrom 0.99 to 2.02 mg KOH/g oil, and peroxide value (PV), ranging from 0.27 to 0.60 meqO2/kg oil. Principalcomponent analysis (PCA) revealed positive correlations between sesame seed content and antioxidantactivity, oxidative stability, and PUFA levels, while higher pork fat content was associated with increasedSFA levels and oil yield. The findings suggest that co-rendering pork fat with sesame seeds produces oilswith enhanced nutritional value, oxidative stability, and bioactive compounds content, offering a healthieralternative to conventionally rendered lard for food industry applications.