IMPROVEMENT OF OXIDATIVE STABILITY AND QUALITY OF SOME EDIBLE OILS
MARWA ABD EL-HADY ABD EL-FATAH;
Abstract
The present investigation was carried out to improve the oxidative stability of sunflower and soybean oils during deep fat frying using moringa seed oil, olive leaves and lycopene extracts at different levels as natural antioxidants.
Results of some physical and chemical characteristics of moringaoil were: refractive index (25 °C) 1.4571, acidity (as oleic) 0.02%, iodine value 65.55, and peroxide value 0.20meq/kg. Moringa peregrina seed oil was found to contain high levels of oleic (76.56%), while the dominant saturated acids were palmitic (8.52%) and stearic (4.61%). total-tocopherols were detected at levels of 20.61mg/100 g. The induction period (at100 °C) of moringa oil was 50.4 hours. Specific extinctions at 232 and 270 nmwere 0.17 and 0.07 respectively.
Sunflower oil and soybean oil were blended with Moringa oil at the level of (10, 20%, 40% w/w); respectively, to evaluate the changes in fatty acid (FA) composition, oxidative and thermal stability of SFO and SBO. The blending of SFO and SBO with MO in proportions of 10, 20, 40% resulted in the reduction of linoleic acid (C18:2) content of SFO and SBO from 60.42% to 38.52% and54.80% to 35.33%,respectively,and increase in the contents of oleic acid (C18:1) from 29.09% to 47.21% and from 23.22% to 42.20%, respectively. Addition of 40% MOto SFOand SBO increased IP (induction period)and improvement the oxidative stability ofstudied oils with increase of MO concentration,
The physicochemical of oil blends investigated were changed by deep-fat frying changes (i.e., refractive index, color, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), diene (232 nm) , triene (270 nm) polymer content (PC), Oxidized fatty acidsand polar content of oils during deep-fat frying of potato fingers were determined. The obtained results indicated that blending vegetable oils with moringa oil exhibited the oxidative stability at level of 60% vegetable oil to 40 % moringa oils. Addition of olive leaves and lycopene extractsto sunflower oil or soybean oil at level of 200 ppm, 300 ppm and 400 ppm caused an improvementof oil stability during frying process.
Key words: Sunflower oil, Soybean oil, Moringa oil, Blending, Improvement of oxidative stability, Deep fat frying, Olive leave extracts, Lycopene, Natural antioxidants, Frying oils.
Results of some physical and chemical characteristics of moringaoil were: refractive index (25 °C) 1.4571, acidity (as oleic) 0.02%, iodine value 65.55, and peroxide value 0.20meq/kg. Moringa peregrina seed oil was found to contain high levels of oleic (76.56%), while the dominant saturated acids were palmitic (8.52%) and stearic (4.61%). total-tocopherols were detected at levels of 20.61mg/100 g. The induction period (at100 °C) of moringa oil was 50.4 hours. Specific extinctions at 232 and 270 nmwere 0.17 and 0.07 respectively.
Sunflower oil and soybean oil were blended with Moringa oil at the level of (10, 20%, 40% w/w); respectively, to evaluate the changes in fatty acid (FA) composition, oxidative and thermal stability of SFO and SBO. The blending of SFO and SBO with MO in proportions of 10, 20, 40% resulted in the reduction of linoleic acid (C18:2) content of SFO and SBO from 60.42% to 38.52% and54.80% to 35.33%,respectively,and increase in the contents of oleic acid (C18:1) from 29.09% to 47.21% and from 23.22% to 42.20%, respectively. Addition of 40% MOto SFOand SBO increased IP (induction period)and improvement the oxidative stability ofstudied oils with increase of MO concentration,
The physicochemical of oil blends investigated were changed by deep-fat frying changes (i.e., refractive index, color, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), diene (232 nm) , triene (270 nm) polymer content (PC), Oxidized fatty acidsand polar content of oils during deep-fat frying of potato fingers were determined. The obtained results indicated that blending vegetable oils with moringa oil exhibited the oxidative stability at level of 60% vegetable oil to 40 % moringa oils. Addition of olive leaves and lycopene extractsto sunflower oil or soybean oil at level of 200 ppm, 300 ppm and 400 ppm caused an improvementof oil stability during frying process.
Key words: Sunflower oil, Soybean oil, Moringa oil, Blending, Improvement of oxidative stability, Deep fat frying, Olive leave extracts, Lycopene, Natural antioxidants, Frying oils.
Other data
| Title | IMPROVEMENT OF OXIDATIVE STABILITY AND QUALITY OF SOME EDIBLE OILS | Other Titles | تحسين الثبات الأوكسيدى و جودة بعض الزيوت الغذائية | Authors | MARWA ABD EL-HADY ABD EL-FATAH | Issue Date | 2015 |
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