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Current IssueEditorial BoardOnline First Articles
Asian Journal of
Dairy and Food Research
Print ISSN: 0971-4456
Online ISSN: 0976-0563
NASS Rating
5.44
SJR
0.176
CiteScore
0.357

Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
Frequency:Bi-Monthly
Indexing:
Elsevier (Scopus and Embase), AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical...

Asian Journal of Dairy and Food Research, volume 32 issue 4 (december 2013) : 290-297

EVALUATION OF FATTY ACID COMPOSITION AND OXIDATIVE STABILITY OF BLENDED RICE BRAN AND OLIVE OIL

Monika Choudhary*, Kiran Grover
1Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141004, India

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Cite article:- Choudhary* Monika, Grover Kiran (2025). EVALUATION OF FATTY ACID COMPOSITION AND OXIDATIVE STABILITY OF BLENDED RICE BRAN AND OLIVE OIL. Asian Journal of Dairy and Food Research. 32(4): 290-297. doi: .

ABSTRACT

The purpose of the present study was to develop a healthier and stable blend of rice bran oil and olive oil. Therefore, rice bran oil was blended with olive oil in two ratios i.e. 80:20 and 70:30. These blends were analysed for fatty acid composition, physiochemical properties, oxidative stability, and antioxidant activity. Consequently, RBO+OO (70:30) contained the highest amount of oleic acid (47.6 %). In terms of physicochemical properties, RBO+OO (70:30) showed appropriate smoke point (200°C) and frying temperature (175°C), and had low acid value (0.19 mg KOH/g) as well as low percentage of free fatty acids (0.09%). In terms of oxidative stability, RBO+OO (70:30) showed least percent increase (30.3 %) in peroxide formation after 28 days of incubation period. This blend also contained the highest content of total natural antioxidants (2525.0 mg/kg) except RBO (2968.3 mg/kg) and scavenged the free radicals to the greatest extent (67.7 %).

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