Submit

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

  • Submitted|

  • First Online |

  • doi

Cite article:- Choudhary* Monika, Grover Kiran (2024). 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 %).

REFERENCES

  1. Abdel-Razek, A.G., El-Shami, S.M., El-Mallah, M.H. and Hassanien, M.M.M. (2011). Blending of Virgin Olive Oil With Less Stable Edible Oils to Strengthen Their Antioxidative Potencies. Aust. J. Basic. Appl. Sci., 5: 312-318.
  2. Abdulkarim, S.M. and Ghazali, H.M. (2012). Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. J. Food Agri. Environ., 10: 33-38.
  3. Alireza, S., Tan, C.P., Hamed, M. and Che Man, Y.B. (2010). Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. Int. Food Res. J., 17: 295-302.
  4. Aluyor, E.O. and Jesu, M.O. (2008). The use of antioxidants in vegetable oils – A review. African J. Biotechnol., 7: 4836-4842.
  5. Anderson, B.M. and David, W.M. (2009). Are all n-3 polyunsaturated fatty acids created equal? Lipids Health Dis., 8: 1-20.
  6. AOAC (2000) Oils and Fats. In Official Methods of Analysis of AOAC International. (Ed. William, H), AOAC International, Maryland, USA, 1-69.
  7. AOCS (2003) Sampling and Analysis of Commercial Fats and Oils. AOCS Official Method Cd 8-53 Surplus Peroxide Value Acetic Acid–Chloroform Method Definition, New York, USA, AOCS Cold Spring Harbour.
  8. AOCS (1990) Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS Press, Champaign, Illinois.
  9. Appleqvist, L.Å. (1968). Rapid methods of lipid extraction and fatty acid ester preparation for seed and leaf tissue with special remarks on preventing the accumulation of lipid contaminants. Ark. Kenci., 28: 351-370.
  10. Atinafu, D.G. and Bedemo, B. (2011). Estimation of total free fatty acid and cholesterol content in some commercial edible oils in Ethiopia, Bahir DAR. J. Cereals Oilseeds, 2: 71-76.
  11. Baker, H. and Frank, O. (1988). Determination of serum hysicrol. In Varley’s Practical clinical Biochemistry. (Ed. Gowenlock, AH), 902.
  12. Bastida, S. and Sánchez-Muñiz, F.J. (2001). Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic fryings of different foods. Food Sci. Technol. Int., 7: 15-21.
  13. Bhatnagar, S.A, Kumar, K.P., Hemavathy, J. and Krishna, G.A. (2009). Fatty acid composition, oxidative stability and radical scavenging activity of vegetable oil blends with coconut oil. J. Am. Oil Chem. Soc., 86: 991-999.
  14. Choe, E. and Min, D.B. (2007). Chemistry of deep-fat frying oils. J. Food Sci., 72: 77-86.
  15. Coni, E., Benedetto, R., Pasquale, M., Masella, R., Modesti, D., Mattei, R. and Carline, E.A. (2000). Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits. Lipids, 35: 45–54.
  16. Erasto, P., Grierson, D.S. and Afolayan, A.J. (2007). Evaluation of antioxidant activity and the fatty acid profile of the leaves of Vernonia amygdalina growing in South Africa. Food Chem., 104: 636–42.
  17. Gibson, R.A., Muhlhausler, B. and Makrides, M. (2011). Conversion of linoleic acid and alpha-linolenic acid to long- chain polyunsaturated fatty acids (LCPUFAs), with a focus on pregnancy, lactation and the first 2 years of life. Mater. Child Nutr., 2:17-26.
  18. Gopal, K.A.G., Hemakumar, K.H. and Khatoon, S. (2006). Study on the composition of rice bran oil and its higher free fatty acis value. J. Am. Oil Chem. Soc., 83: 117-20.
  19. Gopal, K.A.G., Khatoon, S. and Babylatha, R. (2005). Frying performance of processed rice bran oils. J. Food Lipids, 12: 1-11.
  20. Gulla, S. and Waghray, K. (2011). Effect of storage on hysic-chemical characteristics and fatty acid composition of selected oil blends. J. Life Sci., 3: 35-46.
  21. Hooper, L., Thompson, L.R., Harrison, A.R., Summerbell, D.C., Ness, R.A., Moore, J.H., Worthington, V.H., Durrington, N.P., Higgins, T.P., Capps, E.N., Riemersma, A.R., Ebrahim, J.B. and Smith, D.G. (2006). Risks and benefits of omega 3 fats for mortality, cardiovascular disease, and cancer: systematic review. BMJ, 332:752-60.
  22. Kochhar, S.P. (2000). Sesame oil: A powerful antioxidant. Lipid Technol., Newsletter, 6: 35-39.
  23. Lopez-Huertas, E. (2010). Health effects of oleic acid and long chain omega-3 fatty acids (EPA and DHA) enriched milks. A review of intervention studies. Pharmacol. Res., 61: 200-7.
  24. Malik, A., Kushnoor, A. and Saini, V. (2011). In vitro antioxidant properties of Scopoletin. J. Chem. Pharma. Res., 3: 659-665.
  25. McKeon, T.A. (2005). Transgenic Oils. In: Bailey’s Industrial Oil and Fat Products (Ed. Shahidi, F), John Wiley & Sons, Inc.
  26. Min, D.B. and Boff, J.M. (2002). Chemistry and reaction of singlet oxygen in Foods. Compr. Rev. Food Sci. F., 1: 58-72.
  27. Miraliakbari, H. and Shahidi, F. (2008). Antioxidant activity of minor components of tree nut oils. Food Chem., 111: 421–427.
  28. Moussata, C.O. and Akoh, C.C. (1998). Influence of lipase-catalyzsed interesterification on the oxidative stability of melon seed oil triacylglycerols. J. Am. Oil Chem. Soc., 75: 1155–1159.
  29. Muhammad, N., Bamishaiye, E., Bamishaiye, O., Usman, L., Salawu, M., Nafiu, M. and Oloyede, O. (2011). Physicochemical properties and fatty acid composition of cyperus esculentus (Tiger Nut) Tuber Oil. Biores. Bull., 5: 51-54.
  30. Nor Aini, I. and Sabariah, S. (2005). Edible uses of palm kernel oil and its products. In Palm kernel products: characterisitics and applications (Eds. Basiron, Y, Darus, A, Ngan, MA, Weng, CK), Kaulalumpur, Malaysian, Palm Oil Board, 95-118.
  31. Nor Hayati, I., Aminah, A., Mamot, S., Nor Aini, I. and Nor Lida, H.M. (2002). Physical characteristics of modified milk fat in high melting fat preparation. Int. J. Food Sci. Nutr., 53: 43-54.
  32. Otunola, A.G., Adebayo, G.B. and Olufemi, O.G. (2009). Evaluation of some physicochemical parameters of selected brands of vegetable oils sold in Ilorin metropolis. Int. J. Phys. Sci., 4: 327-329.
  33. PFA, (1954). Prevention of Food Adulteration Act (11th Amendment) Rules, 2005. Ministry of Health and Family Welfare, Department of Health, G.S.R. 596Î, 4th Amendment, 1992 pp 1-13.
  34. Psaltopoulou, T., Naska, A., Orfanos, P., Trichopoulos, D., Mountokalakis, T. and Trichopoulos, A. (2004). Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition. Am. J. Clin. Nutr., 80: 1012-1018.
  35. Ruxton, C.H.S., Reed, S.C., Simpson, M.J.A. and Millington, K.J. (2004). The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. J. Human Nutr. Diet, 17: 449–459.
  36. Serjouie, A., Tan, C.P., Mirhosseini, H. and Che Man, Y.B. (2010). Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying. Am. J. Food Technol., 5: 310- 323.
  37. Stephens, A.M., Dean, L.L., Davis, J.P., Osborne, J.A. and Sanders, T.H. (2010). Peanuts, peanut oil, and fat free peanut flour reduced cardiovascular disease risk factors and the development of atherosclerosis in Syrian golden hamsters. J. Food Sci., 75:116-22.
  38. Turner, R., Etienne, N. and Alonso, G.M. (2005). Antioxidant and anti-atherogenic activities of olive oil phenolics. Int. J. Vit. Nutr. Res., 75: 61-70.
  39. Velasco, J. and Dobarganes, C. (2002). Oxidative stability of virgin olive oil. European J. Lipid Sci. Technol., 104: 661–676.
  40. Vorarat, S., Managit, C., Iamthanakul, L., Soparat, W. and Kamkaen, N. (2010). Examination of antioxidant activity and development of rice bran oil and gamma- Oryzanol microemulsion. J. Health Res., 24: 67-72.
  41. WHO (2008). Interim Summary of Conclusions and Dietary Recommendations on Total Fat & Fatty Acids. The Joint FAO/WHO Expert Consultation on Fats and Fatty Acids in Human Nutrition, WHO, Geneva. Pp 1-14.
  42. Yanishlieva, N.V. and Marinova, E.M. (2001). Stabilisation of edible oils with natural antioxidants. European J. Lipid Sci. Technol., 103:752–67.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)