Effect of addition of rice bran oil extract on the stability of sunflower oil sesame oil and their blends

Bardhan J., . and Sahoo B., . and Chakraborty R., . and Raychaudhuri U., . Effect of addition of rice bran oil extract on the stability of sunflower oil sesame oil and their blends. pp. 2293-2298. ISSN 22317546

The present study investigates the effect of exposure at elevated temperature (60C) on the stability of edible oils i.e. sunflower oil sesame oil and their blends in various proportions of 20:80 50:50 80:20 v/v with and without addition of antioxidants on the basis of acid value peroxide value and thiobarbituric acid reactive substances (TBARS) value changes. Tocotrienol rich fraction (TRF) extracted from crude rice bran oil was used as a source of natural antioxidant. Addition of TRF at the optimum level to edible oils was observed to show better stability compared to oils without TRF. The optimum level of TRF activity was measured to be 5 l/g oil. Considering the combined beneficial effects of sunflower and sesame oil the blend of these two oils (50:50 v/v) with TRF has been found to be the best. Hence the stability of edible oil could be enhanced by blending and addition of natural antioxidant.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(06)%202014/33%20IFRJ%...

Abstract

The present study investigates the effect of exposure at elevated temperature (60C) on the stability of edible oils i.e. sunflower oil sesame oil and their blends in various proportions of 20:80 50:50 80:20 v/v with and without addition of antioxidants on the basis of acid value peroxide value and thiobarbituric acid reactive substances (TBARS) value changes. Tocotrienol rich fraction (TRF) extracted from crude rice bran oil was used as a source of natural antioxidant. Addition of TRF at the optimum level to edible oils was observed to show better stability compared to oils without TRF. The optimum level of TRF activity was measured to be 5 l/g oil. Considering the combined beneficial effects of sunflower and sesame oil the blend of these two oils (50:50 v/v) with TRF has been found to be the best. Hence the stability of edible oil could be enhanced by blending and addition of natural antioxidant.

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Item Type:	Article
AGROVOC Term:	Oils
AGROVOC Term:	Sunflower oil
AGROVOC Term:	Sesame oil
AGROVOC Term:	Natural antioxidants
AGROVOC Term:	Blending
AGROVOC Term:	Stability
AGROVOC Term:	Tocotrienols
AGROVOC Term:	Crude oil
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21934

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