Fatty Acid Profile Optimization in Edible Oil Blend Through Linear Programming

Yogender Singh; Praduman Yadav; Kamlesh Prasad

doi:10.14233/ajchem.2014.16046

Issue

Vol. 26 No. 4 (2014): Vol 26 Issue 4

Issue Published : February 15, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

Fatty Acid Profile Optimization in Edible Oil Blend Through Linear Programming

https://doi.org/10.14233/ajchem.2014.16046

Yogender Singh

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, India

Praduman Yadav

Directorate of Oilseeds Research, Hyderabad-500 030, India

Kamlesh Prasad

Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148 106, India

Corresponding Author(s) : Kamlesh Prasad

dr_k_prasad@rediffmail.com

Asian Journal of Chemistry, Vol. 26 No. 4 (2014): Vol 26 Issue 4
Article Published : February 15, 2014

Abstract

Linear programming as versatile optimization tool could successfully be applied to engineer the properties of oil in order to improve the quality aspects respecting the multiple linear constraints variables. Spreadsheets based software with the solver function may successfully be used to solve the purpose. The possibility to obtain the desired ratio of saturated, mono unsaturated and poly unsaturated fatty acid ratio with the optimal range of omega-6 (w-6) to omega-3 (w-6) fatty acid ratio having minimal cost in oil blend was assessed. Palm oil, rice bran oil, linseed oil and sunflower oil were used to develop the model oil blend to confirm the ideal fatty acid ratio as laid down by health agencies. Blending of oil has altered the fatty acids composition of saturated fatty acid, mono unsaturated fatty acid and poly unsaturated fatty acid to a desired level and thus resulted in a significant change in physico-chemical characteristics. As the developed model oil has an optimal combination of fatty acids with an appropriate ratio of w-6:w-3 fatty acids, makes it healthier alternative.

Keywords

Fatty acids Fatty acid profile Linear programming Oil Oil blending

Singh, Y., Yadav, P., & Prasad, K. (2014). Fatty Acid Profile Optimization in Edible Oil Blend Through Linear Programming. Asian Journal of Chemistry, 26(4), 1145–1150. https://doi.org/10.14233/ajchem.2014.16046

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References

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J.J. Fogli-Cawley, J.T. Dwyer, E. Saltzman, M. McCullough, L.M. Troy and P.E. Jacques, J. Nutr., 136, 2908 (2006).
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F. Gunstone, Inform, 12, 141 (2001).
F.H. Mattson and S.M. Grundy, J. Lipid Res., 26, 194 (1985).
R.D. O’Brien, CRC Press, New York (2009).
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J.L. Sidel and H. Stone, Food Technol., 37, 36 (1983).
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N.O.V. Sonntag, Wiley–Interscience, New York (1979).
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T.S. Tang and F.C. Hooh, AOCS Press, Champaign, IL (1994).
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J.G. Woodroof, AVI Publishing, Westport, CT (1973).
L. Branscomb and C. Young, Tifton, GA (1972).
J. Hemavathy and J.V. Prabhakar, J. Am. Oil Chem. Soc., 64, 1016 (1987); doi:10.1007/BF02542441.
E.M. Gaydou, R. Raonizafinimanana and J.P. Bianchini, J. Am. Oil Chem. Soc., 57, 141 (1980); doi:10.1007/BF02672237.
F.D. Goffman, S. Pinson and C. Bergman, J. Am. Oil Chem. Soc., 80, 485 (2003); doi:10.1007/s11746-003-0725-x.
D. Firestone, AOCS Press, Champaign, IL (1999).
M.R. Sabzalian, G. Saeidi and A. Mirloh,i, J. Am. Oil Chem. Soc., 85, 717 (2008); doi:10.1007/s11746-008-1254-6.
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References

K.K. Prasad, U. Debi, K. Prasad, S.K. Sinha, C.K. Nain and K. Singh, Medical Progress, pp. 345-353 (2009).

C.L. Ogden, S.Z. Yanovski, M.D. Carroll and K.M. Flegal, Gastroenterology, 132, 2087 (2007); doi:10.1053/j.gastro.2007.03.052.

Anon., Nutrient requirements and recommended dietary allowances for Indians, National Institute of Nutrition, Hyderabad (2000).

A.P. Simopoulos, Am. J. Clin. Nutr., 70, 560S (1999).

D.W. Martin, P.A. Mayes, V.W. Rodwell and D.K. Granner, Lang Medical Publications, California (1985).

D.M. Berkson and J. Stamler, Academic Press, New York (1981).

M.L. Wahlqvist, Asia Pac. J. Clin. Nutr., 14, 313 (2005).

Gafoorunissa, Indian J. Med. Res., 108, 191 (1998).

J.J. Fogli-Cawley, J.T. Dwyer, E. Saltzman, M. McCullough, L.M. Troy and P.E. Jacques, J. Nutr., 136, 2908 (2006).

K.T. Achaya, J. Sci. Ind. Res. (India), 54, 91 (1995).

C. Rukmini and T.C. Raghuram, J. Am. Coll. Nutr., 10, 593 (1991); doi:10.1080/07315724.1991.10718181.

F. Gunstone, Inform, 12, 141 (2001).

F.H. Mattson and S.M. Grundy, J. Lipid Res., 26, 194 (1985).

R.D. O’Brien, CRC Press, New York (2009).

A.P. Simopoulos, Biomed. Pharmacother., 56, 365 (2002); doi:10.1016/S0753-3322(02)00253-6.

WHO, Technical Report Series 916, (2003).

M.G. Enig, Cereal Foods World, 41, 58 (1996).

A. Lichtenstein, Nutr. Rev., 51, 340 (1993); doi:10.1111/j.1753-4887.1993.tb03762.x.

K. Prasad, Compendium (SCPPO-12), 6-10 February,2012 SLIET, Longowal, India (2012).

D. Fishken, Food Technol., 37, 49 (1983).

J.P. Smith, B. Ooraikul and E.D. Jackson, Food Technol. Austr., 36, 454 (1984).

J.L. Sidel and H. Stone, Food Technol., 37, 36 (1983).

P. Doganis and H. Sarimveis, J. Food Eng., 80, 445 (2007); doi:10.1016/j.jfoodeng.2006.04.062.

AOAC, A.O.A.C Press., Washington, DC (2000).

O.O. Fasina, H. Hallman, M. Craig-Schmidt and C. Clements, J. Am. Oil Chem. Soc., 83, 899 (2006); doi:10.1007/s11746-006-5044-8.

T. Haryati, Y.B. Che Man, H.M. Ghazali, B.A. Asbi and L. Buana, J. Am. Oil Chem. Soc., 75, 789 (1998); doi:10.1007/s11746-998-0227-0.

AOCS, AOCS Press, Champaign, IL (1981).

A. Abdallah, J. Am. Soc. Hortic. Sci., 123, 1029 (1998).

C. Bagge, AOCS Press, Champaign, IL (1993).

R.G. Ackman, Inform, 12, 998 (2001).

N.O.V. Sonntag, Wiley–Interscience, New York (1979).

T. Harper, AOCS Press, Champaign, IL (2001).

T.P. Pantzarisand and Y. Basiron, CRC Press, Boca Raton, FL (2002).

L.R. Strecker, A. Maza and G.F. Winnie, John Wiley Sons, New York (1996).

T.J. Weiss, AVI Publishing, Westport, CT (1983).

C.K. Chow, CRC press New York (2007).

H.S. El-Beltagi, Z.A. Salama and D.M. El-Hariri, Gen. Appl. Plant Physiol., 33, 187 (2007).

L. Velasco and H.C. Becker, Euphytica, 101, 221 (1998); doi:10.1023/A:1018358707847.

M.F. Ramadan and J.T. Morsel, Czech J. Food Sci., 20, 98 (2002).

M.F. Ramadan and J.T. Morsel, Phytochem. Anal., 14, 366 (2003); doi:10.1002/pca.729.

A.K. Kiritsakis, Inform, 13, 237 (2002).

T.S. Tang and F.C. Hooh, AOCS Press, Champaign, IL (1994).

S.W. Lin, CRC Press, Boca Raton, FL (2002).

J.G. Woodroof, AVI Publishing, Westport, CT (1973).

L. Branscomb and C. Young, Tifton, GA (1972).

J. Hemavathy and J.V. Prabhakar, J. Am. Oil Chem. Soc., 64, 1016 (1987); doi:10.1007/BF02542441.

E.M. Gaydou, R. Raonizafinimanana and J.P. Bianchini, J. Am. Oil Chem. Soc., 57, 141 (1980); doi:10.1007/BF02672237.

F.D. Goffman, S. Pinson and C. Bergman, J. Am. Oil Chem. Soc., 80, 485 (2003); doi:10.1007/s11746-003-0725-x.

D. Firestone, AOCS Press, Champaign, IL (1999).

M.R. Sabzalian, G. Saeidi and A. Mirloh,i, J. Am. Oil Chem. Soc., 85, 717 (2008); doi:10.1007/s11746-008-1254-6.

G.R. List, T.L. Mounts, F. Orthoefer and W.E. Neff, J. Am. Oil Chem. Soc., 73, 729 (1996); doi:10.1007/BF02517948.

Issue

Vol. 26 No. 4 (2014): Vol 26 Issue 4

Fatty Acid Profile Optimization in Edible Oil Blend Through Linear Programming

Corresponding Author(s) : Kamlesh Prasad

Abstract

Keywords

Full Article

Download Citation

References

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