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Effect of Essential Oil and Oleo Resin on Stability of Edible Oil Blends
Corresponding Author(s) : Afinisha Deepam L.S.
Asian Journal of Chemistry,
Vol. 28 No. 11 (2016): Vol 28 Issue 11
Abstract
Edible oils having lower amount of saturated fat and higher amount of unsaturated fat is essential for better biological activity. Blends of rice bran oil (RBO), coconut oil (CO), sesame oil (SSO), sunflower oil (SO), olive oil (OO) have monounsaturated, polyunsaturated and saturated profile. Essential oil of cardamom, clove, paprika and oleoresins of ginger, black pepper and paprika were used in various concentrations to constitute flavour and pungency in blends. Stability of the normal blends and spice extract added blends were analyzed by studying free fatty acid, peroxide value and diene value. Results showed profound decrease in the oxidation products in spice added blends than normal blends. Paprika oil added CO:RBO (60:40), OO:RBO (60:40) showed lesser value than normal blends.
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- S.H. Yoon and S.K. Kim, J. Am. Oil Chem. Soc., 71, 227 (1994); doi:10.1007/BF02541562.
- C. Chotimarkorn and N. Silalai, Food Res. Int., 41, 308 (2008); doi:10.1016/j.foodres.2007.12.007.
- A.H. Lichtenstein, L.M. Ausman, W. Carrasco, L.J. Gualtieri, J.L. Jenner, J.M. Ordovas, R.J. Nicolosi, B.R. Goldin and E.J. Schaefer, Arterioscler. Thromb. Vasc. Biol., 14, 549 (1994); doi:10.1161/01.ATV.14.4.549.
- F. Visioli and C. Galli, Crit. Rev. Food Sci. Nutr., 42, 209 (2002); doi:10.1080/10408690290825529.
- A.G. Abdel-Razek, S.M. El-Shami, M.H. El-Mallah and M.M.M. Hassanien, Aust. J. Basic Appl. Sci., 5, 312 (2011)..
- S. Mezouari and K. Eichner, Eur. J. Lipid Sci. Technol., 109, 531 (2007); doi:10.1002/ejlt.200600217.
- B.L. Halvorsen, K. Holte, M.C.W. Myhrstad, I. Barikmo, E. Hvattum, S.F. Remerg, A.B. Wold, K. Haffer, H. Baugerod, L.F. Andersen, J. Moskaug, D.R. Jacobs and R. Blomhoff, J. Nutr., 132, 461 (2002).
- M. Özcan, J. Med. Food, 6, 267 (2003); doi:10.1089/10966200360716698.
- L.A. Shelef, O.A. Naglik and D.W. Bogen, J. Food Sci., 45, 1042 (1980).
- AOAC, Official Methods of Analysis, Association of Official Analytical Chemists, Washington, edn 11 (1970).
- A.S. Bhatnagar, P.K. Prasanth Kumar, J. Hemavathy and A.G. Gopala Krishna, J. Am. Oil Chem. Soc., 86, 991 (2009); doi:10.1007/s11746-009-1435-y.
- A.G. Gopala Krishna, G. Raj, A.S. Bhatnagar, P. Kumar and P. Chandrashekar, Indian Coconut J., 73, 15 (2010).
- S. Johnson and Nirmaly, Fat Acid Profile of Edible Oils in India, CSC, PML, RR, 32 (2009).
- R. Kusum, H. Bommayya, P. Fayaz Pasha and H.D. Ramachandran, Int. J. Plant Physiol. Biochem., 3, 125 (2011).
References
S.H. Yoon and S.K. Kim, J. Am. Oil Chem. Soc., 71, 227 (1994); doi:10.1007/BF02541562.
C. Chotimarkorn and N. Silalai, Food Res. Int., 41, 308 (2008); doi:10.1016/j.foodres.2007.12.007.
A.H. Lichtenstein, L.M. Ausman, W. Carrasco, L.J. Gualtieri, J.L. Jenner, J.M. Ordovas, R.J. Nicolosi, B.R. Goldin and E.J. Schaefer, Arterioscler. Thromb. Vasc. Biol., 14, 549 (1994); doi:10.1161/01.ATV.14.4.549.
F. Visioli and C. Galli, Crit. Rev. Food Sci. Nutr., 42, 209 (2002); doi:10.1080/10408690290825529.
A.G. Abdel-Razek, S.M. El-Shami, M.H. El-Mallah and M.M.M. Hassanien, Aust. J. Basic Appl. Sci., 5, 312 (2011)..
S. Mezouari and K. Eichner, Eur. J. Lipid Sci. Technol., 109, 531 (2007); doi:10.1002/ejlt.200600217.
B.L. Halvorsen, K. Holte, M.C.W. Myhrstad, I. Barikmo, E. Hvattum, S.F. Remerg, A.B. Wold, K. Haffer, H. Baugerod, L.F. Andersen, J. Moskaug, D.R. Jacobs and R. Blomhoff, J. Nutr., 132, 461 (2002).
M. Özcan, J. Med. Food, 6, 267 (2003); doi:10.1089/10966200360716698.
L.A. Shelef, O.A. Naglik and D.W. Bogen, J. Food Sci., 45, 1042 (1980).
AOAC, Official Methods of Analysis, Association of Official Analytical Chemists, Washington, edn 11 (1970).
A.S. Bhatnagar, P.K. Prasanth Kumar, J. Hemavathy and A.G. Gopala Krishna, J. Am. Oil Chem. Soc., 86, 991 (2009); doi:10.1007/s11746-009-1435-y.
A.G. Gopala Krishna, G. Raj, A.S. Bhatnagar, P. Kumar and P. Chandrashekar, Indian Coconut J., 73, 15 (2010).
S. Johnson and Nirmaly, Fat Acid Profile of Edible Oils in India, CSC, PML, RR, 32 (2009).
R. Kusum, H. Bommayya, P. Fayaz Pasha and H.D. Ramachandran, Int. J. Plant Physiol. Biochem., 3, 125 (2011).