Physico-chemical characteristics of selected vegetable oil blends for use as health oils

Sakina, Khatoon and Hemavathy, J. and Sarmandal, C. V. and Gopalakrishna, A. G. (2003) Physico-chemical characteristics of selected vegetable oil blends for use as health oils. JOTAI, 35 (2). pp. 63-68.

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Abstract

Palm, rice bran and sesame oils were blended with groundnut, mustard and sunflower oils in the ratios of 20:80 and 20:20:20:40, w/w to exploit the nutritional potential and associated benefits of natural antioxidants present in them. Physico-chemical characteristics, antioxidant content (β-carotene, tocopherols, oryzanol, sesamin, sesamolin) and fatty acid composition of oils and oil blends were studied by standard methods, including HPLC analysis. Results indicated that the oil blends did not show much changes in their physico-chemical characteristics, fatty acid composition and natural antioxidants compared to the original oils used for the preparation of oil blends. This study has shown the feasibility of use of oil blends for getting natural antioxidant enriched vegetable oil blends which may be termed as health oils.

Item Type:	Article
Uncontrolled Keywords:	Anti oxidants, β-carotene, fatty acid composition, groundnut oil, mustard oil, oryzanol, palm oil, rice bran oil, sesame oil, sunflower oil, tocopherols.
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Mar 2007
Last Modified:	16 Jan 2017 12:50
URI:	http://ir.cftri.res.in/id/eprint/530

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