A Study on Stability of Blended and Interesterified Oils from Niger Seed Oil and Coconut Oil

Ashish Kumar, Tiwary (2010) A Study on Stability of Blended and Interesterified Oils from Niger Seed Oil and Coconut Oil. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Physical blending and interesterification of commercial niger seed oil (NSO) with commercial coconut oil (CNO) was attempted to balance the fatty acid composition and improve the oxidative stability of NSO. NSO contained total of 89% unsaturated fatty acids and a S:M:P ratio of 1.1:3.2:5.7 and linoleic acid (C18:2) to the extent of 58%. The high linoleic acid content of niger seed oil makes it very susceptible to oxidation. CNO contained total of 18% unsaturated fatty acids and a S:M:P ratio of 8.1:1.6:0.3 and lauric acid (C12:0) to the extent of 46%. The high saturated (81%) fatty acid content of coconut oil makes it less susceptible to oxidation. Hence the physical blend (1:1 ratio) of NSO and CNO was prepared and was further subjected to interesterification to balance the fatty acid composition and provide oxidative stability to niger seed oil. The physical blend and interesterified blend of NSO and CNO both contained a balanced S:M:P ratio of 4.7:2.3:3.0. Reductions of 63.3% in peroxide development and 62.9% in conjugated diene (oxidation product) formation in the physical blend was observed, over a period of 30 days incubation (37°C & 55% RH), as compared to NSO. While, reductions of 14.7% in peroxide development and 33.3% in conjugated diene (oxidation product) formation in the interesterified blend was observed, over a period of 30 days incubation (37°C & 55% RH), as compared to NSO. However, the physical blend of NSO and CNO was found to be more stable than their interesterified blend. The reason for this could not be understood and needs further investigation.
Uncontrolled Keywords:	niger seed oil; coconut oil; Physical blending; interesterification; Fatty acids
Subjects:	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 Jul 2010 05:40
Last Modified:	28 Dec 2011 10:16
URI:	http://ir.cftri.res.in/id/eprint/9583

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