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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