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

Sudhir Kumar, Dohre (2010) A Study on Stability of Blended and Interesterified Oils from Niger Seed Oil and Palm 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 palm oil (PO) 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. PO contained total of 54% unsaturated fatty acids and a S:M:P ratio of 4.6:4.9:0.5 and palmitic acid (C16:0) to the extent of 40%. The high saturated (46%) and monounsaturated (49%) fatty acid content of palm oil makes it less susceptible to oxidation. Hence the physical blend (1:1 ratio) of NSO and PO 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 PO both contained a balanced S:M:P ratio of 2.9 : 3.8: 3.3. A reduction of 55.1% in peroxide development and 56.2% 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, a reduction of 30.7% in peroxide development and 34.3% 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 PO was found to be more stable than their interesterified blend. The reason for this could not be understood and needs further investigation.
Uncontrolled Keywords:	Physical blending; interesterification; niger seed oil; palm oil; fatty acid; oxidative stability
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 05:47
Last Modified:	28 Dec 2011 10:16
URI:	http://ir.cftri.res.in/id/eprint/9584

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