Original scientific paper

Addition of different vegetable oils’ effect on oxidative stability of sunflower oil blend

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet Osijek
Đani Benčić ; Agronomski fakultet Sveučilišta u Zagrebu
Melita Pašić ; Prehrambeno-tehnološki fakultet Osijek

Abstract

Oxidative stability is an important parameter for the estimation of oil and fats quality. It also gives a good estimation of the state of their sensitivity to oxidative decay. Improvement of oxidative stability of sunflower oil blended with rape oil, peanut oil, rapeseed oil and rice oil was researched. A blend of different vegetable oils with sunflower oil (25:75, 50:50) was analyzed. Oxidation of the blend of two types of oil was induced and measured using Rancimat method (sample 3.0 g, temperature 120°C, airflow 9 L/h). The result of oil oxidation was expressed as induction period (IP). Stability of oil blend was proportional to induction period.
Blending of the researched oils with sunflower oil (25:75 and 50:50), leads to the increase of oxidative stability of the oil blend. The result of blending rapeseed oil and rice oil with sunflower oil (25:75, 50:50), for each one separately, is improved oxidative stability of oil blend in Rancimat test, from 14.4% to 34.4% with the rapeseed oil and from 15.2% to 46.8% with rice oil in comparison to the sunflower oil (control sample). This research shows the ways of improving the stability of sunflower oil by blending it with rape oil, peanut oil, rapeseed oil and rice oil.

Keywords

vegetable oils; oxidative stability; natural antioxidants

Hrčak ID:

163407

URI

https://hrcak.srce.hr/163407

Publication date:

16.12.2009.

Article data in other languages: croatian

Visits: 1.693 *