Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value.There is no such edible oil/fat that meets all the recommendations from the health point of view.The fatty acid ...Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value.There is no such edible oil/fat that meets all the recommendations from the health point of view.The fatty acid composition of vegetable oils decides the fate of the oil.Pure single oil is unable to provide a balanced amount of fatty acids(FAs)required/recommended on a daily intake basis.Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties.This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary,ternary,quaternary,or other types of oils into a single blended oil.Blending can be found very convincing towards appropriate FA profile,enhancement in physicochemical characteristics,and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.展开更多
The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was investigated.The concentrations of SO in the SFO were 0,10%,20%,and 30%by volume.The oxidation profile of oi...The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was investigated.The concentrations of SO in the SFO were 0,10%,20%,and 30%by volume.The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils'composition during heating at frying temperature(180℃).The results showed that the oxidation parameters(free fatty acid,peroxide value,p-anisidine value,total oxidation status,thiobarbituric acid value,and color index)increased significantly in SFO compared to blends or SO during thermal treatment.During heating,the concentration of polyunsaturated fatty acids(PUFA)was reduced with increased level of saturated fatty acids;these results were observed more in SFO than those of SO or blend oils.However,the presence of SO in SFO reduced the decomposition of PUFA.In Fourier-transform infrared spectroscopy,the peak intensities were significantly altered in SFO compared to the blend oils during heating.Based on the most analytical data,it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils,showing a lower degree of oxidation occurred in blends.The best frying performance for the SFO was achieved by using 30%SO extracted from the roasted sesame seed.This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.展开更多
A one-step method was developed to extract oil from a mixture of soybeans,peanuts,linseeds,and tea seeds using an aqueous enzymatic method.The proportion of the four seeds was targeted in accordance with a fatty acid ...A one-step method was developed to extract oil from a mixture of soybeans,peanuts,linseeds,and tea seeds using an aqueous enzymatic method.The proportion of the four seeds was targeted in accordance with a fatty acid ratio of 0.27(SFA,saturated fatty acid(s))∶1(MUFA,monounsaturated fatty acid(s))∶1(PUFA,polyunsaturated fatty acid(s)),and the oil extraction yield was maximized by applying the simplex-centroid mixture design method.Three models were developed for describing the relationship between the proportion of the individual seeds in the mixture,the fatty acid ratio in the extracted oil,and the oil extraction yield,respectively.The developed models were then analyzed using an ANOVA and were found to fit the data quite well,with R2 values of 0.98,0.93,and 0.93,respectively.The three models were validated experimentally.The results indicated that the ratio of fatty acids in the oil ranged between 0.98 and 1.12(MUFA∶PUFA)and between 0.26 and 0.28(SFA∶MUFA),which were quite close to the target values of 1 and 0.27,respectively.The oil extraction yield of 62.13%was slightly higher than the predicted value(60.32%).展开更多
基金the National Centre of Excellence in Analytical Chemistry,University of Sindh,Jamshoro,Pakistan,for providing financial support to carry out this work.
文摘Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value.There is no such edible oil/fat that meets all the recommendations from the health point of view.The fatty acid composition of vegetable oils decides the fate of the oil.Pure single oil is unable to provide a balanced amount of fatty acids(FAs)required/recommended on a daily intake basis.Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties.This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary,ternary,quaternary,or other types of oils into a single blended oil.Blending can be found very convincing towards appropriate FA profile,enhancement in physicochemical characteristics,and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.
文摘The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was investigated.The concentrations of SO in the SFO were 0,10%,20%,and 30%by volume.The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils'composition during heating at frying temperature(180℃).The results showed that the oxidation parameters(free fatty acid,peroxide value,p-anisidine value,total oxidation status,thiobarbituric acid value,and color index)increased significantly in SFO compared to blends or SO during thermal treatment.During heating,the concentration of polyunsaturated fatty acids(PUFA)was reduced with increased level of saturated fatty acids;these results were observed more in SFO than those of SO or blend oils.However,the presence of SO in SFO reduced the decomposition of PUFA.In Fourier-transform infrared spectroscopy,the peak intensities were significantly altered in SFO compared to the blend oils during heating.Based on the most analytical data,it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils,showing a lower degree of oxidation occurred in blends.The best frying performance for the SFO was achieved by using 30%SO extracted from the roasted sesame seed.This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.
基金the China Postdoctoral Science Foundation(research grant number 2012M510912)the Ministry of Agriculture of Modern Technology System Projects the Soybean Industry(research grant number nycytx-004)the National Research Center of Soybean Engineering and Technology and the Northeast Agricultural University for funding this work
文摘A one-step method was developed to extract oil from a mixture of soybeans,peanuts,linseeds,and tea seeds using an aqueous enzymatic method.The proportion of the four seeds was targeted in accordance with a fatty acid ratio of 0.27(SFA,saturated fatty acid(s))∶1(MUFA,monounsaturated fatty acid(s))∶1(PUFA,polyunsaturated fatty acid(s)),and the oil extraction yield was maximized by applying the simplex-centroid mixture design method.Three models were developed for describing the relationship between the proportion of the individual seeds in the mixture,the fatty acid ratio in the extracted oil,and the oil extraction yield,respectively.The developed models were then analyzed using an ANOVA and were found to fit the data quite well,with R2 values of 0.98,0.93,and 0.93,respectively.The three models were validated experimentally.The results indicated that the ratio of fatty acids in the oil ranged between 0.98 and 1.12(MUFA∶PUFA)and between 0.26 and 0.28(SFA∶MUFA),which were quite close to the target values of 1 and 0.27,respectively.The oil extraction yield of 62.13%was slightly higher than the predicted value(60.32%).
