Evaluation of Physico-Chemical Properties of Corn, Olive, Garden Cress, Cumin Oils and Their Blended Mixtures

Abstract

This study was carried out, mainly to evaluate physico-chemical properties of corn, olive, garden cress, cumin oils and blended mixtures of corn oil with olive, garden cress or cumin oils by 10 or 20 percentages. Results showed that predominant saturated fatty acid in that oils was palmitic acid (10.49, 16.06, 8.98 and 8.84%, respectively) while predominant mono unsaturated fatty acid was oleic acid (22.76, 65.72, 36.75 and 43.34%, respectively) and poly unsaturated fatty acid was linoleic acid (57.81, 12.41, 41.99 and 40.44%, respectively). Omega-3 content was higher in garden cress oil (3.63) than those of corn, olive, and cumin oils (0.65, 0.80 and 0.32%, respectively) Superior phenolic compound of individual oil was oleuropin (400.0, 625.0, 49272.0 and 128387 µg/100g, respectively) as well as, their mixtures. Blending process increased phenolic compound contents in oil mixtures than corn oil. Mixtures have higher value of each of acidity, peroxide value, P-anisidine value, and DPPH capacities than corn oil (21%, 23.1%, 23.8%, 24.5%, 22.8%, 27.8% and 17.9%, respectively). k270 and k232 values of mixtures were higher than corn oil.