IMPROVING THE OXIDATIVE STABILITY OF SUNFLOWER OIL BY BLENDING WITH <i>SCLEROCARYA BIRREA</i> AND <i>ASPONGOPUS VIDUATUS</i> OILS

Mariod, Abdalbasit Adam; Matthäus, Bertrand; Eichner, Karl; Hussein, Ismail

doi:10.1111/j.1745-4522.2005.00013.x

Cited by 38 publications

(32 citation statements)

References 5 publications

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“…From the nutritional point of view, blending has been profitably used to offer nutritionally important fat products with enriched content of essential fatty acids such as linoleic and linolenic acids. For improvement of oil stability, blending of polyunsaturated oils either with a more saturated or mono-saturated oil is undertaken to adjust the degree of unsaturation of the original oil to become more stable to oxidation 1,2 . Since sunflower oil is a polyunsaturated oil with a tendency to undergo oxidation quickly during frying, Farag et al 3 attempted to blend sunflower oil with jojoba oil to improve its oxidative stability.…”

Section: Introductionmentioning

confidence: 99%

Composition and Thermal Analysis of Binary Mixtures of Mee Fat and Palm Stearin

et al. 2014

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Section: Introductionmentioning

confidence: 99%

Composition and Thermal Analysis of Binary Mixtures of Mee Fat and Palm Stearin

et al. 2014

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“…This stability increased with an increase of the percentage of melon bug oil in blends [9]. When melon and sorghum bug oils stored at 30˚C ± 2˚C in the dark for 24 months, their fatty acid compositions remained almost unaltered.…”

Section: Fatty Acidsmentioning

confidence: 95%

“…The two oils showed slight changes in their oxidative stability as indicated by the peroxide value (PV), and when this stability was measured by Rancimat method as an induction period, melon bug oil showed a slight decrease with loss of 10% of its induction period during two years of storage. Sorghum bug oil showed a gradual increase in the PV and a gradual loss of stability as measured by induction period IP during storage [9].…”

Section: Fatty Acidsmentioning

confidence: 99%

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Insect oil and protein: Biochemistry, food and other uses: Review

Mariod¹

2013

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In searching for new sources of oil, protein and gelatin researchers have investigated many wild plants, but our research group took a different approach: We looked at insects as oil, protein and gelatin source for both nutritional and industrial applications. According to Sudanese indigenous knowledge, many insects have food and medicinal uses. We targeted two of these insects for our research: Aspongopus vidiuatus (melon bug) and Agonoscelis pubescens (sorghum bug). The two insects showed 27.0% and 28.2% crude protein, 45% and 60% oil, respectively. The oils contained 46.5% and 40.9% oleic acid, 3.4% and 34.5% linoleic acid, 44.2% and 12.1% palmitic acid and traces of linolenic acid, respectively. The tocopherol content of these oils amounted to 0.3 and 34.0 mg/100g oil, respectively. The total content of sterols in the two oils was 17 and 450 mg/100g oil, respectively, whereas β-sitosterol was determined as the main compound in all oils with about 60% of the total sterol. The oxidative stability of the oils, as measured by the Rancimat test at 120˚C, was 38 and 5.1 h, respectively. Edible gelatin was extracted from the two insect using hot water and mild acid and distilled water. SDS-PAGE patterns of the insect gelatins had very low molecular weight chains, and the two gelatins contained 40 kDa as main component, differential scanning calorimetry results confirmed the difference between extraction methods concerning the extracted gelatin quality. FTIR spectra of melon and sorghum bug gelatins were similar and the absorption bands were situated in more than 6 bands in melon bug gelatin and only 6 bands in sorghum bug gelatin. Microstructures of the insect gelatin examined with the scanning electron microscope showed that melon bug exhibited the finest gelatin network with very small voids. Melon bug gelatin showed the finer structure with smaller protein strands and voids than sorghum bug gelatin. Ice cream was made by using 0.5% insect's gelatine and compared with that made using 0.5% commercial gelatine as stabilizing agent. The properties of the obtained ice cream produced using insects gelatine were found to be acceptable for the panelists, and no significant differences between ice cream made using insect gelatine when compared with that made using commercial gelatine in their general preferences The behavior of the crude Sorghum bug oil during deep-frying of par-fried potatoes was studied with regard to chemical, physical, and sensory parameters, such as the content of FFA, tocopherols, polar compounds, oligomer TG, volatile compounds, oxidative stability, and total oxidation (TOTOX) value. The results showed that the oil was suitable for deep-frying of potatoes. The oxidative stability of sunflower kernel oil was improved by blending with melon bug oil, the oxidative stability in the Rancimat test was improved from 5% to 68% compared to the control, with increasing parts of MBO, respectively. The insect oils were transesterified using methanol or ethanol in the presence of sulfuric acid to obtai...

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“…The addition of Moringa oleiefera oil in butter oil had a great effect on fatty acid composition of the blends (Nadeem et al 2013a). Blending of vegetable oils can have a significant influence on the fatty acid composition from the substrate oils (Mariod et al 2005). Table 4 represents the results of storage stability of blends of palm olein and Moringa oleifera oil.…”

Section: R+y: Red+yellowmentioning

confidence: 99%

Assessment of transesterified palm olein and Moringa oleifera oil blends as vanaspati substitutes

2014

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This study aimed to investigate the suitability of Moringa oleifera oil and palm olein blends as vanaspati substitutes on the basis of physico-chemical and sensory characteristics. Blends were prepared either by blending Moringa oleifera oil or palm olein at 25:75, 50:50, 75:25, and 100 ratios, transesterified by Rhizopus miehei, compared with market vanaspati, designated as T 1 , T 2 , T 3 , T 4 and T 5 , respectively. The blends were filled in 3-layer polyethylene pouch packs, stored at ambient temperature, sampled at every at 0, 90 and 180-days for the assessment of storage stability. The melting point and iodine value of T 2 and control were 36.8, 37.2°C and 62.2, 51.8, with no effect on free fatty acids content, peroxide, anisidine values and color of the deodorized stuffs. C18:1 content of T 2 was 59.7 % with no trans fatty acids. Trans fatty acid content of the market vanaspati was 22.9 %. The addition of Moringa oleifera oil improved the induction period of the blends strongly inhibited the formation of primary and secondary oxidation products. The overall acceptability score of French fries prepared in T 2 was 81 % of the total score (9). Blend containing 50 % palm olein and 50 % Moringa oleifera oil can be used in the formulation of a functional shelf stable fat that can be used as a vanaspati substitute.

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IMPROVING THE OXIDATIVE STABILITY OF SUNFLOWER OIL BY BLENDING WITH SCLEROCARYA BIRREA AND ASPONGOPUS VIDUATUS OILS

Cited by 38 publications

References 5 publications

Composition and Thermal Analysis of Binary Mixtures of Mee Fat and Palm Stearin

Composition and Thermal Analysis of Binary Mixtures of Mee Fat and Palm Stearin

Insect oil and protein: Biochemistry, food and other uses: Review

Assessment of transesterified palm olein and Moringa oleifera oil blends as vanaspati substitutes

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