ATTA, N., AHMED, A. (2012). EFFECT OF ADDITION OF NATURAL PLANT EXTRACT ON THE FATTY ACID COMPOSITION AND STABILITY OF SOME VEGETABLE OILS DURING 12 MONTHES STORAGE PERIOD. Egyptian Journal of Agricultural Research, 90(4), 1789-1802. doi: 10.21608/ejar.2012.164855
NAHED M.M. ATTA; AZZA A.A. AHMED. "EFFECT OF ADDITION OF NATURAL PLANT EXTRACT ON THE FATTY ACID COMPOSITION AND STABILITY OF SOME VEGETABLE OILS DURING 12 MONTHES STORAGE PERIOD". Egyptian Journal of Agricultural Research, 90, 4, 2012, 1789-1802. doi: 10.21608/ejar.2012.164855
ATTA, N., AHMED, A. (2012). 'EFFECT OF ADDITION OF NATURAL PLANT EXTRACT ON THE FATTY ACID COMPOSITION AND STABILITY OF SOME VEGETABLE OILS DURING 12 MONTHES STORAGE PERIOD', Egyptian Journal of Agricultural Research, 90(4), pp. 1789-1802. doi: 10.21608/ejar.2012.164855
ATTA, N., AHMED, A. EFFECT OF ADDITION OF NATURAL PLANT EXTRACT ON THE FATTY ACID COMPOSITION AND STABILITY OF SOME VEGETABLE OILS DURING 12 MONTHES STORAGE PERIOD. Egyptian Journal of Agricultural Research, 2012; 90(4): 1789-1802. doi: 10.21608/ejar.2012.164855
EFFECT OF ADDITION OF NATURAL PLANT EXTRACT ON THE FATTY ACID COMPOSITION AND STABILITY OF SOME VEGETABLE OILS DURING 12 MONTHES STORAGE PERIOD
Oils and fat Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Abstract
Changes occurring in the physical and chemical properties refractive index (RI), Peroxide value (PV), free fatty acid (FFA), diene and triene at 232 and 268 nm. stability and fatty acid composition of sunflower, soybean and their blend oils during storage for 12 months at room temperature in absence or presence rosemary and sage extracts (RE and SE) at ratio 200 ppm. and refined rice bran and sesame oil (RRBO and So) at ratio 3% as a rich source of natural antioxidant, were studied. The results flowed that. RI, PV, FFA and diene and triene at 232 and 268nm. of all previous these oils in absence and presence RE, SE, RRBO and So registered a progressive increase with increasing the storage period, but RE reduced the increase in these values compared to control oils flowed by RRBO and So then SE. On the other hand, stability of these oils were decreased by increasing storage time in absence and presence RE, SE, RRBO and So, while RE was more effective in preventing oils under study from oxidation when the oils were stored than other treated oils. During storage there is a gradual increase in C16: 0 and C18:0 and a gradual decrease in C18:1, C18:2 and C18:3 by increasing storage time of all oils under investigation, but additions of RE, SE, RRBO and So related to reduce the increase in saturated fatty acid and decrease in unsaturated fatty acid. Generally RE was superior to that of other addition increasing oils stability and quality.
View on SCiNiTO
Top