Improvement of the sunflower oil stability by blending with moringa or sesame oils

Authors

  • Amina Aly Egyptian Atomic Energy Authority, National Centre for Radiation Research and Technology, Natural Products Dept., P.O. 29, 11787, Nasr City, Cairo Egypt,Tel: 00202-22747413
  • Hoda Ali Egyptian Atomic Energy Authority, Nuclear Research Center, Inshase, P.O. Box, 13759, Egypt, Tel: 00202-44620784
  • Mohamed Abdeldaiem Egyptian Atomic Energy Authority, Nuclear Research Center, Inshase, P.O. Box, 13759, Egypt, Tel: 00202-44620784

DOI:

https://doi.org/10.5219/1491

Keywords:

antioxidant, moringa oil, oxidative stability, sesame oil, sunflower oil

Abstract

Vegetable oils can be adjusted by different methods to enhance their commercial applications and to increase their pure quality nutrition. One of the most leisurely ways of creating new innovative products with desirable textured and oxidative properties is the mixing of vegetable fats/oils of various properties. Pure sunflower (SFO) blended with pure moringa (MOO) and sesame (SEO) oils in the ratio of 95:5 and 90:10 w/w. The outcomes showed that the highest acid value was observed at SFO + SEO 10% (0.782). Sunflower oil stabilized when blended with MOO and the levels of conjugated dienes (CD) and trienes (CT) were depressed compared to control. The TPC value was higher when the sunflower blended with moringa oil. The highest scavenging activity percentage was observed in SFO + MOO 5% and SFO + SEO 10% respectively. Meanwhile, the highest induction period at 100 °C was 11.45 hours in the treatment of SFO + MOO 5%. The master fatty acids in the sunflower and moringa oils are combined (SFO:MOO, 90:10), oleic, and palmitic acids. It seems from the current findings that suitable mixing of high linoleic oils with MOO will result in oil mixtures that can satisfy nutritional wants with expanded balance for home cooking and deep-frying.

Downloads

Download data is not yet available.

References

Abdelazim, A. A., Mahmoud, A., Ramadan-Hassanien, M. F. 2013. Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage. Journal of Food Science and Technology, vol. 50, no. 5, p. 868-878. https://doi.org/10.1007/s13197-011-0419-8

Abdulkarim, S. M., Long, K., Lai, O. M., Muhammad, S. K. S., Ghazali, H. M. 2005. Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods. Food Chemistry, vol. 93, no. 2, p. 253-263. https://doi.org/10.1016/j.foodchem.2004.09.023

Abramovič, H., Abram, V. 2006. Effect of added rosemary extract on oxidative stability of Camelina sativa oil. Acta Agriculturae Slovenica, vol. 87, no. 2, p. 255-261.

Adel, Y. G., Shaker, M. A., Mounir, M. E. 2015. Improving quality of the Egyptian subsidized oil. International Food Research Journal, vol. 22, no. 5, p. 1911-1917. Available at: http://ifrj.upm.edu.my/22%20(05)%202015/(26).pdf

Ahamd, Y. G., Abdel-Razik, M. M., Ali, F. A., Hozayen, A. M., Shokry, A. M. 2015. Physico-chemical Characteristics of Egyptian Ben Seed Oil (Moringa oleifera lam.) Extracted by Using Aqueous Enzymatic Technique. Journal of Agricultural and Veterinary Sciences, vol. 8, no. 1, p. 39-55. https://doi.org/10.12816/0023972

Aladedunye, F., Przybylski, R. 2013. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content. Food Chemistry, vol. 141, no. 3, p. 2373-2380. https://doi.org/10.1016/j.foodchem.2013.05.061

Allam, S. H. 2001. Utilization of some untraditional sources of high oleic acid oils for improving vegetable oils stability. Rivista Italiana Delle Sostanze Grasse, vol. 78, p. 337-341.

Aly, A. A., Maraei, R .W., Ali, H. G. M. 2016. Fatty Acids Profile and Chemical Composition of Egyptian Moringa oleifera Seed Oils. Journal of the American Oil Chemists´ Society, vol. 93, no. 3, p. 397-404. https://doi.org/10.1007/s11746-015-2781-6

Anwar, F., Bhanger, M. I. 2003. Analytical Characterization of Moringa oleifera Seed Oil Grown in Temperate Regions of Pakistan. Journal of Agricultural and Food Chemistry, vol. 51, no. 22, p. 6558-6563. https://doi.org/10.1021/jf0209894

Anwar, F., Hussain, A. I., Iqbal, S., Bhanger, M. I. 2007. Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil. Food Chemistry, vol. 103, no. 4, p. 1181-1191. https://doi.org/10.1016/j.foodchem.2006.10.023

AOCS 1985. The Official and Tentative Methods of The American Oil Chemist’s Society, 3rd Ed. American Oil Chemist’s Society. 508 South Sixth Street, Champaign, Illinois.

AOCS. 1996. Official Methods and Recommended Practices of the American Oil Chemist's Society, Physical and Chemical Characteristics of Oils, Fats and Waxes, Section I. Ed. The AOCS Methods Editor and the AOCS Technical Department. 54 p. AOCS Press, Champaign.

Barakat, H., Ghazal, G. A. 2016. Physicochemical Properties of Moringa oleifera Seeds and Their Edible Oil Cultivated at Different Regions in Egypt. Food Nutrition Sciences, vol. 7, no. 6, p. 472-484. https://doi.org/10.4236/fns.2016.76049

Basuny, A. M., Al-Marzouq, M. A. 2016. Biochemical studies on Moringa oleifera seed oil. MOJ Food Processing and Technology, vol. 2, no. 2, p. 40-46. https://doi.org/10.15406/mojfpt.2016.02.00030

Bracco, U., Dieffenbacher, A., Kolarovic, L. 1981. Frying performance of palm oil liquid fractions. Journal of American Oil Chemists´ Society, vol. 58, no. 1, p. 6-12. https://doi.org/10.1007/BF02666044

Dravie, E. E., Kortei, N. K., Essuman, E. K., Tettey, C. O., Boakye, A. A., Hunkpe, G. 2020. Antioxidant, phytochemical and physicochemical properties of sesame seed (Sesamum indicum L). Scientific African, vol. 8, 7 p. https://doi.org/10.1016/j.sciaf.2020.e00349

Fatemi, S. H., Hammond, E. G. 1980. Analysis of oleate, linoleate and linolenate hydroperoxides in oxidized ester mixtures. Lipids, vol. 15, no. 5, p. 379-385. https://doi.org/10.1007/BF02533555

Guillén-Sans, R., Guzmán-Chozas, M. 1998. The Thiobarbituric Acid (TBA) Reaction in Foods. A Review. Critical Reviews in Food Science and Nutrition, vol. 38, no. 4, p. 315-350. https://doi.org/10.1080/10408699891274228

Gulla, S., Waghray, K. 2012. Blending of oils: A case study on storage stability and sensory characteristics of a ready to eat extruded snack. Journal of the Academy of Nutrition and Dietetics, vol. 2, p. 1-12.

Güllüce, M., Sökmen, M., Şahin, F., Sökmen, A., Adigüzel, A., Özer, H. 2004. Biological activities of the essential oil and methanolic extract of Micromeria fruticosa (L) Druce ssp serpyllifolia (Bieb) PH Davis plants from the Eastern Anatolia region of Turkey. Journal of the Science of Food and Agriculture, vol. 84, no. 7, p. 735-741. https://doi.org/10.1002/jsfa.1728

Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S, Savage, G. P. 2018. Quality properties of puffed corn snacks incorporated with sesame seed powder. Food Science and Nutrition, vol. 6, no. 1, p. 85-93. https://doi.org/10.1002/fsn3.532

Cheikh-Rouhou, S., Hentati, B., Besbes, S., Blecker, C., Deroanne, C., Attia, H. 2006. Chemical Composition and Lipid Fraction Characteristics of Aleppo pine (Pinus halepensis Mill.) Seeds Cultivated in Tunisia. Food Science and Technology International, vol. 12, no. 5, p. 407-415. https://doi.org/10.1177/1082013206069910

Iqbal, S., Bhanger, M. I. 2007. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry, vol. 100, no. 1, p. 246-254. https://doi.org/10.1016/j.foodchem.2005.09.049

IUPAC. 1987. Standard methods for the analysis of oils, fats, and derivatives [International Union of Pure and Applied Chemistry (IUPAC). Applied Chemistry Division. Commission on Oils, Fats, Derivatives]. (C. PAQUOT and A. HAUTFENNE, eds.), Blackwell Scientific Publications, Oxford (Oxfordshire); Boston.

Koski, A., Pekkarinen, S. Hopia, A. Wähälä, K., Heinonen, M. 2003. Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability. European Food Research and Technology, vol. 217, p. 110-114. https://doi.org/10.1007/s00217-003-0721-4

Krishnaiah, D., Sarbatly, R., Nithyanandam, R. 2011. A review of the antioxidant potential of medicinal plant species. Food and Bioproducts Processing, vol. 89, no. 3, p. 217-233. https://doi.org/10.1016/j.fbp.2010.04.008

Lalas, S., Tsaknis, J. 2002. Characterization of Moringa oleifera Seed Oil Variety „Periyakulam 1“. Journal of Food Composition and Analysis, vol. 15, no. 1, p. 65-77. https://doi.org/10.1006/jfca.2001.1042

Lapčíková, B., Valenta, T., Lapčík, L., Fuksová, M. 2018. Thermal aging of edible oils: spectrophotometric study. Potravinarstvo Slovak Journal of Food Science, vol. 12, no. 1, p. 372-378. https://doi.org/10.5219/871

Marina, A. M., Che Man, Y. B., Nazimah, S. A .H., Amin, I. 2009. Chemical Properties of Virgin Coconut Oil. Journal of the American Oil Chemists´ Society, vol. 86, no. 4, p. 301-307. https://doi.org/10.1007/s11746-009-1351-1

Mariod, A., Matthäus, B., Eichner, K., Hussein, I. H. 2005. Improving the oxidative stability of sunflower oil by blending with Sclerocarya birrea oil and Aspongopus viduatus oils. Journal of Food Lipids, vol. 12, no. 2, p. 150-158. https://doi.org/10.1111/j.1745-4522.2005.00013.x

Merrill, L. I., Pike, O. A., Ogden, L. V. Dunn, M. L. 2008. Oxidative Stability of Conventional and High-Oleic Vegetable Oils with Added Antioxidants. Journal of the American Oil Chemists´ Society, vol. 85, no. 8, p. 771-776. https://doi.org/10.1007/s11746-008-1256-4

Mishra, R., Sharma, H. K. 2011. Effect of packaging materials on the storage stability of physically refined rice bran oil and its blends. African Journal of Food Scienve, vol. 5, no. 12, p. 676-685.

Nadeem, M., Imran, M. 2016. Promising features of Moringa oleifera oil: recent updates and perspectives. Lipids in Health and Disease, vol. 15, 8 p. https://doi.org/10.1186/s12944-016-0379-0

Nyam, K. L., Wong, M. M., Long, K., Tan C. P. 2013. Oxidative stability of sunflower oils supplemented with kenaf seeds extract, roselle seeds extract and roselle extract, respectively under accelerated storage. International Food Research Journal, vol. 20, no. 2, p. 695-701.

Ogunsina, B. S., Indira, T. N., Bhatnagar, A. S., Radha, C., Debnath, S., Gopala Krishna, A. G. 2014. Quality characteristics and stability of Moringa oleifera seed oil of Indian origin. Journal of Food Science and Technology, vol. 51, p. 503-510. https://doi.org/10.1007/s13197-011-0519-5

Pablos-Méndez, A., Knirsch, C. A., Graham Barr, R., Lerner, B. H., Frieden, T. R. 1997. Nonadherence in Tuberculosis Treatment: Predictors and Consequences in New York City. The American Journal of Medicine, vol. 102, no. 2, p. 164-170. https://doi.org/10.1016/S0002-9343(96)00402-0

Padmavathy, A., Siddhu, A., Sundararaj, P. 2001. Effect of blending edible grade crude palm oil with refined groundnut or sunflower oils on storage stability and sensory attributes. The Journal of the Oil Technogists´ Association of India, vol. 33, p. 93-103.

Pleines, S. Friedt, W. 1988. Breeding for Improved C18-Fatty Acid Composition in Rapeseed (Brassica napus L.). Fat Scie. Techno., vol. 90, p. 167-171. https://doi.org/10.1002/lipi.19880900502

Ramadan, M. F., Wahdan, K. M. M. 2012. Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: Impact on functionality, stability and radical scavenging activity. Food Chemistry, vol. 132, no. 2, p. 873-879. https://doi.org/10.1016/j.foodchem.2011.11.054

Reynhout, G. 1991. The effect of temperature on induction time of stabilized oil. Journal of the American Oil Chemists´ Society, vol. 68, no. 12, p. 983-984. https://doi.org/10.1007/BF02657549

Rodríguez, G., Villanueva, E., Cortez, D., Sanchez, E., Aguirre, E. Hidalgo, A. 2020. Oxidative Stability of Chia (Salvia hispanica L.) and Sesame (Sesamum indicum L.) Oil Blends. Journal of the American Oil Chemists´ Society, vol. 97, no. 7, p. 729-735. https://doi.org/10.1002/aocs.12357

Siddiq, A., Anwar, F., Manzoor, M., Fatima, A. 2005. Antioxdant Activity of Different Solvent Extracts of Moringa oleifera Leaves under Accelerated Storage of Sunflower Oil. Asian Journal of Plant Sciences, vol. 4, no. 6, p. 630-635. https://doi.org/10.3923/ajps.2005.630.635

Sikwese, F. E., Duodu, K. G. 2007. Antioxidant effects of crude phenolic extracts from sorghum bran in sunflower oil in the presence of ferric ions. Food Chemistry, vol. 104, no. 1, p. 324-331. https://doi.org/10.1016/j.foodchem.2006.11.042

Singleton, V. L., Rossi, J. A. 1965. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, vol. 16, no. 3, p. 144-158.

Stahl, E. 1969. Thin Layer Chromatography. A Laboratory Handbook. 2nd edition, 1041 p., Springer-Verlag, Berlin : Germany. ISBN 978-3-642-88488-7. https://doi.org/10.3989/gya.0444171

Vidrih, R., Vidakovič, S., Abramovič, H. 2010. Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech Journal of Food Sciences, vol. 28, p. 376-384. https://doi.org/10.17221/202/2008-CJFS

Wanasundara, P. K. J. P. D., Wanasundara, U. N., Shahidi, F. 2001. Lipolytic activity of enzymes from germinating seeds of sesame (Sesamumin dicum L.). Journal of Food Lipids, vol. 8, no. 2, p. 75-84. https://doi.org/10.1111/j.1745-4522.2001.tb00185.x

Zambiazi, R. C., Przybylski, R., Zambiazi, M. W., Mendonça, C. B. 2007. Fatty acid composition of vegetable oils and fats. Boletim Centro de Pesquisa de Processamento de Alimentos CEPPA, vol. 25, no. 1, p. 111-120. https://doi.org/10.5380/cep.v25i1.8399

Published

2021-02-28

How to Cite

Aly, A., Ali, H., & Abdeldaiem, M. (2021). Improvement of the sunflower oil stability by blending with moringa or sesame oils. Potravinarstvo Slovak Journal of Food Sciences, 15, 111–120. https://doi.org/10.5219/1491