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.

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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

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Vol. 15 (2021): Potravinarstvo Slovak Journal of Food Sciences

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