Evaluation of biochemical properties of selected Indian vegetable oils and their blends
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2020
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The present investigation was designed to formulate the healthy oil blends with balanced ω-6: ω-3 ratio and rich antioxidant profile. A total of 231 oil blends were formulated by mixing oils of five different oilseed crops viz., canola oilseed rape cv. GSC7, sunflower cv. PSH 1962, sesamum cv. Punjab Til No.2, Indian mustard cv. Giriraj, and groundnut cv. SG99 in different proportions. Of these 231 blends, 26 blends derived by mixing canola, sunflower and sesame were selected on the basis of (i) saturated fatty acid content less than 10%; (ii) ideal ω-6: ω-3 ratio (3.5-10:1) and (iii) proportion of oleic acid >50%. These selected blends
were further evaluated for their antioxidative profile such as total phenols, DPPH-RSC and tocopherols which varied from 3.02-6.81 mg/100g, 59.63-62.10% and 63.81-71.76 mg/100g respectively. The chemical properties such as acid value, saponification value, iodine value, peroxide value, p-anisidine value and totox value of these blends ranged between 2.01-3.40 mg KOH/g, 182.93-190.4 mg KOH/g, 82.23-89.49 g I2/100g, 6.33-10.83 meq/kg, 1.12-2.41 and 14.29-23.74, respectively. A significant negative correlation was noticed between DPPHRSC and three oxidation indices such as peroxide, p-anisidine and totox value indicating that
high value of RSC protects the oil from oxidation. Out of twenty-six oil blends, three blends of canola with sunflower and sesame (40:30:30, 30:30:40, 35:30:35) and three blends of canola with sesame (50:50, 40:60, 45:55) were shown to possess higher antioxidative profile. These six oil combinations also possessed lower oxidative indices and higher smoke point (241.30-244.77°C) indicating their suitability for frying purpose.
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Jassal, Aditi (2020). Evaluation of biochemical properties of selected Indian vegetable oils and their blends (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.