Effect of refining and antioxidants on the storage stability of edible vegetable oils
| dc.contributor.advisor | Rajvir Singh | |
| dc.contributor.author | Anjani | |
| dc.date.accessioned | 2018-10-18T09:18:23Z | |
| dc.date.available | 2018-10-18T09:18:23Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | The present study was undertaken to evaluate the effect of refining and addition of antioxidants on the storage stability of some edible vegetable oils viz. cotton, flaxseed, groundnut, soybean and mustard. The seeds were collected from farmer’s field at Hisar, Haryana and grounded to powder. Oil was extracted by Soxhlet method using petroleum ether (60-80°C) for 8 h. Solvent extraction processes include basically three steps: preparation, extraction, and desolventizing. Refining of oils was done by chemical method in different steps: degumming, neutralization, bleaching and deodorizing. The dried defatted seed meal of sunflower and sesame were extracted with acetone by Soxhlet method for 8 h. The calculated quantity 200 ppm of Tertiary Butylated Hydroxy Quinone and Propyl Gallate and 500, 1000 and 2000 ppm of acetone extracts of defatted seed meals of sesame and sunflower, each were with the crude and refined oil taken in an open mouthed beaker and wrapped with aluminium foil. The mixture was thoroughly homogenised and the samples were prepared in duplicate. Then control sample was also prepared and the oil samples were stored at 50°C thermostat. Required quantity of the samples were removed periodically and studied for oxidative quality indices viz. free fatty acid, peroxide value, panisidine value, total oxidation value, conjugated dienes, carotenoid, total tocopherol, thiobarbituric acid value and fatty acid composition. Free fatty acid ranged from 0.9 to 3.49 (% as oleic acid) for crude oils and from 0.3 to 1.98 (% as oleic acid) for refined oils. Peroxide value ranged from 1.26 to 3.4 (meq/kg) for crude oils and for refined oil range was 0.92 to 1.5 (meq/kg). p-Anisidine value ranged from 1.75 to 10.14 and 1.03 to 4.77 for crude and refined oils respectively. Total oxidation values ranged from 6.41 to 16.94 and 3.36 to 6.74 respectively for crude and refined oils. Conjugated dienes ranged from 0.36 to 3 (% as dienoic acid) for crude oils and 0.21 to 3.2 (% as dienoic acid) for refined oils. The range of carotenoid was 41.3 to 126.09 (mg/kg) for crude oils and 30.2 to 75.69 (mg/kg) for refined oils. Total tocopherol value ranged from 476 to 1620 (mg/kg) and 219 to 829 (mg/kg) for crude and refined oil respectively. Thiobarbituric acid ranged from 4.63 to 15 (meq/kg) for crude oils and for refined oils it was 2.73 to 9.3 (meq/kg). Stability order of oils under study was Groundnut > Mustard > Flaxseed > Cotton > Soybean. Sesame and sunflower meal acetone extracts at varying concentration, when added to vegetable oils lower the free fatty acid value, peroxide value, p-anisidine value, total oxidation value, conjugated dienes and thiobarbituric acid value compared to control under similar conditions. Thus, acetone extracts of sesame and sunflower meals have high antioxidant efficacy against vegetable oil protection even high than propyl gallate. Among the both meal extracts sesame meal extract is more effective than sunflower meal extracts. Present study could be an effective introduction to the antioxidant potential of seed meals that are being discarded as by-products. Refined vegetables oil was more prone to oxidative deterioration than crude oil because natural antioxidants such as total tocopherol, sterol and carotenoid had been lost during refining. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810081729 | |
| dc.keywords | Vegetable oil, Antioxidant efficacy, Peroxide value, Total tocopherol, Carotenoid, Sesame, Sunflower meals | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | CCSHAU | en_US |
| dc.sub | Chemistry | en_US |
| dc.subject | null | en_US |
| dc.theme | Effect of refining and antioxidants on the storage stability of edible vegetable oils | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Effect of refining and antioxidants on the storage stability of edible vegetable oils | en_US |
| dc.type | Thesis | en_US |