Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1181-1191

  Anwar, Farooq ^a   Hussain, Abdullah Ijaz ^a   Iqbal, Shahid ^b   Bhanger, Muhammad Iqbal ^c  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b UNIVERSITY OF SARGODHA   (Pakistan)

^c UNIVERSITY OF SINDH   (Pakistan)

Author keywords

Blending; Fatty acid composition; Heating performance; Induction period; Moringa oleifera oil; Storage stability; Total polar components

Indexed keywords

FATTY ACID; LINOLEIC ACID; OLEIC ACID; POLYMER; SOYBEAN OIL; SUNFLOWER OIL; VEGETABLE OIL;

ARTICLE; COOKING; FRYING; HEATING; LIPID COMPOSITION; MEASUREMENT; MORINGA OLEIFERA; NONHUMAN; OXIDATION; REDUCTION; THERMOSTABILITY;

GLYCINE MAX; HELIANTHUS; MORINGA OLEIFERA;

EID: 33947587442     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.023     Document Type: Article

References (35)

1. Abdulkarim S.M., Long K., Lai O.M., Muhammad S.K.S., and Ghazali H.M. Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic method. Food Chemistry 93 (2005) 253-263
2. Allam S.H. Utilization of some untraditional sources of high oleic acid oils for improving vegetable oils stability. Rivista Italiana Delle Sostanze Grasse 78 6 (2001) 337-341
3. Anwar F., Ashraf M., and Bhanger M.I. Interprovenance variation in the composition of Moringa oleifera oilseeds from Pakistan. Journal of American Oil Chemists Society 82 1 (2005) 45-51
4. Anwar F., and Bhanger M.I. Analytical characterization of Moringa oleifera seed oil grown in temperate regions of Pakistan. Journal of Agricultural and Food Chemistry 51 (2003) 6558-6563
5. Anwar F., Bhanger M.I., and Kazi T.G. Relationship between rancimat and active oxygen method values at varying temperature for several oils and fats. Journal of American Oil Chemists Society 80 (2003) 151-155
6. AOAC (1984). In S. William (Ed.), Official methods of analysis of the Association of Analytical Chemist Inc. (4th ed., pp. 516-518). Virginia, USA.
7. AOCS. Official methods and recommended practices of the American Oil Chemist Society. 5th ed. (1997), AOCS Press, Champaign
8. Che Man Y.B., Liu J.L., Jamilah B., and Rahman R.A. Quality changes of refined-bleached-decolorized (RBD) palm olein, soybean oil and their blends during deep-fat frying. Journal of Food Lipids 6 (1999) 181-193
9. Chu Y.-H., and Kung Y.-H. A study on oxidative stability of vegetable oil blends. Shipin Kexue 24 4 (1997) 389-397
10. Chu Y.-H., and Kung Y.-L. A study on vegetable oil blends. Food Chemistry 62 1 (1998) 191-195
11. Dobarganes M.C., and Perea-Camini M.C. Systematic evaluation of heated fats based on quantitative analytical methods. Journal of American Oil Chemists Society 65 1 (1991) 101-105
12. Erickson D.K. Production and composition of frying fats. In: Perkins E.G., and Erickson M.D. (Eds). Deep frying (1996), AOCS Press, Champaign, IL 9-28
13. Gupta N., Sinddhu A., and Sundararaj P. Oxidative stability of edible grade crude palm oil blends with sunflower oil or ground oil as deep frying medium. International Journal of oil Palm 2 1 (2001) 11-18
14. International Union of Pure and Applied Chemistry (IUPAC). In: Paquot C., and Hautfenne A. (Eds). Standard methods for the analysis of oils, fats and derivatives. 7th rev. enlarged ed. (1987), Blackwell Scientific, London
15. Mariod A., Matthaus B., Eichner K., and Hussain I.H. Improving the oxidative stability of sunflower oil by blending with Sclerocarya birrea oil and Aspongopus viduatus oils. Journal of Food Lipids 12 (2005) 150-158
16. McGinely L. Analysis and quality control for processing and processed fats. In: Rossell J.B., and Pritchard J.L.R. (Eds). Analysis of oilseeds, fats and fatty foods (1991), Elsevier Applied Science, New York 460-470
17. Metrohm, A. G. (1993). Oxidative stability of oils and fats-Rancimat method. Metrohm application bulletin No. 204/le: Metrohm AG, Herisau, Switzerland, pp. 1-4.
18. Monika H., Franciszek S., Stanislaw Z., and Stanislaw B. Frying performance of rapeseed-palm oil blends. Polish Journal of Food Nutrition Science 11 (2002) 65-71
19. Mughal M.H., Ali G., Srivastava P.S., and Iqbal M. Improvement of drumstick (Moringa pterygosperms Gaertn.) a unique source of food and medicine through tissue culture. Hamdard Medicine 42 1 (1999) 37-42
20. Ndasbigengeser A., and Narasiah K.S. Use of Moringa oleifera seeds as a primary coagulant in wastewater treatment. Environmental Technology 19 8 (1998) 789-800
21. Nestel P., Clifton P., and Noakes M. Effects of increasing dietary palmoleic acid compared with palmitic and oleic acids on plasma lipids of hypercholesterolemic men. Journal of Lipid Research 35 (1994) 656-662
22. Noakes M., Nestel P.J., and Clifton P.M. Commercial frying fats and plasma lipid-lowering potential. Australian Journal of Nutrition and Dietics 53 1 (1996) 25-30
23. Oliveira J.T.A., and Silveira S.B. Compositional and nutritional attributes of seeds from multiple purposes tree Moringa oleifera Lamarck. Journal of the Science of Food and Agriculture 79 6 (1999) 815-820
24. Padmavathy A., Siddhu A., and Sundararaj P. Effect of blending edible grade crude palm oil with refined groundnut or sunflower oils on storage stability and sensory attributes. JOTAI 33 3 (2001) 93-103
25. Pokorny J. Flavor chemistry of deep fat frying in oil. In: Min D.B., and Smouse T.H. (Eds). Flavor chemistry of lipid foods (1989), AOCS, Champaign, IL 113-155
26. Premavalla K.S., Madhura C.V., and Arya S.S. Storage and thermal stability of refined cottonseed oil: mustered blend. Journal of Food Science and Technology 35 6 (1998) 530-532
27. Reynhout G. The effect of temperature on induction time of stabilized oil. Journal of American Oil Chemists Society 68 12 (1991) 983-984
28. Shiota M., Konishi H., and Tatsumi K. Oxidative stability of fish oil blended with butter. Journal of Dairy Science 82 (1999) 1877-1881
29. Siddhuraju P., and Becker K. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.). Journal of Agricultural and Food Chemistry 51 (2003) 2144-2155
30. Solfrizzi V., Panaza F., Torres F., Mastroianni F., Del-Prigi A., Venezia A., et al. High monounsaturated fatty acid intake protects against age-related cognitive decline. Neurology 52 8 (1999) 1563-1569
31. Steel R.G.D., and Torrie J.H. Principles and procedures of statistics (1980), McGraw-Hill, London
32. Tain K., and Dasgupta P.K. Determination of oxidative stability of oils and fats. Analytical Chemistry 71 9 (1999) 1692-1698
33. Tsaknis J., and Lalas S. Stability during frying of Moringa oleifera seed oil variety "Periyakulam 1". Journal of Food Composition and Analysis 15 1 (2002) 79-101
34. Warner K., and Knowlton S. Frying quality and oxidative stability of high-oleic corn oils. Journal of American Oil Chemists Society 74 (1997) 1317-1321
35. Wong, R., Patel, J. D., Grant, I., Parber, J., Charne, D., Ethalwagy, M., & Sys, E. (1991). In I. Mc. Gregor (Ed.), Proceedings of the rapeseed congress, programme and abstract, Sasbatoom, p. 53.