Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: Impact on functionality, stability and radical scavenging activity

被引：80

作者：

Ramadan, Mohamed Fawzy ^{[1
]}

Wandan, Khaled Mohamed M. ^{[1
]}

机构：

[1] Zagazig Univ, Fac Agr, Dept Agr Biochem, Zagazig 44519, Egypt

来源：

FOOD CHEMISTRY | 2012年 / 132卷 / 02期

关键词：

Vegetable oil blends; Black cumin oil; Coriander oil; Corn oil; Oxidative stability; Antiradical properties; FATTY-ACID PROFILE; OXIDATIVE STABILITY; VEGETABLE-OILS; ANTIOXIDANT PROPERTIES; SUNFLOWER OIL; FISH-OIL; L; LIPIDS; EXTRACTS; BUTTER;

D O I：

10.1016/j.foodchem.2011.11.054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Blends (10% and 20%, w/w) of black cumin seed oil (BCSO) and coriander seed oil (CSO) with corn oil (CO) were formulated. Oxidative stability (OS) and radical scavenging activity (RSA) of CO and blends stored under oxidative conditions (60 degrees C) for 15 days were studied. By increasing the proportion of BCSO and CSO in CO, levels of polyunsaturated fatty acids (PUFA) decreased, while monounsaturated fatty acids (MUFA) content increased. Progression of oxidation was followed by measuring peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT). Inverse relationships were noted between PV and OS at termination of storage. Levels of CD and CT in CO, and blends, increased with increase in time. CO:BCSO and CO:CSO blends gave 12-22% and 26-36% inhibition of DPPH. radicals, respectively. Oxidative stability of oil blends were better than CO, most likely as a consequence of changes in fatty acids and tocopherols' profile, and minor bioactive lipids (e.g., sterols and phenolics) found in coriander and black cumin oils. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：873 / 879

页数：7

共 32 条

[11] Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils [J].

Lutterodt, Herman ;

Luther, Marla ;

Slavin, Margaret ;

Yin, Jun-Jie ;

Parry, John ;

Gao, Jin-Ming ;

Yu, Liangli .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2010, 43 (09) :1409-1413

[12] Improving the oxidative stability of sunflower oil by blending with Sclerocarya birrea and Aspongopus viduatus oils [J].

Mariod, A ;

Matthäus, B ;

Eichner, K ;

Hussein, IH .

JOURNAL OF FOOD LIPIDS, 2005, 12 (02) :150-158

[13] Oxidative stability of tree nut oils [J].

Miraliakbari, Homan ;

Shahidi, Fereidoon .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (12) :4751-4759

[14] Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection [J].

Mohdaly, Adel Abdelrazek Abdelazim ;

Sarhan, Mohamed Atef ;

Mahmoud, Awad ;

Ramadan, Mohamed Fawzy ;

Smetanska, Iryna .

FOOD CHEMISTRY, 2010, 123 (04) :1019-1026

[15]

NESTEL P, 1994, J LIPID RES, V35, P656

[16]

Noakes M., 1996, Australian Journal of Nutrition and Dietetics, V53, P25

[17]

Pokorny J., 1989, In 'Flavour chemistry of lipid foods', by Min, D. B. & Smouse, T. H. Conference. Phoenix, USA. 8-12 May 1988. Champaign, USA

[18]

American Oil Chemists' Society. ISBN 0-935315-24-1 [see FSTA (1991) 23 10N20]., P113

[19]

Premavalli KS, 1998, J FOOD SCI TECH MYS, V35, P530

[20] Profile and levels of fatty acids and bioactive constituents in mahua butter from fruit-seeds of buttercup tree [Madhuca longifolia (Koenig)] [J].

Ramadan, MF ;

Sharanabasappa, G ;

Parmjyothi, S ;

Seshagiri, M ;

Moersel, JT .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2006, 222 (5-6) :710-718

← 1 2 3 4 →