CHARACTERIZATION OF MID-OLEIC SUNFLOWER OIL PRODUCED BY BLENDING TWO DIFFERENT TYPES OF SUNFLOWER OIL | ||
| Egyptian Journal of Agricultural Research | ||
| Article 17, Volume 89, Issue 3, September 2011, Pages 1029-1038 PDF (284.59 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2011.177618 | ||
| Authors | ||
| MAGDY A EL-AGAIMY; AZZA A.A. AHMED | ||
| Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| This research aims to produce mid-oleic sunflower oil (MOSO) and improve oil oxidative stability by blending technology. High oleic sunflower oil (HOSO) was blended with traditional sunflower oil (TSO) at different ratios: B1 [HOSO 30: TSO 70)], B2 [HOSO 50: TSO 50] and B3 [HOSO 70: TSO 30]. The increase of oleic acid content in the oil blands lead to improve their oxidative stability. The stability of TSO was 7.88 h and increased by increasing HOSO percent in the blends to reach, 11.32 h (B1), 12.60 h (B2) and 13.89 h (B3). Oil blends B2 and B3 were nearly the same as mid-oleic sunflower produced by breeding technology. HOSO was characterized by the highest content of nature antioxidant, i.e., total tocopherol, total polyphenols and unsaponifabile matter whilst the lowest content of these substances were presented in (TSO). | ||
| Keywords | ||
| High-oleic sunflower oil; traditional sunflower oil (mid-oleic sunflower oil; oil blends; oxidative stability; fatty acid composition; tocopherols | ||
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