Quality Attributes of Hibiscus Seed Oil Compared with Soybean Oil | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 9, Issue 11, November 2018, Pages 359-363 PDF (219.74 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2018.36028 | ||
| Authors | ||
| Nahed M. M. Atta; Azza A. A. Ahmed; Enaam Sh. A. Mohamed | ||
| Fats and Oils Res. Dep., Food Tech. Research Institute, ARC, Giza, Egypt. | ||
| Abstract | ||
| The hibiscus and soybean seeds were studied in terms of some chemical composition including protein, oil, carbohydrates, fiber, ash and mineral contents, also physical and chemical properties, fatty acid composition, triacylglycerol (TAG), some bioactive compounds and some parameters as indicator of oxidative stability [ predict oxidizability (O.S), calculated oxidizability (COX) and atherogenic index (AI) ] of these oils extracted from previous these seeds. Results showed that soybean seed had higher values of oil, protein, ash and mineral contents,( i.e, NPK) compared to hibiscus seed. While, hibiscus seed had the highest levele of total carbohydrates and crude fiber. Also data indicated that the values of parameters of physical and chemical properties and fatty acids composition of hibiscus oil parallel with those of soybean oil, also these parameters were corresponded coincided within the range of other edible vegetable oils. The results showed that, the total polyphenols and pigment contents of hibiscus oil were higher than those of the soybean oil, and vice versa for (O.S) and (COX). Also results indicated that the levels of TAG [ LLL, LLO and (LOO+ LLS)] with ECN42, 44 and 46 of soybean oils were (7.31, 18.37 and 16.8%, respectively.) being higher than that in hibiscus oil (1.27, 11.09 and 13.26%, respectively.). | ||
| Keywords | ||
| Chemical composition of hibiscus and soybean seeds physicochemical properties; Fatty acid composition; bioactive components; stability and triacylglycerol of oils | ||
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