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- Title
Chemical resistance of sunflower oil enriched with cumin oil.
- Authors
Podobii, Olena; Kovalyova, Svitlana; Zhytnetskyi, Ihor; Mayboroda, Olena
- Abstract
Introduction. The antioxidant properties of cumin oil are used to inhibit destructive processes in sunflower oil. The chemical resistanse of sunflower oil and f mixtures of sunflower oil and cumin seed oil was studied. Materials and methods. The chemical values for samples for vegetable oils and their binary mixtures during long-term heating at 180-195 °C were monitored. The content of free acids and unsaturated compounds was determined by titrometric method, the content of polyphenols and carbonyl compounds - by spectrophotometric analysis.. Results and discussion. The most change of acid value from the start of the frying experiment to the end of the 20 hour frying was shown for sunflower oil. The least change of the acid value during frying was found for mixture of sunflower oil and black cumin oil, especially for a mixture with a higher content of cumin oil. The higher oxidative resistance of black cumin oil compared to sunflower oil is due to the higher content of saturated acids and oleic acid (monounsaturated) and the low content of polyunsaturated fatty acids in triacylglycerols. As expected, the iodine value of oils decreases during frying, that means a destruction double C-C bonds of fatty acids residue in triglyceride molecules. The most significant relative decrease in iodine value was noticed for sunflower oil, and the percentage of iodine value decrease was 6.62% at the end of the frying terms. However, the decrease in the iodine value of the mixtures of cumin oil and sunflower oil in the ratio of 10:90 and 20:80 was less. An increase in thiobarbituric acid value (TBA) during frying was observed for all oil samples. The highest TBA was shown for sunflower oil at the end of the frying terms. At the same time, for oil mixture with most content of cumin oil the TBA was lowest at the end of the frying terms. The less changes in TBA of oils indicates that natural antioxidants in cumin oil have an inhibitory effect on the formation of secondary oxidation products during frying terms. Conclusions. Blending sunflower oil with cumin oil leads to a positive effect on the chemical resistance of oil compositions under heating conditions.
- Subjects
SUNFLOWER seed oil; CHEMICAL resistance; VEGETABLE oils; CUMIN; BLACK cumin; UNSATURATED compounds
- Publication
Ukrainian Journal of Food Science, 2020, Vol 8, Issue 2, p269
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2020-8-2-10