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- Title
Composition and properties of peanut and sunflower oil blends.
- Authors
Babenko, Valerii; Bakhmach, Volodymyr; Porociuk, Oksana; Levchuk, Iryna; Golubets, Olga; Shkaruba, Sergii
- Abstract
Introduction. Investigation of the properties of refined deodorized peanut and sunflower oil blends has been carried out in order to influence the indexes of their antioxidant properties on the basis of acid and peroxide numbers. Materials and methods. The vegetable oils parameters were determined: acid number by titrometric method, the peroxide number by the iodometric method, iodine number by the Weiss method. Fatty acid composition was studied by gas-liquid chromatography on a Hewlett Packard HP-6890 chromatograph using a HP-88 capillary column. Results and discussion. The antioxidant properties of vegetable oils were depended on the fatty acid composition, the natural properties and the method of obtaining. Analysis of the fatty acid content of peanut oil shows that it contains, among others, about 60% oleic, 19% linoleic and 9% palmitic fatty acids. Composition and properties of blends are regulated by peanut and sunflower oil ratio. Acid number of refined sunflower oil have increased from 0.3 to 0.6 mgKOH/g during 7 months storage. Such growth indicates rapid oxidation. Increasing the content of peanut oil in the blends leads to an increase of antioxidant stability. The peroxide number of the blend of 30% and 70% was lower than sunflower oil by 25%. The acid number increase of this blend is significantly slower compared with others. This result is due to the fact that the composition of blends is abounded by fraction of monounsaturated fatty acids of peanut oil, which contains up to 60% of fatty acids Omega-9 family addition. Conclusions. Peanut and sunflower refined deodorized oil blends samples have better antioxidant properties than sunflower oil it self. The best ratio is a blend of 30:70 peanut and sunflower oil.
- Subjects
COMPOSITION of peanuts; SUNFLOWER seed oil; ANTIOXIDANTS; PEROXIDES; FATTY acids
- Publication
Ukrainian Journal of Food Science, 2017, Vol 5, Issue 2, p249
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2017-5-2-9