DOCSLIB.ORG

Physico-Chemical Properties and GCMS Analyses of Indigenous Rice Bran and Mustard Seed Oils and Their Blends

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Physico-Chemical Properties and GCMS Analyses of Indigenous Rice Bran and Mustard Seed Oils and Their Blends Research Article ISSN: 2574 -1241 DOI: 10.26717/BJSTR.2021.34.005620 Physico-Chemical Properties and GCMS Analyses of Indigenous Rice Bran and Mustard Seed Oils and their Blends Mst. Sarmina Yeasmin1*, G.M. Masud Rana1, Tahmina Akhtar Chowdhury1, Lailatul Ferdousi2, Md. Mahmudur Rahman1 and Md. Moktadir Rahman1 1Oils, Fats and Waxes Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratory, Bangladesh 2Applied Zoology Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratory, Bangladesh *Corresponding author: Industrial Research (BCSIR), Rajshahi Laboratory, Bangladesh Mst. Sarmina Yeasmin, Oils, Fats and Waxes Research Division, Bangladesh Council of Scientific and ARTICLE INFO ABSTRACT Received: acid ratio. Indigenous Rice Bran Oil (RBO) and Mustard Seed Oil (MO) were mixed in the Published: February March 30, 18, 2021 2021 Blended edible oils were formulated to enrich fatty acid profile with balance fatty andratio peroxide of 60:40, value 70:30 of andthe 90:10single (RBO:MO).vegetable oils Moisture and their content, blends density, were determined. specific gravity, Fat- Citation: Mst Sarmina Yeasmin, G M tyrefractive acid composition index, viscosity, such freeas Saturated fatty acid, Fatty acid Acidvalue, (SFA), iodine Mono-Unsaturated value, unsaponifiable Fatty matter Acid Masud Rana, Lailatul Ferdousi, Tahmina (MUFA), Poly-Unsaturated Fatty Acid (PUFA) of all oils were analyzed by GCMS. GCMS Akhtar Chowdhury, Md Mahmudur Rahman, Md Moktadir Rahman. Physico- Chemical Properties and GCMS Analyses analysis of rice bran oil identified 6 fatty acids with ratio SFA:MUFA:PUFA=1.43:1.46:1.0- of Indigenous Rice Bran and Mustard Seed and mustard seed oil identified 8 fatty acids with ratio SFA:MUFA:PUFA=1.72:1:2.06. All Oils and their Blends. Biomed J Sci & Tech blended oils revealed 9 fatty acids with ratio SFA:MUFA:PUFA=1.24:2.1:1.0;SFA:MUFA:P Res 34(5)-2021. BJSTR. MS.ID.005620. MO)UFA=1.34:2.56:1.0andSFA:MUFA:PUFA=1.2:1.6:1.0; ratio was near World Health Organization (WHO) for 60:40, guidelines. 70:30 According and 90:10 to (RBO:WHO MO) respectively. Among three blendings, SFA:MUFA:PUFA=1.2:1.6:1.0 for 90:10 (RBO: Keywords: MUFA and PUFA respectively. The results suggest that 90:10 (RBO:MO) blended oil can beand good other alternative health agencies, oil for nutritionallyedible purposes superior with oilimprove must fall nutrition in the ratioas well of 1:1-3:1;as desirable SFA; Unsaturation Blended Oil; Rice Bran Oil; Mustard Oil; Fatty Acids; Saturation and physico-chemical properties. Abbreviations: RBO: Rice Bran Oil; MSO: Mustard Seed Oil; SFA: Saturated Fatty Acid; MUFA: Mono-Unsaturated Fatty Acid; PUFA: Poly-Unsaturated Fatty Acid; LDL-C: Low Density Lipoprotein Cholesterol; FFA: Free Fatty Acid; AV: Acid Value Introduction gamma-oryzanol, high levels of phytosterols and tocols [1,2]. Due to the presence of micronutrients in RBO, the value of other edible vegetable oils can be nutritionally improved by mixing with RBO. different fatty acids. But high intakes of Saturated Fatty Acids (SFA) Vegetable oil plays a variety of in human nutrition due to its Choudhary, et al. [3] stated that blending of non-conventional RBO increase Low Density Lipoprotein Cholesterol (LDL-C) as well as cardiovascular diseases. On the other hand, unsaturated fatty acids stable cooking oil that reduces the demand for traditional oils. On have the opposite effects. To combat this fatty acid ratio problem, with traditional oils (sunflower oil, canola oil etc.) can result in a the other hand, mustard oil which is rich in unsaturated fatty acids blending of vegetable oils is gaining popularity in the oil sector to widely used for both culinary and therapeutic purposes. Oil with satisfy consumer demands. Rice Bran Oil (RBO), a by-product of higher unsaturation are highly prone to oxidation [4]. Basically the rice milling industry contains unique antioxidant compound fatty acid composition of the oils is the main factor responsible for Copyright@ Mst Sarmina Yeasmin | Biomed J Sci & Tech Res | BJSTR. MS.ID.005620. 27167 Volume 34- Issue 5 DOI: 10.26717/BJSTR.2021.34.005620 oxidation and also for the formation of undesirable compounds according to the AOAC and AOCS Official Methods [12,13]. the production of a blending oil for edible purposes because of viscometer. They measure viscosity by sensing the torque required or flavours [5,6]. However, there is global increasing demand for Viscosity of all oils were determined by Fungilab digital Rotational improvedBlending fatty is acidsone of and the nutritional methods used benefits. to modify oils and fats for Determinationto rotate a spindle ofat constantFatty Acid speed Composition while immersed in fluid. wide range of applications. Evidences suggest that no single oil Preparation of Fatty Acid Methyl Ester: 200 mg of oil sample can provide the recommended dietary fatty acid ratio. According was taken in a 10 mL Pyrex test tube. 3.5 mL 0.5M Sodium methoxide to WHO and other health agencies, nutritionally superior oil must was added to the test tube and heated using burner until removing the bubbles. Then, 1.5 mL n-hexane was added to the mixture and The objective of the present investigation was to design an oil fall in the ratio of 1:1-3:1; SFA, MUFA and PUFA respectively [7]. mixing by vortex mixture. Then around 5 mL deionized water was blend which may provide an ideal recommended fatty acid ratio added to test tube slowly and waited for settle down. Organic upper regarding nutrition. layer was taken into the GC vial for GCMS analysis. Materials and Methods GCMS Condition: The gas chromatographic analyses of the Materials oils were performed on SHIMADZU GC-2010. GC was equipped Mustard seeds were procured from local market then fresh with auto-sampler (AOC- 20s), auto-injector (AOC-20i) and SH and healthy mustard seeds were stored for oil extraction. Freshly milled rice bran, outer layer of the grain was collected from rice Rxi 5MS Sill capillary column with 30m×0.25mm×0.25 µm film. milling industry, Rajshahi, Bangladesh and immediately processed oven temperature of GC was 1400C for 10.0 min, then increased at Helium was used as carrier gas at flow rate 2.0 mL/min. Initial after milling for stabilization. Primarily sieved with 100 mesh size to separate husk and broken rice grain. All solvents and chemicals temperature was 250 0C and injection volume was 1.0 µL with 75:1 70C/min to a final temperature of 250 0C for 10.0 min. The injector used were analytical, HPLC and GC grade. Fatty acids standards split ratio. Solvent cut time was 3.40 min and total run time was were purchased from Sigma-Aldrich. 35.71 min. The detector used was SHIMADZU GCMS-QP-2020 and temperature was 2550C. Extraction of Oils Rice bran oil was extracted by solvent extraction method. The Results and Discussion extraction process was conducted in the laboratory by Soxhlet Moisture is the amount of water present in edible oils. Moisture apparatus for 6 hours using n-hexane as extracted solvent. The should be as low as possible. The maximum allowed moisture ratio of rice bran:hexane used was 1:3 (w/v). n-hexane has been content in edible oils is 0.2% [14]. Previous studies have shown selected because the solvent has better effect over other polar that fungus species such as Aspergillus niger and Mucor species survive and reproduce when the moisture content value is higher oil was recovered by the evaporation of the solvent under reduced than 0.2% / [15]. Moisture content of all oils and their blends were solvents like alcohol, ketone, aldehyde ether and ester etc. [8]. The pressure using a Rotary vacuum evaporator and the percentage of determined presented in Table 1. All values were very low than oil content was calculated. Mustard oil was extracted by automated single oils and their blends were determined presented in Table 1. specified limit. Density, specific gravity and refractive index of all oil expelling machine. The refining process of the oils was carried Preparationout using the method of Blends as described by [9] with some modification. Results were within the WHO/FAO permissible limits. Viscosity of it can be observed from Table 1 that viscosity decreased in the oil is a measure of the oils resistance to flow. In the present study, Rice bran oil and mustard seed oil were taken in the ratio of blended oils than single vegetable oils, this is because blending 90:10, 70:30 and 60:40 respectively. Each blend was placed in 250 oil with different ratios decreases saturation as well as increases rpm for 15 min. Then the single oils and all blended oils were stored other researcher since oil viscosity depends on molecular structure ml beakers and were mixed by using a mechanical stirrer at 180 unsaturation fatty acids of oil. This phenomenon also verified by at room temperature in air tight glass bottle for physico-chemical and decreases with unsaturation of fatty acids [7]. It may due to and GCMS analyses. double bonds that make bonding more rigid and rotation between Analysis of Physicochemical Properties c-c bonds become more strenuous. Physical properties such as moisture content, refractive index, important quality parameters of edible oil. The results showed The Free Fatty Acid (FFA) and Acid Value (AV) are most were determined by the method described by Garba, et al. [10] and in Table 1 that the FFA value of all oils were very low and the density, specific gravity and viscosity of the single and blended oils mg KOH/g) [16]. All oils were of good quality because of the low AOAC [11].
Load more

Recommended publications
  • Quality Evaluation of Blended Rice Bran and Mustard
    J Krishi Vigyan 2013, 2(1) : 45-51 Quality Evaluation of Blended Rice bran and Mustard oil Monika Choudhary* and Kiran Grover Department of Food and Nutrition Punjab Agricultural University, Ludhiana –141 004 (Punjab) ABSTRACT Rice bran oil (RBO) is nutritionally superior non-conventional vegetable oil and mustard oil (MO) is traditional oil widely used in domestic cooking in rural India. So, the present study was designed to develop a healthier and stable blend of RBO and MO. Therefore, RBO was blended with MO in two ratios i.e. 80:20 and 70:30. These blends were analyzed for fatty acid composition, physiochemical properties, oxidative stability, and antioxidant activity. Consequently, RBO+MO in the ratio of 80:20 contained 16.9 percent SFA, 32.9 percent MUFA and 50.8 percent PUFA whereas the percentage of SFA, MUFA and PUFA present in RBO+MO (70:30) was 15.2, 25.6 and 59.2 respectively. RBO+MO in the ratio of 70:30 showed adequate smoke point (188°C), frying temperature (180°C) and had low acid value (0.28 mg KOH/g) and saponification value (224.0 mg KOH/g) as well as a low percentage of free fatty acids (0.14%). In terms of oxidative stability and antioxidant activity, RBO+MO (70:30) showed least percent increase (33.9 %) in peroxide formation after 28 days of incubation period and also had highest radical scavenging activity (57.5 %) whereas the highest content of total natural antioxidants (2291.3 mg/kg) was present in RBO+MO (80:20). A significant (pd”0.05) difference was found in all the quality parameters of vegetable oils and it was concluded that RBO+MO in the ratio of 70:30 was an ideal blend in terms of overall quality parameters.
    [Show full text]
  • Cooking Oil Facts
    Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil.
    [Show full text]
  • The Diversity of Fatty Acid Composition in Traditional and Rare Oil Crops Cultivated in Russia
    REVIEW COMMUNICATIONS PLANT SCIENCE The diversity of fatty acid composition in traditional and rare oil crops cultivated in Russia Vera Gavrilova, Tatyana Shelenga, Elizaveta Porokhovinova, Aleksandra Dubovskaya, Nina Kon’kova, Sergey Grigoryev, Larisa Podolnaya, Aleksey Konarev, Tamara Yakusheva, Natalya Kishlyan, Andrey Pavlov, and Nina Brutch Federal Research Center N. I. Vavilov All-Russian Institute of Plant Genetic Resources, Bol’shaya Morskaya ul., 42–44, Saint Petersburg, 190000, Russian Federation Address correspondence and requests for materials to Nina Brutch, [email protected] Abstract This review is devoted to the description of chemical peculiarities of industrial oil crops cultivated (or prospective for cultivation) in Russia, which are stored in the VIR collection. Different crops have similar fatty acids biosynthesis path- ways, but each species has its own individualities in the chemical composition of the oil and its genetic control. The diversity of oil crop chemical composition Citation: Gavrilova, V., Shelenga, T., Porokhovinova, E., Dubovskaya, A., opens the possibility of its multipurpose utilization practically in all industrial Kon’kova, N., Grigoryev, S., Podolnaya, L., segments. Sunflower, rapeseed, flax, mustard, camelina and safflower are cul- Konarev, A., Yakusheva, T., Kishlyan, N., Pavlov, A., and Brutch, N. 2020. The diversity tivated in Russia as oil crops. Castor beans, perilla, lallemantia and noog are of fatty acid composition in traditional not cultivated on an industrial scale, but have original oil properties and are and rare oil crops cultivated in Russia. Bio. Comm. 65(1): 68–81. https://doi. prospective for future cultivation. Hemp and poppy seeds contain oil valuable org/10.21638/spbu03.2020.106 for food, but they are not widespread.
    [Show full text]
  • Production of Lipase-Catalyzed Structured Lipids from Mustard Oil with Capric Acid
    Food Sci. Biotechnol. Vol. 18, No. 2, pp. 574 ~ 577 (2009) RESEARCH NOTE ⓒ The Korean Society of Food Science and Technology Production of Lipase-catalyzed Structured Lipids from Mustard Oil with Capric acid Jiang-Ning Hu, Md. Abdul Alim, Jeung-Hee Lee, Prakash Adhikari, and Ki-Teak Lee* Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea Abstract To reduce the content of undesirable erucic acid in mustard oil (MO), it was enzymatically modified with capric acid using immobilized lipase TL IM to produce structured lipid (SL). After reaction, the content of erucic acid was reduced up to 21.7% under the performed reactions in this study. Meanwhile, unsaturated fatty acids existing at sn-2 position (oleic acid, linoleic acid, and linolenic acid) in MO were not much changed. Keywords: mustard oil, capric acid, erucic acid, structured lipid Introduction Marketing Co., Ltd. (Dhaka, Bangladesh). The immobilized lipase TL IM was obtained from Novozymes A/S (Bagsvaerd, Lipids (oils and fats) are known to play nutritional and Denmark). According to the manufacturer specification, functional roles in food products. Usually, consumers the specific activity of lipozyme TL IM is 175 IUN/g prefer cooking oils which are available in their region. catalytic activities, having 0.54 g/mL bulk density and 0.3- Therefore, people of eastern and northern parts of India, 1.0 mm particle diameter. Hexane, 2-propanol, heptadecanoic Nepal, and Bangladesh commonly use mustard oil (MO) acid, capric acid, and acetic acid were obtained from Sigma- for cooking. MO has a strong pungent odor and hot taste.
    [Show full text]
  • Chemical Composition, Antimicrobial and Antioxidant Properties of Seed Oil Plants of North-East India: a Review
    Review Chemical composition, antimicrobial and antioxidant properties of seed oil plants of North-East India: A review Priyanka Saha1, Anupam Das Talukdar1*, Sanjoy Singh Ningthoujam1,2, Manabendra Dutta Choudhury1, Deepa Nath1,3, Lutfun Nahar4, Satyajit Dey Sarker4, Norazah Basar4,5 1Department of Life Science and Bioinformatics, Assam University, Silchar 788011, India; 2Department of Botany, Ghanapriya Women’s College, Imphal, Manipur, India; 3Department of Botany and Biotechnology, Karimganj College, Karimganj-788710. Assam India; 4Medicinal Chemistry and Natural Products Research Group, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Byrom Street, Liverpool L3 3AF, UK; 5Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia, 81310 Johor Bahru, Johor, Malaysia ABSTRACT Apart from being used as food, seed oils have also been used traditionally as medicinal products by several communities. However, the full medicinal potential of many seed oil plants is yet to be properly reviewed, particularly for their antimicrobial and antioxidant properties. North-East India has rich resources of seed oil plants. The availability of detailed information on these plants is quite limited. This review aims to explore and evaluate these seed oil plants of the North-East India with particular emphasis on their antimicrobial and antioxidant activities as well as chemical compositions. A comprehensive literature search on seed oil plants of this region has been performed. Seed oil yielding plants of this region can be categorized into two categories: plants that are used traditionally as sources of edible or medicinal oils and plants that are used for purposes other than as sources of oils. Many seed oil plants of this region have been reported to possess antimicrobial and antioxidant properties, and to produce various types of compounds.
    [Show full text]
  • Canola Cultivation in India: Scenario and Future Strategy
    16th Australian Research Assembly on Brassicas. Ballarat Victoria 2009 Canola cultivation in India: scenario and future strategy Arvind Kumar1, Pankaj Sharma1, Lijo Thomas1, Abha Agnihotri2 and S.S. Banga3 1Directorate of Rapeseed-Mustard Research (ICAR), Bharatpur 321 303, India, Email: [email protected] 2Amity University, Noida, Uttar Pradesh, 201 308, India 3 Punjab Agricultural University, Ludhiana 141 004, India. ABSTRACT ‘Canola’ which is a registered trade mark of Canadian Oil Association denotes the seeds having less than 2 per cent erucic acid in it’s oil and less than 30 micro -moles of glucosinolate per gram of it’s deoiled meal. Canola is only a quality standard and not a classification based on biological attributes. Varieties with canola quality are also termed as ‘double low’ or ‘00’ rapeseed-mustard (LEAR) has also been released recently. Indian varieties under cultivation have high erucic acid (about 50%) and high glucosinolates (≥ 100 moles/g defatted seed meal). Efforts have been made to develop zero erucic rapeseed- mustard at, PAU Ludhiana, TERI, New Delhi, IARI, New Delhi, DRMR, Bharatpur and GBPUAT, Pantnagar. So far three Brassica juncea and six Brassica napus lines with double low characteristics have been registered with National Bureau for Plant Genetic Resources (NBPGR). Key words: Rapeseed mustard – canola - erucic acid - glucosinolates INTRODUCTION India is the third largest rapeseed-mustard producer in the world after China and Canada with 12 per cent of world’s total production. India holds a premier position in rapeseed-mustard economy of the world with 2nd and 3rd rank in area and production respectively. This crop accounts for nearly one-third of the oil produced in India, making it the country’s key edible oilseed crop.
    [Show full text]
  • Ëbiocureí to Protect Fruits Increasing Storage Life of Cashew Apple Use of Tobacco Seed Oil Methyl Ester in Diesel Engine
    Fruit Increasing storage ëBiocureí to protect life of cashew apple fruits Cashew apple has potential applications in various value-added People are concerned about possible products and medicines. Scientists at Tamil Nadu Agricultural University, residues of synthetic pesticides on fruits like apple Madurai have done study on increasing the storage life of cashew apple, and oranges. Keeping this into consideration USDA which normally gets spoiled very soon. During experiment treatments scientists have developed new natural environment were given to the cashew apples with mustard oil, neem oil, Bavistin, friendly fungicide which can eradicate infections that BHT, KMS + Sodium benzoate + Citric acid at 1% level and compared occur within 24 hours before its application. with control. The treated samples were packed in polyethylene bags and This fungicide contains a yeast, Candida were kept in low temperature (20°C) to observe the storage behaviour saitoana and lysozyme, an antifungal enzyme of cashew apple. Once in every two days the samples were noted for derived from chicken eggs. The scientists have called physiological loss of weight, TSS, acidity and ascorbic acid. Among these it ‘Biocure’. Besides providing very effective treatments, mustard oil treated sample was found to be the best (12 protection against rot fungi infection this combination days), than the other treatments, however other factors were on reducing can also eradicate in existing infection [Bliss, Agric state [Kannan & Thirumaran, Cashew Bull, 2002, 40(3), 3-6]. Res, 2002, 50(7), 12-13]. Fuel Use of tobacco seed oil methyl ester in diesel engine Vegetable oils and their methyl/ oil extraction process from tobacco seed ethyl esters are alternative renewable fuels and the transesterification process for for compression ignition engines.
    [Show full text]
  • This Menu Has Been Highlighted to Notify Guests of Nut Allergy. Those
    [ Organic Breads] Naan 4. Roti 4. Garlic Naan with Herbs 5. Laccha Paratha 5. Mint Paratha 5. *** This menu has been highlighted to notify guests of Nut Allergy. Those Onion and Sage 5. that highlight the entire dish cannot be modified in any way. Those that Truffle Naan 5. are highlighted with just the ingredients can be modified to suit the needs. Chilli and Olive Oil Naan 5. Goat Cheese Kulcha 6. Bread basket 12. Naan / Onion and Sage / Mint Paratha [ Rice ] Basmati Rice 3. Vegetable Pulao 5. Lemon Cashew Nut Rice 5. Dinner Menu Cross Contamination is possible on all items served from the dessert section. [Dessert] Apple Brandy Cheesecake*, Walnut cookie, brandy caramel sauce* 10 10 Fresh Strawberry Kulfi, salted condensed milk, blood orange coulis 10 Date and Toffee Pudding, berries 10 10 Apple Jalebi (Beignet), cardamom ice cream * 10 (Can request without nuts) 10 Warm Black Rice Pudding, coconut, cardamom ice cream, edible silver* 12 12 Gulab Jamun, cardamom ice cream * (Can request without nuts) 10 Chocolate Samosa, chocolate mint ice cream* 10 (Can request without nuts) 10 Home Made Sorbets and Ice Creams 09 9 Cross Contamination is possible on all items cooked on the [ House-made Chutneys / Papadum ] [ Fish and Seafood Entrée ] [ Vegetarian / Side Dishes ] Tawa-Griddle. Eggplant & Ginger Chutney 2.5 / 6. Halibut Malai 26. Baingan Bharta 14. / 9. [ Tawa-Griddle ] Tomato & Golden Raisin Chutney Mustard oil / coconut milk / bay leaf Smoked eggplant / onion / tomato / green chili Mango Chutney Ragda Pattice 9. Tawa Snapper 26. Bhindi Amchoor 14. / 9. Spiced potatoes / chick peas / tamarind date / Cumin / coriander / cabbage foogath / masala bhat Sliced okra / dry mango powder Assorted Papadums 5.
    [Show full text]
  • Smoke Point of Common Oils
    Smoke Point of Common Oils Almond Oil 430 F 221 C Matching the Correct Oil to the Right Cooking Method Avocado Oil: 520 F 271 C Cooking At, or Below 212 F Butter 300 F 150 C Low-temperature pan fry or poach Unrefined canola oil (smoke point is below 225 F) Canola Oil: 468 F 242 C Unrefined flaxseed oil (smoke point is below 225 F) Unrefined safflower oil (smoke point 225 F) Coconut Oil 350 F 177 C Unrefined sunflower oil (smoke point is below 225 F) Corn Oil: 457 F 236 C Cottonseed Oil 420 F 216 C Cooking from 212 F to 320 F For delicate, light Saute items Flaxseed Oil 225 F 107 C Unrefined corn oil (smoke point is below 32 F) Unrefined peanut oil (smoke point is below 320 F) Hazelnut Oil 430 F 221 C Semirefined safflower oil (smoke point is below 320 F) Unrefined soy oil (smoke point is below 320 F) Hemp Seed Oil 330 F 165 C Unrefined high-Oleic sunflower oil (smoke point is below 320 F) Grapeseed Oil 400 F 204 C Unrefined walnut oil (smoke point is below 320 F) Lard 360-400 F 140-200C Margarine 300 F 150C Cooking from 320 F to 450 F Macadamia Nut Oil 389 F 198 C High heat quick sauté, stir fry, or deep fry Mustard Oil 489 F 254 C Semirefined canola oil (smoke point is below 350 F) Refined canola oil (smoke point is below 400 F) Olive Oil: Extra Virgin 375 F 190 C Refined corn oil (smoke point is below 450 F) Unrefined olive oil (smoke point is below 320) Virgin 420 F 215 C Refined peanut oil (smoke point is below 450 F) Refined safflower oil (smoke point is below below 450 F) Olive Oil 438 F 225 C Unrefined sesame oil (smoke point is
    [Show full text]
  • Physicochemical Characters of Oilseeds from Selected Mustard Genotypes
    J. Bangladesh Agril. Univ. 15(1): 27–40, 2017 ISSN 1810-3030 Physicochemical characters of oilseeds from selected mustard genotypes R. H. Sharif, R. K. Paul1*, D. K. Bhattacharjya and K. U. Ahmed Department of Biochemistry, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh 1Department of Chemistry, Pabna University of Science and Technology (PUST), Pabna-6600, Bangladesh *E-mail: [email protected] Abstract To evaluate the physicochemical characteristics of oilseeds, three varieties of mustard oilseeds were studied their seed weight, moisture, ash, carbohydrate, protein, fat, total energy and minerals composition of oil and cake. Among the varieties the highest thousand grain weight was found in BARI Sarisha-17 (4.24 g) and the lowest thousand grain weight was found in BARI Sarisha-15 (3.17 g). The highest moisture content was observed from BARI Sarisha-15 (4.52%); whereas the lowest moisture content was found in BARI Sarisha-17 (4.10%). The variety BARI Sarisha-17 contained significantly highest amount of oil (41.98%) whereas the variety BARI Sarisha-16 contained lowest amount of oil (40.95%). BARI Sarisha-16 contained highest amount of ash (14.20%). Significantly highest amount of protein was obtained from BARI Sarisha-15 (28.00%) and the lowest amount of protein obtained from BARI Sarisha-17 (22.57%). BARI Sarisha-17 contained highest amount of carbohydrate (18.85%), whereas BARI Sarisha-15 contained the lowest amount of carbohydrate (13.73%). BARI Sarisha-16 contained highest amount of Ca (2.52%) and Zn (66.80%). BARI Sarisha-15 contained highest amounts Cu (13.40%) and Fe (170.30%).
    [Show full text]
  • Constants of Mustard Oil 329
    : BRAHMACHARI June, 1935] CONSTANTS OF MUSTARD OIL 329 refraction, and CONSTANTS OF MUSTARD OIL specific gravity viscosity among the physical constants and titre and acetyl B. B. d.p.h. the By BRAHMACHARI, values, among chemical constants, common Director of Bengal Public Health Laboratory to mustard oil and other fatty oils, and erucic acid value which is characteristic of mustard Mustard oil, i.e., the bland oil. from the mustard seed, ra in unnivcrsaMise in Procedure for finding the Bengal as an values.?Nothing edible . sively cooking 01 exten-need be said about the analysis for saponifica- adulterated and so e tion forms a g pr0por-tion, iodine and acetyl values except that for of the articles of food which we toiodine values, we followed Hanus' method as analyse under Act. the Bengal Food we do in our routine work in the laboratory Like other oils we found the and fats, m., Adm^ hafland that acetyl value on the dis- characters, by which it can be tyjed andtillate as given in Lewkowitsch (1921). We estimated in ters, mixtures. Some o ^ charac-took the refraction reading at 40?C. by the though common to this as ^ Zeiss' and the fats and o^er butyro-refractometer specific oils, are }iave at 15.5?C. For 'constants ,i-? '* valuesgravity by pyknometer viscosity which vary within limits whic1 Afferentwe used Oswald's tube. The following are the from the limits of the values o ^w0 con- ways by which we found the titre and the stants in other other fats and mis. are aiSo erucic acid values.
    [Show full text]
  • Metabolic Effects of Feeding Different Sources of Supplemental Fat to Lactating Nili-Ravi Buffaloes
    Nawaz et al., The Journal of Animal and Plant Sciences, 22(3 Suppl.): 2012,J. Page:Anim Plant288- Sci,295 22(Sup 3): 2012 ISSN: 1018-7081 METABOLIC EFFECTS OF FEEDING DIFFERENT SOURCES OF SUPPLEMENTAL FAT TO LACTATING NILI-RAVI BUFFALOES H. Nawaz, M. Abdullah M. Yaqoob, M. E. Babar, M. A. Jabbar and M. Tariq Institute of Animal Nutrition and Feed Technology, University of Agriculture, Faisalabad, Department of Livestock Management, University of Agriculture, Faisalabad. University of Veterinary and Animal Sciences, Lahore, Pakistan Corresponding author e-mail: [email protected] ABSTRACT Four early lactating Nili-Ravi buffaloes were fed four diets either contained no added fat or had tallow, poultry fat or mustard oil at 3% of dietary dry matter in an experiment conducted in a 4x4 Latin square design. Intakes of DM, OM, CP, ADF and NDF decreased in buffaloes fed supplemental tallow or poultry fat than those fed control diet or diet containing mustard oil. Intake of EE increased due to supplemental fats and oil. Intakes of NE L and DE were higher in buffaloes fed mustard oil versus those on control, tallow or poultry fat. Dietary tallow increased DM digestibility than the control diet. Digestibility of EE increased in buffaloes fed diets containing tallow and poultry fat versus those on control or mustard oil. Rumen pH did not differ, whereas, acetate to propionate ratios were lower due to different fat sources than the control diet. Mustard oil supplemented diet increased butyrate content. Blood pH, concentrations of glucose, total cholesterol, triglycerides and total blood lipids did not vary significantly due to feeding different fat sources.
    [Show full text]