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Quality Evaluation of Blended Rice Bran and Mustard

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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. Key Words: Rice bran oil, Mustard oil, Fatty acid composition, Oxidative stability, Antioxidant activity. www.IndianJournals.com Members Copy, Not for Commercial Sale INTRODUCTION a cooking oil among the masses. Downloaded From IP - 124.253.136.240 on dated 3-Oct-2016 A good quality vegetable oil must be low in Mustard is the second most important edible saturated fat, linolenic acid, and has good flavor, oilseed sharing 27.8 per cent in the India’s oilseed high oxidative stability and should be trans fat economy. In India, 82 per cent of rural consumers free (Venkattakumar and Padmaiah, 2010). Rice use mustard oil (MO) as their staple edible oil, bran oil (RBO), a non-traditional vegetable oil with monthly consumption varying between 2-4 meets these requirements due to its unique liters per family. The Indian cultivars of mustard, nutritional characteristics. RBO has high levels of due to high content of erucic acid and phytosterols, gamma-oryzanol, tocotrienols as glucosinolates, have limited preference in well as tocopherols and it extends the shelf - life international market. Though the nutritional of snack foods (Ramesh and Murughan, 2008). advantages of mustard oil available in India outdo As India imports considerable quantity of edible many other edible oils (lowest amount of harmful oil, use of domestic rice bran oil can help in import saturated fatty acids, and contains two essential substitution, thus saving valuable foreign fatty acids linoleic and linolenic), the presence of exchange. However, proper promotion of this non- erucic acid and glucosinolates are considered to traditional oil as health oil, remains the most be undesirable. Hence, blending can be a feasible important factor in increasing its acceptability as technique to reduce the amount of erucic acid. *Corresponding Author’s Email: [email protected] J Krishi Vigyan 2013, 2(1) : 45-51 45 Choudhary and Grover Both rice bran oil and mustard oil are less beakers (50- ml) capacity and incubated at 37°C expensive edible oils and RBO has also been and 55 per cent RH in a lab incubator to study the scientifically proved best for blending. Hence, the oxidative stability of the blends over a period of present work was designed to develop a stable 4 weeks (28 days). Samples were withdrawn at and healthier blend of a non-traditional (RBO) and weekly intervals and analysed for their peroxide traditional (MO) at reduced cost. value (PV). The PV is a titration measure of all peroxides and lipid oxidation products that will MATERIALS AND METHODS oxidize the potassium iodide under operating Refined rice bran oil (RBO) and mustard oil conditions. Five grams of the oil sample was (MO) were purchased from local market. All the poured into a 250 ml flask. Thirty millilitres of analytical and gas chromatography grade glacial acetic acid/chloroform (3:2, v/v) solutions chemicals and solvents used were supplied by were added and stirred. A stopper was inserted Himedia (Mumbai, India). and the flask was shaken for 1 min and left for 5 min in the dark at 15–25 oC. Thirty millilitres of Preparation of blends distilled water was added, and the librated iodine A 100 ml mixture of RBO and MO was placed was titrated with 0.01 N Na2S2O3, using starch as in duplicate in 250-ml beakers and was mixed by indicator. The PV was calculated following the using a mechanical stirrer at 180 rpm for 15 min AOCS (2003) method. to prepare blends of RBO and MO. The blend was prepared in two ratios i.e., 80:20 and 70:30 Antioxidant activity: To analyze antioxidant (Bhatnagar et al, 2009). These blends were activity of blend, natural antioxidants (oryzanol, analyzed for physiochemical properties, fatty acid á-tocopherol equivalent) and radical scavenging composition, oxidative stability, natural activity (RSA) towards DPPH radicals were antioxidants and radical scavenging activity. determined. Fatty acid composition by gas chromatography Natural antioxidants: The alpha tocopherol (GC): Oil samples were analysed for their fatty equivalent was determined by Emmerie Engel acid composition by gas chromatography using assay modified by Baker and Frank (1988). Three fatty acid methyl esters (FAME) preparation stoppered centrifuge tubes were taken and labelled (Appleqvist, 1968). FAMEs were analysed on a as standard, sample, and blank. To these labelled tubes, 0.5 ml of DL-á-Tocopherol acetate www.IndianJournals.com gas chromatograph (Varian CP 3800, USA), Members Copy, Not for Commercial Sale equipped with a flame ionization detector (FID) (standard), 0.5 ml of blended oil (sample) and 0.5 ml of distilled water (blank) were added Downloaded From IP - 124.253.136.240 on dated 3-Oct-2016 and a fused silica capillary column (50 m x 0.25 mm i.d.), coated with CP-SIL 88 as the stationary respectively. In each centrifuge tube, 0.5ml of phase. The oven temperature was programmed at ethanol and 0.5ml of xylene were added. All the 200 °C for 13 min. The injector and FID were at three stoppered centrifuge tubes were mixed and 250 °C. A reference standard FAME mix (Supelco centrifuged for 15min. In other three clean Inc.) was analyzed under the same operating stoppered tubes, 0.5ml of each xylene layer was conditions to determine the peak identity. The transferred. To this 0.5ml of dipyridyl reagent was FAMEs were expressed as relative area added and 0.5 ml of this mixture was pipetted into percentage. spectrophotometer cuvettes (Systronics UV-VIS- 108, Bangalore, India) and the absorbance of Physicochemical properties: Smoke point and sample and standard against the blank was read frying temperature were determined according to at 460 nm. To the blank, standard and sample, the AOCS Method Cc 9a-48 (1990). Viscosity of 0.33 ml of ferric chloride reagent was added and vegetable oil was recorded with the help of mixed for 30 seconds. After 1.5 minutes of the viscometer (Patent no: 688/del/85). Peroxide addition, zero setting was done at 520 nm and value, iodine value, saponification value, acid absorbance of the sample and standard against value and free fatty acids of the vegetable oils the blank was read. The alpha tocopherol were determined by using AOAC (2000) methods. equivalent was calculated by using this formula: Oxidative stability: Samples were placed in 46 J Krishi Vigyan 2013, 2(1) : 45-51 Ealuation of blended rice bran and mustard oil Alpha tocopherol equivalent (mg%) = [alpha significance (pd”0.05) was ascertained using a tocopherol in standard (mg %) x {sample OD520 – computer programme package (CPCS1). (0.29 x sample OD460)}/standard OD520] RESULTS AND DISCUSSION Oryzanol content of blended oil was determined by a spectrophotometric method Fatty acid composition (Gopal et. al. 2006) by dissolving 0.01 ml of the Fatty acid composition of RBO and its blends sample in 10 ml of hexane and reading the is given in Table 1. The total amount of SFA, absorbance at 314 nm in a 1-cm cell (Systronics MUFA and PUFA present in RBO was 15.4, 38.0 UV-VIS-108 spectrophotometer, Bangalore, and 46.6 percent respectively. RBO+MO in the India). The oryzanol content was calculated by ratio of 80:20 contained 16.9 percent SFA, 32.9 using the formula: percent MUFA and 50.8 percent PUFA whereas [(A/W) X (100/358.9)] percentage of SFA, MUFA and PUFA present in RBO+MO (70:30) was 15.2, 25.6 and 59.2 Where A is the absorbance of the sample, W respectively. Oleic content of RBO+MO (32.3 %) is the weight of the sample in gram/100 ml, 358.9 in the ratio of 80:20 was higher than RBO+MO is specific extinction coefficient for oryzanol. (25.6%) in the ratio of 70:30. The percentage of Radical Scavenging Activity (RSA) toward DPPH oleic acid in both ratios was lower than RBO Radicals: DPPH radical scavenging activity was (38.0%).
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