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Downloaded From IP - 124.253.136.240 on dated 3-Oct-2016 important factorinincreasingitsacceptabilityas traditional oilashealthoil,remainsthemost exchange. However, properpromotionofthisnon- substitution, thussavingvaluableforeign oil, useofdomesticricebranoilcanhelpinimport As Indiaimportsconsiderablequantityofedible of snackfoods(RameshandMurughan,2008). well astocopherolsanditextendstheshelf-life phytosterols, gamma-oryzanol,tocotrienolsas nutritional characteristics.RBOhashighlevelsof meets theserequirementsduetoitsunique bran oil(RBO),anon-traditionalvegetable free (Venkattakumar andPadmaiah, 2010). Rice high oxidativestabilityandshouldbetransfat saturated fat, linolenicacid, andhasgood flavor, * Corresponding Author’ Key Words: Words: Key the ratioof70:30wasanidealblendintermsoverallqualityparameters. was foundinallthequalityparametersofvegetableoilsanditconcludedthatRBO+MO antioxidants inRBO+MO (80:20). (2291.3mg/kg)waspresent A significant (pd”0.05)difference also hadhighestradicalscavengingactivity(57.5%)whereasthecontentoftotalnatural least percentincrease(33.9%)inperoxideformationafter28daysofincubationperiodand (0.14%). Intermsofoxidative stabilityandantioxidantactivity, RBO+MO(70:30)showed and saponificationvalue(224.0 mg KOH/g)aswellalowpercentageoffreefattyacids smoke point(188°C),fryingtemperature(180°C)andhadlowacidvalue(0.28mgKOH/g) (70:30) was 25.6and59.2respectively. 15.2, RBO+MOin the ratio of70:30showed adequate and 50.8percentPUFA whereasthepercentageofSFA, MUFA andPUFA present inRBO+MO Consequently, RBO+MO intheratio of80:20contained16.9percentSFA, 32.9percentMUFA composition, physiochemical properties, oxid with MOintworatiosi.e. 80:20 and70:30.Theseblendswereanalyzedforfattyacid designed todevelopahealthierandstableblendofRBOMO.Therefore,wasblended (MO) istraditionaloilwidelyusedindomesticcookingruralIndia.So,thepresentstudywas Rice bran oil(RBO)isnutritionally superior non-conventional vegetable oil oilandmustard A goodqualityvegetableoilmustbelowin activity. Quality EvaluationofBlendedRicebranand INTRODUCTION Rice branoil, OxidativeFatty Mustardoil, acidcomposition, stability, Antioxidant s Email:[email protected] Punjab University,Agricultural Ludhiana–141004(Punjab) Monika Choudhary*andKiranGrover J Krishi J Krishi Vigyan 2013,2(1):45-51 J Krishi J Krishi Vigyan 2013,2(1):45-51 Department ofFoodandNutrition Mustard oil ABSTRACT technique toreducetheamountoferucicacid. be undesirable.Hence,blendingcanafeasible erucic acidandglucosinolatesareconsideredto fatty acidslinoleicandlinolenic),thepresenceof saturated fattyacids,andcontainstwoessential many otheredibleoils(lowestamountofharmful advantages ofmustardoilavailableinIndiaoutdo international market.Thoughthenutritional glucosinolates, havelimitedpreferencein due tohighcontentoferucicacidand liters perfamily. The Indiancultivars ofmustard, with monthlyconsumptionvaryingbetween2-4 use mustardoil(MO)astheirstapleedibleoil, economy. InIndia,82percentofruralconsumers oilseed sharing27.8percentintheIndia’s oilseed a cookingoilamongthemasses. ative stability, andantioxidantactivity. Mustard isthesecondmostimportantedible 45 www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 124.253.136.240 on dated 3-Oct-2016 46 Oxidative stability: determinedwere byusing AOAC (2000)methods. value andfreefattyacidsofthevegetableoils value, iodinesaponificationacid viscometer (Patentno:688/del/85).Peroxide vegetable oilwasrecordedwiththehelpof the frying temperatureweredeterminedaccordingto Physicochemical properties: percentage. FAMEs were expressed asrelative area thepeakidentity.conditions todetermine The Inc.) wasanalyzedunderthesameoperating 250 °C. A reference standardFAME mix(Supelco 200 °Cfor13min.TheinjectorandFIDwereat phase. Theoventemperaturewasprogrammedat mm i.d.),coatedwithCP-SIL88asthestationary and afusedsilicacapillarycolumn(50mx0.25 equipped withaflameionizationdetector(FID) (Varianchromatograph gas USA), CP3800, (Appleqvist, 1968).FAMEs were analysed ona fatty acidmethyl (FAME) esters preparation acid compositionbygaschromatographyusing (GC): Fatty acidcompositionby gaschromatography antioxidants andradicalscavenging activity. composition, oxidative stability, natural analyzed forphysiochemicalproperties,fattyacid (Bhatnagar prepared intworatiosi.e.,80:20and70:30 to prepareblendsofRBOandMO.Theblendwas using amechanicalstirrerat180rpmfor15min in duplicate250-mlbeakersandwasmixedby Preparation ofblends Himedia (Mumbai,India). chemicals andsolventsusedweresuppliedby analytical andgaschromatographygrade (MO) were from localmarket. purchased All the traditional (MO)atreducedcost. and healthierblendofanon-traditional(RBO) present workwasdesignedtodevelopastable scientifically provedbestforblending.Hence,the expensive edibleoilsandRBOhasalsobeen AOCS A 100mlmixtureofRBOandMOwasplaced Refined ricebranoil(RBO)andmustard Both ricebranoilandmustardareless

Oil sampleswereanalysedfortheirfatty MATERIALSMETHODS AND Method et al, 2009).Theseblendswere Cc 9a-48(1990).

Samples wereplacedin

Smoke pointand J Krishi J Krishi Vigyan 2013,2(1):45-51 Viscosity of Viscosity Choudhary andGrover was titratedwith0.01NNa distilled waterwasadded,andthelibratediodine min inthedarkat15–25 and theflaskwasshakenfor1minleft5 added were andstirred. A stopperwasinserted glacial aceticacid/chloroform(3:2,v/v)solutions poured intoa250mlflask.Thirtymillilitresof conditions. Fivegramsoftheoilsamplewas oxidize thepotassiumiodideunderoperating peroxides andlipidoxidationproductsthatwill value (PV).ThePVisatitrationmeasureofall weekly intervalsandanalysedfortheirperoxide 4 weeks(28days).Sampleswerewithdrawnat oxidative stabilityoftheblendsoveraperiod and 55percentRHinalabincubatortostudythe beakers (50-ml)capacityandincubatedat37°C Antioxidant activity: AOCS (2003)method. indicator. ThePVwas calculated following the Natural antioxidants: determined. activity (RSA)towardsDPPHradicalswere á-tocopherol equivalent)andradicalscavenging activity ofblend,naturalantioxidants(oryzanol, equivalent wascalculated byusingthisformula: the blankwasread.Thealphatocopherol absorbance ofthesampleandstandardagainst addition, zerosettingwasdoneat520nmand mixed for30seconds. ofthe After 1.5minutes 0.33 mlofferricchloridereagentwasaddedand at 460 nm. To standard andsample, theblank, sample andstandardagainsttheblankwasread 108, Bangalore,India)andtheabsorbanceof spectrophotometer (Systronics cuvettes UV-VIS- added and0.5mlofthismixturewaspipettedinto Totransferred. was reagent this0.5mlofdipyridyl stoppered tubes,0.5mlofeachxylenelayerwas centrifuged for15min.Inotherthreeclean three stopperedcentrifugetubesweremixedand added. ethanol and0.5mlofxylenewere All the respectively. centrifuge Ineach tube, 0.5mlof 0.5 mlofdistilledwater (standard) tubes, 0.5mlofDL- as standard, sample, andblank. To theselabelled stoppered centrifugetubesweretakenandlabelled assay modifiedbyBakerandFrank(1988).Three equivalent wasdeterminedbyEmmerieEngel , 0.5mlofblended, oil

To analyze antioxidant

á The alphatocopherol o C. Thirtymillilitresof - Tocopherol acetate 2 ( S blank 2 O 3 , usingstarchas ) ( sample were added ) and www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 124.253.136.240 on dated 3-Oct-2016 Statistical analysis: X 100 absorbance oftestsample)/absorbancecontrol] % inhibition=[(absorbanceofcontrol- following equation: inhibition percentwascalculatedusingthe solution withorwithoutsample(control)andthe differences inabsorbanceof methanolic DPPH toward DPPHradicalswasestimatedfromthe (Systronics UV-VIS-108, Bangalore, India).RSA min ofmixing,usingaspectrophotometer measured in1-cmquartzcellsafter1,30,and60 the decreaseinabsorptionat515nmwas Against ablankofpuremethanolwithoutDPPH, was vortexedfor20satambienttemperature. methanolic solutionwasaddedandthemixture placed intesttubesanda2-mlaliquotofDPPH The oilsamples(1mlaftertenfolddilution)were mM methanolicsolutionofDPPHwasprepared. withtime. gradually disappears absorption A 0.1 the existenceofanantioxidantat515nmand antioxidants. DPPHconcentrationisreducedby (DPPH) methanolicsolution,afteraddingthe concentration of2,2-diphenyl-1-picrylhydrazyl This assayisbasedonthedeterminationof et al measured usingthemethoddescribedby Erasto analysis ofvariance (ANOVA) and theirstatistical expressed asmean±standarderror. Oneway carried outintriplicateandtheresultswere Radicals: Radical Scavenging (RSA)towardActivity DPPH is specificextinctioncoefficientfororyzanol. is theweightofsampleingram/100ml,358.9 using theformula: India). Theoryzanolcontentwascalculatedby UV-VIS-108 spectrophotometer, Bangalore, absorbance at314nmina1-cmcell(Systronics sample in10mlofhexaneandreadingthe tocopherol instandard(mg%)x{sampleOD (Gopal determined byaspectrophotometricmethod (0.29 xsampleOD Where Where ofthesample, A istheabsorbance W [(A/W) X(100/358.9)] Alpha tocopherolequivalent(mg%)=[alpha Oryzanol contentofblendedoilwas (2007)andMiraliakbariShahidi(2008). et. al.

DPPH radicalscavengingactivitywas 2006)bydissolving0.01mlofthe 460

All thedeterminations were )}/standard OD Ealuation ofblendedricebranandmustardoil J Krishi J Krishi Vigyan 2013,2(1):45-51 520 ] 520 – least 170°Candmust notdifferfromthe 1991, thesmokepointof a cookingoilmustbeat German FederalPublicHealthDepartmentof of RegionalFoodChemistryExpertsandthe But according totheopinionof Working Group have pointabove asmoke 200°C(AOCS, 2003). standard requirementforfryingoilswhichshould and 70:30respectively. This does notmeetthe point i.e.200°Cand188°Cintheratioof80:20 whereas RBO+MOshowedlowervalueofsmoke showed thatsmokepointofRBOwas242°C continuous wispofsmokewhenheated.Results is thetemperatureatwhichafatoroilproduces its blends given are in Table 2. smoke point The Physical properties RBO+MO. 1:1.9:3 (80:20)and1:1.7:3.9(70:30)intheblend changed thefattyacidratioofRBOi.e.1:2.5:3to to be1:1.5:1.Theresultsshowedthatblending recommended thefattyacidratioofvegetableoil oils. The World HealthOrganization (2008)has found inMUFA andPUFA contentofvegetable (46.6%). A significant(pd”0.05)difference was of linoleicacidinbothratioswaslowerthanRBO (39.1%) intheratioof80:20butpercentage the ratioof70:30washigherthanRBO+MO amount oflinoleicacidinRBO+MO(45.2%) mainly cholesterol(Lopez-Huertas,2010).The the cardiovascularriskbyreducingbloodlipids, (38.0%). Oleicacidhadbeendescribedtoreduce oleic acidinbothratioswaslowerthanRBO (25.6%) intheratioof70:30.Thepercentage in theratioof80:20washigherthanRBO+MO respectively. OleiccontentofRBO+MO(32.3%) RBO+MO (70:30)was15.2,25.6and59.2 percentage ofSFA, MUFA andPUFA in present percent MUFA and50.8percent PUFA whereas SFA,ratio of80:20contained16.9percent 32.9 and 46.6percent respectively. RBO+MOinthe MUFA andPUFA present inRBOwas15.4,38.0 is given in Table 1. totalamountofSFA,The Fatty acidcomposition computer programmepackage(CPCS1). significance (pd”0.05)wasascertainedusinga The dataonphysicalpropertiesof RBO and Fatty acidcompositionofRBOanditsblends RESULTSDISCUSSION AND 47 www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 124.253.136.240 on dated 3-Oct-2016 48 hydroxide pergram)(AOCS, 2003). Acid value be below0.6mgKOH/g (measured inpotassium in oil. Acceptable levels foralloilsamplesshould value ofiodine(Gopal alpha-tocopherol equivalent)resultedinalower by thepresenceofricebranoil(i.e.,oryzanol, protective roleofthenaturalantioxidantsinduced iodine valuewasobservedinRBO+MO,the frying (Alireza tends tobeoxidized,particularlyduringdeep-fat unsaturation (orhighIV),themorerapidoil oil i.e.102.0g(RBO).Thegreaterthedegreeof which werehigherthantheiodinevalueofsingle recorded tobe114.7gand115.1respectively RBO+MO intheratioof80:20and70:30was oil (Otunola is themostimportantanalyticalcharacteristicof Iodine valueisanindexoftheunsaturation,which (10 meqO with themaximumCodexstandardperoxidevalue peroxide valuesofblendedoilswereinagreement i.e., 1.33and1.73meq/Kgrespectively. Stillthe of 80:20and70:30hadhigherperoxidevalues i.e., 0.62meq/KgwhereasRBO+MOintheratio It wasfoundthatRBOhadlowestperoxidevalue oxidation intheoil(AtinafuandBedemo,2011). the peroxidevalue,morewillberateof of theprimarylipidoxidationproducts.So,greater occurring undermildconditionanditisameasure a usefulindicatoroftheearlystagesrancidity are givenits blends inTa Chemical properties 70:30 respectively. of 80:20andRBO+MO(37CST)intheratio value followedbyRBO+MO(38CST)intheratio respect toviscosity, RBOhadthehighest(40CST) 190°C) suggestedbyChoeandMin(2007). With frying temperaturewaswithintherange(150- frying temperatureofvegetableoilsbutstillthe significant (pd”0.05)differencewasobservedin RBO+MO intheratio of80:20was 177°C. A (70:30) i.e.180°C.Fryingtemperatureof 174°C whereasthisvaluewashigherforRBO+MO Frying temperatureofRBOwasobservedtobe so thattheoilcanstillbeclassifiedasusable. temperature ofthefreshoilbymorethan50°C Acid valueisameasureofthefreefattyacids

The dataonchemicalpropertiesofRBOand 2 /Kg) forvegetableoildeterioration. et al, et al, 2010). Although thehighest 2009).Iodinevalueof ble 2.Peroxidevalueis et al, J Krishi J Krishi Vigyan 2013,2(1):45-51 2005). Choudhary andGrover oxidative (Gulla and stability Waghray, 2011). bran oilblendsmayhaveconferredthis greater tocopherol, tocotrienolsandã-oryzanolinrice contribution ofthethreeminorcomponents was seentobetheleast.Thenutritional in PVofricebranoilblends,butthisincrease There wasasignificant(pd”0.05)steadyincrease content ofvegetableoil(Bhatnagar wasstability inversely toPUFA proportional Table that oxidative 1. Recentstudiesreported could beduetopresence ofPUFA asgiven in percent increaseinperoxideformationRBO formation ascomparedtosingleoil.Highest showed leastpercentincreaseinperoxide respectively after28days.So,blendsinbothratios in peroxideformationby39.3and33.9percent in theratioof80:20and70:30showedincrease RBO increasedby52.2percentwhereasRBO+MO days. Itwasobservedthatperoxideformationin in peroxidevalueofallvegetableoilsafter28 - 3. A significant(pd”0.05) stability of single andblendedoilsisgiven in Table addition ofantioxidantstotheoil.Theoxidative modification offattyacidcompositionand Oxidative stability terms ofchemicalproperties. difference (p<0.05)amongthevegetableoilsin Nasirullah other oils.Similarfindingswerereportedby (80:20) i.e.285.6mgKOH/gascomparedtothe saponification valuewasfoundinRBO+MO (Muhammad molecular weightsoftriglyceridesinoil Saponification valueisanindicationofthe RBO+MO (80:20)and(70:30). than percentageoffreefattyacidspresentin percentage offreefattyacidsintheRBOwaslower highest inRBO+MO(80:20)i.e.0.19.The percentage offreefattyacidswasfoundtobe temperature (Gullaand Waghray, 2011). The ions actingasfreeradicalsoratanelevationof a resultofenzymatichydrolysisbylipases,metal 0.42 mgKOH/g.Freefattyacidsoccurinfatsas respectively whereastheacidvalueofRBOwas recorded tobe0.37and0.28mgKOH/g of RBO+MOintheratio80:20and70:30was Oxidative stabilityofoilcanbeimprovedby et al, et al, (2012).Therewassignificant 2011).Thehighest difference was found et al, 2009). www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 124.253.136.240 on dated 3-Oct-2016 2011; Vorarat DPPH scavengingactivitywouldbe(Malik tocopherol andoryzanolcontent,thehigher Scientific studiesreportedthathigherthealpha sensitized photoxidation(MinandBoff,2002). inhibits theeffectsofsingletoxygenduring (176.6 mg/Kg).Invegetableoilsalpha-tocopherol (2272.7 andalphatocopherolequivalent mg/Kg) to thepresenceofnaturalantioxidantsi.e.oryzanol towards DPPHradicals(Fig.1).Thiscouldbedue in theratioof70:30hadhighest(57.5%)RSA comparing bothratios,itwasfoundthatRBO+MO 2449.3 mg/kgrespectively (Table 4).By and RBO+MO(70:30)was2968.3,2459.6 antioxidants presentinRBO,RBO+MO(80:20) Results showedthattheamountoftotalnatural equivalent andoryzanolcontentinvegetableoils. collectively referstototalalphatocopherol Antioxidant activity demand andcostoftraditional oils. blended oilcanbedoneasitalsoreducesthe the ratioof70:30toobtainstableandhealthier traditional oil(RBO)with(MO)in present studyrevealedthatblendingofnon- kg) waspresentinRBO+MO(80:20).Hence,the content oftotalnaturalantioxidants(2291.3 mg/ scavenging activity(57.5%)whereasthehighest incubation periodandalsohadhighestradical (33.9 %)inperoxideformationafter28daysof RBO+MO (70:30)showedleastpercentincrease terms ofoxidative stabilityandantioxidantactivity, as lowpercentageoffreefattyacids(0.14%).In saponification value(224.0mgKOH/g)aswell and hadlowacidvalue(0.28mgKOH/g) smoke point(188°C),fryingtemperature(180°C) RBO+MO intheratioof70:30showedadequate WHO. Intermsofphysicochemicalproperties were closetotherecommendationsgivenby fatty acidratioofRBO+MO(70:30)i.e.1:1.7:3.9 found inRSAofallvegetableoils. 80:20. A significant was (pd”0.05)difference total naturalantioxidantswasmoreintheratioof side intheratioof70:30whereasamount towards DPPHradicalswasfoundonthehigher

By comparingbothratios,itwasfoundthat The term“totalnaturalantioxidants” et al, CONCLUSION 2010).Interestingly,RSA Ealuation ofblendedricebranandmustardoil J Krishi J Krishi Vigyan 2013,2(1):45-51 et al, Miraliakbari HandShahidiF(2008). Antioxidant activity ofminor Min DBandBoffJM(2002).ChemistryReactionof Malik A, Kushnoor A andSaini V (2011).Invitro antioxidant Gopal K A KhatoonG, R(2005).Frying SandBabylatha Gopal K HemakumarKHandKhatoonS(2006).Studyon A G, Lopez-Huertas E(2010.Healtheffectsofoleicacidandlong Erasto P, Grierson DSand Afolayan A J(2007).Evaluation of Gulla Sand Waghray K(2011).Effect onphysic- ofstorage Choe EandMinDB(2007).Chemistryofdeep-fatfryingoils. Bhatnagar S Kumar A, KP, Hemavathy JandKrishna G A Baker HandFrankO(1988).Determinationofserumhysicrol. AOAC (2000).OilsandFats. In Atinafu DGandBedemoB(2011).Estimationoftotalfreefatty Appleqvist LÅ(1968).Rapidmethodsoflipidextractionand AOCS (2003).Samplingand Analysis ofCommercialFats and AOCS (1990).Official MethodsandRecommendedPracticesof Alireza S, Tan CP, HamedMandCheMan Y B(2010).Effect of components oftreenutoils. Singlet OxygeninFoods. properties ofScopoletin. performance of processed rice bran oils. performance ofprocessedricebran value. the compositionofricebranoilanditshigherfreefattyacis review ofinterventionstudies. chain omega-3 fatty acids(EPA andDHA) enrichedmilks. A 104 Vernonia amygdalina antioxidant activityandthefattyacidprofileofleaves oil blends. chemical characteristicsandfattyacidcompositionofselected 11. Food Sci Amer Oil scavenging activityofvegetableoilblendswithcoconutoil. (2009). Fattyacidcomposition,oxidativestabilityandradical AH), 902. In: Varley’sGowenlock,Biochemistry.(Ed. clinical Practical 295-302. Ethiopia, BahirDAR. acid andcholesterolcontentinsomecommercialedibleoils Ark. Kenci. remarks onpreventingtheaccumulationoflipidcontaminants. fatty acidesterpreparationforseedandleaftissuewithspecial AOCS ColdSpring Harbour. Acetic MethodDefinition,Acid–Chloroform New York, USA, Oils. AOCS Official Peroxide MethodCd8-53Surplus Value Illinois. the American OilChemists’ Society. AOCS Champaign, Press, Maryland, USA.Pp:1-69. AOAC International. selected vegetable oilsandtheirblends. frying processonfattyacidcompositionandiodinevalueof : 636–42. J AmerOil

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Downloaded From IP - 124.253.136.240 on dated 3-Oct-2016 50 Table 2.Physicochemical propertiesofvegetable oils. Nasirullah MN, K Ankaiah KN, Nagaraja Krishnamurthy V Table 1.Fatty acidcompositionofvegetable oils. Otunola A G, GBandOlufemiO(2009).EvaluationAdebayo ape7dy 4dy 1dy 28days 28days 21days 21days 14days 14days 7 days 7 days 0.3 0 Values expressed 0.8 are asmean±SE, RBO+MO (70:30) 0.14±0.0 RBO+MO (80:20) 2.2 RBO (100%) 0.28±0.0 Sample 0.19±0.0 1.73±0.1 CD 2.2 RBO+MO (70:30) 0.37±0.1 RBO+MO (80:20) 2.5 NS RBO (100%) 0.12±0.1 1.33±0.1 Sample 59.2±0.3 - 0.24±0.1 25.6±0.8 15.2±0.8 - Table 3.Peroxide values (meq/Kg)ofvegetable oilsf Values 0.62±0.1 are asmean±SE, expressed 50.8±1.1 Saponification value(mgKOH/g) 4.2±0.9 2.7 2.1 NS 32.3±0.6 16.9±0.4 Free fattyacids(%) 9.8±0.9 Acid value(mgKOH/g) Iodine value(g) NS Peroxide value(meq/Kg) 46.6±1.0 25.6±0.8 45.2±0.3 0.3±0.1 Chemical Propertie 3.1±0.3 38.0±1.3 15.4±1.0 Viscosity (CST) 8.6±0.4 Frying temperature(°C) 14.9±0.9 Smoke point(°C) 32.3±0.6 39.1±1.2 Physical Properties 0.5±0.2 ND 16.4±0.6 ND Values are expressed asmean±SE, 38.0±1.3 46.6±1.0 SFA:MUFA:PUFA 0.9±0.3 PUFA % MUFA % 14.5±0.8 SFA % Arachidic acid(C20:0) Linolenic acid(C18:3) Linoleic acid(C18:2) Oleic acid(C18:1) Stearic acid(C18:0) Palmitic acid(C16:0) Fatty acid Muhammad N,BamishaiyeE,O,UsmanL,Salawu J AmerOilChemSoc (2011). Qualitycharacteristicsofediblevegetableoilblends. 329. vegetable oilssoldinIlorinmetropolis. of somephysicochemicalparametersselectedbrands (Tiger Nut)Tuber Oil. properties andfattyacidcompositionofcyperusesculentus M, NafiuM.andOloyedeO(2011).Physicochemical Ï% % RBO(100%) (%) B(0% B+O8:0 B+O7:0 CD RBO+MO(70:30) RBO+MO(80:20) RBO(100%) s

68 Biores Bull : 446-447. Ï% Ï% Ï% = = =

Significant 5%, branoil NS-Nonsignificant, ND-Notdetected, oil, MOMustard RBOrice

Significant 5% , NS-Non significant, RBO rice bran oil, MO Mustard oil Significant 5%, oil, NS-Nonsignificant, MOMustard RBOrice bran Significant RBOrice 5%, bran NS-Non significant, oil, MOMustard oil 5 : 51-54. .300 .300 .302 .900 5.43±0.33 5.09±0.47 3.59±0.09 3.24±0.22 3.09±0.26 1.55±1.85 2.53±0.28 2.09±0.26 1.93±0.07 0.98±0.10 1.52±0.07 1.73±0.09 0.72±0.07 1.33±0.12 0.62±0.07 J Krishi J Krishi Vigyan 2013,2(1):45-51 Intl JPhysSci RBO(100%) 032. 9433.9 39.3 52.2 29.4 32.4 36.8 23.7 27.3 26.5 10.3 12.3 13.9 9.±. 8.±. 2.±. 0.2 224.0±0.0 285.6±0.0 199.7±0.9 Percent increaseinperoxidevalue . SN . 2.3 0.9 NS NS 2.8 :.:. :.:. :.:. - 1:1.7:3.9 1:1.9:3.0 1:2.5:3.0 0±. 1.±. 1.±. 1.5 0.4 115.1±0.1 0.5 180±0.2 114.7±0.1 188±0.6 177±0.2 102±0.1 200±0.3 174±0.3 242±0.0 0013±. 703NS 37±0.3 38±0.3 40±0.1 Choudhary andGrover or oxidative stabilityafterweekly interval. 4 Peroxide value : 327- B+O8:0 B+O7:0 CD RBO+MO(70:30) RBO+MO(80:20) CD RBO+MO(70:30) RBO+MO(80:20) WHO (2008).InterimSummaryofConclusionsandDietary Vorarat Soparat IamthanakulL, Managit C, S, W andKamkaenN Venkattakumar RandPadmaiahM(2010). Adoption Behaviour Ramesh PandMurughanM(2008).Edibleoilconsumptionin Nutrition, WHO,Geneva.Pp:1-14. WHO ExpertConsultationonFats andFatty Acids inHuman on Recommendations Total &Fatty Fat Acids. The FAO/ Joint Res of ricebranoilandgamma-Oryzanolmicroemulsion. (2010). Examinationofantioxidantactivityanddevelopment of OilseedGrowersinIndia. India. 24 Asia andMiddleEastFood Trade J : 67-72. Indian ResJExtEdu

3 : 8-9.

10 Ï% Ï% Ï% J Health : 75-83. www.IndianJournals.com Members Copy, Not for Commercial Sale

Downloaded From IP - 124.253.136.240 on dated 3-Oct-2016 Values expressed are asmean±SE, CD RBO+MO (70:30) RBO+MO (80:20) RBO (100%) Sample Total natural andDPPHradical antioxidants scavenging activityofvegetable oils. Table 4. Fig. 1.DPPHradicalscavengingactivityofvegetableoils. CDvaluebetweentimeintervals(0,30,60minutes) Ï% - 0.5(pde0.05),CDvaluebetweenvegetableoils-0.3(pde0.05) Ï% Ealuation ofblendedricebranandmustardoil =

Significant RBOrice 5%, bran NS-Nonsignificant, oil, MOMustard oil rznl(gk)Apatcpeo Totalnatural Alpha tocopherol Oryzanol (mg/kg) 22712166022449.3±1.3 2459.6±1.4 2968.3±1.9 176.6±0.2 168.3±0.3 165.3±1.1 2272.7±1.2 2291.3±1.9 2803.0±1.8 J Krishi J Krishi Vigyan 2013,2(1):45-51 . . 0.9 0.5 1.4 qiaet(gk)antioxidants(mg/kg) equivalent (mg/kg) Received on14-07-2013Accepted15-11-2013 51