Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability

Abstract

For the increase of oxidative stability and phytonutrient contents of rapeseed oil 5, 10 and 20 % blends with rice bran oil and black cumin oil were prepared. Profiles of different bioactive lipid components of blends including tocopherols, tocotrienols, phytosterols and phytostanols as well as fatty acid composition were carried out using HPLC and GLC. Rancimat was used for detecting oxidative stability of the fatty material. The blends with black cumin seed oil characterized higher level of α- and γ-tocopherols as well as all isomers of tocotrienols. Presence of rice bran oil in blends leads to increased tocotrienols amounts, β-sitosterol and squalene. Blending resulted in lowering ratio of PUFA/SFA and improves stability of these oils. The ratio of omega-6/omega-3 raises from 2.1 in rapeseed oil to 3.7 and 3.0 in blends with black cumin and rice bran oils, respectively. Addition of 10 and 20 % of black cumin and rice bran oils to rapeseed oil were influenced on the oxidative stability of prepared blends. The results appear that blending of rapeseed oil with black cumin seed oil or rice bran oil enhanced nutritional and functional properties via higher oxidative stability as well as improved phytonutrient contents.

Oil extraction from blends of sunflower and black cumin seeds by cold press and evaluation of its physicochemical properties

“…The BS showed a remarkably high OSI value ( p < .05); therefore, addition of BS provided better oxidative stability to the SS oil ( p < .05) (Figure ). The higher oil stability could be explained by the improved antioxidant content of BS oil in the blends (Rudzińska et al, ). The results are in accordance with the data published by Kiralan et al () for the sunflower/black seed oil blend.…”

“…Among the edible oils, black cumin seed (BS) ( Nigella sativa ) oil is relatively stable and has many nutritional and health benefits (Khoddami, Ghazali, Yassoralipour, Ramakrishnan, & Ganjloo, ). BS oil contains high levels of bioactive compounds including phytosterols, high contents of total tocochromanols, β‐ and γ‐tocotrienol and γ‐tocopherol, and essential fatty acids (Rudzińska, Hassanein, Abdel‐Razek, Ratusz, & Siger, ).…”

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

“…Monitoring the changes in the fatty acid composition of oils during heating is an effective method to examine thermal oxidation changes in the oils. The effects of thermal treatments on the oxidative degradation and physico-chemical properties of some vegetable oils as affected by added RBO have been reported elsewhere (Mishra and Sharma, 2014;Rudzińska et al, 2016;Sharma et al, 2006). Very few studies have reported on the oxidative changes and fatty acid composition of SO incorporated with RBO under adverse thermal conditions, and this is the main objective of the present study.…”

Physicochemical and Antioxidant Properties of Rice Bran Oils Produced from Colored Rice Using Different Extraction Methods

“…The major saturated fatty acids found in the samples were myristic, palmitic and stearic acids with the concentration of 0.29-0.42, 17.87-20.57 and 2.18-2.65 g/100 g oil, respectively. The four unsaturated fatty acids found were palmitoleic, oleic, linoleic and linole- 31,32 . The content of unsaturated fatty acids was higher than saturated fatty acids.…”