Chemical composition, oxidative stability, and sensory properties of <em>Boerhavia elegana Choisy</em> (alhydwan) seed oil/peanut oil blends

Abstract

This study investigated the effects of blending alhydwan seed oil and peanut oil as a way of enhancing the stability and chemical characteristics of plant seed oils and to discover more innovative foods of high nutraceutical value which can be used in other food production systems. Alhydwan seed oil and peanut oil blended at proportions of 10:90, 20:80, 30:70, 40:60 and 50:50 (v/v) were evaluated according to their physi­cochemical properties, including refractive index, relative density, saponification value, peroxide value, iodine value, free fatty acids, oxidative stability index, and tocopherol contents using various standard and published methods. At room temperature, all of the oil blends were in the liquid state. The physicochemical profiles of the blended oils showed significant decreases (p &lt; 0.05) in peroxide value (6.97–6.02 meq O2/kg oil), refractive index at 25 °C (1.462–1.446), free fatty acids (2.29–1.71%), and saponification value (186.44–183.77 mg KOH/g), and increases in iodine value and relative density at 25 °C (98.10–102.89 and 0.89–0.91, respectively), especially with an analhydwan seed oil to peanut oil ratio of 10:90. Among the fatty acids, oleic and linoleic acids were most abundant in the 50:50 and 10:90 alhydwan seed oil to peanut oil blends, respectively. Oxidative stability increased as the proportion of alhydwan oil increased. In terms of tocopherol contents (γ, δ, and α), γ-tocopherol had the highest values across all of the blended proportions, followed by δ-tocopherol. The overall acceptability was good for all blends. The incorporation of alhydwan seed oil into peanut oil resulted in inexpensive, high-quality blended oil that may be useful in health food products and pharmaceuticals without compromising sensory characteristics.

Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality

“…These observations agree with the statement of [ 24 ] who suggested that an increase in the peroxide value of oils would be due to the formation of hydroperoxides by degradation of the double bonds of fatty acids, while a drop would be attributed to low production or the volatilization of compounds resulting from the decomposition of hydroperoxides formed during the primary oxidation phase. In addition [ 25 ], demonstrated that mixtures of Boerhavia and groundnut seed oils as well as mixtures of moringa, sunflower and soybean oils, treated at a high temperature (180 °C/2 h) gave low peroxide values (6.97–6.02 meq O 2 /kg of oil). Also, it has been observed a decrease of peroxide value in a mixture made up of sesame and corn oils during frying, compared to that of sesame oil alone, and this was associated to the proportion of saturated fatty acid present in corn oil [ 5 ].…”

Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability

“…However, the tocopherol level in all blends was found to be greater compared to the findings of Siddeeg and Xia (2015) , who reported a range of 580–693 mg/kg for the total tocopherol content in Seinat seed oil and peanut oil blends. Likewise, Al-Farga et al (2020) claimed a range of total tocopherol levels from 580 to 719 mg/kg in the blends of alhydwan seed oil and peanut oil.…”

“…Results also showed a typical decrease in flavor score values during storage at 60 °C, indicating that the examined oils would receive relatively low acceptance as edible oil without further refinement ( Table 4S , S1). This could be due to the fact that storage at elevated temperatures negatively affects flavor stability, and results in poor oxidation properties ( Al-Farga et al, 2020 ).…”

“…To the best of our knowledge, the majority of published studies focus on blends of different seed oils ( Sharma et al, 2023 , Pattnaik and Mishra, 2022 , Hashempour-Baltork et al, 2016 ), while only a few explore the mixing of peanut oil with other vegetable oils, including palm olein, stearin oils ( Ndomou et al, 2023 ), cottonseed oil ( Neeharika et al, 2017 ), seinat seed oil ( Siddeeg & Xia, 2015 ), alhydwan seed oil ( Al-Farga et al, 2020 ), and rice bran oil ( Sunil et al, 2015 ), with the aim of enhancing their FA profile, frying performance, oxidative stability and sensory attributes.…”

Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability

“…The vegetarian source of essential fatty acid (omega-3) is very limited. In recent years, the need for unconventional oils has increased due to their bioactive components and essential fatty acid composition (Al-Farga et al, 2020). Perilla frutescens is an underutilized herb of the mint family (Lamiaceae), mainly found in Asian countries like China, Japan, Thailand, and India.…”