Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties
| Autor: | Tafadzwa Kaseke, Olaniyi Fawole, Umezuruike Linus Opara |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
food.ingredient Food industry 030309 nutrition & dietetics DPPH medicine.medical_treatment Bioengineering lcsh:Chemical technology oxidative stability lcsh:Chemistry 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food medicine Chemical Engineering (miscellaneous) pomegranate seed lcsh:TP1-1185 Food science Peroxide value Carotenoid oil blends chemistry.chemical_classification 0303 health sciences ABTS business.industry Process Chemistry and Technology Sunflower oil accelerated storage test technology industry and agriculture food and beverages 04 agricultural and veterinary sciences 040401 food science Human nutrition lcsh:QD1-999 chemistry total phenolic content business tocopherols |
| Zdroj: | Processes, Vol 9, Iss 635, p 635 (2021) Processes Volume 9 Issue 4 |
| ISSN: | 2227-9717 |
| DOI: | 10.3390/pr9040635 |
| Popis: | Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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