| Popis: |
Edible oils are vulnerable to oxidation-induced degradation, leading to off-flavors, carcinogenic products, and reduced nutritional content. This work aimed to prepare a blended oil (BO) from indigenous mustard and sesame seeds to extend the oil’s shelf life and boost its nutritional value. Four blends were formulated with sesame oil (SO) and mustard oil (MO) in the ratios of SO50:MO50, SO60:MO40, SO70:MO30 and SO80:MO20. GCMS analyses showed that the SO80:MO20 blend had an erucic acid content of 4.22 %, which is below the internationally accepted limit of 5 %, and an ideal fatty acid ratio of 1:1.3:1; saturated fatty acid (SFA): monounsaturated fatty acid (MUFA): polyunsaturated fatty acid (PUFA), close to the WHO/FAO permissible limit. The blend SO80:MO20 was then assessed and related to single oil. The physicochemical properties of the blended oil were superior to those of the individual oils. BO exhibited higher levels of lignan (48.96 %) and tocopherol (13.58 %) than SO (48.89 % and 12.74 %) and MO (0.24 % and 6.22 %). Additionally, BO’s sterol content was 18.7 %, surpassing SO’s 14.7 % but falling short of MO’s 21.13 %. Moreover, BO’s flash point (318 °C) closely resembled that of SO (320 °C) and MO (316 °C). Aflatoxin and trace metal levels were detected and found to be well below than permitted ranges. The blend had a total antioxidant capacity of 95 % with an IC50 value of 0.575 mg/mL, which was higher than that of the individual oils and comparable to standards. Over 180 days of storage at room temperature, the moisture content, refractive index, free fatty acids, peroxide value, p-anisidine value, saponification value, iodine value, and totox value of the BO showed a slower increase compared to the individual oils. The estimated fatty acid ratio and enriched antioxidant in the blended oil enhanced its stability and nutritional potency over the individual oils. The results of this work may represent Bangladesh’s first unique oil blend composition. |
