Department of Food and Nutrition, Punjab Agricultural University, Ludhiana-141004, India
*Corresponding author's: e-mail: moni0986@gmail.com
Online published on 20 February, 2014.
The purpose of the present study was to develop a healthier and stable blend of rice bran oil and olive oil. Therefore, rice bran oil was blended with olive oil in two ratios i.e. 80:20 and 70:30. These blends were analysed for fatty acid composition, physiochemical properties, oxidative stability, and antioxidant activity. Consequently, RBO+ OO (70:30) contained the highest amount of oleic acid (47.6%). In terms of physicochemical properties, RBO+ OO (70:30) showed appropriate smoke point (200°C) and frying temperature (175°C), and had low acid value (0.19 mg KOH/g) as well as low percentage of free fatty acids (0.09%). In terms of oxidative stability, RBO+ OO (70:30) showed least percent increase (30.3%) in peroxide formation after 28 days of incubation period. This blend also contained the highest content of total natural antioxidants (2525.0 mg/kg) except RBO (2968.3 mg/kg) and scavenged the free radicals to the greatest extent (67.7%).
Antioxidant activity, Fatty acid composition, Olive oil, Oxidative stability, Physiochemical properties, Rice bran oil
