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Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: Impact on functionality, stability and radical scavenging activity
Faculty
Agriculture
Year:
2012
Type of Publication:
Article
Pages:
873-879
Authors:
Ramadan, Mohamed Fawzy, Wandan, Khaled Mohamed M
DOI:
10.1016/j.foodchem.2011.11.054
Journal:
FOOD CHEMISTRY ELSEVIER SCI LTD
Volume:
132
Research Area:
Chemistry; Food Science \& Technology; Nutrition \& Dietetics
ISSN
ISI:000300475800027
Keywords :
Vegetable oil blends, Black cumin oil, Coriander oil, Corn oil, Oxidative stability, Antiradical properties
Abstract:
Blends (10\% and 20\%, w/w) of black cumin seed oil (BCSO) and coriander seed oil (CSO) with corn oil (CO) were formulated. Oxidative stability (OS) and radical scavenging activity (RSA) of CO and blends stored under oxidative conditions (60 degrees C) for 15 days were studied. By increasing the proportion of BCSO and CSO in CO, levels of polyunsaturated fatty acids (PUFA) decreased, while monounsaturated fatty acids (MUFA) content increased. Progression of oxidation was followed by measuring peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT). Inverse relationships were noted between PV and OS at termination of storage. Levels of CD and CT in CO, and blends, increased with increase in time. CO:BCSO and CO:CSO blends gave 12-22\% and 26-36\% inhibition of DPPH. radicals, respectively. Oxidative stability of oil blends were better than CO, most likely as a consequence of changes in fatty acids and tocopherols' profile, and minor bioactive lipids (e.g., sterols and phenolics) found in coriander and black cumin oils. (C) 2011 Elsevier Ltd. All rights reserved.
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