Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11005631 | Food Chemistry | 2019 | 27 Pages |
Abstract
Blended sunflower (SO) (50-80%) and sesame oils (SEO) (20-50%) were evaluated for thermo-oxidative stability (induction period, IP), oxidation kinetics (rate constant, k), synergy and shelf-life (25â¯Â°C) (IP25) using Rancimat (100, 110, 120, and 130â¯Â°C). The Arrhenius equation (lnâ¯k vs. 1/T) and activated complex theory (lnâ¯k/T vs. 1/T) were used to estimate activation energies, activation enthalpies and entropies, which varied from 92.05 to 99.17â¯kJ/mol, 88.83 to 95.94â¯kJ/mol, â35.58 to â4.81â¯J/molâ¯K, respectively (R2â¯>â¯0.90, pâ¯<â¯0.05). Oil blend (OB) with 1:1 SO to SEO exhibited greatest synergy (115%), highest IP (100â¯Â°C) (13.2 vs. 6.1â¯h) and most extended IP25 (193 vs. 110â¯days) with a nutritionally stable composition of Ï-fatty acids (Ï9, 34.5 vs. 28.7%; Ï6, 49 vs. 52%) compared with SO. Better retention of lignans (6205 vs. 3951â¯mg/kg) and tocopherols (332 vs. 189â¯mg/kg) were also noted in OB compared with SO alone.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mousumi Ghosh, Rohit Upadhyay, Dipendra Kumar Mahato, Hari Niwas Mishra,