EFFECT OF ADDING OF UNSAPONIFIABLE MATTER OF WHOLE BARLEY GRAINS, WHEAT GERM AND RICE BRAN OILS, ON THE OXIDATIVE STABILITY OF SUNFLOWER OIL | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 21, Volume 86, Issue 1, March 2008, Page 291-301 PDF (2.12 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2008.204621 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| NAHED M. M. ATTA; AZZA A. A. AHMED | ||||
| Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| The present study was conducted to study the effect of adding unsaponifiable matters of whole barely grains (WBG), wheat germ (WG) and rice bran (RB) oils on the stability of sunflower oil (SFO) at levels of 0.05, 0.1 and 0.15% compared to Butylated hydroxy tolune (BHT) at the level 0.02%. Results showed that: WBG, WG and RB oils contains 55.9, 57.96 and 34.37%. Lenoleic acids respectively, 5.85, 4.7, and 4.09% unsaponifiable matter respectively, and it contain (2.92 , 7.05 ), (1240, 1562.22) and (21.5 , 58.62) ppm a- tocopherol and total tocopherols respectively. Also, unsaponifiable matter at 0.15% ratio of WBG, WG and RB oils Increased the oxidative stability of SFO for 8.61, 6.73 and 7.78 hr. respectively and decreased the peroxide values and UV absorbance at 232 and 270 nm. From the previous resulted it could conduced that best results for oxidative stability of SFO is due to using unsaponifiable matters of WBGO followed by RBO and then WGO. | ||||
| Keywords | ||||
| whole barley grains oil; wheat germ oil; rice bran oil; unsaponifiable matters; a- tocopherol and stability | ||||
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