| Titles |
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English :
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KENAF OIL AS A SOURCE OF EDIBLE OIL
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Arabic :
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زيت التيل مصدر للزيت الغذائى
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| Abstract |
The potential for using kenaf seeds as a source of edible oil is often overlooked become kenaf is considered as a fiber and feed crops. The aim of this research was to study the physical and chemical properties and fatty acids composition of kenaf oil in comparison with sunflower oil. Both of sunflower and kenaf oils were added at different ratios to give the best blend from the mixture oils to become a source of edible oil. The different blends were added with ratios 1:3, 1:1 and 3:1 sunflower to kenaf oil respectively and compared this blend with the same blend plus 200 ppm butylated hydroxtolune (BHT) as synthetic antioxidant. All blends were stored for nine months at room temperature.
The results showed that the kenaf oil had high percentage of palmatic acid (18.22%) and oleic acid (29.8%) and a good source of linoleic acid (45.9%) compared with sunflower oil. It may be concluded that kenaf oil had contained 76.1% total unsaturated fatty acid, this amount can be considered nutritionally healthy. During storage period for all blends, it could be noticed that the blends made from (1:1) and (3:1) sunflower to kenaf oils gave a good results in acid, iodine and peroxide values. It could be recommended that the addition of sunflower oil to kenaf oil at levels (1:1), (3:1) improves the physico-chemical properties of the blends and give oil as a source of edible oil.
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| Publication year |
2011
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| Pages |
283-292
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Biol. Chem. Environ. Sci
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| Author(s) from ARC |
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| Publication Type |
Journal
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