| Titles |
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English :
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Effect of adding of unsaponifiable matter of whole barley grains, wheat germ and rice bran oils, on the oxidative stability
of sunflower oil
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Arabic :
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”تأثير اضافة المواد الغير قابلة للتصبن لزيت حبوب الشعير الكاملة وجنين القمح
وجنين الارز على الثبات الاوكسيدي لزيت عباد الشمس“
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| 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 hydroxyl 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 ?-tocopherol and total tocopherols respectively. Also, unsaponifiable matter at 0.15% ratio of WBG, WG and RB oils increase the oxidative stability of SFO for 8.61, 6.73 and 7.78 hr. respectively and decrease the peroxide values and UV absorbance at 2.32 and 27nm. From the peroxide 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.
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| Publication year |
2008
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| Organization Name |
Food Technology Research Institute (FTRI)
|
| serial title |
Egypt. J. Agric Res.,
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| Author(s) from ARC |
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| Publication Type |
Journal
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