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Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability

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Abstract

For the increase of oxidative stability and phytonutrient contents of rapeseed oil 5, 10 and 20 % blends with rice bran oil and black cumin oil were prepared. Profiles of different bioactive lipid components of blends including tocopherols, tocotrienols, phytosterols and phytostanols as well as fatty acid composition were carried out using HPLC and GLC. Rancimat was used for detecting oxidative stability of the fatty material. The blends with black cumin seed oil characterized higher level of α- and γ-tocopherols as well as all isomers of tocotrienols. Presence of rice bran oil in blends leads to increased tocotrienols amounts, β-sitosterol and squalene. Blending resulted in lowering ratio of PUFA/SFA and improves stability of these oils. The ratio of omega-6/omega-3 raises from 2.1 in rapeseed oil to 3.7 and 3.0 in blends with black cumin and rice bran oils, respectively. Addition of 10 and 20 % of black cumin and rice bran oils to rapeseed oil were influenced on the oxidative stability of prepared blends. The results appear that blending of rapeseed oil with black cumin seed oil or rice bran oil enhanced nutritional and functional properties via higher oxidative stability as well as improved phytonutrient contents.

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Acknowledgments

This study was supported by international cooperation between the Egyptian Academy (National Research Centre, Fats and Oils Dept.), Polish Academy of Sciences and Poznań University of Life Sciences, Faculty of Food Science and Nutrition.

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Authors and Affiliations

  1. Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland

    Magdalena Rudzińska

  2. Fats and Oils Department, National Research Centre, Cairo, Egypt

    Minar M. M. Hassanein, Adel G. Abdel–Razek & Aleksander Siger

  3. Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

    Katarzyna Ratusz

Authors
  1. Magdalena Rudzińska
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  2. Minar M. M. Hassanein
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  3. Adel G. Abdel–Razek
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  4. Katarzyna Ratusz
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  5. Aleksander Siger
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Corresponding author

Correspondence to Magdalena Rudzińska.

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Research highlights

In the experimental part a new products were obtained—blends of plant oils

In the analytical part were investigated oxidative stability of blends

Blending of rapeseed oil with black cumin or rice bran oil increased their oxidative stability

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Rudzińska, M., Hassanein, M.M.M., Abdel–Razek, A.G. et al. Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability. J Food Sci Technol 53, 1055–1062 (2016). https://doi.org/10.1007/s13197-015-2140-5

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  • DOI: https://doi.org/10.1007/s13197-015-2140-5

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