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Storage stability evaluation of some packed vegetable oil blends
Author(s) -
Shiela P. M.,
Sreerama Y. N.,
Gopala Krishna A. G.
Publication year - 2004
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-004-1029-x
Subject(s) - tocopherol , chemistry , acid value , food science , carotene , relative humidity , organic chemistry , antioxidant , vitamin e , biochemistry , physics , thermodynamics
The physicochemical characteristics and minor component contents of blended oils packed in pouches in relation to starting oils used for blending were studied over a period of 6 mon at two storage temperatures and humidity conditions: 27°C/65% RH and 40°C/30–40% RH. Color, PV, FFA value, β‐carotene content, tocopherol content, and oryzanol content of the oils were monitored at regular intervals. The color, PV (0.6–20.7 meq O 2 /kg, FFA value (0.08–2.1%), tocopherol content (360–1700 ppm%), oryzanol content (460–2,000 mg%), and sesame oil antioxidants (400–2,000 mg%) were not changed in either the starting oils or their blends. Oils and oil blends containing a higher initial PV (18.9–20.7 meq O 2 /kg) showed a slight reduction in value at 40°C, whereas oils having lesser PV of 5–10 showed a slight increase during the storage period. Among the minor components studied, only β‐carotene showed a reduction, 8.9–60.2% at 27°C and 48–71% at 40°C, for the different oil blends studied. The observed results indicated that the packed oil blends studied were stable under the conditions of the study, and the minor components, other than β‐carotene, remained unaltered in the package even at the end of 6 mon of storage.