Blends of cold pressed black cumin oil and sunflower oil with improved stability: a study based on changes in the levels of volatiles, tocopherols and thymoquinone during accelerated oxidation conditions
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Dosyalar
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Blends (5%, 10% and 20%, w/w) of cold-pressed black cumin (Nigella sativa) oil (BCO) with sunflower oil (SO) were formulated. Oxidative stability (OxS) of SO and blends during storage at thermal accelerated oxidation conditions including Rancimat method (110C) and Schaal oven test (60C) was studied. Progression of oxidation was followed by measuring peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT). Changes in the volatile oxidation compounds, thymoquinone and tocopherols levels of oils and blends during thermal oxidation were also recorded. Blending did not affect significantly the fatty acids profile of blends wherein linoleic and oleic acids were the main constituents. Inverse relationships were noted between PV and OxS at termination of storage. Levels of CD and CT in SO and blends increased with increase in time. Nine volatile oxidation compounds including hexanal, (E)-2-hexenal, 2-heptanone, (E)-2-heptenal, 1-octen-3-one, 1-octen-3-ol, (E)-2-octenal, (E, E)-2,4-octadienal and (E, E)-2,4-decadienal were identified using the headspace/solid phase microextraction-gas chromatography/mass spectrometry (HS/SPME-GC/MS). Hexanal and (E)-2-heptenal were predominant identified compounds wherein these compounds increased during oxidation at 60C. Stability of blends was better than SO, most likely due to changes in the levels of thymoquinone and tocopherols' found in BCO.
Açıklama
Anahtar Kelimeler
Cold Pressed Black Cumin Oil, Sunflower Oil, Tocopherols, Thymoquinone
Kaynak
Journal Of Food Biochemistry
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
41
Sayı
1
