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Analytical characterization of pure, blended watermelon (Citrulluslanatus)oil and impact of blending on oxidative stabilitywas investigated. Watermelon oil was added with mango (Mangiferaindica L.) kernel oil at four different concentrations5, 10, 15 and 20% (B1, B2, B3 and B4) and referenced with a control (100% watermelon oil).All the blends were stored in transparent PET bottles at ambient temperature (25-28oC) for 3 months; storage stability was assessed at the interval of 1 month. Free fatty acid, unsaponifiable matter, saponification value, refractive index and iodine value of watermelon seed oil and mango kernel oil was 1.38%, 0.34%; 0.71%, 1.68%; 198, 193; 1.468, 1.457; 107.51, 54.62, respectively.The α tocopherol content of watermelon oil, mango kernel oil, B1, B2, B3 and B4 was 127.49, 205.44, 135.24, 144.52, 156.81 and 169.34 mg/kg. δtocopherol in watermelon oil, mango kernel oil, B1, B2, B3 and B4 was 55.26, 34.81, 53.64, 51.27, 50.14 and 48.23 mg/kg. Concentration of linoleic acid decreased from 50.78% to 30.17% when 40% mango kernel oil was added to watermelon oil. Oleic acid increased from 22.89% in watermelon oil to 25.19%, 28.84% and 30.64% in B1, B2, B3 and B4. The increase in peroxide value of watermelon oil, B1, B2, B3 and B4 was 10.07, 9.56, 7.62, 5.17 and 2.87 (meqO2/kg) in a time dependent manner. Induction period of pure watermelon oil was less than mango kernel oil and blends. These results suggest that chemical characteristics and oxidative stability of pure watermelon oil can be improved by blending with mango kernel oil
Muhammad Waqar Azeem, Muhammad Nadeem, Rao Sajid. (2015) Analytical Characterization of Pure and Blended Watermelon (Citrulluslanatus)oil: Impact of Blending on Oxidative Stability, Pakistan Journal of Analytical & Environmental Chemistry, Volume 16, Issue 1.
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