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Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil

Bhatnagar, A. S. and Prasanth Kumar, P. K. and Hemavathy, J. and Gopala Krishna, A. G. (2009) Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil. Journal of the American Oil Chemists Society, 86. pp. 991-999.

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Coconut (Cocos nucifera) contains 55–65% oil, having C12:0 as the major fatty acid. Coconut oil has [90% saturates and is deficient in monounsaturates (6%), polyunsaturates (1%), and total tocopherols (29 mg/kg). However, coconut oil contains medium chain fatty acids (58%), which are easily absorbed into the body. Therefore, blends of coconut oil (20–80% incorporation of coconut oil) with other vegetable oils (i.e. palm, rice bran, sesame, mustard, sunflower, groundnut, safflower, and soybean) were prepared. Consequently, seven blends prepared for coconut oil consumers contained improved amounts of monounsaturates (8–36%, p\0.03), polyunsaturates (4– 35%, p\0.03), total tocopherols (111–582 mg/kg, p\0.02), and 5–33% (p\0.02) of DPPH (2,2-diphenyl- 1-picrylhydrazyl free radicals) scavenging activity. In addition, seven blends prepared for non-coconut oil consumers contained 11–13% of medium chain fatty acids. Coconut oil ? sunflower oil and coconut oil ? rice bran oil blends also exhibited 36.7–89.7% (p\0.0005) and 66.4–80.5% (p\0.0313) reductions in peroxide formation in comparison to the individual sunflower oil and rice bran oil, respectively. It was concluded that blending coconut oil with other vegetable oils provides medium chain fatty acids and oxidative stability to the blends, while coconut oil will be enriched with polyunsaturates, monounsaturates, natural antioxidants, and a greater radical scavenging activity

Item Type: Article
Uncontrolled Keywords: Coconut oil � Coconut oil blends � Fatty acid composition Total tocopherols Natural antioxidants Oxidative stability DPPH scavenging activity
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2010 09:45
Last Modified: 28 Dec 2011 10:13
URI: http://ir.cftri.com/id/eprint/9358

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