Physicochemical Characteristics, Inhibition of Lipid Peroxidation, and Oxidative Stability Index by Antioxidant Alternatives of Promising Binary Oil Blend (Canola and Olive oils)

Fakhry, Gamal; Omar, Medhat Ibrahim A.; Mahmoud, Mohamed Ahmed; Fakhry, A. Abd  Elrahman Gamal; Aboel-Ainin, Moustafa Abdel-Moneim

doi:10.21608/sjas.2023.242600.1348

Physicochemical Characteristics, Inhibition of Lipid Peroxidation, and Oxidative Stability Index by Antioxidant Alternatives of Promising Binary Oil Blend (Canola and Olive oils)

Document Type : Original Article

Authors

¹ Biochemistry Department, Faculty of Agriculture, Minia University, EGYPT

² Agronomy Dept., (Chemistry branch), Assiut Faculty of Agric., Al-Azar Univ. EGYPT

³ Food Science Department, Faculty of Agriculture, Minia University, Egypt

⁴ Department of Agricultural Biochemistry, Faculty of Agriculture, Beni-Suef University, Egypt

10.21608/sjas.2023.242600.1348

Abstract

In the present article, three samples (canola seed oil; CSO), (unfiltered olive oil; UFOO) and Canoliven (Canola seed oil:
unfiltered olive oil, 80:20 w/w, respectively), were examined for phytochemical screening revealing the presence in all samples: steroids, terpenoids, saponins, tannins, anthocyanins alkaloids, phenols, and flavonoids. The results indicated that CSO variety Giza 56 contained 12 different chemical groups. Four physical characteristics were assayed in three samples. The acidity value ranged from 0.21 for CSO to 0.35 for UFOO and the acidity value for the canoliven is 0.25. Furthermore, the highest level of unsaponifiable matter % was found in CSO, followed by Canoliven and then UFOO. Peroxide value (meq O2/kg oil) ranged from 1.5 for CSO to 8.5 for UFOO, while Canoliven recorded 4.01. The highest level (6.5) of p-anisidine value (pAV) was reported in the UFOO followed by CSO and Canoliven. Moreover, TOTOX values in Canoliven (11.2) and more than two folds of this value were recorded in UFOO (23.5). Additionally, the concentrations of saturated fatty acids (SFA%) in individual pure oils ranged from 16.29% for UFOO to 17.16% for CSO, while Canoliven recorded 17.01%. Total monounsaturated fatty acids (∑MUFA%) varied from 69.76 to 72.09% for UFOO, and CSO, respectively. The blending process improved the level of MUFA%, whereas its concentration in Canoliven reached 71.56%. The concentrations of polyunsaturated fatty acids (∑PUFA%) are 13.42, 10.57, and 11.43% in UFOO, CSO and Canoliven, respectively. Finally, some specialized analyses were conducted on the samples, including MDA, TPCs, OSI, and FTIR.

Keywords