Effect of Stress Conditions on the Quality and Stability of Olive and Palm Oil Blends
Effect of Stress Conditions on the Quality and Stability of Olive and Palm Oil Blends
Muhammad Siddiq1* and Hamid Ullah Shah2
ABSTRACT
Blending of oil has been expected as one of the most important solution in producing vegetable oil with good storage stabilities. The current study was conducted to identify the best oil blend in terms of physicochemical properties between olive and palm oils. Laboratory experiment on “Effect of stress conditions on the quality and stability of olive and palm oil blends” was conducted at Nuclear Institute for Food and Agriculture (NIFA) Tarnab Peshawar and The University of Agriculture Peshawar KP-Pakistan during 2015. Olive: palm oils treated in sole or admixture at various ratios were kept at different stress conditions for three months. Data was recorded on peroxide value (PV), free fatty acid (FFA), anisidine value (AV), iodine value (IV), color index (CI) and beta carotene (BC) value of the oils. The results showed considerable variations in all the studied parameters tested in different blends under various stress conditions. Maximum PV (10.76%), FFA (2.44%), AV (2.29), IV (77.09) and CI (0.609) were recorded in sole olive oil, while minimum PV (9.69%), FFA (0.65%), AV (0.88), IV (53.40) and CI (0.146) were noted in sole palm oil. The samples kept in sunlight showed maximum PV (12.82%), FFA (1.32%) and AV (1.39), while maximum IV (63.10), CI (0.371) and BC (11.30) value were observed in samples stored at ambient temperature. Storage conditions increased PV from 218 to 27.82, FFA from 0.88 to 1.47, AV from 1.02 to 1.56, while decreased IV from 63.38 to 58.05, CI from 0.392 to 0.337 and BC from 27.87 to 3.46. It was concluded that olive:palm oils mixed at a level of 10:90% and 20:80% ratios have the best quality stricture, which are more acceptable and better than other blends when mixed together that will achieve better strength as well as financial system phase.
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