Rudzińska Magdalena, Hassanein Minar M M, Abdel-Razek Adel G, Ratusz Katarzyna, Siger Aleksander
Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland.
Fats and Oils Department, National Research Centre, Cairo, Egypt.
J Food Sci Technol. 2016 Feb;53(2):1055-62. doi: 10.1007/s13197-015-2140-5. Epub 2015 Dec 22.
For the increase of oxidative stability and phytonutrient contents of rapeseed oil 5, 10 and 20 % blends with rice bran oil and black cumin oil were prepared. Profiles of different bioactive lipid components of blends including tocopherols, tocotrienols, phytosterols and phytostanols as well as fatty acid composition were carried out using HPLC and GLC. Rancimat was used for detecting oxidative stability of the fatty material. The blends with black cumin seed oil characterized higher level of α- and γ-tocopherols as well as all isomers of tocotrienols. Presence of rice bran oil in blends leads to increased tocotrienols amounts, β-sitosterol and squalene. Blending resulted in lowering ratio of PUFA/SFA and improves stability of these oils. The ratio of omega-6/omega-3 raises from 2.1 in rapeseed oil to 3.7 and 3.0 in blends with black cumin and rice bran oils, respectively. Addition of 10 and 20 % of black cumin and rice bran oils to rapeseed oil were influenced on the oxidative stability of prepared blends. The results appear that blending of rapeseed oil with black cumin seed oil or rice bran oil enhanced nutritional and functional properties via higher oxidative stability as well as improved phytonutrient contents.
为提高菜籽油的氧化稳定性和植物营养素含量，制备了分别与米糠油和黑孜然油混合比例为5%、10%和20%的混合物。使用高效液相色谱法（HPLC）和气相色谱法（GLC）对混合物中不同生物活性脂质成分（包括生育酚、生育三烯酚、植物甾醇和植物甾烷醇）的概况以及脂肪酸组成进行了分析。采用Rancimat法检测脂肪物质的氧化稳定性。与黑孜然籽油混合的样品中α-生育酚和γ-生育酚以及生育三烯酚的所有异构体含量较高。混合物中米糠油的存在导致生育三烯酚、β-谷甾醇和角鲨烯含量增加。混合导致多不饱和脂肪酸/饱和脂肪酸（PUFA/SFA）比例降低，并提高了这些油的稳定性。ω-6/ω-3的比例从菜籽油中的2.1分别提高到与黑孜然油和米糠油混合样品中的3.7和3.0。向菜籽油中添加10%和20%的黑孜然油和米糠油对所制备混合物的氧化稳定性有影响。结果表明，菜籽油与黑孜然籽油或米糠油混合可通过提高氧化稳定性以及改善植物营养素含量来增强营养和功能特性。
