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Storage studies on mustard oil blends.

Bhawna Chugh1, Kamal Dhawan2

  • 1Department of Food Sci. & Technology, CCS Haryana Agriculture University, Hisar, 125004 India ; GB Pant university of Agriculture and Technology, Pantnagar, US nagar, Uttarakhand India.

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|April 18, 2014
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Summary

This study explored mustard oil blends for fatty acid profiles and oxidative stability over three months. Certain blends containing mustard, palm, and sunflower/sesame/groundnut oils demonstrated superior stability, suggesting healthier cooking oil options.

Keywords:
Fatty acid compositionMustard oilOil blendOxidative stability

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Oil Chemistry

Background:

  • Edible oils are crucial dietary components, with fatty acid profiles and oxidative stability impacting health.
  • Mustard oil, rich in omega-3 fatty acids and possessing anti-carcinogenic properties, is a potential base for healthier oil blends.
  • Understanding the oxidative stability of oil blends is vital for determining shelf-life and suitability for cooking.

Purpose of the Study:

  • To evaluate the fatty acid composition and oxidative stability of various mustard oil blends.
  • To determine if these blends meet ideal saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) ratios.
  • To identify blends with enhanced oxidative stability for potential use as healthier cooking oils.

Main Methods:

  • Blends were prepared using raw mustard oil with refined palm, safflower, soybean, rice bran, sunflower, and sesame oils.
  • Fatty acid composition was analyzed using Gas-Liquid Chromatography (GLC).
  • Oxidative stability was assessed through Peroxide Value (PV), Kries, and Thiobarbituric Acid (TBA) tests over 3 months of storage at room temperature (15°C–35°C).

Main Results:

  • All developed blends adhered to the recommended 1:2:1 ratio of SFA:MUFA:PUFA.
  • Blends MPSu (mustard, palm, sunflower oil), MPT (mustard, palm, sesame oil), and MPGr (mustard, palm, groundnut oil) exhibited greater oxidative stability compared to other formulations.
  • Mustard oil's presence in blends contributed omega-3 fatty acids and potential anti-carcinogenic benefits.

Conclusions:

  • Mustard oil blends can be formulated to meet ideal fatty acid ratios for healthier consumption.
  • Specific blends, notably those incorporating palm, sunflower, sesame, or groundnut oils, show promising oxidative stability.
  • These stable mustard oil blends represent a potentially healthier alternative for consumers due to their nutritional profile and stability.