Biochemical characterization of blended mustard oils and their physico-chemical attributes for nutritional enrichment

Heena Dhanik, H Punetha, Om Prakash and GC Joshi


Blending technology has the potential to put the puissance of two or more edible oil in order to offer balanced fatty acid
ratio and natural antioxidants thereby increasing the stability of oil. The objective of the present study was to develop
healthier and stable blends using fresh crude mustard oil (MO),crude palm oil (PO) and crude rice bran oil (RBO).Therefore,
three mustard oil blends were prepared as blend A, blend B and blend C in the ratio i.e., 40:40:20, 50:30:20 and 60:20:20,
respectively. These blends as well as individual oils (mustard oil, palm oil, and rice bran oil) were analyzed for their
physico-chemical and biochemical characteristics. Peroxide value and free fatty acid parameters of oils and blends were
studied at regular interval i.e., 0, 7,14,21,28 days. All the parameters were evaluated at room temperature. Consequently,
mustard oil and blend C (60:20:20) contained highest amount of monounsaturated and polyunsaturated fatty acid i.e.,
60.81% and 26.98% and 61.325% and 21.847%, respectively. Saturated fatty acids were found to be highest in palm oil
(47.682 %) and blend A (26.354%).Oil stability index indicated that palm oil (4.17) and blend A (1.88) to be highly stable.
Minimum peroxide value and free fatty acid increase was observed in mustard oil (3.25 to 6.83 mEq/kg and 1.20 to 5.17%)
and blend A(8.04 to 13.06 mEq/kg and 4.07 to 6.77%). Highest DPPH radical scavenging activity and total antioxidant
capacity was displayed by mustard oil (9.36 μg/ml and 58.66 mg/g) and blend A (8.44 μg/ml and 60.86 mg/g).The observed
results suggested that blend A displayed better nutritional output.


Antioxidant activity, blending, fatty acid composition, mustard oil, physico-chemical characteristics

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