Improving the Quality properties of soybean oil by using rice bran oil

Abstract

Abstract This study aims to study effect of replacing soybean oil (SO) by rice bran oil (RBO) at levels (25,50 and75%) on physical, chemical properties, fatty acid composition and oxidative stability of SO and study the effect of storage at ambient temperature for 12 month on Free fatty acids content (% FFA), Peroxide value (PV) and Thiobarbituric acid (TBA) of SO, RBO and their blends oils. The RBO was of a good quality, as evidenced by its low initial values at % FFA, PV and TBA and has been recognized as an excellent source of γ oryzanol, it had the γ oryzanol meanwhile the other oils don’t contain γ oryzanol, Thus, the SO containing a higher amount of RBO leads to the least degradation, while pure SO has the highest, also had more inhibitory effect against oxidation due to a prolongation of the storage period without use of industrial antioxidants. FFA% and PV of all tested blends oils samples during the whole storage periods were found within the limits recommended for human consumption. TBA went in a parallel trend with those of PV. On the other hand, a gradual rise in TBA values was observed with extending the storage period of oils. In SO, the TBA increased from 0.533 mg malonaldehyde /kg oil at zero time to 1.446 mg alonaldehyde kg− 1 after 12th month of storage. While it increased from 0.336 mg malonaldehyde kg− 1 oil at zero time to 0.882 mg malonaldehyde kg− 1 oil after 12th month of storage in RBO.