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Oxidative stability of ternary blends of vegetable oils: A chemometric approach

机译：植物油三元共混物的氧化稳定性：化学计量方法

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Unsaturated fatty acids in vegetable oil are prone to lipid oxidation that leads to rancidity, subsequently, the oil's nutritional value is compromised. Edible oils can be tailored to obtain an antioxidant-rich oil blend with better oxidative stability under accelerated storage conditions. In this research, the oxidative stability of the six oil blends containing rice bran oil (RBO: 50-75%), flaxseed oil (FO: 5-10%), peanut oil (PO: 20-40%) at different concentrations is assayed by Arrhenius and Eyring equations (R-2 > 0.95, p < 0.05) under Rancimat test conditions (100, 110, 120, 130 degrees C @ air flowrate 20L/h). The activation energy (E-a), enthalpy change (Delta H), and entropy change (Delta S) of control and oil blends ranged from 74.28 to 93.59 kJ/mol-K, 71.05-90.36 kJ/mol, -41.87 to -100.19 J/mol-K, respectively. Addition of RBO increased tocopherol and oryzanol content in oil blends from 398 to 725 ppm, 0.7 to 1.0 %g, respectively. Hierarchical cluster analysis conferred that RBO-PO-FO: 75-20-5, had better oxidative stability (induction period, IP100: 21.34 h) comparable to RBO with a slower kinetic rate and can be used as a functional oil source. Better understanding of the influence of oil blending on quality traits was delineated by principal component analysis.
机译：植物油中的不饱和脂肪酸容易发生脂质氧化，导致酸败，从而影响植物油的营养价值。可定制食用油，以获得在加速储存条件下具有更好氧化稳定性的富含抗氧化剂的油混合物。在本研究中，通过Arrhenius和Eyring方程（R-2>0.95，p<0.05），在Racinmat试验条件下（100、110、120、130摄氏度@空气流量20L/h），测定了不同浓度的米糠油（RBO:50-75%）、亚麻籽油（FO:5-10%）、花生油（PO:20-40%）六种油混合物的氧化稳定性。对照组和混合油的活化能（E-a）、焓变（δH）和熵变（δS）分别为74.28至93.59 kJ/mol-K、71.05至90.36 kJ/mol、-41.87至-100.19 kJ/mol-K。RBO的加入使混合油中的生育酚和谷维素含量分别从398 ppm增加到725 ppm，0.7%到1.0%g。层次聚类分析表明，RBO-PO-FO:75-20-5具有更好的氧化稳定性（诱导期，IP100:21.34 h），与具有较慢动力学速率的RBO相比，可以用作功能性油源。通过主成分分析，可以更好地理解调油对品质性状的影响。

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