ArticleJournal of food science and technology2016
Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 63 citations in OpenAlex.
- Effects of blending argan oil with walnut and olive oils: Modeling chemical quality, oxidative stability, and sensory acceptability.Food chemistry: X · 2026Article
- The Performance of the Super-High-Oleic Acid Safflower (Foods (Basel, Switzerland) · 2025Article
- Evaluation of the qualitative properties of the oil extracted from the mixture of Helianthus annuus and Nigella sativa seeds during heating.Scientific reports · 2024Article
- Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability.Food chemistry: X · 2024Article
- Updated component analysis method for naturally occurring sophorolipids from Starmerella bombicola.Applied microbiology and biotechnology · 2024Article
- Modification of the Nutritional Quality and Oxidative Stability of Lupin (Molecules (Basel, Switzerland) · 2022Article
- Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds.Foods (Basel, Switzerland) · 2022Article
- Vitamin E, Phospholipid, and Phytosterol Contents ofPreventive nutrition and food science · 2019Article
- Characteristics ofJournal of food science and technology · 2018Article
- Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise.Journal of food science and technology · 2018Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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