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Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils

To explore possible food applications, the oxidative stability, antioxidants contents (tocopherols and tocotrienols), thermal properties, and solid fat content of winged bean oil were investigated along with soybean oil for comparison. Results showed that winged bean oil was significantly (p < 0....

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Main Authors: Makeri, Mohammad Usman, Karim, Roselina, Abdulkarim, Mohamed Sabo, Mohd Ghazali, Hasanah, Miskandar, Mat Sahri, Muhammad, Kharidah
Format: Article
Language:English
Published: Taylor & Francis 2016
Online Access:http://psasir.upm.edu.my/id/eprint/55321/1/Comparative%20analysis%20of%20the%20physico-chemical%2C%20thermal%2C%20and%20oxidative%20properties%20of%20.pdf
http://psasir.upm.edu.my/id/eprint/55321/
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spelling my.upm.eprints.553212017-11-07T02:38:25Z http://psasir.upm.edu.my/id/eprint/55321/ Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils Makeri, Mohammad Usman Karim, Roselina Abdulkarim, Mohamed Sabo Mohd Ghazali, Hasanah Miskandar, Mat Sahri Muhammad, Kharidah To explore possible food applications, the oxidative stability, antioxidants contents (tocopherols and tocotrienols), thermal properties, and solid fat content of winged bean oil were investigated along with soybean oil for comparison. Results showed that winged bean oil was significantly (p < 0.05) resistant to oxidation (27 h) compared to soybean oil (9 h) heated at 110oC for 32 h, due presumably to the presence of alpha tocotrienol and the high behemic acid content. The high content of tocopherols, 230 mg/100 g in soybean oil did not contribute much to its oxidation stability. At around 25oC, winged bean oil contained about 15% solid fat content with <1% in soybean oil. Soybean oil, however, had better levels of the omega-3 and omega-6 fatty acids with a ratio of 7.6:1, falling within the range of 5:1 and 10:1 recommended by the Food and Agriculture Organization/World Health Organization, when compared to winged bean oil having a ratio of 34.4:1. The positional fatty acids esterified as stearoyl, palmitoyl, behemoyl or lignoceroyl triacylglycerides species, PSP, PPP, PLB, POB and SSlg+PBP overwhelmed the unsaturated FAs of winged bean oil for free radical reaction and also conferred it high thermal conductivity. The high oxidative stability, solid fat content, and thermal conductivity of winged bean oil coupled with its crystalization characteristics confirmed it to be good material for frying and for making zero-trans-fat margarines and spreads. Taylor & Francis 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/55321/1/Comparative%20analysis%20of%20the%20physico-chemical%2C%20thermal%2C%20and%20oxidative%20properties%20of%20.pdf Makeri, Mohammad Usman and Karim, Roselina and Abdulkarim, Mohamed Sabo and Mohd Ghazali, Hasanah and Miskandar, Mat Sahri and Muhammad, Kharidah (2016) Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils. International Journal of Food Properties, 19 (12). pp. 2769-2787. ISSN 1094-2912; ESSN: 1532-2386 10.1080/10942912.2015.1031246
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description To explore possible food applications, the oxidative stability, antioxidants contents (tocopherols and tocotrienols), thermal properties, and solid fat content of winged bean oil were investigated along with soybean oil for comparison. Results showed that winged bean oil was significantly (p < 0.05) resistant to oxidation (27 h) compared to soybean oil (9 h) heated at 110oC for 32 h, due presumably to the presence of alpha tocotrienol and the high behemic acid content. The high content of tocopherols, 230 mg/100 g in soybean oil did not contribute much to its oxidation stability. At around 25oC, winged bean oil contained about 15% solid fat content with <1% in soybean oil. Soybean oil, however, had better levels of the omega-3 and omega-6 fatty acids with a ratio of 7.6:1, falling within the range of 5:1 and 10:1 recommended by the Food and Agriculture Organization/World Health Organization, when compared to winged bean oil having a ratio of 34.4:1. The positional fatty acids esterified as stearoyl, palmitoyl, behemoyl or lignoceroyl triacylglycerides species, PSP, PPP, PLB, POB and SSlg+PBP overwhelmed the unsaturated FAs of winged bean oil for free radical reaction and also conferred it high thermal conductivity. The high oxidative stability, solid fat content, and thermal conductivity of winged bean oil coupled with its crystalization characteristics confirmed it to be good material for frying and for making zero-trans-fat margarines and spreads.
format Article
author Makeri, Mohammad Usman
Karim, Roselina
Abdulkarim, Mohamed Sabo
Mohd Ghazali, Hasanah
Miskandar, Mat Sahri
Muhammad, Kharidah
spellingShingle Makeri, Mohammad Usman
Karim, Roselina
Abdulkarim, Mohamed Sabo
Mohd Ghazali, Hasanah
Miskandar, Mat Sahri
Muhammad, Kharidah
Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils
author_facet Makeri, Mohammad Usman
Karim, Roselina
Abdulkarim, Mohamed Sabo
Mohd Ghazali, Hasanah
Miskandar, Mat Sahri
Muhammad, Kharidah
author_sort Makeri, Mohammad Usman
title Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils
title_short Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils
title_full Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils
title_fullStr Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils
title_full_unstemmed Comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils
title_sort comparative analysis of the physico-chemical, thermal, and oxidative properties of winged bean and soybean oils
publisher Taylor & Francis
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/55321/1/Comparative%20analysis%20of%20the%20physico-chemical%2C%20thermal%2C%20and%20oxidative%20properties%20of%20.pdf
http://psasir.upm.edu.my/id/eprint/55321/
_version_ 1643835860168212480
score 13.211869

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