The effect of adding oil extracted from ostrich (Struthio Camelus) adipose tissue on the oxidative stability of soybean oil
Subject Areas : Tech
N. Dehghani
1
,
مریم قراچورلو
2
,
P. Ghasemi Afshar
3
1 - MSc Graduated of the Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 -
3 - Assistant Professor of the Department of Food Science and Technology, Hidaj Branch, Islamic Azad University, Hidaj, Iran
Keywords: Ostrich Oil, Oxidative stability, Soybean Oil.,
Abstract :
Introduction: Ostrich oil is a valuable source for use as edible oil. However, little is known about the use of ostrich oil in the food industry. The aim of this study was to investigate the effect of adding ostrich oil on the oxidative stability of soybean oil. Materials and Methods: In this study, ostrich oil was prepared from the lower abdominal fat of the Canadian black ostrich by wet rendering process (at 80 °C, 2 hours, under vacuum). After analysis for fatty acids profiles using gas chromatography, tocopherol compounds using high performance liquid chromatography and oxidative stability using rancimat (at 110°C), 10-50% of extracted oil was added to soybean oil. Oxidation of samples was evaluated and compared using oven test (at 60°C) every 24 hours for 7 days by measuring peroxide value and acid value. Results: Addition of ostrich oil extracted from the lower abdominal area to soybean oil significantly decreased the acid value and peroxide value compared to the blank. So that the highest acid value (4.5 mg KOH/g oil) and the highest peroxide value (9.12 meqO2/ kg oil) were observed in blank in 7th day of storage and the lowest acid value (0.4 mg KOH/g oil) and the lowest peroxide value (2.37 meq O2/ kg oil) were determined in soy bean oil containing 50% of ostrich oil in the first day of storage. Conclusion: Blending soybean oil with ostrich oil can be considered as a simple, effective and inexpensive method to produce edible oils with higher oxidative stability.
