Journal of Food, Agriculture and Environment
Vol 7,
Issue 2,2009
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Vitamin E and fatty acid composition of blended palm oils
Author(s):
A. Azrina 1*,
P. H. Lim 1, I. Amin 1, A. Zulkhairi 2Recieved Date: 2008-11-23, Accepted Date: 2009-03-28
Abstract:Vitamin E content (ppm) (4 tocopherols and 3 tocotrienols without β-tocotrienol) and fatty acid composition (FAC) of blended unsaturated oils [corn oil (CO), sesame oil (SO) and rice bran oil (RBO)] with palm olein (PO) at 1 to 1 ratio (v/v) were determined using HPLC and GC, respectively. The vitamin E content in blended oils was significantly different (P < 0.05) from levels in the native oils that made the blending with values of 348.6±5.6, 452.0±3.2 and 2774.0±6.3 ppm respectively for PO-CO, PO-RBO and PO-SO. In general, blending of unsaturated oils with PO changed SFA, MUFA and PUFA content of the resulting oils in the range of 21-26, 34-37 and 34-41%, respectively that compatible to the NCEP recommendation. Thus, the use of blended unsaturated oils with palm olein could be beneficial and results in nutritionally balanced fatty acid oils, improved omega-6/omega-3 ratio and increased vitamin E level, particularly the tocotrienol. Finally the use of these blended oils may favor overall dietary nutrient adequacy.
Keywords:Vitamin E,
fatty acid composition, palm oilJournal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 2
Category: Food and Health
Pages: 256-262
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