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


Citation

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

Abstract

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1080/10942912.2015.1031246
Publisher: Taylor & Francis
Keywords: Winged bean oil; Solid fat content; DSC; Physicochemical properties; Antioxidants
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 07 Nov 2017 02:38
Last Modified: 07 Nov 2017 02:38
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/10942912.2015.1031246
URI: http://psasir.upm.edu.my/id/eprint/55321
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