Physico-Chemical Properties and GCMS Analyses of Indigenous Rice Bran and Mustard Seed Oils and their Blends
Mst. Sarmina Yeasmin
Abstract
Blended edible oils were formulated to enrich fatty acid profile with balance fatty acid ratio. Indigenous Rice Bran Oil (RBO) and Mustard Seed Oil (MO) were mixed in the ratio of 60:40, 70:30 and 90:10 (RBO:MO). Moisture content, density, specific gravity, refractive index, viscosity, free fatty acid, acid value, iodine value, unsaponifiable matter and peroxide value of the single vegetable oils and their blends were determined. Fatty acid composition such as Saturated Fatty Acid (SFA), Mono-Unsaturated Fatty Acid (MUFA), Poly-Unsaturated Fatty Acid (PUFA) of all oils were analyzed by GCMS. GCMS analysis of rice bran oil identified 6 fatty acids with ratio SFA:MUFA:PUFA=1.43:1.46:1.0 and mustard seed oil identified 8 fatty acids with ratio SFA:MUFA:PUFA=1.72:1:2.06. All blended oils revealed 9 fatty acids with ratio SFA:MUFA: