Effect of black cumin seed oil on the oxidative stability of multi-source edible oils containing palm and soybean oil
摘要
Spices and spice oils are widely recognized for their natural antioxidant properties, which effectively combat lipid oxidation. This study added 1% cold-extracted black cumin seed oil (BCSO) to multi-source edible oils (MSEOs), comprising commonly used cooking oils such as palm and soybean oil. The aim was to enhance their oxidative stability, assessed by analyzing changes in chemical properties and fatty acid profiles during 6 h of continuous heating at 180 ± 5 °C. Consistently, the presence of BCSO in MSEOs mitigated alterations in thermo-chemical properties, with acid values falling within 1 even after the 5 h of heating. Additionally, the fatty acid profiles showed minimal alterations after 6 h of heating in the presence of BCSO, as compared to more significant changes when BCSO was not added. Oxidation kinetics, assessed using Rancimat analysis, demonstrated increased activation energies for lipid oxidation by 4.19%, 3.53%, 3.12%, and 3.20% across the four MSEOs upon BCSO inclusion. Furthermore, the induction periods at 20 °C (IP20 values) rose by approximately 62.27%, 52.79%, 44.02%, and 39.68%, indicating improved oxidative stability and extended shelf life. The principal component analysis (PCA) was also done on nine properties of the prepared MSEOs to determine the relationship between the changes in these properties in 6 h of heating.