Addition of different vegetable oils’ effect on oxidative stability of sunflower oil blend

Oksidacijska stabilnost je važan parametar za procjenjivanje kvalitete ulja i masti, daje dobru procjenu stanja njihove osjetljivosti za oksidacijsko kvarenje. Istraživano je poboljšanje oksidacijske stabilnosti suncokretovog ulja u smjesi s repičinim uljem, uljem kikirikija, uljem kukuruzne klice i rižinim uljem. Ispitivana je smjesa različitih biljnih ulja sa suncokretovim uljem (25:75, 50:50). Oksidacija smjese dvije vrste ulja inducirana je i mjerena primjenom Rancimat metode (uzorak 3,0 g, temperatura 120 oC, protok zraka 9 L/h). Rezultat oksidacije ulja izražen je indukcijskim periodom (IP). Stabilnost smjese ulja proporcionalna je indukcijskom periodu. Miješanje ispitivanih ulja sa suncokretovim uljem (25:75 i 50:50) dovodi do porasta oksidacijske stabilnosti smjese ulja. Rezultat miješanja ulja kukuruzne klice i rižinog ulja sa suncokretovim uljem (25:75, 50:50), za svako posebno, poboljšana je oksidacijska stabilnost smjese ulja u Rancimat testu od 14,4% do 34,4% s uljem kukuruzne klice i od 15,2% do 46,8% s rižinim uljem u usporedbi sa suncokretovim uljem (kontrolni uzorak). Ovo istraživanje prikazuje načine poboljšanja stabilnosti suncokretovog ulja miješanjem s repičinim uljem, uljem kikirikija, uljem kukuruzne klice i rižinim uljem.Oxidative stability is an important parameter for the estimation of oil and fats quality. It also gives a good estimation of the state of their sensitivity to oxidative decay. Improvement of oxidative stability of sunflower oil blended with rape oil, peanut oil, rapeseed oil and rice oil was researched. A blend of different vegetable oils with sunflower oil (25:75, 50:50) was analyzed. Oxidation of the blend of two types of oil was induced and measured using Rancimat method (sample 3.0 g, temperature 120°C, airflow 9 L/h). The result of oil oxidation was expressed as induction period (IP). Stability of oil blend was proportional to induction period. Blending of the researched oils with sunflower oil (25:75 and 50:50), leads to the increase of oxidative stability of the oil blend. The result of blending rapeseed oil and rice oil with sunflower oil (25:75, 50:50), for each one separately, is improved oxidative stability of oil blend in Rancimat test, from 14.4% to 34.4% with the rapeseed oil and from 15.2% to 46.8% with rice oil in comparison to the sunflower oil (control sample). This research shows the ways of improving the stability of sunflower oil by blending it with rape oil, peanut oil, rapeseed oil and rice oil