title: Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China.
abstract: Seinat seed oil was blended with peanut oil for the enhancement of stability and chemical characteristics of the blend. The physicochemical properties (relative density, refractive index, free fatty acids, saponification value, iodine value and peroxide value) of seinat seed and peanut oil blends in ratios 95:5, 85:15, 30:70 and 50:50 proportions were evaluated, as well as oxidative stability index, deferential scanning calorimetric (DSC) characteristics and tocopherols content. Results of oil blend showed that there was no negative effect by the addition of seinat seed oil to peanut oil and also had decreased percentages of all saturated fatty acids except stearic acid, conversely, increased the levels of unsaturated fatty acids. As for the sensory evaluation, the panelist results showed that seinat seed oil blends had no significant differences (p < 0.05) in all attributes except the purity. The results indicated that the blending of seinat seed oil with peanut oil had also increased the stability and tocopherols content. As Sudan is the first producer of seinat oil, blending of seinat seed oil with traditional oil like quality, and may decrease the consumption of other expensive edible oils.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 China ; Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, P.O. Box 20, Sudan.
authors.forename: Azhari
authors.initials: A
authors.lastname: Siddeeg
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 China.
authors.forename: Wenshui
authors.initials: W
authors.lastname: Xia
keywords: Fatty acids; Oxidative stability, Organoleptic properties; Peanut oil; Seinat seed; Tocopherols