Vitamin E and fatty acid composition of blended palm oils

• Main Authors: Azlan, Azrina, Ismail, Amin, Amom, Zulkhairi, Lim, Pei Hong
• Format: Article
• Language: English
• Published: WFL Publisher 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/17608/1/Vitamin%20E%20and%20fatty%20acid%20composition%20of%20blended%20palm%20oils.pdf; http://psasir.upm.edu.my/id/eprint/17608/
• Institution: Universiti Putra Malaysia

Vitamin E content (ppm) (4 tocopherols and 3 tocotrienols without ?-tocotrienol) and fatty acid composition (FAC) of blended unsaturated oils [corn oil (CO), sesame oil (SO) and rice bran oil (RBO)] with palm olein (PO) at 1 to 1 ratio (v/v) were determined using HPLC and GC, respectively. The vitamin E content in blended oils was significantly different (P<0.05) from levels in the native oils that made the blending with values of 348.6±5.6, 452.0±3.2 and 2774.0±6.3 ppm respectively for PO-CO, PO-RBO and PO-SO. In general, blending of unsaturated oils with PO changed SFA, MUFA and PUFA content of the resulting oils in the range of 21-26, 34-37 and 34-41%, respectively that compatible to the NCEP recommendation. Thus, the use of blended unsaturated oils with palm olein could be beneficial and results in nutritionally balanced fatty acid oils, improved omega-6/omega-3 ratio and increased vitamin E level, particularly the tocotrienol. Finally the use of these blended oils may favor overall dietary nutrient adequacy.