Properties of healthy oil formulated from red palm, rice bran and sesame oils

• Main Authors: Mayuree Chompoo, Nanthina Damrongwattanakool, Patcharin Raviyan
• Format: Journal
• Published: 2019
• Subjects: Multidisciplinary
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071701301&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66756
• Institution: Chiang Mai University

© 2019, Prince of Songkla University. All rights reserved. A healthy edible oil was developed by blending red palm, rice bran and sesame oils at various proportions to achieve an oil blend with balanced ratio of fatty acids as recommended by the American Heart Association. The optimal blend was red palm oil 33.0: rice bran oil 35.0: sesame oil 32.0 (% by weight), which contained saturated, monounsaturated, and polyunsaturated fatty acids in the ratio 1.00: 1.33: 1.02. The optimal blend was rich in natural antioxidants, including gamma-oryzanol, tocopherols, sesamin, and carotenoids at 524, 454, 362 and 254 mg/kg, respectively. The panelists were satisfied with the sensory characteristics of the oil; the quality of the oil stored at 30 °C remained acceptable by the product standard for more than 120 days. This developed oil blend offers potential as a healthy edible oil that is balanced in fatty acids and high in powerful antioxidants.