期刊名称：Pakistan Journal of Analytical & Environmental Chemistry
印刷版ISSN：1996-918X
电子版ISSN：2221-5255
出版年度：2015
卷号：16
期号：1
页码：52-58
语种：English
出版社：National Centre of Excellence in Analytical Chemsitry
摘要：Analytical characterization of pure,blended watermelon (Citrulluslanatus) oil and impact of blending on oxidative stability was investigated. Watermelon oil was added with mango (Mangiferaindica L.) kernel oil at four different concentrations 5,10,15 and 20% (B1,B2,B3 and B4) and referenced with a control (100% watermelon oil). All the blends were stored in transparent PET bottles at ambient temperature (25-28oC) for 3 months;storage stability was assessed at the interval of 1 month. Free fatty acid,unsaponifiable matter,saponification value,refractive index and iodine value of watermelon seed oil and mango kernel oil was 1.38%,0.34%;0.71%,1.68%;198,193;1.468,1.457;107.51,54.62,respectively. The α tocopherol content of watermelon oil,mango kernel oil,B1,B2,B3 and B4 was 127.49,205.44,135.24,144.52,156.81 and 169.34 mg/kg. δ tocopherol in watermelon oil,mango kernel oil,B1,B2,B3 and B4 was 55.26,34.81,53.64,51.27,50.14 and 48.23 mg/kg. Concentration of linoleic acid decreased from 50.78% to 30.17% when 40% mango kernel oil was added to watermelon oil. Oleic acid increased from 22.89% in watermelon oil to 25.19%,28.84% and 30.64% in B1,B2,B3 and B4. The increase in peroxide value of watermelon oil,B1,B2,B3 and B4 was 10.07,9.56,7.62,5.17 and 2.87 (meqO2/kg) in a time dependent manner. Induction period of pure watermelon oil was less than mango kernel oil and blends. These results suggest that chemical characteristics and oxidative stability of pure watermelon oil can be improved by blending with mango kernel oil..
