Improving the Quality properties of soybean oil by using rice bran oil

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Abstract This study aims to study effect of replacing soybean oil (SO) by rice bran oil (RBO) at levels (25,50 and75%) on physical, chemical properties, fatty acid composition and oxidative stability of SO and study the effect of storage at ambient temperature for 12 month on Free fatty acids content (% FFA), Peroxide value (PV) and Thiobarbituric acid (TBA) of SO, RBO and their blends oils. The RBO was of a good quality, as evidenced by its low initial values at % FFA, PV and TBA and has been recognized as an excellent source of γ oryzanol, it had the γ oryzanol meanwhile the other oils don’t contain γ oryzanol, Thus, the SO containing a higher amount of RBO leads to the least degradation, while pure SO has the highest, also had more inhibitory effect against oxidation due to a prolongation of the storage period without use of industrial antioxidants. FFA% and PV of all tested blends oils samples during the whole storage periods were found within the limits recommended for human consumption. TBA went in a parallel trend with those of PV. On the other hand, a gradual rise in TBA values was observed with extending the storage period of oils. In SO, the TBA increased from 0.533 mg malonaldehyde /kg oil at zero time to 1.446 mg alonaldehyde kg− 1 after 12th month of storage. While it increased from 0.336 mg malonaldehyde kg− 1 oil at zero time to 0.882 mg malonaldehyde kg− 1 oil after 12th month of storage in RBO.

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