Study on Effect of the Antioxidants on Oxidative Stability and Nutritional Property of Rice Bran Oil Blended with Other Oils

The objective of this study was to work out different blends of oils amongst rice bran oil (RBO), soybean oil (SBO), and mustard oil (MO) to obtain a unique blend of oil having better shelf life. Further, in present work, the effect of synthetic antioxidant such as butylated-hydroxyanisol (BHA), butylhydroxyltoluene (BHT) and t-butyl-hydroxyquinone (TBHQ) were also evaluated by adding upto recommended level (0.02%) on the basis of induction time with the help of Rancimat 743 (Swiss made) as well as better SMP ratio and ω-6/ω-3 ratio. The results of experiment show that if RBO, SBO and MO are blended in proportion of 3:1:1(blend B-8), it results in maximum oxidative stability up to 11.2h at 110 0C without adding any antioxidants in comparison to other blends.Oxidative stability of the Blend B-8 by adding of antioxidant TBHQ was improved up to 22.3h at 110 0C. From nutritional point of view, the study of SMP ratio and ω-6/ω-3 ratio were also evaluated on the basis of fatty acid composition of blends with the help of GLC. The results show that SMP ratio and ω-6/ω-3 ratio of this blend was approximately 1:2.6:2.2 and 7:1 respectively. This study concludes that the blend of RBO, SBO and MO in proportion of 3:1:1 resulted in proper ratio of ω-6/ω-3, however, there is variation in SMP ratio from the recommended by WHO but still this blend has given good stability.