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Revista de Chimie (Rev. Chim.), Year 2016, Volume 67, Issue 6,





Mihaela Gabriela Dumitru
Increasing the Oxidative Stability of Oil Extracted from
Jatropha curcas L. Seeds by Adding Oil Extracted from Roasted Vitis vinifera Seeds

Abstract:

This study was conducted to investigate the efficacy of supplementing the oil extracted from Jatropha curcas L. seeds with the oil extracted from roasted Vitis vinifera seeds regarding its oxidation stability during storage. Two sets of samples were formed: 1-Oil obtained from Jatropha curcas L. seeds; 2-a blend made from 95% oil extracted from Jatropha curcas L. seeds and 5% oil extracted from the roasted Vitis vinifera seeds. The samples were placed in dark bottles and stored in laboratory at an average temperature of 25°C for 12 months. Lipid oxidation kinetics was assessed according to the value of peroxide, acidity index, total polyphenol content and oxidation stability determined through the Handorn-Zürcher method (Rancimat). The samples supplemented with oil obtained from roasted Vitis vinifera seeds showed a much higher stability compared to oil samples obtained from non-supplemented Jatropha curcas L. seeds. Keywords: oil Jatropha curcas L.; oil Vitis vinifera; oxidation stability


Issue: 2016, Volume 67, Issue 6
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