ANTIOXIDANT STABILITY IN PALM AND RICE BRAN OIL USING SIMPLE PARAMETERS

Abstract

Fats and oils are recognized as essential nutrients in human diets. Nutritionally, they are concentrated source of energy (9 cal/ gram); provide essential fatty acids which are the building blocks for the hormones needed to regulate bodily systems; and are a carrier for the oil soluble vitamins A, D, E and K. Kinematic Viscosity of unheated and heated (270°C) rice bran oil is measured 30o to 90°C. In this paper, the antioxidant stability in palm oil and rice bran oil at different times of heating is investigated using the parameters like density, viscosity, adiabatic compressibility and acoustic impedance of the oils at different times of heating. The antioxidant stability is resolute at every time of heating. Hence, it can be recommended that rice bran oil can be used for frying without adverse effect preventing the incidence of malignancy and coronary heart diseases.