The Indian Journal of Nutrition and Dietetics

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Physicochemical Characteristics of Vegetable Oils and their Blends with Respect to Nutritional Significance


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1 Department of Food Science and Nutrition, Avinashilingam Deemed University, Coimbatore-641 043, India
     

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Rice bran oil derived from the outer layer of rice caryopsis is considered to be an important edible oil due to the presence of high percentage of unsaturated fatty acids and certain nutritionally and medicinally important minor constituents such as tocopherols, tocotrienols and oryzonol. Among the commonly used vegetable oils, sesame oil is known to be the most resistant to oxidative rancidity.
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  • Physicochemical Characteristics of Vegetable Oils and their Blends with Respect to Nutritional Significance

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Authors

U. Archana
Department of Food Science and Nutrition, Avinashilingam Deemed University, Coimbatore-641 043, India
S. Premakumari
Department of Food Science and Nutrition, Avinashilingam Deemed University, Coimbatore-641 043, India

Abstract


Rice bran oil derived from the outer layer of rice caryopsis is considered to be an important edible oil due to the presence of high percentage of unsaturated fatty acids and certain nutritionally and medicinally important minor constituents such as tocopherols, tocotrienols and oryzonol. Among the commonly used vegetable oils, sesame oil is known to be the most resistant to oxidative rancidity.