Thesis (Ph.D.) - Cairo University - Institute of African Research and Studies - Department of Natural Resources

Food fortification was the recent technique used for the intervention in case of lacking some nutrients in the diet. Sunflower, cottonseed and palm olein oils were fortified with vitamins A and E (natural antioxidant) and used in this study to formulate ten oil blends for frying purposes to enhance their nutritional value and oxidative stability. Also corn and sunflower oils were fortified of vitamins A and E and used as salad oils. The general characteristics, fatty acids composition and oxidative stability of fortified and unfortified oils are compared and evaluated. The biological effects of fortified salad oils and their utilization in preparing functional mayonnaise and its sensory quality were studied. Palm olein was the highest source of oleic (n-9FA), palmitic and free from linolenic acid (n-3FA), while sunflower oil was the richest in linoleic (n-6FA) followed by cottonseed and palm olein oils. FAs composition of salad oils indicated that sunflower oil had higher amounts of linoleic acid and total unsaturated FAs and lower content palmitic acid compared to corn oil. No much difference in refractive indices were observed between palm olein, cottonseed and sunflower oils their blends. The induction period using Rancimat method of palm olein at 110{u00BA}c was much higher than of both cottonseed and sunflower oils as the induction period at 110{u00BA}C was 21.9 and 9.9 hrs. for palm olein and both cottonseed and sunflower oils respectively. 3F and 6F oil blends (53.5% saturated SFA had the highest relative SFA). The OSI and RS% values of fortified oils and their blends with vitamins A and E were much higher compared to the corresponding nonfortified ones

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