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Utilization of novel and rapid techniques for characterization of neem Azadirachta indica seed oil and palm oil blends

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Published/Copyright: August 11, 2020

Abstract

The authentication of neem oil and its blending with inexpensive vegetable oil, such as, palm oil is a common practice in the neem oil industry. This study was conducted to investigate the neem kernel (Azadirachta indica) oil (NKO) by blending with palm oil and characterize it by studying its effect on the physicochemical properties, dielectric properties and fatty acid profiles of the blend. Blending significantly influenced the color, dielectric, structural and antimicrobial properties of the virgin oil. The NKO was rich in oleic (44.97%), stearic (21.27%), palmitic (16.88%) and linoleic acids (14.08%). The addition of palm oil into NKO significantly influenced the fatty acids profile , which was further confirmed by the FTIR spectra and the dielectric data. Overall, determination of moisture content, palmitic and stearic acid content, color parameter "a" and dielectric measurements were found to be fastest and precise way to detect the NKO and PO blends.


Corresponding author: Mehrajfatema Mulla, Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, P.O. Box 24885, Safat, 13109, Kuwait, E-mail:

Acknowledgments

The author expresses their gratitude to the Kuwait Institute for Scientific Research for providing the grant for the research work (Grant number FB117K).

  1. Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: This research was funded by Kuwait Institute for Scientific Research (Grant number FB117K).

  3. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Received: 2020-03-02
Accepted: 2020-06-23
Published Online: 2020-08-11

© 2020 Walter de Gruyter GmbH, Berlin/Boston

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