The results showed that all the
blends were in agreement with the maximum Codex standard
peroxide value (10 meq O2/kg) for vegetable oil deterioration. The
nutritional contribution of the three minor components of tocopherol,
tocotrienols and c-oryzanol in RBO blends may have conferred
this greater oxidative stability (Gulla & Waghray, 2011).
The lowest and the highest PV of RBO + OO and RBO + MO could
be due to the predominance of MUFA (oleic acid) and PUFA in these
blends respectively (Table 2).