Date Published: March 18, 2018
Publisher: Tabriz University of Medical Sciences
Author(s): Fataneh Hashempour-Baltork, Mohammadali Torbati, Sodeif Azadmard-Damirchi, Geoffrey Peter Savage.
Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage.
Vegetable oils are an important part of our daily diet. Many diseases, such as cardiovascular disease, cholestasis, obesity and other related diseases, are caused by an unbalanced diet particularly in regard to vegetable oils.1,2
Blending linseed oil with sesame and olive oils created a positive nutritional effect with improved stability in formulated oils. Oxidative stability parameters (AV and PV) showed the oil blends have good stability during storage. The Rancimat results showed that the 65:30:5 mixture could be used as a cooking oil, but 60:30:10 and 55:30:15 treatments could be used as salad oils. Furthermore, blended oils had good nutritional indexes, including AI, TI, HH, PUFA: SFA and ω6:ω3 ratio. All treatments showed Newtonian behavior and increasing temperature, and the content of linseed oil in the mixtures lead to decreases in their viscosity. This study indicated that incorporation of linseed oil with sesame and olive oils can give a functional oil with a balanced ω6:ω3 ratio, positive levels of bioactive compounds and suitable stability.
Funding for this study was provided by Tabriz University of Medical Sciences and the Department of Food Science and Technology.
Authors declare no conflict of interest in this study.