Key Points
Consuming edible oils with healthy levels of essential fatty acids, appropriate stability to heat treatment and storage is a very important issue in the food industry. Blending is the simplest physical and economical procedure to change fatty acid composition, increase the bioactive components and natural antioxidants and make a new oil at an affordable price. In the present study, flaxseed oil was blended with sesame and olive oils in different ratios to provide optimal essential fatty acids with a suitable stability and high bioactive content. Incorporating sesame and olive oils with flaxseed oil led to improvement in oxidative stability parameters during storage and also had positive effect on nutritional quality of final product. Oil blends with 10 and 15% of flaxseed oil showed the optimal ratio of essential fatty acids. Blends with 10% flaxseed oil had the highest oxidation stability. This study illustrates that using flaxseed oil in vegetable oil blends can yield an effective level of bioactive compounds, balanced fatty acid ratios and suitable stability.
ABSTRACT
Purpose: Suitable ratio of essential fatty acids has an important role in maintaining good health. There is no pure oil with an ideal fatty acid composition and oxidative stability. The main goal of the present study was to evaluate the physical, chemical and nutritional properties of oil obtained by blending flaxseed oil as a rich source of ω3 fatty acids with sesame and olive oils. Methods: Three different ratios (65:30:5, 60:30:10 and 55:30:15) were prepared using olive, sesame and flaxseed oils. These mixtures were stored at 4°C and 24°C and their quality and physicochemical properties were determined by measuring the fatty acid composition, phenolic compound, peroxide, anisidine values and schaal tests. Results: Fatty acid composition indicated that adding 10% and 15% flaxseed oil into blends have suitable ratio of essential fatty acids. The sample which contained 5% flaxseed oil had the highest phenolic content among treatments and these compounds showed a significant decrease during storage. A significant increase (p<0.05) was observed in peroxide values of all samples during storage. Increasing the flaxseed oil content in the blends, lead to an increase of the anisidine value. Conclusion: Blending sesame and olive oils with flaxseed oil produced oil blends with a good balance of essential fatty acids. Although peroxide and anisidine values increased during storage of the oil blends; the blends were of a good quality for home and industrial use.
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