Abstract
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.Methods: This study was designed to evaluate the chemical, nutritional and rheological properties of oil mixtures in three ratios of olive: sesame: linseed, 65:30:5; 60:30:10 and 55:30:15. Acidity value, peroxide value, rancimat test, fatty acid profile, nutritional indexes and rheological properties of the oil blends were determined. The nutritional quality was determined by indexes, including the atherogenic and thrombogenic indexs; the ratios of hypocholesterolemic: hypercholesterolemic; poly unsaturated fatty acid: saturated fatty acid and the ω6:ω3.Results: The results indicated that blending of other vegetable oils with linseed oil could balance ω6:ω3. Results showed that formulated oils had a good balance of oxidation stability and nutritional properties as well. Rheological data showed that these oil blends followed Newtonian behavior at 4°C and 25°C.Conclusion: According to the results, addition of linseed oil to vegetable oils containing high levels of bioactive compounds was a simple and economic practice to obtain a functional oil with good nutritional and stability properties.
Highlights
Vegetable oils are an important part of our daily diet
The nutritional quality and the potential of oils to prevent diseases can be evaluated by five factors: atherogenic index (AI), thrombogenic index (TI), hypocholesterolemic: hypercholesterolemic ratio (HH), polyunsaturated fatty acids: saturated fatty acids (PUFA:SFA) and the ω6:ω3 ratio, which are calculated from the fatty acids in the oils
Acidity Acidity of vegetable oils is a qualitative parameter for determination of triacylglycerol hydrolysis and levels of free fatty acids (FFA)
Summary
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 in regard to vegetable oils.[1,2] The nutritional quality and the potential of oils to prevent diseases can be evaluated by five factors: atherogenic index (AI), thrombogenic index (TI), hypocholesterolemic: hypercholesterolemic ratio (HH), polyunsaturated fatty acids: saturated fatty acids (PUFA:SFA) and the ω6:ω3 ratio, which are calculated from the fatty acids in the oils. AI, TI and H:H are used as predictor factors for cardiovascular disease.[3] PUFA are essential fatty acids and they can be divided into two groups; omega 3 and omega 6. Based on their structures, each group has important roles in the improvement of the immune system, prevention of cancer and cardiovascular diseases.[4] Commonly consumed oils, such as sunflower, corn, grape seed and rice bran oils, have high levels of ω6 fatty acids and, lead to increases in the ratio of ω6 compared to ω3 fatty acids. The optimal ratio and balance of these fatty acids has an important effect on their functional properties.[5]
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