New vegetable oil blends to ensure high biological value and oxidative stability

Tamara Nosenko,Anastasiya Demydova,Volodymyr Bakhmach,Tetyana Berezka,Dmitrij Matukhov,Evgeniya Shemanska,Taisiya Sidorenko,Tetyana Arutyunyan

doi:10.15587/1729-4061.2017.111451

Abstract

The compositions of fatty acids of 15 types of vegetable oils of cold pressing have been studied to develop and justify the blends of sunflower oil with camelina oil, flaxseed oil and walnut oil as those that have reasonable ratios of ω -3: ω -6 polyunsaturated fatty acids. The autocatalytic oxidation of the blends was studied at a storage temperature of (20±2) oС with free access of light and air. A significant slowdown in the rate of accumulatng peroxides and free fatty acids was established when blending 45 % of walnut oil or 40 % of camelina oil with the appropriate amount of sunflower oil. The developed blend of 55 % of sunflower oil plus 45 % of walnut oil has been found to have a ratio of ω -3: ω -6 polyunsaturated fatty acids close to that recommended for daily nutrition. Blends of vegetable oils with a higher ratio of ω -3: ω -6 fatty acids (75 % of sunflower oil plus 25 % of flaxseed oil and 60 % of sunflower oil plus 25 % of camelina oil) are recommended by the authors for therapeutic nutrition. Blending of traditional sunflower oil with other types of vegetable oils makes it possible to solve two problems – to increase the biological value of fat by optimizing the fatty acid composition and to increase resistance to oxidative spoilage. The developed blends of sunflower oil with walnut oil or camelina oil are stable to oxidation, so they can be recommended for making health-improving products.

Highlights

Nowadays, human health and longer life expectancy are among the most important medical and social issues
Linoleic acid is the main representative of the Technology organic and inorganic substances family of omega-6 (ω-6) polyunsaturated fatty acids, and α-linolenic acid represents omega-3 (ω-3)
It has been proven that natural vegetable oils are not balanced by the content of fatty acid fractions in terms of modern requirements for rational nutrition

Summary

Introduction

Human health and longer life expectancy are among the most important medical and social issues. A special concern in solving this problem refers to rational nutrition In this regard, it is important to create functional products containing the necessary nutrients and not differing in taste and appearance from traditional ones [1]. Fats and oils are a source of energy and plastic substances and an important pool of physiologically functional ingredients such as polyunsaturated fatty acids (PUFAs), vitamins, phospholipids, and other bioactive components. The content of the main polyunsaturated fatty acids, primarily linoleic (C18:2) and linolenic (C18:3) acids, is the most important factor in the biological value of a vegetable oil. Polyunsaturated fatty acids perform important biological functions. They are components of the phospholipids of all cell membranes that regulate the transfer of impulses and the work of receptors. The most important task is to create mixtures of vegetable oils that contain polyunsaturated fatty acids and have a high resistance to oxidation

Literature review and problem statement

The aim and objectives of the study

Findings

Conclusion