Physico Chemical Properties and Fatty Acid Profile of Blended Vegetable Oil

Abstract

Modifying dietary fat intake is essential for reducing and preventing cardiovascular disease risk. In recent years, blending oil has shown to be a more commercially viable method of improving the nutrient profile of oil while preserving a balanced fatty acid composition. The present study aims at designing blended oil and analysing its physicochemical properties and fatty acids profile. Flaxseed, groundnut, safflower, gingelly, and sunflower oil were acquired from retail outlets in Coimbatore. All five vegetable oils were combined into two blends: blended oil - I (Sunflower - 50 ml: Flaxseed-12.5 ml: Groundnut-12.5 ml: Gingelly-12.5 ml: Safflower-12.5 ml) and blended oil - II (Safflower -50 ml: Flaxseed-12.5 ml: Sunflower-12.5 ml: Groundnut-12.5 ml: Gingelly -12.5 ml). The physical and chemical properties of the blended vegetable oil. Fatty acids profiling of blended oil was carried out using the standard procedure using Gas Chromatography Flame Ionization Detector. Modified oil was equally beneficial in terms of fatty acid composition. The peroxide values of blended oil-I and II was found to be 0.1 Meq/kg and 0.1 Meq/kg, respectively. The saturated fatty acid content of blended oil I and II were found to be 26.67±2.08 and 16.67±2.08, respectively, whereas the monounsaturated fatty acid content of both blended oil I and II was reported to be 28.67±2.08. The polyunsaturated fatty acid content of blended oil I and II were observed to be 39.67±2.08 and 39.33±2.08, respectively. Thus the formulated blended oil with the combination of different types of oil was suggested to be superior compared to common cooking oil like sunflower and safflower oil.