Physicochemical characteristics, oxidative stability, pigments, fatty acid profile and antioxidant properties of co-pressed oil from blends of peanuts, flaxseed and black cumin seeds

Abstract

Peanut (PS) oil is low in ω3 fatty acid (FA) and antioxidants while black cumin seeds (BS) and flaxseed (FS) oil had higher antioxidants and ω3 FA, respectively. In this study, raw PS premixed with BS and FS at 10, 20, 30 and 40% levels (individually or collectively) were co-pressed (CP) to improve oxidative stability index (OSI), nutritional and FA profile of oil. The twelve co-pressed oils varying in proportion of PS, BS and FS were investigated and compared. The oil yield, viscosity, L* value, atherogenicity (AI) and thrombogenicity (TI) indices decreased while RI, total phenolic content (TPC), chlorophyll content (ChC), carotenoid content (CaC), radical scavenging activity (RSA), a* and b* value increased by increasing proportion of BS and FS collectively or individually in co-pressing seed mixtures. The AI, TI and ω6/ω3 ratio was improved by increasing the proportion of FS (10–40%) while increment in TPC, ChC, CaC, OSI and RSA was observed by increasing proportion of BS (10–40%) in co-pressing process. The study suggests co-pressing PS with 20%BS and 20%FS collectively for improving the AI, TI, OSI, ω6/ω3 ratio and nutritional qualities of oil.