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.
Highlights
Oils and fats have important roles in cooking, frying and salad dressings or in food formulations; they make an important contribution to our diet and our health
Most of the oils consumed in our daily diet such as corn, sunflower, rice bran and grape seed oils have a high amount of ω6fatty acids and lead to ω6:ω3 ratio increases ranging from 8-12:1; this ratio should be 4:1.1 ω3 and ω6 fatty acids are essential for normal growth and have an important role in the prevention of cancer and cardiovascular diseases as well as the improvement of immune function
Results show that fatty acid compositions of flaxseed, sesame and olive oils used in this study are in agreement with previously published data.[16]
Summary
Oils and fats have important roles in cooking, frying and salad dressings or in food formulations; they make an important contribution to our diet and our health. Most of the oils consumed in our daily diet such as corn, sunflower, rice bran and grape seed oils have a high amount of ω6fatty acids and lead to ω6:ω3 ratio increases ranging from 8-12:1; this ratio should be 4:1.1 ω3 and ω6 fatty acids are essential for normal growth and have an important role in the prevention of cancer and cardiovascular diseases as well as the improvement of immune function. The ω6 eicosanoids without ω3 fatty acids are pro-inflammatory and may lead to high blood pressure, cardiovascular diseases and arthritis.[1] their balance is very important in our daily intake. Pure vegetable oils can have low functional characterization or nutritional properties. Using olive oil or sesame oil alone has some drawbacks such as their low amount of ω3 essential fatty acids. Instead, flaxseed oil is a rich source of ω3, tocopherols and other bioactive compounds,[2] but in pure form it is very unstable and oxidizes quickly
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