Oil Stability Index Research Articles

Spectroscopic and chemometric analysis and oil stability index characterization of thermo‐oxidized edible vegetable oils

AbstractEdible vegetable oils are sources of polyunsaturated fatty acids, necessary for a balanced diet capable of providing elements that act on the energetic, structural, and hormonal composition of humans. The growing consumption of these foods has encouraged the search for techniques capable of characterizing their compositions and transformations when subjected to industrial processes or during domestic use. We propose to analyze the transformations undergone by edible vegetable oils originating from different plants due to thermal oxidation. For this, dynamic viscosity, oxidative stability index, fatty acid profile, and infrared spectra determined before and after being subjected to thermal oxidation. The results from infrared spectroscopy were improved through Principal Component Analysis (PCA). Among other results, it was possible to establish correlations between the FTIR spectra, dynamic viscosity, and the profile of fatty acids, allowing the prediction of the concentration of polyunsaturated fatty acids (PUFA) after thermal oxidation by measuring the spectrum of samples before the thermal oxidation process. Furthermore, it is observed that the dynamic viscosity is strongly altered by thermal oxidation, which is directly related to the decrease in PUFA content. The results obtained can be used to predict quality factors of edible vegetable oils, helping to choose the right type of oil for each industrial or domestic process.Practical Applications: This research holds significant practical implications, particularly in detecting adulteration and fraud of edible vegetable oils. The developed method uses physicochemical properties and infrared spectroscopy with principal component analysis to characterize oils and to determine the oil stability index.

Evaluation of different roasting condition on yield, physico-chemical characteristics, and antioxidant activity of cold-pressed sacha inchi (Plukenetia volubilis) oil

Sacha inchi (Plukenetia volubilis) seed oil, which is extracted from sacha inchi seeds, may possibly establish a nutritive source which prosperous of nutraceutical value. It is paramount to assess the oil production potential of industrial oilseeds for manufacturing applications. Roasting is a key procedure for preparing oils of plant origin, which leads to crucial changes in the oil quality. With the aim of evaluating new sources for the industrial production of edible oil, the effect of different temperatures (60, 80, 100, and 120 °C) and times (10, 20, and 30 min) of roasting as an important pretreatment was evaluated on the yield, physical-chemical and qualitative properties of cold-pressed sacha inchi seed oil. Results showed that the oil yield, acid value (AV), peroxide value (PV), p-anisidine value, and oil stability index (OSI) increased, whereas the iodine value (IV) and conjugated diene (CD) content decreased with treatment temperature and time. There were no obvious different in the fatty acid composition. Prolonged roasting temperature and time increased tocopherol, phytosterol, squalene, total phenolic content (TPC), and antioxidant activity. Current findings indicated that thermal processing may have positive effect towards the quality and nutritional content of sacha inchi seed oil.

Oxidation stability of seed oils from four woody oil plant species

ABSTRACT The oil content, fatty acid, oil quality and oxidation stability of seeds of four woody oil plants (pecan, Camellia oleifera, Torreya grandis and walnut) were analyzed. The results showed that pecan oil had the strongest antioxidant activity, the variation range of FFA, peroxide value(PV), UV absorption, carbonyl value(CV) and OSI were the lowest; C. oleifera oil and T. grandis oil were the next, and walnut oil had the greatest variation range; besides, pecan oil contained higher tocopherol and total phenol(TP) content. Correlation analysis showed that, OSI was significantly positively correlated with OA, tocopherol and TP, and significantly negatively correlated with PA, LA, LOA and PV. The oxidation stability from superior to inferior is pecan oil, C. oleifera oil, T. grandis oil and walnut oil. Meanwhile, the oil content of pecan kernel was the highest, the fatty acid composition of pecan oil fulfills human dietary needs, it’s an high-quality edible oil. Abbreviations: PA: palmitic acid; POA: palmitoleic acid; SA: stearic acid; OA: oleic acid; LA: linoleic acid; LOA: linolenic acid; AA: arachidic acid; EA: cis-11-eicosenoic acid; UFA: unsaturated fatty acid;SFA: saturated fatty acid; FFA: free fatty acid; PV: peroxide value; CV: carbonyl value; TP: total phenols; OSI: oil stability index; UV: ultraviolet.

Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves.

The possibility of enriching the oil produced from Leccino cultivar olive fruits with phenolic and volatile compounds by adding olive leaves (2.5%) during industrial-scale production were investigated. Furthermore, the influence of the addition of leaves on the oil quality, composition, and oxidative stability during storage for 6 and 12 months was studied. A slight negative impact on the oil quality after processing with leaves was determined. The addition of leaves had no influence on the total saturated, monounsaturated, and polyunsaturated fatty acids in oils, while it influenced increases in total phenolic compounds (+29.55%), total secoiridoids (+29.43%), chlorophylls (+47.59%), and the oil stability index (+18.70%), and their higher values were also determined in the stored oils. The addition of leaves increased C5 volatiles (+10.50%) but decreased C6 volatiles (-10.48%). The intensity of most of the positive sensory characteristics increased in fresh oils obtained with leaves, and the established improvements were also maintained in the stored oils. The extractability of olive paste was positively affected by the addition of olive leaves, which increased the oil yield (+27.17%). The obtained results significantly contribute to the knowledge about the possibilities of enriching olive oils with bioactive compounds.

Phyto-chemical and bioactive compounds of pumpkin seed oil as affected by different extraction methods

Pumpkin (Cucurbita moschata Duch.) seeds of KH (Kashi Harit) cultivar were chosen for oil extraction by three different methods cold press extraction (CPE), soxhlet extraction (SE) and mechanical shaking extraction (MSE) method. SE method showed highest oil yield (38.03%) followed by CPE (33.25%) and MSE (26.36%) methods. Peroxide and acid value were found to be least in the CPE pumpkin seed oil (PSO) whereas oil stability index was highest in this oil. PSO is a good source of essential fatty acids as it contains significant amount (p < 0.05) of linoleic acid in the range of 44.38–44.47%. PSO also contains major sterols like campesterol, stigmasterol, β-sitosterol, ∆7,22,25-Stigmastratrienol, ∆7,25-Stigmastadienol, ∆5-Avenasterol, etc. CPE oil showed higher values for tocopherols (α, β, γ and δ) (4.01, 0.77, 12.51 and 6.42 mg/100 g, respectively), β-carotene (3.86 mg/kg), TPC (19.26 mg GAE/g), DPPH (46.35%) and squalene (352.63 mg/100 g). Thermal analysis of all oil samples revealed that no endothermic reaction occurred beyond 27.5 °C and remains at liquid state at room temperature. 1HNMR fingerprinting of PSO was carried out to determine the composition of major and minor oil constituents like mono and di-glycerides, aliphatic chains and fatty acids.

Effect of Adsorption Deacidification on the Quality of Peony Seed Oil.

To overcome the issues in the traditional deacidification processes of peony seed oil (PSO), such as losses of neutral oil and trace nutrients, waste discharge, and high energy consumption, adsorption deacidification was developed. The acid removal capacity of adsorbent-alkali microcrystalline cellulose was evaluated using the isothermal adsorption equilibrium and the pseudo-first-order rate equation. The optimized adsorption deacidification conditions included adsorbent-alkali microcrystalline cellulose at 3%, a heating temperature of 50 °C, and a holding time of 60 min. The physicochemical, bioactive properties, antioxidant capacities, and oxidative stabilities of PSO processed by alkali refining and oil-hexane miscella deacidification were compared under the same operating conditions. Fatty acid content was not significantly different across all three methods. The deacidification rates were 88.29%, 98.11%, and 97.76%, respectively, for adsorption deacidification, alkali refining, and oil-hexane miscella deacidification. Among the three deacidification samples, adsorption deacidification showed the highest retention of tocopherols (92.66%), phytosterols (91.96%), and polyphenols (70.64%). Additionally, the obtained extract preserved about 67.32% of the total antioxidant activity. The oil stability index was increased 1.35 times by adsorption deacidification. Overall, adsorption deacidification can be considered a promising extraction technology in terms of quality as compared to alkali refining and oil-hexane miscella deacidification.

Formation of Previously Undescribed Δ7-Phytosterol Oxidation Products and Tocopherylquinone Adducts in Pumpkin Seed Oil during Roasting, Screw-Pressing, and Simulated Culinary Processing at Elevated Temperatures.

The influence of pumpkin seed roasting conditions (110-140 °C) and screw-pressing on the formation of previously undescribed Δ7-phytosterol oxidation products and tocopherylquinone adducts with nucleophilic phosphatidylethanolamine species was investigated. The roasting process of pumpkin seed paste at a temperature above 120 °C for 30 min considerably enhanced the formation of Δ7-oxysterols. Targeted analysis [electron impact mass spectrometry (MS), 1D-nuclear magnetic resonance] led to the identification of five novel markers of pumpkin paste roasting, among which (3β,5α,22E,24S)-stigmasta-7,22-dien-6-one-3-ol (6-oxo-α-spinasterol), stereoisomers of (3β,5α,22E)-7,8-epoxystigmast-22-en-3-ol (7,8-epoxy-α-spinasterol), and (3β,5α)-22,23-epoxystigmast-7-en-3-ol (7,8-epoxy-α-spinasterol) were reported in edible oils for the first time. Simulated culinary processing provided novel stereoisomers of (3β,5α,22E)-stigmasta-7,22-dien-3,6-diol, unusual (3β,5α,22E)-stigmasta-7,22-dien-6,15-dione-3-ol, and (5α,22E)-stigmasta-7,22-dien-3-one accompanied by minor stereoisomers of (3β,5α)-7,8;22,23-diepoxystigmastan-3-ol. Moreover, a clear relationship between the pumpkin seed oil stability index and synergistic effect of glycerophospholipids with present tocochromanols was found. High-resolution atmospheric pressure chemical ionization-MS experiments clearly demonstrated the formation of various γ-tocopherylquinone adducts with primary amines, namely, octylamine. The mitigation strategy of potentially detrimental oxysterols from pumpkin seed oil included optimization of processing parameters while maintaining the formation of desirable sensory-active compounds.

Nutritional quality evaluation of oil and fatty acid profile in various genotypes/varieties of Indian mustard [Brassica juncea Czern &amp; Coss (L.)

Brassicas are one of the most agronomically eminent oilseeds that are employed as a variety of oilseed, vegetable, and fodder crops. The experiment was conducted with thirty-four genotypes/varieties seeds of Indian mustard [Brassica juncea Czern &amp; Coss (L.)] for oil content, Iodine value, oil stability index and fatty acid composition during 2018-2019. The experiment was laid out in completely randomized design with three replications. The range of variability of contents of oil, palmitate, stearate, oleate, linoleate, linolenate, ecosenate, doecosenate, iodine value and oil stability index varied from 33.52 to 42.15%, 1.53 to 4.98%, 0.16 to 2.71%, 5.06 to 17.78%, 17.88 to 32.15%, 11.82 to 19.85%, 5.44 to 11.89%, 28.82 to 47.66%, 114.43 to 131.71 and 1.08 to 1.99, respectively. The Brassica juncea genotype-KMR-15-6 followed by genotype- KMR-17-6 had the higher oil content, oleic acid content and low value of erucic acid which indicates that seed oil this B. juncea species genotype is possibly suitable for both human consumption and industrial purposes.

Degree of oxidation of sonicated soybean oil using various sonication process parameters

SummaryThis research aimed to examine the effect of high‐intensity ultrasound (HIU) on the oxidation of soybean oil (SBO). Samples (5, 100, and 250 g) were sonicated at 25 °C using various sonication conditions: power level (settings 1, 5, and 9), tip size (12.7, 3.2, and 2 mm), and duration (5, 10, and 60 s). After sonication, the degree of oxidation of samples (sonicated and non‐sonicated SBO) were analysed using peroxide value (PV), oil stability index (OSI), and volatile compounds. Sonication was applied to obtain a range of absolute power (0–123.5 W), power density (0–14.2 W cm−3), and power intensity (0–1,120 W cm−2) values. The highest power density and power intensity were obtained with the highest HIU setting with the 3.2 mm tip. The highest power was obtained when HIU was applied using a 12.7 mm tip and setting 9 in 250 g of sample. No significant difference (P &gt; 0.05) was observed in PV (0.20 ± 0.01 mEq kg−1) nor OSI (10.05 ± 0.04 h), among the various sonication conditions tested. In addition, no differences were observed in the volatile compounds obtained. These results show that HIU can be used under mild sonication conditions such as the ones needed to change the physical properties of lipids without causing oxidative deterioration.

Designing edible oil blends to achieve ideal fatty acid composition for human consumption

Aim: To study the effect of blending on improvement of nutritional properties and oxidative stability of edible oils. Methodology: Two hundred and thirty one blends were formulated by mixing oils of five different oilseed crops viz. Indian mustard (MUS), canola oilseed rape (CNL), sesamum (SES), sunflower (SUN) and groundnut (GNT) in different proportions. The fatty acid profile of oil blends were analyzed using Gas chromatography. Results: Fatty acid analysis helped in selecting a total of 26 blends out of 231 blends on the basis of saturated fatty acid (SFA) content &lt; 10%; ideal ω-6: ω-3 ratio (3.5-10:1) and proportion of oleic acid &gt;50%. These oil combinations also possessed high smoke point (241.3-253.77°C) and oil stability index (OSI) (1.48-2.74) indicating their suitability for cooking at higher temperatures. Interpretation: The results clearly show an increase in the OSI of both SUN and SES oil on blending with CNL oil, alternatively, CNL oil get benefitted with EFAs due to blending with SUN and SES oil. The blends of CNL with SUN and SES were more suitable compared to single oils and introducing them in the market holds the potential to reduce malnourishment and associated ill health.

Prensagem de semente de maracujá: Eficiência da prensagem e qualidade do óleo

Abstract The passion fruit juice production generates around 70% of by-products comprising rind, seeds and arils that are commonly discarded. The seeds consist of 4% of fruit weight with the potential to produce around 2,500 ton/year of high added-value oil in Brazil. In this work, passion fruit seeds from different juice manufacturers and the effect of the seed moisture were evaluated towards oil quality and extraction efficiency, using a continuous expeller press of 100 kg/h capacity. The seeds were washed and dried before pressing. The main fatty acids detected were linoleic (67% to 68%), oleic (16% to 17.4%) and palmitic (11%). The oil quality and oil recovery depended on the seed oil content, i.e., the seed moisture before pressing and the different provenances of the seeds. Significant differences were observed for oxidative stability, acidity and conjugated dienes (p &lt; 0.05) for oils from different fruit juice manufacturers. Among them, only one met the requirements of Brazilian regulation regarding oil acidity (less than 2%), thus indicating the need for an effective waste treatment process after juice extraction. Regarding the seed moisture, the highest Oil Stability Index (OSI) (7.4 h) and lowest free fatty acid content (0.63%) were obtained for the oil from the lowest seed moisture content. The oil recovery varied from 78% to 89% and the cake oil content was lower than 8% showing the elements of the feasibility of the process to obtain good quality oil.

Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability

In order to optimize the screw-press extraction conditions of oil from goldenberry (Physalis peruviana L.) seeds obtained from nectar processing waste, a face centered design was applied. The oil was extracted at different temperatures (60, 80, and 100°C) and seed moisture contents (8, 10, and 12%). Oil recovery (OR) increased and residual oil in the cake decreased significantly as moisture content and temperature were reduced; oil moisture and volatile matter as well as acid value, K232, K268, and p-anisidine, respectively, decreased proportionally with the moisture extraction. Thus, the highest OR (86.4%) and the best quality were obtained at 8% moisture content and 60°C pressing temperature. Under these conditions, the extracted oil presented high linoleic acid (76.0%), iodine value (140.0 mg I2/g), and refractive index (1.4769). The oil stability index, measured by Rancimat, varied from 3.65 h (120°C) to 14.87 h (100°C); the predicted shelf life at 25°C was 120.4 days and the activation energy was 85.6 kJ/mol. The results highlighted that screw-pressing of goldenberry seeds provides quality oil without employing polluting and hazardous solvents.

Physicochemical Characteristics and Thermal Stability of Perilla Seed Oil of Indian Origin

There is an increasing interest of food scientists in finding new alternatives to PUFA rich edible oil. Perilla seed oil (CPSO), an underutilized oilseed, can be used as an edible oil source. Oil extracted by the cold-pressed method from perilla seeds gives a yield of 36.50%. This study reports the physicochemical properties, the oxidative and thermal stability of the cold-pressed perilla seed oil. The viscosity, specific gravity, refractive index, and smoke point of CPSO were 28 m.Pa.s, 0.92, 1.43, and 241 ℃, respectively. The peroxide, acid, iodine, saponification value, and unsaponified matter of CPSO were 4.81 meq O2/kg oil, 1.61 g KOH/kg oil, 132 g KOH/kg oil, 180 g I2/kg oil, and 0.64%, respectively. It consists of high α -linolenic acid (55.80% of total oil) followed by oleic acid (20.54%). The extracted oil is analyzed for its thermal stability (peroxide value, free fatty acids, p- anisidine value, totox value, and total polar compounds) and storage stability for 120 days in two different storage conditions (refrigerated and room temperature). Despite having high nutritional benefits, the oil stability index (0.50 h) of the perilla seed oil is low, limiting its utilization as a frying oil. Therefore, perilla seed oil requires process optimization to increase its stability during heating.

Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts (Carya illinoinensis (Wangenh. K. Koch)).

Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5–83.0 and 79.8–85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0–43.5% and AC by 21.8–24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernelsʹ moisture, oil content and microstructure play an important role in the effectiveness of PEF.

Technological and bioactive properties of wheat glutenin hydrolysates prepared with various commercial proteases

This study aimed to investigate the effect of different types of proteolytic enzymes (flavourenzyme, savinase, subsitilin, and savinase) on the technological and bioactive properties of glutenin hydrolysate. The degree of hydrolysis (DH) of the glutenin proteins significantly differed according to the enzyme types (p < 0.05). SDS patterns showed that the number and density of the bands decreased as the DH increased and the lowest molecular weight peptide fractions was observed in savinase and subsitilin hydrolysates. In general, hydrolysates with low DH had superior technological properties (oil absorption capacity, hydrophobicity, emulsifying activity, and stability index) compared to the higher ones. After enzymatic hydrolysis, the β sheet (%) of the hydrolysates increased, and the β turn (%) decreased compared to the control sample. The antioxidant capacity of the glutenin significantly increased by enzymatic hydrolysis (p < 0.05). The highest ABTS radical scavenging activity and FRAP activity was found in savinase and subsitilin hydrolysates with relatively higher DH. All hydrolysates exhibited an anti-diabetic effect depending on the DH. The anti-diabetic activity of the hydrolysate increased with increasing DH value. Hydrolysate samples showed no cytotoxic effect on the HEK293 healthy cell line, whereas hydrolysates exhibited cytotoxic effects on MIA PaCa 2 and CaCo 2 cancer cell lines.

Evaluation of oxidative stability, fatty acid profile and quality physico-chemical parameters of Brazil nut, coconut and Palm oils

The aim of this study was to assess the oxidative stability (OS) of oils Brazil nuts, coconut and palm, as well as determine the quality parameters: acid value (AV), humidity, ash content, and fatty acid profile (FA). According to the results the oils of Brazil nuts, coconut and palm oil showed AV of 2.02, 2.49 and 5.92 mg KOH g-1, humidity of 0.060, 0.101 and 0.040% and ash of 0.010, 0.005 and 0.009%, respectively. Considering FA, the Brazil nut oil showed greater amount of linoleic acid (38.61%) and oleic acid (31.95%) in its composition. While in coconut oil the major amounts were lauric acid (35.22%) and myristic (17.43%) and in the palm oil, oleic acid (48.30%) and palmitic (28.67%). The OS analysis showed that there is a relationship between the FA chemical composition of each oil and oxidative stability index (OSI) that relates to the resilience capacity to lipid degradation.

Considering the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions

This study evaluated the oxidative stability of olive, sesame, and sunflower oils at different temperatures (4, 25, and 37 C) and in exposure to light for three months. Acidity, peroxide, anisidine, conjugated dienes (CD), and conjugated trienes (CT) and oil stability index (OSI) were measured to investigate the stability of the oils. For all samples, free fatty acid content was almost constant. Temperature and sunlight accelerated the oxidation specifically by an increase in peroxide value and CDs, but anisidine and CTs were not significantly influenced by these variables. The obtained results showed cold-pressed oils had a high tolerance against the formation of the oxidation secondary products. The OSIs were found to be 9.19, 7.06, and 4.73 h for sesame, sunflower, and olive oils, respectively. Among the tested oils, sesame oil had the highest stability. Generally, if storage conditions are optimized, cold-pressed oils can preserve their stability for a longer period.

Oil quality of pistachios (Pistacia vera L.) grown in East Azarbaijan, Iran

Pistachio nut as a strategic product has a special place from nutritional and economical points of view. Its quality can be affected by variety, growing origin and climate. In the present study, the chemical composition of pistachio nuts harvested from different parts of East Azarbaijan province in Iran (Jolfa, Marand, Soufian, Azarshahr and Islamic Island) was investigated. The nuts had oil content of 49.9 to 58.5% and moisture content of 35.2 to 47.9. The acidity, peroxide values and the oil stability index (OSI) of the extracted oil were 0.03 to 0.3%, 0.19 to 1.0 meq O2/kg oil and 12.4 to 17 h, respectively. In addition, the chlorophyll content was found to be 15 to 72 mg pheophytin/kg oil and the carotenoid content was 5.4 to 11.5 mg/kg. In the fatty acid composition of the oil samples, oleic acid was the main fatty acid (52.5–63.9%), followed by linoleic acid (27.1–37.2%), palmitic acid (4.6–10.3%), palmitoleic acid (0.6–1.2%), stearic acid (0.1–1.3%) and linolenic acid (0.3–0.4%). Total tocopherol content of the pistachio oil samples was (125–258 mg/kg oil) which γ-tocopherol was the main tocol (112–232 mg/kg oil), followed by δ-tocopherol (5.3–19.3 mg/kg oil) and α- tocopherol (1.2–6.1 mg/kg oil). Total sterol content of the samples found to be (1125–2784 mg/kg oil). The most abundant sterol in the oils was β-sitosterol (966–2419 mg/kg oil) and other detected sterols were Δ5-avenasterol (72.6–170 mg/kg oil), campesterol (47.4–128 mg/kg oil), Stigmasterol (12.3–27.8 mg/kg oil) and cholesterol (8.3–39 mg/kg oil). The obtained results showed that origin had significant effects on oil composition. These data can be used to evaluate the nutritional value and authenticity of the oils and as useful information in establishing standards.

Simplicity is a Worthwhile Goal but Does Not Always Provide the Correct Answer

Simplicity is a Worthwhile Goal but Does Not Always Provide the Correct Answer

Evaluation of Antioxidant Potential and Chemical Composition Blends of Sunflower Oil (Helianthus annuus L.) with Coconut Oil (Cocos nucifera L.)

Coconut oil has more than 90% of saturated fatty acids. Of this percentage, about 47% of lauric acid, an important saturated acid that gives great stability to oxidation, in addition to benefic properties such as anti-inflammatory. Sunflower oil also presents important properties for daily balance of the body, however, the high amount of unsaturated fatty acids provides low oxidative stability. Knowing the nutritional values of both raw materials under study, the aim of this study was to mix them in two different proportions: 50% sunflower + 50% coconut (blend 1) and 70% sunflower + 30% coconut (blend 2), in order to evaluate the antioxidant potential and chemical composition, by analysis of fatty acids content; antioxidant activity (DPPH); phenolic compounds; oxidative stability, by accelerated oxidation test, Rancimat method. The acidity values for both pure oils and blends are within the values established by Anvisa and Codex Alimentarius, and phenolic compounds were proportional to the amount of sunflower oil incorporated into the coconut oil. The values of oil stability index (OSI), determined by Rancimat, were high, especially for coconut oil, and in the mixtures, the increase in oxidative stability was proportional to the amount of coconut oil added to sunflower oil. DOI: http://dx.doi.org/10.17807/orbital.v11i4.1226