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CiteScore (2016): 2.10

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Adv Pharm Bull. 2017;7(1):97-101.
doi: 10.15171/apb.2017.012
PMID: 28507942
PMCID: PMC5426739
Scopus id: 85017561985
  Abstract View: 235
  PDF Download: 233

Research Article

Quality Properties of Sesame and Olive Oils Incorporated with Flaxseed Oil

Fataneh Hashempour-Baltork 1, Mohammadali Torbati 1 * , Sodeif Azadmard-Damirchi 2, Geoffrey Peter Savage 3

1 Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
2 Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
3 Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand.

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.

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Submitted: 28 Dec 2016
Revised: 29 Jan 2017
Accepted: 30 Jan 2017
First published online: 13 Apr 2017
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