Adv Pharm Bull. 2018;8(1):107-113.
doi: 10.15171/apb.2018.013
PMID: 29670845
PMCID: PMC5896384
  Abstract View: 302
  PDF Download: 431

Research Article

Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil

Fataneh Hashempour-Baltork 1, Mohammadali Torbati 1 * , Sodeif Azadmard-Damirchi 2,3, Geoffrey Peter Savage 4

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 and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran.
4 Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand.


Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage. Methods: This study was designed to evaluate the chemical, nutritional and rheological properties of oil mixtures in three ratios of olive: sesame: linseed, 65:30:5; 60:30:10 and 55:30:15. Acidity value, peroxide value, rancimat test, fatty acid profile, nutritional indexes and rheological properties of the oil blends were determined. The nutritional quality was determined by indexes, including the atherogenic and thrombogenic indexs; the ratios of hypocholesterolemic: hypercholesterolemic; poly unsaturated fatty acid: saturated fatty acid and the ω6:ω3. Results: The results indicated that blending of other vegetable oils with linseed oil could balance ω6:ω3. Results showed that formulated oils had a good balance of oxidation stability and nutritional properties as well. Rheological data showed that these oil blends followed Newtonian behavior at 4°C and 25°C. Conclusion: According to the results, addition of linseed oil to vegetable oils containing high levels of bioactive compounds was a simple and economic practice to obtain a functional oil with good nutritional and stability properties.
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Submitted: 27 Nov 2017
Revised: 21 Feb 2018
Accepted: 24 Feb 2018
First published online: 25 Feb 2018
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