Fataneh Hashempour-Baltork
1, Mohammadali Torbati
1*, Sodeif Azadmard-Damirchi
2,3, Geoffrey Peter Savage
41 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.
Abstract
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.