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Adv Pharm Bull. 2017;7(1): 97-101. doi: 10.15171/apb.2017.012
PMID: 28507942        PMCID: PMC5426739

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

Cited by CrossRef: 17


1- Shin D, Kim D, Yune J, Kwon H, Kim H, Seo H, Han S. Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction. Food Sci Anim Resour. 2019;39(3):446 [Crossref]
2- Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Peter Savage G. Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil. Adv Pharm Bull. 2018;8(1):107 [Crossref]
3- Sharma K, Kumar M, Lorenzo J, Guleria S, Saxena S. Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending. J Americ Oil Chem Soc. 2023;100(1):5 [Crossref]
4- Fotouo-M. H, Robbertse P, du Toit E. Influence of storage conditions on the quality and stability properties of Moringa oleifera cooking oil. Acta Hortic. 2021;(1306):171 [Crossref]
5- Hou L, Yang M, Sun X, Zhang Y, Wang B, Wang X. Effect of Flaxseed Addition on the Quality and Storage Stability of Sesame Paste. J Oleo Sci. 2023;72(2):117 [Crossref]
6- Le Gresley A, Ampem G, Grootveld M, Naughton D. Suppressing thermo-induced peroxidation products in peroxidatively-susceptible frying oils by the employment of culinary oil blend formulations. Journal of Food Composition and Analysis. 2024;125:105747 [Crossref]
7- Gebremeskel A, Ngoda P, Kamau‐Mbuthia E, Mahungu S. The effect of roasting, storage temperature, and ethanoic basil (Ocimum basilicum L.) extract on the oxidative stability of crude sesame (Sesamum indicum L.) oil. Food Science & Nutrition. 2022;10(8):2736 [Crossref]
8- Hashempour-Baltork F, Farshi P, Jannat B, Dadgarnejad M, Asgharian R, Khosravi-Darani K, Hosseini H. Total and Partial Replacement of Meat by Mycoprotein in Hamburger: Physico-Chemical, Nutritional, Mechanical, and Overall Acceptability. CNF. 2024;20(3):349 [Crossref]
9- Dhyani A, Singh P, Chopra R, Garg M. Enhancement of Oxidative Stability of Perilla Seed Oil by Blending It with Other Vegetable Oils. J Oleo Sci. 2022;71(8):1135 [Crossref]
10- Gao H, Yu J, Chen N, Zeng W. Effects and mechanism of tea polyphenols on the quality of oil during frying process. Journal of Food Science. 2020;85(11):3786 [Crossref]
11- Guidoni M, de Christo Scherer M, Figueira M, Schmitt E, de Almeida L, Scherer R, Bogusz S, Fronza M. Fatty acid composition of vegetable oil blend and in vitro effects of pharmacotherapeutical skin care applications. Braz J Med Biol Res. 2019;52(2) [Crossref]
12- Hashempour-baltork F, Vali Zade S, Mazaheri Y, Mirza Alizadeh A, Rastegar H, Abdian Z, Torbati M, Azadmard Damirchi S. Recent methods in detection of olive oil adulteration: State-of- the-Art. Journal of Agriculture and Food Research. 2024;16:101123 [Crossref]
13- Hashempour‐Baltork F, Hosseini S, Assarehzadegan M, Khosravi‐Darani K, Hosseini H. Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate. J Sci Food Agric. 2020;100(12):4433 [Crossref]
14- YAKAR Y, ARSLAN H, BİLMEZ ÖZÇINAR A. Siirt Ekolojik Şartlarında İkinci Ürün Olarak Yetiştirilen Bazı Susam (Sesamum Indicum, L.) Genotiplerinin Yağ Asidi Kompozisyonlarının Belirlenmesi. 2020; [Crossref]
15- Hashempour‐Baltork F, Farshi P, Alizadeh A, Azadmard‐Damirchi S, Torbati M. Nutritional Aspects of Vegetable Oils: Refined or Unrefined?. Euro J Lipid Sci & Tech. 2022;124(12) [Crossref]
16- Rabail R, Aadil R, Sahar A, Zia M. Nutritional and physicochemical analysis of edible oil blend with improved ratios of cardioprotective nutritional indices and physicochemical properties. Food Measure. 2024; [Crossref]
17- Rabail R, Shabbir M, Sahar A, Miecznikowski A, Kieliszek M, Aadil R. An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends. Molecules. 2021;26(23):7187 [Crossref]
18- Srivastava Y, Singh B, Kaur B, Ubaid M, Semwal A. Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction. J Food Sci Technol. 2024;61(4):675 [Crossref]
19- Kheirati Rounizi S, Akrami Mohajeri F, Moshtaghi Broujeni H, Pourramezani F, Jambarsang S, Kiani H, Khalili Sadrabad E. The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study. Food Science & Nutrition. 2021;9(6):2886 [Crossref]
20- Torbati M, Abedinzadeh S, Khezri S, Hashempour-Baltork F, Azadmard-Damirchi S. A Review of Lipid and Protein Oxidation During Digestion. CNF. 2023;19(5):549 [Crossref]
21- Saleem M, Ahmad N. Fluorescence Spectroscopy Based Characterization of Flaxseed Oil. J Fluoresc. 2024; [Crossref]
22- Rodríguez G, Villanueva E, Cortez D, Sanchez E, Aguirre E, Hidalgo A. Oxidative Stability of Chia (Salvia hispanica L.) and Sesame (Sesamum indicum L.) Oil Blends. J Americ Oil Chem Soc. 2020;97(7):729 [Crossref]
23- Hashempour-Baltork F, Sheikh M, Eskandarzadeh S, Tarlak F, Tripathi A, Khosravi-Darani K, Sadanov A. The Effect of Probiotics on Various Diseases and their Therapeutic Role: An Update Review. J Pure Appl Microbiol. 2021;15(3):1042 [Crossref]
24- Yang Y, Yazdani L, Aghbashlo M, Gupta V, Pan J, Tabatabaei M, Rajaei A. Product diversification to boost the sustainability of the shrimp processing industry: The case of shrimp-waste driven chitosan-based food Pickering emulsion stabilizers. Journal of Cleaner Production. 2023;425:138958 [Crossref]