Quality Properties of Sesame and Olive Oils Incorporated with Flaxseed Oil

Advanced Pharmaceutical Bulletin
Fataneh Hashempour-BaltorkGeoffrey Peter Savage

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 ...Continue Reading

Citations

Apr 20, 2018·Advanced Pharmaceutical Bulletin·Fataneh Hashempour-BaltorkGeoffrey Peter Savage
May 15, 2020·Journal of the Science of Food and Agriculture·Fataneh Hashempour-BaltorkHedayat Hosseini
Sep 30, 2020·Journal of Food Science·Hao-Xiang GaoWei-Cai Zeng
Feb 21, 2019·Brazilian Journal of Medical and Biological Research = Revista Brasileira De Pesquisas Médicas E Biológicas·M GuidoniM Fronza
Jun 18, 2021·Food Science & Nutrition·Somayeh Kheirati RouniziElham Khalili Sadrabad

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