Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-10-10 DOI:10.3989/gya.0220221

A. Dhyani, R. Chopra, P.K. Singh, M. Garg

引用次数: 0

Abstract

This study aimed to develop a healthy blended oil with a balanced fatty acid ratio, as well as high thermal and oxidative stability. The blending of highly saturated Palm olein (PO) with polyunsaturated fatty acid-rich (PUFA) Perilla seed oil (PeO) in two different proportions, 70:30 (B1) and 80:20 (B2) v/v was studied. The physicochemical parameters, fatty acid composition, and oxidative stability of cold-pressed perilla seed oil (PeO), palm olein, and their blends were analyzed. The blends presented higher oxidative stability (6.5 h) with enhanced α-linolenic acid content (18%) than pure oils. The fatty acid ratio in both blend (B1- 1:1.4:1 and B2- 1.5:1.5:1) was found close to the WHO recommended ratio i.e., 1:1-5:1. The evaluation of the thermal stability of the blended oils revealed that PeO oxidized quickly during heating (Peroxide value-15.16 meq O2/kg); whereas thermal stability improved with blending (Peroxide value: B1-7.92 and B2- 7.69 meq O2/kg).

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棕榈油和紫苏籽油混合用于改善营养和热稳定性

本研究旨在开发一种脂肪酸比例平衡、热稳定性和氧化稳定性高的健康混合油。研究了高饱和棕榈油(PO)与富含多不饱和脂肪酸(PUFA)的紫苏籽油(PeO)以70:30 (B1)和80:20 (B2)两种不同比例的共混。对冷榨紫苏籽油(PeO)、棕榈油及其共混物的理化参数、脂肪酸组成和氧化稳定性进行了分析。与纯油相比，共混物具有更高的氧化稳定性(6.5 h)和α-亚麻酸含量(18%)。发现两种混合物中的脂肪酸比例(B1- 1:1.4:1和B2- 1.5:1.5:1)接近世界卫生组织推荐的比例，即1:1-5:1。混合油的热稳定性评价表明，PeO在加热过程中氧化迅速(过氧化值为15.16 meq O2/kg);过氧化值分别为B1-7.92和B2- 7.69 meq O2/kg。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality