Hina Daud Memon , Sarfaraz Ahmed Mahesar , Sirajuddin , Huseyin Kara , Syed Tufail Hussain Sherazi , Mohammad Younis Talpur
{"title":"A review: Health benefits and physicochemical characteristics of blended vegetable oils","authors":"Hina Daud Memon , Sarfaraz Ahmed Mahesar , Sirajuddin , Huseyin Kara , Syed Tufail Hussain Sherazi , Mohammad Younis Talpur","doi":"10.1016/j.gaost.2024.05.001","DOIUrl":null,"url":null,"abstract":"<div><p>Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value. There is no such edible oil/fat that meets all the recommendations from the health point of view. The fatty acid composition of vegetable oils decides the fate of the oil. Pure single oil is unable to provide a balanced amount of fatty acids (FAs) required/recommended on a daily intake basis. Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties. This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary, ternary, quaternary, or other types of oils into a single blended oil. Blending can be found very convincing towards appropriate FA profile, enhancement in physicochemical characteristics, and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.</p></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590259824000232/pdfft?md5=6ecf658f758bd9da60f61b4e1e654097&pid=1-s2.0-S2590259824000232-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Grain Oil Science and Technology","FirstCategoryId":"1087","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590259824000232","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
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Abstract
Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value. There is no such edible oil/fat that meets all the recommendations from the health point of view. The fatty acid composition of vegetable oils decides the fate of the oil. Pure single oil is unable to provide a balanced amount of fatty acids (FAs) required/recommended on a daily intake basis. Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties. This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary, ternary, quaternary, or other types of oils into a single blended oil. Blending can be found very convincing towards appropriate FA profile, enhancement in physicochemical characteristics, and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.
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