Study on characterization and oxidative stability analysis of blended oils containing omega-3-rich flaxseed oil

Abstract

Flaxseed oil (FO) is a good source of essential fatty acids, like alpha-linolenic acid (omega-3) and linoleic acid (omega-6). However, for this reason, the oxidative stability of FO is very low, which is the main barrier to using FO as cooking oil. This study explored blending FO with self-stable oils like palm-olein (PO) and rice bran oil (RBO) at varying ratios. The goal was to create omega-3 enriched oils with enhanced nutritional profiles, and improved oxidative stability. The resulting blends achieved optimal omega-6: omega-3 ratios (1-5) and withstood continuous heating at 180°C by maintaining low acid values (<1 mg KOH/g oil) even after four hours of heating. Thermal stability of the blended oils assessed through chemical analysis, Fourier transform infrared (FTIR) scanning, and fatty acid profiling showcased promising results. Rancimat testing at 110 °C to 140 °C revealed superior oxidative stability in blended oils compared to pure FO. Principal component analysis was performed to establish the relationship between different components and chemical properties. This study highlights the potential to produce nutritionally superior and oxidatively stable oils by integrating FO into PO and RBO.