Comparison of co-pressing and separate pressing on the oxidative stability and lipidomic signature of ω-6/ω-3 balanced flaxseed-peanut blended oils

Abstract

This study investigates the impact of “blending followed by pressing (Co-Pressing)” technology on the Oxidative Stability and Lipidomic Signatures of fatty acid-balanced flaxseed-peanut blended oils compared to “pressing individually followed by blending (Separate Pressing)” technology. By integrating physicochemical analyses with untargeted lipidomics and multivariate statistical modeling, we systematically evaluated oxidative stability, nutrient retention, and lipidomic profiles with different pressing techniques. Results revealed that co-pressed oils exhibited enhanced oxidative resistance and superior preservation of endogenous antioxidants, including tocopherols and phytosterols, relative to traditionally separate pressing. A prominent manifestation is that, under the premise of balanced fatty acids, the retention rate of total phenols is significantly 5.40 % higher than that in the traditional separate pressing. Via lipidomic analysis of three oil samples, we identified 725 lipids that covered 6 categories and 37 subclasses. Meanwhile, through multivariate statistical analysis, we ultimately identified 12 distinct lipid biomarkers from the 725 lipids detected. Further, we established a preliminary link between these characteristic markers and oxidation markers via Spearman correlation analysis. These findings demonstrate that co-pressing technology significantly improves the quality of blended oils by preserving bioactive components and suppressing oxidation pathways.