Modulation of essential fatty acid levels in coconut oil with flaxseed oil

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-06-13 DOI:10.3989/gya.1018212

A. Joshi, M. Hegde, A. Zanwar

引用次数: 0

Abstract

Coconut oil (CO) is a popular cooking medium but its lack of essential fatty acids (FA) is a health concern. Therefore, the aim of this work was to improve the FA profile of CO by blending with flaxseed oil (FO). Blends with various percentages of FO were prepared and studied for physicochemical characterization, thermal and long-term storage stability. The results indicated that the blends made favorable alterations in FA composition without adverse effects to the oxidative stability of the fatty acids and they resisted secondary thermal deterioration up to two hours at 180 ºC. The blend with the highest percentage of FO was stable for nine months. THP-1 cell line studies showed that ω-3 FA from the blend was incorporated into the cells with no adverse effect on cell viability but the inflammatory markers studied remained unaltered. Thus, CO and FO blends could be stored for at least nine months and could be used as cooking medium when prolonged heating is not involved.

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亚麻籽油对椰子油中必需脂肪酸水平的调节作用

椰子油（CO）是一种流行的烹饪介质，但其缺乏必需脂肪酸（FA）是一个健康问题。因此，本工作的目的是通过与亚麻籽油（FO）共混来改善CO的FA分布。制备了不同比例FO的共混物，并对其理化性质、热稳定性和长期储存稳定性进行了研究。结果表明，共混物对FA组成进行了有利的改变，而对脂肪酸的氧化稳定性没有不利影响，并且它们在180ºC下可抵抗长达两小时的二次热劣化。具有最高FO百分比的混合物稳定了9个月。THP-1细胞系研究表明，来自混合物的ω-3 FA被掺入细胞中，对细胞活力没有不利影响，但所研究的炎症标志物保持不变。因此，CO和FO混合物可以储存至少九个月，并且可以在不需要长时间加热的情况下用作烹饪介质。

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