Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid

Abstract

Functional foods include cold-pressed oils, which are a rich source of antioxidants and bioactive n-3 and n-6 polyunsaturated fatty acids. The aim of this study was to assess the quality of rapeseed oils supplemented with Spanish sage and cress oils. Seven oil mixtures consisting of 70% of rapeseed oil and 30% of sage and/or cress oil were prepared for the analyses. The oil mixtures were analyzed to determine their acid value, peroxide value, oxidative stability, and fatty acid composition. In terms of the acid value and the peroxide value, all mixtures met the requirements for cold-pressed vegetable oils. The enrichment of the rapeseed oil with α-linolenic acid-rich fats resulted in a substantially lower ratio of n-6 to n-3 acids in the mixtures than in the rapeseed oil. The mixture of the rapeseed oil with the sage and cress oils in a ratio of 70:10:20 exhibited higher oxidative stability than the raw materials used for enrichment and a nearly 20% α-linolenic acid content. The oils proposed in this study can improve the ratio of n-6:n-3 acids in modern diets. Additionally, mixing the cress seed oils with rapeseed oil and chia oil resulted in a reduction in the content of erucic acid in the finished product. This finding indicates that cress seeds, despite their high content of erucic acid, can be used as food components. The production of products with a positive effect on human health is one of the most important factors in the sustainable development of agriculture.

The Role of Dietary and Microbial Fatty Acids in the Control of Inflammation in Neonatal Piglets

“…These vegetable oils contain large amounts of n-6 PUFAs and wide n-6:n-3 ratios; only rapeseed oil making an exception comprising higher amounts of n-3 PUFAs. The content of LA (C18:2 n-6) and ALA (C18:3 n-3) in rapeseed oil typically amounts to 20% and 10%, respectively, while about 8% FAs are saturated and 55% are monounsaturated oleic acid [68]. By contrast, sunflower oil is extremely rich in n-6 PUFAs, containing about 15% saturated and 85% unsaturated FAs, including monounsaturated FAs (14-43% oleic acid C18:1 n-9) and PUFAs (44-75% LA C18:3 n-3) [69] (Akkaya, 2018).…”

“…By contrast, sunflower oil is extremely rich in n-6 PUFAs, containing about 15% saturated and 85% unsaturated FAs, including monounsaturated FAs (14-43% oleic acid C18:1 n-9) and PUFAs (44-75% LA C18:3 n-3) [69] (Akkaya, 2018). Rapeseed oil exhibits good oxidative stability, which is higher than that of soybean and sunflower oils [68]. By having a lower oxidative stability and due to their lower availability and higher price, n-3 PUFA rich oils, such as linseed or hempseed oil, have been less used in (pre-)starter diets.…”

Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product

“…They should be present in appropriate proportions. In a high-quality product, the MUFA:PUFA ratio should be 1:2-5 [31]. Most niche oils meet this criterion.…”

Nanostructured Lipid Carriers for Nose to Brain Delivery Targeting CNS: Diversified Role of Liquid Lipids for Synergistic Action

“…These compounds have primarily antioxidant activity. 70 Lavender oil Phytochemical studies of extract of lavender oil revealed that the major constituents are endoborneol, 1,8-cineole and compounds those are found in minor quantity are limonene, terpinen-4-ol, -pinene, camphene, p-cymene and cryptone. 71 The studies have been performed for various therapeutic and pharmacological activities such as anticonvulsant, anxiolytic, antiinflammatory and antioxidant.…”