Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil

Abstract

Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage.Methods: This study was designed to evaluate the chemical, nutritional and rheological properties of oil mixtures in three ratios of olive: sesame: linseed, 65:30:5; 60:30:10 and 55:30:15. Acidity value, peroxide value, rancimat test, fatty acid profile, nutritional indexes and rheological properties of the oil blends were determined. The nutritional quality was determined by indexes, including the atherogenic and thrombogenic indexs; the ratios of hypocholesterolemic: hypercholesterolemic; poly unsaturated fatty acid: saturated fatty acid and the ω6:ω3.Results: The results indicated that blending of other vegetable oils with linseed oil could balance ω6:ω3. Results showed that formulated oils had a good balance of oxidation stability and nutritional properties as well. Rheological data showed that these oil blends followed Newtonian behavior at 4°C and 25°C.Conclusion: According to the results, addition of linseed oil to vegetable oils containing high levels of bioactive compounds was a simple and economic practice to obtain a functional oil with good nutritional and stability properties.

Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants

“…A higher level of this index is desirable for nutrition, since it expresses the effect of the fatty acids on cholesterol metabolism. For instance, healthy oils as linseed have higher H/H index than grape oils (13.24), sesame and olive oils have lower values [ 40 ].…”

“…TI values were in a range 0.242–0.268 for red grape seed oil and 0.256–0.268 for white grape. The literature reports lower values of AI and TI for linseed oil [ 40 ], while sweet cherry, pomegranate, pumpkin [ 41 ], sesame and olive oil have higher values [ 40 ].…”

“…In another study, Rombaut et al [ 16 ] investigated the influence of pressures (230–538 bar), temperatures (75–120 °C) and flow rates (5–17 kg h −1 ) and observed total extraction yields from 5.7 to 17.2%. Moreover, Prado et al [ 40 ] observed yield of 13.42% at 350 bar, 40 °C and 0.46 kg CO 2 h −1 . The one-factor-at-a-time approach was applied in this work; therefore, after concluding that the highest yield was achieved at 350 bar, that parameter was kept constant for further experimentations.…”

Fatty Acid Composition of Oil from Groundnuts and Oyster Nuts Grown in Uganda

“…This result implies that despite its vegetable origin, oyster nut oil may have potential to increase cardio vascular risk. The hypocholesterolemic to hypercholesterolemic index (h/H) indicates the influence of fatty acids on cholesterol metabolism (Hashempour-Baltork et al, 2018). The h/H ranged from 0.06 to 1.57.…”

“…The h/H ranged from 0.06 to 1.57. There is no clear criterion for h/H and health however, Osmari et al (2011) and Hashempour-Baltork et al (2018), suggested that higher values are beneficial to human health.…”