Evaluation of Antioxidant Potential and Chemical Composition Blends of Sunflower Oil (Helianthus annuus L.) with Coconut Oil (Cocos nucifera L.)

Ramos, Talita Cuenca Pina Moreira; Souza, Eliane Ferreira de; Santos, Mikaelly Nayara; Fiorucci, Antonio Rogério; Cardoso, Cláudia Andréa Lima; Silva, Margarete Soares da

doi:10.17807/orbital.v11i4.1226

Cited by 2 publications

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“…Figure 2 depicts the vegetable oil blends formulation using vegetable oils with contrasting FA compositions. To achieve ideal fatty acid levels, PUFA rich oils can be blended with more saturated or monounsaturated oils, such as binary blends of sunflower, soybean, or cottonseed oils with palm olein or coconut oils (Arslan et al, 2017; Ramos et al, 2019; Sunil et al, 2015). Despite of having good nutritional value, some vegetable oils such as sunflower and soybean oils have low frying stability due to their high PUFA content (White, 2000).…”

Section: Oil Blending Strategiesmentioning

confidence: 99%

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

Sharma

Kumar

Lorenzo

et al. 2022

J Americ Oil Chem Soc

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Modification of vegetable oils is carried out to make them suitable according to their specific end use as most of the vegetable oils in original forms do not meet the recommended dietary allowance of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Vegetable oils are modified using a variety of techniques including hydrogenation, interesterification, fractionation, and blending. However, blending is the most widely accepted method for improving the physicochemical properties, nutritive value and oxidative stability of vegetable oils because it is simple, cost-effective, non-destructive, and does not involve chemical treatments. Blending vegetable oils with contrasting fatty acid compositions or blending omega 3 fatty acids and antioxidants rich minor oils with major oils are two common strategies to formulate blends. Blended oil with balanced fatty acids could play substantial role in improving the consumers' health. However, while designing vegetable oil blends, it is important to keep in mind the intended application of the formulated blend, consumer's demands and also food laws. This review paper covers the literature related to blending of vegetable oils with a focus on effect of vegetable oils blending on their physicochemical and nutritional properties, health benefits and utility in food industries.K E Y W O R D S blending, health benefits, physicochemical and nutritional properties, vegetable oil

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Section: Oil Blending Strategiesmentioning

confidence: 99%

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

Sharma

Kumar

Lorenzo

et al. 2022

J Americ Oil Chem Soc

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show abstract

“…Table 1. Nutritional and physiochemical profile of selected oils (coconut oil, flaxseed oil, olive oil, sunflower oil) (a: [21]; b: [30]; c: [31]; d: [32]; e: [24]; f: [20]; g: [33]; h: [34]; i: [35]; j: [36]; k: [37]; l: [38]; m: [39]; n: [40]; o: [41]). An 8 week clinical trial of VOs supplementation on anthropometric and biochemical parameters in 75 obese women revealed that the CO group resulted in more weight loss and lowered BMI, percent body fat, waist circumference, and waist-to-height ratio in the anthropometric examination.…”

Section: Selection and Collection Of Datamentioning

confidence: 99%

“…The major cause of the increased OS of CO can be ascribed to the large quantity of lauric acid, an essential SFA. The combination of CO and SFO increased the OS of blends as well as the number of phenolic compounds, which serve as natural antioxidants and boost antioxidant capacity, as shown by DPPH tests [ 35 ]. A most recent study with the goal to create single oil that had a balanced ratio of SFA, MUFA, and PUFA, as well as better characteristics and shelf life using selected locally available common oils of linseed, coconut, soybean, olive, mustard, and sunflower.…”

Section: Effect Of Blending On Nutritional and Physiochemical Properties Of Oilmentioning

confidence: 99%

“…Similarly, DPPH antioxidant activity, phenolic compounds, and OS of CO and SFO blends were analyzed and were found in the SFO used. The combination of CO and SFO increased the OS of blends as well as the number of phenolic compounds, which serve as natural antioxidants and boost antioxidant capacity, as shown by DPPH tests [ 35 ].…”

Section: Effect Of Blending On Therapeutic Potentials Of Oilmentioning

confidence: 99%

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An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends

et al. 2021

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Vegetable oils (VOs), being our major dietary fat source, play a vital role in nourishment. Different VOs have highly contrasting fatty acid (FA) profiles and hence possess varying levels of health protectiveness. Consumption of a single VO cannot meet the recommended allowances of various FA either from saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), Ω-3 PUFAs, and medium-chain triglycerides (MCTs). Coconut oil (CO), flaxseed oil (FO), olive oil (OO), and sunflower oil (SFO) are among the top listed contrast VOs that are highly appreciated based on their rich contents of SFAs, Ω-3 PUFAs, MUFAs, and Ω-6 PUFA, respectively. Besides being protective against various disease biomarkers, these contrasting VOs are still inappropriate when consumed alone in 100% of daily fat recommendations. This review compiles the available data on blending of such contrasting VOs into single tailored blended oil (BO) with suitable FA composition to meet the recommended levels of SFA, MUFA, PUFA, MCTs, and Ω-3 to Ω-6 PUFA ratios which could ultimately serve as a cost-effective dietary intervention towards the health protectiveness and improvement of the whole population in general. The blending of any two or more VOs from CO, FO, OO, and SFO in the form of binary, ternary, or another type of blending was found to be very conclusive towards balancing FA composition; enhancing physiochemical and stability properties; and promising the therapeutic protectiveness of the resultant BOs.

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Evaluation of Antioxidant Potential and Chemical Composition Blends of Sunflower Oil (Helianthus annuus L.) with Coconut Oil (Cocos nucifera L.)

Cited by 2 publications

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Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends

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