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3147

Formulation and Stability of Healthy Vegetable Oil Blends Rich in Omega-3 Fatty Acids

Article

Last updated: 01 Jan 2025

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Subjects

-

Tags

Food Science and technology

Abstract

Refined canola oil, virgin olive oil and pre-refined flaxseed oil were used to prepare 7 oil blends containing n-3 to n-6 fatty acids ratio ranged from 1: 0.83 to 9.1. A mixture of 6 ppm ß-carotene and 100 ppm BHA (butylated hydroxy anisol) was added to the blends and packed in an opaque glass bottles in addition to control (antioxidant free). The storage stability of the oil blends was determined through 6 months of storage at room temperature (22 ± 2 °C). The results showed that oil blends containing canola oil had more red colour than other oil blends. Extending of storage period to six months caused gradual increases in colour darkening, values of FFA, PV, TBA, P-anisidine and UV-specific absorbance at 232 and 270 nm. The rate of changes in these parameters were more pronounced in blends containing flaxseed oil rich in linolenic acid and were relatively less in blends having olive oil high in oleic acid.  Addition of antioxidant mixture lowered the oxidation rate of oil blends. According to PV values, the shelf life of the formulated blends free of or containing antioxidant were ranged from 3 to 6 and 5 to 6 months, respectively.

DOI

10.21608/asejaiqjsae.2012.3147

Keywords

stability, Flaxseed oil, olive oil, canola oil, Oil Blends, o-3

Authors

First Name

Mostafa

Last Name

R.A.

MiddleName

-

Affiliation

Food Technology Res. Inst. A.R.C. El–Sabahia, Alexandria, Egypt.

Email

-

City

-

Orcid

-

First Name

Moharram

Last Name

Y.G.

MiddleName

-

Affiliation

Food Science and Technology Dept. Fac. of Agric. El–Shatby, Alexandria Univ. Egypt

Email

-

City

-

Orcid

-

First Name

Attia

Last Name

R.S.

MiddleName

-

Affiliation

Food Science and Technology Dept. Fac. of Agric. El–Shatby, Alexandria Univ. Egypt

Email

-

City

-

Orcid

-

First Name

El–Sharnouby

Last Name

S.A

MiddleName

-

Affiliation

Food Science and Technology Dept. Fac. of Agric. El–Shatby, Alexandria Univ. Egypt

Email

-

City

-

Orcid

-

Volume

33

Article Issue

April-June

Related Issue

551

Issue Date

2012-04-01

Receive Date

2012-06-02

Publish Date

2012-06-30

Page Start

99

Page End

107

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 33_Issue April-June_Pages 99-107.pdf

PDF . 479.9kB

Link

https://asejaiqjsae.journals.ekb.eg/article_3147.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=3147

Order

4

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Formulation and Stability of Healthy Vegetable Oil Blends Rich in Omega-3 Fatty Acids

Details

Type

Article

Created At

22 Jan 2023