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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP
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    Abstract - Issue Mar 2022, 43 (2)                                     Back


nstantaneous and historical temperature effects on a-pinene

Designing edible oil blends to achieve ideal fatty acid composition for human consumption

 

A. Jassal, S. Sharma* and V. Sardana

Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana-141 004, India

*Corresponding Author Email : drsanjula@pau.edu

 

Received: 16.12.2020                                                                                                Revised: 07.07.2021                                                                        Accepted: 13.08.2021

 

 

Abstract

Aim: To study the effect of blending on improvement of nutritional properties and oxidative stability of edible oils.

Methodology: Two hundred and thirty one blends were formulated by mixing oils of five different oilseed crops viz. Indian mustard (MUS), canola oilseed rape (CNL), sesamum (SES), sunflower (SUN) and groundnut (GNT) in different proportions. The fatty acid profile of oil blends were analyzed using Gas chromatography.

Results: Fatty acid analysis helped in selecting a total of 26 blends out of 231 blends on the basis of saturated fatty acid (SFA) content < 10%; ideal ω-6: ω-3 ratio (3.5-10:1) and proportion of oleic acid >50%. These oil combinations also possessed high smoke point (241.3-253.77°C) and oil stability index (OSI) (1.48-2.74) indicating their suitability for cooking at higher temperatures.

Interpretation: The results clearly show an increase in the OSI of both SUN and SES oil on blending with CNL oil, alternatively, CNL oil get benefitted with EFAs due to blending with SUN and SES oil. The blends of CNL with SUN and SES were more suitable compared to single oils and introducing them in the market holds the potential to reduce malnourishment and associated ill health.

Key words: Edible oils, Oxidative stability, Saturated fatty acids, Smoking point, Vegetable oils

 

 

 

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