Formulation and Stability of Healthy Vegetable Oil Blends Rich in Omega-3 Fatty Acids | ||||
| Alexandria Science Exchange Journal | ||||
| Article 4, Volume 33, April-June - Serial Number 2, April 2012, Page 99-107 PDF (468.67 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2012.3147 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mostafa R.A.1; Moharram Y.G.2; Attia R.S.3; El–Sharnouby S.A3 | ||||
| 1Food Technology Res. Inst. A.R.C. El–Sabahia, Alexandria, Egypt. | ||||
| 2Food Science and Technology Dept. Fac. of Agric. El–Shatby, Alexandria Univ. Egypt | ||||
| 3Food Science and Technology Dept. Fac. of Agric. El–Shatby, Alexandria Univ. Egypt | ||||
| 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. | ||||
| Keywords | ||||
| stability; Flaxseed oil; olive oil; canola oil; Oil Blends; o-3 | ||||
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