Document Type : Research Paper
Authors
1
Department of food science and technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2
Department of Food, Halal and Agricultural Products Research Group Food Technology and Agricultural Products Research Center, Standard Research Institute, Karaj, Iran
3
Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran
4
Department of Food Toxicology, Food Technology and Agricultural Products Research Center, Standard Research Institute, Karaj, Iran
Abstract
This study evaluated the nutritional and oxidative properties of blended camelina oil (CO) and virgin olive oil (VOO) at different ratios (75:25, 50:50, and 25:75 (w/w)). The physicochemical characteristics of the blends, including fatty acid profiles, antioxidant activity, smoke point, total phenolic compounds, tocopherol content, unsaponifiable matter, and oxidative stability, were analyzed. The results revealed that increasing the proportion of VOO led to a decrease in polyunsaturated fatty acids (PUFA) (48.36%, 40.55%, 31.55%, 21.89% and 13.97%) and an increase in monounsaturated fatty acids (MUFA) (37.47%, 44.42%, 52.10%,60.31%, and 66.58%), improving thermal stability (2.77h, 3.9h, 4,92h, 6.7h, and 8.94h). A 75%:25% ratio of CO to VOO provided the best balance of fatty acid composition and optimal omega-6 to omega-3 ratio (0.93) along with more nutritional benefits such as high levels of bioactive compounds (tocopherols 689.11mg/kg). The study highlights the potential of blending oils to create healthier, more stable products with enhanced nutritional properties, leading to the development of new edible oil blends with improved nutritional quality and stability.
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