Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability
Keywords:α-Linolenic acid, Blending, Perilla seed oil, Thermal stability
This study aimed to develop a healthy blended oil with a balanced fatty acid ratio, as well as high thermal and oxidative stability. The blending of highly saturated Palm olein (PO) with polyunsaturated fatty acid-rich (PUFA) Perilla seed oil (PeO) in two different proportions, 70:30 (B1) and 80:20 (B2) v/v was studied. The physicochemical parameters, fatty acid composition, and oxidative stability of cold-pressed perilla seed oil (PeO), palm olein, and their blends were analyzed. The blends presented higher oxidative stability (6.5 h) with enhanced α-linolenic acid content (18%) than pure oils. The fatty acid ratio in both blend (B1- 1:1.4:1 and B2- 1.5:1.5:1) was found close to the WHO recommended ratio i.e., 1:1-5:1. The evaluation of the thermal stability of the blended oils revealed that PeO oxidized quickly during heating (Peroxide value-15.16 meq O2/kg); whereas thermal stability improved with blending (Peroxide value: B1-7.92 and B2- 7.69 meq O2/kg).
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