Investigation of some physicochemical properties of safflower oil blends

B.B.  Doğan; D.  Arslan

doi:10.3989/gya.0546251.2331

Authors

B.B. Doğan Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University https://orcid.org/0009-0005-6341-925X
D. Arslan Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University https://orcid.org/0000-0002-6655-9312

DOI:

https://doi.org/10.3989/gya.0546251.2331

Keywords:

Flaxseed oil, Oil blends, Phenolics, Safflower oil, Terebinth oil

Abstract

The current study aimed to explore the effects of blending safflower oil with terebinth and flaxseed oils at different ratios (5–20%) on its physicochemical properties, oxidative stability, fatty acid profile, and sensory quality. The blends included safflower oil enriched with 5, 10, and 20 terebinth oil; 5, 10, and 20% flaxseed oil; and combined mixtures containing 5% terebinth + 5% flaxseed or 10% terebinth + 10% flaxseed oils. Pure safflower oil showed the highest total phenolic content and radical scavenging activity, which slightly decreased after blending. Peroxide values were the lowest in pure safflower oil and the highest in flaxseed oil-containing blends. A mixture with 10% terebinth and 10% flaxseed oils exhibited the best oxidative stability. The oleic acid proportion peaked at 40.52% in the 10% terebinth blend, whereas linoleic acid decreased to 52.92% in the 20% flaxseed blend. Bitterness and pungency increased with higher terebinth levels, yet overall acceptability remained high. These results suggest that appropriate blending ratios can enhance the oxidative, nutritional, and sensory properties of safflower oil.

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