FORMATION OF PRELIMINARY OIL BLENDS BASED ON FATTY ACID COMPOSITIONS OF OIL-BEARING SOURCES
DOI:
https://doi.org/10.15421/jchemtech.v30i4.263838Keywords:
essential fatty acids, omega-6: omega-3 ratio, PUFA: MUFA: SUFA ratios, oil blendingAbstract
Fatty acid profiles of oil-bearing sources have different structures and percentages. No individual oil follows recommendations of ratios of SFA : MFA : PFA (1 : 1.5 : 1). The aim of our study is to create blends of oils from local raw materials with optimal fatty acid composition of polyunsaturated fatty acids (PUFA) omega 6 and omega 3 and SFA ratio: MUFA: PUFA. For the study dog-rose (Rosa Canina) seed, flax (Linum usitatissium), walnut (Juglans nigra), soybean (Glycine max), canola (Brassica napus) and rice (Oryza sativa) bran oils were selected. Flax oil has been mixed with soybean and canola oils in various proportions such as 25 : 75, 35 : 65, 45 : 55 (v/v) respectively. Flax, canola and dog-rose oil’s omega 6 : omega 3 fatty acids ratios were 0.28, 1.6 and 1.76 respectively, which are follow omega 6: omega 3 fatty acids optimum ratios. All oil blends followed the recommended diapasons of omega 6: omega 3 fatty acid ratios. However, flax and soybean oil blend’s SFA: MUFA: PUFA ratios appeared as 1 : 1.99 : 5.32, 1 : 1.94 : 5.3, 1 : 1.9 : 5.38, flax and canola oil blends demonstrated 1 : 3.98 : 7.22, 1 : 4.74 : 6.43, 1 : 5.03 : 6.11 respectively. These studies show that oil blending is an interesting and economical beneficial method to improve nutritional value of oil species.
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