Blending Camelina Oil with Olive Oil to Improve Stability and Nutritional Properties

This study evaluated the nutritional and oxidative properties of blended Camelina oil (CO) and virgin olive oil (VOO) at different ratios (۷۵:۲۵, ۵۰:۵۰, and ۲۵:۷۵ (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) (۴۸.۳۶%, ۴۰.۵۵%, ۳۱.۵۵%, ۲۱.۸۹% and ۱۳.۹۷%) and an increase in monounsaturated fatty acids (MUFA) (۳۷.۴۷%, ۴۴.۴۲%, ۵۲.۱۰%,۶۰.۳۱%, and ۶۶.۵۸%), improving thermal stability (۲.۷۷h, ۳.۹h, ۴,۹۲h, ۶.۷h, and ۸.۹۴h). A ۷۵%:۲۵% ratio of CO to VOO provided the best balance of fatty acid composition and optimal omega-۶ to omega-۳ ratio (۰.۹۳) along with more nutritional benefits such as high levels of bioactive compounds (tocopherols ۶۸۹.۱۱mg/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.

کلیدواژه ها:

Camelina oil ، Virgin olive oil ، Blending ، Oxidative stability ، Fatty acid composition