Purpose: Suitable ratio of
essential fatty acids has an important role in maintaining good health. There is no pure oil with an ideal
fatty acid composition and oxidative stability. The main goal of the present study was to evaluate the
physical, chemical and nutritional properties of oil obtained by blending
flaxseed oil as a rich source of ω3 fatty acids with sesame
and olive oils.
Methods: Three different ratios (65:30:5, 60:30:10 and 55:30:15)
were prepared using olive, sesame and flaxseed oils. These mixtures were stored
at 4°C and 24°C and their quality and physicochemical properties were
determined by measuring the fatty acid composition, phenolic compound,
peroxide, anisidine values and schaal tests.
Results: Fatty acid composition indicated that adding 10% and 15%
flaxseed oil into blends have suitable ratio of essential fatty acids. The
sample which contained 5% flaxseed oil had the highest phenolic content among
treatments and these compounds showed a significant decrease during storage. A
significant increase (p<0.05) was observed in peroxide values of all samples
during storage. Increasing the flaxseed oil content in the blends, lead to an
increase of the anisidine value.
Conclusion: Blending sesame and olive oils
with flaxseed oil produced oil blends with a good balance of essential fatty
acids. Although peroxide and anisidine values increased during storage of the
oil blends; the blends were of a good quality for home and industrial use.