Enhancement of Oxidative Stability of Perilla Seed Oil by Blending It with Other Vegetable Oils

Perilla seed oil is mainly composed of omega-3 fatty acid (α-linolenic acid, ALA). Despite being nutritionally favorable and rich in unsaturated fatty acids, its low oxidative stability limits its application in food. Thus, the present study aimed to formulate a stable oil blend using perilla seed o...

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Bibliographic Details
Published in:Journal of Oleo Science 2022, Vol.71(8), pp.1135-1144
Main Authors: Dhyani, Akriti, Singh, Priyanka Kumari, Chopra, Rajni, Garg, Meenakshi
Format: Article
Language:English
Subjects:
blending
Coconut oil
Fatty acids
Fish oils
Linolenic acid
oil blends
Olein
Palm oil
palm olein
perilla seed oil
Seeds
Stability
Vegetable oils
α-linolenic acid
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Summary:Perilla seed oil is mainly composed of omega-3 fatty acid (α-linolenic acid, ALA). Despite being nutritionally favorable and rich in unsaturated fatty acids, its low oxidative stability limits its application in food. Thus, the present study aimed to formulate a stable oil blend using perilla seed oil with selected vegetable oil of higher stability characteristics and balance the ratio of the fatty acids. Hence, improving the nutritional and functional value of the blended oil. Perilla seed oil was blended with different edible oil (palm olein, coconut oil, and groundnut oil) in ratios of 20:80 and 30:70. All the blended oils were studied for their fatty acid composition, physicochemical properties, oxidative stability, and nutritional quality index. It was found that perilla seed oil blended with saturated oil like palm olein had improved physicochemical properties and oxidative stability (0.5 h to 6.5 h). The fatty acids ratio of perilla and palm olein blends was close to the recommended value given by the World health organization (WHO). The nutritional quality indices (atherogenic index, the thrombogenic index, and hypocholesterolemic: hypercholesterolemic ratio) of blended oil were also improved compared to the individual oils.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.ess22013