Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios
An optimal ratio of omega-6 to omega-3 (ω-6/ω-3) polyunsaturated fatty acids (PUFA) in the diet prevents the pathogenesis of many inflammatory diseases. This study aimed to synthesize and characterize ternary oil blends with optimal ω-6/ω-3 ratios using olive (OL), sunflower (SU), and cress (CR) oil...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Japan Oil Chemists' Society
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80919/1/OILS.pdf |
| _version_ | 1796980829249863680 |
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| author | Nehdi, Imededdine Arbi Hadj-Kali, Mohamed K. Sbihi, Hassen Mohamed Tan, Chin Ping Al-Resayes, Saud Ibrahim |
| author_facet | Nehdi, Imededdine Arbi Hadj-Kali, Mohamed K. Sbihi, Hassen Mohamed Tan, Chin Ping Al-Resayes, Saud Ibrahim |
| author_sort | Nehdi, Imededdine Arbi |
| collection | UPM |
| description | An optimal ratio of omega-6 to omega-3 (ω-6/ω-3) polyunsaturated fatty acids (PUFA) in the diet prevents the pathogenesis of many inflammatory diseases. This study aimed to synthesize and characterize ternary oil blends with optimal ω-6/ω-3 ratios using olive (OL), sunflower (SU), and cress (CR) oils. The oxidative stability, thermal profile, fatty acid (FA) and tocopherol compositions, and the physicochemical properties of the blends were used to determine their quality. Oil mixtures were prepared with 2, 3, 4, and 5 ω-6/ω-3 ratios. FA composition and tocopherol content were the most important factors affecting the oxidation and thermal stabilities of the oils. All oil mixtures showed good quality indices. Thus, synthetized oil blends with high oxidative stability, high antioxidant content, optimal ω-6/ω-3 ratios, and recommended FA compositions can influence human health. The composition of healthy oil blends with optimal ω-6/ω-3 ratios was expressed mathematically and depicted graphically in a ternary diagram. |
| first_indexed | 2024-03-06T10:28:48Z |
| format | Article |
| id | upm.eprints-80919 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:28:48Z |
| publishDate | 2019 |
| publisher | Japan Oil Chemists' Society |
| record_format | dspace |
| spelling | upm.eprints-809192020-10-14T21:37:04Z http://psasir.upm.edu.my/id/eprint/80919/ Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios Nehdi, Imededdine Arbi Hadj-Kali, Mohamed K. Sbihi, Hassen Mohamed Tan, Chin Ping Al-Resayes, Saud Ibrahim An optimal ratio of omega-6 to omega-3 (ω-6/ω-3) polyunsaturated fatty acids (PUFA) in the diet prevents the pathogenesis of many inflammatory diseases. This study aimed to synthesize and characterize ternary oil blends with optimal ω-6/ω-3 ratios using olive (OL), sunflower (SU), and cress (CR) oils. The oxidative stability, thermal profile, fatty acid (FA) and tocopherol compositions, and the physicochemical properties of the blends were used to determine their quality. Oil mixtures were prepared with 2, 3, 4, and 5 ω-6/ω-3 ratios. FA composition and tocopherol content were the most important factors affecting the oxidation and thermal stabilities of the oils. All oil mixtures showed good quality indices. Thus, synthetized oil blends with high oxidative stability, high antioxidant content, optimal ω-6/ω-3 ratios, and recommended FA compositions can influence human health. The composition of healthy oil blends with optimal ω-6/ω-3 ratios was expressed mathematically and depicted graphically in a ternary diagram. Japan Oil Chemists' Society 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80919/1/OILS.pdf Nehdi, Imededdine Arbi and Hadj-Kali, Mohamed K. and Sbihi, Hassen Mohamed and Tan, Chin Ping and Al-Resayes, Saud Ibrahim (2019) Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios. Journal of Oleo Science, 68 (11). pp. 1041-1049. ISSN 1345-8957; ESSN: 1347-3352 https://pubmed.ncbi.nlm.nih.gov/31695014/ 10.5650/jos.ess19111 |
| spellingShingle | Nehdi, Imededdine Arbi Hadj-Kali, Mohamed K. Sbihi, Hassen Mohamed Tan, Chin Ping Al-Resayes, Saud Ibrahim Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios |
| title | Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios |
| title_full | Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios |
| title_fullStr | Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios |
| title_full_unstemmed | Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios |
| title_short | Characterization of ternary blends of vegetable oils with optimal ω-6/ω-3 fatty acid ratios |
| title_sort | characterization of ternary blends of vegetable oils with optimal ω 6 ω 3 fatty acid ratios |
| url | http://psasir.upm.edu.my/id/eprint/80919/1/OILS.pdf |
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