Chapter 3. Сhemical composition and properties of vegetable oil blends
Keywords:
corn oil, linseed oil, olive oil, rapeseed oil, sunflower oil, fatty acid composition, alpha-linolenic acid, linoleic acid
Synopsis
Innovative approaches in food processing and sustainability
Vegetable oils are widely used in food formulations due to their essential role as a source of fat and energy for the human body, as well as their content of vitamins and minerals. The addition of vegetable oils to foods not only improves flavor and texture but also increases the nutritional value of various products. These oils are produced by a variety of methods, typically involving mechanical pressing or extraction processes. The composition of vegetable oils consists primarily of fatty acids, which can be classified as saturated, monounsaturated, and polyunsaturated fats.
The balance of fatty acids plays a critical role in human health, as an optimal ratio of dietary fats is required for various metabolic processes. However, no single vegetable oil provides a perfectly balanced fatty acid profile. Therefore, blending oils in specific proportions can help to achieve a more balanced composition of dietary fats. Such blended oils can be used in a wide range of culinary applications, including cooking, frying, and baking, and offer a versatile and nutritious alternative to traditional oils.
In this study, four vegetable oil blends with a balanced composition of polyunsaturated fatty acids (omega-3:omega-6) were developed: olive oil – rapeseed oil – sunflower oil; linseed oil – olive oil – sunflower oil; corn oil – olive oil – rapeseed oil; and corn oil – linseed oil – olive oil. The acid value, peroxide value, and iodine value of the individual oils and their blends were studied to assess their quality and stability. The acid value of the developed vegetable oil blends ranged from 0.30 to 0.56 mg KOH/g, which were within the acceptable limit of 0.6 mg KOH/g recommended by CODEX STAN 210-1999. Similarly, the peroxide value of the vegetable oil blends varied from 2.3 to 2.9 mmol O2/kg, which were also well below the acceptable limit of 7 mmol O2/kg for vegetable oils. The iodine value of the blends ranged from 112 to 145 g I2/100 g, reflecting the degree of unsaturation of the oils.
In addition, the chemical composition of the individual vegetable oils and their blends was analyzed, providing further insight into the properties and benefits of using such oil blends in food production. The results confirm that these vegetable oil blends not only offer a favorable fatty acid balance, but also maintain a stable quality, making them suitable for a variety of culinary applications while promoting health-conscious dietary choices.
Downloads
Download data is not yet available.
References
Yin, M., Chen, M., Yanagisawa, T., Matsuoka, R., Xi, Y., Tao, N., Wang, X. (2022). Physical properties, chemical composition, and nutritional evaluation of common salad dressings. Frontiers in Nutrition, 9. https://doi.org/10.3389/fnut.2022.978648
Akcicek, A., Yildirim, R. M., Tekin-Cakmak, Z. H., Karasu, S. (2022). Low-Fat Salad Dressing as a Potential Probiotic Food Carrier Enriched by Cold-Pressed Tomato Seed Oil By-Product: Rheological Properties, Emulsion Stability, and Oxidative Stability. ACS Omega, 7 (51), 48520–48530. https://doi.org/10.1021/acsomega.2c06874
Tekin-Cakmak, Z. H., Atik, I., Karasu, S. (2021). The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability. Foods, 10 (11), 2759. https://doi.org/10.3390/foods10112759
Fats and fatty acids in human nutrition. Report of an expert consultation. FAO Food and Nutrition Paper, 91 (2010). Rome: Food and Agriculture Organization of the United Nations.
Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S., Savage, G. P. (2016). Vegetable oil blending: A review of physicochemical, nutritional and health effects. Trends in Food Science & Technology, 57, 52–58. https://doi.org/10.1016/j.tifs.2016.09.007
Simopoulos, A. P. (2010). The omega-6/omega-3 fatty acid ratio: health implications. Oléagineux, Corps Gras, Lipides, 17 (5), 267–275. https://doi.org/10.1051/ocl.2010.0325
Saini, R. K., Keum, Y.-S. (2018). Omega-3 and omega-6 polyunsaturated fatty acids: Dietary sources, metabolism, and significance – A review. Life Sciences, 203, 255–267. https://doi.org/10.1016/j.lfs.2018.04.049
Halvorsen, B. L., Blomhoff, R. (2011). Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements. Food & Nutrition Research, 55 (1), 5792. https://doi.org/10.3402/fnr.v55i0.5792
Rafiq, M., Lv, Y. Z., Zhou, Y., Ma, K. B., Wang, W., Li, C. R., Wang, Q. (2015). Use of vegetable oils as transformer oils – a review. Renewable and Sustainable Energy Reviews, 52, 308–324. https://doi.org/10.1016/j.rser.2015.07.032
Otunola, G. A., Adebayo, G. B., Olufemi, O. G. (2009). Evaluation of some physicochemical parameters of selected brands of vegetable oils sold in Ilorin metropolis. International Journal of Physical Sciences, 4 (5), 327–329.
Guillaume, C., De Alzaa, F., Ravetti, L. (2018). Evaluation of chemical and physical changes in different commercial oils during heating. Acta Scientific Nutritional Health, 2 (6), 2–11.
Yang, R., Zhang, L., Li, P., Yu, L., Mao, J., Wang, X., Zhang, Q. (2018). A review of chemical composition and nutritional properties of minor vegetable oils in China. Trends in Food Science & Technology, 74, 26–32. https://doi.org/10.1016/j.tifs.2018.01.013
Chowdhury, K., Banu, L., Khan, S., Latif, A. (1970). Studies on the Fatty Acid Composition of Edible Oil. Bangladesh Journal of Scientific and Industrial Research, 42 (3), 311–316. https://doi.org/10.3329/bjsir.v42i3.669
Marongui, B., Özcan, M. M., Rosa, A., Dessi, M. A., Piras, A., AlJuhaimi, F. (2015). Monitoring of the fatty acid compositions of some olive oils. La Rivista Itaiana Dee Sostanze Grasse, 92, 39–42.
Sakhno, L. O. (2010). Variability in the fatty acid composition of rapeseed oil: Classical breeding and biotechnology. Cytology and Genetics, 44 (6), 389–397. https://doi.org/10.3103/s0095452710060101
Kostik, V., Memeti, S., Bauer, B. (2013). Fatty acid composition of edible oils and fats. Journal of Hygienic Engineering and Design, 4, 112–116.
Djuricic, I., Calder, P. C. (2021). Beneficial Outcomes of Omega-6 and Omega-3 Polyunsaturated Fatty Acids on Human Health: An Update for 2021. Nutrients, 13 (7), 2421. https://doi.org/10.3390/nu13072421
Takić, M., Ranković, S., Girek, Z., Pavlović, S., Jovanović, P., Jovanović, V., Šarac, I. (2024). Current Insights into the Effects of Dietary α-Linolenic Acid Focusing on Alterations of Polyunsaturated Fatty Acid Profiles in Metabolic Syndrome. International Journal of Molecular Sciences, 25 (9), 4909. https://doi.org/10.3390/ijms25094909
Nykter, M., Kymäläinen, H.-R., Gates, F. (2008). Quality characteristics of edible linseed oil. Agricultural and Food Science, 15 (4), 402–413. https://doi.org/10.2137/145960606780061443
Tian, M., Bai, Y., Tian, H., Zhao, X. (2023). The Chemical Composition and Health-Promoting Benefits of Vegetable Oils – A Review. Molecules, 28 (17), 6393. https://doi.org/10.3390/molecules28176393
Barrera-Arellano, D., Badan-Ribeiro, A. P., Serna-Saldivar, S. O. (2019). Corn oil: composition, processing, and utilization. Corn, 2019, 593–613. https://doi.org/10.1016/b978-0-12-811971-6.00021-8
Demirbas, A. (2008). Relationships derived from physical properties of vegetable oil and biodiesel fuels. Fuel, 87 (8-9), 1743–1748. https://doi.org/10.1016/j.fuel.2007.08.007
Apetrei, C., Apetrei, I. M. (2015). Chemical composition of corn oil. In: Corn and Coconut Oil. Nova Science Publishers, Inc.
Langyan, S., Yadava, P., Khan, F. N., Sharma, S., Singh, R., Bana, R. S. et al. (2023). Trends and advances in pre- and post-harvest processing of linseed oil for quality food and health products. Critical Reviews in Food Science and Nutrition, 65 (4), 746–769. https://doi.org/10.1080/10408398.2023.2280768
Tripathi, V., Abidi, A. B., Marker, S., Bilal, S. (2013). Linseed and linseed oil: health benefits – A review. International Journal of Pharmacy and Biological Sciences, 3 (3), 434–442.
Zuk, M., Richter, D., Matuła, J., Szopa, J. (2015). Linseed, the multipurpose plant. Industrial Crops and Products, 75, 165–177. https://doi.org/10.1016/j.indcrop.2015.05.005
Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S., Peter Savage, G. (2018). Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil. Advanced Pharmaceutical Bulletin, 8 (1), 107–113. https://doi.org/10.15171/apb.2018.013
Rabail, R., Shabbir, M. A., Sahar, A., Miecznikowski, A., Kieliszek, M., Aadil, R. M. (2021). An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends. Molecules, 26 (23), 7187. https://doi.org/10.3390/molecules26237187
Genovese, A., Caporaso, N., Sacchi, R. (2021). Flavor Chemistry of Virgin Olive Oil: An Overview. Applied Sciences, 11 (4), 1639. https://doi.org/10.3390/app11041639
Carrasco-Pancorbo, A., Cerretani, L., Bendini, A., Segura-Carretero, A., Gallina-Toschi, T., Fernández-Gutiérrez, A. (2005). Analytical determination of polyphenols in olive oils. Journal of Separation Science, 28 (9-10), 837–858. https://doi.org/10.1002/jssc.200500032
Shen, J., Liu, Y., Wang, X., Bai, J., Lin, L., Luo, F., Zhong, H. (2023). A Comprehensive Review of Health-Benefiting Components in Rapeseed Oil. Nutrients, 15 (4), 999. https://doi.org/10.3390/nu15040999
Vasylkovska, K., Andriienko, O., Vasylkovskyi, O., Andriienko, A., Volodymyr, P., Malakhovska, V. (2021). Dynamics of export potential of sun-flower oil in Ukraine. Helia, 44 (74), 115–123. https://doi.org/10.1515/helia-2021-0001
Nakonechna, K., Ilko, V., Berčíková, M., Vietoris, V., Panovská, Z., Doležal, M. (2024). Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market. Agriculture, 14 (4), 536. https://doi.org/10.3390/agriculture14040536
Ye, S., Lu, H. (2021). Determination of Fatty Acids in Rice Oil by Gas Chromatography – Mass Spectrometry (GC–MS) with Geographic and Varietal Discrimination by Supervised Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA). Analytical Letters, 55 (5), 675–687. https://doi.org/10.1080/00032719.2021.1960361
Fakhri, N. A., Qadir, H. K. (2011). Studies on various physico-chemical characteristics of some vegetable oils. Journal of Environmental Science and Engineering, 5 (7), 844–849.
Beema, N., Mukkamula, N., Mothuku, S., Thumu, R., Azmeera, T., Biman, K. K. (2022). Comparative analysis of physico-chemical properties and fatty acid composition of linseed (Linum usitatissimum L.) oils of Indian accessions. Journal of Applied Biology & Biotechnology, 11 (1), 80–87. https://doi.org/10.7324/jabb.2023.110112
Zhang, W., Li, N., Feng, Y., Su, S., Li, T., Liang, B. (2015). A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV–Vis spectrometry. Food Chemistry, 185, 326–332. https://doi.org/10.1016/j.foodchem.2015.04.005
Ichu, C. B., Nwakanma, H. O. (2019). Comparative Study of the physicochemical characterization and quality of edible vegetable oils. International Journal of Research in Informative Science Application & Techniques, 3 (2), 19321–19329. https://doi.org/10.46828/ijrisat.v3i2.56
Ghohestani, E., Tashkhourian, J., Hemmateenejad, B. (2023). Colorimetric determination of peroxide value in vegetable oils using a paper based analytical device. Food Chemistry, 403, 134345. https://doi.org/10.1016/j.foodchem.2022.134345
Vidrih, R., Vidakovič, S., Abramovič, H. (2010). Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech Journal of Food Sciences, 28 (5), 376–384. https://doi.org/10.17221/202/2008-cjfs
Categories
Copyright (c) 2025 Igor Dudarev, Oksana Tsisar, Volodymyr Say ____________________________________ How to Cite: Dudarev, I., Tsisar, O., Say, V.; Priss, O. (Ed.) (2025). Сhemical composition and properties of vegetable oil blends. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch3
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
