A comparison of indigenous vegetable oils and their blends with optimal fatty acid ratio

Oil Blending is a trendy method of retaining their visual appeal, which also enhances their quality, stability, and nutritional content. The significance of this study lies in its pioneering approach towards determining the optimal fatty acid ratio through the blending of oils extracted from Bangladeshi origin rice bran, sesame seed, and mustard seed. Three blends were prepared, consisting of unrefined rice bran oil (RBO), unrefined mustard oil (MO), and partially refined sesame oil (SO) in different proportions: 70:20:10, 50:30:20, and 30:40:30, respectively. GCMS (Gas Chromatogram-Mass Spectrometer) analyses revealed that the 50:30:20 (RBO:MO:SO) blend preserved the optimal ratio of fatty acids, 1:2:1; Saturated fatty acids (SFA): mono-unsaturated fatty acids (MUFA): poly-unsaturated fatty acids (PUFA), which closely matched the WHO/FAO standards. This blend was further evaluated and compared with each individual oil. Compared to the individual oils, the blended oil demonstrated superior physicochemical qualities. The blend of 50:30:20 (RBO:MO:SO) had a total antioxidant content of 96.046±0.11%, with an IC50 value of 0.518±0.20mg/mL. This value was much greater than that of the single oils and on par with standards BHT (butylated hydroxytoluene) (97.589±0.40%) and BHA ((butylated hydroxyanisole) (96.528±0.83%). Density, viscosity, acid value, peroxide value, p-anisidine value, saponification value, iodine value, totox value, and color values of blended oil exhibited a slow rise in comparison to other individual vegetable oils under deep frying. The intended fatty acid ratio in the designed oil contributed to improved durability and nutritional potency compared to the individual oils, making it a potentially commercially feasible edible oil. By focusing on indigenous sources, the study aims to harness the unique properties of these oils to create blends that align with the dietary needs and preferences of the local population.