Key points are not available for this paper at this time.
Oil blending is known as a sustainable solution in development of vegetable oils with reliable storage stabilities and optimum fatty acids compositions. This novel study was done to spot the most effective oil blends in terms of the nutritional and the physiochemical properties between high omega-3 peony seed oil (PSO) and high omega-6 safflower seed oil (SSO) blended at different ratios of 5:95, 15:85, 50:50 and 70:30. All the blended samples showed improvement in their physiochemical properties means they can be kept at low temperature (below 5°C) without crystallization. Crude oils were extracted by standard Soxhlet extraction method using N-hexane as the solvent and purified through centrifuge method. Identification and quantitative measurement of oil blends for fatty acids were carried out by gas chromatography coupled with mass spectrometry (GC-MS). Results show that all the samples had significantly improved their polyunsaturated fatty acid profiles especially AB-70:30 (peony oil: Safflower oil) with n-6 (49.16%), n-9 (2.33%) and n-3 (39.03%) respectively which not only promote health but also lead to many useful changes in the physiochemical properties. This blended oil also shown noteworthy highest iodine value of 127.24 g I2/100g, significantly lower peroxide of 6.07 meqO2/kg and lowest free fatty acid of 0.122% compared to the other blended samples. Therefore, it is recommended for the daily use, deep frying and it can be kept in storage over a long period of time.
Ali et al. (Wed,) studied this question.