The paper proposes the development of blends of vegetable oils with a high content of easily oxidizable unsaturated fatty acids with sea-buckthorn fruit oil as a natural method of their preservation. The predominant lipophilic compounds in sea-buckthorn oil included ?-carotene, ?-tocopherol, and ?-sitosterol. Strong correlations were found between oxidative stability of the blends and ?- and ?-tocopherols, lutein and ?-carotene concentration (r ranging from 0.96 to 0.99). The observed effect may result from both the particularly huge increase in the carotenoid content (from 64- to 171-fold) in the obtained blends, and the synergistic interaction between tocopherol mixtures and carotenoids.
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Czaplicki et al. (2016) studied this question.
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