@conference{
author = "Lužaić, Tanja and Romanić, R and Radić, B. and Grahovac, Nada and Kravić, S. and Stojanović, Z.",
year = "2018",
abstract = "Blending vegetable oils of different composition and properties is one of the simplest methods for
creating new specific products with the desired properties, which increases their commercial
application and improves their nutritional quality.
The effect of blending vegetable oils on tocopherols and carotenoids content was examined. Refined
sunflower seed oil (S) and cold pressed flaxseed oil (F) were used in the experiment. These oils are
blended in three different content of mass: sample 70S:30F (70% S and 30% F), sample 50S:50F
(50% S and 50% F) and sample 30S:70F (30% S and 70% F).
The results showed significant differences in the content of total tocopherols and total carotenoids
between the two oils used for the preparation of three blended oils. Refined sunflower seed oil
contains higher amounts of tocopherols and fewer amounts of carotenoids compared to cold pressed
flaxseed oil in which the content of tocopherols is lower and the content of carotenoids is higher. In the
obtained blends of edible vegetable oils, the content of total tocopherols ranged from 387.96 to 447.83
mg/kg while the determined total carotenoids content (as B-caroten) ranged from 3.11 to 5.63 mg/kg.
By blending refined oil of sunflower seed and cold pressed oil of flax-seed, the balance of the
parameters studied is contributed. The research in the work showed that the blending of vegetable oils
provides the possibility of modulating their composition, and therefore of nutritive quality.",
journal = "Proceedings, 4th International Congress “Food Technology, Quality and Safety” and 18th International Symposium “Feed Technology” (FoodTech2018),Novi Sad, Serbia",
title = "The influence of adding of flaxseed oil to sunflower oil on the content of tocopherols and carotenoids in blended edible oils",
pages = "73-68",
url = "https://hdl.handle.net/21.15107/rcub_fiver_3677"
}
