The influence of adding of flaxseed oil to sunflower oil on the content of tocopherols and carotenoids in blended edible oils

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.