Quality properties of sesame and olive oils incorporated with flaxseed oil

Purpose: Suitable ratio of essential fatty acids has an important role in maintaining good health. There is no pure oil with an ideal fatty acid composition and oxidative stability. The main goal of the present study was to evaluate the physical, chemical and nutritional properties of oil obtained by blending flaxseed oil as a rich source of ω3 fatty acids with sesame and olive oils. Methods: Three different ratios (65:30:5, 60:30:10 and 55:30:15) were prepared using olive, sesame and flaxseed oils. These mixtures were stored at 4°C and 24°C and their quality and physicochemical properties were determined by measuring the fatty acid composition, phenolic compound, peroxide, anisidine values and schaal tests. Results: Fatty acid composition indicated that adding 10% and 15% flaxseed oil into blends have suitable ratio of essential fatty acids. The sample which contained 5% flaxseed oil had the highest phenolic content among treatments and these compounds showed a significant decrease during storage. A significant increase (p < 0.05) was observed in peroxide values of all samples during storage. Increasing the flaxseed oil content in the blends, lead to an increase of the anisidine value. Conclusion: Blending sesame and olive oils with flaxseed oil produced oil blends with a good balance of essential fatty acids. Although peroxide and anisidine values increased during storage of the oil blends; the blends were of a good quality for home and industrial use

A comprehensive review of the physicochemical, quality and nutritional properties of Nigella sativa oil

Nigella sativa L. is an annual herb of the Ranunculaceae family, with the seeds called black cumin seed or black seed containing 34–39% oil. Its oil has many uses in traditional medicine and food industry. Black seed oil is a significant source of essential fatty acids, tocopherols (91–246 ppm), phytosterols (1993−2182 ppm), polyphenols (245–309 ppm), essential oils and other bioactive compounds. Thymoquinone is one of the important active compounds in the essential oil part of black seed oil with many health beneficial properties. Black seed oil is getting much attention either used alone or in combination with other vegetable oils. Therefore, providing information about the black seeds originating in different parts of the world, their oil composition and the effect of different oil extraction methods can be of great value. Environmental condition, cultivated areas, maturity period and storage conditions have significant effects on its properties. Black seed oil deserves more attention as a potential multi-purpose product. This article reviews the physicochemical properties, quality, and medicinal and nutritional aspects of black seed oil

Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil

The present research studied the thermal pre-treatment of non-soaked and soaked black seed (BS) by microwave radiation (1–3.5 min) in comparison with conventional roasting (2–8 min, 180 °C). As BS was treated for a longer time, a significant increase (p < 0.05) was observed in total chlorophylls, carotenoids and phenolic contents in the extracted oils. The oils obtained from the soaked seeds (to 8%) had significantly higher oil quality properties. The optimum extraction conditions were: irradiation time of 3.5 min and BS moisture content of 8%, which resulted in an extraction yield of 35.76%, 10643.730 caffeic acid equivalents/100 g, PV of 9.63 meq O2/kg and 18.88 h of Rancimat oxidative stability. The microwave pre-treatment was more effective than conventional roasting in reducing lipase activity. Based on the results obtained, it was advisable to treat BS with microwaves and soak them before extracting the oil in a cold press at room temperature

Common ash (Fraxinus excelsior L.) seeds as a new vegetable oil source

In this study, common ash (Fraxinus excelsior L.) seed oil compositions were determined for the first time. Effect of the moisture content and microwave pretreatment of the seeds on the oil yield and its composition were also investigated. The optimum level of moisture content to obtain the maximum oil (18.18%) yield was 1% with 3 min pre-treatment. The main triacylglycerol composition of the oil was linoleic–linoleic–oleic, followed by oleic-oleic-linoleic and linoleic–linoleic-linoleic. The main fatty acid of the oil was linoleic acid (C18:2), followed by oleic acid (C18:1) and palmitic acid (C16:0). The main phytosterol of the oil was β-sitosterol, followed by Δ⁵-avenasterol and campesterol. The main tocopherol of the oil was α-tocopherol, followed by β and γ-tocopherols. The main essential oil of the oil was bicyclogermacrene, followed by delta-cadinene. These results suggest that this oil is a good source of valuable nutritional compounds and that microwave pretreatment is a promising and environmentally friendly method to extract it as a new vegetable oil source

Chemical, rheological and nutritional characteristics of sesame and olive oils blended with linseed oil

Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage. Methods: This study was designed to evaluate the chemical, nutritional and rheological properties of oil mixtures in three ratios of olive: sesame: linseed, 65:30:5; 60:30:10 and 55:30:15. Acidity value, peroxide value, rancimat test, fatty acid profile, nutritional indexes and rheological properties of the oil blends were determined. The nutritional quality was determined by indexes, including the atherogenic and thrombogenic indexs; the ratios of hypocholesterolemic: hypercholesterolemic; poly unsaturated fatty acid: saturated fatty acid and the ω6:ω3. Results: The results indicated that blending of other vegetable oils with linseed oil could balance ω6:ω3. Results showed that formulated oils had a good balance of oxidation stability and nutritional properties as well. Rheological data showed that these oil blends followed Newtonian behavior at 4°C and 25°C. Conclusion: According to the results, addition of linseed oil to vegetable oils containing high levels of bioactive compounds was a simple and economic practice to obtain a functional oil with good nutritional and stability properties