The correlation between a wide range of fatty acid composition indices, resulted from different groups of purified edible oils and their binary blends, and two quantitative criteria of primary (induction period of hydroperoxide formation at 60 °C) and secondary (oxidative stability index, OSI, at 100 °C) oxidations was evaluated. On the basis of highly correlated linear regression models, a corrected form of calculated oxidizability index and the content of saturated fatty acids, SFA, were jointly found to be appropriate indices of primary oxidative stability of all vegetable oils whereas the ratio between palmitic and linoleic acids was mainly considered to show their secondary oxidative stability. As for the oils containing fish oil (FO), a combination of SFA/(C18:4 + C20:4 + C20:5 + C22:6), and monounsaturated fatty acids/(C18:2 + C18:3) ratios was used to represent the primary and secondary oxidative stabilities. Among the oils containing vegetable oils and even fish oil, canola oil, and its blends had the best fatty acid composition from a health point of view. Practical Application: Since edible oils have a vast diversity in fatty acid compositions of very different oxidative stability, prediction of oxidizability based on fatty acid compositions has become too complicated. Considering primary and secondary oxidation products over the course of lipid oxidation, the present study simplifies the prediction of the oxidative stability of fatty acid compositions by introducing four predictive linear regression models for vegetable and fish oils.
Oxidative stability of five different edible oils and their binary blends are determined through the induction period (IP) of hydroperoxide formation and the oxidative stability index (OSI) at 60 and 100 °C, respectively. Considering a range of linear regression models between fatty acid composition indices and the oxidative stability quantities, IP and OSI, four linear regression models of highest correlation were obtained to simplify the prediction of oxidizability of diverse fatty acid compositions.
High DHA fish oil with ~40% long-chain polyunsaturated fatty acids is beneficial
for health. Blending fish oil with milkfat with saturated fatty acids in a chilled
environment into solid lipid particles (SLP) increases stability and reduces undesirable
taste and odour. SLP can be mixed into dairy products to fortify them with long-chain
omega-3 fatty acids. Here, SLPs of fish oil and milkfat with ratio of 50:50 and 70:30 (
w/w) of ~1 mm in diameter were mixed into plain Greek-style yoghurt at 1.2% (w/w). The
crystalline structure of SLPs, potential fatty acid leakage, and other physicochemical
properties of yoghurt were analysed after 1 day and 28 days of storage at 4°C. Gas
chromatographic analysis of yoghurt with and without SLPs showed that the fatty acid
composition did not change after 28 days. Sensory evaluation of fresh yoghurt containing
SLPs was compared with plain yoghurt, or yoghurt blended with fish oil on an untrained
panel of 30 people. This study demonstrated that SLPs could be mixed with yoghurt to
maintain stable characteristics for at least 28 days at 4°C. SLPs successfully masked
undesirable flavours from fish oil within the yoghurt matrix without any detectable
changes in pH, colour, viscosity, and texture.
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