Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties

Abstract

Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition.

Enhancement of Oxidative Stability of Perilla Seed Oil by Blending It with Other Vegetable Oils

“…Blending of PeO with other vegetable oils (PO, GNO, CNO) did not significantly enhance the α-tocopherol content. Similar results were re-ported by Kaseke et al 35) .…”

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

“…Also, the blends showed increased amount of bioactive lipids such as tocopherols, tocotrienols, squalene, and β‐sitosterol resulting in enhanced nutritive value (Rudzinska et al, 2016). Binary blends formulated by addition of 10%, 15%, and 20% pomegranate oil to sunflower oil showed better oxidative stability, low levels of volatile organic compounds and better DPPH and ABTS radical scavenging capacity as compared to unblended sunflower oil (Kaseke et al, 2021). Binary blends of 5%, 10%, and 20% (w/w) cold‐pressed black cumin ( Nigella sativa ) oil with sunflower oil showed improved stability as confirmed by peroxide value as well as conjugated dienes and trienes (Kiralan et al, 2017).…”

Evaluation of synergistic/antagonistic antibacterial activities of fatty oils from apricot, date, grape, and black seeds

“…Similar findings were reported by Ramadan and coworkers, where they noticed an increase in palmitic acid and stearic acid when blending corn oil with black cumin seed oil 52 . In addition, Kaseke and coworkers reported similar results for oil blends 53 . On the other hand, some mixtures showed non-significant change compared to each oil alone.…”