Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability

Abstract

This study aimed to develop a healthy blended oil with a balanced fatty acid ratio, as well as high thermal and oxidative stability. The blending of highly saturated Palm olein (PO) with polyunsaturated fatty acid-rich (PUFA) Perilla seed oil (PeO) in two different proportions, 70:30 (B1) and 80:20 (B2) v/v was studied. The physicochemical parameters, fatty acid composition, and oxidative stability of cold-pressed perilla seed oil (PeO), palm olein, and their blends were analyzed. The blends presented higher oxidative stability (6.5 h) with enhanced α-linolenic acid content (18%) than pure oils. The fatty acid ratio in both blend (B1- 1:1.4:1 and B2- 1.5:1.5:1) was found close to the WHO recommended ratio i.e., 1:1-5:1. The evaluation of the thermal stability of the blended oils revealed that PeO oxidized quickly during heating (Peroxide value-15.16 meq O2/kg); whereas thermal stability improved with blending (Peroxide value: B1-7.92 and B2- 7.69 meq O2/kg).

A comprehensive review on nutritional, nutraceutical, and industrial perspectives of perilla (Perilla frutscens L.) seeds – An orphan oilseed crop

“…A recent study successfully developed a healthy blended oil, combining palm olein with PSO in two proportions (B1: 70:30, B2: 80:20 v/v). These blends exhibited superior oxidative stability (6.5 h), increased α-linolenic acid content (18 %), and achieved fatty acid ratios aligned with WHO recommendations, indicating improved thermal stability [ 5 ].…”

“…Perilla frutescens (L.) Britton (2n = 40), commonly known as perilla, is an orphan oilseed crop native to East Asia, particularly China, Korea, Japan, India, and Thailand. Belonging to the family Lamiaceae, subfamily Lamioideae, tribe Saturejeae, and subtribe Perillinae, this annual herbaceous crop bears small self-pollinating flowers and brown fruits containing black to white or various shades of grey or brown seeds [ [4] , [5] , [6] ]. The seeds contain an oil content ranging from 30 % to 45 %.…”