Importance of Fatty Acid Composition and Antioxidant Content of Vegetable Oils and Their Blends on Food Quality and Human Health

Abstract

The different vegetable oils available on the market for human consumption mainly differ in fatty acid composition. Chia, flaxseed and sacha inchi oils, are sources of fatty acid α-linolenic (ω-3) followed by mustard and canola oils, while sunflower, safflower, corn, soybean and black cumin oils present high linoleic acid content (ω-6). Polyunsaturated fatty acids (PUFA) (ω-3, ω-6) are essential compounds commonly found in vegetable oils. They are nutritionally important for good health and are especially beneficial for individuals suffering from coronary heart disease, diabetes, and immune response disorders. FAO/WHO have recommended that the essential ω-6:ω-3 FA balance in the diet should be between 5:1 and 10:1. This can be achieved by mixing or blending two or more different oils in specific proportions to get a desired fatty acid composition. Blending vegetable oils can increase the levels of bioactive lipids and natural antioxidants in their blends and improve the nutritional value at affordable prices. Oil blends has been a common practice in the many countries. Recently, the manufacture and marketing of blended oils containing common and unconventional edible oils are allowed. This article deals primarily about blends of different vegetable oils in order to obtain products with improved essential ratio in fatty acids (ω-6:ω-3), functional properties and oxidative stability.