Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid

Agnieszka Sagan, Agata Blicharz-Kania, Marek Szmigielski, Dariusz Andrejko, Paweł Sobczak, Kazimierz Zawiślak and Agnieszka Starek
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Agnieszka Sagan: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Agata Blicharz-Kania: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Marek Szmigielski: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Dariusz Andrejko: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Paweł Sobczak: Department of Food Engineering and Machines, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Kazimierz Zawiślak: Department of Food Engineering and Machines, University of Life Sciences in Lublin, 20-612 Lublin, Poland
Agnieszka Starek: Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland

Sustainability, 2019, vol. 11, issue 20, 1-11

Abstract: Functional foods include cold-pressed oils, which are a rich source of antioxidants and bioactive n-3 and n-6 polyunsaturated fatty acids. The aim of this study was to assess the quality of rapeseed oils supplemented with Spanish sage and cress oils. Seven oil mixtures consisting of 70% of rapeseed oil and 30% of sage and/or cress oil were prepared for the analyses. The oil mixtures were analyzed to determine their acid value, peroxide value, oxidative stability, and fatty acid composition. In terms of the acid value and the peroxide value, all mixtures met the requirements for cold-pressed vegetable oils. The enrichment of the rapeseed oil with α-linolenic acid-rich fats resulted in a substantially lower ratio of n-6 to n-3 acids in the mixtures than in the rapeseed oil. The mixture of the rapeseed oil with the sage and cress oils in a ratio of 70:10:20 exhibited higher oxidative stability than the raw materials used for enrichment and a nearly 20% α-linolenic acid content. The oils proposed in this study can improve the ratio of n-6:n-3 acids in modern diets. Additionally, mixing the cress seed oils with rapeseed oil and chia oil resulted in a reduction in the content of erucic acid in the finished product. This finding indicates that cress seeds, despite their high content of erucic acid, can be used as food components. The production of products with a positive effect on human health is one of the most important factors in the sustainable development of agriculture.

Keywords: cold-pressed oils; functional food; oxidative stability; rapeseed oil; Spanish sage seed oil; cress seed oil (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (4)

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