Food Technologies  
Modeling composition of the mixed oils by blending 
Mariya Zholdosh, Evgeniya Shemanska, Irina Radzievska 
National University of Food Technology, Kyiv, Ukraine 
Keywords: 
Oil 
Blending 
Fat 
Acid 
Q-3 acid 
Oxidation 
Article history: 
Received 23.04.2014 
Received in revised form 
20.06.2014 
Accepted 30.06.2014 
Corresponding author: 
Mariya Zholdosh 
E-mail: 
zholdosh.marichka@mail.ru 
Abstract 
Introduction. In order to enrichment food ration 
essential fatty acids of the population investigated 
blending of vegetable oils which give a balanced 
composition of polyunsaturated fatty acids, and 
conventional flavor characteristics. 
Materials and methods. Physico-chemical quality of 
oils were determined by standard methods; design of 
experiments and optimization of technological processes 
was performed experimental and statistical method 
based on the software package Pascal; fatty acid 
composition of oil determined by method of gas 
chromatography. 
Results. Researched and updated the fatty acid 
composition of vegetable oils cold-pressed. Has been 
developed and scientifically based the composition of 
blendson the basis of sunflower oil with the addition of 
camelina oil, flax and walnuts, which ensure a rational 
ratio ю-б/ю-З fatty acids with the recommendations of 
their consumption. Investigated autocatalytic oxidation 
and hydrolytic blends when stored at a temperature of 20 
± 2 ° С with free access of light and air. A substantial 
slowing of the accumulation of peroxides and free fatty 
acids by blending of 35% of the nut or 40% of camelina 
oil with corresponding amount of sunflower oil. 
Obtained data on a reduced stability of the blended oils 
with linseed oil. Identified the guaranteed storage life of 
blended oils based on sunflower oil. 
Conclusions. Developed blended oils differ a 
balanced ratio of essential fatty acids, co-6 / cd-3 from 10: 
1 to 3:1, and can be used as a component of the fatty 
human diet and for the production of health-preventive 
purposes. 
Ukrainian Journal of Food Science. 2014. Volume 2. Issue 1 22 
Food Technologies  
Introduction 
Maintaining the health and increasing longevity of the individual - one of the most 
pressing problems of our time. One of the approaches to solving this problem is the creation 
of functional foods, which do not differ in taste and appearance of traditional, improve 
health, promote the reduction of disease and use of daily demand. [1] 
Fat and oil products should be not only carrier of energy and a plastic material but also 
an important source of physiologically functional ingredients polyunsaturated fatty acids 
(PUFA), fat soluble vitamins, phospholipids, and other bioactive components. Of particular 
importance is presence in the products of essential polyunsaturated fatty acidsto which in 
the first place should include linoleic (CI8: 2) and linolenic (CI8: 3) acids. Linoleic acid is 
the main representative of the family of long chain fatty acids omega-6 (co-6) and a-
linolenic acid - equivalent of long chain fatty acids omega-3 family (ш-З). Polyunsaturated 
fatty acids perform two functions: they are components of the phospholipids of all cell 
membranes, on which depends the transfer of pulses and work the receptors and precursors 
for the synthesis of lipid mediators (eicosanoids), which are important in the regulation of 
many physiological processes [2, 3]. Omega-3 fatty acids improve the immune system, 
reduce blood coagulation, TAG level in the blood and the risk of coronary heart disease [4]. 
Remains debatable question regarding the optimal ratio of individual lipid classes of fatty 
acids food products, but most scholars are unanimous that the greatest biological effectiveness of 
lipids leads levels of omega-3 fatty acids. The ratio of co-6 / co-3 polyunsaturated fatty acids, it is 
recommended by the Institute of Nutrition in the diet of a healthy person should be 10: 1, and 
nutritional therapy - from 3: 1 to 5: 1 On the basis of clinical and experimental studies of scientists 
acid ratio co-6 and ш-З, it is recommended is from 4:1 to 2:1 [5]. 
British Nutrition Foundation considers the ideal ratio between PUFA families co-6 and 
ю-3 as a 6: 1 To achieve this, the ratio of the UK population is recommended to increase the 
intake of oily fish, containing a significant amount of PUFA ю-3 family. Din N. Jehangir 
contends that the consumption of oily fish once a week by 50% reduces the risk of 
stenocardia and atrial fibrillation in patients with cardiovascular disease, regardless of 
comorbidities [6]. 
To co-6 fatty acids include linoleic (CI8: 2), y-linolenic (CI8: 3n6), and arachidonic 
(C20: 4). Linoleic acid in the body can be elongated and desaturovana to arachidonicand 
the last is a precursor to the formation of eicosanoids. Linoleic acid-rich overwhelming 
amount of vegetable oils. Exception is olive oil, which is dominated oleic acid (ro-9), which 
contributes to lower of plasma cholesterol levels and necessary for the balance of 
polyunsaturated fatty acids. 
The structure of co-3 fats includes the three essential fatty acids: eicosapentaenoic acid 
(C20: 5) and docosahexaenoic acid (C22: 6) and a-linolenic acid (CI8: 3n3). In the body of 
a-linolenic acid by the elongation and desaturation is converted into eicosapentaenoic acid -
a precursor for the synthesis of eicosanoids, and docosahexaenoic acid - an important 
structural component of the phospholipids of cell membranes. 
Research of scientists found that a living organism does not synthesize linoleic and 
linolenic acids, they can only come from food. Depending on the initial fatty acid 
eicosanoids are synthesized which have different structures and biological effects on the 
organism, often directly proportional. Eicosanoids formed from co-3 fats, namely 
eicosapentaenoic acid, have anti-inflammatory, anti-allergic effect, blood thinners and 
prevent the thrombus formation, improve blood circulation, dilate blood vessels and reduce 
blood pressure. Conversely, eicosanoids synthesized from arachidonic acid (co-6) contribute 
to the development of inflammation, allergy, platelet aggregation and thrombus formation, 
Ukrainian Journal of Food Science. 2014. Volume 2. Issue 1 
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Food Technologies  
blood vessels constrict. Exception is prostaglandin El which is derived from y-linolenic 
acid (co-6) and has anti-inflammatory effect and slows exemption of histamine, reducing 
allergic inflammatory component. Clinical research proves that deficiency in the cells of 
essential polyunsaturated fatty acids (especially ш-3) forms a high potential of 
inflammation [7]. 
Therefore it is very important is the introduction of the diets of these fat products that 
will provide the desired physiological needs of the body's balance of essential acids, ю-6 
and co-3. 
An important argument in favor of vegetable oils is their safety as they contain a-
linolenic acid which is a precursor necessary for the metabolism of the body and can 
accumulate in the body and consumed as needed. 
However, the oil from sunflower seeds contains primarily family PUFA co-6 (62.58% 
in our research), and the ratio of œ-6/со-З PUFA does not conform to the formula of 
balanced nutrition. Is why we calculated the fatty acid composition blends "sunflower x 
each of unconventional oils" in the following proportions: 50 x 50; 55 x 45; 60 x 40; 65 x 
35; 70 x 30; 75 x 25; 80 x 20; 85 x 15; 90 x Ю; 95 x 5. In further research elected blends, 
the fatty acid composition of which is within the range recommended by nutritionists: acid 
ratio of ю-6 to co-3 10: 1 to 3: 1 is: 
№ 1 - Sunflower oil 65% x walnut oil 35% 
№ 2 - Sunflower oil 75% x 25% linseed oil, 
№ 3 - Sunflower oil 60% x 40% camelina oil. 
Materials and methods 
As the research subjects was selected prevalence in the diet of the population of 
Ukraine vegetable oils obtained by cold pressing of the first technology spin - sunflower, 
soybean, rapeseed, linseed, mustard and unconventional oils - camelina hemp seed, 
maranth, sesame, cedar, pumpkin, walnut, wheat germ oil, fruits of sea buckthorn and grape 
seed. Also studied widely represented in the trading network olive oil varieties "Extra 
virgin". 
Fatty acid and the isomer composition of vegetable oils was analyzed on a gas 
Chromatograph Agilent 6890 (USA) with capillary column, programmed mode and 
ionization-flame detector Methods by preparation methyl esters according to ISO 5509-
2002, analyzing the method of gas chromatography according ISO 5508-2001. 
Method of preparation of the methyl esters according to ISO 5509: 2000 analyzing 
method of gas chromatography of methyl esters of fatty acids - ISO 5508: 1990 Sample 
preparation was as follows: the sample was dissolved in 2 ml of heptane was added by 
pipette 200 microliters of methanol solution of NaOH and shaken for 5 - 10 min. , then 
added to a solution 1 g of sodium hydrogen sulfate monohydrate and carefully agitated. 
After deposition of salts was separated upper layer containing the methyl esters of fatty 
acids. Detection of fatty acids was performed on a gas Chromatograph: injector S/S with the 
allocation flows column Sp2380, length 100 m, internal diameter 0.25 mm, the coating 
thickness 0.2 micrometers. Chromatography conditions: temperature of injector - 280°C, 
discharge stream - 100: 1, the temperature detector - 290 °С. The column operates at a 
constant stream with speed of 1.2 ml/min, carrier gas helium. Temperature gradient column 
thermostat from 60 to 250°C. Research oxidative stability of blends was performed during 
storage at room temperature with free access of light and air. Samples of fat blends were 
stored in glass cups at 20 ± 2°C. As a control, use sunflower oil. During storage every 7 
days selected samples to determine the peroxide (according to ISO 3960: 1998) and acid 
Ukrainian Journal of Food Science. 2014. Volume 2. Issue 1 24 
Food Technologies  
(according to ISO 660: 1996, NEQ) numbers. Oxidation blends stopped when the number 
of peroxide value reached more than 10 mmoPAO / kg. When exceeding this value 
vegetable oil is considered dangerous for health and becomes inedible product category. 
According kinetic curves defined oxidation induction period of oxidation, which is used for 
the prediction deadline storage oil. 
Results and discussion 
Biological and food respectively, the value of vegetable oils characterized by the 
composition and the ratio of fatty acids. Table. 1 shows the fatty acid composition of 
vegetable oils investigated oilseeds and fruit seeds. 
Table 1 
Fatty acid composition of vegetable oils 
Vegetable oils Fatty acids,% Ratio 
(o-3/co-6 Saturated Monounsaturated Polyunsaturated 
fatty acid ш-9 (oleic) G)-6 
(linoleic) 
ю-З 
(a- Bndenic) 
Sunflower 11,34 24,61 62,58 0,09 1:695 
Soy 15,64 21,36 55,60 5,73 1:10 
Rape 6,86 58,99 18,68 9,13 1:2 
Corn 11,31 43,1 44,90 0,65 1:69 
Olive 15,53 72,06 7,12 0,59 1:12 
Flaxseed 10,24 17,30 14,31 57,26 1:0,25 
Camelina 9,96 15,99 19,26 33,85 1:0,6 
Hempseed 10,74 13,53 55,40 15,32 1:3,6 
Mustard 4,87 33,53 10,96 11,25 1:1 
Amaranth 17,83 23,97 53,75 1,31 1:41 
Sesame 11,31 38,0 40,71 0,34 1:130 
Pumpkin 19,71 21,47 58,38 0,14 1:417 
Walnut oil 8,21 16,56 61,35 13,58 1:4,5 
Wheat germ oil 18,24 14,86 57,03 6,69 1:8,5 
Sea buckthorn 
oil 
29,32 5,82 16,84 4,94 1:3,4 
Grapeseed oil 11,51 19,6 68,15 0,45 1:151 
According to table. 1 sunflower and corn oils contain high amounts of ю-6 acids and 
small - ю-З acids and therefore have no optimum fatty acid composition. Soybean oil is 
recommended for consumption ratio œ-3/со-б PUFA (1:10). For rapeseed and mustard oil 
are of relatively low levels of saturated fatty acids (7.4%), high oleic acid level (33-59%) 
and the average level of linolenic acid (9-11%) and thus is favorable balance of ю-З/ю-б as 
1:1-2. Olive oil characteristically high oleic acid and low levels of PUFA. In linseed and 
camelina oil content of irreplaceable a-linolenic acid is much higher than the recommended 
levels, which indicates their high physiological value and feasibility of using enrichment co-
3 acid foods. A distinctive feature of camelina oil is gondoinovoy content (14%) and erucic 
Ukrainian Journal of Food Science. 2014. Volume 2. Issue 1 
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Food Technologies  
(about 3%) acids. Walnut oil and hemp have a sufficiently high content of a-linolenic acid, 
but their use is limited to the high cost and nonproliferation. Other oils do not conform to 
the recommended dietary intake of PUFA ratio ю-3/со-б. 
We have developed blends based on sunflower oil with additives camelina oils, flax 
and walnuts with a fatty acid content families of ©-6: co-3 from 10:1 to 3:1. This ratio 
corresponds to a nutritionist recommended "ideal" ratio of essential fatty acids diet. Basis 
for the blend elected sunflower oil. This is a traditional non-deficient product daily demand 
and consumption. Taste of Ukrainian sunflower oil consumer evaluates as "correct" neutral. 
Having investigated blends and to determine them PN plotted changes PN of blended 
oils within 28 days (Fig. 1) 
20 I 
ч— 
"o 
Є Є 
16 
12 
^ — . • 
0 7 14 21 28 
Duration of oxidation, days 
Fig 1. Changing the of peroxide number of blended oils during 28 days: 
К - Sunflower oil 
№1 - Sunflower oil 65% X walnut oil 35% 
№2 - Sunflower oil 75% x 25% linseed oil 
№3 - Sunflower oil 60% X 40% camelina oil 
Time to reach PN = 1 0 mmol Vi O/kg is guaranteed shelf life of oils. It has been 
established that the addition of linseed oil in an amount of 25% negatively affects the 
stability of the vegetable oil, such oxidize faster than other blends. The longest period of 
storage - 27.5 days with free access to air and light - is number one with a blend containing 
35% of walnut oil. 
High resistance is noted as a sample number 3, which is period of storage 25.7 days. 
Thus, high resistance to oxidation processes are different blends of sunflower oil camelina 
and walnut oil. 
Such blends appropriate to apply the treatment and prevention of atherosclerosis, to 
improve the effectiveness of diet therapy and correction of lipid metabolism in patients with 
type II diabetes, diseases of the cardiovascular system. 
Investigation of autocatalytic oxidation and hydrolytic of blends at their storage at a 
temperature of 20 ± 2 ° C, with free access of light and air showed that blend with linseed 
oil oxidizes rapidly. Therefore, it was removed from further research. Obtained by 
oxidation curves calculated kinetic parameters of the oxidation process of blended oils 
(Table 2). 
26 Ukrainian Journal of Food Science. 2014. Volume 2. Issue 1 
Food Technologies  
Table 2 
Kinetic parameters of oxidation of blended oils 
Sample 
Kinetic parameters 
kp2/k7-10"5 k7-10-4, dm3,mmor1c"1 
1. Sunflower Oil 60% + 40% camelina oil 0,52 15,7 
2. Sunflower oil 65% + walnut oil 35% 0,44 18,5 
Kp2/k7 parameter value shows the ratio of rates of initiation and termination of the 
reaction rate of oxidation of the substrate. Parameter value greater than zero indicates the 
antioxidant properties of biologically active substances contained in blends. Thus, 
sunflower - camelina blend with parameter equals 0.52 kp2/k7 more stable during storage 
than sunflower - walnut blend with the value kp2/k7 - 0,44. The obtained values of the 
constants k7 indicate that the addition of camelina oil or walnut improve the inhibitory 
properties of the oxidation of the investigated blends. 
Established antioxidant activity of additives camelina oils or walnut used for the 
prediction of the oxidative stability of oils blended. 
Conclusion 
Thus, we can say that the main indicator of biological and, accordingly, the nutritional 
value of oil is a fatty acid content. Their ratio in the diet affects the condition of the human 
organism, the problem of excessive weight and premature aging. 
To get products increased biological value appropriate to use the principle of blending 
oilsthat allows to reach balance on the fatty acid composition and provides the functionality 
of the product. Economic efficiency and simplicity of the technology of blending oils 
recovered their production in the discharge actual and perspective. 
Developed blends of sunflower oil with camelina and walnuts are stable to oxidation 
and can be recommended for the production of health-preventive foods. 
Detected that blending traditional sunflower oil with other types of vegetable oils 
discloses an opportunity to solve two problems: improving the biological value of fat 
through the optimal balance of fatty acid composition and increases their resistance to 
oxidative damage. Therefore, this type of fatty foods is a priority for their nutritional value. 
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