Improving the oxidation kinetics of linseed oil using the blending approach.

In this study, oxidation kinetics of linseed oil were investigated after its blending with corn, canola, sesame, and bitter almond oils at different ratios. As determined by the Rancimat method at 353, 373, and 393 K, the oxidative stability index of each type of blended linseed oil was significantly higher than that of pure linseed oil. In addition, a higher oxidative stability was observed in each of the linseed oil samples when blended with 66% corn, canola, sesame, or bitter almond oils, as compared to those blended with 33%. The highest oxidative stability index was obtained in the 66% corn oil blend. In comparison with pure linseed oil, the 66% corn oil blend decreased in its Q10 value from 2.53 to 1.80 and also in its frequency factor from 29,308,932.45 × 107 to 28.64 × 107 h−1. The highest increase in the Gibbs free energy was observed in the 66% corn oil blend. Practical applications: Linseed oil is a rich source of essential polyunsaturated fatty acids and has poor stability against oxidation. The blending of vegetable oils can be regarded as an effective approach for improving their oxidative stability. Blending can enhance the nutritional value of vegetable oils and improve industrial applications in production of shortening and cocoa butter substitute, characterized by lower calories, low or zero‐trans margarines, and cocoa butter equivalents. This study focuses on blending linseed oil with corn, canola, sesame, and bitter almond oils, while highlighting the effects of this blending on the thermal kinetic parameters of linseed oil. The results of this study can help to design functional lipid blends rich in PUFAs with high oxidative stability and, ultimately, assist their utilization in functional food formulations. [ABSTRACT FROM AUTHOR]