FORMULATING VEGETABLE OIL PRODUCTS WITH A CODEX RECOMMENDED FATTY ACID PROFILE (RATIO OF SATURATED, MONOUNSATURATED, AND POLYUNSATURATED FATS AT APPROXIMATELY 1:1.5:1) BY TERNARY BLENDING OF DRUMSTICK SEED (MORINGA OLEIFERA) OIL WITH OTHER VEGETABLE OILS

Abstract

The main objective of this study was to discover the ideal oil from a blend of three different oils and determine the blending ratio between them to create an ideal oil that meets the FAO recommended ratio of saturated, monounsaturated, and polyunsaturated fats, approximately 1:1.5:1. The oils considered for blending included Moringa oil, extracted via the Soxhlet method with hexane solvent, along with coconut oil, palm oil, sunflower oil, cold-pressed flaxseed oil, and cold pressed soybean oil. Six different blends were formulated, namely: M1 (coconut oil, moringa oil, sunflower oil in a ratio of 1:63:36), M2 (coconut oil, moringa oil, flaxseed oil in a ratio of 1:53:46), M3 (coconut oil, moringa oil, soybean oil in a ratio of 1:55:44), M4 (palm oil, moringa oil, sunflower oil in a ratio of 4:60:36), M5 (palm oil, moringa oil, flaxseed oil in a ratio of 1:50:46), and M6 (palm oil, moringa oil, soybean oil in a ratio of 23:30:47). These blends were assessed for changes in fatty acid composition, fatty acid profiles, oxidative stability, nutritional properties, iodine value, total phenolic content, and antioxidant activity. Among them, M3 exhibited notable attributes, such as a peroxide value of 6.95mEq O2/kg, a low free fatty acids content of 0.63%, and during a 12-day storage period at 58°C, it displayed the second-lowest peroxide value of 89.41mEq O2/kg and a para-Anisidine value of 71.85 absorption units/g. Additionally, M3 showed an iodine value of 94.67g I2/100g, total phenolic content of 58.00mg GAE/100 mL, and DPPH antioxidant activity of 61.23%. Its nutritional properties included an Atherogenic index of 0.35, Thrombogenic index of 2.69, and Hypocholesterolemic: hypercholesterolemic ratio of 3.06. These findings suggest that proper blending of oils in specific ratios can yield oil blends that meet both nutritional requirements and stability criteria, thereby offering promising options for consumers.