| dc.description.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. | en_US |
