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KMID : 1134820140430121865
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 12 p.1865 ~ p.1870
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Characteristics of ω-3 and ω-6 Balanced Polyunsaturated Fatty Acid Oil Mixture Using Flaxseed Oil and Sesame Oil
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Byun Myung-Woo
Chun Myoung-Sook
Lee Gyu-Hee
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Abstract
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To synthesize ω-3 and ω-6 balanced polyunsaturated fatty acid (PUFA) oil mixture, flaxseed oil and sesame oil were mixed and their anti-oxidative and sensory characteristics analyzed. For the fatty acid composition analysis results, the ω-3 and ω-6 PUFA ratios of the F20S80 oil mixture (flaxseed oil 20% and sesame oil 80% oil mixture) and F10S90 (flaxseed oil 10% and sesame oil 90% oil mixture) were represented as 1 to 10 and 1 to 5 ratio for ω-3 and ω-6 PUFA content from 4.4% to 42.1% and 8.9% to 39.7%, respectively. Since these were within 1:4∼1:10 for healthy functional ω-3 and ω-6 balanced PUFA oil mixtures, these oil mixtures were healthy functional oil mixtures. To analyze anti-oxidative effects, acid values were analyzed. Samples were stored at room temperature, 70% relative humidity (RH) and 45°C, and 70% RH for 16 weeks. The acid value between F10S90 and S100 stored at 45°C and 70% RH for 16 weeks were not statistically significant. The sensory characteristics such as oxidative odor and sesame odor and taste were not statistically significant among F20S80, F10S90, and sesame S100. Sensory characteristics between F10S90 and S100 stored at 45°C and 70% RH for 16 weeks were not statistically significant. In conclusion, the sensory and oxidative characteristics of F10S90 were similar to those of S100. Therefore, F10S90 oil mixture should be used as a ω-3 and ω-6 balanced PUFA healthy functional oil mixture with high anti-oxidative effects.
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KEYWORD
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flaxseed oil, sesame oil, ω-3 and ω-6, balanced, polyunsaturated fatty acid (PUFA)
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