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Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid

Author

Listed:
  • Agnieszka Sagan

    (Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland)

  • Agata Blicharz-Kania

    (Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland)

  • Marek Szmigielski

    (Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland)

  • Dariusz Andrejko

    (Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland)

  • Paweł Sobczak

    (Department of Food Engineering and Machines, University of Life Sciences in Lublin, 20-612 Lublin, Poland)

  • Kazimierz Zawiślak

    (Department of Food Engineering and Machines, University of Life Sciences in Lublin, 20-612 Lublin, Poland)

  • Agnieszka Starek

    (Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 20-612 Lublin, Poland)

Abstract

Functional foods include cold-pressed oils, which are a rich source of antioxidants and bioactive n-3 and n-6 polyunsaturated fatty acids. The aim of this study was to assess the quality of rapeseed oils supplemented with Spanish sage and cress oils. Seven oil mixtures consisting of 70% of rapeseed oil and 30% of sage and/or cress oil were prepared for the analyses. The oil mixtures were analyzed to determine their acid value, peroxide value, oxidative stability, and fatty acid composition. In terms of the acid value and the peroxide value, all mixtures met the requirements for cold-pressed vegetable oils. The enrichment of the rapeseed oil with α-linolenic acid-rich fats resulted in a substantially lower ratio of n-6 to n-3 acids in the mixtures than in the rapeseed oil. The mixture of the rapeseed oil with the sage and cress oils in a ratio of 70:10:20 exhibited higher oxidative stability than the raw materials used for enrichment and a nearly 20% α-linolenic acid content. The oils proposed in this study can improve the ratio of n-6:n-3 acids in modern diets. Additionally, mixing the cress seed oils with rapeseed oil and chia oil resulted in a reduction in the content of erucic acid in the finished product. This finding indicates that cress seeds, despite their high content of erucic acid, can be used as food components. The production of products with a positive effect on human health is one of the most important factors in the sustainable development of agriculture.

Suggested Citation

  • Agnieszka Sagan & Agata Blicharz-Kania & Marek Szmigielski & Dariusz Andrejko & Paweł Sobczak & Kazimierz Zawiślak & Agnieszka Starek, 2019. "Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid," Sustainability, MDPI, vol. 11(20), pages 1-11, October.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:20:p:5638-:d:275938
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    References listed on IDEAS

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    1. Samantha J. Grimes & Timothy D. Phillips & Volker Hahn & Filippo Capezzone & Simone Graeff-Hönninger, 2018. "Growth, Yield Performance and Quality Parameters of Three Early Flowering Chia ( Salvia hispanica L.) Genotypes Cultivated in Southwestern Germany," Agriculture, MDPI, vol. 8(10), pages 1-20, October.
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    Cited by:

    1. Kamil Czwartkowski & Arkadiusz Wierzbic & Wojciech Golimowski, 2022. "Awareness and Expectations of Polish Consumers Regarding Edible Niche Oils as a Food Product," Sustainability, MDPI, vol. 14(21), pages 1-15, October.
    2. Jakub Čedík & Martin Pexa & Michal Holúbek & Jaroslav Mrázek & Hardikk Valera & Avinash Kumar Agarwal, 2021. "Operational Parameters of a Diesel Engine Running on Diesel–Rapeseed Oil–Methanol–Iso-Butanol Blends," Energies, MDPI, vol. 14(19), pages 1-24, September.
    3. Dávid Szakos & László Ózsvári & Gyula Kasza, 2020. "Perception of Older Adults about Health-Related Functionality of Foods Compared with Other Age Groups," Sustainability, MDPI, vol. 12(7), pages 1-18, April.
    4. Kamil Czwartkowski & Arkadiusz Wierzbic & Wojciech Golimowski, 2022. "Quality, Key Production Factors, and Consumption Volume of Niche Edible Oils Marketed in the European Union," Sustainability, MDPI, vol. 14(3), pages 1-17, February.

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