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dc.contributor.authorHashempour-Baltork, F.en
dc.contributor.authorTorbati, M.en
dc.contributor.authorAzadmard-Damirchi, S.en
dc.contributor.authorSavage, Geoffrey P.en
dc.date.accessioned2018-11-08T03:43:28Z
dc.date.available2018-03-18en
dc.date.issued2018en
dc.identifier.citationHashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S. & Savage, G.P. (2018). Chemical, rheological and nutritional characteristics of sesame and olive oils blended with linseed oil. Advanced Pharmaceutical Bulletin, 8(1), 107-113. doi:10.15171/apb.2018.013en
dc.identifier.issn2251-7308en
dc.identifier.urihttps://hdl.handle.net/10182/10341
dc.description.abstractPurpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage. Methods: This study was designed to evaluate the chemical, nutritional and rheological properties of oil mixtures in three ratios of olive: sesame: linseed, 65:30:5; 60:30:10 and 55:30:15. Acidity value, peroxide value, rancimat test, fatty acid profile, nutritional indexes and rheological properties of the oil blends were determined. The nutritional quality was determined by indexes, including the atherogenic and thrombogenic indexs; the ratios of hypocholesterolemic: hypercholesterolemic; poly unsaturated fatty acid: saturated fatty acid and the ω6:ω3. Results: The results indicated that blending of other vegetable oils with linseed oil could balance ω6:ω3. Results showed that formulated oils had a good balance of oxidation stability and nutritional properties as well. Rheological data showed that these oil blends followed Newtonian behavior at 4°C and 25°C. Conclusion: According to the results, addition of linseed oil to vegetable oils containing high levels of bioactive compounds was a simple and economic practice to obtain a functional oil with good nutritional and stability properties.en
dc.format.extent107-113en
dc.language.isoenen
dc.publisherTabriz University of Medical Sciencesen
dc.relationThe original publication is available from - Tabriz University of Medical Sciences - https://doi.org/10.15171/apb.2018.013en
dc.relation.urihttps://doi.org/10.15171/apb.2018.013en
dc.rights© 2018 The Authors.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectnutritionen
dc.subjectrheologyen
dc.subjectoil blendingen
dc.subjectlinseed oilen
dc.subjectolive oilen
dc.subjectsesame oilen
dc.titleChemical, rheological and nutritional characteristics of sesame and olive oils blended with linseed oilen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.unitResearch Management Officeen
lu.contributor.unit/LU/Research Management Office/2018 PBRF Staff groupen
dc.identifier.doi10.15171/apb.2018.013en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090801 Food Chemistry and Molecular Gastronomy (Excl. Wine)en
dc.subject.anzsrc090805 Food Processingen
dc.relation.isPartOfAdvanced Pharmaceutical Bulletinen
pubs.issue1en
pubs.notesDate of acceptance: 24 Feb 2018en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.publication-statusPublisheden
pubs.volume8en
dc.identifier.eissn2228-5881en
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-6571-3197


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