Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after Refining
An ω-3 and ω-6 fatty acid balanced pumpkin-flaxseed oil was prepared by mixing the seeds of seed purpose pumpkin in Xinjiang as raw material and flaxseed, a specialty oilseed crop in Xinjiang, as auxiliary material and then pressing them or the reverse sequence as a control and was refined. Changes...
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-006.pdf |
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| author | FU Yini, LIU Xiaoxiao, WANG Jing, NIU Zhiya, LIU Zhanxia, FU Yuxin, QIU Ligong, WEI Changqing |
| author_facet | FU Yini, LIU Xiaoxiao, WANG Jing, NIU Zhiya, LIU Zhanxia, FU Yuxin, QIU Ligong, WEI Changqing |
| author_sort | FU Yini, LIU Xiaoxiao, WANG Jing, NIU Zhiya, LIU Zhanxia, FU Yuxin, QIU Ligong, WEI Changqing |
| collection | DOAJ |
| description | An ω-3 and ω-6 fatty acid balanced pumpkin-flaxseed oil was prepared by mixing the seeds of seed purpose pumpkin in Xinjiang as raw material and flaxseed, a specialty oilseed crop in Xinjiang, as auxiliary material and then pressing them or the reverse sequence as a control and was refined. Changes in the physicochemical properties, nutritional composition, fatty acid composition, and oxidative stability of the two blended oils were studied before and after refining. The results showed that the physicochemical properties of the refined oils were significantly improved when compared with those of the crude oils (P 0.05). The composition and content of fatty acids did not significantly change before and after refining (P > 0.05), while the contents of total tocopherol and total phenol and oxidative stability significantly decreased (P < 0.05). Compared with the control, the crude and refined oils prepared by mixing and then pressing had higher contents of total tocopherols and total phenols and better oxidative stability (P < 0.05), thus being more advantageous. The results of this study provide a theoretical basis for the market development of pumpkin seed oil. |
| format | Article |
| id | doaj-art-62427e7ad0cf4fcd98a9fe8bc7abde4f |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-62427e7ad0cf4fcd98a9fe8bc7abde4f2025-02-05T09:08:01ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-014524455210.7506/spkx1002-6630-20240402-014Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after RefiningFU Yini, LIU Xiaoxiao, WANG Jing, NIU Zhiya, LIU Zhanxia, FU Yuxin, QIU Ligong, WEI Changqing0(1. Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Food Nutrition and Safety Control, Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, China; 2. Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China; 3. Xinjiang Haichuan Sanxin Food Co. Ltd., Beitun 836099, China)An ω-3 and ω-6 fatty acid balanced pumpkin-flaxseed oil was prepared by mixing the seeds of seed purpose pumpkin in Xinjiang as raw material and flaxseed, a specialty oilseed crop in Xinjiang, as auxiliary material and then pressing them or the reverse sequence as a control and was refined. Changes in the physicochemical properties, nutritional composition, fatty acid composition, and oxidative stability of the two blended oils were studied before and after refining. The results showed that the physicochemical properties of the refined oils were significantly improved when compared with those of the crude oils (P 0.05). The composition and content of fatty acids did not significantly change before and after refining (P > 0.05), while the contents of total tocopherol and total phenol and oxidative stability significantly decreased (P < 0.05). Compared with the control, the crude and refined oils prepared by mixing and then pressing had higher contents of total tocopherols and total phenols and better oxidative stability (P < 0.05), thus being more advantageous. The results of this study provide a theoretical basis for the market development of pumpkin seed oil.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-006.pdfpumpkin seed oil; flaxseed oil; polyunsaturated fatty acids; mixing and then pressing; oxidation stability |
| spellingShingle | FU Yini, LIU Xiaoxiao, WANG Jing, NIU Zhiya, LIU Zhanxia, FU Yuxin, QIU Ligong, WEI Changqing Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after Refining Shipin Kexue pumpkin seed oil; flaxseed oil; polyunsaturated fatty acids; mixing and then pressing; oxidation stability |
| title | Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after Refining |
| title_full | Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after Refining |
| title_fullStr | Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after Refining |
| title_full_unstemmed | Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after Refining |
| title_short | Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after Refining |
| title_sort | physicochemical quality and oxidative stability of omega 3 and omega 6 fatty acids balanced pumpkin seed flaxseed blended oil before and after refining |
| topic | pumpkin seed oil; flaxseed oil; polyunsaturated fatty acids; mixing and then pressing; oxidation stability |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-006.pdf |
| work_keys_str_mv | AT fuyiniliuxiaoxiaowangjingniuzhiyaliuzhanxiafuyuxinqiuligongweichangqing physicochemicalqualityandoxidativestabilityofomega3andomega6fattyacidsbalancedpumpkinseedflaxseedblendedoilbeforeandafterrefining |