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. 2024 May 10:22:101453.
doi: 10.1016/j.fochx.2024.101453. eCollection 2024 Jun 30.

Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability

Zineb Lakhlifi El Idrissi  1 , Chakir El Guezzane  1 , Ihssan Boujemaa  1 , Sara El Bernoussi  1 , Aicha Sifou  1 , Hamza El Moudden  2 , Riaz Ullah  3 , Ahmed Bari  4 , Khang Wen Goh  5   6 , Bey Hing Goh  7   8 , Abdelhakim Bouyahya  9 , Hicham Harhar  1 , Mohamed Tabyaoui  1
Affiliations

Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability

Zineb Lakhlifi El Idrissi et al. Food Chem X. .

Abstract

This study aimed to explore the possibility of enriching cold-pressed Virginia (VIO) and Valencia (VAO) peanut oils with omega-3 fatty acids (FAs) from walnut oil (WO) to produce blended oils with improved nutritional value. The oxidative stability of pure and blended oils was examined under accelerated conditions (60 °C) for 28 days. The FA and tocopherol profiles, as well as nutritional quality indices, were determined. As the proportion of WO increased in the blends, the levels of linoleic and α-linolenic essential FAs increased, while oleic acid content decreased. Furthermore, γ- and δ-tocopherol levels rose, whereas α-tocopherol declined. Among the studied blends, VIO:WO blends, especially at a (70:30) ratio, were nutritionally favorable with a balanced FA profile. During storage, notable changes were observed in tocopherol levels, along with subtle alterations in the FA profile of the blended oils. Hence, the oxidative stability of pure VIO and VAO decreased with WO incorporation.

Keywords: Blending; Oxidative stability; Peanut oil; Sustainable food consumption; Tocopherols; Walnut oil; ω3 fatty acids.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

None
Graphical abstract
Fig. 1
Fig. 1
Kinetic curve of peroxide value (a,b), p-anisidine value (c,d), and oxidation value (e,f) during thermal oxidation of VIO, VAO, and WO and their binary blends in the Schaal oven test. Plotted values are the average of three individual replicates ± standard deviation. WO: (a), (b), (c), (d), (e) and (f). VIO and VIO:WO blends: (a), (c), and (e). VAO and VAO:WO blends: (b), (d), and (f).
Fig. 2
Fig. 2
Changes in chlorophylls (a,b) and carotenoids (c,d) content during thermal oxidation of VIO, VAO, and WO and their binary blends in the Schaal oven test. Plotted values are the average of three individual replicates ± standard deviation. WO: (a), (b), (c), and (d). VIO and VIO:WO blends: (a) and (c). VAO and VAO:WO blends: (b) and (d).
Fig. 3
Fig. 3
Principal component analysis (a) and projection on the factorial plan (F1 × F2) of the individual’s variable (b). GI: Group I; GII: Group II; GIII: Group III; GIV: Group IV; and GV: Group V. The blended POs designations are as follows: VIO5 and VAO5: VIO:WO and VAO:WO (95:5); VIO10 and VAO10: VIO:WO and VAO:WO (90:10); VIO20 and VAO20: VIO:WO and VAO:WO (80:20); VIO30 and VAO30: VIO:WO and VAO:WO (70:30), respectively.
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