{"title":"亚麻籽油对椰子油中必需脂肪酸水平的调节作用","authors":"A. Joshi, M. Hegde, A. Zanwar","doi":"10.3989/gya.1018212","DOIUrl":null,"url":null,"abstract":"Coconut oil (CO) is a popular cooking medium but its lack of essential fatty acids (FA) is a health concern. Therefore, the aim of this work was to improve the FA profile of CO by blending with flaxseed oil (FO). Blends with various percentages of FO were prepared and studied for physicochemical characterization, thermal and long-term storage stability. The results indicated that the blends made favorable alterations in FA composition without adverse effects to the oxidative stability of the fatty acids and they resisted secondary thermal deterioration up to two hours at 180 ºC. The blend with the highest percentage of FO was stable for nine months. THP-1 cell line studies showed that ω-3 FA from the blend was incorporated into the cells with no adverse effect on cell viability but the inflammatory markers studied remained unaltered. Thus, CO and FO blends could be stored for at least nine months and could be used as cooking medium when prolonged heating is not involved.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.0000,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Modulation of essential fatty acid levels in coconut oil with flaxseed oil\",\"authors\":\"A. Joshi, M. Hegde, A. Zanwar\",\"doi\":\"10.3989/gya.1018212\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Coconut oil (CO) is a popular cooking medium but its lack of essential fatty acids (FA) is a health concern. Therefore, the aim of this work was to improve the FA profile of CO by blending with flaxseed oil (FO). Blends with various percentages of FO were prepared and studied for physicochemical characterization, thermal and long-term storage stability. The results indicated that the blends made favorable alterations in FA composition without adverse effects to the oxidative stability of the fatty acids and they resisted secondary thermal deterioration up to two hours at 180 ºC. The blend with the highest percentage of FO was stable for nine months. THP-1 cell line studies showed that ω-3 FA from the blend was incorporated into the cells with no adverse effect on cell viability but the inflammatory markers studied remained unaltered. Thus, CO and FO blends could be stored for at least nine months and could be used as cooking medium when prolonged heating is not involved.\",\"PeriodicalId\":12839,\"journal\":{\"name\":\"Grasas y Aceites\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.0000,\"publicationDate\":\"2023-06-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Grasas y Aceites\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3989/gya.1018212\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Grasas y Aceites","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3989/gya.1018212","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Modulation of essential fatty acid levels in coconut oil with flaxseed oil
Coconut oil (CO) is a popular cooking medium but its lack of essential fatty acids (FA) is a health concern. Therefore, the aim of this work was to improve the FA profile of CO by blending with flaxseed oil (FO). Blends with various percentages of FO were prepared and studied for physicochemical characterization, thermal and long-term storage stability. The results indicated that the blends made favorable alterations in FA composition without adverse effects to the oxidative stability of the fatty acids and they resisted secondary thermal deterioration up to two hours at 180 ºC. The blend with the highest percentage of FO was stable for nine months. THP-1 cell line studies showed that ω-3 FA from the blend was incorporated into the cells with no adverse effect on cell viability but the inflammatory markers studied remained unaltered. Thus, CO and FO blends could be stored for at least nine months and could be used as cooking medium when prolonged heating is not involved.
期刊介绍：
Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books.
Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed.
Topics of special interest to Grasas y Aceites are:
-Lipid analysis, including sensory analysis
-Oleochemistry, including lipase modified lipids
-Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms
-Lipids in health and disease, including functional foods and clinical studies
-Technical aspects of oil extraction and refining
-Processing and storage of oleaginous fruit, especially olive pickling
-Agricultural practices in oil crops, when affecting oil yield or quality
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