Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio.

The objective of the study was to develop the oil blend with improved omega-6 to omega-3 fatty acid ratio (ω-6:ω-3) with good oxidative and thermal stability. Flaxseed oil and palm olein were selected for the blending. Flaxseed oil is rich in anti-inflammatory omega-3 fatty acid (ω-3 FA) but is oxidatively very unstable. Palm olein has low omega-6 fatty acid content and high thermal and oxidative stability. Blends containing various percent (v/v) of flaxseed oil and palm olein were prepared. Oxidative and thermal stability was determined by analyzing peroxide value, acid value, smoke point, % free fatty acids, para-Anisidine and TOTOX values. Nutritive quality was confirmed by determining fatty acid composition. Nine month storage stability of the blend containing highest flaxseed oil percentage was assessed in terms of peroxide and acid value and fatty acid composition. The biological effects were studied in THP-1 cell line as the effect on cell survival, FA uptake and inflammatory markers. The data indicates that, blending improved ω-6:ω-3 ratio. Oxidative and thermal stability study, and nine month storage stability study suggested that palm olein imparted stability to the blend. Fatty acid profiles of the cells treated with these blends showed uptake of Alpha Linolenic Acid (ω-3 FA). These blends lowered inflammatory TNFα level without affecting cell survival. Thus, blending of flaxseed oil with palm olein may result in better health benefits owing to their improved nutritional and stability properties. © Association of Food Scientists & Technologists (India) 2021.