Fatty Acid Profile of Functional Emulsion-Based Food Products Containing Conventional and Unconventional Ingredients

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Almas Mukhametov
Laura Mamayeva
Moldir Yerbulekova
Gulsim Aitkhozhayeva


blends, food additives, peroxide value, storage temperature conditions


The creation of new emulsion-based food products has great potential for the food industry at the present stage of its development. The purpose of the paper is to explore the physical and chemical characteristics (content of fatty acids and tocopherols) of nine mixtures (blends) of conventional and unconventional vegetable oils with regard to the changes in the peroxide values of the oil blends stored under different temperatures for different periods. The study was conducted in 2020 in Almaty (Kazakhstan). Nine vegetable oil blends were prepared by mixing conventional and unconventional ingredients. Each of the resulting blends was tested in 30 replicates for the content of fatty acids (oleic, linoleic, and linolenic acids) and tocopherols. The blends were stored at 10°C and 20°C. Samples were taken to determine peroxide values. The results were compared to the control (refined sunflower oil). In all nine blends, the optimal ratio of the evaluated fatty acids and the optimal concentration of tocopherols were confirmed. After 6 months of storage, the peroxide values of blend No. 1 stored at 10°C and 20°C were 3 and 6, respectively. Blend No. 2 stored for the same period at the same temperatures demonstrated the respective peroxide values of 2.5 and 4.5. For blend No. 3, the respective values obtained were 2.5 and 5.5, and for blend No. 4, the respective values were 3.0 and 6.5. The most drastic changes were observed in blend No. 5, with respective peroxide values of 2.5 and 7.2. The respective peroxide values of blend No. 6 were 3.7 and 5.5, blend No. 7, 3.5 and 7.0, blend No. 8, 4.0 and 6.5, and blend No. 9, .5 and 5.5. All in all, the peroxide values of the nine tested blends were significantly lower than those of the control (p ≤ 0.05–0.01). The proposed nine blends can be used as food additives exhibiting biological activities. After 6 months of storage, the minimal changes in the peroxide values were observed in blend Nos. 2 and 3, while the maximum changes were reported for blend Nos. 5, 7, and 8. In the future, an investigation of the therapeutic effects of the obtained blends should be undertaken, with a focus on possible adverse heating-induced changes in some components (flaxseed oil).

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