A novel approach for improvement of Oxidative stability of flaxseed oil by blending with palm oil

Present work is carried out to enhance Flaxseed oil oxidation stability without disturbing its natural properties through blending with Much Oxidative stable Palm oil rich in bioactive and antioxidant compounds. Blending unsaturated oil with palm olein is alternative to Partial hydrogenation Science it also has effect of reducing the percentage content of unsaturated lenoleic and linolenic acids. Method: FNB (Flaxseed oil Blend) was formulated by blending FO (Flaxseed oil with Palm oil in stablalized ratio. shelf-life (oxidation stability) of pure oils (Flaxseed and plam) as well as oil blends (FNB 1, FNB 2) were evaluated. Oxidation stability was followed up by measuring of physical and chemical properties. Results: It is indicated that OSI of pure oils were 72 (PO) and 6 (FO), and 28.68 (FNB 1) 23.54 (FNB 2) at 100 °C which is improved by 22.68 % (FNB 1) 17.54% (FNB 2). Induction period after 1 month storage 42(PO), 3.35(FO) 18.17 (FNB 1) (16.32) FNB 2 and PO blends improved for the Blend FNB 1+PO Compared to pure FO. The blend FNB inhibited formation of PV (31.71%), Flash point (49.46%), FFA (54.17%) and p- AnV (75.29%), FP more significantly (p<0.01) than FSO with inhibition percentage of 9.75%, 29.24%, 35.42% and 20.06% for PV, FFA, MP,FP and p-AnV, respectively. Results demonstrated that blending FO with Palm oilen greatly enhanced its oxidation stability. This makes blending a simple promising alternative technique to replace synthetic antioxidants. And also help in balancing the Ratio of omega 3 and omega 6 as required.