Siol Marta, Chołuj Natalia, Mańko-Jurkowska Diana, Bryś Joanna
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
Faculty of Food Technology, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
Foods. 2024 Nov 26;13(23):3813. doi: 10.3390/foods13233813.
This study characterized the quality of hemp oil (HO) and pumpkin seed oil (PO) and their blends before and after 2 and 4 months of storage at refrigerated and room temperature, without access to light and oxygen. The analyses included determining the acid value, peroxide value, fatty acid (FA) composition, and FA distribution in triacylglycerol (TAG) molecules. Pressure differential scanning calorimetry (PDSC) was used to assess the oxidative stability of oils and their blends. This study also evaluated the nutritional potential of hemp oil and pumpkin seed oil blends, as atherogenicity, thrombogenicity, and health-promoting indices and hypocholesterolaemic/hypercholesterolaemic ratio were calculated. The tested samples differed in properties depending on the storage time and temperature. The optimal choice was a blend of 50% hemp oil (HO) and 50% pumpkin oil (PO). This mixture demonstrated the desired fatty acid composition, satisfactory acid and peroxide values, and a relatively good oxidation induction time during storage. Despite the unfavorable distribution of FAs in TAG molecules, it was characterized by a balanced ratio of n-3 to n-6 acids. It was also concluded that research on HO and PO mixtures should be continued due to the potential synergistic effect of their bioactive substances.
本研究对麻油（HO）和南瓜籽油（PO）及其在冷藏和室温下储存2个月和4个月且无光无氧环境后的混合物的质量进行了表征。分析内容包括测定酸值、过氧化值、脂肪酸（FA）组成以及三酰甘油（TAG）分子中的FA分布。采用压力差示扫描量热法（PDSC）评估油脂及其混合物的氧化稳定性。本研究还评估了麻油和南瓜籽油混合物的营养潜力，计算了致动脉粥样化性、血栓形成性、健康促进指数以及低胆固醇血症/高胆固醇血症比率。测试样品的性质因储存时间和温度而异。最佳选择是50%麻油（HO）和50%南瓜油（PO）的混合物。该混合物具有理想的脂肪酸组成、令人满意的酸值和过氧化值，并且在储存期间具有相对较好的氧化诱导时间。尽管TAG分子中FA分布不利，但它的n-3与n-6酸比例平衡。研究还得出结论，由于其生物活性物质可能存在协同效应，因此应继续对HO和PO混合物进行研究。
