Blending of Soybean Oil with Selected Vegetable Oils: Impact on Oxidative Stability and Radical Scavenging Activity

Background: Soybean oil may protect against cancer of the breast and prostate. It may also exert beneficialinfluence in combination with other oils. Here, blends (20%, v/v) of sea buckthorn oil (SEBO), camellia oil(CAO), rice bran oil (RBO), sesame oil (SEO) and peanut oil (PEO) with soybean oil (SBO) were formulated.Materials and
Methods: Oxidative stability (OS) and radical scavenging activity (RSA) of SBO and blendsstored under oxidative conditions (60℃) for 24 days were studied. By blending with different kinds oils, levelsof polyunsaturated fatty acids (PUFA) decreased, while monounsaturated fatty acid (MUFA) content increased.Progression of oxidation was followed by measuring peroxide value (PV), p-anisidine (PAV), conjugated dienes(CD) and conjugated trienes (CT).
Results: Inverse relationships were noted between PV and OS at terminationof storage. Levels of CD and CT in SBO, and blends, increased with increase in time. The impact of SEO asadditives on SBO oxidation was the strongest followed by RBO, CAO, SEBO and PNO.
Conclusions: Oxidativestability of oil blends was better than SBO, most likely as a consequence of changes in fatty acids and tocopherols’profile, and minor bioactive lipids found in selected oils. The results suggest that these oil blends could contributeas sources of important antioxidant related to the prevention of chronic diseases associated to oxidative stress,such as in cancer and coronary artery disease