ArticleFoods (Basel, Switzerland)2025
Toward Functional Oil Blends: Physicochemical and Nutritional Evaluation of Rapeseed-Hazelnut Oil Mixtures.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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6 authors.
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Abstract
The combination of rapeseed oil (RO) and hazelnut oil (HO) was selected to create a functional blend integrating two technologically complementary lipid matrices. RO is valued for its favorable fatty acid (FA) profile, particularly its low saturated FA content and the presence of essential polyunsaturated FAs, whereas HO is characterized by high monounsaturated FA levels and inherently greater resistance to oxidative deterioration. Blending these oils enables the formulation of mixtures that balance nutritional quality with improved physicochemical stability, without the need for chemical modification. Such an approach is relevant for applications requiring oils that retain desirable characteristics during storage and handling. In this context, the present study aimed to evaluate the quality characteristics, FA composition, triacylglycerol (TAG) structures, and oxidative stability of binary blends of RO and HO. Two commercial oils, as well as their blends in RO:HO volume ratios of 3:1, 1:1, and 1:3, were tested. The samples were stored under two temperature conditions: 4 °C (refrigeration) and 20 °C (room temperature), and analyzed after two and four months of storage. Initial MUFA content ranged from approx. 61-74%, increasing with HO proportion, whereas PUFA levels decreased accordingly (from ~28% in RO to ~10% in HO-rich blends). The
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