MODELLING OF OXIDATION-STABLE OIL COMPOSITIONS WITH IMPROVED FATTY ACID PROFILE

Authors

DOI:

https://doi.org/10.31073/foodresources2025-24-05

Keywords:

oil compositions, oxidation, fatty acid profile, modeling

Abstract

Subject. Oxidation-stable oil compositions with an improved fatty acid profile. Purpose. Systematic analysis of scientific literature on the creation of oxidation-stable oil compositions with an improved fatty acid profile. Methods. A systematic analysis of the scientific literature was conducted using metrics from leading scientometric platforms – Scopus, Web of Science, PubMed, and ResearchGate. The analysis includes peer-reviewed articles published between 2015 and 2025. Results. It has been determined that to maintain cardiovascular health and optimal lipid balance in the human body, it is important to adhere to a balanced ratio between monounsaturated and polyunsaturated fatty acids, which should range from approximately 1:1 to 1.5:1. Additionally, the correct ratio of essential fatty acids, ω-6 to ω-3, is recommended to be within the range of 5:1 to 10:1. A review of scientific sources has shown that most oils do not possess an ideally balanced fatty acid profile and are characterized by increased susceptibility to oxidation, especially when containing high levels of polyunsaturated fatty acids. Therefore, the creation of composite blends based on various types of oils is considered an effective and economically justified approach to optimizing nutritional value, improving physicochemical properties, and enhancing oxidative stability. A rational selection of the component ratios in such blends makes it possible to achieve a more balanced content of ω-3, ω-6, and ω-9 fatty acids. At the same time, this approach contributes to reducing or completely eliminating the need for synthetic antioxidants, thus increasing the safety and naturalness of the final product. Scope of results. The results of the research can be used for the development of oil compositions based on domestic raw materials to enhance their thermal stability, which is crucial for ensuring the safety of thermal processing of food products.

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References

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Published

2025-06-05

How to Cite

Matveeva, T., Papchenko, V., & Petik, P. (2025). MODELLING OF OXIDATION-STABLE OIL COMPOSITIONS WITH IMPROVED FATTY ACID PROFILE. FOOD RESOURCES, 13(24), 53–59. https://doi.org/10.31073/foodresources2025-24-05

Issue

Vol. 13 No. 24 (2025): FOOD RESOURСES

Section

Технічні науки

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