Abstract:
This study aimed to analyze the oxidative stability of flaxseed oil and coconut oil
blends. Coconut oil: flaxseed oil was mixed at different ratios on weight basis (95:5, 90:10,
85:15, 80:20, and 75:25). The oxidative stability was measured using acid value, iodine value,
peroxide value, and saponification value under accelerated oven storage and frying conditions.
The fatty acid profile was determined by gas-liquid chromatography. According to the results, all
blends showed acceptable oxidative stability under both conditions. They showed storage
stability up to 14 months under ambient conditions. Blended oils had a more balanced SFA:
MUFA: PUFA ratio than the original oils. Blending the oils at the ratio of 80:20 (coconut oil:
flaxseed oil) showed the desirable omega-3 and omega-6 fatty acid composition before and after
frying. Therefore, the blending of flaxseed oil with coconut oil could widen the applicability of
flaxseed oil.