Fatty acid profiles, nutritional quality and sensory characteristics of unconventional oils and fats on the Slovenian market

This study investigated nutritional value, oxidative status and sensory properties of 14 unconventional oils and fats, from flaxseed, sacha inchi, hemp seed, rapeseed, mustard seed, walnut, argan, grape seed, black cumin, camelina, peanut, poppy seed, coconut and ghee butter. Their fatty acid compos...

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Bibliographic Details
Published in:	Journal of food and nutrition research Vol. 60; no. 4; p. 373
Main Authors:	Piskernik, Saša, Levart, Alenka, Korošec, Mojca, Perme, Kaja, Salobir, Janez, Žontar, Tanja Pajk
Format:	Journal Article
Language:	English
Published:	Bratislava Vyskumny Ustav Potravinarsky 01-01-2021
Subjects:	Aroma Brassica Brassica napus Chronic exposure Composition Fats Fatty acid composition Fatty acids Grapes Hemp Linoleic acid Lipids Mustard Nigella sativa Nutritive value Oils & fats Papaver Peanuts Rapeseed Rapeseed oil Seeds Sensory evaluation Sensory properties Walnuts
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Summary:	This study investigated nutritional value, oxidative status and sensory properties of 14 unconventional oils and fats, from flaxseed, sacha inchi, hemp seed, rapeseed, mustard seed, walnut, argan, grape seed, black cumin, camelina, peanut, poppy seed, coconut and ghee butter. Their fatty acid composition and peroxide values were determined, and their sensory profiles were evaluated by an expert panel. Data demonstrated unfavourable n-6/n-3 fatty acid ratios for grape seed, black cumin, peanut and poppy seed oils, which were otherwise rich in linoleic acid. Hemp seed, rapeseed, mustard seed and walnut oils had the most favourable n-6/n-3 fatty acid ratios. Oils with fatty acid composition close to that recommended were rapeseed oil, mustard seed oil (without erucic acid) and camelina oil. Erucic acid, which may be potentially harmful to health at high levels of chronic exposure, was detected in rapeseed, mustard seed and camelina oil. The oils and fats differed in intensities of their sweet taste and various descriptors of aroma. Sensory analysis rendered certain samples as unsuitable for human consumption due to the presence of fusty odour and aroma. In the majority of samples, lipid peroxide levels exceeded the maximum permitted levels and should be excluded from the market.
ISSN:	1336-8672 1338-4260