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Article Content
Abstract
This study investigates whether blending palm oil with linseed oil can enhance the oxidative stability of linseed oil, which is prone to oxidation due to its high polyunsaturated fatty acid content. Four blends were prepared: 66 % linseed oil with 33 % crude palm oil (33C), 33 % linseed oil with 66 % crude palm oil (66C), 66 % linseed oil with 33 % refined palm oil (33R), and 33% linseed oil with 66 % refined palm oil (66R). Oxidation kinetics were analyzed using peroxide value, p-anisidine value, TOTOX value, induction period, activation energy, and Gibbs free energy. The results showed that palm oil blends, particularly refined palm oil, significantly improved oxidative stability. The 66R sample exhibited the highest stability, with lower oxidation values, longer induction periods, and higher activation energy. Refining palm oil further enhanced its stabilizing effect. These findings offer practical solutions for the food industry to extend the shelf-life of linseed oil-based products, such as margarines and dressings, while maintaining their nutritional quality.
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