Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

•Blends of Perilla seed oil (PO) and extra virgin olive oil (EVOO) were developed.•Blends were high in ω − 3 and ω − 6 fatty acids, biophenols, tocopherols, and sterols.•Blends showed higher oxidation stability than PO.•All blends reached the sensory acceptability by consumers.•Blends with 25–35% an...

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Veröffentlicht in:	Food chemistry 2019-07, Vol.286, p.584-591
Hauptverfasser:	Torri, Luisa, Bondioli, Paolo, Folegatti, Liliana, Rovellini, Pierangela, Piochi, Maria, Morini, Gabriella
Format:	Artikel
Sprache:	eng
Schlagworte:	Adolescent Adult alpha-Linolenic Acid - chemistry Blends Consumer Behavior Consumers’ acceptability Extra virgin olive oil Fatty acid composition Fatty Acids - analysis Female Humans Italy Male Middle Aged Nutritional value Olive Oil - chemistry Oxidation-Reduction Perilla seed oil Peroxides - analysis Phenols - analysis Plant Oils - chemistry Sterols - analysis Taste Tocopherols - analysis
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