# Preparation and study of chemical, sensory, and nutritional values of balanced polyunsaturated fatty acid safflower seed oil blended oil

## TL;DR

This study developed a new cold pressing method to blend oils with balanced polyunsaturated fatty acids, improving nutritional value and flavor.

## Contribution

A one-step blended cold pressing process was developed to optimize oil extraction and enhance nutritional and aromatic properties.

## Key findings

- Optimal flaxseed:safflower seed mass ratio was 1:(1.66–2.6) with a final oil yield of 19.83%.
- Blended cold pressing oil showed enhanced oxidative stability, improved nutritional functions, and richer volatiles.
- 17 key aromatic compounds were identified, contributing to a prominent vegetable and roasted flavor profile.

## Abstract

Balanced polyunsaturated fatty acids (PUFAs) ratio, nutritional value and flavor are key edible oil attributes. Based on pressure technology, mixing ratio equations, response surface methodology, and analyses of physicochemical and nutritional indexes as well as key volatiles, this study explored oilseed mixing ratio, optimal extraction conditions in the blended cold pressing (BCP) process, and blended oil's physicochemical properties, nutritional profile, and aroma. Results showed the optimal flaxseed:safflower seed mass ratio was 1:(1.66–2.6); best extraction conditions: 64 °C pressing temperature, 6.7 % moisture, 1.5-min 800 W microwave treatment, with a final oil yield of 19.83 %. BCP oil (BCPO) showed enhanced oxidative stability, improved nutritional functions, and richer volatiles (aldehydes, alcohols, pyrazines). Sensory evaluation showed BCPO had prominent vegetable, roasted and overall flavors. This study developed a one-step BCP process to prepare blended oils with balanced PUFAs, providing a theoretical basis for BCP application in edible oil processing.

•Microwave cold pressing effectively increased the oil yield of oilseeds.•Extraction conditions in the blended cold pressing process were optimized.•Nutritional properties of BCPO were enhanced.•17 key aromatic compounds were identified in BCPO.•The BCP process has some advantages in terms of aroma enhancement.

Microwave cold pressing effectively increased the oil yield of oilseeds.

Extraction conditions in the blended cold pressing process were optimized.

Nutritional properties of BCPO were enhanced.

17 key aromatic compounds were identified in BCPO.

The BCP process has some advantages in terms of aroma enhancement.