Abstract:
The characteristic of optimal fatty acid composition of vegetable oils is their balance by the
ratio of polyunsaturated (essential) fatty acids, primarily linoleic and α-linolenic, referring
respectively to the groups of ω-6 and ω-3. In accordance with the recommendations of physicians, the
optimum ratio of ω-6 and ω-3 fatty acids is 5-10:1. There were elaborated recipes on the basis of
which the vegetable oil blends with a specified ratio of ω-6 and ω-3 fatty acids were made from
sunflower and corn oils with the addition of soy, rapeseed, linseed and grape oils with regard to the
actual content of these acids. There was investigated the oxidation stability of the initial vegetable oils
and their blends during storage in different conditions.