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 American Journal of  
Food Science and Technology (AJFST)

Blending Insights, Wadding the Nutritional and Physiochemical Gaps of  High Omega-3 
Peony Oil and High Omega-6 Safflower Oil

Usman Ali1*, Ameer Khan2, Muhammad Shahzad3, Shahzad Farooq4, Farhan Ullah5

Volume 3 Issue 2, Year 2024
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v3i2.2878
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: June 24, 2024

Accepted: July 27, 2024

Published: July 31, 2024

Oil blending is known as a sustainable solution in development of  vegetable oils with reliable 
storage stabilities and optimum fatty acids compositions. This novel study was done to spot 
the most effective oil blends in terms of  the nutritional and the physiochemical properties 
between high omega-3 peony seed oil (PSO) and high omega-6 safflower seed oil (SSO) 
blended at different ratios of  5:95, 15:85, 50:50 and 70:30. All the blended samples showed 
improvement in their physiochemical properties means they can be kept at low temperature 
(below 5°C) without crystallization. Crude oils were extracted by standard Soxhlet 
extraction method using N-hexane as the solvent and purified through centrifuge method. 
Identification and quantitative measurement of  oil blends for fatty acids were carried out 
by gas chromatography coupled with mass spectrometry (GC-MS). Results show that all 
the samples had significantly improved their polyunsaturated fatty acid profiles especially 
AB-70:30 (peony oil: Safflower oil) with n-6 (49.16%), n-9 (2.33%) and n-3 (39.03%) 
respectively which not only promote health but also lead to many useful changes in the 
physiochemical properties. This blended oil also shown noteworthy highest iodine value of  
127.24 g I2/100g, significantly lower peroxide of  6.07 meqO2/kg and lowest free fatty acid 
of  0.122% compared to the other blended samples. Therefore, it is recommended for the 
daily use, deep frying and it can be kept in storage over a long period of  time.

Keywords

Peony Seed Oil, Safflower Seed 
Oil, GC-MS, Fatty Acids 
Composition, Oil Blending

1 College of  Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, 
  Hangzhou 310058, China
2 Department of  Agronomy, College of  Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, China  
3 Institute of  Crop Science, College of  Agriculture and Biotechnology, Zhejiang Provincial Key Laboratory of  Crop Germplasm, 
   Zhejiang University, Hangzhou.310058, China
4 Jiaxing Future Food Research Institute, Jiaxing, China
5 Key Laboratory of  Wheat Biology and Genetic Improvement, School of  Agronomy, Anhui Agricultural University, Hefei 230036, China
* Corresponding author’s e-mail: Usmanalicasht@gmail.com

INTRODUCTION
Modem problems need modern solutions and oil 
blending is a modern solution regarding many problems 
surrounding the nutritional and physiochemical 
properties of  oils, this sustainable technique improves 
every parameter of  oil without use of  potential chemicals 
or chemically complicated processes like fractioning, 
hydrogenation and interesterification. This approach 
is not only capable of  improving the physiochemical 
properties of  edible vegetable oils but it can also 
significantly improve the polyunsatured fatty acid profiles 
(ratio of  omega 3 and omega 6) as per the recommended 
consumptions by different health regulatory organization 
like WHO (Ali & Li, 2021). 
Somewhat recently the interest for food quality, dietary 
fats and their impact on human wellbeing has significantly 
expanded. It’s best-known that a blended fatty acids 
diet is mostly healthier, except for growing and correct 
development and performance, the physical body desires 
a precise quantity of  fats. Consumption of  foodstuff  
containing an oversized quantity of  saturated fatty acids 
(1:1 and 1:2) is related to cardiopathy, diabetes, cancer; so, 
the diet should contain fairly good amount of  unsaturated 
fatty acids (Harris, 2018). Medical research on lipids also 

reveals that enhanced intake of  polyunsaturated and 
unsaturated fats can reduce the possibility of  coronary 
heart diseases and improves immunity in battling against 
novel viral diseases (Ali et al., 2024; Ramsden et al., 2013).  
Additionally, polyunsaturated unsaturated fats (PUFA), 
especially ω-3 unsaturated fats (DHAdocosahexaenoic 
acid, EPA-eicosapentaenoic acid) are fundamental dietary 
supplements for human wellbeing, they’re outlined as 
“essential” fats since they can’t be synthesized by the body 
and subsequently they should be given from the eating 
routine. Recent findings have also shown their utilization 
in food systems with significance focus being given in the 
production of  functional foods and nutraceuticals(N. C. et 
al., 2024) All aforementioned understandings are pivotal 
to understand pathways to incorporate a balanced n3/n6 
diet for which oil blending can be utilized that not only 
upgrade the physiochemical parameters but also improve 
their nutritional significance (Kamińska et al., 2023), 
The component analysis results showed that peony seed 
oil was rich in unsaturated fatty acids present at (92 %), 
mainly α-linolenic acid (42 %), significantly higher than 
other edible vegetable oil and it is a highly nutritional 
vegetable oil (Gribbestad et al., 2005). Similar study 
discovered that the preponderance of  fatty acids within 



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peony oil consists of  α-linolenic acid (ALA) and linoleic 
acid, with ALA constituting an exceptional proportion 
ranging from 33.8% to 67.1%. Such elevated levels of  
n-3 UFAs are atypical in plant-derived oils, with notable 
exceptions being flaxseed and perilla seed oil which led to 
its designation as a novel resource food by the Ministry of  
Health of  China in 2011 (J. H. Su, 2016). Furthermore, PSO 
has exhibited diverse bioactivities, including antibacterial, 
antidiabetic, hypolipidemic, and sun-screening effects. Its 
safety has been validated through a series of  experiments 
encompassing acute toxicity, subacute toxicity, long-term 
toxicity, and sperm abnormal genetic toxicity. These 
collective findings underscore the potential advantages of  
PSO as an emerging resource for dietary supplementation. 
Typically, marine organisms (fish, seafood, and algaes) are 
known to be naturally accompanying PSO in its nutritive 
values (mainly EPA and DHA) with fish oil is taken into 
account to own the best amounts of  ω-3 PUFA (Rubio-
Rodríguez et al., 2010).
In safflower oil, approximately 90% of  the total fatty 
acids are composed of  oleic and linoleic fatty acids. Their 
distribution is governed by a recessive allele, and a negative 
correlation exists between the content of  linoleic acid and 
that of  oleic acid (Arslan, 2007). Traditionally categorized 
as a linoleic type, safflower oil boasts a polyunsaturated 
composition, with linoleic acid constituting 71–75% 
of  its fatty acid profile, rendering it an edible oil. This 
significantly fills all the nutritional gaps when blended 
with peony seed oil. Another complication in a variety 
of  oils is their stability and the reason behind this to be, 
photo-oxidation and auto-oxidation which usually takes 
place during storage and processing. The fact that oils 
are unstable can lead to deterioration of  not only the 
flavor and taste but also affects its nutritional profile as 
it produces a few compounds that are toxic. Apart from 
this, unsaturation is also an issue in oils.
Blending of  oils becomes necessary when an oil contains 
high quantity of  polyunsaturated and unsaturated fatty 
acids, which are more susceptible to oxidation for 
example: linolenic and linoleic acid. Betterment in the 
physiochemical properties in oil blends is revealed via 
multiple research findings for example 20% or less virgin 
olive oil when mixed with palm oil, it increases its thermal 
stability considerably (De Leonardis & Macciola, 2012). 
It was found earlier that blending may also potentially 
reduce partial and cloudy crystallization in palm olein. 
Customers require oils that have low melting point, 
density and viscosity, which can be achieved by blending. 
It also provides sustainable viscosity, without any addition 
of  chemicals and maintains the quality of  oils (Siddique, 
2010).
During this study, we tend to report the utilization of  
gas-chromatography plus mass spectrometry (GC-MS) 
for the estimation of  total fatty acids in the oil blends of  
safflower and peony oil.  Individual fatty acids were known 
and measured exploitation the GC-MS methodology. 

Physiochemical properties were accessed via the AOAC 
official methods of  oil analysis.

MATERIALS AND METHODS 
Materials and Reagents
Two kinds of  oils were taken for the analysis. 100% 
pure safflower seed oil and Peony seeds were purchased 
from local market of  Anhui province. Samples were 
stored at room temperature (22 ± 1 °C) in airtight 
bags. Constant temperature magnetic stirrer S10-3, high 
speed refrigerated centrifuge Zonkia HC-3108R, cold 
press SITUVU-D-01, 7890B GCMS system, vaccume 
evaporator Chemtronstrike-250 were used in different 
phases of  experimentation. All the chemicals used to 
conduct this study i.e., N-hexane, isopropanol, sodium 
hydro oxide, phenolphthalein, anhydrous sodium sulfate, 
petroleum ether, ethyl ether, KOH, CH3OH, cyclohexane 
and acidic acid solutions were of  analytical grade.     

Oil Extraction
peony seeds were dehulled and oven dried (>8%), seeds 
were crushed to course particles before subjected to oil 
recovery. Peony oil subjected to the current study was 
extracted via 2 methods, one with the Soxhlet protocol 
using analytical grade N-hexane and other part of  oil was 
extracted at Anhui grain testing and grading laboratory 
using the SITUVU-D-01 oil press. For solvent extraction, 
pre-dried and crushed peony seeds were filled in filter 
paper and loaded into the soxhlet extraction thimble and 
the extraction was carried out at boiling temperature for 3 
hours using N-hexane. Finally, the hexane was separated 
by vacuum evaporation to obtain peony oil. 
Moisture / volatile matter = W1 x 100 % by weight W 
In equation, W1 = Loss in weight (mg) of  material on 
drying 
W = Initial weight of  material taken for analysis 

Oil purification
50-gram crude oil containing impurities was transferred 
into purifying vials of  equal sizes and then racked into the 
centrifuge. Centrifuge speed was maintained at 4000rmp, 
after 30 minutes all the impurities were settled at the 
bottom of  the container forming a bulk of  solid mass. 
Upper portion of  clear oil was separated and stored in 
special bottles for analysis.

Preparation of  Blends
Four samples were made with non-uniform oil percentage 
AB 5:95, AB 15:85, AB 50:50 and AB 70:30 (see figure 
2.c). The samples were made by mixing the two types of  
oils together by constant temperature magnetic stirrer 
S10-3 operating at 40°C until uniformity is observed in 
color and texture as shown in the process flow diagram 
1. The low temperature processing of  oil samples was 
implemented to enhance mixing and at the same time 
reduce the undesirable changes.



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Fatty Acid Analysis 
FAME’s analysis (formed through prior esterification 
reaction) was carried out with GCMS using Agilent 
technologies 7890B Gc system with HP5 (30 m × 0.25 
mm × 0.25 μm) capillary column. Four different samples 
were analyzed for fatty acid composition AB (5:95, 15:85, 
30:70, and 50:50). For the analysis of  fatty acids, first 
we need to convert the fatty acids into FAME fatty acid 
methyl ester also called the methylation. The method used 
by He and Xia (He & Xia, 2007) with a slight modification 
was used to convert the fatty acids into their respective 
methyl esters. 0.2g oil blend was weighed in a 10 mL 
volumetric flask with volume added. The ratio of  1:1 
ether to petroleum ether is 2 mL to dissolve it fully. Then 
add 1 mL KOH-CH3OH solution with concentration of  
0.4 mol. L-1. Shake well and then stand for 20 minutes. 
Add distilled water to the scale line and lay down. Remove 
the upper liquid and add 2mg anhydrous sodium sulfate. 
After standing overnight any fragments of  water was 
absorbed. 0.25ml sample was taken through syringe and 
12.25ml (50times) petroleum ether was added to dilute it 
50 times. Filtered through 0.45 micro porous membrane 
into vials. BF3 method has also been successfully used in 
the past research to convert oil samples into FAME using 
NaCl, methane and hexane for GCMS analysis (Hadaruga 
et al., 2008).  
Formula (% FA= Peak area of  individual FA / sum 
of  peaks of  all FA × 100) was used to determine the 
individual contents of  each methyl ester 

GC-MS Protocols
Chromatography column specification: HP-5 (30 m × 
0.25 mm × 0.25 μm) capillary column; carrier gas: high 
purity helium with 99.999% purity; column flow rate: 
1 mL · min-1; column temperature program: initial 
temperature 100℃, hold for 3 min, rise to 190℃ at a rate 
of  7℃ · min-1, hold for 15 min, then increase to 260℃ 
at a speed of  10℃ · min-1, hold for 8 min; split ratio 10: 
1; The sample port temperature is 260℃, the interface 
temperature is 260℃; the injection volume is 1.0 μL. Mass 
spectrometry conditions: electron source (EI) ionization 
energy source: 70 eV; EM voltage: 1788 V; ion source 
temperature: 230°C; quadruple temperature: 150°C; mass 
scan range: 27-600 amu (Hadaruga et al., 2008).
Approximately 15-20 g of  each blend was heated to 130 
degrees Celsius, cooled in ice water with continuous stirring. 

After the blends reach at a temperature of  10°C over the 
cloud point, mixing was done consistently and quickly 
in roundabout movement to forestall super cooling and 
hardening of  fat crystals on sides or the base of  the bottle. 
Now, the container was keenly checked for the presence of  
any kind of  clouds (thermometer will no longer be visible) 
(AOCS Official Method Cc 6-25) (AOCS, 1993).

Cold Stability Test
About 15-20 g of  mixed oil were filtered and then 
transferred to separate clean bottles with tags. The bottles 
were totally full of  the sample and lid closed tightly. The 
bottles were then immersed in ice bath at 7 degrees 
centigrade. After 2 and 5.5 hour, all the samples were 
determined for their clarity. The clarity in the oil samples 
indicate that the oil is stable at cold storage (AOCS 
Official methodology Cc 11-53)(AOCS, 1993).

Iodine Value
Around, 0.130 g of  all the blended oil were weighed 
accurately into separate 500 ml round shape flask closed 
with glass stoppers. A flask containing no oil (blank) was 
prepared. Around 15 ml of  cyclohexane and acidic acid 
solutions were added and completely mixed in a portion 
of  1:1, then added into the sample and blank flask. 
Then, 25 ml of  Wij’s solution was poured to each flask 
and that they were tightly closed with glass stopper and 
appropriately shaken to blend. All sample flasks were 
then left to stand in dark for around 60 minutes. Then, 
20 ml of  potassium iodide and 150 ml of  distilled water 
were poured to release the iodine from un-reacted iodine 
monochloride. Eventually, the samples were carefully 
titrated with sodium thiosulphate till yellow colour was 
almost disappeared before 1-2 ml of  starch solution 
was added as an indicator and titration was proceeded. 
Analysis was completed once blue shade of  starch 
solution was totally vanished.  (AOCS method Cd 1d-92, 
1993b)(AOCS, 1993).

Peroxide Value
Roughly 5 g of  all the blended oil were gauged and place 
into 250 ml round shape flask. Firstly, a no oil containing 
blank flask was prepared. A 30 ml blend of  solvent acetic 
acid chloroform was added to each flask and left to stand 
for 60 seconds with occasional swirling.  At this point, 
accurately weighed 30ml of  distilled water was added. 

Figure 1: Process flow diagram of  oil blending model



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Prepared mixture was then titrated with 0.1N of  sodium 
thiosulphate till brown colour is acquired and 0.5ml of  1 
chronicles starch solution was added and titration went 
on till the grey/bluish colour was disappeared. The blend 
ought to be vivaciously shaken all through titration to 
ensure all the iodine is freed from the chloroform layer 
(AOCS method Cd 8-53, 1993c)(AOCS, 1993).

Free Fatty Acid Value (FFA)
According to the research work of  (McClements, 2007), 
the presence of  free fatty acids (FFA) will accelerate the 
adverse processes affecting the quality of  fats, i.e., they 
will contribute to rancidity and deteriorate oil quality. The 
acid value is analyzed directly through titrating the oil/
fat in an alcoholic Medium against standard potassium 
hydroxide/sodium hydroxide solution. Roughly 28.2 
g of  all the blends were weighed and put into 250 ml 
conical flask. Then, the oil sample was mixed with 50 ml 
99% isopropanol and completely dissolved. In the end, 
the mixture was titrated with 0.1N sodium hydroxide 
solution. Phenolphthalein was then used as an indicator. 
The last drop was found when the Color of  our indicator 
was changed to Pink and lasted for at least 30 second. 
The results are calculated using the equation: Acid value 
= [(A-B) (0.1) (56-.1) / W    
Here, A= Titrant volume used to change the Color
B= Titrant volume used in blank
N= Titrant normality (0.1N)
56.1= mol. weight of  KOH
W= sample weight in grams

RESULTS AND DISCUSSIONS 
Fatty Acid Analysis
According to table 1, fatty acid assessment via GCMS 

method detected 17 fatty acids in all the oil blends 
however not every fatty acid plays role in the formation 
of  healthy oil except those placed in the polyunsaturated 
category. Our analysis via figure 2 (a) and 2 (b) shows 
that sample AB 15:85 peaks the percentage of  oleic 
acid at 29.86% followed by AB 50:50 (24.77%), AB 5:95 
(20.15%) and AB 70:30 (2.33%) respectively. Concerning 
with linoleic acid, AB 5:95 shows the highest content at 
58.18% and AB 70:30 has the lowest with 49.16%. AB 
70:30 shows highest improvement in linolenic acid with 
39.03% and lowest of  which was noted in AB 15:85 with 
3.59 %. Surge in the content of  linolenic acid in AB 70:30 
is due to the fact highest ratio of  peony oil (70%) was 
blended in this sample; peony seed oil naturally contains 
high levels of  linolenic acid which is reflected in the 
results.  Sample AB (5:95) contains high proportions of  
dietary linoleic acid (omega-6) 98% due to the fact that 
this sample contains 95% of  the safflower oil. The overall 
profile of  fatty acids was thus modified after blending.
For an ideally healthy vegetable oil blend, WHO has 
proposed three major guidelines including the ratios of  
SFA, MUFA and PUFA were set as 1:1.5:1, antioxidant 
presence and 5-10:1 of  omega-6 and omega-3 fatty acids 
(WHO. Interim summary, 2008). Nutritional value of  
individual peony seed oil and safflower oil lacks certain 
health promoting fatty acids which are met by blending 
technique. Recent studies have shown an elevated 
deviation in the intake levels of  SFA and omega-6 fatty 
acids among the population deficient in one of  more 
essential fatty acid resulting in health issues like obesity, 
diabetes and cardiovascular disease (Rabail et al., 2021; 
Simopoulos, 2004) . From this perspective, our results 
shown tremendous improvement in the modification of  
PUFA attainting the healthy oil status.

Figure 2: (a) GCMS chromatogram of  total fatty acids in the oil blends, (b) ratio of  polyunsaturated fatty acids 
(PUFA, omega-3, omega-6 and omega 9) at different blendding ratios, (c) physical apperance of  oil blends at 5:95, 
15:85, 50:50 and 70:30



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Table 1: Total fatty acids in sample AB 5:95, 15:85, 50:50 and 70:30
Oil blend Fatty acid methyl ester Retention time Peak area CAS number
AB 5:95 Methyl tetradecanoate 24.072 541199 124-10-7

9-Hexadecenoic acid, methyl ester, (Z)- 32.884 362210 1120-25-8
Hexadecanoic acid, methyl ester 33.671 39818405 112-39-0
Linoleic acid, methyl ester (ALA) 38.013 208079162 1000336-44-2
9-Octadecenoic acid, methyl ester, (E)- 38.101 72071910 1937-62-8
Linolenic acid, methyl ester 38.108 13438928 112-61-8
cis-13-Eicosenoic acid, methyl ester 42.056 2753323 1000333-52-1
Eicosanoic acid, methyl ester 42.594 2676298 1120-28-1
9-Octadecenamide, (Z)- 43.419 7459411 301-02-0
13-Docosenoic acid, methyl ester 47.092 4196320 56630-69-4
Methyl 20-methyl-heneicosanoate 47.833 6242189 1000336-47-4

AB 15:85 9-Hexadecenoic acid, methyl ester, (Z)- 32.87 170916 1120-25-8
Hexadecanoic acid, methyl ester 33.657 31906002 112-39-0
Linoleic acid, methyl ester (ALA) 37.985 158143075 1000336-44-2
9-Octadecenoic acid (Z)-, methyl ester 38.087 90965710 112-62-9
9-Octadecenoic acid, methyl ester, (E)- 38.174 4915274 1937-62-8
Linolenic acid, methyl ester 38.104 11021318 112-61-8
cis-13-Eicosenoic acid, methyl ester 42.051 1894740 1000333-52-1
Eicosanoic acid, methyl ester 42.59 1672228 1120-28-1
13-Docosenoic acid, methyl ester 47.084 2164436 56630-69-4
Methyl 20-methyl-heneicosanoate 47.825 3558276 1000336-47-4

AB 50:50 Methyl tetradecanoate 24.062 471065 124-10-7
Methyl hexadec-9-enoate 32.87 231619 10030-74-7
Hexadecanoic acid, methyl ester 33.662 36538110 112-39-0
Heptadecanoic acid, methyl ester 36.507 184353 1731-92-6
Linoleic acid, methyl ester (ALA) 37.995 1000336-44-2
9-Octadecenoic acid, methyl ester, (E)- 38.091 82214057 1937-62-8
Linolenic acid, methyl ester 38.105 12561088 112-61-8
cis-13-Eicosenoic acid, methyl ester 42.051 2497378 1000333-52-1
Eicosanoic acid, methyl ester 42.59 2405171 1120-28-1
13-Docosenoic acid, methyl ester 47.084 3221531 56630-69-4
Methyl 20-methyl-heneicosanoate 47.825 4971794 1000336-47-4

AB 70:30 Methyl tetradecanoate 24.053 648373 124-10-7
Methyl hexadec-9-enoate 32.87 1100899 10030-74-7
cis-10-Heptadecenoic acid, methyl ester 35.941 382814 1000333-62-1
Heptadecanoic acid, methyl ester 36.503 451089 1731-92-6
Linoleic acid, methyl ester (ALA) 37.99 173518073 1000336-44-2
Linolenic acid, methyl ester 38.105 137762442 301-00-8
9-Octadecenoic acid, methyl ester, (E)- 38.183 8240079 1937-62-8
Methyl stearate 38.556 20453087 112-61-8
cis-13-Eicosenoic acid, methyl ester 42.046 3114290 1000333-52-1
Eicosanoic acid, methyl ester 42.59 2047920 1120-28-1
13-Docosenoic acid, methyl ester 47.084 1924651 56630-69-4
Docosanoic acid, methyl ester 47.825 3289072 929-77-1



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Cold Test Analysis
From the table 2 and figure 3, all the four samples AB 
(5:95, 15:85, 50:50 and 30:70) passed the cold test analysis. 
The parent sample oils safflower oil and peony seed oils 
also passed the test, the results in clarity of  samples 
shows efficient centrifuge and purification method which 
led to a stable storage life of  the oil. The resistance 

against the oxidation was seen to be improved in all the 
samples due to newly formed polyunsaturated ratios 
and blending caused enhancement in many useful traits 
linked to nutritional quality and stability against oxidation. 
Results show that all the oil samples have reliable storage 
capabilities and can withstand low temperature without 
forming the ice.

Table 2: Cold test analysis results of  blends
Percent Oil Results
Safflower oil Passed
Peony oil Passed
5:95 Passed
15:85 Passed
50:50 Passed
30:70 Passed

Figure 3: Physical appearance of  oil blends exposed to cold setting. (a) blends observed for clarity after 2 hours, (b) 
blends observed for clarity after 5.5 hours. No signs of  crystals were observed

Cloud Point Analysis
Cloud point is a measure of  resistance against the 
cloudiness, it is a point at which oil is no longer fully soluble 
to find out its natural resistance towards a low temperature. 
Figure 4 (b) illustrates the cold points of  parent oils and 
post blended oil mixtures. Findings uncover that safflower 
oil has the lowest cloud falling around -4.16 ± 0.2 while 

peony oil’s cloud point temperature was recorded as highest 
at 5.0 ± 0.4 in comparison to other blends. However, the 
post blending values were significantly enhanced with 
an increasing trend of  cloud point temperature with the 
increase in peony oil. Among the blended oils, AB 5:95 
shows the lowest value -2.0 ± 0.1 and AB 70:30 peaks the 
cloud point value at 4.5 ± 0.5 shown in figure 4 (a).

Figure 4: (a) Cloud point temperature of  oil blends, (b) physical appearance of  oil blends examined at 10°C above the 
cloud point for visible hardening of  fat crystals



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Peroxide Value (PV)                                                                                                                                          
Peroxide value or PV is a useful tool helps in the 
assessment of  oxidation of  lipids in the early stages as 
a result peroxide are formed which gives the degree of  
oxidation of  lipids. MUFA and PUFA present in the oils 
are highly prone to the process of  oxidation leading to 
the formation of  undesirable taste and odor (Marina et 
al., 2009).  From the table 3, peony oil showed the highest 
peroxide value 29.909 meqO2 /kg and lowest PV value 
is shown by sample AB 5:95 with 11.367 meqO2 /kg. 
In the present research, it was noted that increase in 
linolenic acid would increase the peroxide value due to 
the reason peony seed oil has notable content of  linolenic 
acid.  Research work of  (Abdulkarim et al., 2010) also 
indicated that oils with raised contents of  linolenic acid 
should have higher peroxide values.  PV values in the 
present study also increased with the increase in peony oil 
content in the blends. Higher the percentage of  safflower 
in blend lower will be the peroxide value indicates the 
presence of  natural antioxidants which assist the oils 
to combat against the oxidation. Furthermore, the past 
study by (Freeman, 2005) found that peroxide values of  
oils gradually rise after they come in contact with the 
atmospheric oxygen. The presence of  traces of  heavy 
metals in oils will also notably enhance the peroxide value 
in oils(Siddique, 2010).

Free Fatty Acid Value (FFA)
Total free fatty acid or FFA is estimated by amount of  
alkali added to oil sample in order to render it quite neutral. 
FFA value is measure of  rancidity already imparted in the 
oil samples. When the glycerol are further converted into 
fatty acids is known as hydrolytic rancidity. Reference 
to table no 3, FFA values of  Parent safflower oil and 
peony oil were found to be (0.389 ± 0.0 %) and (0.141 
±0.0 %). Acid value shows considerable improvement 
in the physiochemical properties of  the blends and 
all samples passed the FFA test (value>0.5). Blend AB 
70:30 containing lowest content of  sunflower oil has 
the least FFA value recorded (0.122 ±0.0) among the oil 
mixtures while AB 5:95 with highest value of  safflower 
oil has shown the highest value (0.271 ± 0.0). Samples 
experience an overall increment in their FFA values when 

the percentage of  safflower is raised among them. Small 
difference in FFA among oil samples is an indication of  
significant degree of  refining process exhibiting good 
keeping quality and suitable for frying purpose. Overall, 
the results reflect success in carrying out this research and 
by data it is proved that peony seed oil and safflower if  
blended at an appropriate percentage, have tendency to 
provide modified results with enhanced physiochemical 
properties. 

CONCLUSION
Our findings enabled the integration of  merits of  two 
oils in a single blend with balanced ratio of  different 
fatty acids while retaining the natural flavor and nutritive 
value. Outcomes of  this research show that blending 
high omega 3 peony seed oil with high omega 6 safflower 
seed oil at AB 30:70 had significantly improved their 
polyunsaturated fatty acid profiles with n-6 (49.16%) and 
n-3 (39.03%) and n-9 (2.33%) respectively which not only 
promote health but also lead to many useful changes in 
the physiochemical properties. This blended oil showed 
noteworthy highest iodine value of  127.24 g I2/100g, 
substantially lower peroxide of  6.07 meqO2/kg, and lowest 
free fatty acid of  0.122% in contrasted with other blends. 
Therefore, it is recommended for daily usage for frying and 
can be kept in storage over a long period of  time. 

Acknowledgements
The authors express their gratitude to the Department 
of  Tea and Food Science & Technology at Anhui 
Agricultural University in China for their assistance and 
support in conducting this research. The author extends 
special thanks to Anhui grain processing and grading 
laboratory for granting the permission to use their lab 
equipment during the extraction process. 

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APPENDIX

Figure 1: Study findings of  high omega-3 PSO and high omega-6 SSO blends shows superiority in nutritional and 
physiochemical attributes


