Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies.

Plant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of 6 to 3. This article presents information on the healthful qualities of eight new oil blends that contain a beneficial proportion of 6 to 3 fatty acids (5:1), as well as their degradation during heating at 170 and 200 °C.