Journal of Agricultural, Life and Environmental Sciences ISSN:2233-8322(Print) 2508-870X(Online)

Among fatty acids, omega-3 and omega-6 fatty acids are called polyunsaturated fats because they have several double bonds. Both are biologically active and play an important role in immune system and metabolism processes in the body. The intake of omega-3 and omega-6 fatty acids in a ratio of 1:4–5, which is recommended by the World Health Organization for a balanced nutrition, can help prevent the onset of insulin resistance, depression, high blood pressure, stroke, and obesity. However, in modern diets, people consume too much omega-6 fatty acids. One reason is the consumption of mostly vegetable oils, which contain a high amount of omega-6 fatty acids. We hypothesized that a proper mix of oil extracted from pine nuts and general oils could provide the desirable functional benefits through ensuring a 1:4–5 ratio of omega-3 to omega-6 fatty acids. Therefore, this study investigated whether mixing pine nut oil with general oils could provide the ideal composition ratio of 1:4–5 of omega-3 to omega-6 fatty acids. Perilla, hazelnut, olive, avocado, and hemp seed oils were selected as the candidates for mixing with pine nut oil. The individual profiles of fatty acids and the omega-3:omega-6 fatty acids ratio in the mixtures were analyzed using a GC-FID system. Our results showed that the mixture of 85% pine nut oil and 15% perilla oil had an optimal omega-3 to omega-6 fatty acids ratio of 1:4–5. These findings suggest that the proportioned mixture of pine nut oil and perilla oil has the potential to develop oil blends with improved functionality.