Fatty acid composition of mayonnaise based on sunflower, flax and hemp oil

The features of the fatty acid composition of oils and mayonnaise samples prepared on the basis of sunflower, linseed and hemp oils were determined by the method of gas-liquid chromatography. The ratio between the content of PUFAs of the ω-9/ω-6/ω-3 families in the investigated sunflower oil samples was established, which was 177 : 553 : 1. This is caused by the high content of linoleic and oleic acids and the low content of α-linolenic acid (ω-3 ) in sunflower oil. In the studied samples of linseed oil, the content of α-linolenic acid was 52 %, and the content of oleic (ω-9) and linoleic (ω-6) acids was 22.3 and 16.2 %, respectively. Therefore, the ratio between PUFAs ω-9/ω-6/ω-3 in the studied samples of linseed oil was 1.4 : 1 : 3.2. In the tested samples of hemp oil, the content of linoleic acid (ω-6) was 55.7 %, and the content of α-linolenic acid (ω-3) and oleic acid (ω-9) was 18.2 % and 13.2 %, respectively. The ratio between ω-9/ω-6/ω-3 PUFAs in the tested hemp oil samples was 1.4 : 4.5 : 1. Research has established a high content of PUFAs of the ω-6 family and a low content of PUFAs of the ω-3 family in the control sample of mayonnaise (K), which is made using sunflower oil with a content of 71.78 %. This sample was characterized by the ratio of PUFAs of the ω-3, ω-6 and ω-9 families as 1 : 13 : 7.3. In the test sample of mayonnaise (D) containing 23.3 % each of sunflower, linseed and hemp oils, the total content of PUFAs of the ω-3 family was 24.1 %, which is 20.4 % more than in sample K. The higher content of PUFAs of the ω-3 family ω-3 in sample D is caused by the high content of α-linolenic acid in linseed and hemp oils. The total content of PUFAs of the ω-6 family in mayonnaise sample D was 47.4 %, and in sample K – 49.1 %. The content of PUFAs of the ω-9 family in sample D was 18.8 %, and in sample K – 26.9 %. Therefore, the ratio between the content of PUFAs of the ω-3/ω-6/ω-9 families in sample D was 1.3 : 2.5 : 1. The ratio between the content of PUFAs/PUFAs in mayonnaise sample D was 1 : 9.3, while in sample K – 1 : 4.5. Thus, replacing 2/3 of sunflower oil with linseed oil and hemp oil in equal parts in the technological process of making sample D of mayonnaise gives a number of positive advantages in the biological value of the product, compared to sample K, which contains only sunflower oil in its composition. This is a decrease in the content of PUFAs of the ω-6 family, an increase in the content of PUFAs of the ω-3 family, optimization of the balance between the content of PUFAs of the ω-3 / ω-6 / ω-9 families, a decrease in the content of saturated fatty acids and, accordingly, an increase in the content of unsaturated. The results of the analysis of the fatty acid composition of the mayonnaise D sample allow us to recommend this emulsion oil-fat product as a functional product due to the balanced ratio between the content of PUFAs of the ω-3 / ω-6 / ω-9 families.