Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

摘要: Abstract This study reports the blending at different levels (25, 30, 35, 40 and 45%) of Perilla seed oil (PO) with extra virgin olive (EVOO). Pure oils blends were evaluated in terms free acidity, peroxide value, fatty acid composition, sterols, tocopherols biophenols content, oxidation stability, sensory acceptability food pairing. Blends high content ω − 3 ω − 6 acids, biophenols, tocopherols, sterols satisfying stability obtained, representing products improved nutritional properties. All resulted acceptable by consumers. Two groups consumers opposite preferences for samples low (25–35%) (40–45%) PO identified. containing 40–45% mainly paired to strong-flavour cooked foods, while less preferably matched raw meat vegetables. Consequently, EVOO showed promising potential as innovative vegetable properties versatile gastronomic use.