The objective of our study is to evaluate quality and thermo oxidative stability of soybean, palm olein, and canola oils and their blends. The binary blends of SO:POO and CO:POO were formulated in a ratio of 75:25 and ternary blend were prepared by blending CO:POO:SO in a ratio of 35:30:35. To monitor the thermal stability, pure oils and their blends were subjected to heating at 180°C for 4 hours. Heating process led to a substantial increase in free fatty acid (FFA), peroxide value (PV), p-anisidine value (p-AV), and saponification value (SV), while iodine value (IV) and oxidative stability index (OSI) were decreased. The principal component analysis (PCA) was also performed. The data indicated that three significant principal components have eigenvalue ˃ 1, which collectively constitute 98.8% of the total variance. PC1 contributed mainly with a total value of 50.1%, followed by PC2 (36.2%) and PC3 (12.5%). Results of the present study revealed that the binary and ternary blends exhibited greater oxidative stability than the pure oils. But, the ternary blend CO:POO:SO in a ratio of (35:30:35) was found to be better on the basis of stability and health point of view than other blends. Overall, our study demonstrated the utility of chemometric approaches for evaluating the quality and stability of vegetable oils and their blends, which can be helpful in the selection and optimization of oil blends for food applications.
Keywords: blending; canola oil; palm olein oil; soybean oil; thermal stability.