الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The consumption of health-promoting products such as cold pressed oils may improve human health and prevent certain diseases. In this study Blends of 10%, 20%, and 30%, w/w of cold pressed olive oil(OO ), sesame oil (SO) or pumpkin oil (PUO) with high linoleic sunflower oil (SFO) were formulated. Oxidative stability (OS) and radical scavenging activity (RSA) of SFO and their blends with cold pressed oils were stored under oxidative conditions (60 °C) for 10 days before studying. By increasing the proportion of cold pressed oils in SFO, linoleic acid level was decreased. Progress in oxidation was followed by measuring peroxide value (PV), p-anisidine value (AnV), conjugated dienes (CD) and conjugated trienes (CT). Inverse relationships were noted between PV as well as AnV and OS at termination of storage. Levels of CD and CT in SFO and their blends were increased as time increase. SFO oil blends gave about 85% ,84 % and 83 % inhibition of DPPH• radicals with SO, PUO and OO respectively . Oxidative stabilities of oil blends were better than SFO, and followed the decreased sequence 30% 20% 10%, which SO PUO (OO) most likely as a consequence of fatty acids contents and minor bioactive lipids found in cold pressed oils. The heating performance test of SFO and their blends (180 °C for 4 h; 10 min heating cycle per 100 gm potato), was followed as progress in oxidation by measuring peroxide value (PV), p-anisidine value (AnV), conjugated dienes (CD) and conjugated trienes (CT). Inverse relationships were noted between PV as well as AnV and OS at termination of storage. Levels of CD and CT in SFO and their blends were increased as frying time increase. The oxidative stability (OS) and radical scavenging activity (RSA) of SFO and their blends with cold pressed oil under heating test (180 °C for 4 h; 10 min heating cycle per 100 gm potato),as deep frying gave the same result in case of schall oven test with the same sequence of oil blends.