# Physico-Chemical Characterization of Sesame/Rapeseed Oil Mixtures
## 3 Results
### Chemical Characterization of the SO/RSO Mixtures
The fatty acid composition and iodine value of mixtures from sesame and rapeseed oil are presented in Table 3.  
The major fatty acids in the mixture oils were oleic, linoleic, \(\alpha\)-linolenic and palmitic acids. The results showed a gradual decrease in the quantity of oleic acid from 61.7% (mixture 5/95) to 38.6% (mixture 90/10). In the 50/50 mixture, where the quantities of sesame and rapeseed oils were equal, the amount of oleic acid was found to be 11% higher than in the 90/10 mixture and 12% lower than in the 5/95 mixture. A tendency to decrease was also observed in the quantity of \(\alpha\)-linolenic acid, from 8.3% in the 5/95 mixture to 1.6% in the 90/10 mixture. On the other hand, the content of the linoleic acid slightly increased with the increase of the amount of sesame oil in the mixtures--from 20% (5/95) to 45.1% (90/10). The content of palmitic acid also increased in the mixtures, but to a lesser extent compared to linoleic acid--from 4.9% (5/95) to 9.6% (90/10). Apparently, the reason behind the decrease in the oleic and \(\alpha\)-linolenic acids was the increasing amount of sesame oil in the mixtures. \begin{table}
\begin{tabular}{c c} \hline
**Vegetable Oil** & **Pervoide Value, medO\({}_{2}\)/kg** \\ \hline Sesame & 1.1 \(\pm\) 0.2 \\ Rapeseed & 4.3 \(\pm\) 0.3 \\ \hline The results were Mean \(\pm\) SD (n = 3). & \\ \end{tabular}
\end{table} 
Table 2: Peroxide value of sesame and rapeseed oil. The same trend of increasing linoleic acid content and decreasing oleic and linoleic acid content was observed by [PERSON] et al. (2016), who studied the changes in the fatty acid composition of mixtures of canola and sesame oil in various ratios (20%, 30%, 50% and 60%). The research underscores the importance of understanding how mixing oils can modify their nutritional profile, which has direct implications for dietary recommendations and the food industry. For consumers, the increased linoleic acid content in the mixtures can enhance the anti-inflammatory and cardiovascular benefits of their diet. However, the reduction in linoleic acid calls for a balanced intake to ensure the essential omega-3 fatty acid needs are met (2016). The quantity of saturated (SFA) and unsaturated (UFA) fatty acids was determined, and UFA was presented as a sum from mono- and polyunsaturated fatty acids (MUFA and PUFA). The results showed the biggest amount of MUFA in all analyzed mixtures, followed by the content of PUFA. The content of MUFA decreased (from 63.9% to 39.7%), while that of PUFA increased (from 28.3% to 46.7%). The content of SFA was found to be in order from 7.8% (mixture 5/95) to 13.6% (mixture 90/10). The increase was approximately 1% between the mixtures. The iodine value of the mixtures was also calculated. The iodine value of the mixtures increased with increasing concentration of the sesame oil from 114.5 gl\({}_{2}\)/100 g (5/95) to 119.1 gl\({}_{2}\)/100 g (90/10). There were no significant differences in the iodine values for the examined mixtures, except for the 90/10 mixture, which was notably higher than the others. In addition to analyzing the fatty acid composition of the mixtures, their peroxide value was also determined (Table 4). The SO/RSO 5:95 mixture had higher peroxide values-4.5 meqO\({}_{2}\)/kg and 5.0 meqO\({}_{2}\)/kg, respectively. It has been established that the peroxide value decreased as the concentration of sesame oil in the mixtures increased. The peroxide value of rapeseed oil is higher than that of sesame oil, which naturally leads to a reduction in the peroxide value when the rapeseed oil content in the mixtures decreases. The PV for all mixtures is in agreement with Codex-Stan 210 (1999) < 10 meqO\({}_{2}\)/kg (Cordex-Stan, 2016). \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Fatty Acid Composition, \%** & **5/95** & **10/90** & **30/70** & **50/50** & **70/30** & **90/10** \\ \hline C\({}_{80}\) & Caprylic & 0.3 \(\pm\) 0.