# Physico-Chemical Characterization of Sesame/Rapeseed Oil Mixtures
## 1 Introduction  
The rapid development of modern science in the fields of medicine and nutrition has led to an equal increase in the demand for more and higher quality food worldwide [1]. Edible plant oils represent a major part of the diet of most of the world's population, and the global increase in overall technological development has led to an increase in the demand for healthier and sustainable alternatives of the most commonly used vegetable oils [2, 3, 4, 5, 6]. Additionally, as the consumption of these oils increases, the environmental impact of their production also becomes more pronounced [7], leading to a need for supplementation and substitution of some of the most utilized products with other, more sustainable alternatives in the form of oil mixtures and additives. Within the global market, three different plant oils have emerged as the most commonly utilized alternatives and additives to the most commonly used vegetable and palm oils, namely sesame, rapeseed oil and soybean oil. Sesame and rapeseed oil are presented as the main vegetable oils for food production. As one of the most ancient cultivated crops in the world [8], sesame has been found tohave a variety of applications around the globe, from food to cosmetic and medicinal applications. As an oil-producing plant, sesame offers higher oil content when compared to most other oilseeds; however its rather difficult production methods limit its wider use and application. Its high stability, despite a high degree of unsaturation, makes its distribution easier, and when combined with the health benefits offered, sesame oil has the potential to spread from its current market in Asia and become a worldwide edible oil alternative [9,10]. Several papers have shown the health benefits of sesame oil in terms of its antimicrobial [11], anti-inflammatory [12,13] and nutraceuticaltical [14] value. In order to compensate for the increase in demand and optimize production, research has been done on improving the extraction process [15], thus offering a higher oil yield. Developments in agriculture and the food industry led to the rapid establishment of rapeseed oil as the second-largest oil-producing crop on the market [16,17]. With its high nutritional value, this oil is quickly becoming a popular alternative to other types of popular vegetable oils [18]. Rapeseed oil is not only affordable but also offers several health benefits. It is high in unsaturated fats and vitamins E and K. It contains a beneficial ratio of omega-3 to omega-6 fats, which can positively influence heart health [19]. To enhance the health benefits of rapeseed oil, agricultural practices such as selecting high-quality cultivars, using organic methods and optimizing soil and water management are essential. Production techniques like cold pressing, minimal refinement, antioxidant enrichment and proper storage preserve its nutritional profile and extend its shelf life [20]. These factors make rapeseed oil a viable, healthier alternative to other, more popular oils. One easy and reliable method of modification and enhancement of the beneficial properties of most edible oils is mixing different types of oils at different ratios for both raw consumption and different culinary applications. Research has shown that all three types of discussed oils can be enhanced by adding a variety of other types of oils, with almost all types of mixtures producing a significant increase in the beneficial properties of the mixture [21]. A number of papers also demonstrate the ability of oil mixtures to maintain their health benefits even after thermal treatment [22, 23, 24]. Even when examining only mixtures of sesame, rapeseed and soybean oils, research has shown that for both raw [25,26] and processed products [27, 28, 29], mixing of different types increases the beneficial properties in all cases.