Abstract:

Elopichthys bambusa oil, peanut oil and soybean oil were blended together through mathematical modeling
according to their fatty acid composition. The application of the blended oils for cooking potato was investigated in
order to enlarge the range of applications of Elopichthys bambusa oil. Results demonstrated that oil blends consisting of
19.2%–28.5% Elopichthys bambusa oil, 55.5%–66.6% peanut oil, and 14.2%–16.0% soybean oil showed a ratio of MUFA
to PUFA = 1:1 and a ratio of ω-6 PUFA to ω-3 PUFA = (4–6): 1, indicating a reasonable proportion of fatty acids. After
cooking, the increment of acid value (AV) in the blended oils was reduced by 83.7%–123.6% compared with Elopichthys
bambusa oil alone, peroxide value (POV) had no significant change, malonaldehyde (MDA) content decreased to below
0.3 mg/kg, and 90.3%–92.7% of DHA + EPA was retained. In addition, the shelf life of the blended oils reached 12 months
after adding 0.2‰ composite antioxidants.

Key words: Elopichthys bambusa oil, blended oil, fatty acid, application