Evidence map›Paper›PMID 41211162›Full record

ArticleFood chemistry: X2025

Preparation and study of chemical, sensory, and nutritional values of balanced polyunsaturated fatty acid safflower seed oil blended oil.

Xiaochun Zheng, Gaoqian Zhang, Kejun Wei, Hongbin Wu, Jinhu Tian, Xinwen Xu, Wenyu Liu, Min Liu, Changqing Wei

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Xiaochun ZhengKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China.
Gaoqian ZhangKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China.
Kejun WeiKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China.
Hongbin WuXinjiang Academy of Agricultural and Reclamation Science, Xinjiang Uygur Autonomous Region, PR China.
Jinhu TianCooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, Zhejiang Province, PR China.
Xinwen XuIli Yaqina Agricultural Development Co. Ili Kazakh Autonomous Prefecture in Xinjiang, 835000, Xinjiang Uygur Autonomous Region, PR China.
Wenyu LiuKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China.
Min LiuKey Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China.
Changqing WeiKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Balanced polyunsaturated fatty acids (PUFAs) ratio, nutritional value and flavor are key edible oil attributes. Based on pressure technology, mixing ratio equations, response surface methodology, and analyses of physicochemical and nutritional indexes as well as key volatiles, this study explored oilseed mixing ratio, optimal extraction conditions in the blended cold pressing (BCP) process, and blended oil's physicochemical properties, nutritional profile, and aroma. Results showed the optimal flaxseed:safflower seed mass ratio was 1:(1.66-2.6); best extraction conditions: 64 °C pressing temperature, 6.7 % moisture, 1.5-min 800 W microwave treatment, with a final oil yield of 19.83 %. BCP oil (BCPO) showed enhanced oxidative stability, improved nutritional functions, and richer volatiles (aldehydes, alcohols, pyrazines). Sensory evaluation showed BCPO had prominent vegetable, roasted and overall flavors. This study developed a one-step BCP process to prepare blended oils with balanced PUFAs, providing a theoretical basis for BCP application in edible oil processing.

Indexed as

Aroma compoundsBlended cold pressingChemical sensory propertiesNutritional valuePolyunsaturated fatty acids

Identifiers

PMID41211162
PMCPMC12590036

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LicenceCC BY
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.