One of the key challenges in developing fat-containing foods aligned with healthy dietary trends is optimizing the fatty acid composition. Blending traditional vegetable oils is a cost-effective and practical approach for designing products with targeted levels and ratios of polyunsaturated fatty acids (PUFAs). Our previous research identified that a blend of 52% sunflower oil and 48% rapeseed oil provides a balanced ω-6:ω-3 ratio of 9.8:1.0.

This study aimed to evaluate the physicochemical and sensory properties of this blend. Fatty acid composition was analyzed using gas–liquid chromatography, while total tocopherol and α-tocopherol contents were determined via high-performance liquid chromatography. Standard analytical methods were used to assess other physicochemical parameters. Sensory properties were evaluated using quantitative descriptive analysis based on transparency, taste, flavour, and colour. Statistical analysis was performed using parametric tests, with significance accepted at p<0.05.

The blend exhibited a favorable fatty acid profile for balanced nutrition, with high monounsaturated oleic acid (42.6±0.3%) and sufficient ω-3 linolenic acid (4.3±0.2%). It demonstrated improved hydrolytic and oxidative stability, which was confirmed by the significantly lower acid and peroxide values after 30 days of storage at (20±1)°C compared to pure sunflower oil by 5.3% and 19.7%, respectively. The accumulation rate of primary oxidation products was 1.5 times lower in the blend (p<0.05). These findings may be attributed to a higher content of antioxidant-active tocopherol isomers (β-, γ-, and δ-tocopherols) derived from rapeseed oil.

Sensory evaluation confirmed the blend's compliance with regulatory quality standards. The developed sunflower–rapeseed oil blend is a promising option for functional fat-containing products aimed at dietary improvement and disease prevention.