Borage oil (Borago officinalis L.). An important source of gamma linolenic acid. 1: Compositive characteristics and oxidative stability of oils extracted by different techniques and mixed with extra virgin olive oil.

The oxidative stability of borage (Borago officinalis L.) oils from commercial origin or extracted by different methods (with solvents and supercritical CO2) was determined by the Rancimat method. To delay theoxidative degradation with the aim of preserving the nutritional characteristics of borage oil, several borage-virgin olive oil blends wereprepared and submitted to analysis. The results indicated that the incorporation of borage in virgin olive oil (to a level not exceeding 50g/kg) while modifying the fatty acid profile of the resulting blends had a limited effect on the oxidative stability provided that the blends were maintained in the absence of light.