RESUMEN
Although the importance of omega -3 and omega-6 essential fatty acid has been known but functional and physiological properties of omega-3 and omega-6 fatty acid are different. The balance use of omega-3 and omega-6 fatty acid is more important because in vivo can't make them. Possibility production of the functional oil from vegetable sources such as flaxseed [containing omega-3] and safflower [containing omega-6] oils including extraction, formulation and preservation. After extraction of the oils from flaxseed and safflower, physicochemical properties of the oils were examined and the product underwent the fractionation process in order to increase the omega-3 ratio. Then, functional oil was formulated using a 1:1 mixture of omega-3 and omega-6. Storage conditions and stability of the oil were also investigated for four months [0, 1, 2, 3 and 4 months] by studying peroxide, thiobarbituric acid and Rancimat indexes. Results: Results showed that the omega-3 ratio may be increased from 50.19 to 52.59% [p<0.05] through fractionation. During the storage of the functional oil in the four months, the peroxide index increased from zero to 100.43 and 4.99 [meq O[2] /k oil], the thiobarbituric acid index also increased from zero to 4.99 and 0.026 [malondialdehyde mg /k oil], and the Rancimat index decreased from 2.10 to 0.33 and from 2.10 to 1.35 [p<0.05] in the refrigerator and freezer, respectively. With the fractionation process can increase the amount of omega-3 fatty acid about 4/78 percent [p<0.05]. Diagnostic examination showed that during the storage of the functional oil peroxide value of oil were under standard, so recommended using refrigerator in order to preserve functional oils