Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: Impact on functionality, stability and radical scavenging activity

► Blends (10% and 20%) of black cumin seed oil (BCSO) and coriander seed oil (CSO) with corn oil (CO) were formulated. ► Oxidative stability (OS) and antiradical properties of blends stored for 15 days at 60 °C were studied. ► OS of blends were better than CO due to changes in fatty acid and tocopherols profile. ► Blending of CO with CSO and BCSO results in blends with high nutritional value and improved OS.