Nutritional and physicochemical analysis of edible oil blend with improved ratios of cardioprotective nutritional indices and physicochemical properties

Dietary requirements of saturated fatty acids (SFA), medium-chain (MCFA), unsaturated (UFA), polyunsaturated (PUFA), monounsaturated (MUFA), Ω-9 MUFA, Ω-3, and Ω-6 PUFAs cannot be met by consuming single oil. Coconut oil (CO), olive oil (OO), sunflower oil (SFO), and flaxseed oil (FO) dominate by composition in MCFA, Ω-9 MUFAs, Ω-6 PUFAs, and Ω-3 PUFAs respectively. Therefore, these oils were mixed into a blend (BO) made of 10% FO, 20% CO, 30% SO, and 40% OO to achieve cardioprotective nutritional indices as recommended by the American Heart Association (AHA) and World Health Organisation (WHO). Oil samples were analyzed for FA composition, cardioprotective nutritional and cardiovascular risk indices, physicochemical parameters, tocopherol content, TPC, TFC, and %DPPH inhibition. The results of BO support its dietary consumption based on improved cardioprotective nutritional indices of SFA:MUFA:PUFA (1.3:2.1:1 and 1.8:2.1:1), Ω-3:Ω-6 (1:2.7 and 1:3.4) for raw and cooked BO respectively. Moreover, the results of tocopherol contents, TPC, TFC, and %DPPH inhibition also indicated its good oxidative stability and phytochemical activity. Conclusively, among other commonly available fats and oils, this formulation of edible oil blend could serve as a cost-effective nutrition intervention to achieve improved health protection against metabolic and cardiovascular diseases.