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<p>Vegetable oils are essential components of the diet, yet no single oil possesses an ideal fatty acid composition. Blending oils with distinct fatty acid profiles offers a practical strategy to achieve optimal nutritional quality and energy balance, thereby promoting cardiovascular health. This study evaluated the fatty acid composition, energy contribution, nutritional quality indices, and other biochemical properties of crude and refined palm oil, sunflower oil, groundnut oil, and their blends. Crude palm oil exhibited a balanced saturated-to-unsaturated fat ratio of 1:1.22, comprising 44% saturated fats (mainly palmitic acid ~ 40%) and 56% unsaturated fats (primarily oleic ~ 44% and linoleic acids ~ 12%). Groundnut oil and sunflower oil displayed higher levels of monounsaturated fats (~ 45% and ~ 34%, respectively) and polyunsaturated fats (~ 33% and ~ 58%, respectively). Blends of crude palm oil with groundnut oil (30:70 ratio) and sunflower oil (60:40 ratio) achieved ideal saturated:monounsaturated:polyunsaturated fat ratios of 1:1.43:0.9 and 1:1.39:1.03, respectively, aligning closely with World Health Organization recommendations (1:1.5:1). The blends optimized energy contributions of fatty acids, meeting 96–106% of the recommended daily energy intake (ERDI) for saturated, monounsaturated, and polyunsaturated fats. Nutritional quality indices, including the Index of Atherogenicity and Index of Thrombogenicity, were significantly improved in the groundnut oil blend (1.81 and 0.64) and sunflower oil blend (1.71 and 0.54) compared to crude palm oil (4.13 and 1.38), indicating a reduced risk of atherogenesis and thrombogenesis. Furthermore, the blends exhibited acceptable free fatty acid levels (&lt; 5%) and retained high carotene and tocopherol content, especially in crude palm oil blends (~ 9 to 1056&#xa0;ppm and ~ 420 to ~ 758, respectively), providing antioxidant, anticancer, cardiovascular and vision-protective benefits. This study underscores the benefits of blending oils to achieve balanced fatty acid profiles and enhanced nutritional quality. Blends of palm, groundnut, and sunflower oils meet dietary recommendations, improve health benefits, and offer cost-effective options for balanced nutrition and cooking.</p>

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Optimizing fatty acid composition and nutritional profile of palm oil-based blends for improved functional properties

  • 期刊论文

  • 发表日期：

    2025年3月13日

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  • V. Prathap,
  • Praduman Yadav,
  • K. Manorama,
  • G. Ravichandran,
  • K. Suresh,
  • R. K. Mathur

摘要

Vegetable oils are essential components of the diet, yet no single oil possesses an ideal fatty acid composition. Blending oils with distinct fatty acid profiles offers a practical strategy to achieve optimal nutritional quality and energy balance, thereby promoting cardiovascular health. This study evaluated the fatty acid composition, energy contribution, nutritional quality indices, and other biochemical properties of crude and refined palm oil, sunflower oil, groundnut oil, and their blends. Crude palm oil exhibited a balanced saturated-to-unsaturated fat ratio of 1:1.22, comprising 44% saturated fats (mainly palmitic acid ~ 40%) and 56% unsaturated fats (primarily oleic ~ 44% and linoleic acids ~ 12%). Groundnut oil and sunflower oil displayed higher levels of monounsaturated fats (~ 45% and ~ 34%, respectively) and polyunsaturated fats (~ 33% and ~ 58%, respectively). Blends of crude palm oil with groundnut oil (30:70 ratio) and sunflower oil (60:40 ratio) achieved ideal saturated:monounsaturated:polyunsaturated fat ratios of 1:1.43:0.9 and 1:1.39:1.03, respectively, aligning closely with World Health Organization recommendations (1:1.5:1). The blends optimized energy contributions of fatty acids, meeting 96–106% of the recommended daily energy intake (ERDI) for saturated, monounsaturated, and polyunsaturated fats. Nutritional quality indices, including the Index of Atherogenicity and Index of Thrombogenicity, were significantly improved in the groundnut oil blend (1.81 and 0.64) and sunflower oil blend (1.71 and 0.54) compared to crude palm oil (4.13 and 1.38), indicating a reduced risk of atherogenesis and thrombogenesis. Furthermore, the blends exhibited acceptable free fatty acid levels (< 5%) and retained high carotene and tocopherol content, especially in crude palm oil blends (~ 9 to 1056 ppm and ~ 420 to ~ 758, respectively), providing antioxidant, anticancer, cardiovascular and vision-protective benefits. This study underscores the benefits of blending oils to achieve balanced fatty acid profiles and enhanced nutritional quality. Blends of palm, groundnut, and sunflower oils meet dietary recommendations, improve health benefits, and offer cost-effective options for balanced nutrition and cooking.