An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends.

Amna Sahar,Roshina Rabail,Rana Muhammad Aadil,Muhammad Asim Shabbir,Antoni Miecznikowski,Marek Kieliszek

doi:10.3390/molecules26237187

Abstract

Vegetable oils (VOs), being our major dietary fat source, play a vital role in nourishment. Different VOs have highly contrasting fatty acid (FA) profiles and hence possess varying levels of health protectiveness. Consumption of a single VO cannot meet the recommended allowances of various FA either from saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), Ω-3 PUFAs, and medium-chain triglycerides (MCTs). Coconut oil (CO), flaxseed oil (FO), olive oil (OO), and sunflower oil (SFO) are among the top listed contrast VOs that are highly appreciated based on their rich contents of SFAs, Ω-3 PUFAs, MUFAs, and Ω-6 PUFA, respectively. Besides being protective against various disease biomarkers, these contrasting VOs are still inappropriate when consumed alone in 100% of daily fat recommendations. This review compiles the available data on blending of such contrasting VOs into single tailored blended oil (BO) with suitable FA composition to meet the recommended levels of SFA, MUFA, PUFA, MCTs, and Ω-3 to Ω-6 PUFA ratios which could ultimately serve as a cost-effective dietary intervention towards the health protectiveness and improvement of the whole population in general. The blending of any two or more VOs from CO, FO, OO, and SFO in the form of binary, ternary, or another type of blending was found to be very conclusive towards balancing FA composition; enhancing physiochemical and stability properties; and promising the therapeutic protectiveness of the resultant BOs.

Highlights

While planning to live protectively in the double burden of communicable diseases (CDs) and non-communicable diseases (NCDs), we have to change some dietary patterns
Blending did not affect the shear thinning and viscosity of oils Resultant blends were trans-free, sheer thinning and had high melting points Coconut oil (CO), along with its blends, was found best, yielding favorable effects with minimal increases in PV, free FA (FFA), IV, and saponification values (SV) The blending of edible oil is justified for formulating the oils with desired fatty acid (FA) composition and Ω-6 to Ω-3 ratios The blending of Vegetable oils (VOs) results in lower acrylamide content in deep-fried food
There is no single VO with composition levels suitable to meet the recommended levels of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated FA (PUFA), and the Ω-3 to Ω-6 PUFA ratio

Summary

Introduction

While planning to live protectively in the double burden of communicable diseases (CDs) and non-communicable diseases (NCDs), we have to change some dietary patterns. Either from animal or plant origin, are the main determinant behind the epidemiology and negative pathophysiology of both CDs and NCDs [1]. It is the type of dietary fat that is responsible for the modulation of immune cell functioning, as it can alter the fatty acid (FA) content of immune cells, which appears to mediate the inflammatory process and predict future morbidities. The use of polyunsaturated fatty acids (PUFAs) is important in mediating inflammation [2]. Lowering the ratio of saturated fatty acids (SFA) to monounsaturated fatty acids (MUFA) along with lowering total fats is a typical dietary intervention method to reduce chronic inflammatory illnesses [1]

Methods

Results

Conclusion