Tailoring oil blends for specific purposes: A study on nutritional and antioxidant properties of soybean oil mixed with corn, sunflower, and flaxseed oils

Soybean oil (SO), recognized for its nutrients and affordability, often oxidizes, leading to nutrient degradation. This study presents a methodology for tailor oil blends to meet specific requirements, using SO blended with corn oil (CO), sunflower oil (SFO), and flaxseed oil (FSO). We analyzed the physicochemical properties, nutrient composition, and antioxidant capacity of various blends. Pearson's correlation analysis was utilized to examine the interrelation between nutrient composition and antioxidant capacity. The principal component analysis identified suitable blend ratios based on the desired nutrient composition and antioxidant capacity. Blend F3 (60% SO, 15% CO, 16% SFO, 9% FSO) demonstrated superior qualities, including a higher α-tocopherol content (138.8 mg/kg), and enhanced antioxidant capacities (DPPH polar: 12 μmol TE/100g, ABTS: 67.3 μmol TE/100g, FRAP: 112 μmol TE/100g), alongside a lower acid value (0.15 mg/g) compared to other blends. We highlight the roles of squalene, γ-tocopherol, δ-tocopherol, and fatty acid composition in enhancing the antioxidant capacity of oil blends. Specifically, the blend labeled F3 emerged as a nutritionally superior and highly antioxidative option among soybean oil blends. This study provides a framework for tailoring oil blends to meet specific nutritional and antioxidative requirements, providing a more flexible and purpose-driven approach to oil blending. • Innovative oil blending boosts nutritional quality. • Enhanced antioxidant capacity through natural methods. • The synergy of α-tocopherol, squalene, and fatty acids in blends boosts health benefits and stability.