A Comprehensive Nutrient and Chemical Composition Analysis of the Main Cooking Oils Consumed in Australia

Abstract

Despite the large variety of edible oils in Australia, there is a lack of published data assessing and comparing the composition of these oils, particularly beyond their fatty acid profile. This study assesses the nutrient and chemical composition of nine edible oils (n = 40) from three major supermarket chains in the Melbourne–Geelong region, Australia. Analysis was performed in an ISO17025 accredited laboratory. Among the evaluated oils, higher contents of saturated fatty acids were found in coconut oil (90% vs ∼13.5%). The highest monounsaturated fat was seen in the olive oil range and in peanut oil (∼74% vs ∼37%). The results show that sunflower and grapeseed oil contain the highest percentage of polyunsaturated fatty acids (∼64% vs ∼18%). The highest trans fatty acid (∼1% vs ∼0.41%) and stigmastadiene levels (∼341 mg/kg vs ∼65 mg/kg) were seen in rice bran oil. The highest sterol content was seen in rice bran oil followed by vegetable and canola oils (∼16,369, ∼9882, ∼8841 mg/kg vs ∼1989 mg/kg). The antioxidant content was significantly higher in extra virgin olive oil followed by olive oil (∼6558 and ∼2527 mg/kg) compared with the other oils (∼405 mg/kg). Coconut oil contained the lowest level of antioxidants tested (∼65 mg/kg).