As healthy eating becomes central to modern living, researchers have discovered a way to boost the nutritional profile of peanut oil by blending it with omega-3-rich walnut oil. This innovative study, led by Professor Dr. Goh Khang Wen from INTI International University’s Faculty of Data Science and Information Technology (FDSIT), could transform cooking oils by combining heart health benefits with better nutritional value, meeting the needs of today’s health-conscious consumers.
Professor Dr. Goh Khang Wen from INTI International University’s Faculty of Data Science and Information Technology (FDSIT) leads research on omega-3-enhanced peanut oil blends, pioneering advancements in functional cooking oils with improved health benefits.
Omega-3 fatty acids are well-known for their cardiovascular benefits, and studies have shown they can reduce inflammation, enhance brain function, and improve overall health. This study, titled “Nutritional Enhancement of Peanut Oil Blends with Omega-3-Rich Walnut Oil: An Exploratory Study on Fatty Acid Profiles and Antioxidant Stability,” explores how blending peanut and walnut oils can create a healthier option. By combining Virginia and Valencia peanut oils with walnut oil, the research highlights improvements in fatty acid (FA) balance, antioxidant content, and overall nutritional quality. A 70:30 blend of peanut to walnut oil achieved an ideal omega-3 ratio, increased gamma-tocopherol levels, and improved tocopherol stability—beneficial for both health and shelf life.
This innovative omega-3-enriched blend of walnut and peanut oils merges heart-healthy benefits with the flavour and stability of peanut oil, setting a new standard for functional cooking oils.
“In an era of rapidly shifting nutrition trends, our study offers an accessible, cost-effective approach to improving dietary fats,” explained Prof. Dr. Goh. “While peanut oil is valued for its stability and flavour, its fatty acid profile benefits from omega-3 enrichment. Blending it with walnut oil enhances its nutritional value and brings exciting possibilities for consumer satisfaction and industry applications.”
One key challenge in the food industry is balancing oil stability with health benefits. Peanut oil is highly resistant to oxidation, while walnut oil contains beneficial polyunsaturated fatty acids (PUFAs). The researchers conducted storage tests under high temperatures, showing that the blended oils maintained favourable properties and antioxidant levels, confirming both their quality and durability.
“This research isn’t solely about oil composition,” Dr. Goh added. “It’s about creating sustainable, health-conscious options for consumers who are increasingly aware of the impact of their dietary choices. Blending allows us to cater to these preferences without compromising on quality.”
The study also identifies areas for future research, suggesting that while peanut-walnut blends meet many nutritional recommendations, further work could optimise storage stability and explore additional blends with other nutrient-dense oils, such as chia or almond oil.
“Our research lays the foundation for future studies and industry innovations,” Dr. Goh noted. “We hope it inspires food producers to develop functional oil blends that respond to the growing demand for health-focused products.”