Evaluation of the nutritional composition of olive oil and blended vegetable oil commercialized in the city of Fortaleza, Brazil

Abstract

Extra virgin olive oil is widely recognized for its beneficial lipid profile, particularly due to its high concentration of monounsaturated fatty acids, such as oleic acid, and the presence of antioxidant compounds. However, in the Brazilian market, there are products labeled as “blended oils,” which may contain only a small fraction of olive oil in their formulation, potentially misleading consumers. This observational, descriptive-comparative study was conducted in supermarkets in Fortaleza, Brazil, between September 2024 and January 2025. Six products from different brands were collected and categorized into two groups: extra virgin olive oil and blended vegetable oil. Nutritional information was extracted from labels and standardized to 100 mL to enable nutritional comparison. Analysis showed that both groups presented similar energy values (108–117 kcal/13 mL). However, extra virgin olive oils exhibited significantly higher levels of monounsaturated fats (9.1–9.8 g/serving), whereas blended oils had lower levels of this nutrient and higher amounts of polyunsaturated fats, which are more susceptible to oxidation. Furthermore, the labeling of blended oils, containing only 10–15% olive oil, may mislead consumers by suggesting equivalence with pure olive oil. The study highlights the nutritional superiority of extra virgin olive oil compared to blended oils, particularly in terms of monounsaturated fat content and antioxidant potential. It reinforces the importance of careful label reading and nutrition education as strategies for healthier and more informed food choices aligned with cardiovascular health promotion.