Cold pressed cooking oils: An enigma of choice based on Omega-6 to Omega-3 ratio

Abstract

A range of cold pressed edible oils which are commonly used in households of India were decoded with gas chromatography for their fatty acid composition and n-6/n-3 ratios. Among the nine cold pressed oils tested coconut oil contained highest amount of saturated fat. Safflower and Mustard had about similar amount of unsaturated fatty acids, however the content of monounsaturated fatty acids was high in case of mustard oil (59.16%) and poly unsaturated fatty acids were high in safflower oil (73.61 %). Every oil examined, with the exception of mustard oil, has much more omega 6 than omega 3 fatty acids. The ratio of n-6 to n-3 fatty acids was significantly higher in other oils and more favourable in case of mustard oil.