Publication: Nutritional, physical, and anti-oxidative properties of olive oil-fig blend supplementary food
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Date
2026
Authors
Romi, Farah Farzana
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Abstract
Extra virgin olive oil (EVOO) and figs are widely known as superfoods due to their nutrient-rich properties with extensive health benefits, such as anti-inflammatory and cardioprotective effects. This study investigates olive oil-fig blends as a novel formulation. This study aims to analyze the synergistic effect of olive oil and dried fig in terms of the nutrient composition, physical properties, and anti-oxidative activity of EVOO and dried fig when blended and formulated as a supplementary food. Four ratios of olive oil-fig blends were formulated with varying levels of EVOO, with different ratios of dried fig to extra virgin olive oil: 1:1 (150:150), 1:3 (75:225), 1:5 (50:250), and 1:7 (37.5:262.5). The formulated supplementary food were analysed for nutrients composition, physical properties, anti-oxidative capacity, and sensory evaluation among healthy undergraduate university students in Universiti Sains Malaysia Health Campus. Nutritional analysis revealed the fat content of formulations increased with higher EVOO levels used in the formula. Physical analysis focused on colour, revealing that the 1:3 ratio is the lightest and most intense in yellow (p<0.05). The anti-oxidative properties of this product were assessed using DPPH and FRAP assays to capture its scavenging activity and reducing power. Both assays revealed that the anti-oxidative activity increased significantly with the higher EVOO levels. Sensory evaluation using a 7-point Hedonic scale indicated a strong preference for the 1:3 ratio. Thus, this olive oil-fig blend has potential to be used as supplementary food in the current food market due to its nutrient composition, anti-oxidative properties and acceptability to promote health.
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