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Plant Oil: Processing, Chemical Contents and Nutritional Effects
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Plant Oil: Processing, Chemical Contents and Nutritional Effects

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".

Deadline for manuscript submissions: closed (30 June 2024) | Viewed by 10422

Special Issue Editors

Dr. Jolanta Tomaszewska-Gras

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Guest Editor
Department of Food Quality and Safety Management, Poznań University of Life Sciences, Poznan, Poland
Interests: authenticity of cold-pressed oils; chemistry and technology of oils and fats; flaxseed; camelina oil; hemp seed oil; edible oils from byproducts; instrumental methods for oxidative stability assessment
Dr. Anna Kaczmarek

E-Mail Website
Guest Editor
Department of Food Quality and Safety Management, Poznań University of Life Sciences, Poznan, Poland
Interests: modeling and predicting food storage changes; multivariate data analysis using data mining techniques, including artificial neural networks; chemometrics in the study of food quality and authenticity; statistical control of production processes in food production, transportation and storage
Special Issues, Collections and Topics in MDPI journals
Dr. Malgorzata Muzolf-Panek

E-Mail Website
Guest Editor
Department of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska polskiego 28, 60-637 Poznań, Poland
Interests: natural antioxidants; phenolic compounds; quality of food; analytical methods for antioxidants; antioxidant status of food; oxidative stability; process optimization; design of experiment (DOE); response surface method
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue aims to create a multidisciplinary forum involving both original research and reviews papers on recent advances in the assurance of the high quality of plant oils in terms of authenticity and safety related to the deterioration of oils caused by the peroxidation processes or to chemical contamination, originating from the environment or from processes. All these aspects are of great importance for the nutritional and functional value of plant oils since they are a source of energy, a carrier of fat-soluble vitamin and aroma compounds, but they also serve as a heat transfer medium for food processing and render desirable texture, flavor, and mouthfeel to products. The extraordinary diversity of the plant world contributes to the plethora of compounds found in oils, from essential fatty acids, with various ratios of n-6/n-3 fatty acids, to other minor bioactive lipids of high nutritional value, such as phytosterol glycolipids, phospholipids, tocotrienols, carotenoids, and phenolic compounds, exhibiting health-promoting and functional properties. The methods used to extract oils and fats as well as the processing techniques during refining and post-processing treatments of oils (i.e., heating and storage) affect their major and minor constituents. Thus, oil producers have to face new challenges connected with consumer demands for the high nutritional value of cold-pressed oils as well as the sustainable production technology of oils based on the use of natural resources and the development of eco-friendly processes and products, following the principles of a circular economy and biorefinery concepts. The requirements for novel technologies include reducing the use of highly pollutant organic solvents and chemicals, high temperatures, and chemical catalysts, as well as producing novel lipids with improved functional and bioactive properties. Currently, the preparation of structured lipids is also of great interest, as is the isolation of minor components of oils as nutraceutical and functional food ingredients.

Dr. Jolanta Tomaszewska-Gras
Dr. Anna Kaczmarek
Dr. Malgorzata Muzolf-Panek
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • cold-pressed edible oils
  • authenticity
  • food frauds
  • oxidative stability
  • deterioration
  • functional lipids
  • structured lipids
  • contaminants
  • analytical methods
  • process optimization
  • antioxidant status
  • sustainability

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Published Papers (6 papers)

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Research

21 pages, 5068 KiB  
Article
Enhancing Functional Compounds in Sesame Oil through Acid-Soaking and Microwave-Heating of Sesame Seeds
by Jitkunya Yuenyong, Suchintana Limkoey, Chonlathit Phuksuk, Thitima Winan, Chonlada Bennett, Sudarat Jiamyangyuen, Sugunya Mahatheeranont and Phumon Sookwong
Foods 2024, 13(18), 2891; https://doi.org/10.3390/foods13182891 - 12 Sep 2024
Viewed by 811
Abstract
This study investigated whether pre-treating sesame (Sesamum indicum L.) seeds with a combination of acid-soaking and microwave-heating could significantly enhance the quality of the resulting sesame oil, particularly by increasing its content of functional compounds such as lignans, tocopherol, phytosterol, and squalene. [...] Read more.
This study investigated whether pre-treating sesame (Sesamum indicum L.) seeds with a combination of acid-soaking and microwave-heating could significantly enhance the quality of the resulting sesame oil, particularly by increasing its content of functional compounds such as lignans, tocopherol, phytosterol, and squalene. The study revealed that soaking the sesame seeds in a solution of HCl and citric acid, along with microwave-heating, significantly increased the content of these compounds. The detected ranges were sesamin (1365–6927 µg g−1), sesamolin (605–3493 µg g−1), tocopherol (69.31–282.76 µg g−1), asarinin (ND–383.52 µg g−1), sesamol (ND–49.59 µg g−1), phytosterol (3690–6201 µg g−1), and squalene (532−1628 µg g−1). Additionally, the study found that the pre-treatment of sesame seeds had a minimal effect on the fatty acid composition, antioxidant activity (92.94–95.08% DPPH scavenging activity), and oxidative stability (2.13–2.90 mg MDA kg−1 oil). This is the first study to demonstrate that using acid-soaking and microwave-heating to prepare sesame seeds can produce sesame oil enriched with functional compounds, potentially benefiting cosmetic, pharmaceutical, and health applications. Full article
(This article belongs to the Special Issue Plant Oil: Processing, Chemical Contents and Nutritional Effects)
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19 pages, 2345 KiB  
Article
Change in Sunflower Oil Quality and Safety Depending on Number of Deodorisation Cycles Used
by Mariia Andreevna Makarenko, Alexey Dmitrievich Malinkin and Vladimir Vladimirovich Bessonov
Foods 2024, 13(16), 2555; https://doi.org/10.3390/foods13162555 - 16 Aug 2024
Viewed by 966
Abstract
Deodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification. While there is awareness among the scientific community that repeated deodorisation may negatively [...] Read more.
Deodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification. While there is awareness among the scientific community that repeated deodorisation may negatively impact product quality, according to some technical and processing requirements, oils, fats, and their blends can still be treated with up to 3–4 cycles of deodorisation. However, the precise changes caused by sequential deodorising processes remain unknown. This study analysed fatty acid compositions, peroxide values, anisidine values, volatile profiles, and monochloropropanediol (MCPDEs) and glycidyl (GEs) fatty acid ester contents in pressed and repeatedly deodorised sunflower oils (SFOs). The latter had higher levels of saturated fatty acids (SFAs); monounsaturated fatty acids (MUFAs); and trans fatty acids (TFAs); as well as volatile aldehydes, such as pentanal, hexanal, (E)-2-hexenal, and (E)-2-heptenal, and MCPDE contents with each successive deodorisation. Most of these compounds have the potential to cause harmful health effects. Therefore, it is necessary to limit the number of edible oil deodorisation cycles in order to maintain their quality and safety. Full article
(This article belongs to the Special Issue Plant Oil: Processing, Chemical Contents and Nutritional Effects)
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17 pages, 3953 KiB  
Article
Chemical Characterisation of New Oils Extracted from Cañihua and Tarwi Seeds with Different Organic Solvents
by Jimena Ortiz-Sempértegui, Gabriela Ibieta, Cecilia Tullberg, J. Mauricio Peñarrieta and Javier A. Linares-Pastén
Foods 2024, 13(13), 1982; https://doi.org/10.3390/foods13131982 - 24 Jun 2024
Viewed by 1641
Abstract
Vegetable oils are rich in health-beneficial compounds, including fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins. However, oil extraction methods can influence their composition. This study aims to understand the chemical basis for developing a green process to extract oils from two [...] Read more.
Vegetable oils are rich in health-beneficial compounds, including fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins. However, oil extraction methods can influence their composition. This study aims to understand the chemical basis for developing a green process to extract oils from two Andean seeds, cañihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis). Ethanol, considered a green solvent, is compared to petroleum ether used at the laboratory level and hexane used at the industrial scale for extracting oils. The extraction efficiency is assessed in terms of yield, fatty acids profile, polar and neutral lipids, tocopherols, phenolic compounds, and antioxidant capacity. The chemical composition of edible commercial oils, such as sunflower, rapeseed, and olive oils, was used as a reference. Hexane had the highest extraction yield, followed by petroleum ether and ethanol. However, the oils extracted with ethanol having yields of tarwi 15.5% and cañihua 5.8%, w/w showed the significatively superior content of tocopherols (α, γ, and δ); phenolic compounds; and antioxidant capacity. In addition, ethanol-extracted (EE) oils have higher levels of polar lipids, such as phosphatidylcholine and phosphatidylinositol, than those extracted with the other solvents. Remarkably, EE oils presented comparable or slightly higher levels of monounsaturated fatty acids than those extracted with hexane. Finally, compared to the commercial oils, tarwi and cañihua EE oils showed lower but acceptable levels of oleic, linoleic and palmitic acids and a wider variety of fatty acids (10 and 13, respectively). The composition of tarwi and cañahua oils extracted with ethanol includes compounds associated with nutritional and health benefits, providing a sustainable alternative for oil production. Full article
(This article belongs to the Special Issue Plant Oil: Processing, Chemical Contents and Nutritional Effects)
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20 pages, 8387 KiB  
Article
Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability
by Shanshan Zhang, Minghang Xin, Zhiyu Wang, Xiaolan Dong, Chenhe Yang, Hongcheng Liu, Hongxiu Fan, Tingting Liu and Dawei Wang
Foods 2023, 12(22), 4087; https://doi.org/10.3390/foods12224087 - 10 Nov 2023
Cited by 4 | Viewed by 1674
Abstract
In this study, Tiger nut (Cyperus esculentus L.) oil-based oleogels were prepared using the emulsion template method with whey protein (WPI; 0.5–2.5% (w/v) and Xanthan gum (XG; 0.1–0.5% (w/v). The microstructure of the oleogels [...] Read more.
In this study, Tiger nut (Cyperus esculentus L.) oil-based oleogels were prepared using the emulsion template method with whey protein (WPI; 0.5–2.5% (w/v) and Xanthan gum (XG; 0.1–0.5% (w/v). The microstructure of the oleogels obtained from the high internal phase emulsion (HIPE) and an emulsion after further shearing were observed using an optical microscope and laser confocal microscopy. A series of rheological tests were conducted to evaluate the effect of WPI and XG concentrations on the strength of the emulsion and oleogel. The texture, oil holding capacity, and oxidative stability of oleogels were characterized. The results showed that XG alone could not form oleogel, while the concentration of WPI had more effect than XG. When WPI was at a fixed concentration, the viscoelasticity of HIPE increased with the addition of XG. This was due to the complexation of WPI and XG, forming a stable gel network between the tight emulsion droplets and thus giving it a higher viscoelasticity. With an increase in WPI concentration, the stability and viscoelasticity of the emulsion were increased, and the oil-holding capacity and gel strength of the oleogels were enhanced. Moreover, the addition of XG could significantly enhance the stability and viscoelasticity of the emulsion (p < 0.05), and an increase in the concentration had a positive effect on it. The oleogels showed high gel strength (G′ > 15,000 Pa) and good thixotropic recovery when the XG concentration was higher than 0.3% (w/v). WPI (2.0%) and XG (>0.3%) could be used to obtain HIPE with good physicochemical and viscoelastic properties, which in turn lead to oleogels with minimal oil loss, viscoelastic and thixotropic recovery, and temperature stability. Compared with tiger nut oil-based oleogel, tiger nut oil contained more polyunsaturated fatty acids, which were more easily decomposed through oxidation during storage and had lower oxidation stability. This study provides a reference for the preparation of oleogels from food-approved polymers and provides additional theoretical support for their potential application as solid fat substitutes. Full article
(This article belongs to the Special Issue Plant Oil: Processing, Chemical Contents and Nutritional Effects)
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17 pages, 3766 KiB  
Article
DSC Phase Transition Profiles Analyzed by Control Charts to Determine Markers for the Authenticity and Deterioration of Flaxseed Oil during Storage
by Mahbuba Islam, Anna Kaczmarek, Anna Grygier and Jolanta Tomaszewska-Gras
Foods 2023, 12(15), 2954; https://doi.org/10.3390/foods12152954 - 4 Aug 2023
Cited by 2 | Viewed by 1317
Abstract
An approach of implementing X-bar and R control charts as a statistical control tool to monitor the changes in the melting profile of fresh and stored flaxseed oils by differential scanning calorimetry (DSC) was used. Phase transition melting profiles were collected after 0, [...] Read more.
An approach of implementing X-bar and R control charts as a statistical control tool to monitor the changes in the melting profile of fresh and stored flaxseed oils by differential scanning calorimetry (DSC) was used. Phase transition melting profiles were collected after 0, 2, 4, and 6 months of storing flaxseed oils, originating from five different cultivars. Four peaks at around −36, −30, −25, and −12 °C were identified using the deconvolution analysis procedure, which enabled the data to be collected at peak temperature (T), peak height (h), the peak area (A), and the percentages of the area (P A), as well as the ratio calculated from these parameters. Control charts obtained for the second peak of the melting profile showed a significant decrease of peak height (h2) from 0.50 to 0.39 W/g and the percentage of the area (P A2) from 50 to 38%, within the storage time (p ≤ 0.05); thus, they were considered to be indicators of oil deterioration. Strong negative correlations of the unstable parameters of DSC with chemical indicators of the oils’ oxidative stability (PV, p-AV, TOTOX) were found. For DSC parameters, related to the first peak (h1, A1) and the third peak (h3, A3), changes were statistically not significant within storage (p > 0.05); thus, they can be used as markers of flaxseed oil authenticity. The study demonstrated that X-bar and R control charts could effectively monitor changes in the specific peaks and calculated ratios from the DSC melting profile of fresh and stored flaxseed oils, serving as reliable indicators of oil deterioration. Full article
(This article belongs to the Special Issue Plant Oil: Processing, Chemical Contents and Nutritional Effects)
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16 pages, 344 KiB  
Article
Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions
by Diana Ansorena, Rubén Ramírez, Adela Lopez de Cerain, Amaya Azqueta and Iciar Astiasaran
Foods 2023, 12(11), 2186; https://doi.org/10.3390/foods12112186 - 29 May 2023
Cited by 5 | Viewed by 3374
Abstract
The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid [...] Read more.
The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid reactive substances values were altered as a function of storage time, but their greatest changes were recorded in samples subjected to 180 °C. Fatty acid profiles did not show significant changes from the nutritional point of view. Volatile compounds showed the highest increases at 180 °C for 90 min (18, 30 and 35 fold the amount in unheated samples in rapeseed, grape seed and coconut oils, respectively), particularly due to the increment in aldehydes. This family accounted for 60, 82 and 90% of the total area in coconut, rapeseed and grapeseed oil, respectively, with cooking. Mutagenicity was not detected in any case in a miniaturized version of the Ames test using TA97a and TA98 Salmonella typhimurium strains. Despite the increment in the presence of lipid oxidation compounds in the three oils, they were not compromised from the safety perspective. Full article
(This article belongs to the Special Issue Plant Oil: Processing, Chemical Contents and Nutritional Effects)
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