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Foods
Special Issues
Quality Assessment and Physicochemical Characterization of Edible Oils
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Quality Assessment and Physicochemical Characterization of Edible Oils

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (28 February 2025) | Viewed by 6558

Special Issue Editors

Dr. Anna Grygier

E-Mail Website
Guest Editor
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Interests: cold-pressed oils; mustard oil; mustard allergy; phytosterols; triacylglycerols; microbial oil; functional food; fat thermostability
Dr. Dominik Kmiecik

E-Mail Website
Guest Editor
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
Interests: edible fats and oils; thermal transformations of fats; polymerization of triacylglycerols; fat quality; fried foods; frying process; stabilizations of oils
Special Issues, Collections and Topics in MDPI journals
Dr. Monika Fedko

E-Mail Website
Guest Editor Assistant
Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences—SGGW, Warsaw , Poland
Interests: oils and fats; lipids; frying; heating oil; stability of oils; antioxidants; bioactive substances in oils; essential oils

Special Issue Information

Dear Colleagues,

Edible oils are comprise an important component of our diet, for both taste and health reasons. Fat is a flavour carrier that delivers taste and odour compounds. Additionally, oils can be a source of many bioactive compounds. The presence of unsaturated fatty acids, tocopherols, sterols, carotenoids and fat-soluble vitamins has positive effects on our health. However, depending on the proportion between unsaturated fatty acids and antioxidant compounds, edible oils oxidize quickly and their quality is decreasing. The quality of edible oils is also connected with the quality of the seeds used to obtain the oil. Contaminated soil, inappropriate seed moisture during storage or the presence of unfavourable microorganisms may reduce the initial quality of the oil. Consuming poor-quality oils will have a negative effect on our body. Therefore, we cordially invite you to publish research in our Special Issue which may contribute to increasing knowledge about the quality of edible oils.

Dr. Anna Grygier
Dr. Dominik Kmiecik
Guest Editors

Dr. Monika Fedko
Guest Editor Assistant

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

  • edible oils
  • oil quality
  • oil stability
  • fatty acids
  • bioactive compounds
  • seed quality
  • microorganisms

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Published Papers (4 papers)

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Research

14 pages, 534 KiB  
Article
Extraction of Oil from Allium iranicum Seed and Evaluation of Its Composition and Quality Characteristics
by Abdolah Dadazadeh, Sodeif Azadmard-Damirchi, Zahra Piravi-Vanak, Mohammadali Torbati and Fleming Martinez
Foods 2025, 14(9), 1483; https://doi.org/10.3390/foods14091483 - 24 Apr 2025
Viewed by 237
Abstract
The Allium plant genus has many species, among which Allium iranicum (AI) from the family Amaryllidaceae is endemic to Iran. There is no report on the oil composition of AI seeds. In this study, oil from AI seeds was extracted by a solvent [...] Read more.
The Allium plant genus has many species, among which Allium iranicum (AI) from the family Amaryllidaceae is endemic to Iran. There is no report on the oil composition of AI seeds. In this study, oil from AI seeds was extracted by a solvent and its composition and quality characteristics were determined. The yield of seed oil was 14.3%. The most predominant unsaturated fatty acid was linoleic acid (64.4%), followed by oleic acid (16.9%), and the main saturated fatty acids were palmitic acid (13.6%) followed by stearic acid (2.8%). Beta-sitosterol (50.7%), campestrol (15.7%), and delta5-avenasterol (8.2%) were the most dominant phytosterols in extracted AI oil. The most dominant tocopherol was α-tocopherol (1188 ppm) along with low amounts of δ- and γ-tocopherols. The obtained results showed that the oil extracted from seeds of AI can be a valuable by-product of this plant with suitable nutritional indices and can be used as a new source of vegetable oil. Further research is required to reveal its potential pharmaceutical and food applications. Full article
(This article belongs to the Special Issue Quality Assessment and Physicochemical Characterization of Edible Oils)
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11 pages, 1479 KiB  
Article
Characterization of Seven Species of Camellia Oil: Oil Content, Volatile Compounds, and Oxidative Stability
by Fu-Lan Hsu, Ying-Ju Chen, Chun-Kai Hsu and Liang-Jong Wang
Foods 2024, 13(16), 2610; https://doi.org/10.3390/foods13162610 - 20 Aug 2024
Viewed by 1375
Abstract
In this study, we conducted tests on the seeds from four Taiwanese native Camellia species (C. japonica, C. furfuracea, C. laufoshanensis, and C. formosensis) and three commercialized species (C. oleifera, C. brevistyla, and C. sinensis [...] Read more.
In this study, we conducted tests on the seeds from four Taiwanese native Camellia species (C. japonica, C. furfuracea, C. laufoshanensis, and C. formosensis) and three commercialized species (C. oleifera, C. brevistyla, and C. sinensis) for comparison. We examined various aspects of these species, such as seed oil content, suitability for mechanical pressing, volatile components (edible flavor), and oil stability (suitability for cooking), to assess the feasibility of using these four native Taiwanese Camellia seeds as sources of edible oil. The results from solvent extraction tests and mechanical pressing experiments confirm that the seeds from C. furfuracea, C. japonica, and C. laufoshanensis have high oil contents, and their oils are suitable for extraction via the popular mechanical pressing method, with oil yields comparable to or higher than those of the commercialized Camellia species. The volatile components of the oils were collected using MonoTrap adsorbents and analyzed with a thermal desorption system coupled with gas chromatography–mass spectrometry (ATD-GC/MS), primarily consisting of alcohols, ketones, and aldehydes. The results of oxidative stability tests reveal that the seed oils from C. japonica, C. furfuracea, and C. laufoshanensis are higher than or equally stable to those from the commercialized Camellia species. After six months of storage, the stability of these three Camellia seed oils remained relatively high, demonstrating that the seed oils from C. japonica, C. furfuracea, and C. laufoshanensis can withstand high temperatures and can be easily preserved for future applications. Full article
(This article belongs to the Special Issue Quality Assessment and Physicochemical Characterization of Edible Oils)
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20 pages, 2221 KiB  
Article
The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils
by Monika Fedko, Aleksander Siger, Aleksandra Szydłowska-Czerniak, Dobrochna Rabiej-Kozioł, Alicja Tymczewska, Katarzyna Włodarczyk and Dominik Kmiecik
Foods 2024, 13(15), 2336; https://doi.org/10.3390/foods13152336 - 25 Jul 2024
Cited by 3 | Viewed by 1246
Abstract
Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined [...] Read more.
Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined rapeseed oil with 5% or 25% in one of three cold-pressed oils (rapeseed, coriander and apricot) were heated at 170 or 200 °C in a thin layer on a pan. All non-heated blends and cold-pressed oils were tested for fatty acid profile, content and composition of phytosterols, tocochromanols, chlorophyll and radical scavenging activity (RSA) analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Moreover, the stability of phytosterols, tocochromanols, DPPH and ABTS values was determined in heated blends. All tocochromanols were lost during the heating process, in particular, at 200 °C. However, there were some differences between homologues. α-Tocopherol and δ-tocopherol were the most thermolabile and the most stable, respectively. Phytosterols were characterized by very high stability at both temperatures. We observed relationships between ABTS and DPPH values and contents of total tocochromanols and α-tocopherol. The obtained results may be useful in designing a new type of fried food with improved health properties and it may be the basis for further research on this topic. Full article
(This article belongs to the Special Issue Quality Assessment and Physicochemical Characterization of Edible Oils)
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10 pages, 587 KiB  
Article
The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics
by Zahra Piravi-Vanak, Abdolah Dadazadeh, Sodeif Azadmard-Damirchi, Mohammadali Torbati and Fleming Martinez
Foods 2024, 13(10), 1472; https://doi.org/10.3390/foods13101472 - 10 May 2024
Cited by 6 | Viewed by 2196
Abstract
Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressing [...] Read more.
Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressing at four temperatures, namely, 30 (control sample), 60, 90 and 120 °C, to evaluate its effects on the quality of extracted oils. Oil extraction yields were increased from 38 to 51% by increasing the pressing temperature. The highest amount of peroxide and acid values were related to the oil extracted at 120 °C. Tocopherols and total phenol content were reduced by the increasing the pressing temperature, and the highest amounts of these bioactive components were related to the control sample. The results of the fatty acids profile showed that the composition of oils extracted at different temperatures did not differ significantly (p > 0.05). The results of the present study give a clear picture about the effects of different pressing temperatures on the sesame oil quality and extraction yield, and can be useful in the extraction unit optimization. Full article
(This article belongs to the Special Issue Quality Assessment and Physicochemical Characterization of Edible Oils)
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