Bioactive Compounds, Nutritional Quality and Oxidative Stability of Edible Oils and By-Products of Their Extraction—Volume II

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

Deadline for manuscript submissions: closed (20 May 2024) | Viewed by 158

Special Issue Editors

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Guest Editor
Faculty of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: food chemistry; food science and technology; food & nutrition; food industry; food safety; antioxidant activity; oxidation
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Faculty of Food Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: technology of cold-pressed oils; including extra virgin olive oil; influence of raw material and technological factors on the quality of cold-pressed oils; physicochemical properties; oxidative stability; nutritional value of oils
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland
Interests: bioactive compounds in plant material; polyphenolic compounds; natural colorants; functional foods; antioxidant properties; chemical composition of foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Edible oils are one of the most important components of the daily human diet. Oils have a great influence on the proper functioning of the body. However, their nutritional quality varies greatly. The quality of edible oils (cold-pressed oils, virgin oils and refined oils) is influenced not only by the raw material from which the oil was obtained (the composition of fatty acids, the content of bioactive ingredients), but also the process of extracting and purifying the oil and the conditions of its storage.

Unfortunately, the undesirable hydrolytic and oxidative degradation processes of fats can be initiated during their production. Therefore, monitoring changes in the quality of oils during the technological process and limiting unfavourable changes is very important.

The technological process parameters also affect the quality of by-products, including press cake obtained during pressing and extraction meal. Currently, we pay more and more attention to zero waste technology and the management of by-products from the processing of oil raw materials. There is a lot of research on creating new, innovative food products that use the by-products of vegetable oil pressing.

In this Special Issue, we invite researchers to contribute original research and review articles that analyze and describe nutritional quality and bioactive compounds in edible oils, the mechanisms of their degradation, stability, including oxidative stability, during food production and storage. The use of by-products of cold-pressing and solvent extraction of vegetable oils is also of particular interest.

Please prepare submissions in compliance with the Instructions for Authors. For more details about the submission process, please see:

You could also contact the Managing Editor of Foods Alexandra Madalina Mateescu ([email protected]) if you are interested in this project.

Dr. Katarzyna Ratusz
Prof. Dr. Małgorzata Wroniak
Dr. Iwona Scibisz
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • edible oils
  • cold-pressed oils
  • by-products of oil pressing in food production
  • bioactive compounds
  • nutritional quality
  • oxidative stability

Published Papers

There is no accepted submissions to this special issue at this moment.
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