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10.3
5.1
Journals
Foods
Special Issues
Edible Fats and Oils: Composition, Properties and Nutrition
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Edible Fats and Oils: Composition, Properties and Nutrition

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

Deadline for manuscript submissions: 30 June 2026 | Viewed by 3188

Special Issue Editors

Dr. Anna Prescha

E-Mail Website
Guest Editor
Department of Dietetics and Food Science, Wroclaw Medical University, Borowska 211, 50-556 Wrocław, Poland
Interests: edible oil; chemistry, oxidative stability; bioactivity; extraction
Special Issues, Collections and Topics in MDPI journals
Dr. Magdalena Grajzer

E-Mail Website
Guest Editor
Department of Dietetics and Food Science, Wroclaw Medical University, Borowska 211, 50-556 Wrocław, Poland
Interests: edible oil; chemistry, oxidative stability; bioactivity; extraction; phenolics; bioactive compounds; food analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Special Issue “Edible Fats and Oils: Composition, Properties and Nutrition” aims to present a comprehensive overview of current research on plant- and seed-derived oils, highlighting their compositional complexity, functional properties, nutritional relevance, and processing innovations. As global demand grows for minimally processed, functionally enriched lipids, novel sources such as rosehip seed oil, coffee oil, chia, flax, and cold-pressed blends are garnering interest alongside traditional oils like olive oil. This issue invites contributions that explore extraction methods (e.g., cold-pressing, supercritical CO2, microwave-assisted), lipidomic profiling, oxidative stability, and the roles of bioactive compounds such as phenolics, tocopherols, and unsaponifiable matter. We welcome papers on sensory quality, health benefits (e.g., anti-inflammatory, antioxidant effects), authentication, and application of oils in food, cosmetic, and nutraceutical contexts. Special emphasis will be placed on interdisciplinary approaches spanning chemistry, nutrition, processing technologies, and sustainability. Through this collective effort, the Special Issue will foster academic and industrial insights into optimizing the quality and health potential of edible fats and oils across global food systems.

Dr. Anna Prescha
Dr. Magdalena Grajzer
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 250 words) can be sent to the Editorial Office for assessment.

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
  • fatty acid composition
  • lipid oxidation
  • bioactive lipids
  • nutritional properties
  • food processing
  • oil stability
  • health effects
  • lipid analysis
  • dietary fats

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Published Papers (3 papers)

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Research

15 pages, 904 KB  
Article
Multi-Step Fractionation of New High Stearic Sunflower Oils
by Joaquín J. Salas, Enrique Martínez-Force, Miguel A. Bootello and Mónica Venegas-Calerón
Foods 2026, 15(10), 1784; https://doi.org/10.3390/foods15101784 - 18 May 2026
Viewed by 216
Abstract
Fractionation plays a key role in the manufacture of specialty fats, particularly when applied to tropical oils characterized by a high content of saturated fatty acids, such as palm and coconut oils. This technique is based on the selective crystallization of triacylglycerols (TAGs) [...] Read more.
Fractionation plays a key role in the manufacture of specialty fats, particularly when applied to tropical oils characterized by a high content of saturated fatty acids, such as palm and coconut oils. This technique is based on the selective crystallization of triacylglycerols (TAGs) with higher saturation, followed by separation of the solid (stearin) and liquid (olein) phases to obtain fractions with increased solid content. The approach has also been extended to sunflower oils enriched in stearic and oleic acids. Here, we further examine the fractionation of high-stearic sunflower oils. Newly developed oil varieties with elevated stearic acid levels (20 to 22%) and varying oleic-to-linoleic acid ratios were evaluated. Additionally, the feasibility of applying a multistep fractionation strategy, similar to that used for palm oil, was assessed. Fractionation was successfully achieved under all studied conditions, and the physico-chemical properties of the resulting fractions were analyzed. The novel two-step process increased stearin recovery to overall yields above 50%, producing two distinct fractions: a solid fat with progressive melting behavior, and a mid-fraction enriched in disaturated TAGs with a faster melting profile, both of which may offer promising applications in a wide range of food formulations. The implications of these findings for the design and implementation of future industrial-scale fractionation processes are discussed. Full article
(This article belongs to the Special Issue Edible Fats and Oils: Composition, Properties and Nutrition)
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22 pages, 2175 KB  
Article
Toward Functional Oil Blends: Physicochemical and Nutritional Evaluation of Rapeseed–Hazelnut Oil Mixtures
by Marta Siol, Diana Mańko-Jurkowska, Izabela Stanaszek, Bartłomiej Zieniuk, Andrzej Bryś and Joanna Bryś
Foods 2025, 14(23), 4008; https://doi.org/10.3390/foods14234008 - 22 Nov 2025
Cited by 2 | Viewed by 1310
Abstract
The combination of rapeseed oil (RO) and hazelnut oil (HO) was selected to create a functional blend integrating two technologically complementary lipid matrices. RO is valued for its favorable fatty acid (FA) profile, particularly its low saturated FA content and the presence of [...] Read more.
The combination of rapeseed oil (RO) and hazelnut oil (HO) was selected to create a functional blend integrating two technologically complementary lipid matrices. RO is valued for its favorable fatty acid (FA) profile, particularly its low saturated FA content and the presence of essential polyunsaturated FAs, whereas HO is characterized by high monounsaturated FA levels and inherently greater resistance to oxidative deterioration. Blending these oils enables the formulation of mixtures that balance nutritional quality with improved physicochemical stability, without the need for chemical modification. Such an approach is relevant for applications requiring oils that retain desirable characteristics during storage and handling. In this context, the present study aimed to evaluate the quality characteristics, FA composition, triacylglycerol (TAG) structures, and oxidative stability of binary blends of RO and HO. Two commercial oils, as well as their blends in RO:HO volume ratios of 3:1, 1:1, and 1:3, were tested. The samples were stored under two temperature conditions: 4 °C (refrigeration) and 20 °C (room temperature), and analyzed after two and four months of storage. Initial MUFA content ranged from approx. 61–74%, increasing with HO proportion, whereas PUFA levels decreased accordingly (from ~28% in RO to ~10% in HO-rich blends). The sn-2 TAG position was predominantly occupied by unsaturated FAs (>80%). Statistical analysis (p < 0.05) showed that both storage time and temperature significantly affected PV, while no significant differences were observed in the overall proportions of SFA, MUFA, and PUFA. Blends with a higher proportion of RO exhibited increased AVs, suggesting greater susceptibility to hydrolytic changes, whereas mixtures enriched in HO demonstrated superior oxidative stability, as reflected by significantly lower peroxide values (p < 0.05), which can be attributed to their lower PUFA content. The 1RO:3HO blend exhibited the most favorable balance between beneficial nutritional indices and stability against quality deterioration over the storage period. The results indicated that the formulation of balanced mixtures combining the favorable FA profile of RO with the oxidative resistance of HO represents a promising approach for obtaining oils with improved functional and nutritional properties. Full article
(This article belongs to the Special Issue Edible Fats and Oils: Composition, Properties and Nutrition)
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16 pages, 762 KB  
Article
Extraction of Seed Oil from Heracleum persicum Desf. ex Fischer and Investigation of Its Composition, Qualitative and Nutraceutical Properties
by Abdolah Dadazadeh, Sodeif Azadmard-Damirchi, Zahra Piravi-Vanak, Mohammadali Torbati and Fleming Martinez
Foods 2025, 14(20), 3486; https://doi.org/10.3390/foods14203486 - 13 Oct 2025
Viewed by 1068
Abstract
Heracleum persicum Desf. ex Fischer, a species of the Apiaceae family, is endemic to Iran and has been historically utilized as a spice, condiment, and medicinal plant. The plant produces seeds that represent a potential new source of vegetable oil. In this study, [...] Read more.
Heracleum persicum Desf. ex Fischer, a species of the Apiaceae family, is endemic to Iran and has been historically utilized as a spice, condiment, and medicinal plant. The plant produces seeds that represent a potential new source of vegetable oil. In this study, the oil from these seeds was extracted using a solvent, and its physical, chemical, and nutritional properties were investigated. The oil extraction yield was determined to be 12.62%. Oleic acid (61.11%) and linoleic acid (25.84%) were identified as the predominant fatty acids in the extracted oil. Among its phytosterols, beta-sitosterol (65.6%) and stigmasterol (14.0%) were the most abundant. Furthermore, this oil exclusively contained alpha-tocopherol at a relatively high concentration (1610.9 ppm). The chlorophyll and carotenoid contents of the extracted oil were 28.34 mg/kg and 4.95 mg/kg, respectively. Regarding its nutritional indices, the atherogenic index, thrombogenic index, and hypocholesterolemic to hypercholesterolemic ratio were 0.13, 0.24, and 9.77, respectively. In conclusion, considering its unique oil composition and qualitative characteristics, this oil holds promise as a novel source of vegetable oil and a valuable byproduct of Heracleum persicum. Full article
(This article belongs to the Special Issue Edible Fats and Oils: Composition, Properties and Nutrition)
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