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Chemical Composition and Nutritional Properties of Oils
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Chemical Composition and Nutritional Properties of 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: 20 May 2024 | Viewed by 4495

Special Issue Editors

Dr. Jun Jin

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Guest Editor
International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Avenue, Wuxi 214122, China
Interests: fatty acids; triacylglycerol; specialty fat; oil nutrition; oil safety
Special Issues, Collections and Topics in MDPI journals
Dr. Siyu Zhang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling, China
Interests: structured lipid; antioxidant; chemical analysis; biotechnology

Special Issue Information

Dear Colleagues,

Natural and processed fats and oils play important roles in human health, not only providing energy, but also introducing essential fatty acids and micronutrients depending on their chemical compositions. Other than bulk oils, there have been numerous attempts to develop novel oilseeds and oils with elevated levels of specific fatty acids, structured triacylglycerols, and fat-soluble micronutrients. The presence of these components has effectively shown an improvement in absorption, metabolism, emotion, and physical conditions, while research on their dose–effect relationship remain to be continued. In addition, modified processing techniques—mainly refining, fractionation, and interesterification—are also required to produce healthy oils. Although such techniques are traditional methods, they are incrementally developed based on either the theoretical breakthrough of lipid science or equipment upgradation. The stabilities of oils are also highly correlated with their effects on human health. Some of the bioactive lipids contribute to improving the antioxidation properties of oils in storage and/or use, especially cooking and frying. It is, therefore, interesting to focus on research on the lipid profiles of both bulk and specialty oils, as well as their changes during processing, storage, and usage.

This Special Issue aims to investigate the chemical compositions of edible fats and oils, including fatty acids, triacylglycerols, and micronutrients, such as tocopherols, tocotrienols, sterols, and phenolic lipids. Papers detailing the potential health benefits on absorption, metabolism, antioxidant activities, the immune system, and other physiological activities of these bioactive lipids are welcome.

Dr. Jun Jin
Dr. Siyu Zhang
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

  • fatty acid
  • triacylglycerol
  • tocopherol
  • tocotrienol
  • sterol
  • phenolic lipids
  • phospholipid
  • sphingomyelin
  • oxidation
  • health benefit

Published Papers (3 papers)

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Research

17 pages, 3734 KiB  
Article
Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities
by Ziwei Gao, Yun Zhu, Jun Jin, Qingzhe Jin and Xingguo Wang
Foods 2023, 12(21), 3933; https://doi.org/10.3390/foods12213933 - 27 Oct 2023
Cited by 1 | Viewed by 1604
Abstract
Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be [...] Read more.
Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities. Full article
(This article belongs to the Special Issue Chemical Composition and Nutritional Properties of Oils)
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10 pages, 1118 KiB  
Article
Effect of Extraction Methods on the Physicochemical Properties, Chemical Composition, and Antioxidant Activities of Samara Oil
by Xiujuan Li, Mimi Guo, Yalin Xue and Zhangqun Duan
Foods 2023, 12(17), 3163; https://doi.org/10.3390/foods12173163 - 23 Aug 2023
Cited by 1 | Viewed by 1101
Abstract
Samara oil (Elaeagnus mollis Diels kernel oil) exhibits diverse healthy functions; however, the effect of extraction on its quality is still unclear. The present study was undertaken to evaluate the effect of extraction methods (solvent extraction: ethyl acetate, acetone, n-hexane, and [...] Read more.
Samara oil (Elaeagnus mollis Diels kernel oil) exhibits diverse healthy functions; however, the effect of extraction on its quality is still unclear. The present study was undertaken to evaluate the effect of extraction methods (solvent extraction: ethyl acetate, acetone, n-hexane, and petroleum ether; mechanical extraction: hot-pressing and cold-pressing) on the color, acid value, peroxide value, fatty acid composition, bioactive compounds, antioxidant activities, and oxidative stability index of samara oil obtained from Elaeagnus mollis Diels kernels. The results indicated that extraction methods affected the physicochemical properties, chemical composition, and antioxidant activities of samara oil except for fatty acid composition and γ-tocopherol. The highest values of bioactive compounds including polyphenols (140.27 mg gallic acid equivalent (GAE)/kg) and carotenoids (42.95 mg/kg) were found in samara oil extracted with acetone. The values of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assays, as well as oxidative stability index (OSI), were the highest in this oil. Correlation analysis results demonstrated that DPPH, ABTS, and OSI of samara oil were positively correlated with polyphenols and carotenoids. After evaluation, acetone could be used to extract samara oil. The study provides new information on the samara oil process. Full article
(This article belongs to the Special Issue Chemical Composition and Nutritional Properties of Oils)
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17 pages, 3148 KiB  
Article
Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies
by Wojciech Cichocki, Dominik Kmiecik, Hanna Maria Baranowska, Hanna Staroszczyk, Agata Sommer and Przemysław Łukasz Kowalczewski
Foods 2023, 12(14), 2660; https://doi.org/10.3390/foods12142660 - 10 Jul 2023
Cited by 5 | Viewed by 1174
Abstract
Plant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of ω6 to ω3. This article presents information on the healthful qualities of eight new oil blends that contain [...] Read more.
Plant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of ω6 to ω3. This article presents information on the healthful qualities of eight new oil blends that contain a beneficial proportion of ω6 to ω3 fatty acids (5:1), as well as their degradation during heating at 170 and 200 °C. The fatty acid profile was analyzed by gas chromatography (GC), content of polar compounds and polymers of triacylglycerols by liquid chromatography (LC), water content was measured by the Karl Fischer method, and oxidative stability was measured by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LF NMR) methods. The results showed that during heating, the polar fraction content increased in samples heated at both analyzed temperatures compared to unheated oils. This was mainly due to the polymerization of triacylglycerols forming dimers. In some samples that were heated, particularly those heated to 200 °C, trimers were detected, however, even with the changes that were observed, the polar fraction content of the blends did not go beyond the limit. Despite the high content of unsaturated fatty acids, the analyzed blends of oils are characterized by high oxidative stability, confirmed by thermoanalytical and nuclear magnetic resonance methods. The high nutritional value as well as the oxidative stability of the developed oil blends allow them to be used in the production of food, in particular products that ensure an adequate supply of ω3 fatty acids. Full article
(This article belongs to the Special Issue Chemical Composition and Nutritional Properties of Oils)
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