Plant Oil: Processing, Chemical Contents and Nutritional Effects

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

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