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Foods
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Edible Oils: Composition, Processing and Nutritional Properties
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Edible Oils: Composition, Processing and Nutritional Properties

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

Deadline for manuscript submissions: 24 February 2025 | Viewed by 2317

Special Issue Editors

Dr. Encarnación Goicoechea

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Guest Editor
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain
Interests: food lipid characterization; lipid oxidation; frying oils; fish lipids; compounds showing antioxidant/pro-oxidant activity; food enrichment; oxygenated alpha,beta-unsaturated aldehydes; in vitro gastrointestinal digestion; thermo-oxidation; oxidative stability; food processing and storage; nuclear magnetic resonance; gas chromatography; headspace solid-phase microextraction; Fourier transform infrared spectroscopy
Special Issues, Collections and Topics in MDPI journals
Dr. Ainhoa Ruiz-Aracama

E-Mail Website
Guest Editor
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain
Interests: food lipid characterization; lipid composition; lipid stability; compounds showing antioxidant/pro-oxidant activity; lipid oxidation; lipid thermodegradation; food processing and storage; frying oils; oxygenated alpha,beta-unsaturated aldehydes; nuclear magnetic resonance; gas chromatography; headspace solid-phase microextraction; Fourier transform infrared spectroscopy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Edible oils are one of the main sources of lipids in the diet, whether consumed directly, as ingredients in different food products or used in culinary practices. Currently, there is a wide variety of edible oils of vegetable and animal origins of different compositions on the market, including not only traditional oils but also those from new sources.

The compositions of edible oils, both major components (triglycerides) and minor ones (sterols, fat-soluble vitamins, etc.), have a great influence on their sensory properties, their oxidative stability and behaviour during food processing, as well as on their nutritional and health effects. In this context, it is considered of great interest to deepen the knowledge of all the above-mentioned aspects related to the quality of edible oils.

Dr. Encarnación Goicoechea
Dr. Ainhoa Ruiz-Aracama
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

  • edible oils
  • characterisation
  • triglycerides
  • minor lipid components
  • food processing
  • nutritional properties

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Published Papers (2 papers)

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Research

17 pages, 319 KiB  
Article
Comparative Evaluation of Camelina Seed Oils Obtained by Cold-Pressing and Solvent Extraction
by Slađana Rakita, Nedeljka Spasevski, Ivan Savić, Ivana Savić Gajić, Jasmina Lazarević, Danka Dragojlović and Olivera Đuragić
Foods 2024, 13(22), 3605; https://doi.org/10.3390/foods13223605 - 11 Nov 2024
Viewed by 560
Abstract
This study aimed to analyze the physicochemical properties and nutritional quality of oil extracted from the camelina seed genotypes NS Zlatka and NS Slatka, grown in Serbia, using both Soxhlet extraction with n-hexane and the cold-pressing technique. Extraction technique did not have [...] Read more.
This study aimed to analyze the physicochemical properties and nutritional quality of oil extracted from the camelina seed genotypes NS Zlatka and NS Slatka, grown in Serbia, using both Soxhlet extraction with n-hexane and the cold-pressing technique. Extraction technique did not have an effect on oil yield. Camelina oils exhibited satisfactory physicochemical characteristics, which were influenced by the extraction methods. The oils were rich in polyunsaturated fatty acids, with α-linolenic acid being the most abundant. They were characterized by a balanced ω-6 to ω-3 ratio (0.5), low atherogenicity index and thrombogenicity index values, and a relatively high hypocholesterolemic/hypercholesterolemic ratio. Cold-pressed oils contained significantly higher amounts of α- and γ-tocopherols and showed greater oxidative stability at moderate temperatures, as confirmed by the Schaal oven test. Despite this, their oxidative stability decreased at elevated temperatures (Rancimat test) compared to solvent-extracted oils. Conversely, solvent-extracted oils had higher levels of β-carotene and showed superior resistance to high-temperature conditions. Due to its unique characteristics, nutritional properties, and health-promoting attributes, cold-pressed camelina oil presents significant potential for application in food, nutraceutical, feed, and cosmetic industries. Full article
(This article belongs to the Special Issue Edible Oils: Composition, Processing and Nutritional Properties)
18 pages, 1259 KiB  
Article
Usefulness of the 1H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils
by Encarnacion Goicoechea-Oses and Ainhoa Ruiz-Aracama
Foods 2024, 13(14), 2298; https://doi.org/10.3390/foods13142298 - 22 Jul 2024
Viewed by 933
Abstract
Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in [...] Read more.
Extra-virgin olive oil (EVOO) is one of the most appreciated vegetable oils worldwide, but its high price makes it prone to suffer adulteration with lower quality oils. Therefore, it is important to have methodologies able to study EVOO composition as a whole in a simple and fast way, in order to guarantee its quality and safety. For this purpose, in this study, commercial samples of five Spanish olive cultivars (Arbequina, Arroniz, Cornicabra, Hojiblanca, Picual) were studied by Proton Nuclear Magnetic Resonance (1H NMR) spectroscopy, using standard and multisuppression pulses. The aim was to explore the possibility of 1H NMR use to characterize in a single run and in a global way the composition of these monocultivar oils, regarding not only their main components (fatty acids supported on triglycerides) but also minor ones (squalene, sterols, diterpenic wax esters of phytol and geranylgeraniol, phenolic and secoiridoid derivatives, like tyrosol, hydroxytyrosol, oleacein, oleocanthal, and lignans, among others, and aldehydes). The use of univariate and multivariate statistical analyses confirmed the presence of compositional features that were specific to some olive varieties. The Arbequina and Arroniz oils showed the most characteristic features that allowed for clearly differentiating them from the others. In contrast, the discrimination between the Cornicabra, Hojiblanca and Picual oils was not so easily achieved. Full article
(This article belongs to the Special Issue Edible Oils: Composition, Processing and Nutritional Properties)
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