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Research on natural sources of polyunsaturated fatty acids (PUFAs) for both food and nutraceutical prospects has significantly grown in recent years. Some plant oils and lipid extracts contain carotenoids, xanthophylls, sterols, and/or phenolic compounds that can provoke a lipid hydroperoxides (LOOHs) overestimation when quantifying them using nonselective colorimetric assays. Herein, we have optimized a mid‐infrared method using Fourier‐transform infrared spectroscopy coupled with attenuated total reflectance (ATR) to quantify LOOHs in oils or lipid extracts. This method is based on the conversion of triphenylphosphine (TPP) to triphenylphosphine oxide (TPPO) in the presence of hydroperoxides, with a direct assessment of TPPO levels following the formation of an oil film on the ATR crystal's surface, allowing for a low detection limit of 0.5 mmol of LOOH kg−1. The concentration of oil and TPP, as well as the reaction time, were optimized. It was demonstrated that the presence of pigments, unsaponifiable compounds, phenolics, and/or PUFAs on oils, do not disrupt the analysis. Furthermore, the stoichiometry of the TPP/LOOH reaction was examined, confirming the reliability of the method in detecting various forms of hydroperoxides. An accelerated oxidation study was carried out and the hydroperoxide contents measured using TPP/TPPO were found to be comparable to those obtained using the ferric thiocyanate method. Our method offers a fast, simple, robust, and sensitive approach to accurately quantify hydroperoxides, regardless of the chemical composition of oil or lipid extracts. Practical Application: The hydroperoxide assay method outlined in this study allows for the rapid and straightforward detection of hydroperoxides in pure oil matrices. The method's elevated sensitivity facilitates the early identification of oxidation indicators in oils, especially those with significant carotenoid or xanthophyll contents since these compounds may affect the results when using methods based on colorimetric quantification of hydroperoxides. This accurate, precise, and reproducible approach requires only small quantities of test samples and chemical products, making it well suited to routine application in laboratories and industrial environments. [ABSTRACT FROM AUTHOR]

Edible vegetable oils are sources of polyunsaturated fatty acids, necessary for a balanced diet capable of providing elements that act on the energetic, structural, and hormonal composition of humans. The growing consumption of these foods has encouraged the search for techniques capable of characterizing their compositions and transformations when subjected to industrial processes or during domestic use. We propose to analyze the transformations undergone by edible vegetable oils originating from different plants due to thermal oxidation. For this, dynamic viscosity, oxidative stability index, fatty acid profile, and infrared spectra determined before and after being subjected to thermal oxidation. The results from infrared spectroscopy were improved through Principal Component Analysis (PCA). Among other results, it was possible to establish correlations between the FTIR spectra, dynamic viscosity, and the profile of fatty acids, allowing the prediction of the concentration of polyunsaturated fatty acids (PUFA) after thermal oxidation by measuring the spectrum of samples before the thermal oxidation process. Furthermore, it is observed that the dynamic viscosity is strongly altered by thermal oxidation, which is directly related to the decrease in PUFA content. The results obtained can be used to predict quality factors of edible vegetable oils, helping to choose the right type of oil for each industrial or domestic process. Practical Applications: This research holds significant practical implications, particularly in detecting adulteration and fraud of edible vegetable oils. The developed method uses physicochemical properties and infrared spectroscopy with principal component analysis to characterize oils and to determine the oil stability index. [ABSTRACT FROM AUTHOR]

Aromatized olive oils were prepared by the addition of ginger and turmeric spices and their combination (ginger + turmeric) with two different forms: powder and extracts. The spices were incorporated to olive paste at kneading stage (co‐processing) or directly to olive oil as infusion (maceration) (5% for powder, 3% for extract; w/w). Aromatization provided a lower peroxide value accompanied by a longer induction period, increased total phenolic content, and enhanced antioxidant activity. The use of turmeric as a powder may be advantageous for use in vegetable oils, especially because the bioactive antioxidant compounds it contains are hydrophobic. In another way, it was also the reason why the alcoholic extract of ginger gave more effective results than turmeric, which had a higher extraction yield than ginger. For both the co‐processing and maceration methods, ginger powder and extract induced the strongest radical scavenging activity in oil. The pungent taste was more marked in turmeric‐aromatized oils and spicy taste in ginger‐aromatized oils. The use of these two spices together incorporated the bioactive components into the oil while balancing the burning effect of ginger, making it more possible to benefit from its high antioxidant effect. Practical Applications: Aromatization of olive oil by maceration and co‐processing not only enriched it with bioactive components but also improved oxidative stability with quality indices such as free acidity and peroxide. In terms of quality indices and oxidative stability, maceration had advantages over co‐processing. However, co‐processing was more effective in terms of total phenolic and radical scavenging activity. At the industrial level, the incorporation of an aromatic material at one step of the process, that is, co‐processing or co‐milling, can be advantageous in terms of application without requiring extra time for the aromatization. [ABSTRACT FROM AUTHOR]

Corn oil is a major agricultural commodity, and it is a staple in kitchens worldwide. This comprehensive review aims to provide a holistic understanding of corn oil processing, composition, nutritional benefits, properties, and market dynamics. The processing of corn oil poses challenges in achieving optimal extraction efficiency while addressing environmental concerns. Currently, hexane‐extracted corn oil dominates the market, with cold‐pressed corn oil being a niche product. Ongoing efforts within the industry focus on exploring alternative, environmentally friendly extraction methods such as critical CO2 and enzymatic‐assisted extraction. Corn oil is recognized for its rich composition in monounsaturated and polyunsaturated fats, tocopherol content, and potential antioxidant benefits. However, its high omega‐6 fatty acid content, while contributing to its stability, has raised discussions about its potential impact on inflammatory responses when consumed excessively. Due to its high smoke point, corn oil is suitable for high‐temperature cooking without compromising its neutral taste. Yet, its oxidation stability is lower compared to other commercial oils. Relying on oleic‐rich varieties or incorporating antioxidants could help enhance its stability and mitigate potential oxidative concerns. In the future, advancements in processing technologies promise to elevate the nutritional profile of corn oil, aligning it with the evolving preferences of health‐conscious consumers and addressing sustainability concerns. Practical Applications. This review provides crucial insights into the processing, nutritional profile, and market dynamics of corn oil, benefiting researchers and industry professionals. By understanding the challenges and advancements in extraction methods, researchers can develop more sustainable and efficient processes. The detailed analysis of corn oil's composition and functionality provides practical solutions for improving product shelf‐life and quality. This comprehensive review supports the optimization of corn oil production and utilization and aids in positioning corn oil as a competitive and versatile option in the global vegetable oil market. [ABSTRACT FROM AUTHOR]

Oxidative degradation is a common issue of commercial edible oils that results in rancidity, downgrading the organoleptic characteristics of food matrices. The aim of this study was the enzymatic modification of common vegetable oils (pomace olive and sunflower oil) with polyphenolic extract to prepare functional oils enriched with bioactive phenolipids. Under that scope, an agro‐industrial effluent, olive mill wastewater, was used as source to recover phenolic compounds. The recovery of hydroxytyrosol and tyrosol reached up to 81.2% ± 0.3% and 98.3% ± 0.2%, respectively. Further, immobilized lipase was used to catalyze the one‐step acylation of these phenolic antioxidants into the oils with the aim of enhancing their stability under accelerated oxidation conditions. The optimum parameters of the bioconversion were found to be 0.1% (w/w) immobilized lipase, 24h of incubation at 50°C under orbital shaking reaching high conversion yields for both phenolic compounds (≥94%). The results also highlighted that the extract‐modified oils presented notable thermooxidative stability at 60°C for 28 days compared to the control and synthetic antioxidant‐enriched oils, as demonstrated by several analytical (conjugated dienes, thiobarbituric reactive substances), chromatographic (solid‐phase microextraction gas chromatography/mass spectroscopy), and spectroscopic (fluorescence, attenuated total reflectance) techniques, giving new insights regarding the preservation of edible oils. Practical Application: Htyr has recently gained much attention as an active ingredient of food matrices for industrial applications due to its high antioxidant/antiradical activity. A major drawback of Htyr exploitation is the high market price and its solubility. Meanwhile, several edible oils are prone to autooxidation during transport, stock management, and household storage. The proposed one‐step biocatalytic process aims to enhance the lipophilicity and bioactivity of Htyr in bulk oil systems, making the use of this potent antioxidant compound feasible. This approach shows promise in extending the shelf life of common oils and highlights the advantages of by‐product management. Moreover, these functional oils can be applied for the preparation of sauces, bakery products, food supplements, and so on, as the bioactive ingredients that are present in them can delay the oxidative cascade reactions and, thus, the spoilage of the products, whereas the whole process meets the requirements of circular economy and green chemistry. [ABSTRACT FROM AUTHOR]

Fat polymorphism plays a crucial role in many fat‐rich food products (e.g., margarine, chocolate). Due to this, polymorphism of triglycerides is widely investigated. During the previous years, the interest of using monoglyceride oleogels to replace margarine is increasing due to its structure, reduced amount of saturated fatty acids, stability and application potential. However, polymorphism of monoglyceride oleogels is less investigated. This research shows the effect of the composition (C18:0 or C18:0 and C16:0), temperature (25°C–20°C–10°C) and production process (static or lab‐scale scraped surface heat exchanger) on the crystallization behavior of monoglyceride oleogels (MO) by using differential scanning calorimetry, (synchrotron) X‐ray scattering and polarized light microscopy. Based on time‐resolved synchrotron WAXS, it was found that the rapeseed oil based MO (MO‐C18) occurred in four different polymorphs. During crystallization, transitions from an inverse lamellar phase (Lα) toward sub‐α1 and sub‐α2 could be established. Upon storage, a polymorphic transition toward β occurred. For the palm oil based MO (MO‐C18/C16), only two polymorphs were found during crystallization (Lα, sub‐α), followed by a polymorphic transition to β upon storage. By applying high shear and cooling rates during the production of MO‐C18 (dynamic production), the polymorphic transition from sub‐α2 to β occurred much faster compared to the static production method. When comparing the dynamically produced MO‐C18 and MO‐C18/C16, the thickness of 1 lamella, the crystal nanoplatelet and the fat crystals were smaller for MO‐C18/C16. This research clearly illustrates that the composition and the applied crystallization conditions have an impact on the properties from nano‐ to microscale. Practical Application: This research illustrates the importance of engineering monoglycerides oleogels to obtain food products with an improved nutritional balance. Hereby, the manuscript focuses on the crystallization behavior of monoglyceride oleogels by changing the composition and the crystallization procedure. The acquired insights go beyond the state of the art. It was found that applying high cooling rates and high shear rates by using a lab‐scale scraped surface heat exchanger affected the crystallization behavior of monoglyceride oleogels. These are crucial experiments to verify the application potential of monoglyceride oleogels in the food industry. Moreover, different polymorphic transitions occurred for the two types of monoglycerides. This is the starting point to investigate the effect of polymorphism on a final food product in order to improve the nutritional balance in fat‐rich food products. [ABSTRACT FROM AUTHOR]

Although it is important to understand the factors affecting the physical properties of oleogels for their application in food products, the effects of the kind of oils and components in them are not well understood. Previous studies on the effects of unsaturation and polar compounds of oils on the properties of oleogels reported inconsistent results, presumably, due to different gelling agents, experimental conditions, and different amounts of minor components in oils. In this study, a systematic study was conducted with 12 vegetable oils with and without polar compounds to understand these effects on the properties of 3% and 7% sunflower wax (SW)‐oleogels. In general, oils with higher unsaturation produced oleogels with lower gel strength. Polar compounds in oil negatively affected the gel strength. Melting and crystallization temperatures increased with increasing unsaturation of oil. The platelet shape of SW crystals was almost identical, regardless of the kind of oil. Solid wax content values were similar across the oleogel samples with 12 different oils. This study enlightens several factors affecting the physical properties of SW‐oleogels. Practical Application: This study provides information about the effects of unsaturation of oil and polar compounds in oil on firmness and melting properties of sunflower wax (SW)‐based oleogels. It was found that the firmness of SW‐oleogel can be significantly different (up to 65%) depending on vegetable oils used, and it decreased with increasing unsaturation of oil. It was also found that the firmness of the oleogel can be increased by up to 36% by removing polar compounds in oil. Solid wax content (SWC) of oleogels did show meaningful correlations with the firmness of SW‐oleogels. All the oleogels examined in this study had very similar shapes and sizes of SW crystals. For practical application, the unsaturation of oil and the polar compound content have to be considered when designing oleogels with desired textural properties. [ABSTRACT FROM AUTHOR]

Nearly 100% of Japanese quince (Chaenomeles japonica) and common quince (Cydonia oblonga) fruits are processed. It generates large amounts of seeds. One of the possible utilization of seeds is oil recovery. Seeds of both quinces were tested for their oil recovery using two methods—solvent‐free protocol by mechanical press and ultrasound‐assisted extraction (UAE) applying n‐hexane, and phytochemistry of obtained oils was studied. The oil yield was nearly twice higher from common quince than Japanese quince (20.9% and 11.2%, respectively) for UAE. Compared to UAE, screw‐pressed allowed for 67% oil recovery. In general, the phytochemical profile of both quince seed oils was similar with some differences in the content of individual compounds. The two quince seed oils were dominated by the same molecules in different compound groups: fatty acids—linoleic acid; tocochromanols—α‐tocopherol; phytosterols—β‐sitosterol, and triterpenoid—squalene. Common quince seed oil was richer in tocochromanols, squalene, and linoleic acid, whereas Japanese quince seed oil was richer in phytosterols. The present study showed the oil potential of fruit industry by‐products and the relatively high oil recovery by the environmentally friendly/healthy technique of extraction (solvent‐free) to achieve ultimately high‐quality products in a "Natural‐Safe‐Green" strategy. Practical applications: Production of fruit each year, especially those used for processing, for example, common quince (C. oblonga), has been increasing in recent years, likely, so has processing and amounts of generated by‐products, including seeds. To reduce the costs, CO2 emissions, and other environmental safety aspects of production, different techniques of plant oil recovery are considered. The extraction method affects oil yield as well as its phytochemical composition. The generated information in the present study can contribute to improved effectiveness of the use of plant material thereby providing environmental, health, and economic benefits. [ABSTRACT FROM AUTHOR]

In the present study, antioxidant impacts of L‐ascorbyl palmitate (L‐AP) on 14 kinds of typical vegetable oils were studied, whose ratios of C18:1 to C18:2 ranged from 0.15 to 9.57. Regression analyses between vegetable oils and their micronutrient‐free counterparts revealed that the antioxidant capacity of L‐AP was closely related to concentrations of α‐, γ‐, and δ‐tocopherols instead of fatty acid compositions. Binary mixtures consisting of L‐AP and α‐, γ‐, or δ‐tocopherols exhibited desirable synergistic antioxidant effects in comparison with individual species. The optimal synergistic effects were found at ratios of L‐AP to α‐, γ‐, δ‐tocopherols, being 1:2–1:4. Further EPR spin trapping test figured out that the combined antioxidants reduced the total amount of spin adducts significantly during lipid oxidation, which were contributed by regenerating tocopherols from L‐AP. The results will highlight the application of L‐AP in protecting packed cooking oils after opening and during cooking. Practical applications: Vegetable oils packaged in 4–5 L bottles are one of the most important forms for home cooking. Although deoxygenation techniques are applied to increase their shelf life during storage, they will experience a more violent oxidation reaction after opening. The oils are typically oxidized to rancidity before ending up in consumption. L‐AP was therefore involved into the vegetable oils to prevent them from oxidation during uses. The results of study can help companies to select the optimal L‐AP addition amount according to different endogenous tocopherol types and contents in the target oil in order to extend the use life of the vegetable oil. [ABSTRACT FROM AUTHOR]

Coffee grounds are the most commonly generated daily waste in the world, raising numerous questions regarding their proper management and their environmental impact. The present study focuses on the physical and chemical characterization of oil extracted from spent coffee grounds (SCG), with the aim of valorizing this by‐product as a potential source for oil production. The results obtained from the analysis of SCG oil were also compared to those of some edible oils (soybean, corn, and sunflower oils) and cosmetic oils (lentisc, sweet almond, and castor oils). The results revealed that spent coffee waste yielded an important amount of oil, specifically 17.19%, as compared to corn (4.31%) and soybean (19.52%) seeds. Regarding the fatty acids composition of SCG oil, eight components were identified, with a high percentage of polyunsaturated fatty acids accounting for more than 45% of total fatty acids. The phytosterols composition of SCG oil revealed the presence of seven components, with β‐sitosterol being the predominant one. The tocopherol analysis showed that SCG oil contained only α and β isomers, with β‐tocopherol being the dominant form at over 68%. These findings accentuate the potential of spent coffee waste as a promising alternative for oil production and open up new applications for SCG oil, such as in the food industry, pharmaceutical applications, and cosmetics. Practical Application: Given the significant increase in the demand for vegetable oils, the oil industry has recently begun to explore new plant matrices, particularly those having low costs. SCG are the most commonly generated daily by‐product in the world. The present investigation aims to characterize and valorize the oil extracted from SCG. The obtained results revealed the potential of SCG as a promising alternative for oil production. Consequently, valorizing spent coffee waste as a natural by‐product for oil production can be an ideal solution to address numerous issues related to its proper management and its environmental impact. Hence, the oil industry can promote spent coffee waste, cheapest by‐products, as a promising alternative for oil production. Moreover, the present investigation represents a commendable model of the circular economy since the remaining waste obtained after extracting lipids from the coffee grounds waste can be used as natural fertilizer rich in protein for plant development. [ABSTRACT FROM AUTHOR]

This study focuses on the influence of storage temperature and addition of commercial natural antioxidant‐rich sources on the shelf life of chia oil (CO) nutraceutical blends. CO is a valuable product for consumers due to its high ω‐3 content, but its susceptibility to oxidation comprises challenges for its shelf life and quality. Thereby, different chia oil‐antioxidant blends were prepared and stored at 4°C and 25°C to evaluate alternative shelf‐life conditions. Commercial antioxidant‐rich sources containing astaxanthin (ASX), β‐carotene (BC) and vitamin E (VE) were added either alone or combined to CO. To monitor blends oxidative stability during storage, primary and secondary oxidation compounds were assessed weekly using peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as indicators. Results showed that storage temperature played a significant role on oxidative stability of CO. When stored under refrigeration at 4°C, the oil exhibited low and stable oxidation indicators over time, regardless of the antioxidants used. However, at room temperature (25°C), the use of antioxidants and some particular combinations of them became crucial to prevent oil oxidative deterioration. Nutraceutical blends of CO/BC and CO/ASX were the best options to preserve CO from oxidation after 8 weeks storage at room temperature (PV < 2 meq O2/kg oil). Practical Applications: This work provides evidence on enhancing oxidative stability of chia oil through addition of natural antioxidants and proper storage. We focused primarily on designing blends from edible ingredients that are currently available in the market, with the aim of ensuring easy accessibility and affordability. Our findings offer valuable insights for the development of chia oil and antioxidant‐enriched blends, that could potentially serve as nutraceuticals or pharmacy‐compounded supplements to manage specific chronic inflammatory diseases. Our study highlights the importance of considering storage temperature and antioxidant selection to enhance shelf life and quality. These results have significant implications for the food industry, nutrition, and health, by providing valuable information for the creation of healthier and more sustainable food products. Furthermore, this work underscores the need for companies and retailers handling and storing vegetable oils with high omega‐3 content to adopt improved storage practices to ensure the quality and longevity of their products. [ABSTRACT FROM AUTHOR]

The aim is to evaluate the antioxidant efficiency of oregano essential oils (OEOs) and hops essential oils (HEOs) in a deep frying process of high‐oleic peanuts in high‐oleic peanut oil. There is no information available regarding the antioxidant behavior in deep frying. A combined vegetable oil/food system with high levels of lipids is susceptible to oxidation. High‐oleic peanut oil and high‐oleic peanuts are susceptible to oxidation involved in frying. The antioxidant effect of HEO and OEO was proved in frying peanut process (170°C) in peanut oil enriched at 0.02% p/p and compared with butylated hydroxytoluene (BHT) (0.02%) and control (without additives) during 8 h. Chemical oxidation indicators and volatile compounds were measured. 2,5‐Dimethylpyrazine (2,5‐DMP) and descriptive sensory analysis were measured in fried peanuts. High‐oleic peanut and oil are very stable in a frying process. OEOs and HEOs protected against the deterioration of the high‐oleic peanut oil: Peroxide value was 3.7, 2.8, 3.1, and 1.3 meq O2 kg−1 for control, BHT, HOP, and OEO, respectively. The addition of essential oils (EO) maintained the 2,5‐DMP in the fried peanuts. The use of EO of oregano and hop improves the stability of high‐oleic frying oil. Practical Applications: Deep frying processes generate the deterioration of the vegetable oils used for cooking food. This deterioration reduces the shelf life of the frying oil and the quality of the food, even generating compounds that are toxic to the health of consumers. Antioxidants are used as measures that can help to reduce spoilage, but synthetics are being questioned. Natural products offer an alternative and essential oils, due to their high hydrophobic interaction with the oils, generate a strong interaction, remaining in the frying oil for its protection even at high‐temperature thermal processes. This alternative is a possibility because of the protection it generates in the deep frying process. [ABSTRACT FROM AUTHOR]

To precisely regulate the crystallization of lipids, an in‐depth understanding of the correlation between the structures of the crystallization promoters and their functionalities is crucial. The effects of the crystallization promoters 1,3‐dipalmitoyl‐2‐behenoyl‐glycerol (PBP) and 1,3‐dipalmitoyl‐2‐stearoyl‐glycerol (PSP) on the crystallization behavior of palm oil, palm stearin, and a cocoa butter replacer were investigated by differential scanning calorimetry, polarized light microscopy, and X‐ray diffraction. The chain‐length difference between PSP and PBP resulted in different thermally stable polymorphs. PBP was stabilized in the β‐3L form, but PSP was stabilized in the β′‐2L form. The addition of PBP and PSP significantly promoted nucleation and led to an earlier onset of crystallization during cooling. After isothermal and nonisothermal crystallization, the PSP and PBP increased the melting temperatures of the palm oil and the cocoa butter replacer but decreased the melting temperature of the palm stearin, since PBP and PSP effectively promoted β′ formation but retarded the β' to β transformation. Due to the differences in chain length and subcell matching, palm stearin crystallizes on PSP and PBP via different modes. Practical Applications: PBP and PSP have potential as β'‐form crystallization promoters for plastic fats. This research indicated the possibility of regulating the nanostructures of fats by structural design of the crystallization promoters. [ABSTRACT FROM AUTHOR]

Triglycerides (TAGs) play an important role in the physiological function of vegetable oils. Camellia oil has a variety of good physiological functions. Therefore, a qualitative and quantitative method for the determination of TAGs in camellia oil by high‐performance liquid chromatography‐diode array detector/electro spray ionization mass spectrometry was developed. The 16 TAGs that separated were identified and quantified by peak‐area normalization. In addition, the major TAGs in camellia oil were OOO (25.25%), OLO (20.72%), POL (9.23%), OLL (8.22%), and OOP (8.22%). Moreover, the content of oleic acid in camellia oil was 81.74%. Using fingerprint techniques, 15 common peaks in 12 samples were selected as characteristic peaks to evaluate the differences in the composition of camellia oil samples. In addition, the samples were further classified by chemometric methods. It is shown that the camellia oil samples with high similarity from two cities in the main producing areas of Zhejiang province could be further classified according to the planting areas by the combination of chromatographic fingerprints and chemometric methods. [ABSTRACT FROM AUTHOR]

The purpose of this work was to evaluate coconut oil's effect on lipid metabolism‐related diseases and immune response using in vitro models. The coconut oil doses were selected according to the results of the safety evaluation performed through genotoxicity and cytotoxicity tests. Then its capacity to modulate obesity‐related metabolism was evaluated by measuring adipolysis in 3T3‐L1 differentiated adipocytes and hepatic lipid accumulation in hepatocytes (Hep G2). The immunomodulatory activity was evaluated using Caco‐2 cells and quantifying pro‐inflammatory cytokines' production (IL‐6, IL‐8, and TNF‐α). Coconut oil, mainly comprised of medium‐chain fatty acids (>60% of total fatty acids), showed a high antioxidant capacity (125.76 ± 11.63 µM trolox equivalent/mL). The results showed that coconut oil was capable of reducing 68% of the lipid accumulation in hepatocytes and 42% in adipocytes. It was also capable of modulating the immune response in IL‐1β Caco‐2 stimulated cells, reducing IL‐6 secretion (22% in the presence of 10 mg/mL of coconut oil and by 19% when 15 mg/mL) and TNF‐α secretion (90% and 42% in the presence of 15 or 10 mg/mL of coconut oil, respectively). In short, coconut oil shows great potential for the development of functional foods and nutraceuticals targeting lipid metabolism‐related diseases. Practical applications: This study describes the impact of organic virgin coconut oil on obesity‐related metabolism and immune response. Despite the high content of saturated fatty acids, this vegetable oil has several beneficial effects in the obesity context by the reduction of lipid accumulation. Coconut oil can reduce lipid accumulation in hepatocytes and adipocytes. Coconut oil is capable of modulating the immune response in gut cells. [ABSTRACT FROM AUTHOR]

Plant based triacylglycerides are a sustainable feedstock for the chemical, bioenergy, food and cosmetic sector. While fatty acids conversion has been intensively studied, processes for glycerol valorization have been scarce. In contrast to chemical hydrolysis of plant triacylglycerides enzymatic hydrolysis methods provide a cleaner glycerol stream. This study focuses on the selection of a commercial lipase capable of quantitative hydrolysis of rapeseed‐ and high oleic sunflower oils. Enzymatic process using only water as the reaction medium allows simplified recovery of pure glycerol. Among the six commercial lipase preparations tested, Candida rugosa lipase was identified as the most effective biocatalyst. Catalytic behavior in buffer and pure water was equivalent. Glycerol generated using a washed lipase was recovered by just three purification steps. The FTIR spectrum of the recovered glycerol was equivalent to pure glycerol standard. Over the entire recovery process, 82%–88% of the theoretical glycerol yield could be obtained. Purified glycerol was further didehydroxylated to allyl alcohol by a formic acid mediated open distillation process. The enriched allyl alcohol had a quality, which allows to use it for the synthesis of bio‐based acrylonitrile. [ABSTRACT FROM AUTHOR]

The aim of the presented study is to examine the physicochemical parameters of the lipids present in Lupinus mutabilis seed and to compare the results with the available data for other commonly used vegetable oils. The oil quality indexes, oxidative stability index (OSI), and melting characteristics are examined. Andean lupin oil has remarkably high oxidative stability (OSI = 65 h) comparable to high‐oleic oils counterparts. Quality parameters meet commonly accepted standards, including peroxide value (3.95 meq O2 kg−1) and p‐anisidine value (1.25). The acid number value is 1.85 mg KOH g−1. The iodine value is 110.27 g/100 g, while the enthalpy required to increase the temperature of the sample from −60 to 80 °C is equal to 57.41 kJ kg−1. The beginning of the melting event (Tonset) and the phase transition temperature (Tpeak) values for L. mutabilis seed oil are −29.46 and −22.63 °C, respectively. The presented results indicate the unusually high oxidative stability of the oil obtained from L. mutabilis seeds, which opens up a whole spectrum of application possibilities, e.g., designing blends with other commonly used vegetable oils to enhance their low stability. Practical Applications: The presented results provide insight into physicochemical parameters of the lipid fraction isolated from Lupinus mutabilis seeds. Andean lupin oil has very high oxidative stability, comparable to high‐oleic rapeseed and sunflower oils. Therefore, the identified potential use of the studied oils is, e.g. an additive that can increase the stability of commercial vegetable oils characterized by much lower oxidative stability. [ABSTRACT FROM AUTHOR]

Hydroperoxy‐9Z,11E‐octadecadienoic acid (13‐HPODE) can be obtained from safflower oil in an enzyme cascade utilizing lipase, lipoxygenase (LOX), and catalase for in situ oxygen generation. The application of immobilized enzymes may open a new path to a cost‐efficient production of 13‐HPODE, which is used for the synthesis of green note aroma hexanal. Ten immobilization supports are compared for immobilization of lipoxygenase‐1 from Glycine max (LOX‐1) and oxirane‐based Immobead 150 P proves to be best with a maximum LOX‐1 activity of 22 470 U g−1. The immobilizate is successfully recycled in eight consecutive batches and maintains full activity over a period of 16 h using a 3D‐printed column reactor. Catalase from Micrococcus lysodeikticus and LOX‐1 are co‐immobilized on Immobead 150 P allowing a constant production of 13‐HPODE for up to six cycles with a maximum product conversion of 45% and a 13‐regioselectivity of 83%. In this two‐enzyme system with H2O2‐dosage, foam generation is significantly reduced. Co‐immobilization of LOX‐1 and lipaseis possible; however, rapid lipase deactivation occurs. Therefore, a two‐reactor approach with oil hydrolysis in the first reactor is proposed. Immobilized lipases from C. rugosa are suitable for safflower oil hydrolysis and maintain full activity over ten hydrolysis cycles. Practical applications: Linoleic acid hydroperoxide (13‐HPODE) is the starting material for the synthesis of the green note aroma compound hexanal. The byproduct of the hydroperoxide splitting is ω‐oxododecenoic acid, which is currently not employed industrially. The bifunctional oxodocecenoic acid is interesting as precursor for the synthesis of polymer building blocks. Simple one‐step derivatization of the oxo‐group can yield suitable C12 monomers such as dicarboxylic acids, ω‐amino acids, or ω‐hydroxy acids. Cost‐efficiency is a key parameter to incorporate these new biobased building blocks for polymer applications. In this approach, immobilized enzymes are used for the synthesis of 13‐HPODE starting from safflower oil with in situ oxygen generation to prevent excessive foam formation. A two‐reactor concept is designed to circumvent hydroperoxide‐induced lipase deactivation. Direct comparison of both batch and continuous process is performed and provides information for the implementation of the enzyme cascade and the design of an optimized reactor system. [ABSTRACT FROM AUTHOR]

Dissolved oxygen in vegetable oils is an important component of oil degradation over time. Various methods for the determination of dissolved oxygen in oils are proposed in the literature leading to very variable results. An amperometric method associated with a cell of measurement in dynamic mode makes it possible to determine the conditions of stability of the measurements of the relative dissolved oxygen concentration (RDOC, mg L−1) and the electrolysis current intensity (ECI) (nA) in seed oils and virgin olive oils. The effects of oxygenation/deoxygenation time and temperature on RDOC measurements are investigated. For virgin olive oils, the RDOC in bottles closed for eight weeks varies from 0 to 0.9 mg L−1. The nature of the fruitiness and the filtration of the oils have no influence on the RDOC. The monitoring of RDOC and ECI during the flow of virgin olive oil in a column open to air, simulating an industrial tank, shows differences in dissolved oxygen concentration due to a faster flow of oil in the center of the column than at the walls. This result is validated by a similar experiment with nitrogen inerting the column and by a numerical simulation. Practical applications: Knowledge of the oxygen dissolved in vegetable oils is an important factor in limiting the autoxidation phenomenon to increase their shelf life. The development of a cell for measuring the relative dissolved oxygen concentration (RDOC) in vegetable oils and its conditions of use, provides a tool for the RDOC applicable to the different stages of the manufacturing process and during storage or packaging. The RDOC measurement is particularly useful during long storage in tanks whether inerted or not. [ABSTRACT FROM AUTHOR]

Portulaca oleracea (purslane) seed oil is a rich source of omega‐6 and omega‐3 fatty acids. Extraction of the purslane seed oil while preserving its high nutritive quality has been a challenge since conventional solvent extraction has many adverse effects on bioactive content. This study aims the optimization of purslane seed oil supercritical fluid extraction (SFE) conditions and to compare purslane seed oils obtained with SFE and conventional solvent extraction in terms of oil yield, along with the purslane seed oil quality and bioactive content. For this purpose, the SFE process parameters (pressure, temperature, static time, and dynamic time) are optimized for oil yield, omega‐6, omega‐3, and antioxidant activity using response surface methodology (RSM). Optimum SFE pressure, temperature, static time, and dynamic time levels are determined as 350 bar, 50 °C, 20 min, and 90 min, respectively. Oil yield and physicochemical quality properties of conventional solvent extract and SFE samples are determined and compared. Consequently, samples obtained via SFE and solvent extraction have similar quality properties. Distinctly, SFE allows an extraction with 5.6% higher total phenolic compound (TPC) and 33% higher antioxidant activity than solvent extraction. Practical Applications: In the study, the extraction of purslane oil using supercritical fluid extraction is optimized with different approaches. At optimum conditions, purslane oil is extracted and all physicochemical properties and the process efficiency (yield) are compared with the solvent‐extracted samples. The results of this study make supercritical fluid extraction of purslane seed oil possible since all optimum operating conditions of a pilot‐sized extractor are reported in the study. It is believed that the results provide a good starting point for industrial operations. Moreover, researchers also believe that research studies unveiling the new potential oil‐bearing seeds are important to overcome the vegetable oil shortage that emerged this year. [ABSTRACT FROM AUTHOR]

Chia seed oil has a high content of polyunsaturated fatty acids, giving it nutritionally beneficial qualities, although determining its high susceptibility to oxidative deterioration. Microencapsulation and natural antioxidants are alternatives to protect this oil during its processing and storage. This work aims to study the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different antioxidants (rosemary extract, blend of rosemary and chamomile extracts, ascorbyl palmitate) by spray‐drying using sodium caseinate and lactose as wall material. The microencapsulation efficiency and the moisture content are >97% and <3% d.b., respectively. Scanning electron microscopy shows that the microcapsules are spherical, with diameters ranging between 11.3 and 14.8 µm. At t = 0, the microencapsulated oil recorded a ti = 12.7 h, seven times greater than that of the bulk‐oil. The addition of the antioxidants increases the ti of the microencapsulated oil. The addition of ascorbyl palmitate maintains the peroxide value under the acceptable limit after 60 d of storage (25 °C, darkness, HR 33%). Thus, microencapsulation by spray drying of chia oil with ascorbyl palmitate addition will be the most appropriate studied system to obtain microparticles with high efficiency and oxidative stability during the processing and storage. Practical Application: This study contributes to investigating the microencapsulation of omega‐3 fatty acids n‐3 fatty acids (FAs) from a novel oilseed (chia oil), applying different antioxidants, including those from vegetable sources such as rosemary and chamomile extracts, to confer additional protection to microencapsulated oil. Thus, the application of these techniques will enable the delivery of this vegetable oil for the development of functional foods. [ABSTRACT FROM AUTHOR]

Nowadays, increase in a health‐conscious population, interest in the nutritional properties and bioactive components of foods has also increased. Vegetable oils can be consumed in both virgin and refined forms, but there is a growing interest in the consumption of virgin oils as functional foods. Refining includes the elimination of unwanted components while maintaining essential elements. However, due to severe conditions such as high temperatures and harsh chemicals of the refining process, removal of desirable components and formation of unwanted components are sometimes unavoidable, which can cause serious health issues. The aim of this work is to provide an overview of nutritional and health aspects of refined and unrefined vegetable oils. Their role in causing several diseases and health issues, such as cardiovascular diseases, obesity, liver disorders, renal disorders, inflammation, diabetes, cancer, osteoporosis, neurodegenerative disorders, allergies, and edema are investigated. Moreover, it is known that virgin oils have beneficial effects on gut microbiota which affect the nervous system and body health, as well as regulating inflammatory and metabolic changes; thus, including virgin oils in the diet is highly suggested. This review is a comprehensive collection of reports on the impact of refining on the nutritional and health effects of vegetable oils. [ABSTRACT FROM AUTHOR]

Uncovering the relationships between the content and compositions of olive oil, environmental factor, and developmental stages can lead to the effective cultivation choices and maximizing productivity. Fatty acid contents of 4 olive cultivars are screened at 5 developmental stages during 2 cropping seasons. Moreover, the transcript abundance of 4 fatty acids and triacylglycerol biosynthesis genes are evaluated in 2 cultivars displaying distinct oil content and composition. Thought, all studied cultivars display a rise in oil content and a decline in oleic/linoleic acid as maturity advances, the fatty acid content, however changes in a cultivar‐dependent manner. In contrast to other cultivars, "Mari" shows an increasing trend for oleic acid and fruit RH, and steady state pattern for linoleic acid during fruit development. All these characteristics result in a unique oil quality in "Mari". Accordingly, there are slight differences in the oil related‐attributes in 2 cropping years at different sampling dates which are also cultivar dependent. The expression patterns of oil biosynthesis genes are well‐paralleled with oil accumulation and compositions in the studied olive cultivars; as OeSAD2 and OeDGAT2 experience a significant higher expression in "Mari", while "Shengeh" has higher levels for OeFAD2‐2 and OeDGAT1 during most sampling times. Practical Applications: According to these data, the lower expression of OeFAD2‐2, as well as, substantially higher expression of OeSAD2 and OeDGAT2 are suggested as the major players for higher oil and oleic acid production in "Mari". Results obtained from this study improve knowledge about oil biosynthesis in olive drupe in relation to fruit ripening and environmental factors. These data are useful for both growers and experts enabling them to make more appropriate planting and harvest decisions, as well as, to design suitable breeding programs to achieve olive improvement objectives. [ABSTRACT FROM AUTHOR]

In this research, microwave‐assisted bleaching of olive pomace oil is studied under different conditions. Microwave power, mixing time, and adsorbent dosage are optimized using the response surface central composite design, where the optimum conditions are 102 W, 20.07 min, and 4.15%, respectively. The microwave‐bleached oil is compared with the conventionally bleached oil in terms of color, oxidation parameters, sterol composition, and benzo[a]pyrene content. Microwave‐assisted bleaching of the olive pomace oil is performed by using 17% less adsorbent in an 83% shorter time compared to the conventional method. A bleaching performance comparable to the conventional method is achieved using the microwave‐assisted bleaching technique. Microwave‐assisted bleaching can thus be used as an alternative method for the bleaching of olive pomace oil. Practical applications: The microwave‐assisted bleaching method presents attractive advantages, including a shorter bleaching time and a lower amount of adsorbent used. In this respect, the current research contributes toward the conventional bleaching method in the vegetable oil refinery industry and creates a paradigm for future studies on the bleaching of vegetable oils. [ABSTRACT FROM AUTHOR]

Evening primrose oil has a high market value due to its rich unsaturated fatty acids, so it is likely to be adulterated under the drive of economic interests. In this study, evening primrose oil's fatty acid and physicochemical properties are systematically determined, and the characteristic fatty acids are screened out. The feasibilities of GC‐MS and FT‐IR in identifying oil adulteration are also evaluated. Evening primrose oil's major fatty acids are linoleic acid (C18:2), γ‐linolenic acid (C18:3n6), palmitic acid (C16:0), oleic acid (C18:1), and stearic acid (C18:0). In addition, palmitoleic acid (C16:1), hexadecadienoic acid (C16:2), nonadecanoic acid (C19:0), eicosatrienoic acid (C20:3), erucic acid (C22:1), tricosanoic acid (C23:0) and lignoceric acid (C24:0) are rarely detected in other related studies on the evening primrose oil. This study uses fatty acids as indicators, hierarchical cluster analysis, and cosine similarity analysis to identify the evening primrose oil mixed with >5% peanut oil and >10% sunflower oil. Besides, the principal component analysis also distinguishes evening primrose oil blended with different proportions of peanut and sunflower oils. In summary, this study confirms that fatty acids can be characteristic indexes to identify adulterated evening primrose oil by GC‐MS and FT‐IR combined with chemometrics. Practical Applications: This study further clarifies the major and characteristic fatty acids of evening primrose oil. On this basis, the adulteration of evening primrose oil (taking peanut oil and sunflower oil as an example) is identified. Therefore, it is helpful to assess the quality and identify the authenticity of the evening primrose oil, which is vital for the stability of the evening primrose oil market and the interests of consumers. These methods combined with chemometrics can also be extended to ensure the certification of other oils and to classify oils into different classes. The improvements in vegetable oil quality will also benefit the vegetable oil industry and control bodies. [ABSTRACT FROM AUTHOR]

This research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in fermented turkey sausages on protein–lipid oxidation, in vitro digestibility, and related quality parameters. The use of olive oil results in decreased fat content, modified fatty acid profile, and increased pH value, acidity, and water activity, besides changes are recorded in instrumental quality and sensory features. Lipid oxidation is higher in samples with 30% olive oil than in the others. Carbonyl content increases depending on oil level and storage time. α‐aminoadipic semialdehyde is only detected in products containing 30% olive oil and their concentrations increased with storage. γ‐glutamic semialdehyde also increases by olive oil inclusion, but decrements are recorded during storage. Increasing olive oil results in increased pepsin digestibility but losses are recorded in both pepsin and trypsin plus α‐chymotrypsin digestion rates during storage. Practical applications: Inclusion of vegetable oils into meat product formulations has been preferred recently to supply healthier products, but in this situation, oxidative deterioration again becomes a considerable problem affecting overall quality. The data obtained from the present work wil contribute to understand the impacts of formulation and processing operations on the formation of oxidation products and change in digestibility, thereby to pioneer further research on this topic. [ABSTRACT FROM AUTHOR]

Vegetable oils and their derivatives are of great interest because of their abundance and renewability. This paper prepares nonanal (N) and methyl 9‐oxonanoate (M) from methyl epoxystearate (ME) with WO3∙0.33H2O, WO3∙H2O, and WO3∙2H2O as catalysts and H2O2 as the oxidant without the use of organic solvent. The reaction temperature, catalyst amount, H2O2 amount, and reaction time effects on ME conversion and N/M yield are investigated. The results show that WO3∙H2O has the best catalytic performance. The optimal reaction conditions are: reaction temperature 60 °C, reaction time 40 min, ME/H2O2/WO3∙H2O molar ratio 1/1.2/0.4, under which the ME conversion and N/M yield reach 95% and 70%, respectively. WO3∙nH2O reacts with H2O2 to form soluble tungsten anions, resulting in severe tungsten loss. Al‐MCM‐41 materials with different silicon to aluminum molar ratios are added to the reaction system as adsorbents to recover the catalyst by effective adsorption of tungsten anions. The adsorption performance improves as the Si/Al ratio decreases, however, the ME conversion and N/M yield decrease. Thus, 50 is the most suitable Si/Al ratio. The ME conversion and N/M yield can still reach 90% and 60% after four times of use. Practical applications: The nonanal has a natural fragrance and can be used in the cosmetic industry as well as in the preparation of bio‐based surfactants. The methyl 9‐oxonanoate can be converted into polymer monomers by hydrogenation or amination. The results show that WO3∙nH2O has good catalytic activity, and a satisfying yield of aldehyde products is obtained under mild reaction conditions. [ABSTRACT FROM AUTHOR]

Supercritical carbon dioxide (SC‐CO2) extraction is projected as one of the most viable alternatives to conventional hexane extraction due to its density‐dependent solvent power, low viscosity, moderately high diffusion coefficient, and low‐temperature operative conditions. Demands for retention of bioactive compounds in oils like wheat germ oil, rice bran oil, almond oil, etc., are increasing and that can be easily met up by this alternative solvent. Solvent extraction of oils rich in polyunsaturated fatty acid, like flaxseed oil, microbial oil, etc., is highly sensitive. Prolonged heating during removal of solvent often leads to degradation of essential fatty acids. As the phase change is done by changing the pressure, the use of SC‐CO2 overcomes such issues. It is quite evident that degumming, one of the processing steps in refining of vegetable oils, will not be required if SC‐CO2 is used for extraction. Moreover, in some other cases, bioactive compounds will be retained in the de‐fatted meal and can be recovered with better purity. All these factors will add to the overall economy. A detailed review of the application of SC‐CO2 for the extraction of vegetable oils—the initial reports, current status, and future prospectsis presented in this paper. Practical applications: In recent years, the oils and fats industry has gone through several technological advancements and the most important of them was shifting to physical refining process from highly polluting chemical process. The industry may see another major change in the extraction process in the near future. Hexane has been enlisted as a hazardous air pollutant as per the Clean Air Act, 1990. Recent reports show that hexane may have some role even in ozone layer depletion. Scientists are looking forward to alternatives. SC‐CO2 has emerged as one of the most suitable alternatives. The large capital investment required for the installation of SC‐CO2‐based extraction plants was a major drawback. However, ready availability of critical machineries and advancements in terms of automation has brought down the capital expenditure significantly. The utilization of superior quality by‐products generated by the process of SC‐CO2 extraction may be an added advantage for the overall economy of the process. [ABSTRACT FROM AUTHOR]

In the present study, triglycerides are subjected to an ionic liquid (IL) catalyzed and solventless transesterification reaction with a series of fatty alcohols in a 1:3 ratio, respectively. In order to prepare the corresponding wax esters, triglycerides trilaurin, trimyristin, and tristearin are treated with fatty alcohols such as lauryl, myristyl, and stearyl alcohol via 1,3‐disulfonic acid imidazolium chloride catalyzed transesterification reaction under environmentally friendly conditions. The optimum duration of the transesterification reaction is determined by proton nuclear magnetic resonance spectroscopy and the progress of the reaction can also be easily followed by thin layer chromatography. According to these studies, the reaction takes about 2 h to complete and the corresponding wax esters are obtained successfully by recrystallization from suitable solvent mixture without tedious work‐up in good to excellent yields (86–100%). Practical Applications: With this sustainable method, a homologous series of wax esters can be successfully synthesized as bio‐based thermal energy storage materials. The prominent aspect of this solventless method is that it allows the preparation of wax esters directly from triglycerides via an ionic liquid catalyzed process both in laboratory and industrial scale. [ABSTRACT FROM AUTHOR]

This study assesses the effect of inclusion of n–3 C18 rich oils on nutrient profile and quality of flesh in gilthead seabream (≈ 61.5 g) after feeding isoproteic and isolipidic diets in which camelina seed (CSO) or chia oil (CO) totally or partially replaces fish oil (FO) for 110 days. Fillet fatty acid (FA) profile reflects dietary FA profile, characterized by increased C18 polyunsaturated FA (PUFA) and a reduced highly unsaturated FA, whereas n–3/n–6 ratios are increased in fish fed diets with CSO or CO content. However, indices of atherogenicity and thrombogenicity, calculated from the fillet FA profile as indices for the health quality for consumers, are reduced with dietary addition of CSO or CO due to the increased fillet content of C18n–3 PUFA in CSO and CO fed fish. In spite of the differences in fillet FA profiles, sensory quality of flesh does not vary among fish from different dietary groups. Instrumental texture and color analyses reveal significantly different values in cooked fillets in comparison to the raw fillets. Overall, dietary inclusion of CSO or CO enhances the nutritional value of fish flesh as well as the production of healthier fillets. Practical Applications: This study suggests fish oil could be totally replaced with camelina or chia oil in the diet of gilthead sea bream without negatively affecting sensory characteristics. The dietary inclusion of these oils could enhance the nutritional quality of fish fillets, and could receive wide application in the aquafeed and animal feed producing sector. [ABSTRACT FROM AUTHOR]

Phthalates (PAEs) are fat‐soluble pollutants with a molecular structure similar to hormones. Long‐term intake of PAEs exceeding the safe dose can lead to poisoning of the liver, kidney, lung, heart, and multiple tissue systems causing harm to the human body. Edible vegetable oil is one of the sources of human exposure to PAEs. Therefore, information on PAE levels in edible vegetable oils is very important for human exposure assessment. This paper reviews the sources of PAEs in edible vegetable oil, the causes of pollution in the process of production, processing, storage, and transportation, relevant control strategies and existing removal methods. Practical applications: This article reviews the sources, content, and removal methods of PAEs in edible vegetable oils. It aims to assess the global pollution status of PAEs in edible vegetable oil, provide information and reference for the control of PAEs in edible vegetable oil, and provide future reference for PAEs in edible vegetable oil. [ABSTRACT FROM AUTHOR]

Chia oil (CO) has gained popularity given its α‐linolenic acid content (around 60%). Nonetheless, the susceptibility of polyunsaturated fatty acids toward oxidation represents a challenge for incorporating CO in different products, which justifies the need for exploring stabilization methods. To the best of the authors' knowledge, no reports about powders based on chia oil blends are published. Therefore, the objective of this research is to evaluate the stability at room temperature of microencapsulated CO blends [with virgin sesame (VSO) and wheat germ (WGO) oils] and microencapsulated CO with the addition of tert‐butylhydroquinone (TBHQ). Spray‐drying yielded powders with a better encapsulation efficiency, flowability, and stability, compared with freeze‐drying. After a storage test performed during 3 months, the highest hydroperoxide content (>100 meq.O2 kg−1 oil) is observed for the microencapsulated CO/WGO 80/20 blend, despite its α and β‐tocopherol contents and its antioxidant activity (>90% inhibition of DPPH radical). Notwithstanding, bulk and microencapsulated CO‐TBHQ, CO/VSO 80/20, and 20/80 showed hydroperoxide contents <8 meq.O2 kg−1 oil. By the end of the test, the highest induction period is observed for the microencapsulated CO/VSO 20/80 blend (19.85 ± 0.18 h). Finally, the drying method and the core formulation greatly affect the stability of microcapsules. Practical Applications: Addition of antioxidants, oil blending and microencapsulation are technological solutions for the preservation of omega‐3‐rich oils, which are popular among healthy food consumers. This research studies and compares the microencapsulation processes by spray or freeze‐drying in order to preserve chia oil blends (with virgin sesame and wheat germ oils) and chia oil with the addition of antioxidants, thereby taking the advantages of the three technological solutions mentioned above. Stable omega‐3‐rich powders, with a higher oxidative stability than pure chia oil, can be obtained as ingredients for the food industry. This ultimately allows the incorporation of the oil into different food products developed to satisfy specific market tendencies. [ABSTRACT FROM AUTHOR]

Stereospecific composition of triacylglycerols (TAGs) is calculated for a set of analytical data on genetically modified sunflower and soybean seed oils, using different mathematical models for TAG assembly. The models are related to biochemical pathways. The data (Reske et al., JAOCS 74 (1997) 989–998) consist of total fatty acid profiles, fatty acid proportion in the sn‐positions of TAGs, and TAG composition determined by HPLC analysis without distinguishing isomers. Besides the 1‐random, 2‐random, 3‐random models, a DAG‐random, 3‐random model is examined, the parameters of which are estimates of mole fractions of sn‐1,2‐diacylglycerols (sn‐1,2‐DAGs) before esterification at the sn‐3 position. Combining the last named model with correlations of fatty acid proportions in the sn‐positions and overall fatty acid composition, triacylglycerol stereospecific composition can be estimated from the TAG composition determined by HPLC. The deviation of the estimates from analytical characteristics of oils (fatty acid distribution and TAG composition) is less than the deviation of results of the Vander Wal model. Practical Applications: It can be expected that the DAG‐random, 3‐random model with arbitrarily adjustable distribution of acyls in sn‐1,2‐diacylglycerols can reflect the composition of TAGs rich in polyunsaturated fatty acids better than previously used models. The reason is that it can reflect acyl editing in phosphatidylcholine pool of seed cells, while the 1‐random, 2‐random, 3‐random models correspond to simple Kennedy pathway of oil biosynthesis. [ABSTRACT FROM AUTHOR]

To reduce the contamination of benzo(a)pyrene (BaP) in refined oil during processing, the degumming, deacidification, decolorization, and deodorization processes are optimized to remove BaP and improve the quality of tea seed oil. The results show that decolorization is the most obvious refining process of removing BaP, which is mainly due to the addition of activated carbon and decolorization time. In addition, to ensure the quality of refined tea seed oil and remove BaP, the deodorization temperature and time should be strictly controlled. Comparing with crude oil, the removal rates of BaP in the optimized processes of degumming, deacidification, decolorization, and deodorization reached 16.26%, 18.36%, 92.76%, and 91.08%, respectively. The optimized refining processes can significantly decrease the level of BaP from 9.53 ± 0.02 µg kg−1 in crude tea seed oil to 0.85 ± 0.10 µg kg−1 in refined tea seed oil, and the other physicochemical indexes are in line with the international standard for refined oil. This study can provide useful guidance for the safe processing of refined tea seed oil. Practical Applications: BaP is an internationally recognized carcinogen. In view of the current situation of commercial edible oil being contaminated by BaP, it is particularly important to control the level of BaP in the refining process. To remove BaP while improving the quality of oil, the processes of degumming, deacidification, decolorization, and deodorization of tea seed oil were optimized, and the best refining processes were determined. The results have important practical significance, which could help to reduce the level of BaP and provide a useful reference for the safe production of refined tea seed oil. [ABSTRACT FROM AUTHOR]

Many advanced methods are developed for the synthesis of emulsions in the literature, but the effect of imperative parameters of emulsion like oil concentration, pH, temperature, and time on the emulsion stability index (ESI) by design of experiments have not been studied previously. The ESI is an important parameter of emulsion to run the industrial process extensively and reflects the emulsion efficiency to sustain against instability like creaming, coalescence, and flocculation. In the present study, the research plan consists of three phases. In the first phase, the synthesis of an eco‐friendly and cost‐effective mustard oil‐based nanoemulsion with a suitable selection of the surfactant on the bases of the polydispersity index (PDI) is developed. In the next phase emulsions, characteristic properties are scanned by employing various techniques and antirust property compared with reference emulsion. Finally, the impact of emulsion's parameters on ESI is studied by factorial design. The findings that depict the impact of parameters of oil concentration and time on ESI are found influential, whereas the effect of pH and temperature is insignificant. Therefore, good characteristic results, stability, and the inhibition against rust of newly developed emulsion can be adapted to run the cold rolling process smoothly. Practical Application: In the present era, metal processing industries are forced to explore the environmentally friendly oil‐in‐water emulsions (that used as an interface, lubricant, cooling, and antifrictional agents in cold rolling industries) to overcome increasing environmental pollution. Mustard oil‐based emulsion modified by nanoparticles (Nps) offers a good source of eco‐friendly, cost‐effective, and economic booster for metal processing industries. The antimicrobial properties of mustard oil are well defined in previous research articles. Such oil is a magnificent source for the synthesis of the emulsion and modification of mustard oil‐based emulsion with titanium dioxide. Nps provide significant protection against rust. Such applications can encourage the use of mustard oil‐based nanoemulsion for metal processing industries. [ABSTRACT FROM AUTHOR]

Vegetable oil refinery waste containing acid oil is used as an inexpensive feedstock for producing biodiesel by microwave‐assisted esterification (MAE) method. Effects of some main variables such as free fatty acid:methanol molar ratio (1:1, 1:5, and 1:10), reaction time (5, 30, and 60 min), and catalyst concentration (1%, 2%, and 3%) on physicochemical properties of produced biodiesel are investigated. Optimum reaction conditions of MAE are free fatty acid:methanol molar ratio of 1:10, reaction time of 60 min, and a catalyst concentration of 3%, while having 95.79% conversion yield. By increasing the conversion yield of the biodiesel, density and color brightness increase, while viscosity and refractive index decrease. There are no significant differences between physicochemical and heating properties of biodiesel produced by MAE and magnetic stirrer esterification (MSE) methods. Meanwhile, energy consumption of MAE method is almost four times lower than that of MSE. MAE as a promising alternative to the conventional esterification method can be considered as an energy‐efficient method for producing biodiesel from inexpensive vegetable oil refinery waste. Practical applications: Acid oil is an inexpensive by‐product of alkali refining in vegetable oil plants that would pollute the environment if not rendered safely. In this study, MAE is used to convert acid oil to biodiesel as a practical process for bringing alkali refining waste into production cycle. Acid oil can provide a reduction in the cost of biodiesel production. In addition, application of energy‐efficient MAE method can facilitate the economical production of biodiesel. [ABSTRACT FROM AUTHOR]

The presence of free fatty acids (FFA) and chloride contents in crude palm oil is not desirable because they have an impact on oil quality and food safety. This work presents a method to reduce these compounds by washing the crude palm oil (CPO) with treated aerobic liquor (AL). The effects of process parameters on the reduction of FFA and chloride in CPO and the resultant 3‐monochloropropane‐1,2 diol ester (3‐MCPDE) formed after refining are investigated. The results show that the AL dosage, initial FFA content, mixing speed, and duration have significant influence on the reduction of FFA in the CPO. Meanwhile, the chloride content is reduced by approximately 50% regardless of the AL dosage used. Consequently, the 3‐MCPDE content in the oil after refining is up to 53% lower than that of the refined oil produced from the untreated CPO. Furthermore, an oil recovery above 97% can be achieved after the AL‐washing step. The implementation strategy of this method in the palm oil mills has also been proposed. In conclusion, an effective and sustainable method for in situ improvements of the quality and food safety of palm oil has been developed without the need for additional water or chemical. Practical Applications: Treated aerobic liquor can be used to wash the CPO in palm oil mill for in situ reductions of FFA and chloride contents in CPO to improve the oxidative stability of CPO. The lower content of chlorides in CPO could mitigate the formation of 3‐MCPDE during refining, thus improving the food safety of palm oil. This method can readily be implemented by the industry and it is sustainable because it does not require the use of additional process water or chemical. [ABSTRACT FROM AUTHOR]

The precise determination of the colour of oils and fats is a common and important parameter for the production of oils, fats, margarine, and mayonnaise. A new method has been developed and tested in order to improve reliability and reproducibility of the results. It is based on colour values, which describe the colour in a 3D space as defined by the International Commission on Illumination (CIE) as CIE 1976 (L*a*b*). The precision data obtained from a collaborative method validation test show significant improved repeatability with relative coefficients of variation of repeatability between 0.1 and 1.7% except for a very dark pumpkin seed oil (2.7%). The coefficients of variation of reproducibility range from 0.7 to 13.9 %. The signals of very intense colored samples might exceed the linear range of some measuring instruments. Solutions of colour standards tartrazine and Ponceau 4R as pure (>99 %) and non‐toxic substances are tested for laboratory calibration covering a colour space from CIE 1976 L* (63–99), a* (−23–67), and b* (0.5–119). A storage experiment with these standard substances is carried out and the results show improved stability over a period of 80 days compared to bromothymol blue and iodine standard solutions. Practical Applications: The results of this study show the suitability of an analysis method for the determination of the colour of oils and fats using the 3D CIE 1976 colour space as an alternative to the common Lovibond system of red and yellow colour values. As the international harmonized approach of the CIE 1976 colour space is widely accepted for the communication of precise colour description and differences between two different colors in many applications all over the world, this will be also an advantage for the communication and specification of colors in the oils and fats industry, market, and trade. In addition, the use of easy to prepare colour standard solutions enables every laboratory to check the suitability of their colour measuring device in a convenient way. [ABSTRACT FROM AUTHOR]

In this work, front‐face fluorescence spectroscopy coupled with chemometric tools are used for the monitoring of rapeseed, sunflower, extra virgin olive, and linseed oil. The oil samples are heated at 60 °C for up to 15 days. The fluorescence excitation spectra are scanned in the range of 270–420 nm and 250–310 nm after emission wavelength set at 450 and 330 nm, respectively. The primary and secondary lipid oxidation products are also determined on the same oil samples. By applying partial least square discriminant analysis (PLS‐DA) to each spectral collection obtained after emission set at 450 and 330 nm, clear discrimination of edible oil samples according to their botanical types, and sometimes aging, is obtained. Practical Applications: This study shows that oxidation of rapeseed, sunflower, extra virgin olive, and linseed oil monitored different trends due to their difference in composition. The presented results demonstrated the capability of the front‐face fluorescence spectroscopy to differentiate four vegetable oils contained in capped and uncapped flasks indicating the evolution of primary and secondary indicators of oxidation during the storage period. The technology can be exploited at the industrial level for monitoring in a non‐destructive manner the level of oxidation of edible oil. [ABSTRACT FROM AUTHOR]

Although tremendous efforts have been dedicated to developing environmentally friendly bio‐based waterborne polyurethane (WPU) dispersions from vegetable oil, the fabrication of WPU dispersions solely derived from vegetable oil‐based polyol with excellent comprehensive properties is still challenging. In the present work, novel bio‐based WPU dispersions derived from castor oil and soy polyol is successfully modified by phosphorus‐nitrogen chain extender [bis(2‐hydroxyethyl)amino]‐methyl‐phosphonic acid dimethyl ester (BH). The structure and properties of the dispersions and films are characterized systematically by Fourier transform infrared spectroscopy, thermogravimetric analysis , mechanical test, and limiting oxygen index (LOI), etc. The results indicate that bio‐based WPU films display moderate mechanical performance by adjusting BH content, and the WPU film containing 100% BH with 47.8% biobased content has a tensile strength of 8 MPa and the highest Young's modulus of 62.3 MPa. The incorporation of BH can increase the production of char residue. The flame retardancy of WPU films increase gradually with the BH molar content, and the LOI value of the WPU100 with 1.53 wt% phosphorus content can reach as high as 28.1%. This work may provide a new approach to develop high biobased content, eco‐friendly, flame retardant WPU for application in the surface coating industry. [ABSTRACT FROM AUTHOR]

For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSOs) are analyzed. The volatile compounds present in the GSOs are determined using gas chromatography–mass spectrometry. The aroma profiles of different GSO samples are further distinguished by using an electronic nose. A total of 16 fatty acids are identified in the GSO samples, with atherogenic, thrombogenic, and nutritive value indices ranging from 0.142–0.151, 0.366–0.403, and 5.019–5.299, respectively. Moreover, 43 volatile compounds, including esters, hydrocarbons, alcohols, ketones, pyrazines, and aldehydes are identified. The cold‐pressed GSO presents fresh and fruity flavors, while the hot‐pressed GSO presents roasted, nutty, fatty, and fruity flavors, and the GSO obtained via AEE presents fatty and fruity flavors. The acid and peroxide contents of these oil samples are 0.69–079 mg g−1 and 5.17–5.79 mmol kg−1, respectively. The results indicate that the extraction method affects the fatty acid composition, flavor components, and physiochemical properties of the GSO. This study may help promote the development of edible GSO. Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition. This work would guide the development of an edible GSO and increase the value of golden melon. [ABSTRACT FROM AUTHOR]

The main goal of this work is to evaluate the extraction of sunflower oil from enzyme‐treated collets using ethanol and isopropanol (IPA) as solvents. The sunflower collets are pretreated with the multienzyme complex Viscozyme L prior to solvent extraction by the Soxhlet method. The influence of the moisture content of the collets, pretreatment, processing time, and solvent type on the amount of total extracted material and the oil extraction efficiency is studied. Some quality parameters such as phospholipid content of the oil and chlorogenic acid content of the residual meal are also analyzed. At low moisture content (7%) the solvents exhibit similar oil extraction ability (98–99%), but with increasing moisture the extraction efficiency of ethanol decreases to about 85%, while no significant differences are observed for IPA. The enzymatic treatment increases the extraction efficiency for all times, especially for ethanol. It is observed that IPA is more efficient in the extraction compared to ethanol, and the amount of nonlipid material is reduced by ≈70%. In addition, the oil extracted with IPA have lower phospholipid content and the residual meal presents a higher chlorogenic acid content. Practical Applications:This work would contribute toward the use of green solvents in the extraction of sunflower oil from collets. Ethanol and isopropanol, used as solvents, present attractive advantages, including low toxicity, good operational security, as well as being obtained from a renewable source. The obtained data provide up‐to‐date information on the use of these alcohols in the extraction of sunflower oil from collets and the influence of operating conditions, such as moisture content, enzymatic pretreatment of the collets, and the extraction time. Information about oil and meal quality is also reported. [ABSTRACT FROM AUTHOR]

The aim of the study is to demonstrate the effect of the addition of vegetable oils rich in EFA on the effectiveness of hydrophobic skin protection preparations intended for work in the wet environment. The research hypothesis assumes that the increase in the concentration of vegetable oils in the formula of protective preparations improves their spreadability on the skin, thus translating into acceptance of the preparations by users, improving their quality of life, strengthening the barrier functions of the skin without reducing the effectiveness of the protective action. The distribution capacity of pure vegetable oils is determined using instrumental analysis and sensory analysis. Also, TEWL tests are used to evaluate their occlusal properties. For protective preparations based on them, the distribution capacity is tested by in vitro methods as well as in vivo tests and sensory analyses are performed. The effectiveness of the tested preparations is measured by tests concerning absorbability, occlusion capacity and washability. The results are analyzed and compared, and a correlation matrix is developed to establish the relationship between sensory and instrumental measurements. The effectiveness of the preparations depends on the type of oil (its spreadability and viscosity) and the amount in the formulation. Practical Applications: For hydrophobic preparations of ointment type, there is a possibility to implement such instrumental techniques as: determination of preparation consistency by means of a cone, ability to distribute by means of parallel plates, but also determination of preparation viscosity by rheological methods. Viscosity, spreading ability, and oil occlusion ability are the most important parameters that should be taken into account when we design hydrophobic skin protection preparations intended for the works in the wet environment. [ABSTRACT FROM AUTHOR]

Sustainably produced platform chemicals are increasingly sought after. Fatty acids containing olefinic and hydroxy groups are particularly interesting as platform chemicals for regio‐ and stereo‐selective downstream reactions. Integral membrane fatty acid desaturases can selectively introduce double bonds or catalyze unusual reactions such as acetylenation, conjugation, hydroxylation, and epoxidation. Here, a systematic overview of recent achievements and key literature of integral membrane desaturases is provided in the context of biotechnological potential of the enzyme family. Practical Application: Integral membrane fatty acid desaturases may be the most promising tool to increase the scope of fatty acids as platform chemicals. Plant oil production is well researched and an established sustainable pathway toward high‐yield chemicals. In addition, effort is increasing toward creating microbial high‐yield oil producers. The current bottleneck is the limited fatty acid species that can be produced at high yields. It is envisioned that future enzyme engineering work will enable the targeted design of desaturases to produce modified fatty acids that follow industry needs. This review provides a systematic overview of the natural diversity and complexity of integral membrane fatty acid desaturases to help researchers expand existing fatty acid production beyond currently utilized fatty acid species. [ABSTRACT FROM AUTHOR]

A one‐pot two‐step procedure is developed to catalytically convert very high‐oleic sunflower oil (VHOSO) into hydroxymethylated unsaturated derivatives featuring both primary alcohols and carbon–carbon double bonds. The degree of functionalization in alcohols and C═C double bonds can be accurately controlled affording low and high substituted hydroxymethylated VHOSO. The key point to achieve such control is to partly hydroformylate the C═C bonds at 80 °C and to subsequently reduce the reaction temperature to 20 °C to selectively reduce the aldehydes, while keeping a high CO/H2 pressure. Step‐growth polymerization of highly substituted hydroxymethylated VHOSO with cyclohexyl isocyanate or 4,4ʹ‐methylenebis(cyclohexyl isocyanate) furnishes biobased polyurethanes with improved thermal stability compared to similar polyurethanes synthesized from castor oil. Practical Applications: This study highlights the implementation of triglycerides featuring both C═C double bonds and hydroxymethyl groups. The synthesis proceeds through a one‐pot two‐steps procedure that consists of a hydroformylation reaction at 80 °C followed by a hydrogenation reaction carried out at room temperature. This simple synthetic procedure is of major interest in a context of an industrial–environmental approach. The high reactivity of the obtained primary alcohols allows the synthesis of bio‐PUs, displaying untouched C═C double bonds, which could be further functionalized. This finding is of importance as the obtained bio‐PUs can be used in many industrial areas such as foams, elastomers, thermoplastics, thermosets, adhesives, coatings, sealants and fibers. [ABSTRACT FROM AUTHOR]

Stone recovery in the olive oil extraction process can be an opportunity to increase both incomes and environmental sustainability. To this aim a new partial de‐stoning machine (called Moliden) is installed at the first stage of an olive oil extraction plant to investigate its influence on the quality and sustainability of the extraction process. Quantitative and qualitative results are compared with those achieved using a conventional extraction process. Despite the 60% of stone recovered, no significant differences are registered for oil yield and extractability. A high‐quality biomass is recovered by the partial de‐stoner machine, belonging to A1 class quality when compared to the standard of the wood pellet, with the only exception of the moisture content. The partial de‐stoning also improves the extra virgin olive oil (EVOO) quality in terms of hydrophilic phenols resulting in an enhancement of bitter and pungent sensory notes and most of all provides a beneficial effect for human health. Practical Applications: The new concept of partial de‐stoner machine proposed in this work allows reducing the equipment employed in the extraction process of olive oil, since it consists of two sections: crushing and de‐stoning. When compared with a standard unit, which recover pits from pomace, it provides a higher quality stone to be used as a biomass fuel. This leads to economic benefits for the millers and has a significant impact on the environmental sustainability of the process. [ABSTRACT FROM AUTHOR]

The authors investigate the structure‐surface property relationship of different amide‐based waxes, which can be beneficial for designing new anti‐friction materials. Five different amide‐based samples (derived from soybean oil) and a carnauba wax sample are tested. The effect of normal load, sliding velocity, and environmental temperature on the coefficient of friction (COF) and wear loss is investigated. COF and wear loss of different materials respond to these factors very differently. The long carbon chain and high hardness of polyamide and Amidecoat result in low COF and less wear loss. The lower glass transition point of Amidecoat results in higher COF and more wear loss when tested at a high environmental temperature. Crystal morphology and crystallinity of these materials are found to have no apparent correlation with their friction and wear behaviors. Practical Applications: It is shown in this research that the soybean oil based polyamide and Amidecoat have comparable friction and wear behavior as the high‐priced carnauba wax. The Amidecoat and polyamide can be suitable substitutes for carnauba wax for anti‐friction purposes, and this study is expected to provide some practical guidance for the application of amide‐based materials (derived from soybean oil) in the tribological field. The work should be a great interest in the coating and lubricant industries that are looking for green and renewable alternatives for the expensive natural waxes with limited availability. [ABSTRACT FROM AUTHOR]

The present study evaluates the oxidative stability of refined echium oil supplemented with Sophora japonica L. extract (200 ppm). Commonly used synthetic antioxidants (butylated hydroxytoluen (BHT), ascorbyl palmitate, and quercetin) are used as reference additives. The plant extract is evaluated to possess better in vitro antioxidant potential than BHT, and comparable to that of quercetin. The degradation kinetics at 6, 25, and 60 °C with and without antioxidants is studied, as well as the progress of oil oxidation. The temperature dependence of oxidation is expressed with the Arrhenius equation in addition to reaction rate constant (k) and activation energy (Ea) also determined using Arrhenius equation. Enthalpy of activation (ΔH‡), entropy of activation (ΔS‡), and Gibb's free energy of activation (ΔG‡) are calculated according to the Eyring equation. It is established that the rate constant increased with the temperature of storage. The lipid oxidation reactions are established to follow a zero‐order kinetic model for peroxide value. The oxidation reaction is determined as exothermic and non‐spontaneous. In conclusion, S. japonica extract is evaluated with high antioxidant potential and can be used as a promising oil stabilizer. It can successfully be added to prevent lipid structure oxidation while providing health benefits to consumers. Practical Applications: The application of natural antioxidants in edible oils in order to substitute synthetic additives is a matter of research interest. The present study aims to compare commonly used synthetic antioxidants with natural ones. Ascorbyl palmitate has the greatest ability to stabilize echium oil at 6, 25, and 60 °C, but the Sophora japonica L. extract possesses good potential for retarding the oxidation. The results of this study outline the potential of the natural extract of S. japonica, which needs to be further studied. [ABSTRACT FROM AUTHOR]

Single natural vegetable oils may have some drawbacks in terms of structure and function. Enzymatic interesterification can greatly improve the quality of natural vegetable oils. In this study, soybean oil (SO) and coconut oil (CO) are combined to synthesize structured lipids (SLs) using Lipozyme RM IM as a catalyst to modify the structure of coconut oil, which can make coconut oil have better physicochemical properties. A total of 55.73% structured lipids of total triacylglycerols are synthesized under the optimum reaction conditions. The main fatty acids of SL‐SOCO are linoleic (C18:2, 37.11%), oleic (C18:1, 21.73%), and lauric (C12:0, 14.05%). The most abundant TAG species in SL‐SOCO are (14:0‐18:1‐18:3), (12:0‐14:0‐18:3), and (14:0‐14:0‐18:3) with the relative content of 10.56%, 7.13%, and 5.52%, respectively. Compared to the crystallization curves of SOCO, SL‐SOCO showed a delayed crystallization and a decreased enthalpy. Moreover, the curcumin nanocarrier prepared by SL‐SOCO as the oil phase has good stability, encapsulation efficiency (91.12%), and improved bioavailability (54.02%). To conclude, SL‐SOCO with monounsaturated fatty acid, polyunsaturated fatty acids, and medium‐chain fatty acids has good structural composition and SL‐SOCO nanoparticles have excellent applications in drug delivery system. Practical Applications: The prepared SLs can be used as one kind of functional lipids, which has the potential to improve lipid metabolism. In addition, it can be used as an oil phase to prepare carriers for encapsulating active substances, which have good stability, improved encapsulation efficiency, and bioavailability. [ABSTRACT FROM AUTHOR]

The objective of this study is to formulate and characterize oil‐in‐water emulsions with plant‐derived ingredients only, that is, proteins extracted from canola oil bodies, used as co‐emulsifiers with a canola lecithin, and to assess their suitability for food applications. Using the protein extract increases the chemical stability of rapeseed oil emulsions toward oxidation, based on the delay in conjugated diene formation under accelerated storage conditions, and favors pancreatic lipase activity. Bioaccessibility of rapeseed fatty acids is compared in lymph‐duct‐cannulated rats fed oil or emulsion. Fatty acid absorption by the intestine is increased by 78% when the oil is emulsified with canola proteins as co‐emulsifier: 28.7 mg mL−1 versus 16.1 mg mL−1 for oil (p < 0.05). In vitro lipolysis results are in overall agreement with fatty acid absorption in vivo. Practical Applications: Results obtained for rapeseed oil emulsified with canola proteins and phospholipids suggest that increased bioaccessibility of n‐3 polyunsaturated fatty acids could be offered in vegan food products. [ABSTRACT FROM AUTHOR]