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This study investigated the effect of different almond oil extraction techniques, namely, cold‐press extraction (CP), hydraulic press extraction (HP), and subcritical fluid extraction (SFE), on the fatty acid composition, physicochemical properties, bioactive substances, and thermal stability. The results showed that oleic acid and linoleic acid were the main unsaturated fatty acids in almond oil (AO). The overall physicochemical properties of the AO (SFE) had the better oil quality compared to cold‐press extraction and hydraulic press extraction in three kinds of varieties. Almond oil extracted from SFE contained the highest levels of total phenolics (9.58–11.75 mg/100 g), total phytosterols (92.86–244.21 mg/100 g), total tocopherols, and tocotrienols (48.03–55.74 mg/100 g). Meanwhile, the TG/DTG curves showed AO (SFE) were more thermally stable than AO (CP) and AO (HP) consistent with the result of oxidative induction time. Subcritical fluid extraction may be a useful extraction technology to produce high‐quality almond oils in the future.

The thermal stability of rapeseed oil fortified with 3 % sterol linolenate, sterol linoleate, and sterol oleate was investigated using the Rancimat accelerated oxidation method. The results indicated that the sterol ester content in fortified oil displayed positive correlations (P

In this study we evaluate whether cold-pressed flaxseed oil (CFO), vitamin E-enriched hot pressed and totally refined flaxseed oils (HRFOs) characterized by different qualities of micronutrients have beneficial effects on lipid profile and antioxidant status in high-fat fed rats. Male Wistar rats were fed synthetic diets containing 10% of HRFO, CFO, low-dose (100 mg/100 g oil) vitamin E-enriched HRFO (L-HRFO) or high-dose (200 mg/100 g oil) vitamin E-enriched HRFO (H-HRFO), respectively for 4 wk. The results showed that plasma triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol levels in CFO group decreased by 12, 21, and 18% compared with HRFO group (p

In this study, direct esterification of phytosterols with polyunsaturated fatty acid (PUFA) catalyzed by sodium bisulfate to produce sterol esters of PUFA was performed without organic solvent. Considering on both degree of esterification (DE) and oxidative stability, response surface methodology (RSM) was employed for modeling the phytosterol esters of PUFA production to obtain a food grade process. The optimal and mild reaction conditions were obtained as follows: mass ratio of PUFA:phytosterols = 4:1; amount of catalyst: 3% of the raw materials weight; reaction temperature 130°C; reaction time 8 h. Under these conditions, the degree of esterification was up to 96%, GC, TLC, NMR and GC-MS results showed that purity of purified sterol ester was above 99%, and β-sitosterol linolenate account for about 88%. Sterol ester of PUFA possessed low peroxide value (PV) (0.96 meq/kg) and conjugated diene (CD) value (2.15 mmol/kg), and high oxidative induction period (OIP) (10.4 h). Addition amount of sterol ester of PUFA into soybean oil, rapeseed oil, and flaxseed oil below 1, 1, and 3%, respectively, could increase OIP of the vegetable oil. The primrose phytosterol esters of PUFA possessed very low melting point, crystallization temperature, and greater solubility in oils. All the characteristics favored the wide application of sterol ester of PUFA produced by the food grade process in different formulations of functional foods.