Physicochemical characteristics, antioxidant capacity (AC), and sensory quality of rapeseed oils available on the Polish market were analyzed and compared. The fatty acid composition (saturated fatty acids = 6.91–7.58%, monounsaturated fatty acids = 64.14–66.14%, and polyunsaturated fatty acids = 27.22–30.17%), color (T420 = 54.5–83.8%), amounts of free fatty acids (0.02–0.07%), primary (PV = 0.04–2.04 meq O2 kg−1) and secondary (AV = 1.02–3.21) oxidation products, phosphorus (0.38–1.62 mg kg−1), chlorophyll (0.002–0.068 mg kg−1), and polycyclic aromatic hydrocarbons (Σ4PAH = 0.00–2.50 μg kg−1) in the commercial rapeseed oils meet the requirements of the European Food Regulation and Codex Alimentarius standards. Moreover, total phenolic content (TPC = 40.3–467.9 mg SA kg−1) in the studied oils significantly differs from each other. However, the AC of rapeseed oils was analyzed using the novel iron oxide nanoparticle‐based (IONP = 5552.1 − 18,510.2 μmol TE/100 g) method and the modified ferric reducing antioxidant power (FRAP = 55.7–280.3 μmol TE/100 g), cupric reducing AC (CUPRAC = 79.6–784.0 μmol TE/100 g), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH = 185.7–516.7 μmol TE/100 g), and 2,2′‐azinobis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS = 465.6–2142.6 μmol TE/100 g) assays. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied for discrimination of the refined rapeseed oils based on fatty acid composition, physicochemical parameters, AC, and sensory properties.

The antioxidant capacity (AC); amounts of tocopherols, sterols, and polycyclic aromatic hydrocarbons; oxidative parameters; fatty acid composition (FAC); and sensory quality of cold-pressed black cumin oils (CPBCOs) available on the Polish market were analyzed and compared. The AC levels of the CPBCO samples were determined using four assays, namely 2,2-diphenyl-1-picrylhydrazyl (DPPH = 226.8–790.1 μmol TE/100 g), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS = 385.9–1465.0 μmol TE/100 g), cupric-reducing antioxidant capacity (CUPRAC = 975.3–19,823.3 μmol TE/100 g), and Folin–Ciocalteu assays (FC = 168.1–643.7 μmol TE/100 g). The FAC scores were typical for black cumin oil, except for the sample CPBCO4, which had a higher content of α-linolenic acid (C18:3 = 23.33%), pointing to possible oil adulteration. Additionally, the concentrations of total sterols (TSC = 372 mg/100 g) and tocopherols (TTC = 42.3 mg/100 g) in this sample were higher than those for other investigated oils (TSC = 159–222 mg/100 g, TTC = 1.9–10.4 mg/100 g respectively). The oxidative stability levels (IP = 8.21–37.34 h), peroxide values (PV = 21.36–123.77 meq O2/kg), acid values (AV = 6.40–22.02 mg KOH/kg), and the sums of four specific polycyclic aromatic hydrocarbons (∑4PAHs = 4.48–46.68 μg/kg) in the studied samples differed significantly (p < 0.05). A sensory lexicon including 12 attributes was developed and applied for the sensory evaluation of oils using a quantitative descriptive analysis (QDA).

Cold-pressed camelina oil (CPCO) is exceptional seed oil with a unique fatty acid profile promoting health and wellness. Therefore, this work focused on estimating and comparing the physicochemical properties and sensory quality of eight CPCO samples available on the Polish market. All analyzed oils were rich in α-linolenic acid (ALA = 29.91–36.27%) and contained low amounts of saturated fatty acids (SAFA = 10.61–12.20%). Oxidative stability of the studied CPCO samples, using the Rancimat test, ranged between 4.8 and 6.8 h, while peroxide (PV = 0.58–4.61 meq O2/kg) and anisidine (AnV = 0.15–1.60) values differed significantly. Moreover, the water and volatile matter contents (WVMC = 0.05–0.17%) and phosphorus level (P = 3.03–13.58 mg/kg) were monitored in commercial CPCO samples. Low concentrations of polycyclic aromatic hydrocarbon contaminants (Σ4PAHs = 0.72–7.22 μg/kg) were established in all oils. A quantitative descriptive analysis (QDA) was developed to characterize the sensory properties of eight CPCO samples. Six oil samples had high overall sensory quality (OSQ > 4.0), but OSQ < 3.5 was an unacceptance sensory quality for two of the oils. The developed lexicon might be used in the oil industry to monitor product quality, sensory profiling of new product development, and benchmark competitors’ samples.