Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges

Stefanidis, Stavros; Ordoudi, Stella A.; Nenadis, Nikolaos; Pyrka, Ioanna

doi:10.1016/j.foodres.2023.113599

Food Research International

2023

DOI: 10.1016/j.foodres.2023.113599

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Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges

Stavros Stefanidis,

Stella A. Ordoudi,

Nikolaos Nenadis

et al.

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Cited by 4 publications

References 144 publications

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Multiresponsive luminescent metal–organic framework for cooking oil adulteration detection and gallium(III) sensing

Pavlov,

Yu,

Ryadun

et al. 2024

Food Chemistry

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Multiresponsive luminescent metal–organic framework for cooking oil adulteration detection and gallium(III) sensing

Pavlov,

Yu,

Ryadun

et al. 2024

Food Chemistry

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Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage

Cecchi,

Urciuoli,

Ieri

et al. 2025

Food Chemistry

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Chemical compositions and oxidative stabilities of cold‐pressed walnut oils (Juglans regia L.): Effects of chemical refining, water degumming, and molecular distillation

Liu,

Cai,

Zhang

et al. 2024

Journal of Food Science

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Walnut oils are of important academic and economic value, and are becoming one of the most important woody oils. Accurate and moderate refining techniques are required to produce high‐quality walnut oils. In this work, walnut oils obtained from cold processing were refined in three typical techniques, mainly chemical refining, water degumming, and molecular distillation. Physicochemical properties (acid value and peroxide value [POV]), minor components (tocopherol, polyphenols, and phytosterol), oxidative stability indices, and volatile compounds were analyzed to find out the appropriate refining method for the cold‐pressed walnut oils. Quality indices of all the refined oils from the three different refining methods met the requirements of the national standard, of which the POV of chemically refined oil (0.241 g/100 g) was higher than crude oil (0.058 g/100 g). Water degumming was most suitable for retaining of bioactive compounds, for example, the tocopherol was 259.40 mg/kg, the polyphenols was 44.54 mg GAE/kg, and the phytosterol was 987.32 mg/kg, but oxidation stability of the obtained oil (3.09 h) was lower than that of molecular distilled oil (4.18 h). Initial physicochemical properties especially the POV had a significant impact on oxidation stability. There is a trade‐off between the retention of nutrients and extending shelf life, indicating appropriate refining techniques should be developed; that is, water degumming is suggested to be involved in producing high‐quality cold‐pressed walnut oils.

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Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges

Cited by 4 publications

References 144 publications

Multiresponsive luminescent metal–organic framework for cooking oil adulteration detection and gallium(III) sensing

Multiresponsive luminescent metal–organic framework for cooking oil adulteration detection and gallium(III) sensing

Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage

Chemical compositions and oxidative stabilities of cold‐pressed walnut oils (Juglans regia L.): Effects of chemical refining, water degumming, and molecular distillation

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