Nutritional Aspects of Vegetable Oils: Refined or Unrefined?

Hashempour‐Baltork, Fataneh; Farshi, Parastou; Alizadeh, Adel Mirza; Azadmard‐Damirchi, Sodeif; Torbati, Mohammadali

doi:10.1002/ejlt.202100149

Cited by 11 publications

(4 citation statements)

References 68 publications

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“…Generally, there is a shortage in the daily diet in the level of n‐3 fatty acids compared to the n‐6 essential fatty acids, which can initiate and cause many disorders and diseases (Hashempour‐Baltork et al., 2018 ; Tang et al., 2021 ). Therefore, consuming and using vegetable oils rich in n‐3 fatty acids are necessary and recommended in the daily diet (Hashempour‐Baltork et al., 2022 ). On the other hand, vegetable oils such as flaxseeds with high content of unsaturated fatty acids are less stable and need unique preservation methods such as storage at the very low level of temperature and in dark condition and applying antioxidants.…”

Section: Resultsmentioning

confidence: 99%

Quality improvement of oil extracted from flaxseeds (Linum usitatissimum L.) incorporated with olive leaves by cold press

Teimouri Okhchlar,

Javadi,

Azadmard‐Damirchi

et al. 2024

Food Science & Nutrition

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Flaxseed oil has a high amount of α‐linolenic acid (an ω3 essential fatty acid), but it is very prone to oxidation. Therefore, olive leaves were used as a rich source of phenolic compounds with flaxseeds upon oil extraction by cold press to enhance the oxidative stability of extracted oils. Oil from flaxseeds with unblanched leaves and blanched leaves at level of (0 [control sample], 2.5, 5, 7.5, and 10% w/w) was extracted by cold press. Quality of extracted oils was evaluated for 90 days of storage at room condition. Incorporation of unblanched olive leaves could increase the acid value of the extracted oils up to 2.0 (mg KOH/g oil) compared to the other samples. Oxidation of the flaxseed oil could be delayed by the addition of blanched olive leaves up to 5%. Oil extracted from flaxseeds incorporated with blanched olive leaves had higher content of carotenoids (up to 33.7 mg/kg oil), chlorophylls (up to 35.7 mg/kg oil), and phenolic compounds (up to 200 mg/kg oil). Also, oxidative stability of extracted oils was higher up to 7.5% of blanched olive leaves (11.4 h) compared to control sample (7.2 h) and other oil samples. Polyunsaturated fatty acids of the oil samples were well preserved by the incorporation of blanched olive leaves. Based on the obtained results, incorporation of suitable amount of blanched olive leaves (up to 7.5%) with flaxseeds before oil extraction by press can be an appropriate procedure to produce oils with high content of bioactive components and suitable oxidative stability.

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Section: Resultsmentioning

confidence: 99%

Quality improvement of oil extracted from flaxseeds (Linum usitatissimum L.) incorporated with olive leaves by cold press

Teimouri Okhchlar,

Javadi,

Azadmard‐Damirchi

et al. 2024

Food Science & Nutrition

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“…A higher level of saturated fatty acids has adverse effects on the nutritional properties of the fats and oils, but can increase the oxidative stability of these products. Therefore, a balanced ratio of saturated and unsaturated acids, particularly essential fatty acids, is necessary to achieve a suitable stability and optimal nutritional properties [41]. Sesame seed oil exhibited a high content of linoleic acid (18:2) as an omega-6 fatty acid, but it has a very low level of fatty linolenic acid (18:3), which is an omega-3 essential fatty acid (Table 5).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics

Piravi-Vanak,

Dadazadeh,

Azadmard-Damirchi

et al. 2024

Foods

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Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressing at four temperatures, namely, 30 (control sample), 60, 90 and 120 °C, to evaluate its effects on the quality of extracted oils. Oil extraction yields were increased from 38 to 51% by increasing the pressing temperature. The highest amount of peroxide and acid values were related to the oil extracted at 120 °C. Tocopherols and total phenol content were reduced by the increasing the pressing temperature, and the highest amounts of these bioactive components were related to the control sample. The results of the fatty acids profile showed that the composition of oils extracted at different temperatures did not differ significantly (p > 0.05). The results of the present study give a clear picture about the effects of different pressing temperatures on the sesame oil quality and extraction yield, and can be useful in the extraction unit optimization.

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“…Nehchiri et al [3] found that the UV-light barrier ability of the alginate film was significantly improved when the film was coated with sunflower or linseed oil. POs typically contain various polyphenolic compounds that can act as UV light blockers and improve the UV protection properties of the film [47,49]. Therefore, they can be considered as potential UV barrier ingredients for application in food packaging.…”

Section: Ultraviolet Light Transmittancementioning

confidence: 99%

Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review

Moghadas,

Chauhan,

Smith

2024

Foods

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Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging’s barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.

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Nutritional Aspects of Vegetable Oils: Refined or Unrefined?

Cited by 11 publications

References 68 publications

Quality improvement of oil extracted from flaxseeds (Linum usitatissimum L.) incorporated with olive leaves by cold press

Quality improvement of oil extracted from flaxseeds (Linum usitatissimum L.) incorporated with olive leaves by cold press

The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics

Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review

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